Recpie- http://www.food.com/recipe/blue-ribbon-dill-pickles-241139

       

The market I went to was Coppa's at Dufferin and Finch. I decided to go to this market because it has the most local and fresh selection of produce out of any supermarket around my area. I wanted to select something new so I walked around the fruit section until i found a cactus pear. It comes from the cactus family and obviously grows in dessert climates, it's peak season is summer, but it is relatively inexpensive. It tasted like a very earthy fruit. Almost like a complete dish in one fruit, with a very sweet flavour to begin with then it mellows out and becomes almost earthy and herby in taste. It leaves an earthy after taste in your mouth, it is really a very interesting fruit. I don't believe I would cook with this fruit until I have a much greater understating of it. This was an awesome experience making me try new things and making me push my boundaries as well. 

Sensory Evaluation

The dish that I tried for my sensory evaluation was Ikapiri, a Japanese calamari with a side of wasabi mayo, spicy ketchup and roasted garlic chips. This appealed to a few of the flavours they were salty, sweet and umame. As for the senses it appealed to sight with the different sauces for colour and the squid them selves were in a ver rustic cut. It appealed to taste and smell with a crispy crunch from the squid and then a hot sharper spice from the ketchup, and a cool more subtle spice from the wasabi mayo. The dish was finger food an was easy to dip so it appealed to the touch as well. I learned that my palate enjoys different kinds of spice as well as a different than normal calamari. I enjoyed this food and I would eat it again because it was delicious and different than what I am used to. I enjoyed the garlic chips the most out of the topping and the squid was clearly the star of the dish in flavour and texture, and it was the most appealing. Now when I taste I am going to be much more critical of my food, and of how it is cooked. I got this dish at a great restaurant that has constant consistency in their food and that makes it a great place.

Hi my name is Eli Kerbel, I am 20 years old and I am training to be a chef. I chose to become a Chef because of my great love for food, and so I could understand the food I love so much it better. As a child I was an extremely picky eater, and as I grew up my horizons expanded. Now it is hard for me to find a food that I do not like. I love meat and bar-b-quing, it is my dream to one day open my own bar-b-que and smoker based restaurant. I found my love for food and cooking when I was two years old. When I would help my mom make cakes and other goods for me and my brothers. As I grew up I started watching the food network as well I started to cook more and more. Now food is my passion and I hope to peruse it a a career, and to find my niche in the vast spectrum of a field.