This is a site for pairing foods and drinks – great for chefs and bartenders. Foodpairing shows tasty food pairings based on scientific data – it’s amazing because it takes the worry if “this tastes good with that”. They hold food pairing workshops and also match ingredients to brands.
This is a great video I found while wandering around youtube. It has some sassy language so I wouldn’t blare it at work. Mac Lethal, spits some mad rhymes while flipping flapjacks. Tight lyrics and perfect pancakes; a win both ways. Enjoy.
Just in time for the holidays, the Ma Maison team decided to enter a fierce but fun gingerbread competition. The rules were simple, make “something” out of gingerbread was basically all we were told. The construction had to be 2x2x2 feet and everything except the base had to be edible. Ma Maison came up with the idea of a bakery and although our results didn’t win the prize, a few great lessons were learned in the process. Here is what was created and some of the competitiors
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.
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 from France. He’s young, driven and makes some of the most incredible show pieces around. He is literally taking the pastry world by storm. Everything in each image below is made out of sugar – everything. All the images below are taken from his blog which I whole heartily encourage your to visit.
In my other life, outside of cooking, I am a huge geek. I love tech and I am a bit of a Mac nerd. While I love both worlds, there are few cases where the two meet. For example, while I am typing this, my left index finger is unusable and pretty tender as I removed a large portion of the end of it while butchering a pork shoulder. Even still, its hardly a case of two world colliding, more of one bleeding into the other, if you pardon the pun.
Recently, the LA Times reported that the smarty pants people at Cornell University had developed tool food tool for “solid freeform fabrication.” Basically, its a 3D printer (currently all the rage in nerd circles) for food. Layer by yummy layer, food is created or built. As a prime example, I direct your attention to the image below. The small golden nugget is a in fact a) shaped like a space shuttle and b) made of scallop puree.
I’m very proud to announce that I have completed my very first novelty cake all by my lonesome. Six or so hours later and 2 kg of butter, 18 eggs and a tonne of red food colouring later, I give you the pig!
After trial by fire, and over a week immersed in Italian culture, I have learned a few things about pedestrian physics here in Italy.
Internationally known Chef David Chang is coming to Toronto in 2012, in partnership with Shangri La Hotels & Resorts. Foodies and people in the industry, myself included, will be watching very carefully in the coming years. Must say I am curious and excited to see what he does with his restaurants and his time in Toronto. Daniel Boulud tried Vancouver, but last week announced that he is shutting down his two restaurants. Gordon Ramsay is becoming a minority partner in Montreal. Can another international chef make it in Canada? Or do we just love our own talented chefs too much?
Copyright Notes On A Meal a Toronto food blog
Entries (RSS)
and Comments (RSS).
This food blog is best viewed using firefox. 
rss feed