Cooking in Canada

I am not a bad cook. In fact I'd go so far as to say I'm a pretty good cook. However, for some reason, ever since I got to Canada it all seems to have gone a bit wrong. As I wanted to expand my repertoire I brought a cookery book with me, eager to try some new recipes, and to save money Liam and I have been planning our meals very carefully. What we forgot to take account of was that many of the ingredients just aren't available here, and this has led to some unsatisfying conclusions about both cooking and shopping:


1. You cannot buy Halloumi, but you can get about 25 different types of Feta.

2. Havarti is not an adequate substitute for Halloumi, and will melt and burn all over your pans.

3. Strong cheddar is basically tasteless plastic, unless you pay extortionate sums in a specialist 'shoppe'.

4. Guessing the Fahrenheit/Celsius conversion is not a sensible thing to do, and proper calculations should be done (see nos.4 and 5)

4. Macaroni cheese (or Marconi cheese as we now like to call it) does not like to be cooked for too long in a too cool oven, or it turns into an inedible solid

5. Spanish omelette shouldn't be cooked in a pan that's too hot or it burns very quickly indeed, setting off smoke alarms and annoying the neighbours

6. You can't really buy decent cordial/squash here. Our first buy was "tropical punch" that basically tasted overwhelmingly of almonds, making me constantly suspicious that Liam was attempting to poison me

7. Cider vinegar is not a good substitute for actual alcoholic cider in cooking, and will burn your eyes in the process

8. 'Broiling' is actually grilling, despite what it sounds like, but the 'Broil' setting on our cooker doesn't actually work, rendering this discovery rather pointless


I'm sure I've left some off, and will no doubt return to the theme in a later post. I rather suspect that this won't be the end of my culinary disasters...


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