We ended the evening with dessert: a very good tiramisu for her, and a great flourless chocolate cake (actually more pudding than cake which was capital A-okay with me) and crème fraiche sorbetto. Thank God for the shredded green onions that topped the dish. While the snapper itself was perfectly cooked, the broth was fairly insipid. I went heart-healthy or my main, choosing the snapper in livornese tomato broth with julienne vegetables. Still, despite the fact that her heart was set on pork chops, she did like the short ribs. We were both a little confused because she had told me she was going to order the jumbo pork chops and we both thought she HAD ordered the pork chops – although Fondy admitted that it was possible she may have pointed at the wrong menu item. For her main course, Fondy got the braised short ribs on polenta with natural jus. It was good, if not a tad overly salted, but, again, came up short in comparison to the melt-in-your-mouth versions I’ve sampled elsewhere. I started with the porcetta, roasted pork belly with balsamic brown butter sauce. She enjoyed it but I thought it paled in comparison to the more flavorful versions I’ve had elsewhere. Fondy started with the roasted butternut squash puree with roast garlic crostini. Il Nido’s Dine Out menu is extensive, offering a wide variety of appetizer and main course selections, almost twice as many as those offered on the regular menu’s of other restaurants. seating to a fairly empty house (somewhat surprising given all the talk of the heavily booked Dine Out participants). I was hoping my second visit would prove more memorable. In my seven years living in Vancouver, I’ve eaten there once – but can’t recall anything about the place or the meal I had. Tucked away behind a Starbucks (kitty-corner from another Starbucks) on Thurlow Street, is Il Nido, an assuming little restaurant that has persevered in the shadows of some of the city’s more high-profile Italian eateries. Like, for instance, the restaurant we visited last night: Il Nido. It’s a great opportunity to check out places that may not be on your radar. During the Dine Out event taking place over the next couple of weeks, some of the city’s top restaurants will offer special three-course menu’s designed to showcase their establishments while offering prospective diners a deal in the process. Last night, however, was a little more exciting in that it was our first night of Dine Out Vancouver.
Funeral services will be held on Sunday.”įrustrating fruit aside, it’s been an uneventful food day. But, yesterday, he happened upon the one thing he couldn’t swallow – a mango pit. I could just imagine the evening news – Anchor: “On the lighter side of things – In his career as a writer-producer, Joseph Mallozzi swallowed a lot of abuse. As I worked the enormous stone around in my mouth, I briefly wondered how many individual’s in Earth’s history had headed down this same slippery slope only to meet an atypical end. Finally, fed up, determined not to be beaten, I popped the whole pit in my mouth and started gnawing. Of course, it was nothing like cleaning a pear either because rather than come away in nice clean slices, the fibrous pulp remained stuck to the damn pit, giving up the odd strand or two that I had to physically tear off with my juice-stained hands so that the topping on my All-Bran resembled not so much breakfast fruit as it did spaghetti squash. Just use a sharp knife to slice the flesh away from the core. Ah, I realized, it’s like cleaning a pear.
Joseph joseph mango slicer skin#
When I attempted to twist one half free, the skin came right off while the flesh of the fruit clung stubbornly to the pit. Sadly, it was nothing like eating an avocado. Cut around the pit, twist one half free, stab, twist and extricate the pit, then scoop out the meat with a spoon. Ah, I thought, it’s like cleaning an avocado. How was I to know you’d require some arcane insider knowledge to perfect this truly incredible feat? And so this morning, oblivious to what awaited me, I cut into the mango and almost immediately hit pit. On the rare occasions when I’ve eaten mango in the past, it’s always been served cubed or sliced.
But this morning, I wanted fruit with my cereal and, as it turned out, the mango was my only choice (Yes, technically the tomato is a fruit as well but I was saving it for lunch). I’ve always preferred the simple rinse and eat straightforwardness of blueberries, strawberries, and raspberries, or the relative simplicity of the banana. Okay, admittedly I’m not what you’d call a Mango Man.
Is there some trick to eating a mango? Some secret strategy to separating the edible from the inedible parts? One that doesn’t culminate in my having to insert the entire pit in my mouth in an attempt to chew the flesh free?
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