#it came with donair sauce too

[letmeliedown]

tell me why the only time i've ever seen the half moon cheesy bread at pizza pizza made gluten free was at a random pizza pizza in halifax in 2013

[seeminglyseph]

Something that is slightly funny about being Albertan is that… if you meet an Albertan probably they will convince you to have a donair. Which is honestly to clarify just kind of the style of doner kabob that localized here and people got used to calling “donair”

Trying to figure out how to explain the creamy sweet garlic sauce on a donair often leads to people imagining the worst things possible because I am a white person describing a mayo looking sauce as “sweet garlic cream sauce” which makes people go “oh you deserve hell for eternity”

But it’s kabob. It’s immigrant food fusion. Sweet garlic is still savoury, it’s like teriyaki. It’s just cream based instead of tomato based. Like Alfredo sauce.

Usually the main difference is that Alberta does need to almost a cultural degree and most places that do kabob do chicken or lamb. But it’s not specific, Alberta’s not special for Donair. We just like it a lot. So like even basic burger joints are maybe gonna have a kabob rig spinning in the back. And like half our mom and pop joints are going to be Donair based with burgers and fries getting second billing. I’ve seen people say “they act like they invented it” which, no, we just are like… huge fans. You don’t have to invent something to become obsessed.

We probably pronounced it really bad so often that native speakers just called the doner kabob a Donair to avoid confusion with other concepts, but it’s more like immigration caused a lot of restaurants to serve doner kabob with local ingredients, like most localized immigrant food culture, and it was so popular that it became a staple of the area.

But seriously, a sweet creamy garlic sauce, in the concept of Middle Eastern or Mediterranean cooking is like. “Yeah because the meat is spicy” it works. It just sounds bad because I’m selling it and I am paler than the sauce itself. If someone without a cultural history of crimes against mayonnaise was telling you a pita wrap with spiced meat and vegetables with a sweet creamy garlic sauce was one of the most popular foods you wouldn’t be side-eying so hard.

Also technically I’m pretty sure I’m too Scandinavian to commit mayo crimes, we pickle everything. We do pickle crimes. I live in a landlocked region I never saw a herring that never came out of a jar or can for most of my life. The things we can ferment would haunt your dreams forever.

[maine-writes]

Vonvon's Trouble with Time

They had to keep running, their pursuers were not far behind. Vonvon's little heart was racing, they turned down a dark alley, searching for a safe refuge in the shadows.

But their pursuers were cunning, they knew exactly where the child was hiding. Clad in dark trenchcoats, their heads covered with wide-brimmed hats, goggles, and grey scarves, not a single inch of skin revealed even a hint of the mystery pair's identities.

Vonvon had first noticed them earlier that morning while out with Steven and Connie. It had been quite some time since traveling back to the past, they had gone through a lot; the arrival of Peridot and Jasper, the time they met Blue Diamond, the Steven's near-death experience on Homeworld, and even the return of Spinel.

They were thinking that it may soon be time to return, back to the future. Hopefully, not much was affected by their little temporal adventure. All Vonvon had to do was pick a time to go.

But as they snacked on a sauce drenched donair, the suspicious pair caught their eye. They had never seen these strangers in Beach City before, and they seemed to be everywhere. When they went to Funland with Steven and Connie, their pursuers were there too, apparently playing Meat Beat Mania, but their attention fixated on them.

Finally, as Steven returned to Connie and Vonvon with three plates of greasy Funland pizza, a recent addition to the Funland experience, Vonvon quietly brought their stalkers to their attention.

"They've been following us all day." They whispered through their pizza.

"But which one?" Connie wondered, "They can't be here for all of us?"

"You think they're Gems?" Steven asked.

"They don't look like Gems." Vonvon replied, "But they're pretty obvious like Gems."

"Ok, here's the plan." Connie began. "We split up, then meet up at Steven's house. Then we-"

"Hit them with swords until they tell us why they're following us?" Vonvon finished, brandishing a short sword from somewhere behind the claw game they were standing next to.

"No." Connie flatly stated, confiscating Vonvon's sword. "We ask nicely first, then fight."

And so the plan was executed. They concluded their business in Funland and went their separate ways. But soon afterward, they lost sight of the strangers, nobody was entirely sure where they were.

But it was around Suitcase Sam's when Vonvon noticed the strangers tailing them. When they quickened their pace, so did their pursuers. They discreetly reached into their pocket and begun texting Steven and Connie, telling them to meet up at the house.

But then they noticed that the strangers were slowly drawing closer. This was when they decided to run.

But no matter what they tried, the strangers were not far behind. Eventually, Vonvon found themself cornered on the hill, next to the old abandoned lighthouse.

"I'm warning you, stay back!" Vonvon yelled, picking up a rock. "Mama might've taken my sword, but I got a rock!"

But when they threw their improvised weapon, one of the strangers caught it effortlessly.

"Ok, I should've throught this one out a bit better."

The strangers crept forward, their gloved hands reaching out to Vonvon. But then came a yell.

"Hands off, creeps!" Connie demanded, drawing her pink sword as she arrived with Steven and Lion.

The big pink lion let out a mighty roar, releasing a pink ring of energy that pushed the strangers back. Yet they held their ground.

Steven threw his shield at one, which was quickly deflected by the other, who now brandished a sword. Connie leapt into the air, bringing her sword down on the one with their own sword, separating them.

Steven and Vonvon then charged the unarmed stranger, pushing them with his shield of rose light.

As Connie swung at her opponent, they locked her sword and grabbed her arm, throwing her back toward Steven and Vonvon and stealing her sword and thrusting it into the ground.

The unarmed stranger grabbed Steven's shield, yanking it from his grasp and threw it off the hill into the beach below, pushing Steven and Vonvon onto the ground.

Steven and Connie took one glance at one another and nodded, taking each other by the hand and began to glow.

"Fusion combat time!" Stevonnie announced, hopping over the two strangers. As they landed, they rolled and grabbed their sword.

As they launched themselves at the one with the sword, the one without reached out, but was held back and bitten in the leg by little Vonvon.

"Aha!" Stevonnie said, now with the upper hand over their opponent. "Can't beat us this time creepy guy!"

But then, they did something completely unexpected. Stevonnie's opponent took their hat and threw it in their face, blinding them for but a second. The next thing they knew, they were on the ground, their opponent's sword on their chin, looking up at a familiar face.

"Wait, no." Stevonnie uttered, "How is this possible?!"

They disppeared in a flash of light, leaving only a shocked Steven and Connie looking up at an older Connie.

Vonvon looked up to find that they were gnawing on the leg of their father, an older Steven.

"Uh oh." They said to themself. "I'm in trouble, aren't I?"

"Well, not exac-" older Steven began before older Connie interrupted.

"Yes, yes you are."

@artsycooky13

[missguomeiyun]

lunch @ Nourishak

Hey guys, blogger Anita is backkk! Just kidds.

It has been SO SO LONG since I’ve actually had an eating out post bcos . .. I have not been eating out as you already know. My last outing was Sept2020 o_O it’s kinda hard to believe but it’s true!

Earlier this month I had a lunch date with Tina here at Nourishak. I chose this place not bcos of the food it serves lol but bcos it’s a fairly new place & I guess not a lot of ppl has heard about it AND we came on a Wednesday so it was . .. not busy. AND they have 4 customer parking spots available! Of course, the food did play a role in my decision but mostly I wanted to come here bcos I know there’d be like no ppl haha

If you recognize this exterior. .. it used to be a cafe called Cafe Lavi, which I’ve visited once before. I know my photo is cut off but the black sign on the building still says Cafe Lavi.

Anyway, it is tucked in a quiet street south of Jasper Ave. I shouldn’t say it’s quiet actually. .. the neighbourhood is quiet but there’s construction -.-”

Their patio. On the left side of the fence is the parking lot.

It is semi-basement suite. I wished Edmonton had more of these half-level establishments. I just find them to have more character, you know?

As expected, no one was there besides the 2 staff members. The interior is the same as before, when it was Cafe Lavi. It was very cozy~

Loved these lights!

My table looked exactly the same as this (there were 2 tables like this in the ‘booth’).

There’s another ‘booth’ next to mine. The space on the end of the restaurant honestly reminded me of an interview/TV show filming set lol it was a nice background & the 2 colours of the 2 couches just pop!

Their menu is very small so great for those who are troubled by extensive menus haha they have bagels, soup, 6 signature sandwiches, & a dessert croffle that you get to choose the flavour for. Just prior to ordering, the staff informed us of free add-on’s for sandwiches that were not indicated anywhere. Tbh, the only add-on’s I heard were lettuce & caramelized onion, & Tina & I chose the latter. 

*but in the end, we did not get any caramelized onion in our ordered sandwiches. I’m not sure why. We didn’t ask. Maybe they forgot?

We got 3 items to share so we could try several things!

Tina’s fancy latte

Yeah you know what it is by now! :P

Morning croffle. Tina liked this better than our other choice below bcos she preferred the usual breakfast items - cheese, egg, & ham. While I like these items too, I did not like the purple cabbage. The microgreens were ok & the sauce was ok too but I just don’t like raw cabbage. The croffle portion was good as well.

Caution: eat quickly! Bcos the sauce is VERY liquid-y. Both Tina & I ended up with a pool of sauce on our plates. It was not pleasant. It was super messy. I don’t know how this can be take-out a-able. The croffle portion, esp the bottom layer, would be soggy & the sauce would just end up in the bottom of the packaging. ..

The bulgogi donair. I had high expectations for this bcos I like bulgogi & I like the donair sweet sauce! WOOOW This was great! A lot of lettuce as you can see, taking up like 40% of the donair. The bulgogi was about 1/3, which wasn’t bad, considering. .. it could be less than a third. You know what I mean? The flavour was overall very sweet, as it should be. This one was slightly less saucy than the previous but nonetheless, we ended up with a pool of sauce AGAIN. I don’t know how to eat these!!

*Note: both sandwiches were served with several pieces of fried seaweed snack. They’re so good!!!!

Our dessert croffle, which was Belgian chocolate flavour. Served with ice cream, chocolate sauce that was way too dense for anything (it’s more like a spread; don’t even think about pouring it), kiwi, whipped cream & 4 pieces of croffle.

You know, I’ve never tried the pairing of kiwi + chocolate. Probably bcos I don’t have kiwi in my diet often :P but it wasn’t a good for me. I find kiwis really tart, unless it’s the golden ones, so I normally blend it into stuff. The combo of the tart kiwi & dark chocolate just didn’t work for me. Let me hear your opinion!

Here’s that end-space again. Looks like a studio, right?!

Anyway, I loved the iced Americano <3 not as dark as I would have wanted it to be but hey! It’s my 1st pandemic iced Americano at a dine-in haha the sandwiches were generally good but they really need to work on their sauce viscosity... It was literally like water! It was highly messy to eat. I mean, I wanna recommend dine-in but it’ll be messy. If you take it to-go, the packaging paper would be drenched & if for a prolonged time, your carb is gonna be soggy too. It’s an issue that needs to be addressed IMHO. It wasn’t like the sauce was flavourless. .. I think decreasing amount of sauce may work? Or somehow add a thickening agent? I don’t know! I did genuinely like the flavours though. As for the dessert. .. well, it wasn’t bad. Everything minus the kiwi was good haha

Would I visit again? Likely!

When? TBD.

[atlanticcanada]

Boy or girl? Halifax's King of Donair serves up saucy gender-reveal surprise

Gender-reveal parties are about to get saucy!

Forget balloons or cupcakes. Expectant parents are now able to surprise family and friends with Halifax’s official food – donairs.

Donairs – a beloved Nova Scotia delicacy -- consist of a warm pita piled high with spiced meat, sticky-sweet donair sauce and other toppings. Donair sauce is also a must-have topping for garlic fingers.

Nicholas Nahas, vice-president of King of Donair, came up with the idea of using donair sauce for a gender reveal last year while browsing the internet. 

“Donairs are a fun food item, they originate here in Halifax, it really resonates with people from here and Haligonians who have moved away as well,” says Nahas.

“People get crazy online with these reveals, so I thought, why not?”

After that, the waiting game began.

Nahas wanted to find the ideal fun, food-loving couple for his first attempt at a donair gender-reveal party.

That couple ended up being his brother and sister-in-law.

Andrew and Nina Nahas held a donair and pizza-themed gender-reveal party for their loved ones. (King of Donair/Facebook)

“I wasn’t too excited about a gender reveal to begin with,” says father-to-be Andrew Nahas.

“My wife probably figured this was the only way I would do it. She brought me a few options and I said, ‘No, no, no.’ Then this one came up and certainly there was no way to say no to it.”

Andrew and Nina Nahas held a donair and pizza-themed gender-reveal party for their loved ones.  

When it came time to reveal the surprise, Andrew was the only person in the room who knew the baby’s gender. 

“We had a garlic finger and I had a bottle of pink and a bottle of blue donair sauce and I squirted the appropriate one at the end of the countdown,” he explains.

Blue donair sauce covered the garlic fingers as the room erupted in cheers and applause.

“In the end, the most Haligonian way of introducing your baby to the world was the donair reveal, so why not?” says the soon-to-be dad.

The couple is expecting a baby boy in June.

King of Donair’s vice-president says there are a variety of ways to enjoy the sauces at a gender-reveal party.

“We have someone next month, they’re going to give us an envelope with what the gender is, and so they have no idea what it’s going to be so we’ll see if it’s a boy or girl,” explains Nahas.

“We’ll put the appropriate sauce colour in their donairs so when they unwrap it – that’s the surprise right there.”

The family-owned King of Donair has four locations in Nova Scotia: Halifax, Dartmouth, Clayton Park and Lower Sackville.

They also have two spots in Edmonton, one in Grande Prairie, along with one in Saskatoon.

The specialty sauces will be available in all King of Donair restaurants. They sell for $4.99 a bottle and tastes just like regular donair sauce.

from CTV News - Atlantic https://ift.tt/3cQYgnq

[inevitably-johnlocked]

kylaralynn added: We've got sour cream & onion chips, but yeah, I think the last time we found ketchup chips was on a trip through Wisconsin.

The ingredients TOTALLY make a difference. My mother attended a family reunion in Canada and came back with KitKats in flavors we don't have here, as well as some plain ones. Definitely higher quality! The American ones taste stale now. She also brought back legit Tim Hortons coffee grounds for me - heavenly.

seriouslymarythough said: Donairs! They originated in Halifax, but I keep seeing more and more places in Southern Ontario that sell them, my guess someone would be scandalized by the sauce not being made properly, I read how to make the sauce, and it was very clear you need to use garlic powder NOT fresh garlic! (the sauce is just condensed milk, vinegar and garlic powder btw)

---------

@seriouslymarythough YESSSSSS DONAIRS. Very popular in the London (Ontario) area! When I lived down in that area, it was a big “lunch” thing my coworkers always did, LOL.

@kylaralynn​ HAHAHA YEAH, I don’t drink coffee but my sister says the American Timmies tastes crappy hahha. Mmmm Kit Kats.

@itsnotchancemrholmesitschess​ Ahhhh, I live in Ontario, have done all over the province for over half my life, so all my experiences are very Ontarian. Like.... Bless this province for still having Bagged Milk <3 But Yeah, we too also have the LCBO and The Beer Store, but I do want to correct this part: in Ontario, JUST this past couple years do we now sell wine and beer at grocery stores and Wal-Mart. Not the SUPER expensive stuff and liquor like at the LCBO, but it’s cheap and pretty good. I’ve gotten my usual wines there for the same price as the LCBO, so no biggie. In Québec, though, you can buy alcohol at any depanneur (convenience store) and it’s CHEAP AF because it’s not under the same regulations/restrictions as Ontario, so like, a lot of people who live on a QC border city will just.... cross over to QC and buy liquor there. Two-Fours (24 pack bottles) are dirt cheap in QC.

And NO HONEY GARLIC ARE YOU SERIOUS?!?!? Wow that sucks LOL. Honey Garlic is my FAVE sauce so I’d be devastated!!! 

Butter and pecan tarts are popular here too. LOVE THEM MMMMMMMMM. 

And truth about supper/dinner. Same thing here. Breakfast, Lunch, and Supper/Dinner. 

Thank you so much for more Western perspective!!! <3

Hi Steph!

Love you ♥️

Can you and your followers maybe help me out? I'm writing a story where John is Canadian, what are some Canadian dishes that he'd be easily scandalised over if done wrong? You know, in this joking way like when we butcher some Italian dishes for example and you get an Italian village throwing pitchforks (all jokes fam)

I think poutine is Canadian? What are some do's and don'ts?

Thank you :3

Hey Nonny!

AHHH what a fun question! Ahhhhh, funnily enough, a lot of our cuisine is very American, BUT the one I was going to suggest WAS the poutine hahahah. It’s legit one of my FAVE foods, and my city has a Poutine Fest every summer when we’re not in a pandemic, LOL, and it’s just the best thing ever.

It’s the one that is ALWAYS make or break for me personally! It differs by region and nowadays, because of the ease of “buy everything in a can” for food, but a poutine can be greatly affected by what type of the three main ingredients you use.

A proper “original” Canadian poutine (pron. POO-TEHN) is made with fresh potatoes skin-on, gravy made from beef broth (dark brown, THICK gravy... this REALLY REALLY matters), and cheese curds (NOT shredded or chopped up blocks of cheese). BUT because not everyone’s tummies can tolerate ALL THAT HARD TO DIGEST FAT AND DAIRY, obviously these days, any poutine is good, as long as it’s got good fries, hahah. Poutine Fest has trucks that sell “hamburger” poutine and “mac and cheese” poutines (I’ve had both, and they are delicious), so really, it’s all about what you like. But yeah, IF you can eat cheese, get it with curds.... it’s NOT the same without the curds. I know many Canadians judge a poutine by the curds you have in them. It’s because they melt and get SUPER stretchy, which is why it’s fun!! This website here, actually, has a pretty good rundown of how a good Canadian poutine should be made :)

These days I make my poutines with bagged frozen fries, St. Albert’s Cheese Curds (one of the local cheese farms that sells in-store), and St. Hubert canned Poutine gravy (very subpar, but it’s the best of the canned gravies for poutine), topped with bacon bits, green onions, and a dash of salt. TOTALLY not an every day snack, but it’s nice to treat myself once in awhile. Really though, there isn’t a RIGHT and WRONG way to make poutines, but I CAN say that Americans make very.... subpar poutines. Except New York Fries. Theirs is really good.

Ah, hmm, what else? Timbits (doughnut holes) are the perfect snack. Popular “group” snack, since you can order them in Party Packs. 

Maple syrup, very important! The best syrup comes from sugar farms, costs a lot, but SO worth it. There’s a BIG difference between pure maple syrup and whatever fructose crap sold in bottles on the store shelf. Canadians have “maple season” from February to April where you go to a sugar shack (cabane à sucre), pour hot maple syrup onto the snow to make maple taffy / candy and eat it. Best thing ever. Every Canadian kid who grew up in Northern Ontario of my generation has gone to at least ONE during a school trip.

And another one I am REALLY fond of and miss, are Persian Buns. It’s COMPLETELY a local thing in Thunder Bay where I grew up, and when I was a kid, you made sure you had money to buy a Persian on Persian Day at school lest you look like a LOSER. It’s literally a cinnamon sweet roll with strawberry sugar icing on it. They were the best, and I miss them so much.

AHHH sorry, I got super nostalgic there. That last one is completely not an all-Canadian thing, but it’s very VERY localized.

OH!! BEAVERTAILS. Americans call them Bear Claws / Paws, we call them BeaverTails, they taste better, and they’re shaped like a beaver tail, LOL. Staple of Canadian ice skating winters on the Rideau Canal. We actually have stands here where I live all year round, but yeah, people go NUTS for them. It’s literally a pastry with cinnamon sugar, sometimes with additional toppings (see the link above) and they’re HUGE, like the length of your forearm and about an inch thick.

OH!! A Tourtière (pron. TOUR-TEE-AIR, but faster and roll the ‘R’ because French people talk fast and all our R’s are rolled LOL), which is a meat pie made with beef and pork. Some Québecois will not be happy if you make them wrong, LOL. Traditional French dish my family has on Christmas Eve. 

OH. NANAIMO BARS. One wrong mess up in a recipe will ruin them. Trust me, I did this once, EEEEEE.

Montréal Style Bagels. The best bagels you will ever get, tastes like heaven, that’s why they’re shaped like halos.

OH! And Canadians are VERY VERY proud of our craft domestic LOCAL beers. Wherever John lives in your story, look up the local brewery, because that shit is important to some Canadians, and it will make the story more believable. Same goes for wines, especially if your John is from the Niagara region. They’re popular for their wineries and wine tours. And Canadian beer is better, and I don’t even like beer LOL.

Hee hee! I was just scrolling to see if there’s any other I have a comment on, and I actually found this great article about Canadian things you HAVE to try, so yeah, these are all staples of Canadiana! <3

Food Network Canada also has some here too! I have lots to say about all of them minus the seafood and the Caesar, but yeah, all of it is delicious, and just makes me proud to be a Canadian! <3 

AND finally, some a lot of the best-known Canadian cuisine comes from the French Canadians and from our First Nations People [see here for some make-at-home recipes] (bannock bread is AMAZING!!), so have a look see at that too – these are the cultures I grew up with and currently live around, so they’re the ones I’m most familiar with. I know that there’s regional food out west, in the Territories, and out east that I’m unfamiliar with, but do some research on Canadian food, it’s all very unique and amazing.

As I said, a lot of Canada has a lot of “local” things, so many of us make things in our own ways, and we’re pretty easy going about it all, because it’s food and we love food. But yeah, I think poutines are the biggest one. Most Canadians who love poutine will tell you every other poutine EXCEPT a French Canadian poutine is inferior, LOL. 

If any of my fellow Canadians have anything local to their region to share, or has some words about poutine because it is very divisive, please share LOL.

This was such a joy to write, and now I want Persians. :D

[arcisfoodblog]

Not necessarily a “must-try” post (although you definitely should have a go at poutine), but more an overview of some of the restaurants we tried during our stay. Spoiler: none of them was disappointing.

Vancouver has an impressive food scene. Entirely in line with Pacific Northwest-style cooking, the BC focus is on local and sustainable food (and seafood as a whole, of course), but usually with plenty of vegetarian, vegan and gluten-free options. Very good street food is available via many trucks and stalls as well, but we resisted the urge to try them as well.

On Granville Island, we had lunch at Granville Island Brewing (1441 Cartwright St, www.gib.ca) and sampled pretty much their whole range of beers (6 regulars and 4 seasonals: Vienna Fassbier, Big Day IPA, Watermelon Lager and a West Coast Saison), with their West Coast IPA and Northwest Pale Ale as our favorites. For food, we had some tasty burgers, served with a side salad(!), tempura vegetables, and made our first acquaintance with a Canadian food icon: Poutine.

The poutine originally hails from Quebec and consists of French fries covered with cheese curds and a slathering of gravy. So you have crunchy and slightly soggy fries, squeaky cheese curds that start to melt from the heat of the usually quite salty gravy on top. It could very well be one of the best late-night/hangover dishes ever… No wonder it goes down so well with a couple of beers! Artery-clogging and unhealthy stuff, but strangely addictive, so we tried quite a few poutines during our vacation. Some were excellent, but like pizza’s, even half-decent poutine is still pretty tasty. I loved poutine, the kids didn’t like the cheese curds all too much, and Chantal really dislikes soggy fries so always stole my crunchy ones.

Poutine definitely is a staple dish and you will find it on the menu of the bulk of Canadian menus. There are even quite a few restaurants in Vancouver that actually only serve poutines and get creative with various toppings. These “loaded” poutines are definitely getting traction elsewhere too as we have seen them ranging from meaty (like pulled pork, braised beef, taco mince, donair) to crunchy fried tofu.

With Vancouver’s population consisting of about 40% Southeast Asian ancestry, the quality of that type of food is also amazing. After having walked from East Vancouver to West End, we had a great lunch at Dinasty Dumpling House (1719 Robson St, dinesty.ca) where we saw dumplings being hand-made in the open-kitchen window while waiting for a table.

Dinesty is renowned for their steamed Xiao Long Bao, the soup-filled pork dumplings. We sampled the regular ones as well as those with XO sauce, and they were deeply gratifying, as were their signature Pan-fried Pork and Shrimp Potstickers. As the Green Vegetable and Egg Dumplings were sold out, we sampled the Chinese Toon Buns and Springrolls as vegetarian options. Also, a Chicken Wonton Soup was ordered. These were all good, but not as remarkable as the XLBs and potstickers. We washed the food down with some excellent Pale Ale and IPAs by Four Winds Brewing (Delta, BC) and while the kids had some refreshing, albeit slightly sweet, fruit teas delivered to order from next-door’s YiFang Taiwan Fruit Tea.

For delicious woodfire pizzas, I can recommend Nicli Antica Pizzeria (62 E Cordova St, niclipizzeria.com). We tried the classic Margarita, the Cavolo Nero e Funghi (black kale, mixed mushrooms) and the Pesto (house-smoked bacon, tomatoes, pesto, fresh basil) as pictured below. Very tasty, thin, and crispy bases and high-quality toppings. No cutlery for pizzas here; just a pair of scissors to get creative!

No pictures, but an honorable mention goes out to Donair Dude (164 W Hastings St, www.donairdude.com) which has several outlets in Vancouver. To ease Koen, Erica, and Madouc into their jetlag, they dropped by at our Gastown AirBnB for some drinks. Not feeling like going out for dinner after a 10-hour flight, we decided to get take out. We ordered (lamb and chicken) donair as well as falafel pitas from almost next door’s Donair Dude. Overall, high-quality ingredients and freshly made, they were delicious. However, the thing that surprised us most was the size of their pita bread. At approx 25cm /10″, it is basically twice the size of pita bread ordinary in the Netherlands and also somewhat thinner. Our smaller pita bread is cut open at the top and filled to the brim and therefore hugely messy as the sauce trickles down and spills from the cracks in the bread at the bottom. These larger ones are brilliant because after applying the requested filling and topping to about 1/3rd to halfway, they fold one of the sides of the pita bread over the mixture and then roll it all into a snug parcel. This multilayering avoided spills despite the generous amounts of garlic and tahini sauces that were applied. Obviously, big pitas = big servings, so we had also secured some tasty leftover snacks for later on.😎

As our kids craved sushi and noodles (when do they not?), our last dinner in Vancouver was at nearby Momo Sushi (375 Water St #6, momogastown.ca). The multi-level Sushi/Japanese/Korean restaurant has a pretty basic interior (and limited storage space as we were sitting next to a couple of cases of Asahi beer), but the fresh food was very tasty and affordable. As starters, we had crispy, not fatty, vegetable tempura, garlicky chicken kara-age nuggets, and nigiri with big slabs of salmon. Then came huge bowls of chicken katsu and beef ramen noodle soups.

And my chicken katsu which was served on a searing hot cast iron pan, which gave a nice caramelization of the shredded cabbage underneath the super crispy chicken:

Around the World – British Columbia road trip​ (2019) – Vancouver – Wh​ere to Eat Not necessarily a "must-try" post (although you definitely should have a go at poutine), but more an overview of some of the restaurants we tried during our stay.

[missguomeiyun]

Mondo Pizza

I saiiiiiiidddd I was gonna delete the SkipTheDishes app till after my staycation .. but I still have it. & as a result, I ordered stuff lol

This time, completely different - I ordered pizza!

One of my fav pizza places closed during the pandemic. I’m not even sure when TBH; but they’re closed. So I need to find a replacement. Pizza is pizza, & very rarely would I say no, unless it’s thin crust -.-” however, I place a lot of emphasis on CRUST.

I like thick crust, or deep dish. None of the thin crust stuff bcos then, it’s like flatbread so. .. why? XD

Anyway, crust is key!

I found Mondo Pizza on the app. It appealed to me bcos the shop is very close to my workplace; therefore, I could get it on my home way from work, & second of all, they were doing a promo on Skip at the time so I took advantage of it.

Any orders above $20 is free delivery, & spending over $25 would come with free garlic bread sticks! SO YES. I AM ORDERING~

The garlic bread stick (1 order) comes with 8 pieces & a tomato-based sauce. There’s nothing special about the sauce; it was just a regular tomato pasta sauce. The garlic bread sticks were tasty, though!

Next to it is the chicken penne. I would have gotten 2 pizzas but I wanted to try their pasta too. The pasta came with a lot of chicken. It was $9 but wow. .. a lot of chicken! Portion size was amazing for that price. The taste was a little bland though. I added some parmesan powder when I ate it but mom said it was alright & wasn’t bland. But regardless, it wasn’t bad at all!

& now. .. the pizza

The 14in Donair Pizza for only $16! WHATTTTT?! So cheap!

Look at that goodness :D

The crust was good! Not too thick & not thin crust. It was baked so nicely with a slight crisp on the edges. & it was a little chewy! As for the flavour & the toppings. .. since this was the donair pizza, it had donair meat, red onion a looootttt of cheese & the sweet donair sauce. So delicious! I felt the flavour was well-balanced, & I didn’t feel thirsty after eating it.

I found it a little weird that the pizza, overall, wasn’t very greasy. Usually, the pizza box would have a pool of grease stain, right? Esp after a while. But even after we were done having dinner, the bottom of the pizza/the cardboard wasn’t very greasy. Just random spots! Impressive :D