Ottawa/ Centretown to Little Italy / NiCastro's on Gladstone.
bunch of Nicastro family kids and grandkids are in related
businesses/ a grocery store, a deli, two restaurants and a
coffee shop. They all get good reviews.
If the family is big enough, that'd be enough of a base
to build a whole library of good reviews.
They don't have to fake their own revues. They are also highly
regarded by the two top food writers at the top two daily
newspapers who tend to be pretty reliable.
Good. That was a semi-jocular suggestion, even though the
dodge has no doubt been used numerous times.
Edmonton / Little Italy / area is very diverse with all kinds of
immigrant nationalities represented. The main artery bordering
old Little Italy and adjacent Chinatown is now known as "The Avenue
of Nations".
Officially or colloquially?
Officially. Edmonton is almost entirely a rectangular grid of
numbered streets and avenues with the centre of the city's business
district at 100th and 100th. But 107 Ave is now officially Avenue of
Nations from 95 and 116 Streets. Like I said, it's diverse. One of
Ah, we have some of those - occasionally they stick, more often not.
The Avenue of the Americas in New York has been officially that for
at least my lifetime, probably more, but nobody calls it that, it's
6th Avenue, except farther north where it turns into Lenox Avenue
and/or Malcolm X, depending on whom you're talking to.
the many restaurants there is the "Pho Huang Vietnamese Beef Noodle House/Chinese Cuisine Restaurant and Mama Pizza". They also make
good burgers!
There's no reason why Vietnamese can't make good Chinese food,
or vice versa. And even I can make pizza.
The one kind I can buy at Kim's tastes of soy and sugar only.
Which to me is fine - other flavors distract.
The label claimed pork, sugar, soy sauce, spices and salt in that
order but I failed to taste any spice flavours.
Subtlety at its finest?
Title: Chicken Chili Verde Tacos
3 c Shredded cabbage
1 c Fresh cilantro
Wow.
Yeah, I like cilantro but would never use nearly that much myself.
I've been to Mexican places that use the stuff as if
it were a weed.
I mentioned a while ago how nice a drink of 1 part guava nectar with
2 parts sparkling lemonade was. Well that's a lovely ratio for
all kinds of sparkling drinks. Tonight's beverage was mango nectar
with 7-UP with a squeeze of lemon juice to moderate the sweetness.
I've been to known to cut such with plain water, sparkling
if available.
Another recent soft drink used was Orangina which has real juice and
pulp in it and is both much nicer than Orange Crush but much less
expensive than San Pellegrino.
Orangina is fine, but I've seen it only in tiny bottles, which is
fine for putting in drinks, but I could do a bottle in a second.
All these combinations take nicely to the addition of any of the clear spirits should one be so inclined.
Some might do okay with heartier brown stuff as well.
I sure miss the French bitter lemon sparkling drink with pulp called
Gini that Pure Spring, an Ottawa based independent soft drink maker
imported before it got rolled into Crush which is now part of the Dr
Pepper Snapple Group which is owned by Keurig. It still made in
France but lacks a Canadian distributor.
Keurig is one of those strange phenomena, like Starbucks and such,
that have no justification on this planet. The former with its
one-use pods, is particularly egregious.
Tonkotsu broth
categories: American, Japanese, ingredient, pork, soup
yield: 12 c
3 lb pig trotters, split lengthwise or cut into 1" disks
- (ask your butcher to do this for you)
2 lb chicken backs and carcasses, skin and excess fat removed
2 Tb oil
1 lg onion, skin on, roughly chopped
12 garlic cloves
3 in ginger, roughly chopped
2 whole leeks, washed and roughly chopped
24 scallions, white parts only (reserve greens and light
- green parts for garnishing finished soup)
6 oz whole mushrooms or mushroom scraps
1 lb slab pork fat back
Place pork and chicken bones into a large stockpot and cover
with cold water. Place on a burner over high heat and bring
to a boil. Remove from heat as soon as boil is reached.
Meanwhile, heat vegetable oil in a medium cast iron or
nonstick skillet over high heat until lightly smoking. Add
onions, garlic, and ginger. Cook, tossing occasionally until
deeply charred on most sides, about 15 min total. Set aside.
Once pot has come to a boil, dump water down the drain.
Carefully wash all bones under cold running water, removing
any bits of dark marrow or coagulated blood. Bones should be
uniform grey/white after you've scrubbed them. Use a chopstick
to help remove small bits of dark marrow from inside the
trotters or near the chicken spines.
Return bones to pot along with charred vegetables, leeks,
scallion whites, mushrooms, and pork fatback. Top up with
cold water. Bring to a rolling boil over high heat, skimming
off any scum that appears (this should stop appearing within
20 min or so). Use a clean sponge or moist paper towels to
wipe and black or gray scum off from around the rim of the
pot. Reduce heat to a bare simmer and cover with a heavy lid.
Check the pot after 15 min. It should be at a slow rolling
boil. If not, increase or decrease heat slightly to adjust
boiling speed. Boil broth until pork fatback is completely
tender, about 4 hours. Carefully remove pork fat with a
slotted spatula. Transfer fatback to a sealed container
and refrigerate. Return lid to pot and continue cooking
until broth is opaque with the texture of light cream,
6 to 8 hr longer, topping up as necessary to keep bones
submerged at all times. If you must leave the pot
unattended for an extended time, top up the pot and reduce
the heat to the lowest setting while you are gone. Return
to a boil when you come back and continue cooking, topping
up with more water as necessary.
Once broth is ready, cook over high heat until reduced to
around 3 qt. Strain through a fine mesh strainer into a
clean pot. Discard solids. For an even cleaner soup,
strain again through a chinois or a fine mesh strainer
lined with several layers of cheesecloth. Skim liquid fat
from top with a ladle and discard.
Finely chop cooked pork fatback and whisk into finished
broth. To serve, season broth with condiments of your
choice (salt, soy sauce, miso, sesame paste, grated fresh
garlic, chili oil or a mixture of all, for instance) and
serve with cooked ramen noodles and toppings as desired.
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