songsc

The broccoli isn’t overcooked to yellowish, doesn’t look like what AC would serve lol

And the table is too clean

bambinomartino

The cottage cheese thing may remain a mystery, but an omelette, sausage and potatoes are relatively easy to do at home.

​​​​​​It's that red pepper relish that makes the dish for me. I've been meaning to do this for a while, but watching a vicarious voyager video on YouTube just now prompted me to finally write this up.

So here is a pretty close alternative that you can buy in a jar in just about every big city or town in North America: it's called lyutenitsa or lutenica, etc., depending on how you choose to transliterate it. The classical recipe calls for about 2:1 tomatoes to red bell peppers by weight, but the end product is a lot more peppers, as a key to preparing this is a low and slow cook whereby the the liquid is reduced.



My grandparents would take turns to stir with that paddle all afternoon. Note the large surface area necessary to cook the water out.

In Edmonton, for example, you can find this next to the ajvars at the Italian Centre (they tend to carry mostly Macedonian brands, not as good as the real Bulgarian stuff), and at many of the Russian or Middle-Eastern grocery stores as well. The Croatian cafe (European Sweetness) on 107 ave near 124 st sells it too.

In the GTA it is all over the place, but I'd recommend Karlovo Inc. They have stores in East York and Etobicoke. I have no conflict to declare other than they've been great to me whenever I visit, and a guy I know maybe knows the owners. The Etobicoke location is where their salumeria operation is. You can also check out their selection of salami and cured meats. Lukanka is a specialty from the town that the store is named after. At that location they have a small deli with hot items, do yourself a favour and try this, goes great with lyuyenitsa:



Depending on the brand, the taste would be closer or less so to the AC breakfast red pepper relish. Make sure you get the "homestyle" version, as it has a more similar texture. One variety is very finely ground, and is more like a paste, even ketchup-like in consistency. You can usually tell the two apart through the jar glass.

Look for something like this (the black specks are from the fire-roasted red peppers, but not all producers bother with that traditional step):




​​​​​​Bon appetit!


​​​​​​

RangerNS

Wait.

You are trying to tell me this open rebellion against the very concepts of texture and visual appeal has a basis in some traditional, terrestrial, human food not invented by a factory chef?

bambinomartino

Ha, I'm just saying that to me one is reminiscent of the other. I doubt that someone found an inspiration in the cuisine of a small, obscure country that's often the butt of jokes.

Think of AI coming up with "Mona Luisa".
​​​​​​

tracon

Made the cranberry apple compote that comes with the pancakes.
Served with a pumpkin cranberry waffle and a couple strips of turkey bacon.

Bohemian1

tracon - that looks great! I'm still not convinced about turkey bacon (or sausage) though. But I guess it's all about verisimilitude.

tracon

I don't do sausage. Even if the ingredients are probably the same.

zorn

When I joined FT my kids were 6 and 3. Now they are gone away. So now I can make things they don't like.

I like potatoes.

So when sat in J on shorthaul flights one tends to see this extremely cold potato salad dish along with a few extras like smoked salmon that tend to linger on the breath through turbulence, jet fuel, preclearance lines, and looking for seats in the lounge.

Potatoes with Mayonnaise and Dill For Two

Cover six small yellow fleshed unpeeled potatoes with cold water and simmer until tender. Drain and when cool enough slip off the skins. Cut in two and leave until barely warm.

Whisk a splash of lemon juice with a bit of Dijon mustard and spoonful of mayonnaise that you thought of making from scratch but didn't, a pinch of salt, a few grinds of pepper, and tablespoon of finely minced dill.

Gently stir the potatoes into the mayonnaise mixture. Serve.

loganre17

Anyone know the recipe for the Air Canada signature cocktail found in the Signature Suite? the one with maple syrup.

Best I can find are the ingredients. I'm very dumb with cocktails so I'm looking for the exact amounts..

TIA!!

Adam Smith

What are the ingredients? I've had a few of those and feel like if my memory were jogged, I might be able to get pretty close. Or maybe @Bohemian1 would like to take a stab at it.

Of course, a bartender at the SS could probably give us the exact quantities, if someone were there soon.

canadiancow

If it every AC hub weren't melting down this week, I'd say "email the concierge", but... they have way better things to do.

loganre17

Looking at:

Bulliet rye, Averna amaro, maple syrup (real), bitters. Any clue?

I recall them mixing it with ginger ale or even sprite?

Adam Smith

Hmm... I think that's different from the one they served on the plane, which is where I drank most of them. The one on the plane definitely had a bubbly soft drink in it. And I'm pretty sure it didn't have Averna, because they don't have that on the aircraft, as far as I know.

So my memory might be useless on this front. But might still be interesting to try!

Bohemian1

I can ask on Thursday. Maybe. If I have a plane. And a crew.

loganre17

Ha, thanks. Doing a cocktail competition for Christmas and this is what I'm throwing into the ring