rss feedSome food fun for the new year.
01.10.12
Its the new year and while everyone struggles to get back into the swing of things, we here at notesonameal.com would like to put a smile on your face.
New Loblaws – Queen and Portland, Toronto
posted by Lemon Tart on 2011.12.15, under food, Food pic, food pics, Good Food, Great Food, lessons, Made in Toronto, Mouthy Bits, Photos, reviews, seasonal food, stuff, Torontos Finest
12.15.11
I must say that, in my opinion, Loblaws really tops all the other grocery stores in Toronto for the quality of products offered and their variety. Although it may be pricier than others, freshness is always guatanteed and the customer service is definitely admirable.
Beautiful custom knives in Brooklyn
11.08.11
It is pretty much fact that cooks love knives. Of all the gear in kitchens, we love knives the most. We covet them, baby them and cut stuff up with them. I am no exception. I am constantly on the prowl for new knives, innovative knives; knives that speak to me. Thats when I came across this video about Cut Brooklyn, I was instantly taken in.
Sugar flowers
posted by Lemon Tart on 2011.10.16, under Baking, food, Food pic, food pics, lesson learned, lessons, Photos, pics, stuff
10.16.11
Since baking in general is not dangerous enough, I’ve taken on a new challenge…. sugar pulling. For those not familiar with this concept, well, it’s pretty much what it sounds like, hot sugar being shaped and pulled into diverse “artistic” shapes. The sugar is warmed, dyed (any colour of the rainbow) and once it’s the right temperature, it is pulled to aerate the surface and add a phenomenal sheen. Afterwards, under a heat lamp in order to keep it hot, the sugar is formed into whatever shape you want and allowed to cool (to set).
Apple vs. Apple
posted by admin on 2011.09.23, under burnt offerings, experiment, lessons, Skills, stuff, Uncategorized, Video
09.23.11
In my other life, outside of cooking, I am a huge geek. I love tech and I am a bit of a Mac nerd. While I love both worlds, there are few cases where the two meet. For example, while I am typing this, my left index finger is unusable and pretty tender as I removed a large portion of the end of it while butchering a pork shoulder. Even still, its hardly a case of two world colliding, more of one bleeding into the other, if you pardon the pun.
Some More On Rome
05.09.11
Its a beautiful morning here in Florence. The sun is shining and the air is crisp; a little Joan Jett playing in the background.
Jacques Pepin vs. omelet
03.10.11
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.
8 Mesmerizing Food Videos
posted by CHEFinBERLIN on 2011.03.01, under Baking, chefs school, food, food around the web, Food pic, food pics, Good Food, Great Food, lesson learned, lessons, Photos, pics, recipes, Skills, stuff, Video
03.01.11
Saveur Magazine just put up 8 great food videos. The first one starts with Jacques Pepin boning a chicken then proceeds to other kinds of food prep.
Caviar on a Budget
posted by CHEFinBERLIN on 2011.02.16, under food, food around the web, food scan, Good Food, lessons, recipes, stuff
02.16.11
This is one of those no-brainer foods and since I’m a vegetarian it’s a quick fix for an app.
Artisinal plea from a fed-up-foodie
posted by CHEFinBERLIN on 2011.02.16, under food, food around the web, lesson learned, lessons, List, Mouthy Bits, reviews, Skills, stuff, Uncategorized
02.16.11
We not only label foods, but we label ourselves – Certainly is “food for thought”
