Thanks to Rodney and Jess for this great write up about Foodstock. More to follow. Yesterday, we headed up north near the town of Honeywood to join the estimated 25,000 guests of the 2011 Foodstock. This event was promoted by celebrity chef Michael Stadtländer and was designed as a fundraiser and manifestation against the … Continue Reading →
Monthly Archives: October 2011
Sugar flowers
Since baking in general is not dangerous enough, I’ve taken on a new challenge…. sugar pulling. For those not familiar with this concept, well, it’s pretty much what it sounds like, hot sugar being shaped and pulled into diverse “artistic” shapes. The sugar is warmed, dyed (any colour of the rainbow) and once it’s the … Continue Reading →
Ma Maison’s Macarons, Toronto
If you’re not familiar with French Macarons, well, you should head out there and definitely try them. Two crispy yet chewy almond cookies sandwiched together with a velvety ganache, or a delightful jam or even better a smooth and subtle buttercream…. what’s not to love?!!? There’s plenty of places around Toronto doing them well but … Continue Reading →
Geek Grill Gambit
I know there are more inexpensive and functional ways to keep tabs on temperature in your grill, but there are none cooler. Enter the iGrill bluetooth thermometer. It is a stand alone meat probe style thermometer that also comes with an app to link directly to your iphone or ipad via bluetooth. Features include safe … Continue Reading →
Man To Eat Nothing But Wife’s Breast Milk.
Its been a while since we ran a spread on the growing popularity of using human breast milk for things other then feeding a child. In the interest of keeping up to date with rapidly expanding world of human breast milk consumption, here is yet another wonderful, touching and slightly strange story. It all boils … Continue Reading →
Sugar Art Mastery
I can’t say that pretend to know much about the world of pastry arts. I would even go so far as to say the whole pastry world for me is full of mystery and wonder. So when I saw the sugar work below, I almost fell off my chair. The pastry chef is Bastien Blanc-Tailleur … Continue Reading →