Category Archives: Food

I Want To Go To There: The Luminato6 Edition

Luminato, Toronto’s big, arty theatre/ music/ magic/ visual arts/ dance/ literary/ food/ everything festival announced the full lineup for this year’s event (a.k.a. Luminato6) yesterday at the Sony Centre.

Here at Risky Fuel, we love at least half of the things that Luminato, 6 or otherwise, celebrates, so I went down to check out what they have to offer this year.

The main highlights for our fellow indigent music lovers are obvious, as this year’s free concert series at David Pecaut Square (which will be fitted with dancing windsocks for the entirety of the festival) will include shows by K’naan (Friday, June 8), Rufus Wainwright (Saturday, June 10) and a matinee event with Dan Mangan and Kathleen Edwards (Saturday, June 16), but there were a number of events that I found just as, if not more, intriguing.

Here are, at random, five that got me disproportionately excited:

Love Over and Over: The Songs of Kate McGarrigle

June 15, Massey Hall

Kate McGarrigle was awesome for giving us her children, Rufus and Martha Wainwright, but she was also quite brilliant in her own right. The McGarrigle sisters wrote some absolutely lovely music and they sung even more beautifully, with a pitch-perfect and intuitive gift for harmony that no one (save for maybe the twins of Tasseomancy) has been able to match since.

This year at Luminato, family, friends and fans will be paying tribute to the late folk icon with a star-studded performance of her music. Anna McGarrigle, Rufus, Martha, Bruce Cockburn, Mary Margaret O’Hara, Emmylou Harris, Jane Sibbery, and members of Broken Social Scene and Stars, are scheduled to appear, so this concert is basically a music geek’s wet dream, and the closest we’ll get to a live version of the incredible McGarrigle Hour album now that we’ve lost Kate.

Irvine Welsh

June 12, TIFF Bell Lightbox

The Scottish author who made me feel like the biggest bad ass when I was a hopelessly bookish teenager is releasing a prequel to Trainspotting called Skagboys and he’s coming to Toronto to talk about it. This fills me with all sorts of twisted nostalgia, because I miss Sick Boy, Begbie and Renton. And my own youth.

Deltron 3030

June 11, David Pecaut Square

I made this graphic to represent my love for Lovage.

Deltron 3030, better known in the Risky Fuel household as “A Significant Part of Lovage,” will be playing with Montreal’s Nomadic Massive. This is exciting for me, because it means the chance to see Nathaniel Merriweather himself, Dan the Automator, along with Kid Koala. And then I’ll try my hardest to pretend that Mike Patton and Jennifer Charles are there, because this is the closest I will ever, ever get to my beloved Lovage again.

Toronto Carretilla Initiative

June 8-17, The Distillery District and various places through the city

According to the press release, “For Austrian-born artist Rainer Prohaska, preparing and consuming food is a fine art. The Toronto Carretilla Initiative sets to boldly immerse audiences in the process of cooking across the city. The project marks the  first time that Luminato’s Food Program will include an experience that marries elements of visual arts with culinary craft.”

Basically,this dude is going to set up arty installations in which people can prepare food and then eat it. Then he closes up the show and moves on to the next location. It sounds both weird and delicious, which are two things that truly speak to me. Locations will be announced on the Luminato website as the event progresses in case you want to stalk the food-making sculptures with me.

Stewart Goodyear: The Beethoven Marathon

June 9, TELUS Centre for Performance and Learning, Koerner Hall

Concert 1, 10:00 a.m. 1:45 p.m., 3 hours and 45 minutes with intermission

Concert 2, 3:006:30 p.m., 3 hours and 30 minutes with intermission

Concert 3, 8:3011:30 p.m., 3 hours with intermission

This crazy bastard is going to play Beethoven for over 10 hours!

I’m excited about pianist Stewart Goodyear’s attempt to play all 32 of Beethoven’s sonatas in the course of one day (it’ll take over 10 hours in total) for three reasons:

1. It’s a genuinely interesting undertaking.

2. It sounds like something the latest BBC incarnation of Sherlock would do when he’s bored and then Watson would act completely annoyed by the project, but he’d still smile and lick his lips and begrudgingly tolerate the whole experiment, because he loves his nutjob flatmate.

3. As a fitness geek, I’m really curious to know what, if any, training he’s doing for this event. Almost 11 hours of physical activity, even with intermissions, is extremely demanding. How is he building the endurance to handle this? What is he going to eat/drink to refuel himself during those breaks? Is it even possible to remain alert and proficient enough to play piano well after that long, no matter how good and how well prepared you are?

Luminato runs from June 8 – June 17 this year. Go visit their website (launching soon) for more details.

Leave a comment

Filed under Art, Books, Concerts, Culture, Dance, Films, Food, Music, Uncategorized

Ice Cold Cash Food Trivia Show Set To Debut

Ice Cold Cash

Ice Cold Cash

A number of months ago Aaron had the opportunity to work on the Food Network trivia show Ice Cold Cash.

His job was to research and write “difficult” questions for competitors on the show. Needless to say he ended up learning far more about fermented shark meat than any person rightfully should.

Now, finally, Ice Cold Cash is set to make its official debut.

The first episode, “Brotherly Love,” is set to debut on Friday. Here’s its upcoming airing schedule:

  • Friday, February 10, 2012 4:30 p.m. EST
  • Friday, February 10, 2012 9:30 p.m. EST
  • Saturday, February 11, 2012 12:30 a.m. EST
  • Sunday, February 12, 2012 4:30 p.m. EST

Please check it out. To find out more about the show go here.

 

4 Comments

Filed under Food, Shameless Promotion, Television

Making 30 Rock Cheesy Blasters (Thanks Meat Cat)

Behold, the Cheesy Blaster

Behold, the Cheesy Blaster

UPDATE 6/30/13: Our second attempt at making Cheesy Blasters went much better than this one. To read about doing it right go HERE.

If your household is anything like the Risky Fuel household, it means you watch a minimum four episodes a day of the show 30 Rock.

It also means you’re familiar with the mythical food stuff “Cheesy Blasters.”

Y’know, the one with the song:

You take a hot dog
Stuff it with some jack cheese
Fold it in a pizza
You’ve got Cheesy Blasters

… and all the kids say, “Thanks Meat Cat!”

Sing it, Liz Lemon!

This sounds like our kinda food. So we tried making Cheesy Blasters. Here’s how it went:

First we bought the ingredients.

Weenies and Cheese

Weenies and Cheese

The innards would be Selection Monterey Jack Cheese ($5.69) and Olymel 100% Beef Weiners ($3.99).

Next, the pizzas.

The pizzas

The pizzas

We debated about buying those pre-made pizza crusts, or something delivery, but that all sounded like pain in the ass. So box food revolution was the way we went with a Selection Cheesy Pizza 2-pack ($1.69) for Sarah (she likes her pizza simple) and a McCain Deep ‘N’ Delicious Deluxe Mini Pizza 4-pack ($3.99) for me.

Then we began. First we grated the cheese (out of focus iPhone shot not shown), then we boiled the hot dogs.

Boiling weenies

Boiling weenies

It was at this point that we discovered our first major problem. I had kept the pizzas in the freezer beforehand and they had frozen. Which, duh, made them impossible to fold over the hot dogs. This necessitated a game of microwave defrost consistency checking. Basically, zapping the pizzas for 20 seconds, poking them, then zapping again until they seemed warm and pliable. If you want to save yourself some irritation, make sure your pizzas are room temperature and pliable.

Defrosted pizzas

Defrosted pizzas

Somewhere around this point I started preheating the oven at 425, finished boiling the hot dogs, then split them down them middle and threw them on the pizzas.

Deluxe Pizza Cheesy Blasters pre-baking

Deluxe Pizza Cheesy Blasters pre-baking

Cheese Pizza Cheesy Blasters pre-baking

Cheese Pizza Cheesy Blasters pre-baking

Oh, hai. Still with us? You’ve got the resolve of a Kenneth Parcell knitting a woolen bikini for his grandmother.

After this I sprinkled gobs of shredded jack cheese down the middle of each Blaster and attempted to fold them over (no photos because this was dirty work and I didn’t want to slime up my phone, I’m precious that way). And here is where we encountered the main engineering problem with creating proper Cheesy Blasters — the pizza’s ability (or lack of) to properly fold over around the weenie in a soft taco style.

The Selection Cheese Pizzas were fine. Being thinner, cheaper off-brand foodstuffs, their lighter nature worked well to make them more pliable, effecting an almost proper foldover seal.

The McCain Deluxe Pizzas were a different story, though. Their thicker crusts and obstructive “stuff” — the veggie bits, pepperoni, etc — made for a far less mutable product. I ended up “cracking” one of the pizzas while trying to fold it over, which sucked. So consider yourself forewarned.

Then I threw them into the oven to bake for about 10 minutes. And voila.

Cheesy Blasters just out of the oven

Cheesy Blasters just out of the oven

They look kinda alright, right? Well, except for that one I structurally compromised in the folding. There’s one major warning here, though — excess cheese dribble. You can kind of see it in the photo, but when you take a pizza, throw a hot dog in the middle, throw MORE cheese on it, then bake it, the cheese gets a’ flowin. And then it gets a-burnin’ on the pizza tray. And then it gets the cook a-pissed because he has to viciously repeated jab a fork under the Blasters to get them to unstick from the tray, then spend 20 minutes a-scrappin’ the burnt cheese off the tray.

Befouled pizza tray

Befouled pizza tray

Here’s what they ended up looking like after I pried them off the tray along with the salvageable cheese slurry:

Deluxe Pizza Cheesy Blaster with bonus cheese slurry

Deluxe Pizza Cheesy Blaster with bonus cheese slurry

Cheese Pizza Cheesy Blaster

Cheese Pizza Cheesy Blaster

Notice, Sarah’s Cheese Pizza Cheesy Blasters fared poorly during the unsticking phase.

And then we ate…

So what does a Cheesy Blaster taste like? Exactly like a pizza with a hot dog in the middle.

There’s no trickery here. It is what it is. If you like hot dogs and microwaveable pizzas and lots of cheese, you’re set. My only quibble was with the pepperoni on the McCain Deluxe Pizzas. That stuff tastes like armpit and is not a complimentary palate sensation to a wiener.

We’re committed to making these again because we’re convinced we can make them better. Baking in a glass pan to prevent the burnt cheese scraping episode, more attention paid to the engineering of the “fold,” and some bam-ups in the spice and condiment side and we’re as good to go as Jenna Mulroney filming Jackie Jormp-Jomp.

2 Comments

Filed under Food, The Misadventures Of

The Pizza Cones Of The Mad Italian

the exact same ingredients that would make up a slice

The Pizza Cone of The Mad Italian

I’m a sucker for novelty foods like deep fried butter and Krispy Kreme Hamburgers and such. So when I found out that a place called The Mad Italian (1581 Bayview Avenue, Toronto) was selling something called the Zazzu (a zinged up name for pizza in a cone) it was an inevitable destination. And today was the day.

I ordered the Mediterranea ($5.49) which featured mozzarella and parmesan cheeses with black olives, mushrooms, red peppers and tomato sauce topped with goat cheese. It was exactly what I was hoping for in all the right ways.

At $5.49 the zazzu is more expensive than a boutique slice at a regular pizza joint, but the extra care is evident. For one, the actual cone is a marvel of food engineering. It’s not actually a cone so much as it’s cylindrified pizza dough with the ingredients poured into it like a cement casing. While that sounds simple enough, it’s probably a relatively exacting process to get right. And get it right they did.

Where the zazzu succeeds over a normal pizza slice is in the insides. The exact same ingredients that would make up a slice somehow combine more effectively in cone form. What you get is this thick slurry of cheese and sauce with little vegetable lumps that hold their form just well enough as to not be messy or dribbly.

That’s the best thing about the zazzu. Even the though the whole gimmick is about the “cone,” when you’re eating it the cone’s actually an afterthought. The gutty, tasty foodball that’s inside the cone is more in-focus than with a normal slice. It’s like if you ordered a pizza then took a fork and started raking it across the whole pie and shoveled whatever you drag-netted into your mouth. And that equals good times.

Thumbs up, pizza cones.

The Pizza Cone of The Mad Italian (halfway done)

The Pizza Cone of The Mad Italian (halfway done)

1 Comment

Filed under Food

Hard Rockin’ At The Hard Rock In Vegas

Hard Rock Hotel & Casino

Hard Rock Hotel & Casino

Awhile back Sarah went on an epic whirlwind trip to Las Vegas, Nevada, investigating the weird afternoon pool party nightclubs and the fancy eatin’ places and such.

She loved it and for weeks was all “Vegas! Vegas! Vegas!” non-stop. This, from a gal who doesn’t gamble.

Anyway, her first profile story for AOL Travel about the Hard Rock Hotel & Casino is now live. The place is exactly what you’d expect a high-gloss rock ‘n’ roll-themed Vegas hotel would be like. To read her review, click here.

Leave a comment

Filed under Culture, Food, Shameless Promotion, The Misadventures Of, Travel