Chris_in_Miami

Beautiful, that looks better than most meals I get at Japanese restaurants!

ColonelJLloyd 

This ain't C&V, but I'm not going to apologize. This is from one of my favorite food trucks in town simply called "French Indo-Canada". I'm sure you Canadians will all get in a huff here, but you really haven't contributed much to the world's gastronomy. That said, I can dig some poutine.

Banh mi and poutine.



Okonomiyaki fries.

non-fixie 

It looks delicious, but what is it? (says the ignorant European)

ColonelJLloyd 

Someone with more Japanese expertise can help us with the okonomiyaki fries, but as far as I can tell this incarnation was fries, bacon, green onion, yakisoba sauce, nori, bonito, pickled & dried ginger and mayonnaise.

Poutine is fries with gravy and cheese curds. It's simple, but damn tasty when done well.

I suspect you've had a banh mi before.

non-fixie 

Thanks Colonel. I had to look up most of the phrases, but I think I get the general idea. None of the words were familiar as we're more tuned in to the Chinese/Indonesian kitchen. Lots of similiarities though.

ColonelJLloyd 

Oh, sorry. Bacon is salt-cured (and typically smoked) pork belly. Mayonnaise is an emulsified sauce made with egg yolk and oil.

Sixty Fiver

Canada's cuisine is like American cuisine... borrowed from the immigrants who came to our respective nations and is nothing to write home about but the variety here is astonishing.

One of my favourite meals / foods is Polish... being that I am on a limited carb diet I avoid breads and larger quantities of starches so make it a point to enjoy local Polish or Hungarian sausage with a side of barrel aged sauerkraut and barrel aged, brined, pickles.

Also nothing quite like a Greek salad to give one a massive infusion of vegetables, feta, and olives.

The classic lunch is a Clubhouse sandwich with turkey, bacon, and xxx cheddar... it is also one of the best on the road meals there is.

clubman 

You should make your Clubhouse with my Peasant bread. Flour, water, salt, yeast and 12 hours of slow rise.

non-fixie 

You eat that?

ftwelder

I have always enjoyed your posts. Baking those lovely orbs of goodness is one the skills that I am a huge fan of. I eat that type of bread every day. I eat nearly 100% local/simple and bread is life in my book.

I am really pleased that you fine people appreciate the blessings of our times with all this beautiful food. There is no greater thing that being someone who feeds people in a way that sustains the the soul and the body.

WNG

Fabulous loaves, clubman!

I always believed the only thing worse than an ignorant mind, is an ignorant palate.

ColonelJLloyd 

Looks great, clubman. I never want to give up bread.

clubman 

Thanks for the support everyone. My spouse has been running a small Farmers Market scratch bakery for a few years and I got a yearning to make bread. I'm doing about 6o loaves weekly and look for ways to "quit my day job" and spend the days with Elizabeth in the kitchen and make this thing a go. Website is being designed and here's our logo. C&V content.



That's a '51 CCM Delivery bike and it's in my basement. Fresh Baked goods home delivered by vintage bike.

Frank, we live in a small, supportive community of food producers and changing the food distribution system is one of our personal goals too. We're lucky to live in progressive places where we can make meaningful grassroots efforts.

Lenton58 

Looks great and obviously very easy to fix around here, although I am always hoping the nori is not from Fukushima! All the food on this thread is amazing, but a lot of it goes off my diet menu that excludes cheese, butter, mayo, meats, eggs. So this is right on target. BTW— I found a replacement for mayo — Dijon mustard. Some heavy German bread from a bakery up the road plastered with Dijon, a tin of mackerel in tomato sauce, some green olives, a polish dill pickle, a glass of 25% sho-chu and I'm fueled up for a ride.

non-fixie 

Crossing the border every once in a while is very satisfying: Wurstplatte "Hausmacher Art" (mit Leber-, Blut, Sülz-, Heidewurst und weitere)

Italuminium

aw, makes me so hungry. Here in Indonesia good bread is unfindable. Everything is waaaay to sweet and wonderbread-like chemical. Ugh. even at the "french bakery" in the most expensive mall in town, 5$ for a loaf that looks promising, it's all bad. Can't wait to be back in Europe to totally plunder the friendly French guy that set up shop in our neighborhood with the most fantastic artisanal bread. Salty. Crunchy. Organic.

ColonelJLloyd 

A plate of forcemeat is a beautiful thing.

Not much more C&V than a burger. I had this Gorgonzola and bacon burger at the US Grand Prix of CX Derby City Cup on Saturday.

non-fixie 

You couldn't wait till after the picture huh?

ColonelJLloyd 

Sorry. Here it is before the attack.

Fenway

No pictures of gruel yet? No R/C Cola & Moon pies? What is this a classy establishment?

non-fixie 

That would be the coronary attack?

All kidding aside: I probably would have dug in immediately too. That looks really tasty!

gerv 

Depends on the part of Canada you are talking about... Atlantic Canada eats a lot of neat seafood. My favorite is salt cod and also cod tongue or cheeks. Also, if you visit Quebec, there's a lot more to the food than poutine, some of it close to French food. Western Canada... I don't know.

ColonelJLloyd 

Campbell's condensed tomato and grilled cheese. Pretty C&V.

RALEIGH_COMP 

hello colonel, I'm not sure if you already knew this but "bahn mi" is Vietnamese. It roughly translates to... wheat bread, or baked wheat."bahn" is used for basically anything that is baked, and "mi" is like wheat or something similar. "bahn mi" is usually referring to the traditional french baguette. sorry if im coming off as a know it all, being of Vietnamese decent i recognized the words and got all excited. lol

o yeah, +1 for tomato soup and grilled cheese!

non-fixie 

Boeuf tartare. Paris, day before yesterday. Very smooth.