I’ve been debating on writing a food
blog for ages and just haven’t had the time. No, that’s a lie. I’m a mad
procrastinator and just haven’t done it. Part of my hesitation lied in joining
the conglomerate of thousands of other floggers, which can sometimes be monotonous and redundant, but perhaps I’ve been reading the wrong ones...
ANYWAY, I’m finally doing it, for you, more so for me, and maybe my sanity.
Big things have happened lately; I finished my undergrad degree in photography at OCAD University, and have been unleashed in the big bad world that is Toronto. Food photography is my niche, yet it’s tricky to get started as a newborn in the field... so, I’ve tightened my figurative suspenders and prayed to the unorganized religious gods that something wonderful will come my way with all of the near slavish work I’ve been doing lately. From failure comes success, right? RIGHT?!
The highlight of my day was The Black Camel; it’s a little sandwich bistro adjacent to the Rosedale subway station in mid-town Toronto. I met my chef friend, let’s call him Mustafa, to test out a couple of their delectable sandies ( I’ve been frothing at the mouth over their reviews for weeks). I asked the counter attendant for some suggestions. He explained that these sandwiches, or “heaven” as I shall call them, are completely custom made and you can add all of the rainbows, fairy dust and unicorns you want to devise your ideal heaven. YES, PLEASE. I’m a self-professed control freak, this is the puuurfect place for me. Beef Briskett, sautéed onions, horseradish and house barbeque sauce. BAM(for you, Emeril). Hmmm.. Roasted pulled pork, why not? Chipotle mayo, house barbeque sauce, roasted red peppers, coleslaw- I think so! We gave a name, paid, and took a seat at the bar to wait for our eats. In a few minutes flat these babies were glaring up at us, begging to be eaten. Mustafa chattered away while I stuffed my grill with these tasty bitties. And boy, were they ever. So moist (I HATE this word, I de-friend people in real time for using this word, but there is simply no other way to describe it), that I didn’t really need a beverage to wash it down between inhales. The contrast of heat from the Horseradish with the Brisket, and the crunch of coleslaw with the Pulled Pork made my soul melt into a pile of wholesome goodness.
Big things have happened lately; I finished my undergrad degree in photography at OCAD University, and have been unleashed in the big bad world that is Toronto. Food photography is my niche, yet it’s tricky to get started as a newborn in the field... so, I’ve tightened my figurative suspenders and prayed to the unorganized religious gods that something wonderful will come my way with all of the near slavish work I’ve been doing lately. From failure comes success, right? RIGHT?!
The highlight of my day was The Black Camel; it’s a little sandwich bistro adjacent to the Rosedale subway station in mid-town Toronto. I met my chef friend, let’s call him Mustafa, to test out a couple of their delectable sandies ( I’ve been frothing at the mouth over their reviews for weeks). I asked the counter attendant for some suggestions. He explained that these sandwiches, or “heaven” as I shall call them, are completely custom made and you can add all of the rainbows, fairy dust and unicorns you want to devise your ideal heaven. YES, PLEASE. I’m a self-professed control freak, this is the puuurfect place for me. Beef Briskett, sautéed onions, horseradish and house barbeque sauce. BAM(for you, Emeril). Hmmm.. Roasted pulled pork, why not? Chipotle mayo, house barbeque sauce, roasted red peppers, coleslaw- I think so! We gave a name, paid, and took a seat at the bar to wait for our eats. In a few minutes flat these babies were glaring up at us, begging to be eaten. Mustafa chattered away while I stuffed my grill with these tasty bitties. And boy, were they ever. So moist (I HATE this word, I de-friend people in real time for using this word, but there is simply no other way to describe it), that I didn’t really need a beverage to wash it down between inhales. The contrast of heat from the Horseradish with the Brisket, and the crunch of coleslaw with the Pulled Pork made my soul melt into a pile of wholesome goodness.
To address my other floggers, some of you characters have complained about the lack of seating. Are we serious? At the rate in which one can ingest these beasts (literally), who gives a care about seating, use those legs you've be blessed with and stand. Be grateful for those calories you’re burning whilst doing so, because this sandwich may go straight to your ass.
Unlike some others we didn’t experience any lines, but the place is mini, kind
of like a Polly pocket, so it does fill up quickly. I wanted to try one of their buttertarts, or a cookie
shaped like a camel, but I didn’t want to out eat the chef I was with ( HA)...plus, I probably would have had to undo my pants if we were to sit any longer. Food babies and skinny jeans
aren’t friends.
My advice: wear loose fitting pantaloons and have
an empty stomach when you visit this place, and use the wet naps, you'll need them.
Visit their site here: http://www.blackcamel.ca/about.htm
