With my fellow blogger being so detailed while describing our Roman vacation I’d just like to talk about the pastry side of things. Unfortunately, it seems as though the Romans don’t really appreciate a fine pastry and will just settle for mediocre. The best looking pastries we’ve seen were at a French bakery and that’s …
Category Archives: Mouthy Bits
Notes On Europe: Rome
We have been in Italy for the better part of a week and we have settled into our beautiful apartment in Florence. We spent the last few days in Rome walking around the largest city I have ever seen. I would have posted sooner, but the interweb is hard to track down in Rome. Heres …
Ferran Adria speaks on water.
You have to respect the man and his absolute dedication to food and science. He is also really good at answering questions. Maybe something is lost in the translation? The magic really begins at about 2:15ish. Transcript: opnik: What’s the earliest memory of a transformational food experience?Adria, via translator: Before that, he would …
Jacques Pepin vs. omelet
Jacques Pepin is the grand daddy of French cuisine. His book, “La Technique” made true French cooking available to the masses in much the same way Julia Childs books did. He also happens to really know how to make omelets.
Grapes into raisins.
This short clip is a wonderful time lapse clip of grapes becoming rasins. I am a sucker for time lapse video and I think this is a super neato clip.
Human Breast Milk Round III
It seems the world has gone breast milk crazy. Up until very recently, there was very little in the way of human breast milk products. Now, in the span of less then a month, I find myself writing yet another post on human breast milk. Enter “Baby Ga-Ga” British health officials were forced to sieze …
Artisinal plea from a fed-up-foodie
We not only label foods, but we label ourselves – Certainly is “food for thought”
Human Milk Cheese.
Doesn’t the idea of cheese from human milk sound yummy? No. Not really.
Tacos el Asador – Toronto
If you’re craving some spicy “Mexican” food and find yourself in the Annex, well then Tacos El Asador is definitely worth a try. Located just east on Bloor from Christie, this little place cannot be missed. Regardless of the time of day, the half dozen little picnic tables located inside are always full and the …
Pizzeria Libretto – Toronto
I can honestly say that I’ve been waiting a really long time for a Toronto restaurant to awe me in such a way. Authentic Italian pizza, an extensive wine list, service that isn’t pretentious and a warm friendly atmosphere all make Pizzeria Libretto (221 Ossington) one of the best dining experiences you’ll have in this …
Happy holidays!
On behalf of all of us at Notes on a Meal, I’d like to wish all our readers only the happiest holidays filled with nothing but yummy food and good times. We’re apologizing in advance if posts slow down a little during this time but we’ll be coming back strong in 2011. Keep reading and …
The Reality of Fast Food
How do ads for fast food stack up against the real thing? For almost everyone its a no brainer, fast food looks nothing like their lush, plump and delicious ads.
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 …
For the love of food
The culinary world is known to be grueling towards its devoted followers forcing them into hard labour, long shifts and very low paying jobs. It’s notorious for its late nights, heavy drinking and definitely attracting a lot of curious individuals into its realm. However, I recently realized that it evolved into something even more grueling …