Now we’re cookin’ with hot sauce, son!

So, last night we’re hanging out at the Wychwood Barns for the Tabasco Thursdays Hawker Market, where they’ve got seven chefs serving up funkalicious street food—all of it with Tabasco as a main ingredient. Because everything tastes better with Tabasco, bro!


I started off this culinary adventure with some tasty tourtiere, a little slice of Quebec. Nice flaky pastry, with a zesty meat mixture on the inside. Also, this was the only station that actually had forks; a couple of the other ones only had chopsticks, and I don’t know how to use that shit cuz I grew up in Calgary.


Up next we had some Japanese curry, a nice crispy chicken with carrots, peas and potatoes. I’m not sure how you’d even eat this with chopsticks, but it was a delightful little dish.


Now this was right up my alley—BBQ quail, bro! I’ve had some Greek-style charcoal quail at Astoria on the Danforth, but this was completely different. Super-tangy, melt-in-your-mouth meat, dude! Plus, you’ve got some carrot slaw on the side, and a spicy shrimp chip. I seriously think they put all the Tabasco in that one.


Now DaiLo is putting Tabasco in their sambal sauce for this grilled B.C. skate. This fish is equal parts crunchy and crispy, and the sambal adds a nice kick.


Probably the most outta-bounds dish at the Tabasco market was from O&B, serving up this charred beef and oyster carpetbagger in a jalapeno roti prata. This dish was so tempting I had to take a bite before I took a picture…and that almost never happens, bro!


But this next bite could give it a run for its funkaliciousness. What we’ve got here is morcilla—a Spanish blood-sausage slider with a quail egg on top. Pretty sure I could pound 12 of these, son…but they only gave you enough food tickets for one item per station.


So we’re ending this culinary market adventure with some ssam, a Korean lettuce wrap with kim chi, bean sprouts and Tabasco pulled pork. Basically, you take the lettuce and roll it up like a taco, then shove it straight down the piehole. You don’t need a fork for this one, son!


Of course, you gotta have something to wash down all this spicy food, and in this case, we’re talking apple cider with just a bit of a kick. We’ve got whiskey, Tabasco green sauce, fresh lime and cider with a boozy apple slice for a little je ne sais quoi. One of these a day will definitely keep the doctor away, dude!!!

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