Let's go to the Food Building!

Torontonians, you have two weekends left to get yourself to the Ex. The Canadian National Exhibition features scheming carnies, rides of dubious safety, entertainment that ranges from middling to deafening (Air Show anyone?) and a smorgasbord of culinary innovation. Yes, innovation. Ex vendors boldly deep-fry what no one has deep-fried before, and the results are heavenly. Along with gastronomic breakthroughs the CNE features typical carnival fare (for Toronto): neon sno-cones, many varieties of fried dough, fries, burgers, pizzas, shawarma, dim sum, sushi, pho, falafel and more, all under the magnificent roof of the food building.

I crave Tiny Tom's conveyor belt mini donuts year-round, and seek them out at any outdoor Toronto fest, whether Word on the Street or the Weed March. This year marks their 50th anniversary and I got a little festive. My favourites are icing sugar or cinnamon, $5/dozen, or 4 dozen for $15.

Dollar spaghetti doesn't really appeal to me, but it keeps coming back year after year.

It is after all the Canadian National Exhibition and poutine is heavily featured along with other so-called national dishes.

I don't know why I thought this would be a good idea but the take-out dim sum was truly atrocious (Chinatown is cheaper and infinitely better).

The Lemon Ladies.

I admit I am late to the game on this one. I've been hearing tell of the delights of deep-fried chocolate bars for years, but this was my first taste.

And it won't be my last. The crisp batter coating is an excellent balance for the melting chocolate-caramel confection.

It was the same stand's deep-fried butter that's been making headlines. This is not in the Food Building, but rather fairly deep into the midway, near the Canadian Armed Forces display. At first I was a bit reluctant to ask people if they knew where it was fearing judgment, but everyone was happy to point the way, noting that it seemed hugely popular.

Small balls of butter are frozen onto toothpicks, then dipped in the same batter coating as the Mars bars.

After frying they are topped off with a squirt of chocolate, caramel or strawberry sauce.

When ready, the butter has melted inside the donut-like coating and biting in frees the butter from this doughy cage. I don't think I could eat more than four as they are quite rich, but it really is delicious.

Good, unpretentious, possibly fatal treats await you at the Ex! Let's go!

Hot Docs, get your Hot Docs!

So in the chaos of finishing up papers, exams, starting a new job and moving out of dorms (where I have a real kitchen!), my blogging has fallen by the wayside. But that's all about to change! I seem to have misplaced my camera cord, but I assure you I have been cooking exciting things and will post all about them soon.

In the meantime, I will highlight some of the excellent gastrocentric documentaries on offer at Hot Docs through next Sunday in Toronto.

The Story of Furious Pete follows the title character through his struggle with anorexia and subsequent rise as a competitive eating champion. Check out his youtube channel for a preview. His eating is incredible, revolting, and heartwarming. Yes, heartwarming. It's a really sweet film, a lot of it shot in Toronto and I would definitely recommend it (it's gone rush though, so line up early).

Candyman: The David Klein Story traces the invention of the Jelly Belly, possibly my favourite candy (also Ronald Reagan's).

I cannot wait to see Kings of Pastry (screening with Seltzer Works, which is a neat short about the seltzer industry). 16 world class pastry chefs compete for France's prestigious Meilleur Ouvrier award.

Dish: Women, Waitressing, and the Art of Service tackles gender issues in the service industry, and because it sold out so quickly, a third screening has been added for Sunday the 9th.

These are only a handful of the great films playing over the next week and a half, and if you're in Toronto I urge you to check them out.