All posts filed under: ingredient

Brazilian avocado’s

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food / ingredient

Spring heralds the start of avocado season. Most avocados available in the store are Hass avocado’s. They’re okay, but they do seem boring after a while. Almost like always eating the same type of pasta. Now there are probably around 500 varieties of avocados out there. Now Hass are the only avocado grown year-round, and have a high oil content, and a creamy texture. The larger, greener avocado with the smooth skin, and could be […]

Ugly carrots

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cooking / ingredient

Go to a farmers market and you might find someone selling ugly mutated root vegetables of one form or another. Most common are carrots, and they are always cheaper than their straight and narrow brethren. But why? Why do stores only sell us standardized vegetables, and not the ones slightly deformed? Is it because they lack in usability? Harder to peel? Other than some difficulty peeling twisted carrots, they do taste the same. Apparently 2.9 trillion pounds of […]

Where to find passionfruit in Toronto?

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cooking / ingredient

One of the hardest ingredients to find in Toronto? Passionfruit. That small round purplish fruit filled with seeds essentially, but extremely tasty. Yes, you can buy “fresh” passionfruit in supermarkets, individually wrapped in cling-wrap, but at $1.99 for maybe a teaspoon of passionfruit, it is extremely expensive. Enter the alternative – find a Latin grocery store like Perola’s Supermarket in Kensington Market (they have every possible latin ingredient you could hope for). There they sell cans of passionfruit for […]