Publisher's Note

  • Publisher’s Note

    It’s been 23 years since I’ve moved to Canada from the Philippines.  I remember that the first thing I looked for was a Filipino community paper so I can read some news about the community being new in Calgary.  I never found any Filipino community paper back in 1996. From them on I told myself that [...]

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Page added on August 19, 2011

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In the spirit of the recent  annual 10 -day celebration of the Calgary Stampede, our main for this issue is going to be all about foods  which are enjoyed in Fairs and Festivals. Generally  Fairs and Festivals Foods are anything and everything  with a basic cooking method: mostly deep fried or  loaded with sugar. These foods aren’t exactly healthy, but we must  admit that they are hard to resist at a fair. I should mention , though, the trend is now rapidly changing  towards healthier choices.

Another trend that fairgoers like my husband and I traditionally follow are  unique foods than can only be eaten once a year. Therefore,  this month we chose  10 Fair foods: 5 being eclectic ( foreign foods, food on a stick or local food) and   5  that are all -time favourites.  Here’s to our Top 10 must eat at the  Stampede grounds:

1. Bannock Bread/ Fry Bread-  a type of scone traditionally cooked or prepared  on an open fire bin native American (Indian) Cuisines. Generally made of flour mixed with root crops, tree sap, a leavening agent and water, combined, kneaded  then fried in a pan or baked in an oven or the classic way over an open fire. It was believed to have been created by Navajo tribes in the mid 1800s.
Savoury Crepes-  This is a french term for a very thin  pancake, usually made of  wheat flour.  Crepes are traditionally served with sweet fillings and toppings, however,  the versatility of this food made savoury fillings equally appetizing to everyone’s palate such as meat, cheese and  vegetables.
Colossal Onion- Also known as blooming onion or onion mum. It is a dish that consists of  one large white onion  cut to resemble a flower, breaded  and deep fried. It is a good appetizer  served with dipping sauce.
Elephant Ears- Also knows as funnel cake. This is a popular north american food in fairs and festivals.  It is made by preparing a simple cake batter  mix . It takes the elephant ear shape by using a funnel spout and pouring batter in hot oil in a circular motion  using an overlapping pattern. It is then fried until golden  brown and is usually served with powdered sugar,  jam or fruits  and syrups.
Turkey Drumstick-  This is a roasted giant turkey  leg dipped in barbeque sauce. The thrill  or should i say challenge of this food is  holding  a piece of meat as big as your fist and trying to eat  it like a lollipop.
Corn Dog and  Footlong Hotdogs- A corn dog Is a deep fried hotdog wiener on a stick  coated with a very thick layer of cornmeal batter. This snack is great with  catsup and mustard. A footlong hotdog is a basic hotdog sandwich with stuffing and dressing , the only  difference is it is 3x (12 inches) the size of a regular hotdog.
Candied Apple-  It used to be a popular Halloween or autumn treat.  It’s whole apple covered with a candy coating  and served on a stick.   There are variations with toppings like: nuts, sugar sprinkle, caramel   and chocolate.
Mini Donuts-  This is a much smaller version of the regular doughnut. They are mostly coated with  sugar, from a flour dough batter  and shaped in mini rings and  dropped by mini donut funnels in hot cooking oil.
Potato Stix- This snack is obtained from one large potato sliced  in a thin spiral shape.  The potato is then skewered and deep fried. Once cooked, you can either put salt and pepper or drizzle it with catchup.
Deep Fried Oreo- This recipe uses the  same concept as all fair foods, Oreos dipped in pancake batter and deep fried.  It tastes better than it sounds… us!

I hope  these  food descriptions will make  your  next gastronomic  adventure at the Calgary Stampede very filling!

THE MAIN INGREDIENT segment aims to inform, educate, share skills and knowledge. It also hopes to satisfy most of our TASTEBUDS (the five elements of taste perception: salty, sour, bitter, sweet, and umami or savoury). Email your request INGREDIENT(s) be  featured for its uses, nutrient contents and/or cooking tips, and comments/suggestions. ***The author has had 13 years of experience in the field of Food and Nutrition, Research, Community/Public Health and Food Services combined. Earned the Degree in Nutrition & Dietetics (Philippines.) and Food and Nutrition Technology Program (Canada).  Information presented in this segment is  based on  nutritional books, online  searches and personal knowledge of the author.  Furthermore, all recipes featured in this segment are personally developed and/or original creations of the author, and are intended solely for personal use of the end users. This article and contents are copyrights and patent pending and therefore, no portion/ parts or whole  can be re-produced for any other use other than stated above without the author’s expressed permission. Mbpd


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