Category Archives: Mouthy Bits
Food Around The Web
Food Around The Web (via akimotochiaki)
Food Around The Web
Food Around The Web (via redmeelikey)
Epic Food Scan 7: A Taste Of Riddley Scott
As you can clearly see, this dish is a tribute to Riddley Scotts sci-fi masterpiece, Alien (that’s the first one for those keeping score). The trick to this dish is to slowly lean over the gently pulsating orbs, innocently taking in the oddly captivating visuals, totally unaware of impending doom. While lost in the rapture …
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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 …
Food Around The Web
(via appleday)
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 …
Book Review: Les Halles Cookbook
Anthony Bourdain is pretty well known. Unlike some of his contemporaries, he has done a good job of keeping close to his personality. While some other celebrity chefs have poured their efforts into reality shows, toothpaste commercials, prepared foods, gimmicky food appliances and dumbed down chain restaurants, Bourdain has kept his efforts focused on food. …
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 …
Restaurant Review: Cava
Its a Thursday night at about 8:30. I’m dressed in jeans and a cardigan. We’ve been painting all day; splatters in my hair, on my arms. We are tired, hungry, a little brain dead and in need of nourishment. Its a little late to start thinking about dinner and we drive aimlessly. The Set Up …
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 …
Food Scan 2: Log Thing
“Quick lad, pipe me a log thing!” I have never seen such wanton, gratuitous use of a pipping bag in my life.
Images From The East Coast…
Heres some plates from our good friend the Urban Newf on the east coast. He makes sexy plates… High five Jon and keep rocking the hot plates.
The Black Hoof
This little restaurant has been attracting a lot of buzz in Toronto in the past few years. The chef, Grant van Gameren, is a veteran of Lucien, Canoe and Amuse Bouche and is very adamant about challenging his customers’ taste buds with cured meats and offal. His restaurant is always packed, they don’t take reservations …