Thursday, 31 January 2013

The Waiting Room


In keeping (loosely) with the theme of my blog, I headed to the Health Sciences Centre Winnipeg, grabbed a well-worn plastic tray of cafeteria food, sat down in a blue plastic chair, and observed the surroundings. People in scrubs, on a lunch break, ate and discussed workplace politics. Various folks, visiting hospitalized friends and relatives, discussed the progress or decline of their conditions, plastic utensils in hand. Others were killing time, nervously waiting for loved one’s procedures, tests, or appointments to end, while eating buffet style plates of bland, pre-fab hospital fare. 

Having recently watched Peter Nicks’ documentary film The Waiting Room, I wanted to get a first hand look at another part of hospital life and ponder some of the issues Nicks’ film had stirred up in my mind. 

The most obvious distinction between the Canadian and American health care systems, is that health insurance in Canada is public. In Canada that makes health insurance a right, whereas in the U.S. under the private system, health insurance is a privilege. For all the inconsistencies and problems that there are with our system, this is something I try very hard not to take for granted. 

With the Patient Protection and Affordable Care Act (PPACA), signed in to law March 23, 2010, the American government aims to decrease the number of uninsured citizens by encouraging employers and citizens to get insurance by offering incentives like subsidies and tax credits.

The PPACA also requires insurance companies to cover all applicants, and at the same rates. 

In Canada, according to Health Canada www.hc-sc.gc.ca, the 13 provinces and territories have interlocking health insurance plans that share basic standards and common features which are framed by the Canada Health Act (CHA), our federal health insurance legislation. The CHA sets out conditions and criteria that have to be satisfied by the provincial and territorial insurance plans in order for them to be eligible to receive their full share of federal dollars.

Nicks’ film is a character-driven documentary. This style of storytelling gives the viewer a more personal interaction with the characters in the film. The absence of narration or fact revealing text, as well as Nicks’ deliberate use of close-ups, drawn out shallow depth-of-field shots and slow focus rack shots create an intimate portrayal of the characters. 

Voiceovers were used effectively, particularly when patients were describing their woes, a picture of worry, captured in close-up, on their faces. There was no use of drama producing sound effects or music, and these, I feel, would have detracted from the stark realism of the film.

The film did a great job of exploring the reality of life in the ER in a balanced and unbiased way. The range of emotions that are churning around in a place like the ER, nervousness, anger, frustration, hope, patience, and concern, to name a few, were vividly portrayed in a way that creates a strong connection to the characters.

I am sometimes frustrated by the complaints of friends and acquaintances who, I feel, take our system for granted. They ignore their symptoms, too lazy to take the appropriate measures when they feel an illness coming on, only to dash off to the ER when their symptoms get scary.  They whine about being ignored and made to wait “forever” and expect my sympathy. Nope, none there. 

Friday, 25 January 2013

Hot and Sour Soup

Logan Corner's Hot and Sour Soup

I love hot and sour soup.
In my experience there are three great bowls in Winnipeg, Sun Fortune (2077 Pembina Highway), Logan Corner (247 Logan Avenue) and Spicy Noodle House http://www.spicynoodlehouse.com.
 If you know of another great bowl, please let me know, as I certainly haven't tried them all. I have tried many, and I can tell you there is a sea of mediocrity out there.
Hot and sour soup has a reputation of being an avenue for using up older ingredients, and there is probably some truth there. In restaurants, that is often a function of soups.
Things I like to see in my bowl are chunks of tofu, barbecued pork, black tree fungus strips, shrimp, green onions, julienne carrots and bamboo shoots. A little sesame or chili oil on top are also good indicators of a tasty soup.
Sun Fortune has the option of adding plump and delectable shrimp dumplings, I highly recommend this option.
Logan Corner is open until 3am, a great place for a late night bowl.

Friday, 18 January 2013

Kabob Palace 595 Notre Dame Ave.

If there is one thing I love to find in a restaurant, it is mystery.
No, not the kind of mystery where I am dubious about the quality or cleanliness, but the kind of mystery where I can't readily identify the flavours and start asking, "What is that? It's so good, and I don't know why!"
Kabob Palace http://www.kabobpalace.ca/ did just that.

First, we had the zeytoon parvardeh, crisp green olives rolled in crushed walnuts and "mountain spices", then drizzled with a sweet and tart reduction that reminded me of pomegranates.
Next, kashke bademjan, a dish of crushed fried eggplant topped with fried onions, garlic, mint and whey. Smoky and smooth, it came with fresh pita.


For entrees, we shared a couple of their stews. Ghormeh Sabzi, a stew of fresh vegetables, red beans and lamb was minty with a citrus undertone, the dish sumptuous and satisfying.
The other stew, fesenjan, was comprised of chicken breast, pomegranate paste, walnuts and spices. Tart and a bit sweet, the dish was brimming with flavour. It was best served on rice, to mellow it a bit, but the flavours were amazing and filled with mystery.

We didn't get to the kabobs, but will be going back very soon to give them a shot. They look great and are huge.

One dish that really stood out was the zereshk, sweet and sour red berries and pistachios fried in butter and served as a topping for rice. These little dried berries brought the light and fluffy rice to life.

The pistachio cake was delicious and not too sweet. I highly recommend it especially if you want a dessert that is more savoury than sweet.

Kabob Palace is the place for delicious Persian fare, hands down.

Thursday, 10 January 2013

Saveur Magazine

Saveur is a magazine and website http://www.saveur.com devoted to cuisines from all over the globe. In magazine form there are feature articles that spotlight a location, some recipes from people in that location and a story about the journalists experiences there. The articles are well written and interesting and the recipes are always excellent.
One of the things that is great about Saveur is the fact that the recipes are often creations that, depending on the situation, involve a great deal of local or family history. While there are contributions from chefs and other food industry types, Saveur is generally dedicated to everyday regional cuisine.
There are often suggestions for simple spins on traditional dishes. I tried a number of these for our family Christmas meal with much success. Brussels sprouts with bacon batons, for example, the sprouts cooked until golden in rendered bacon fat, the batons set on top as garnish (a little parmesan cheese doesn't hurt). Cranberries, slow-cooked with brown sugar and jalapeno made a great topping for hot turkey sandwiches on Boxing day.
On the website you can search for recipes, all of their past recipes are available, as well as, links to other great recipes.
The photography is mouth-wateringly gorgeous and has certainly inspired me to try recipes from all over the globe.
Every year Saveur does an issue of their top 100 things. The list is random, including great ingredients, products, restaurants. . . the list goes on. It is a fun read and a great way to discover new ideas and products.
If you love to eat, Saveur will be your good friend!

Thursday, 6 December 2012

My Beloved Mortar and Pestle


When it comes to spice grinding, nothing works like a mortar and pestle.
The thing is, most of the ones I see commercially available are dinky little things that are useless for smashing anything of consequence.
If you are serious about cooking, you need a big one. The bigger the better. You can just grind so much more efficiently and you can still do small amounts of whatever you need.
Evidence of this is that the shops where you find the large, heavy and durable ones are the ethnic shops that cater to cultures who use the devices regularly, Asian and East Indian shops, African shops too.
I have tried to grind spices in little ones and find the experience terribly frustrating.
If you want one for decoration, that's fine, I guess, but it is a tool, an efficient and traditional tool that lets you connect with your ingredients in a meaningful way.
A little one might be nice if pharmacy is your hobby. . . but I'm pretty sure that's frowned upon.
I love my mortar and pestle and hope you can learn to love one too some day.

Wednesday, 28 November 2012

Sonya's

Do you miss the Wagon Wheel?
I do.
But thanks to Jared Falk, my pain has been eased. No not just eased, but in fact alleviated. Sonya's,(there is no apostrophe on the menu, but you know. . .) is a diner to be reckoned with. A genuine promise of food made from scratch greets you at the door. Hell yeah!
I had two bacon cheese burgers (just to see what I would get) for a remarkable $6, and a rich and delicious, homemade, cream of mushroom soup. My bill was $9.20. I am keeping this short because I am going back tomorrow to try more. I promise to add to this post. VALUE and TASTY!

Thanks Jared!
Lunch is on me pal! Just tell me when.

Saturday, 24 November 2012

The Silver Spoon


The Silver Spoon http://ca.phaidon.com/the-silver-spoon/ has been Italy's best selling cookbook for over fifty years. It is considered the bible of authentic Italian cooking. Logging in at a dizzying 1263 pages and containing over two thousand recipes, this one is a whopper.
The Silver Spoon is published by Phaidon http://ca.phaidon.com/agenda/, originally a publisher of books about the visual arts, they have branched out and now publish books in a number of styles.
In The Silver Spoon, recipes are divided into sections: sauces, marinades and flavoured butters; Antipasti, appetizers and pizza; first courses; eggs and frittata; vegetables; fish, crustaceans and shellfish; meat and variety meats; poultry; game; cheese; and desserts and baking. There is a final section  that includes menus designed by famous chefs.

In Italy, cooking and food are a rich tapestry that weave the country's cultural history with its traditions. The recipes here are sometimes simple and rustic, and other times sophisticated and complex. They blend ancient tradition with innovative new methods. They focus on the evolution of what Italian cuisine was and is becoming.
The Silver Spoon breaks down the incorrect conception that Italian food is all garlic and tomatoes. It also explores the vast regional differences in style. Italian food is based on fresh local ingredients, therefore the styles vary greatly from the north to the south. In the north, cattle and dairy farming make for a cuisine based on butter meat and cheese, whereas, in the south ingredients like olive oil, tomatoes, eggplant and fish are common staples.

If you want to try some recipes from The Silver Spoon, it is available at most libraries. If you are interested in owning an Italian cookbook that truly covers the whole spectrum, there is none better.