#this is mostly my personal experience with having a peanut and shellfish allergy

[the-entity-down-the-street]

Can we talk more about how having severe allergies puts mortal fear into your soul at a young age?

Like "hey kid I know you're like five, but your body has a design flaw where if you eat (or sometimes even share a space with) {allergen} you essentially drown on land, and instead of water rushing into your airways, your body turns against you, tongue and throat swelling until breathing is completely cut off. You're surrounded by oxygen, yet it's completely inaccessible. Only way to *temporarily* keep that from happening is to stab yourself in the thigh with a needle full of panic chemicals. Also avoiding your allergen is mostly on you because restaurants won't think twice about frying potential allergens in the same oil as the goddamn fries (or worse, they use an oil made from your allergen), the folks bringing potluck dishes don't provide listed ingredients (and you shouldn't trust their word alone), and your allergen shows up in unexpected places because nobody thinks about this stuff if their literal life isn't on the line. Have fun with that!"

What in the Junji Ito Clive Barker David Lynch horrific fuck is this body/psychological horror shit

[disneyworldfoodallergies]

Hello!

Welcome to my blog documenting/listing allergen friendly food options at Walt Disney World in Orlando. I am an individual with severe food allergies, my allergens include Peanuts, Tree Nuts and Shellfish (Crustaceans). I created this blog because I wanted people who have similar allergies to myself to be able to know about what foods they could potentially have on any future trips they may take to the parks. I mostly list foods that are not already listed on the My Disney Experience App as being allergen friendly, for example the limited time foods from things like Epcot’s Food and Wine Festival and foods from various “sit down” restaurants across the parks and at the various on property resorts. Occasionally I mention if foods are safe for allergies other than my own, please note I most likely won’t list off items that are not safe for the allergens I’ve listed above as I’m not going to be consuming or purchasing those items. I also will be listing any discrepancies or issues I personally encounter at the parks/resorts regarding allergies and food safety practices. If you have any questions about any of the food I mention here on this blog feel free to ask about it and I will answer it to the best of my ability knowing that I am just one person and can only go off of my own experiences and the information I am given by chefs and cast members alike.

Thank you and have a nice day!

[davidhatter]

Getting Into Knives || Hatfish

baenxietydad​:

`

Mu-yeol’s eyes darted over to Hatter and he thought, briefly, he had a nice laugh. He quickly tucked that away though, no time to think about how to make that happen again– and anyway, he was only accidentally funny.

“We can. Healing Talents can have allergies, chronic illnesses, be disabled, those things.” Mu-yeol explained. “I don’t though, which is fortunate. My son has a peanut allergy and avoiding everything possibly contaminated with one allergen is enough work. I haven’t eaten Thai food in years. What’s in seemingly all of the Thai food? Peanuts! Aish, my sister is technically allergic to shellfish, but cross-contamination is fine, she just can’t eat it. But my kid! Omo. One time my son kissed a boy after he ate peanut butter and had a reaction.”

“It was, ah, Franny Robinson’s son. Can you imagine getting a call from a woman you’ve never met because her son inadvertently sent yours to the hospital by making out? Objectively funny, if I don’t think about the minor heart attack it gave me.”

--

Hatter nodded, not because he understood personally, but because it was just something he had run into all the time. Kinda had to when working in a place that served things people ate and drank. Health standards and not wanting to kill people and all that good stuff. It wasn’t as if he’d had to cut anything out of his own diet, thankfully. Although there had been a moment there when his brother had insisted that he couldn’t eat onions for no other reason than he didn’t like them, but that was nothing in comparison other than getting over a poor experience.

The story was one surprise after the next. Mostly he was too busy trying not to burst out laughing again. Not because the poor kid’d had an allergic reaction, but because of Mrs. Robinson’s involvement.

Only something that mad could happen to someone in her family. He could imagine it, and he could definitely imagine the phone called she’d given Mr. Bae, funny yet no doubt aware and comforting.

“Terrifying,” he said. “But he was alright, then?”

[bbambi-deerest]

Bambino Daryl Basurto -- Character Sheet

i know things can really get rough / when you go it alone. / don’t think you got to be tough to bleed like a stone / could be there’s nothing in our lives / so critical as this little hole...

Archetype — The Sage Birthday — December 22, 1999 Zodiac Sign — Sagittarius/Capricorn Cusp MBTI — INFJ Enneagram — 4, the Individualist  Temperament — Melancholic Hogwarts House — Huffleclaw Moral Alignment — Neutral Good Primary Vice — Sloth Primary Virtue — Patience Element — Earth

Overview:

Mother — Willow Basurto (deceased) (FC: Zooey Deschanel)  Father — The Great Prince of the Forest (deceased) (FC: Lee Pace) Mother’s Occupation — veterinarian  Father’s Occupation — forest guardian Family Finances — poor, but rich in love eheheh Birth Order — eldest (cryin i can say that now) Brothers —  none Sisters — half sister, due in december!! Other Close Family — none Best Friend — Kiara, Calliope, and Dash Other Friends — Berlioz, Mitte, forest creatures, Ella Enemies — none really? Pets — none Home Life During Childhood — His mom was a great mom. He was home a lot because he was sick, so he was partially homeschooled. Life was really hard, but they had a good time together. Town or City Name(s) — Braemar, Scotland; Swynlake, England What Did His or Her Bedroom Look Like — Very modest. Had a lot of posters in the bedroom. A little rickety desk and wardrobe. They lived on the nature reserve so it was like surrounded by trees. Very small. Bambi loved it though. Any Sports or Clubs — Chess club. Comic book club. Favorite Toy or Game — Uhhhhhhhh?? Him and his mom used to play checkers and board games a lot Schooling — Homeschooled for a good portion of his life, but also went to just regular school when he was feeling alright. Secondary at Swynlake Secondary, almost two full years at PrideU but he dropped out.  Favorite Subject — Science!! Biology specifically Popular or Loner — Was a loner, but now he has his tight group of friends.  Important Experiences or Events — Realizing he was different for not having a dad. When his mom disappeared. Meeting his dad. Dad’s death.  Nationality — Scottish Culture — Ehhhh? None really. His mom was Italian tho fun fact. Religion and beliefs — Nature ~~ idk

Physical Appearance:

Face Claim —  Asa Butterfield Complexion — Pale af, but he’s got some moles Hair Colour — Black, but he dyes it sometimes Eye Colour — Blue (has glasses) Height — 6’0 (but he’ll prolly grow tbh) Build — he’s a twink lbr Tattoos — none Piercings — none Common Hairstyle — had himself his cool mohawk, but it’s grown out.  Clothing Style — hipster af. Likes bright colors. And thrift shops. Mannerisms — Shy, reserved. Pushes his glasses up on his nose a bunch. Freezes more than fiddles when he is nervous. Usual Expression — 

Health:

Overall (do they get sick easily)? — used to allll the time. To the point where he was mostly homeschooled due to a poor immune system. He’s better now because of the forest, but still gets colds and stuff p often Physical Ailments — bad eyesight, used to have asthma  Neurological Conditions — none Allergies —  peanuts, caffeine, shellfish, certain dyes and fabrics Grooming Habits — really good, bambi does his hair every day, always wears clean clothes, is pretty anal about his appearance Sleeping Habits — will sleep wherever, whenever Eating Habits — does not eat that much, definitely should eat more as a growing boy Exercise Habits —  eh, he goes exploring but that’s about it Emotional Stability — i’d give him a 7-8. He’s pretty stable over all. Of course, he has emotions and stuff but they’re not out of control. Body Temperature — average Sociability — 5-6. He’s shy but doesn’t really have trouble once he warms up. Addictions — nooone Drug Use — none (yet) Alcohol Use — average for an nineteen year old boy

Your Character’s Character: 

Bad Habits — can be kinda bitchy, also super shy, def avoidant  Good Habits — such a good friend Best Characteristic — loyalty Worst Characteristic — avoiding shit Worst Memory — well his dad dying in his arms is pretty up there  Best Memory — quiet mornings in the forest with his parents  Proud of — his heritage, his kindness Embarrassed by — lots of stuff lol tho at this point he’s really too Tired to care Driving Style — doesn’t drive Strong Points — compassion, level headness Temperament — mild Attitude — soft and quiet  Weakness — too kind, avoids things that are difficult  Fears — not being good enough  Phobias — none really  Secrets — none really? Regrets — not spending more time with his ma and da Feels Vulnerable When — most of the time honestly bc he always wears his heart on his sleeve Pet Peeves — hes pretty easy going i don’t think he has many pet peeves Conflicts —  being his own person v his legacy  Motivation — make his parents proud Short Term Goals and Hopes — learn all he can about being the great prince Long Term Goals and Hopes — ??????? Sexuality — gay Exercise Routine  — not really, walks a lot i guess Day or Night Person — day Introvert or Extrovert — introvert af Optimist or Pessimist — optimist i cry  

Where and How Does Your Character Live Now:

Home — his and his dad’s apt tho it’s very bare bones Household furnishings — bare bones Favorite Possession — laptop lol Most Cherished Possession —�� a piece of his paper with his mother’s handwriting Neighborhood — benbow Married Before — no Significant Other Before — theo rip Children — lol, tho he will be kind of a dad to his sibling more than a brother Relationship with Family — well they’re all dead now, Car — n/a Career — the great prince??  Dream Career — a vet but , well , Dream Life — he’s not even sure honestly  Love Life — nonexistent. date my smol son Talents or Skills — just the nicest softest, also very smart, good at drawing, empathetic Intelligence Level — high Finances — low

[uiucollegianstaff]

Alternative diets present challenge for UIU students

By Erin McIndoo/Collegian Staff

Choosing to transition to a plant-based diet is not easy. There is a learning curve to navigating the grocery stores, restaurants and figuring out what is and isn’t vegan. I spend a lot of my time reading food labels, clarifying menus and Googling.

In January 2021, I decided to go vegan because of a campaign called Veganuary, which encourages people to try a plant-based diet for the entire month of January. For about half of January I was living in St. Cloud, Minn. and had many options for groceries and eating out at my disposal. However, when I returned to UIU after winter break, I found the adjustment very hard.

The cafeteria didn’t seem to have a lot of vegan options last year. I had a hard time finding a variety of things that I could eat and more often than not I had the same thing every day and wasn’t getting all the nutrients that I need. In a small town with limited options, it is hard to adhere to dietary restrictions.

Alex Dombrowski, a junior at UIU, had a similar issue when she went gluten-free last school year. With an intolerance for gluten that is self-diagnosed, she still prefers to not have to worry about accidentally eating gluten on the daily.

“I still sometimes end up eating gluten because there’s not a lot of options for me, and the options they do have are trash,” Dombrowski said.

The servery is able to help her to an extent. They are mostly good at labeling everything and making sure students are aware of what ingredients are used. Dombrowski is able to get meals for lunch and dinner, and cafeteria workers will tell her verbally if something is or isn’t gluten free, but what she wants is more variety.

While there are a few students on campus that prefer certain diets such as gluten-free, dairy-free, vegetarian, vegan, and there are also students who are allergic to a variety of things.

Jarrett Kruse, a junior at UIU, is allergic to mushrooms, tree nuts and shellfish. If he comes into contact with tree nuts or shellfish, he could go into anaphylactic shock. However, with mushrooms he’ll experience a stinging feeling on his tongue.

In navigating the café, he finds it helpful that the staff will have labels on most foods and reads them to make sure he can eat whatever it is.

“There are times where you could go to a potluck or a team dinner and not know what’s in the food,” said Kruse.

While in quarantine Kruse has been appreciative of the members of the Care Team because they bring him food for every meal and asked him exactly what his allergies were when he entered quarantine.

Honey Sanchez, a sophomore at UIU, also has many allergies to navigate. They are allergic to nuts, coconuts, pineapple and ripe bananas; they also are lactose intolerant. If they come into contact with any sort of nuts they have to go to the hospital, but for coconuts, pineapple, and bananas they have to take Benadryl.

Because of these allergies Sanchez generally avoids eating in the café because there aren’t any appetizing or safe options for them.

“I can’t eat most of the fruits because they’re too close to the peanut butter [so] I don’t want to risk it,” said Sanchez.

Sometimes the labels don’t have every ingredient on them especially when it comes to the desserts. With so many students who come through the café with similar allergies, Sanchez stresses it should be top priority for these labels to be correct in case someone were to have a reaction.

“I usually just go to the Mongolian grill because there I can at least pick and choose what I want and not have to worry about my allergies,” Sanchez said.

While the workers in the servery try their best to accommodate for those with dietary needs there isn’t a large variety in those accommodations. While there are many choices for someone without a dietary restriction, and a good handful of choices for vegetarians or pescatarians, there are commonly singular options per meal for those who eat plant-based and gluten-free.

Personally, I like having a good variety of choices when sitting down for a meal. I appreciate that I get anything at all because plant-based options are hard to come by in rural Iowa, but it would be nice to have our voices heard when we ask for more.

[consulting-celiac-in-the-tardis]

What It's Like to Live With a Disease Everyone Assumes is Fake

New blog post! Imagine that every time you walk into a restaurant, you’re putting your life in the chef’s hands. Imagine having to give the same medical spiel – “I have celiac disease. Even a crumb of gluten will make me extremely sick” – anytime you order food. And imagine telling the waiter you need a strictly gluten free meal…only for him to look and you and say, “Gluten free? Now, do you really need it?” If you can put yourself in those shoes, you know a little about what it’s like to be me – or any of the one in 133 Americans with celiac disease, an autoimmune condition in which ingesting gluten damages one's intestines. You might think that the hardest part about celiac disease is the diet – and you wouldn’t be entirely wrong. However, partially thanks to the gluten free fad taking over our favorite restaurants, Hollywood celebrities and soccer moms, being taken seriously with celiac disease – a condition people often assume is fake or just a fad – is an even bigger challenge. Doctors Say: “It’s All In Your Head.” The challenge to legitimize your very real disease begins at the doctor’s office. I recently chatted with Shelley Case, R.D., who is the renowned author of “Gluten Free: The Definitive Resource Guide” and serves on the medical advisory boards for the Celiac Disease Foundation, Gluten Intolerance Group and Canadian Celiac Association. “Unfortunately the majority of individuals with celiac disease remain undiagnosed,” she says. “Also, many are misdiagnosed with other conditions such as irritable bowel syndrome, fibromyalgia or chronic fatigue syndrome to name a few.” I’ve even heard heartbreaking stories of patients whose doctors told them: “It’s all in your head!” As already mentioned, celiac disease is an autoimmune disease in which one’s intestines cannot properly digest gluten. This means that if you eat gluten, you get some nasty side effects…and if you keep eating gluten, you can experience major (and possibly fatal) health complications, such as nutritional deficiencies, neurological issues and cancer. However, celiac disease is way more complicated than that. For one thing, no one knows what causes celiac disease. It can be genetic but the odds of developing celiac disease increase if the gene becomes active. For example, my father has the celiac gene but it has never become active while my own celiac gene activated when I was a senior in high school. Possible triggers of celiac disease include surgery, pregnancy, childbirth, infection or extreme emotional distress. If that doesn’t convince you, celiac disease is also what Shelley Case calls a “multi-system, multi-symptom disease,” which is why it is often so difficult to make an accurate diagnosis. Instead of being just a gastrointestinal disease, celiac’s symptoms are all over the map. Sure, you can get the “typical” symptoms of gas, bloating, constipation or vomiting. Or, you can be a special snowflake and instead exhibit weight loss, fatigue, delayed growth or behavioral problems. Symptoms can be even trickier in women – and at least  60 to 70% of currently diagnosed celiacs are women. In fact, while research is conflicting, some studies suggest that four to eight percent of women with unexplained infertility are undiagnosed celiacs. Besides affecting a woman’s chances to have children, undiagnosed celiac disease can also cause complications during pregnancy (including miscarriage and low birth weight) and increase a woman’s risk of low bone mass density. What does that mean for you? Basically, if you have celiac disease but a doctor thinks your symptoms are “all in your head,” you aren’t the only one being put in danger. Celiac’s “fake” reputation is possibly hurting your future children too. You Fit The “White, Skinny B*Tch” Stereotype At the time I was diagnosed, I lived in San Diego, California. On the positive side, this means there were lots of “hip” restaurants making some bang for their buck on the gluten free trend. On the negative side? As celiac kept stealing more and more pounds from my already-thin frame, I fit the Cali girl stereotype – White, skinny and a “gluten free” aficionado – to a T. Four months after my diagnosis, I had adopted a strict gluten free diet, but I was still sick. When I was finally hospitalized, I weighed 83 pounds as a 5’3″ freshman in college. The doctors had no idea why I wasn’t healing like a “normal” celiac – and my fellow classmates couldn’t relate to wanting to gain a pant size. I’ll never forget when, during my first week of college, I went to the caf with my hall mates. While they loaded up on pizza, I relied on my college’s meager “gluten free” section, which basically featured salad, veggies and lean proteins. As I looked enviously at the other girls’ plates, one gorgeous blonde stared back at mine, saying, “I wish I had celiac disease so I could be skinny like you.” At the time, I was so shocked I didn’t say anything. I probably just laughed awkwardly, stabbed at one of the olives in my salad and pretended it was the girl’s face instead. The longer I’ve been diagnosed, though, the more I’ve realized that the Pizza Incident (as I like to call it) isn’t unusual. Although only 1% of Americans have celiac disease, reportedly 1 in 5 Americans are eating gluten free. One of the most common motivations? Weight loss. So, it’s not unusual for the college janitor to watch me make my “special” food and ask, “You so skinny. Is it…diet? Or, gene?” Or for a family friend to offhandedly comment, “Well, at least you’re not obese” while I’m watching the rest of our dinner party devour the restaurant’s free bread basket. The saying, “Don’t judge a book by its cover” probably rose to popularity because people tend to do just that: judge by appearance. And, by appearance only, it’s easy for people to assume I’m eating gluten free for weight loss…and not just to survive. Sometimes You Have To “Fake It” As A Celiac. I’ll be honest, though. Sometimes, it’s not just others assuming that my disease is a fake fad. Sometimes, I have to misrepresent myself in restaurants just to make sure I can eat without being sick for days later. Shelley Case, who also has celiac disease, can relate to the struggles of eating out safely, saying, “People working in restaurants often do not understand the seriousness of this autoimmune disorder.” So, when I walk into Chipotle, I don’t hold up the line any longer than I have to by giving the entire spiel on what celiac is and what gluten will do to me. Instead, I simply say, “I have a gluten allergy” and watch as workers wash their hands, change gloves and fix me a safe burrito bowl. Is it sad that celiacs – or gluten intolerants – often have to misrepresent themselves as a safety mechanism? Completely. But that isn’t the only part of restaurants’ gluten free protocols that need to change. As Case explains: “When you ask for the gluten-free menu, servers may indicate they have ‘gluten aware,’ ‘gluten friendly,’ or ‘no added gluten’ options instead. This makes it difficult for people with celiac disease to know whether their meal will be safe based on these menu terms.” Not only that, but “gluten free” doesn’t mean “celiac safe.” I’ve read accounts by restaurant staff that have made my stomach curl…mostly because my server might be just as (dangerously) clueless. One waitress shares how, one day, a chef accidentally placed garlic bread on a plate with a gluten free order. She picked it up, removed the garlic bread, and gave it to the customer. “What happened to that poor person??” she later asked herself. “This never would have happened with shellfish or nuts in the case of an allergy.” Although celiac can also be fatal, I’ve always been grateful I don’t have an allergy. If I do eat a crumb of gluten, I’ll suffer for it – but it won’t kill me upon contact. In some ways, though, I’m jealous. With celiac, I have to constantly prove that I “really” need a gluten free diet. I don’t see people asking the same questions to those with peanut or egg allergies. Fad Dieters Don’t Know What A Gluten Free Life Looks Like I wouldn’t dare say that I hate the gluten free fad. As Shelley Case points out, the good news is that, nowadays, “there’s a greater awareness about celiac disease and the gluten-free diet among health professionals and the general public.” There are even more gluten free products available that, crazily enough, don’t taste like cardboard. In fact, now it seems like every retailer is trying to get a toe into the “gluten free” market, whether by labeling their naturally gluten free water or changing their formula, like Cheerios. While the gluten free fad has received a lot of media attention, Case is right when she says that one of the biggest concerns for those with celiac disease right now is not “being taken seriously because of those jumping on the gluten free band-wagon. There is a huge difference between those who must follow a gluten-free diet out of medical necessity verses those adopting the diet as a lifestyle choice!”” As a celiac, I don’t just eat gluten free – I live it. That means that I don’t just go to a cafe, order a salad and eat around the croutons. Living with celiac disease involves:

Getting used to bringing your own “safe” food to every party, outing or workday.

Learning how to politely tell dates that they must brush their teeth before kissing me goodnight. (My first boyfriend and I quickly learned that kissing after he ate gluten killed my intestines and the mood!)

Paying 242% more for gluten-free products than regular, wheat-filled products.

Getting “glutened” (or accidentally digesting wheat or wheat-contaminated food) despite all my precautions. Symptoms include extreme fatigue, stomach problems, rashes, extreme abdominal cramps, vomiting, headaches and everything in between. My symptoms usually last for a week.

Learning how to balance going to school, working and cooking all my own meals after my college cafeteria couldn’t provide celiac-safe meals.

I have hope that, one day, living with celiac disease will be easier. Clinical trials are testing a pill that would decrease intestinal damage caused by cross contamination. Researchers are also investigating alternative treatments ranging from enzyme therapies to preventing celiacs’ inflammatory response to gluten to a vaccine, says Shelley Case. The first step to improving celiacs’ lives, however, is a cultural one. Everyone needs to realize that eating gluten free isn’t just a diet; for celiacs, it’s a life-saving form of medicine. So the next time you see someone ordering a gluten free meal, don’t assume that they’re a fad dieter. Celiac disease is real – and so are its effects on a person’s health. And celiac disease needs to start receiving the recognition that every disease deserves. *Although I wrote this post, it first appeared at Entity Magazine. Check out my other Entity articles here!*

via Blogger http://ift.tt/2jZnpnz

[vivianrhopper85]

Pinky’s Ca Phe

 It's like stepping onto the set of Miss Saigon, a walk back in time to an American G.I. bar in Vietnam during the war. I can't say I have any personal experience with the experience in 1970 Vietnam but Pinky's Ca Phe, hidden in a small house in Little Italy is certainly what I would expect if someone asked me to describe one.

Something between a speakeasy and a diner, all with a vintage twist, Leemo Han has created a truly unique dining venue in what is sometimes considered a saturated restaurant scene, especially if you are tired of the same old phở shops and bánh mì joints that are ubiquitous across the city now.

Like many of the restaurants that take unique, themed risks in Toronto, Pinky's is not the first attempt of owner Han as he has plenty of experience with snack bars. He currently also operates Japanese-style izakaya Hanmoto and Korean tapas-like OddSeoul, both of which—like Pinky's—cater to the cocktail and late-night snacking crowd. At Pinky's, there is a definite Vietnamese slant to the menu but don't be surprised to see a little Thai influence as well as the dishes are the chef's own modern takes on diner fare from 70s Vietnam. So, if you'd like to be transported back in time, this hipster snack bar can check all the boxes for vintage vibe, cocktails, small plates, good music, and a look at Vietnam as perhaps you've never experienced, it's worth a trip to Little Italy.

Atmosphere & Decor

One word? Shiny! Complimented by old hardwood floors, bare brick walls, and vintage snackbar signs, everything is shiny and glowing with the sort of fluorescent lightning that is more common in old Hong Kong gangster movies and dive bars rather than the upscale eateries of Toronto. The entire area is covered in tinsel that reflects what little brightness is given off by the coloured lights, and is further adorned with old American and Vietnamese flags, as well as prints of old Saigon. Like many of these throwback speakeasies and diners, it's reminiscent of an era that is only familiar to some of us through movies or stories.

The music is a blend of popular oldies from the 60s, 70s, and 80s which are familiar enough to sing a few bars but not so much that the bar is going to launch into a Broadway chorus a la Miss Saigon. It fits the feel of the venue and the only thing this place would require to truly be an authentic replication of those scenes in film is a thick haze of cigarette smoke—which is thankfully absent here. Lighting is quite low with a golden glow of yellow. Out front is much better lit section and a patio outside is open in summer months.

Menu Range

As Pinky's is essentially a snackbar, the menu is limited to 13 choices of Vietnamese inspiration. However, if you're looking for the Vietnamese food you're familiar with elsewhere in the city, you may be in for a surprise. Absent from the menu are any of the take-out classics like spring rolls or eat-in big bowl soup favourites such as phở. Everything on the menu is a twist with a flair for something a little more upscale than the usual fare such as Han's take on butter beef or french dip. Sure, you'll see words like vermicelli, bánh mì, wings, and phở but each of these is taken up a level.

There's no clear definition between appetizers and entrees, mostly as it seems everything is generally the same size. At the top of the small menu is mango papaya salad with grilled squid for $15 and it's the only salad on the entire menu, followed by bánh xeo broccoli for $7 which is not actually the French-influenced crepe dish of the same name but rather a plate of battered broccoli. Then it's back to $16 for the ever-popular Tiger's Milk ceviche with tuna, scallop and surf clams. The latter half of the page consists of sticky wings or eggplant claypot for $10 each, and marrow beef for $16. It's worth noting that the marrow beef offering is a version of butter beef and quite possibly the most Instagrammed dish on the menu. Clearly, Toronto still isn't over the marrow-served-on-the-bone craze. And it's not for naught as it is indeed a good-looking plate of food.

If you're looking for something a little more pedestrian or familiar, the second page of the menu might be more appealing. Lemongrass chicken bánh mì could be the perfect choice, especially for the low $8 price tag or the So Fly! Rice which is fried rice with the added bonus of deep-fried soft-shell crab for $17. At $15, mushroom vermicelli is one of three vegetarian offerings on the menu and is exactly what the name implies. The take on french dip here is called phở beef dip for a very reasonable $10, but you won't find any rice noodles in this dish.

Down near the bottom of the menu are the charred chicken legs, beef curry claypot, and the "lucky" strip for $18, $16, and $25 respectively. Chicken legs are grilled over charcoal and the striploin is smoked or seared with phở butter and served alongside Viet chimichurri.

Following up is a small dessert offering of two dishes: the Vietnamese tres leches and purple yam smash at a very modest $8 and $10 but continue with the cohesive theme of the restaurant.

As this is authentically South-East Asian cuisine, it's very important to understand that most if not all the dishes likely include ingredients that many Western eaters may be allergic to such as shrimp (paste), fish sauce, shellfish, and nuts, especially peanuts. The servers will generally ask about allergies when ordering and it's important to check with the server if you have one of these common allergies. They are accommodating.

Appetizers

As previously mentioned, this snackbar doesn't divide itself into traditional apps and mains but instead has everything together with moderately-sized portions and mid-range prices across the board. After all, this place is about casual bites and tasty strong drinks, not complicated sit-down fine dining.

It was hard to make a decision about how best to start out the meal but being a huge fan of Thai green papaya salad and grilled squid, it seemed impossible to pass up the dish at the top of the menu that combined both of these things. It came fairly quickly in a looming tower of greens and reds on top of mango, papaya, and bean sprouts with a surprising amount of charred squid. Unless you order a specifically squid dish such as calamari, it's not all that common to be given so much at once. What a pleasant surprise! The best part of the squid was not only that it was cooked absolutely perfectly with a thick char on it (exactly the way I like it), but that it included both body and tentacles. It was crispy on the ends and a good bite without being too chewy. It actually reminded me more of various octopus dishes I've had in Toronto rather than squid in how it was cooked. Excellent.

The fruits and vegetables were all grated and mixed well, with various herbs like cilantro and Thai basil seemingly used more as a garnish than an ingredient. The heat wasn't particularly strong but came on eventually. This contributed partly to my opinion on the salad. As I'm quite familiar with the Thai version, I wondered if maybe I was too blinkered by what I'm used to a papaya salad tasting like instead of this new Vietnamese-style papaya salad. I miss the sharp and strong contrast of cilantro and Thai basil with the hot red chillis, and there seemed to being something more overpowering, possibly the ginger? Vietnamese mint was missing, lime juice was also lacking and the peanuts included where candied beer nuts, which I found a bit strange but not unappetizing. Nước chấm sauce was there but I could have had more and the delicious salty brine of fish sauce seemed to be tampered down for some reason. There were quite a few scallions mixed in but again, I'm not sure where I was losing their flavour but something else seemed to be overpowering most of the dish. It was not by any means a bad papaya salad but it was not exactly what I was expecting, and that is probably a good thing.

Entrees

For the "entree", I wondered about going the trendy way of the marrow beef, the tempting crab and fried rice, or something more unfamiliar. There are enough opinions of the marrow beef on every review of Pinky's and I wasn't sure if an entire bowl of fried rice to myself was exactly what I wanted despite my never-ending love of crab so I opted for what I didn't realize was basically a roast beef sandwich with broth dip. That may be my mistake for not thinking carefully enough since the words "dip" and "phở" were enough to catch my attention! Although, in my defense, there is no mention of bread on the menu.

It was a small pot of dark phở broth and cilantro with a sandwich based on french dip, which itself is an American invention. The bread here was not the fluffy and soft Vietnamese roll with a hard crust that is present at bánh mì shops but instead stays very close to traditional American french dip which uses a much harder baguette-style bread. I tasted no asiago cheese, nor much hoisin sauce but the trendy sriracha sauce that is omnipresent in all Asian restaurants in North America was definitely here as well. The broth itself was hot and quite delicious and paired exceptionally well with the beef. It managed to soften the slightly difficult hard bread. With the addition of lime juice, it really helped the broth's flavour to pop.

The contents of the sandwich were tasty and as I'm used to ordering rare beef for my phở, this tasted mostly like well-cooked phở beef, just on bread instead of with rice noodles in soup. On the whole, it was just a roast beef sandwich. That may sound dismissive but there is something to be said about a well-made, tasty comfort-type food. I can imagine an American soldier in a bar in Saigon (before it became Ho Chi Minh City) soaking up the familiar food and being incredibly grateful for it. So, for a restaurant that mimics such a place, it makes sense to include some dishes like this which hark back to meals its patrons would have indulged in as well.

Combined with the good prices, it has to be said that the plates are the perfect size for one person and anyone wanting a quick bite would not go amiss here. In fact, As I was sitting at the bar enjoying my meal, someone came in, ordered the ceviche and a pint, and was out again before I'd even started dessert so it is a place to stop in briefly and have a snack as well. Next to them were two friends who shared the marrow beef, beef curry claypot, and fried rice and they couldn't stop raving about what a good choice the curry pot was. So, whatever you choose off the menu, it seems to be a hit.

Dessert

There are only two options on the menu for those with a sweet tooth but both are well-priced. Tres leche cakes have never been a particular favourite of mine but perhaps the ones here are excellent. I was told by the bartender that the yam smash is the better of the desserts and I can't say I question that considering how tasty it was! Not only that, but it was massive. Three huge scoops of coconut milk ice-cream on top of a mashed purple yam with beer nuts, toasted coconut, and fresh lime. The ice-cream was obviously homemade and that is a good thing and the flavours were smooth and complimentary, especially with the squeezed lime on top. When taken with the tasted coconut and beer nuts, the crunch with the delicate ice-cream and grilled yam all brought out the best parts of each ingredient. By the time I was done with the salad and sandwich, it was impossible to finish all 3 scoops by myself but the yam went down really well. This is a dessert best shared between people if everyone has already had a meal but it wouldn't be a bad idea to just order this dessert for a snack if you're after something sweet.

Drink Options

The cocktail list here is where to look for a good drink to accompany your snack. It's small and each drink caters to a different taste but all of them maintain the feel of a Vietnamese dive bar taken up a notch. Whether it's lemon or lime, there will be a sour punch to each cocktail that harks back to subtropical Asian locales. All except the Pink Lady are at a reasonable $13 with the former being just one little loonie more. The Pink Lady with the housemade raspberry syrup seemed to be a particular favourite of patrons at the bar with one commenting that it is the best cocktail she'd had in quite some time. The Mango Popper includes a jalapeno-infused vodka which is done in-house as well.

I chose to try the Saigon Rock as a fan of gin, passionfruit, and lime. I had no idea what orgeat was, but that's all the more exciting in a cocktail. I know now that it's a sweet, almond-based syrup with orange or rosewater and also that I'm not much of a fan, as it turns out. The cocktail itself was nicely balanced and used fresh lime juice and if perhaps the orgeat had been absent, I would have enjoyed it more. I felt there was just a hint of that store-bought lime cordial in the drink even though I knew from watching the bartender that they used their own squeezed lime and lemon juices so it was just niggling on my tongue. It seems like it was the orgeat syrup causing that. Otherwise, it was a refreshing drink and if you enjoy almonds or amaretto (or Mai Tais which also use it) you'd likely enjoy the cocktail more than I did.

As it's based around expat Saigon bars, Pinky's has a full cocktail selection and a very good, enthusiastic bartender so beyond their signature offerings, they can probably whip up whatever you have on your mind. Bar rail drinks are an easy $7 a pop.

The other unique offering on the drinks menu are the $14 Foco Loco cocktails which you may recognise from Pinky's Instagram as being the juice cans on top of ice. In fact, they are either rum or vodka on the rocks with juice poured over top and served with the tin. It comes in 5 flavours: mango, coconut, passionfruit, guava, and lychee.

There's also the Hua-Hua Iced Tea which is a similar alcohol mix as a Long Island Iced Tea but with a Vietnamese tea blend instead of Coca Cola. It's made for two or four people.

Of course, a bar isn't complete without beer and Pinky's has 3 brews on tap including Sapporo (Japan), Laguintas IPA (USA) and 8 Man EPA (Canada) all for $8 a pint. They also a have small selection of beer by the can for $6-7, and tall boys for $7. Three Ontario ciders, two from Revel and one from West Avenue, round out the list, ranging from #13 to $24. There are also a few wines on offer by the 5oz glass or bottle: two whites and two reds, as well as a sparkling cava. Bottles are either $50 or $55, and glasses are only $11 or $12 a glass.

Service

Even showing up at around 6:30 PM, the restaurant was half-full and as a single, it's bar seating only. I quickly found a free spot and the bartender was prompt with water and asking if I had any questions about the drinks. Of course, I ordered after a quick glance over the cocktail list and from that point on, I still had no complaints about attentiveness despite she was often running hostess, bar, and taking guests orders all at once. As the place quickly filled up, even on an icky spring evening, servers and bar were on point. Food came quickly enough for the demand of the place and I was never left with an empty water glass or looking at my watch. All the food arrived hot and ready to eat, except the dessert obviously which must have just been dished up as the ice-cream hadn't even had the chance to begin melting yet.

The bartender was friendly, conversational, and skilful and overall, everyone seemed to be in good moods and happy to be there.

Feeling Afterwards

As I wandered out through the old house, I felt incredibly full. Had I forced down the entire dessert perhaps I would have felt a bit ill but as it stood all the flavours still remained pleasantly on my tongue with no hint of disappointment. The place was totally packed and stepping onto the darkened Toronto street was not jarring since, despite its small size, the restaurant itself never felt stuffy or overfull even with every seat filled.

Walking down the pathway, I met a young man who looked to be a backpacker who asked if it was a restaurant and I told him it was. He said, "I never would have found this!" and proceeded to go straight in. And that's how Pinky's works: it's word of mouth mainly as there is no signage and looks more like someone's old house is having a warm house party in the front room. So, if you're ever wandering down Clinton or across College, make sure to take a peek around the corner and keep your eyes peeled for a white house which otherwise is indistinguishable from its neighbours apart from the patio out front. This is definitely a place to come for a filling dinner, for a quick snack, for dessert, or even just for a flavoursome drink. Be prepared to be surrounded by vintage vibes, oldies, and crowds of young people who know a good deal when they see one.

VL00KV

from News And Tip About Real Estate https://jamiesarner.com/toronto-restaurant-reviews/pinkys-ca-phe/