Well it turns out youtube has bunch of fun videos about knife skills. If anybody has some videos they want to put up, drop me a line. Here we go with a few quick ones… Tuna prep with really bad editing…but look at the size of that fish and how easy he fillets it! More …
Category Archives: Skills
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 …
More East Coast Plates
Here we go again with our East Coast contributor. Thanks Jon for the wonderful plates. Keep the pics coming. I’d say its pretty clear you learned your knife skills at GBC.
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 …
Nothing says ‘love’ like cold ham mousse.
This scan is of a lovely salad. Feel the romance of cold ham mousse. Feel it. Touch it. And you said it couldn’t be done. Shame on you. click to see it in all its glory.
Food Fail: God Bless McNuggets
There are times when I wonder how places like McDonalds stay around… Then I remind myself that every once in a while, Im a sucker for a Big Mac. Sigh. This was taken from Failblog.org. God Bless McNuggets.
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.
Book: The Making of a Chef
From the beginning pages of the book with the opening quote from A. Escoffier, “Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations.” You get a sense that Michael has not written this book half heartedly. In fact as a reader you …
New Feature: Epic Food Scans!
I was recently over for dinner at a friends house. He brought out a few books that his dad had rescued from a local thrift store. One giant and slightly off smelling tome, called “The Creative Cooking Course”, is an opus to haute cuisine of the late 60’s and 70’s shown through the jaded eyes …
One of my all time fave pesto
One of my all time fave pesto ~ Orecchiette with Pistachio Pesto – 6 servings
Simplicity
We all know the old attage: KISS or keep it simple stupid. I always find it diffucult to uphold this belief even though I am well aware of its application in the kitchen. Once I get cooking I am always adding a little of this or that, trying to balance flavours and textures to create the …
DIY Sous Vide
Do it yourself sous vide.
Black Cod & Risotto
Made this recipe once before back at work and when I saw black cod on special I just had to try it again at home.
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, …