Ain't Nutellin'

TIM HORTON'S/NUTELLA COLLAB! Can I get a f*ck yeah? In case you live under a rock, Tim Horton’s is rollin’ out three new Nutella-inspired products on April 15th and Canadians from coast to coast are about to go ham. I myself am feeling some feelings about the upcoming release. Five feelings, to be exact.

1. I'm glad. I am a big fan of the Nutella spread and I am also a big fan of collaborations in general. It is amazing what can be created when two people put their minds together! It is even more amazing what can be created when two big business corporations blend their brands together! This pairing of flavours is innovative stuff. 

A tasty marriage of corporations.  

2. I'm worried. As a spoon-in-the-jar-until-it's-done consumer of Nutella, I am concerned at the increasing accessibility to this addictive, sugary shit that is advertised as a nut spread. I know that my hungover trashcan of a body will crave and indeed satisfy the craving for pretty much anything sugary or salty when provided with the opportunity. As a financially challenged ~weekend warrior~ I foresee many a trip to Tim Horton’s in my future. At least five of these will surely begin with an everything bagel B.E.L.T. and end with a Nutella filled donut. Such is life. 

Such is life!

3. I'm indifferent. And I'm also frustrated. I'll begin by saying that in terms of Nutella being used as a spread, the bagel is merely a vehicle. Give me cream cheese on a bagel and I will give you my undying love. Give me Nutella on a bagel and I will scrape it off and give you back the bagel. The bagel is unnecessary. There is no reason for cream cheese to "step aside" as the author in this Global News article proclaims. The two spreads are incomparable due to their vastly different flavours and due to the fact that Nutella belongs on a spoon or in a donut, not on top of a bagel. But for those who do like their Nutella spread on bread (a waste but to each their own), I can tell you right now that considering the lack of skill with which Tim Horton’s employees spread condiments on bagels, you are bound to be disappointed. Which brings me to my frustration. Blessed be the day that I am handed a perfectly toasted and properly smeared bagel. But let's not blame the underpaid T-Ho employees who are just tryin' to get by on a dime. Their apathy is understandable. The chunks of cream cheese they leave in my bagel holes? A direct and unfortunate result. 

Flooding your Twitter feed with my frustration.

4. I’m amused. By the release of a flower-shaped donut right as we enter Spring! April showers bring May flours y'all. 

Flora of the dough variety. 

5. I’m excited! Ain’t Nuuuuutellin’. Donut and bagel reviews available upon request. 

Ain't Nutellin'! Check out my friend Dave Lewis of River Tiber fame, sampled on Drake's new(ish) track. Cheaaaaaaaa! 

Doughscussion #2: Lee's Donuts

Some facts: I have eaten way too many donuts this week. I have eaten all the donuts. I could probably eat more donuts. I am eating a donut. 

Amazing.

When it comes down to it, I don't think I could ever have too many donuts. My case in point for this fact would be the time I ordered a pack of five Timbits one morning a few summers ago and they accidentally gave me five whole donuts instead. JACKPOT. I walked out of the Tim’s with a stupid grin on my face, trying not to burst into laughter and feeling like I had just successfully robbed a bank. I did not need five donuts – but I ate them all throughout the day anyway, cause HEY, bang for my goddamn buck right there. And hence the nickname “donutgirl” was born - a nickname that has stuck with me ever since and that seems to be making more and more sense everyday, especially since having begun this blog. 

Lee’s Donuts in the Granville Island Public Market was a worthy contributor to my donut diet this week (a really effective diet btw). Lee’s is one of the more historic donutshops in Vancouver – it is one of the markets’ five original vendors and opened over thirty years ago on July 12th, 1979. Since then Lee’s has been poppin’ out some of the most delicious, freshest donuts around. Rolled and cut by hand – key to creating the right texture - these donuts are the real deal.

The owners of Lee's Donuts: Alan Lee and his wife, Betty-Ann. 

Donuts = True Love

I didn't get to try too many of the donuts on this excursion so I definitely need to go back for another round, but in the mean time, here are my thoughts on some of the dough at Lee's:

• Apple:  Ratio is extremely key in any filled doughnut. On the one hand, you don't want sticky jam hands, but on the other, it sucks being chintzed. Unfortunately, the dough to filling ratio is off in this donut - it took a few too many chomps before I even got to the apple filling. At one point I found myself wondering if I'd ever get to it at all, and experienced a brief moment of great confusion and despair. Thankfully, I did make it to the filling. And while there's not a lot of it, it is delicious. It's sweet and tangy, with hints of cinnamon and nutmeg, and most importantly, it doesn’t have that gelatinous quality that many filled pastries so often do. I dunno about you but I’d rather not bite into something filled with a substance similar to Jello. With a little less dough and a little more filling I'd be pretty happy ripping into another one of these again. 

Drooling

• Coconut Cream: Again, my only problem with this one is ratio. The coconut filling itself is everything you would want it to be: it tastes like real coconut and it’s creamy…how descriptive. More filling though please, Mr. Lee.
• Pumpkin Spice: I think I am drowning in pumpkin spice. But it's all good. If I'm gonna drown, pumpkin spice seems like the ideal substance to drown in. And of the three donuts I tried this one definitely reigns supreme. It's worlds better than the one at Tim’s (I guess that's not super surprising) in that it's basically just way more authentic: more pumpkin-y and spicy, and clearly made fresh instead of frozen. Get on this one before fall is over because WINTER IS COMING and soon we'll all be drowning in candycane-hot chocolate-white mocha-gingerbread-salted caramel-peppermint-egg nog-latté-donuts. Which I'm also okay with. 

It's no wonder Lee's has been around for over thirty years - the donuts are quite good. What I find most impressive about each of the doughnuts is that although they're deep-fried, in no way are they too oily or heavy or rich. The dough itself is perfect - soft and fluffy on the inside and crispy on the outside. So next time you're on Granville Island, hop on over to Lee's and get yourself some doughnuts. And while you're at it, why not get some for your friends or family? There is no better gift than the gift of doughnuts. Ron Swanson knows what I'm talking about. 

Donuts, go nuts. 

Until next time - you know you love me.

Xoxo,

Donutgirl 

Photo Credit (in order of appearance):

http://mentalfloss.com/sites/default/files/styles/insert_main_wide_image/public/076-canada_0.jpg

http://static.tumblr.com/d3ef68004fc6fc35e4a94cda61880a96/phex4uz/MV6mj3mr3/tumblr_static_gossip-girl-wallpapers_28814_1440x900.jpeg

http://image.shutterstock.com/display_pic_with_logo/69545/69545,1308332983,1/stock-photo-pink-donut-with-sprinkles-isolated-on-a-black-background-79420957.jpg

http://www.cityfood.com/people/merchants/

Doughscussion #1: Lucky's Doughnuts

Well, I think it’s safe to say that I've gotten my doughnut fix for the week, and then some. Upon the many recommendations from my wonderful friends, I ventured to one of the newer but still well-established doughnut shops in Vancouver: Lucky's Doughnuts on West 4th Avenue (they also have a location on Main). I also managed to make it to Lee’s Donuts in Granville Island Public Market, which I'll be reviewing soon in another post. I don't think I've put this much effort into a school assignment since the diorama days. 

Gotta get that fix. 

Is there anything better than spending quality time with friends over a couple of donuts? The answer is no, and I would like to thank this week's donut dates for taking the time to accompany me on my outings. Rosie, Erica, Allie, and Steph: I love you guys almost as much as I love doughnuts. Without further ado, here is my review of Lucky’s Doughnuts:

• PB&J: Peanut butter and jelly is bar none one of the best combos in the world. As it was for many of you, I’m sure, this delicacy was one that I had spread on a sandwich by my mom every day for school (thanks, Mom - I retrospectively appreciate each and every one of the lunches you prepared for me). It pretty much epitomizes the days of the lunchbox. Then one day everything changed. I don’t cry often, but when I do it’s for good reason. The amount of tears that fell from my face when peanut butter was banned from my elementary school (circa grade one) could easily compete with the amount of rain that Vancouver gets each year, no joke. Now what the hell was I supposed to bring to school? Vegetables? A thermos of smelly soup? Blasphemy. I couldn’t help but slightly hate those kids with peanut allergies, and pity them too for what they were missing out on. That being said, this PB&J donut is a dream, and you don’t wanna miss out on it. The jam filling and peanut glaze are finished nicely by the crushed peanuts on top, which add a satisfying crunch to each bite. In all honesty, I think that the peanut factor could be raised a little higher – perhaps a thicker glaze would do the trick. But overall, this is one of the best and most unique doughnuts I’ve encountered so far in my journey of dough. Get on it. 

Just Dough It. 

• Salted Caramel: Another stellar combo. Sad to say, however, that this was a surprising lunch bag letdown. Not only was the caramel burnt and the dough dry, I also couldn’t see or taste any of the supposed Maldon salt that it is supposed to be topped with. More blasphemy.
• Lemon Poppy Seed: The underdog! Don’t get me wrong, I enjoy the odd lemon poppy seed loaf, but if I had the choice I’d normally go for something else. THIS DONUT THOUGH - the most pleasant of surprises to my palette. Sweet, tangy, tart, moist, fluffy – like a loaf but less dense and with a glaze, my friends.
• Apple Bacon Fritter: An apple bacon fritter with a maple glaze and more bacon on top. I can most certainly get down with this. Would it be excessive to wish that it actually had more maple, apple, and bacon? Cause I wish it did.

Good lookin' spread right thurr. 

So is Lucky's Doughnuts all it's cracked up to be? Yup. There is definitely room for improvement, but despite my criticisms, these are damn good doughnuts. There's a good mix of classic flavours with more adventurous ones, and they're fresh as can be. I'll definitely be going back to try some of their other flavours soon - or maybe just to get the PB&J again. 

Disagree or have issues with any of my opinions on these doughnuts? That's fine, I'm always up for a good doughbate. I also really like puns if you want to talk about those. But please don't insult me like Jim Schonfield does to Don Koharski in this video (you can stop watching at 0:35): 

Have another doughnut? I would love nothing more. 

Photo Credit (in order of appearance):
http://a4.urbancdn.com/w/s/Ff/J3adhfY1ixIJks-640m.jpg
http://4thleafstudio.files.wordpress.com/2010/10/nike_logo.jpg

Double-Double And A Donut, Eh?

Considering today is #TBT, I figure why not throw it back to one of the most old-school donut shops in the game – Tim Horton’s. Now, I know I mentioned in my last post that I have moved on to bigger and better breeds of dough, but I am, admittedly, pretty Canadian (i.e. I enjoy canoeing, hockey, caesars, beavers and The Tragically Hip) and thus really do feel the need to talk about Timmy Ho’s – the classic and quintessential Canadian donut spot for all from Bonavista, Newfoundland to the Vancouver Islands. 

Stephen Harper: what I don't like about Canada. 

Tim Horton's Donuts: what I do like about Canada.

I love Tim Horton's. By no means would I say that it is high-quality cuisine or that their food is "always fresh,"as their motto claims it is, but it is a satisfying, reliable, and convenient option. Usually, in an attempt to ward off a hangover or to temporarily distract myself from its evil grip, I like to indulge in something tasty, and often I find my disheveled self at Tim's. The breakfast there provides all the necessary components of a proper hangover meal. I can get my sodium-fix from their B.E.L.T. breakfast sandwich, my sugar-fix from a donut or a couple of Timbits, all while washing it down with some caffeine. On top of that, the place is literally everywhere - there are over 3,000 restaurants across Canada - and the one I live near is open 24 hours, 7 days a week. Satisfaction. Convenience. Reliability. Tim Horton's.   

Get this girl a donut. 

But let's get back to the main subject at hand - donuts. As I mentioned earlier, Tim’s doesn’t offer the best or most gourmet selection of food, donuts included. But sometimes shitty food is the best kind of food, and in this sense, Tim’s donuts are the shit. Especially when you can get a few of them or a whole bunch of Timbits for just a couple of dollars, which is pretty key when you’re a student and don’t have a lot of extra dough to throw around (see what I did there?!). So which are the best and which are the worst? Here’s my take on some of the donuts that Timmy’s has to offer:

• Old Fashioned Plain: If you like bland, this is the donut for you. This is the kind of donut I would feed to my dog.
• Old Fashioned Glazed: Throw a little glaze on it and suddenly the old fashioned ain’t so plain anymore. This one is in my Top 3. Moist (I have a feeling I will be using this word a lot) and crispy, sweet hints of cinnamon and nutmeg – I’m drooling.
• Sour Cream Glazed: This is also in my Top 3, which is funny because when I was younger I thought they were pretty gross – why would you put sour cream in something sweet like a donut? Mind you, I thought sour cream in any form was gross due to an irrational fear and hatred of all white sauces (ranch, cream cheese, mayonnaise, etc.), which I have since gotten over. Bring on the white sauces. In this case, the sour cream makes for a tangy and moist inside, which is balanced nicely by the crisp, sugar-glaze on the outside.
• The Long John: I don’t actually know what this is and I’m not even going to Google it because I don’t want to know what’s in there.

The Long John. What is this?

• Maple Dip: I’m down with this one, even though I generally find dips to be a bit dry in comparison with glazes. THAT SYRUP THOUGH. Maple-y goodness. You can’t get more Canadian than this.
• Vanilla Dip: I get a little hit of nostalgia whenever I eat this doughnut. Formerly called the Hawaiian (a way cooler name in my opinion), this is the one with all the pretty sprinkles. It is the final member of my Top 3 and my OG childhood doughnut. As a kid, I would eat the entire bottom and save the icing/sprinkle bit for last, like I was eating an Oreo or something. 
• Banana Timbit: This straight up tastes like banana medicine. And I like banana medicine. But not in my donut. 
• Honey Cruller: Pretty inexperienced when it comes to crullers. Apparently they're really good? But this is the only one I've ever had and I'm not a fan. The inside is super eggy - like someone drizzled some honey on their scrambled eggs, which is just weird. I'll have to try one elsewhere. 
• Pumpkin Spice: When pumpkin spice is in stock, the betches will flock. But for good reason, pumpkin spiced treats are the tits and so is this donut. 

There are so many things I could say about Tim Horton’s (one being that there is no way I am trying their new “steak” and cheese Panini or their "lasagna"), but I'll save some of them for another time. When it comes down to it, Tim Horton's donuts are not the best (far from it), but they are pretty darn good, and if you don't like them then there's something wrong with you. 

The man himself: Mr. Tim Horton. Happy #TBT, everybody. Go Leafs Go.

Photo Credit (in order of appearance):
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCOyrM-UghHrdvASQ_Y2kh6ZQGADv5gJTbGf7dGOu2V0knEzq_skRzvq2MgkUGJefvAtjJLFajfPUPdnqqEXLLZkRjRNPURBrt7W14ZpZzk0ERA1sDV4lHSmg8rllxNfyMnkEhJoe2VV9/s1600/donuts+copy_edited-2.jpg
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIHZg0Qu_UmMOCAARR05JywPgL2VB9ZuNOe4ahIQBkO6pNfJxkfv4YsVq8kn9DFFnS_fUh9iHtYhgrFKYIDYOmvpHHBUB5sKj3s_WsfOM2Yj_Uv6-rNbC8M8Zpw6Rnj-TsXwylkRJctA/s1600/IMG_4433.JPG

How I Got Into The Dough

My relationship with the heavenly rings – halos, if you will – typically called doughnuts/donuts, dates back to my kindergarten days, when it was standard practice to bring in a box of them on your birthday. “Please let them be Tim Horton’s,” is what I’m sure my five-year-old self thought on such occasions. And shame on those parents who opted for the stale, dry doughnuts from Coffee Time. Birthday doughnuts were a regular staple of my time in elementary school, and in grades five and six things got pretty serious. 

In grade school, I could have taken this box to the face.

Eating competitions had become a popular activity among my group of friends, and birthday doughnuts were seen as the perfect opportunity to get competitive. We were donut eating machines. That there were always a limited amount of doughnuts only heightened the competition. Not only did you have to have adequate stomach capacity, you also had to eat fast in order to get your hands on as many as possible. Stamina, endurance, speed, willpower – these were all important qualities that our twelve-year-old selves had to take into consideration. It was a true accomplishment to be able to scarf four to five doughnuts in one sitting – and I was a true competitor. Personal best: five doughnuts; twelve doughnut-holes.

Donut after donut until we couldn't take it anymore. 

As I “matured,” my passion for doughnuts became less one of quantity, and more one of quality. To this day I still thoroughly enjoy Tim Horton’s doughnuts, and their annual “Roll Up The Rim” promotional season, in which doughnuts are a featured prize, remains a season of excitement for me. 

My good friend, Zoe, "rolled up the rim" on one dreary winter day in the library and won a donut (elle a gagné un beignet). Stoked was an understatement. 

With time, however, I have moved on to bigger and better things. In high school, finding the best gourmet, homemade doughnuts that Toronto had to offer became a hobby for me and for the friends that I dragged along the way. When I moved to Vancouver to go to university, my obsession with doughnuts traveled with me. Over the years, I have found that a crispy, sugar-rolled outside and a soft, moist (hate this word but it's too accurate not to use) inside is my preference in texture. But the greatest lesson I’ve learned on my quest for the perfect doughnut is really quite simple: freshness is paramount. And it is this desire for ultimate freshness that has led me here, to this blog. I have made it my goal to find the best, freshest doughnuts in Vancouver, and to share my adventures-in-dough with you along the way. Enjoy. 

Where it all started. Little Dee dreamin' sweet dreams of donuts. 

Photo Credit (in order of appearance):

http://farm5.staticflickr.com/4092/5086009917_f1eb2f17ec_z.jpg

http://i46.photobucket.com/albums/f143/pwit/HomerDonuts.gif

About That Dough Though

That Dough Though is the blog I have created that will document my exploration of everyone’s favourite pastry: the doughnut. The overarching goal of the blog is to find the best, freshest doughnuts in Vancouver, and to review the doughnuts that I devour along the way. The posts will mostly consist of reviews on the donut shops I visit, in which I will talk about each of the doughnuts I try, and elaborate on how I feel about them in terms of quality, freshness, flavour, texture, and the like. At times I foresee myself adding anecdotal pieces within the reviews – for example, doughnuts were a staple of my childhood, so I’ll definitely be including some childhood stories and tidbits that I remember. In addition to my donut quest however, I am also interested in finding out more about them in general – not necessarily in a strictly historical sense, but more so in terms of their presence in pop culture, television, on the Internet, and also in those places where you wouldn’t expect to find them, like in sports. I feel like doughnuts have a kind of cult presence in pop culture, like in The Simpsons and in Canadian comedy, as in Bob and Doug MacKenzie’s Second City sketches. I’ll use photos, videos, animated GIFs, links, etc. that I find in order to make the blog more visually appealing, to break up long chunks of writing, and to add humour, among other reasons.

My blog thus falls under all three of Susannah Gardner’s categories of what a blog might do: it is a documentation of my life (one part of it), an exploration of a passion-turned-hobby, and the sharing of information through review. In terms of voice, the blog will be single-voice, and my own voice at that. What kind of voice do I hope this will be? Well, for one, I hope that it will be humorous, comical, witty and sarcastic – I will at the very least attempt to embed these qualities in my writing! It will definitely be pretty casual, as in I will address the audience as if each person reading is my good friend. I’m also hoping it will be informative and helpful for those residents of Vancouver who wish to embark on their own doughnut journeys, or who (more likely) just want to know where a good doughnut is when they’re craving one. Lastly, it will be light and playful, but definitely grounded in real information and opinion.