Just like any other korean grill house, you’re cooking your own meal in the little hot plates located in the center of each table. It’s a very neat idea for an interactive meal but really puts the pressure on the kitchen in order to produce phenomenal food without being able to cook it until the end.
So last night I had the pleasure in partaking in a very interesting competition… the George Brown Food and Wine Gala! A chance for the current students to showcase their culinary, creativity and time management skills. Despite some planning issues on food rations for the masses, the college really provided guests with a wonderful sensory experience. I’m posting some pictures and hoping that anyone who has attended the event can also add to my post.
Straight from the bowels of an irate alien comes this wonderful and oh-so appetizing potato concoction. Note the wonderful and descriptive title. Note the wonderfully articulated swirls. All in and all another epic food scan.
I was digging through my computer to clean it out and I came across a video I made for one of my first year chefs school courses. I watched it again and it still made me smile so, I thought, why not put it up for the world to see…
So I’ve been contemplating what to post about and then the idea came to me when I checked my e-mail. One of my dear friends is quite aware how anti-useless-kitchen-gadgets I am and she’s sent me a very awesome link…. if you ever have issues separating your eggs when baking, this trusty little device does it for you…. aand it comes with a very amazing infomercial!
continue reading…
Anthony Bourdain is pretty well known. Unlike some of his contemporaries, he has done a good job of keeping close to his personality. While some other celebrity chefs have poured their efforts into reality shows, toothpaste commercials, prepared foods, gimmicky food appliances and dumbed down chain restaurants, Bourdain has kept his efforts focused on food.
Here we go with another food scan. This wonderful looking culinary asteroid is an aspic salad. While I do not doubt that the skill level required to make this epic creation is pretty high, the results are less then appetizing.
Super excited!
The local market is opening this weekend and I can’t wait to get down there and taste some yummy local veggies.
Again …..
I know we’ve already had a post about homemade pasta. I just wanted to add a couple of more points and some pictures.
I had a hankering for pesto pasta and thought I’d try a little experiment. I threw a couple of cloves of garlic and a handful of pine nuts in a pot, submersed them in olive oil and cooked/poached them for 15 minutes on my lowest output burner on the lowest setting.
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