Evan and I are looking to build a DIY sous vide machine. We are sourcing the parts and are just about to ready to rock and roll. If anyone is interested in playing with us, drop us a line…
Here’s what we’ve come up with so far:
Our first food scan takes us into the modern kitchen. Here, finally, in one place, are all the items a modern chef will need to get cooking…
Taken from the Toronto Star:
Ministry, border patrol raid site after students from India say they were used as `cheap labour’
I was recently over for dinner at a friends house. He brought out a few books that his dad had rescued from a local thrift store. One giant and slightly off smelling tome, called “The Creative Cooking Course”, is an opus to haute cuisine of the late 60′s and 70′s shown through the jaded eyes of 1982.
I have a confession: I don’t like vegetables. I’m more of a fruit person. However I will admit there has been the odd occasion where someone has prepared some vegetable in a way that has blown my socks off. So in an effort to not get rickets, I purchased the most stunning book by Nigel Slater, Tender: Volume One. A book just can’t look this good, and not promise great tasting vegetables.
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My wonderful husband likes to challenge my baking skills with odd suggestions and combinations, so when I say ” I feel like baking, what should I make?” he often comes up with somewhat of a challenge.
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Before the advent of the food network, before the glut of celebrity chefs, before glam cook books, there was Marco Pierre White. Know publicly as the first ‘rock star’ chef, Mr. White was far more.
One of the best aromas in the world, is the smell of freshly baked bread. This new year has been filled with simple white loaves, whole wheat bread and even flax seed and oat bread… but nothing really quite hit the spot. I was searching for that true tasting bread, and I luckily discovered that tonight. After a week of growing and feeding a starter of my very own, I finally got to bake bread that I’ve created from the ground up, and let me tell you: the wait is worth it! The only ingredients that went into this bread are water and flour (no yeast, sugars, etc… well some salt but that’s negligible) and they’re allowed to feed off each other for about 8 days before turning into a masterpiece.
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One of my all time fave pesto ~
Orecchiette with Pistachio Pesto – 6 servings
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We all know the old attage: KISS or keep it simple stupid. I always find it diffucult to uphold this belief even though I am well aware of its application in the kitchen. Once I get cooking I am always adding a little of this or that, trying to balance flavours and textures to create the perfect dish. That is not to say that doing such is always a bad thing but often it detracts from rather than adding to the quality and character of a dish. Last night I made a simple tomato sauce that I just couldn’t stop eating. It was so simple yet so perfect and contained only 5 ingredients plus salt and pepper.
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