There has been plenty of focus at work around deli meat innovation lately. After two weeks of conversations about charcuterie platters, I finally caved and made one for this special occasion. With you(r dinner), May the Fourth be.
This is the weekend we lose an hour of sleep, so I may or may not be mildly cranky. On this fine Saturday mornings when I could be sleeping in, I passive-aggressively made a breakfast plate to show how I would have been happier sleeping in. Go have fun with your food. It might… Continue reading Springing Forward!
As some of you know, I work for a protein company. Meat, while often the centre of our plates, is not really a “sexy” food. Sure, there are plenty of innuendos you can make about sausage and (de)boning, but if asked to name sexy foods, most people would probably rattle off oysters, chocolate, or strawberries… Continue reading True Bromance
The best part about carving a Trumpkin might just be watching this orange monstrosity, like its namesake, (hopefully) disintegrate over the next few weeks. Trump’s entire brand has always been associated with excess: the oversized ties, the gold toilets, the false bravado comments about damn near everything. Because I didn’t really have a “classic” Canadian… Continue reading Trumpkin-Carving
I like my soba Chewy and my tofu devoid of personality. (In a galaxy far, far away, this guy is NOT a little short to be a Stormtrooper. And until I find that galaxy, I’m just going to have a little fun with my food.) Happy Star Wars Day, everyone!
I’m celebrating Valentine’s Day with someone who understands my twisted sense of humour and who is the master of the un-romance. Our first February 14th together, he took me to dinner at an esteemed restaurant with over 6 decades of history and educated me on the virtues of the McGangbang. For another year, he got me this beautiful flower: So this year,… Continue reading Does this make you hot, baby?
On a whim last week, I made grapefruit blood orange ginger marshmallows. I had seen the confection being made from scratch perhaps a decade ago, but it looked like a lot of effort for a treat that I had long perceived as cloyingly, flatly sweet. At the start of the year I stumbled upon the notion of using fruit juice… Continue reading Fluffy, sweet, delayed gratification
恭賀新喜! Happy Chinese New Year! February 8th, 2016 is the first day of the Lunar New Year and marks the start of the Year of the Monkey. Along with the Chinese, a few other Asian groups – Malaysians, Vietnamese, and Koreans, to name a few – also follow the lunar calendar and often have their own Lunar New Year… Continue reading Chinese New Year eats and treats
Recently I made crispy roast pork belly, a classic Cantonese dish, for a potluck. There have been a few requests for the recipe, which I will include below, but first I would like to talk about animal welfare in meat farming. I went to the local Asian market for this dish’s ingredients. Interestingly, there is now a sizable selection of… Continue reading Not just lipstick on a pig
Last week I wrote two entries to debunk commonly circulated “hacks” about supermarket shopping. Let’s tackle a few more today. 4. Produce is sprayed with water to add weight. A complaint I often hear is that produce in the wet case (usually along the edges of the produce department) is misted with water so grocers can charge for the… Continue reading Debunking supermarket “hacks” (Part 3)
euniversal appeal 