By Lord, Think Before You Eat! Local cuisine
Alright, the fact that I'm even writing this is a testament to forethought when absent-mindedly throwing something in your mouth because you're bored. It is late. Very late by Halifax standards; why, it just struck midnight!
Now normally, after ten days of virus and some serious bouts of insomnia, I would be sweetly off in dreamland by now. Instead I'm here because I didn't think this morning (and afternoon). All through the lectures I was nibbling on chocolate-covered espresso beans that I purchased on sale at second cup.
Yeah, the first hit's always cheap. That's how they get you.
So I see this as good a time as any to talk about the local cuisine here on the East Coast.
It's not your lobster and cahd, me b'y.
When - if - you think about the Atlantic provinces, romantic images of lobster traps, salt cod and oh, maybe mussels, served in warm, inviting pubs full of salt-o'-the-earth, fiddle-and-drum type locals. Though I'm sure that these scenes exist somewhere, I can tell you one thing: it ain't in downtown Halifax.
No, the real cuisine the 'Fax is famous for is two particularly nontraditional dishes: Wings and Donairs.
The wings are fairly straight-forward: every bar - and there are a lot of them - has a wing night, and most compete for the cheapest, hottest buffalo wings in town. Hey, I'm not one to fight healthy competition!
Donairs are a Halifax invention (creation is just not the right word). Basically, the idea is along the lines of your basic Shawarma, but with a bit of pizza-attitude thrown in there. You can get anything on them, including pizza toppings. I just don't get this craze, but I haven't had one, so I'll report back once I have and who knows? I may be a convert!
Here are some recipes I found on the internet:
Donairs
Hot wings
Chinchin!
Now normally, after ten days of virus and some serious bouts of insomnia, I would be sweetly off in dreamland by now. Instead I'm here because I didn't think this morning (and afternoon). All through the lectures I was nibbling on chocolate-covered espresso beans that I purchased on sale at second cup.
Yeah, the first hit's always cheap. That's how they get you.
So I see this as good a time as any to talk about the local cuisine here on the East Coast.
It's not your lobster and cahd, me b'y.
When - if - you think about the Atlantic provinces, romantic images of lobster traps, salt cod and oh, maybe mussels, served in warm, inviting pubs full of salt-o'-the-earth, fiddle-and-drum type locals. Though I'm sure that these scenes exist somewhere, I can tell you one thing: it ain't in downtown Halifax.
No, the real cuisine the 'Fax is famous for is two particularly nontraditional dishes: Wings and Donairs.
The wings are fairly straight-forward: every bar - and there are a lot of them - has a wing night, and most compete for the cheapest, hottest buffalo wings in town. Hey, I'm not one to fight healthy competition!
Donairs are a Halifax invention (creation is just not the right word). Basically, the idea is along the lines of your basic Shawarma, but with a bit of pizza-attitude thrown in there. You can get anything on them, including pizza toppings. I just don't get this craze, but I haven't had one, so I'll report back once I have and who knows? I may be a convert!
Here are some recipes I found on the internet:
Donairs
Hot wings
Chinchin!
posted by Jadie | 7:59 PM
2 Comments:
I was just out blog surfing and found your blog and just wanted to say hello. If you find the time please visit my blog and leave a comment. http://www.low-carb-ketogenic-diets.com/blogger.html w3ight loss
Next time you gots to try the fish and chips at De Olde Triangle dear, I'm tellin ya!
Post a Comment
<< Home