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Goodbye to Nunavut!

Talyoak 2009 - 3

Well, folks… I am interrupting my usual flow of posts for something of a major announcement…

At the moment this post appears, I will be taking off from Iqaluit airport for the very last time. This past June, I closed out my law practice and resigned from the bar, hanging up my barrister’s gown 29 years to the very day after being first admitted.

I have been living up here in the north for just over 19 years and, while it has, on the whole, been a terrific experience, I decided I would not make it a full 30 years in practice but, instead, speed up my plan to retire down south and once again live somewhere with trees. Accordingly, after a brief sojourn in Ottawa for a few days, I will continue on to Halifax Nova Scotia to begin the next phase of my existence.

I am not sure if I will permanently settle in Halifax (although it is a very nice city), but I am going to spend a little while there to reacquaint myself with the place as I look around and decide on whatever comes next. I may look for something more rural, but close to Halifax, or I may even go further afield.

Anyway, I have scheduled enough posts to keep me going until the end of November, and I have enough material to end out the year. However, I have also decided that I am going to re-invent my blogging life as well as my day-to-day one and, sometime in December, I expect I will be making some sort announcement along those lines. Stay tuned …

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Notable Nosh: Grilled Sturgeon

PFW Grilled Sturgeon

One of my greatest pleasures is being able to try foods that I have never had before. Until a recent visit to Play, Food & Wine in Ottawa this spring, I have never encountered sturgeon in any shape or form before and even the ‘caviar’ I have had has been from some other sort of fish (and thus not proper ‘caviar’ in the eyes of many). Accordingly, I was quite excited to see the actual fish appearing as an item on the menu and I was unable to forego the opportunity to give it a try…

The fish itself was served atop a bed of lentil salad incorporating pickled yucca and teardrop peppers. It was topped with toasted, coarsely-chopped almonds and pea shoots, and olive tapenade was added to the plate in three little pools.

To be honest, I didn’t think the tapenade added anything, and I didn’t like the lentil salad bed either in taste or texture. I don’t care for lentils all that much to begin with, and there was nothing about this salad or its other ingredients that really changed my mind. That being said though, neither of the ‘enhancements’ here spoiled my enjoyment of the sturgeon at all, thankfully…

The flesh of the fish was very nicely grilled and succulent. The texture was quite firm, yet still ‘flake-able’, much like cod, and the flavor was slightly sweet, and even somewhat chicken-like. It did not have the pronounced ‘fishy’ taste that some people find a bit overpowering in seafood and, in all, I was reminded very much of Monkfish in taste, if not in texture. Anyway, I doubt I shall be eating sturgeon very frequently in the future, as it is a bit pricey, but I very much enjoyed my introductory experience…

Wine Pairing: 2017 Pearce & Predhomme Chenin Blanc [South Africa]

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Meal Excursion: Dinner at E18teen

18-1 Outside

I first reviewed the Ottawa restaurant, E18teen, some six or seven years ago and I have, a number of times, written about excellent dishes I have had there since then. Recently, however, I visited for dinner and had an experience that was not as good as usual. One dish I just happened not to like all that much, but another one, unusually for E18teen, was just not that well executed… Continue reading “Meal Excursion: Dinner at E18teen”

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Meal Excursion: Chu Shing Dim Sum

Chu Shing 1

I first visited the Chu Shing Restaurant for Dim Sum on a visit to Ottawa some eight years ago. Last year, I tried to make a second visit for lunch but the place was so packed I gave up on the idea and it was only on my most recent trip to the capital that I was able to sample their dim sum once again. This trip was on a Tuesday afternoon so the place was not too busy, and the cart service (which can pretty slow in some places) was bringing around delicacies more quickly than I could eat them … Continue reading “Meal Excursion: Chu Shing Dim Sum”

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Wine: Disznókö Furmint Tokaji Dry 2016

Disznókö Furmint Tokaji Dry 2016

Way back in my college days, I used to buy the same two wines over and over again, and both were Hungarian reds. It is somewhat funny, then, that in the last 5 or ten years during which I’ve been keeping notes, I don’t seem to have bought a single bottle of Hungarian wine until I bought this dry white Hungarian during the past Christmas break.

The ‘Furmint’ in the name here refers to the grape used, and ‘Tokaji’ is the protected designation of origin (PDO) region where the wine is produced. Some of you may recognize the region name in connection with ‘Tokay’, which is an Anglicization and refers to a very sweet white wine from that area. Today’s selection, however, is, as the name indicates, a very dry wine. The Furmint grape, which accounts for about 60% or so of all wine production in the region, is also grown in Austria, Slovenia and Croatia. There has also been plantings of it in the USA in recent years and some suggest that, though still relatively unknown outside of its traditional regions, it may see an increase in popularity in the future.

In any event, this particular product is very nice indeed. It is medium-light bodied, fairly dry, and has a very bright, crisp acidity from start to finish. The nose is very muted, but carries golden apple with a backdrop of dusty straw and some faint aromatic floral notes. On the palate, one finds gold and sour green apple with a dash of mild citrus, some green vegetal highlights, and cedar with notes of resin and toasted sawdust. The slightly resinous quality may limit the appeal for some but I liked it very much and I think that this makes a very decent sipping wine and should do nicely with seafood, especially smoked salmon and smoked oysters.

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New Year’s Greetings to All

Happy New Year

Hey Folks … I hope everybody survived the New Year’s Eve’s festivities relatively painlessly. This month commences Sybaritica’s seventh year of publication and I thought I might usher in 2019 by introducing a few changes I will be making for the future …

By the way, before I begin, the picture I chose for today’s post shows the view from my front door. The picture was actually taken on Christmas Eve two years ago, but I rather think it captures the season. As you can see, there were ‘sun dogs’ when I snapped the shot, although you can only see one of them… I’d have to be out in the middle of the road to see both…

Anyway, I have decided to revamp some stuff around here … My graphics library at WordPress finally became absolutely jam-packed with images, and I had hundreds of posts that were basically read once and never looked again. Accordingly, I started a major clean-out and have already got rid of a lot of stuff. I will be continuing with that process and have also begun making changes to my ‘Menu’s … already, they reflect the new simplicity I will going for as I continue blogging …

After these many years, it has become clear to me that the posts that people keep coming back to are the ones I have done on various foodstuffs. My posts on things like Chinese dried Squid, or Dried Scallop, get visited again and again, week in and week out. My recipe posts, in contrast, tend to get looked at once by my regular readership, and then never again. With that in mind, along with a few other things, I am going to change my blogging focus just a little:

I began Sybaritica mostly to post restaurant reviews, and only started with recipes and foodstuff posts later. The reviews are still my favorite blogging activity (both of restaurants, or single dishes I have been served), and I will continue doing that for as long as I can still type. I am still going to do the odd recipe post, but I think, after over 6 years, that I will slow that down quite a bit. I know other food bloggers will be familiar with the work that that entails … I must say that, of all the difficulties, delaying eating because you have to take picture after picture gets a bit tiresome.

I will continue doing foodstuff articles, but I am also going to redo some of my earlier posts. Some are to be rewritten so that they can be expanded but others, especially the older ones, because they could really be improved. Similarly, I started a series of posts that I called ‘Dim Sum Identification’ that I added to only sporadically and half-heartedly. I am going to restart that project again and make it a bigger ‘thing’.

Finally, for a while, I was doing reviews of wines… I stopped though, mostly because it was quite time consuming due to the way I was doing the graphics. I also got a bit tired of rating and writing about the wines I didn’t very much like. I am going to start that again very shortly, but I am going to limit myself to writing only about the wines I really enjoy and worry less about ‘rating’ them rather than discussing their respective backgrounds and technical information.

Anyway … it will be interesting to see how things develop and I look forward to having my readers stay with me

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Dim Sum with Lung

Tripe and Lung 1

I love Dim Sum meals but, in all honesty, I am not crazy about the traditional cart service that is still popular in the more old-school Dim Sum houses. I will probably do a blog rant about this sometime but, for now suffice it to say, that I find the procedure rushes the diner and often causes one to make selections of less interesting things just because you have no idea when, or if, what you really want is going to come rolling by…

Anyway, at my last Dim Sum brunch, a young cart lady sang out ‘Beef Tendon’ as she was passing. Now, the place was very busy and the time lag between cart-visits was pretty lengthy, so I signalled that I would take a dish even though I was really waiting for some other favorites that hadn’t yet appeared. Dutifully, my server handed across a bowl appearing just as you see it on the picture on the left…

Well, although there was definitely Beef Tendon in the bowl (down at the ‘bottom’ in the foreground), it was also clear that the dish contained honeycomb tripe as well. This is something I don’t dislike, exactly, but I have had it plenty of times before and I just don’t care for it enough to order it again. Still, I had already asked for a portion and, at this point, it seemed a bit rude to reject it. So, with something of an inward sigh, I accepted the bowl.

The beef tendon was fine, if unremarkable, and the tripe was predictably unexciting, with both being served in a broth that had been seasoned (thankfully lightly) with five spice powder. What caught me off guard, however, was that after removing the top-most pieces I uncovered a bit of an unexpected ‘bonus’ as you can see in the rightmost picture. It took me a minute or so, but then I was able to identify the dark pieces as lung…

I have only once tried lung before in a dish called Husband and Wife Lung Slices, which frequently does not actually contain lung at all. The version I tried apparently did, as far as I could tell (you will have to go back and follow the blog post link to see what I mean), but, in any event, the pieces there were very small and covered in chili oil, which didn’t allow me to get much of a sense of what I was eating. This, then, was going to be a first…

To make a long story short, I can cheerfully tell you that, having finally experienced this delicacy, I am not inclined to seek it out again. The texture was soft, with very little in the way of al dente resistance, and the best I can come up with as a comparison is the texture of the edging of fat on a steak. The taste, however, did not suit me at all; It was something like very dark poached poultry meat but with a very strong taste of blood. Honestly, I am surprised that this would be a popular dish in China as many cuisines there take great pains to rid meats of any sort of ‘bloody’ taste. I like a good rare and bloody steak, but this was a bit beyond my enjoyment level. I shan’t bother again, I don’t think…




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Sushi Village Revisited

JR Egg Sushi and Sashimi 1

I don’t generally give restaurants a second review…  I visited, and reviewed Sushi Village almost two years ago and all I will say about this most recent visit is that the ambience, food and service are about the same as they were for my first experience. That being said, I dropped in to the place once again quite recently (as the place is very close to the hotel where I most commonly stay in Ottawa), and I thought my readers might like to see the dishes I selected.

The first, which you see pictured above, was listed on the Sushi/Sashimi menu as just ‘Egg’, which I took to be a sushi/sashimi version of the multi-layered Japanese omelet known as ‘Tamagoyaki’. It was an egg dish, no doubt, but the connection between that basic fact and the complex Japanese egg specialty ended there. What I received was sort of an omelet, I suppose, but it was little more than plain egg that was cooked (in some way) to produce a thin, faintly rubber-like, sheet of yellow plastic. It didn’t taste bad, by any means, but it could easily have been powdered egg, and the texture was nothing like I a proper Tamagoyaki omelet. In fairness, the menu never made that specific claim but I will note, in passing, that I went and had what was definitely touted as ‘Tamago’ in a much higher end sushi restaurant only a few days later and got the same thing … Shame! Continue reading “Sushi Village Revisited”

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The Sake Bomb

Sake Bomb

I was at the Wasabi restaurant down in Ottawa and I saw this thing called a ‘Sake Bomb’ on the menu. It turns out that this is actually a ‘thing’ these days (and not just unique to this restaurant) but, in any event, I had to try it…

My waitress brought me a small glass of beer (Sapporo, I think), and then she balanced a small cup of hot sake on swizzle sticks above it as you see in the left-hand picture above. Now, since I insisted on taking a photograph, she then did what the drinker is supposed to do. She yelled…

Ichi, ni, san, sake bomb!!!

And then she bashed her fist on the table causing the cup to drop into the beer…

Well… I am sorry I couldn’t snap a picture quick enough, but the result was like a little mini-volcano. You can see the resultant mess in the right-hand picture, and all I can say is that I am glad she got me to move my menus, Ipad, and camera case out of the way first.

Kind of a one-time novelty experience, of course, but the result actually tasted pretty good 😊