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There is only one place on earth where you can create a heart-stopping Frankenstein sandwich with a Philly Cheesesteak and German Schnitzel, then follow it up with some Indian Chana Batura. All hail the CNE! This year it runs between Aug. 21 and Sept. 7. There’s the requisite rickety rides, carni folk and a casino, but let’s be honest; a visit to the Canadian National Exhibition (aka The Ex) is really about how much crap you can cram down your throat. Last year we headed straight to the Food Building and basically ate our way around the world.

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There’s plenty of food-related events going on at the Ex this year, including cooking demonstrations, food sampling and a mini ribfest on the weekends. The best thing to do is start faking a stomach ache now, leave work and head straight over, because admission is only $1.75 on opening day (Aug. 21) in celebration of the 175th anniversary of the City of Toronto. All other days are $15 for general admission ($5 after 5 pm on certain weeknights) and $48 for the Fun Pass which includes unlimited Midway rides. Speaking of the Midway, be sure to enjoy the outdoor concessions, especially the Tiny Tom Donuts and Ice Cream Waffles.

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Word to the wise, if you’re gonna eat your way through The Ex, avoid a whirl on the Polar Express to prevent an upchuck or two. Best to stick the less intestine-jiggly activities. May we suggest a rousing game of Whack-a-mole!

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Before my visit this year, I’ll be brushing up on my whacking skills with the training game here.

I’m making my annual pilgrimage to The Ex soon, so stay tuned for this year’s food round-up!

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When I arrived at Harbourfront this past weekend, I noticed many people holding long, tube-like pastries. I thought it was a free sample of some sort, and followed the treat trail back to the Churros Ricos Churros stand.

A Churro is a traditional Spanish dessert that’s soft on the inside and golden crispy on the outside. After one of these, you’ll never eat a donut again. (You’ll also definitely eat more than one.) Ricos’ serves them piping hot and dusted with icing or cinnamon sugar ($1.50), glazed with chocolate syrup ($2), caramel milk or the most decadent — filled with creamy chocolate syrup ($2.50). Watch this video to watch how Churros are made.

Churros were created centuries ago by Spanish sheppards who lived high up in the mountains. Since baked goods were impossible to come by at those altitudes, they invented this cylindrical-shaped daily staple that could be cooked in a pan over an open fire. It’s a delightful pastry made of specially blended flour and everyday ingredients, then deep-fried in 100% vegetable oil. Here’s a recipe to try at home.

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This is the perfect Harboufront dessert to enjoy after a cob of One Love Corn. One quick warning: Be careful when you eat these Churros because the icing sugar could end up all over your clothes. The slightest breeze or poorly angled slant towards your mouth will cover you in a ghost-white dusting.

Churros Ricos Churros is located on the western edge of the International Marketplace. With summer coming to an end, there’s only a few weekends left to try one, so head down any weekend until Sept. 7 and look out for trail of people holding the treats. It’ll lead you right to their stall.

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There’s always time for Tim Hortons. Ain’t that the truth! As a Canadian expat living in New York City, I was thrilled to read about Tims stealth-like takeover of numerous Dunkin’ Donuts spots. Twelve locations in Manhattan were magically transformed over a span of three days into the familiar red, brown and beige.

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This meant one thing, road trip! Well, in our case, subway trip! Myself and four lovely fellow expats met up in midtown at Broadway & 34th street to taste some Canuck nostalgia and reminisce about our favourite Tim Horton moments. After eating our way through a Timbit Snack Pack, Honey Cruller and coffees, here’s what they had to say:

linda

Name: Linda
Years as an expat: 10
If I was a Timbit I would be an apple fritter because I’m a cinnamon girl!
Worth a return visit? I sure will visit an American Timmies, to introduce my Yankee hubbie to the wonders of the Canadian donut world.
Verdict: Timbits were just like home—could there be a more perfect proportion to a ball of fried dough? But I do miss the old style Timmies ceramic cups which NY would never do since it’s always on the go. What ever happened to “stop and have a cup of joe?”

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Name: Balint
Years as an expat: 2.5
If I was a Timbit I would be a chocolate Timbit because then I’d be the king of Timbits.
Worth a return visit? If its nearby I’ll indulge, but I’m certainly not going out of my way to buy donuts at a shared counter with a KFC restaurant. I also like the idea of Tims staying in Canada. It’s confusing to have a smell and flavour associated with Ontario elbowing its way into New York.
Verdict: Coffee is the same good stuff, donuts are weak.

lise

Name: Lise
Years as an expat: 4
If I was a Timbit I would be a rainbow sprinkles Timbit because they don’t make rainbow sprinkles Timbits and I wish they did!
Worth a return visit? No way eh, cause I don’t like my donuts mixed with KFC and 34th street chaos.
Verdict: I miss the days when a Tim Hortons was simply a Tim Hortons. A place where moustached police would make pit stops and grannies would go for a cup o’ coffee. I also don’t like that on the coffee cup it states Tim Horton played for the New York Rangers and the Buffalo Sabres but not that he was in fact a Canadian who also played for the Toronto Maple Leafs! There’s no mention anywhere Tim Hortons is a Canadian institution and that makes me give it a big two thumbs down. Sorry Timmy, but you’ve sold your soul.

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Name: Natalie
Years as an expat: 2.5
If I was a Timbit I would be a honey cruller because they are the most delicious.
Worth a return visit? I indulge once or twice a year at most. My snacking needs lean more towards french pastries and full fat cheeses.
Verdict: Here’s a sweet “Tim Bit” from Wikipedia: “In 2003, the Dunkin’ Donuts chain of doughnut shops stopped carrying traditional crullers claiming that the hand-shaped treats were too labor intensive and couldn’t be simulated with new machines for mixing doughnut batter.” LAZZZZZY! Clearly Tim’s goes the extra mile.

naomi

Name: Naomi
Years as an expat: 1
If I was a Timbit I would be a sour-cream glazed because it’s just right: not too sweet, not too soft.
Worth a return visit? Won’t be going out of my way.
Verdict: Right now all the differences stand out (see above), but I’m sure I’ll get back in the Timmy’s habit soon enough!

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