So I have returned with another update for the Vegetable/Fruit of the month club. I would like to officially dub May as “LEEK” month, regardless of this vegetable’s ability to be harvested from mid-fall until early spring. Also, the true gems of the leek family that spring up (bad pun) around this time of year …
Category Archives: lesson learned
Barberians Steakhouse
To sum this restaurant experience up in one word is really easy since only one comes to mind when describing all the aspects of this dinner: outdated. From the decor to the service (although it was phenomenal) and especially to the food, the locale hold true to its well implanted roots on Toronto’s dining scene. …
Restaurant Review: Gus and Guidos
Gus and Guidos is quote “A Greek Italian Experience.” An experience is definately what you get when you walk through the doors and sit down to have dinner at this establishment. My experience has left me wanting to drive into Toronto and get the taste of this terrible meal from my palette by eating at …
Epic Food Scan 5: Meat Hoop
What can I say? Words fail me here. This is an amazing blend of form and function. Clearly, the four mini nubs of meaty mush goodness are an integral part of the ingestion of this work of art. I cannot adequately describe the emotional and physical response I get when staring at this image. Its like …
Chef School Essentials 2: More Knives
Choosing your knives. I like knives. I like sharp knives. I spent a long time wandering around the city trying to get my hands on as many knives as I could. There is something fascinating about how a knife feels in the hand; how it cuts and how it sharpens. I feel that having a …
Lemon: The New Bacon
Recently I can’t stop thinking about lemons and how I could add them, the juice, zest, slices, wedges, and whatever amount from a teaspoon to a few ounces and the result would only be a positive to the desired dish. Its just as versatile as anything else out there and gives bacon a run for …
Chef School Essentials Part 1 – Knife roll
So here we are, at the end of the whole chef school experience and a great time to talk about what was absolutely required and what pieces of kitchen paraphernalia are completely useless and shouldn’t be bought! And this is more than an open post so feel free to post your opinions and feedback! This …
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Roast Garlic Basil Pesto Experiment
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. I let the mix …
Fear Not The Knife
As a seasoned (translated OLD) cook I guess I have a lot of experience in chopping, slicing, dicing, all that stuff. In the process I’ve lost a fingertip on a few occasions plus the odd fingernail. Initially I bought what was “expected” rather than what felt great in my hand. I think that’s why I …
Lessons in abject nonsense
Or how internet explorer made a pretty site ugly. It turns out that after slaving away over some css to make the site all handsome, Internet Explorer does not know how to read web standards compliant css code. To mourn the loss of a handsome site and the sad, sorry lesson of IE’s gross inadequacies, …
Inspiring Our Kitchen
I’ve been in and around restaurants since I was 12 years old and washing dishes at my parents resto on the south shore of Nova Scotia. I have worked in downtown Toronto, uptown Toronto, in PEI, Collingwood and now out west and I gotta say, no matter where you go some things never change and yet others …
Ethical Food Part 2
So I found this online. Its a BBC program called Kill it, Cook it, Eat it. It deals with animals from farm to plate. Not an easy watch, but pretty much as real as it gets. The whole thing is explained in the first 15 seconds or so. Not for the faint of heart.
The End Of 2009
I set out to make a dinner for my friends as a way to close out 2009. It had been a year of many changes and I wanted a fitting meal to say farewell with.
$20 Challenge Via Germany
Off the top of my head I can think of a few menus under $20 that are simple to make and easy on the budget. I live in Germany so trying to compare costs of food here to cost of food there.
HO HO HO
Well I’m about to get into my Christmas cooking mode (read: red wine opened and music cranked). For me it is Polish delights on the 24th and tukey on the 25th. The perogi assembly-line usually kicks into highgear around 8pm on the 23rd and takes us well into the early hours of the next morning, …