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The suburban ‘Hunger Games’

This past weekend my neighbour bought a shiny, brand spankin’ new barbecue.   Just as the start of the baseball season is a sure sign of the onset of spring for many a sports fanatic, the first uncovering (or neighborhood purchase) of a barbecue represents the beginning of the season for a foodie such as myself.

Barbecuing is not just a means of preparing a meal for me, but it’s an extension of “manhood”.  Every year, my friends and I have a guy’s day where we embarrass ourselves on the golf course, and follow this up with a somewhat intense barbecuing competition where we fight for the coveted Golden Spatula trophy.

April is the start of barbecue spring training, and this year, in preparing and sourcing recipes for our version of “The Hunger Games”, I’m going to take a page out of the research I do at my job, and incorporate some of the “ethnic” flavours that are up and coming in Canada.  And why not? Canadians tell us that that they are more open to trying foreign foods than just a few years ago.

I’ll probably look to include seasonings that we know are more popular among the broader Asian community such as garlic, ginger or curry.  I may even make the sacrilege move of introducing a protein other than beef, such as pork or chicken, into the competition as both of these meats are more prevalent among Asian-Canadians.

As the demographic landscape of Canada continues to evolve and new flavours and eating habits fuse into the Canadian diet, why shouldn’t our “Hunger Games” do the same? And hey, if you know of any good barbecuing recipes that involve the seasonings I mentioned, let me know through Twitter.  If I win in July, you can lay partial claim to the “Golden Spatula”.

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