What has 6 000 time the atmosphere of the earth, blasts water at 40 000 PSI and removes the flesh from living shellfish in less then a blink of an eye?
Category Archives: Food pic
Au Pied de Cochon – Montreal
Having recently visited Montreal, I had the wonderful opportunity to visit Au Pied de Cochon and therefore a review of such a restaurant was inevitably due to appear on our blog. Although the locale’s name won’t sound too familiar, you may know the owner/chef Martin Picard from his Food Network Canada show “The Wild Chef” …
Durable food products.
Super Size Me put McDonalds in the hot seat for what its food products can do to the human body. Here is another great little McDonalds experiment conducted over 6 months. There has been a lot of backlash over this video and a quick search of the internet will pull up some pretty heavy news …
Macarons
Having always been fascinated about the art of making macarons, I’m proud to put up this little post as a tutorial for those wanting to try this process out. Just to clarify, I’m not talking about those fairly disappointing and overly sweet coconut confections but about the colourful and extremely flavourful french macarons. A thick …
Give it a Rest – Gluten: In-depth
Here’s a food geek that can explain Gluten: In Depth, & why it is sometimes best to give this network of proteins a break. http://www.finecooking.com/item/21978/gluten-in-depth Thnx Notesonameal – keep up the good work!! Jill www.CHEFinBERLIN.com
Kitchen Technology: Baker’s Tweet
For all you bakers out there: What do you think of this kitchen gadget – does it look useful or useless? BakerTweet from POKE on Vimeo. Aspiring bakers would like to know…. More From the BakerTweet website: What is it? BakerTweet is a way for busy bakers to tell the world that something hot and …
Eat Your Colors
EAT YOUR COLOURS I really like colourful food ~ vibrant squash, heirloom tomatoes, black garlic, peppers, beans, salts (the list is endless). Germans call these truffle potatoes. Upon opening the pack it’s easy to see these are from the ancient Andes culture called Peruvian purple. They have a very long history stretching continents.The skin is …
Nadege Patisserie in Toronto
Have you ever had a very strong urge to overpay for mediocre products?! Well if that’s the case, Nadege Patisserie (Queen West between Bathurst and Ossington) is the place for you. With clinically white walls and bare decor this cafe offers its patrons almost as much warmth as the Mental Health Ward of a hospital. …
Food Humour
Kraftwurst – We are Pork Products! It’s fun to laugh at food!! Jill www.CHEFinBERLIN.com
Food Fail: Candwich
Life is a busy rat race. Between cubical decorating, water cooler gossip, football, hair appointments, drinking with boys, huffing glue, mani-pedis, shopping and reality shows, its a wonder anyone has time to eat. Lets face it, finding time to make those pesky meals is just too much sometimes. Eating is not about enjoying the ingredients …
All tiramisu wishes it was Lime Thyme!
I was recently given the opportunity to create my own dessert for Ma Maison, the pastry shop where I’m currently employed and after many months of trial and error it’s finally out. With the guidance of the pastry chef and a very vague idea, Lime Thyme was born. It is our take on a traditional …
Strawberry Shortcake Continued…
It seems as though I may have a fixation with this little dessert but it’s one of the simplest I know to make and it’s really good for clearing your pantry and your fridge. So this time I made it a little different due to the lack of whipping cream in my house. So this …
Strawberry picking
Our never ending quest to keep our diets as local and as natural as possible has brought us to Andrew’s Scenic Acres for some pick-your-own strawberries. It’s location just outside of Mississauga makes it one of the most accessible farms in the West end of Toronto and the place is definitely designed to attract the …
Food pictures, chefs cooking at home (1)
Salted Chocolate Caramel Tart
I made this a lot last fall/winter after we had a delicious one from the Queen of Tarts in Roncesvalles (which has since closed) and I become obsessed with recreating it. I LOVE LOVE LOVE the contrast of the salt with the sweet caramel. Its a great dessert to make ahead of time and I …