There’s Shredded Pork On These Fries. Living In A Poutine Paradise.



Written by Esquire
August 25, 2010






Chill Winston probably has the best patio in Gastown, so It's usually  the drinking and people watching that brings me there. One day while feeling rather peckish I stumbled upon this glorious creation: A poutine dish, topped with an aggressive amount of pulled pork. The fries they use have a nice width to them, almost like a tater. Either way a wonderful snack to have when drinking and sun tanning...while watching zombies walk by. That Main and Hastings intersection a ways down certainly acts as a magnet to those daywalkers. What could possibly be at that corner that draws them from all over? It's like Meca for the living dead.

Note: This is the song I listen to anytime I find myself in Gastown past midnight. The eerie synth sound in the beginning of the tune is fitting for these surroundings. Although, every time the lyrics start, an image of Michelle Pfeiffer in a leather jacket pops into my head. Weird.

Chill Winston. Gastown, Vancouver. Gangster's Paradise.

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Filed Under Poutine, Vancouver
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Mama Said There’s Mayonaise Like This, There’s Mayonaise Like This Mama Said.



Written by Esquire
August 23, 2010






I was watching Anthony Bourdain's No Reservations the other day, and they happened to be making aioli in a small kitchen in France. An older french lady showed Anthony of few of her family secrets on how to achieve the perfect aioli. The old bat went through some serious steps to get it perfect.  By the way, Aioli is absolutely nothing like mayonnaise when made properly.

Aioli was initially used among commoners and peasants. Anyone poor as shit only had vegetables to eat, so they would slather it on everything to add flavor. Here in North America where we misinterpret and pretty much fuck up everything aioli  is often a little different. For the record: adding ketchup, mustard, or hot sauce to mayonnaise does not make it aioli. I'm not one to judge, but after seeing how it was done in the old country,  I felt perhaps I could no longer return to the sub-par mayo concoctions I once loved.

Longing for a solution to this madness, I contacted my friend who is very wise, and also happens to be rather charming.  I've always marveled at his ability to take lovers of all varieties.  He seems to show no preference when it comes to the appearance of his dates. His response to my conundrum: Do as I do. Love them all the same.

I suppose Aioli is no exception. I must learn to love all different qualities.  Thank you for your advice my sweet Dieter. What a gentle lover you truly must be.

      Mama Said.

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Appies All The Time. Snack well, friend.