Happy New Year! Top 11 Dishes of 2011 – Calgary, AB


Top 11 Dishes of 2011
Calgary, AB

Hi Everyone. Just wanted to wish you all happy holidays and all the best in the upcoming year.

I know I’ve been absent for quite a while, but i thought i’d throw out a small thank you to anyone from Alberta still reading. It may seem like we are a Vancouver-centric blog, but we started with Albertan roots, and it’s a part of the blog that is still very important to me. To be honest, the evolution, or de-evolution of the blog  is more because the non-Vancouver based writers have been negligent in their duties. I wish I had more to offer than that, but I don’t.

With changes in my life, i’m not likely to be back in Alberta anytime soon. This snapshot in time reflects how i feel today – and while it may not stand the test of time, I hope it serves you well in the near future. Please consider this a small offering from me to you – for everything you bring to Foodosophy, and to recognize some of the quiet greatness that exists in the city of Calgary today.

Much Love,

Foodosopher

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Mexico Lindo – Edmonton, AB


Mexico Lindo
16604-109 Av NW
Tue-Wed,Sun 11am-6pm; Thu-Sat 11am-9pm

In the west end of Edmonton there’s a strip mall. Next to the Mayfield Inn, long ago, there was a Mexican restaurant out here before Mexican restaurants existed. It was my first experience with Mexican food that wasn’t fast food, and it was delicious. A whole different world of flavours. I loved eating there. Unfortunately, the owner, tired of Edmonton winters, retired, and went back to Mexico.

Years later, word came out that there was a new Mexican restaurant open in the same strip mall. I was hoping some of the magic had rubbed off on the new establisment: Mexico Lindo.

Clean and a bit spartan, there’s a bit of an odd feel about it. However, the service is friendly and warm. I’ll take service over atmosphere any day.

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Bairro Flame Grilled Chicken – Calgary, AB


Bairro Flame Grilled Chicken
B1-1919 31 St SW
Calgary, AB T3E 2M8
(403) 984-2604

For me, fried chicken is one of those things im always on the look out for. I love a gooooood fried chicken. Like Gus’s, or Fremont Diner. Even the recipe in Thomas Keller’s Adhoc at Home is pretty good. But i dont want to fry chicken at home – it’s a big pain. Oil, mess, time. I dont eat it enough to warrant cooking it at home. I just want a place i can go to get my fix. In Calgary, Bairro is that place.

One day last fall, I was driving down 17th ave SE and I see a sandwich board that says “Bairro – Flame Grilled Chicken”.  I like piri piri chicken, but im not a big fan of Nando’s. It’s been dry, and boring, and lacking in complexity and flavour. I figure they might do it better, so I give it a shot.

As i pull up, it has the look of a chain. Not the most auspicious of starts.

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Foodosophy – Reboot


So, i figure if you’re still checking our site out, we’ve managed to disappoint you with our lack of content for sometime. I’d apologize, but really, we’ve been pursuing things we love, so i guess there’s nothing to apologize for. But I would like to change this by posting a bit more often.

I’m sitting on photos and notes from about 400-500 restaurants around the world. I’ll probably never get to posting them all, but i will try and highlight some unknown, out of the way experiences, or some really great ones. My question for you, our loyal readers, is how you would like to see a large chunk of this content posted. Would you prefer briefer, by the numbers, straight up blurbs on many places, or would you prefer fewer posts, but in more depth, detail and discussion?

I’ll give you guys a week to let me know, and then i’ll do my best to work on some content that might interest you.

Thanks for sticking with us.

 

Foodosophy of the Evolution of Taste (Part 2): The Meaning of Authenticity


A lot of time spent in airports usually means one of two things for me. Either i get caught up on my music by tuning out the world and listening to my iPod, or I spend a lot of time thinking. Lately, it’s been the latter.

I’ve noticed lately some interesting trends in how taste continues to evolve – both personally, and culturally. In part one, I discussed the personal, as i shared my thoughts on some things that have been bothering me lately. Specifically, how information I had posted a few years ago has gotten stale, partly due because my tastes have continued to evolve and change. Trying to think of ways to manage this has left me with nothing but a headache, but discussions about this are ongoing and i feel hopeful that someone has an ideal solution!

Today, i want to discuss the idea of a cultural evolution of taste. What im referring to specifically is how a culture’s culinary traditions and tastes continue to change, and how that impacts how we look at food experiences, especially when it comes to the idea of “authenticity”.

Why do i care and what does this have to do with Foodosophy? Well, when sharing experiences, providing context is an important part of what you are describing. They are like signposts for the reader – identification of things that are important to them, and things that they don’t value. Adjectives all have some personal meaning to readers. So does the word authentic. I wonder though, should the word authentic never be used when discussing food?

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Foodosophy of Evolving Taste – Part 1


First off Happy New Year to everyone. Secondly a very big very thank you to Shokutsu et al. for keeping things moving in my protracted absence. I’d change the blog to be called shokutsuosophy, but it doesnt quite have the same ring. Hope you’re ok with that :)

Unfortunately, without a good internet connection, im not able to post anything with pictures, but i wanted to discuss a topic that’s been on my mind recently. It’s about the evolution of taste. What does it mean for people who blog, and how does it shape how we view food?

Let’s start with the definition of evolution: “a gradual process in which something changes into a different and usually more complex or better form”.

What im referring to is the natural propensity of taste to change over time. I feel this happens personally, as in to individuals, and it happens culturally as well. Today, i want to address the personal aspect.

Personally, i’ve noticed that my own tastes change and evolve quite often. The more repeated exposure i get to certain types of foods, and really, the more exposure to different tastes (in wine, coffee, food), the more what constitutes my “ideal taste” changes.

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Papalote – San Francisco, CA


Papalote Mexican Grill
3409 24th Street
San Francisco, CA
(415) 970-8815

In seeing Shokutsu’s review of venerable Mission Burrito institution Papalote, it got me thinking. It’s so interesting how two people with a similar philosophy and preferences can look at a similar place with a completely different view point when dining in isolation.  Especially when they come in with different expectations. From his perspective, it was a recommendation from a local guide. “Several good meals” had been had. A solid, yet unspectacular review.

On the other hand, in my never ending quest for great burrito’s, driven by my first experiences in Pasadena CA, I ran across super burrito fan website burritoeater several years ago, who consistently had the Mission location of Papalote rated in the top 3.  Of particular note was the consistently high scores for the Carne Asada and the Tofu. The carniverous side of me was intrigued that someone who was so diligent and structured in his passion for burritos could place tofu on the same pantheon as meat!! Truly shocking.

Just off the corner of Valencia and 24th, around the corner from my favorite San Francisco coffee house Ritual Coffee Roasters, Papalote can be difficult location to spot.
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