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The Big Cheese – poutine in Kensington

Montreal Smoked Meat poutine from The Big Cheese in Kensington

Montreal Smoked Meat poutine from The Big Cheese in Kensington

A few weeks ago I was walking home really late and popped into The Big Cheese for a bite to eat – I was really far from home still and there were very few (non-bar) places open, so it might not have been my destination of choice, but it was a good option.

The menu of The Big Cheese in Kensington

The menu of The Big Cheese in Kensington

I ordered the Montreal Smoked Meat poutine, in the smaller size rather than the larger one – and it was really way too big. Not just the quantity of the food, but also once the fries and gravy cooled off – they were kind of icky. I’d rather split this with someone else and get it while it’s hot and tasty.

The meat was good, the fries were good, the grainy mustard was super good and I will NEVER turn down a pickle.. yum. So overall, I’d definitely have this again – though I think I’d rather go with a friend and split an order. (And then maybe go next door for dessert… hehe)

What about you – where’s the best poutine in Calgary in your opinion? Let me know in the comments below!

 

 

 
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Posted by on May 14, 2017 in North-West Calgary

 

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No food blog talking about Iceland would be complete without Skyr

Skyr for breakfast our first morning in Iceland

Skyr for breakfast our first morning in Iceland

Skyr – oh Skyr! I couldn’t possibly write about food in Icleand without mentioning Skyr I think.

Similar to Greek Yoghurt that is slowly taking over the grocery shelves here, Skyr is a strained yoghurt-like dairy product which is thick and delicious… It also has quite the history; there are records of Skyr (although the recipe might be different now!) all the way back to the Viking Age when Iceland was settled. It’s low in fat, high in calcium, and relatively high in protein, today made with pasteurized skimmed milk.

We saw a bottle of fish oil offered with Skyr in Reykjavik, though apparently it’s also frequently served with milk or cream, and sugar. It’s also served with porridge, jam, fruit, cereals, and even apparently prepared fish!  On grocery shelves (as well as at our buffets) it was also offered commercially packaged just like yoghurts here with different fruits – however this seemed to be more actual cut up fruit and less syrup-y ‘jam’ type of fruit products that I’m more used to in grocery shops here. It also seems to be a favourite ingredient in a number of dishes from cheesecake to panna cotta and from the sounds of it – pretty much every dessert that it will go into!

For the most part, most of the Skyr we tried was like the gallery above, very thick….

Skyr is thick!

Skyr is thick!

However in Reykjavik we also tried a thinner, more watery version (like a drinkable yoghurt), which had the same yoghurt-sour flavour, but even more sweetness than the thicker variety. (In the top photograph it’s in the little glass jar)

Not really yoghurt?

I read on Chowhound that Skyr isn’t actually yoghurt though, but actually a type of fresh, very, very, very soft cheese!

Skyr In Canada

In that same Chowhound article, some posters share why you won’t be able to find authentic Skyr on Canadian grocery shelves yet though – foreign dairy import restrictions.. though I’ve read in a few places you can get it at Whole Foods in the USA… so next time I’m traveling… I might get more Skyr!

 
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Posted by on August 19, 2014 in Out of town - Europe

 

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