To visit the Canadian
National Exhibition, it means to be prepared for new experiences, where new tastes
and foods are part of the program.
As an Example, in
earlier visits, I had the opportunity to taste the excellent products of
Carmichael meats, including his exotic pepperettes and summer sausages (I had
the opportunity to taste Kangaroo meat). There were other interesting products
as well, but start mentioning would be too long.
In this visit, I
started my adventure with Bug Bistro, in the food building. They specialize in
insects, like crickets. In http://entomofarms.com/
there is more explanation about this culinary art using insects. I had the opportunity
to eat “Tacos Grillos”, a delicious Tacos flavored with crickets and worms.
The use of a spicy
sauce may hide a little bit its flavour, but I enjoyed the overall taste of
tacos. They also sell some small packets of crickets that we can later use in
our kitchens in other culinary creations. You can ask me later how it was.
Then I visited Farm
to Fryer. I had the opportunity to taste Fried frog legs & cod tongue. Frog
legs belong already to the list of typical dishes from cultures, that are not
that far from ours, where we can include the South of the US and France. Eating
them is almost like eating Chicken wings. Pan fried Cod tongues is common in
Newfoundland kitchen. They both come with tartar sauce.
