We recently had the pleasure of being spoiled by a very dear foodie from far far away… The company was great, the evening full of laughs and to top it all off, the food was outstanding. Since we like to believe in the idea of “go big or go home” we enjoyed a seven course …
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One more creepy factory food machine.
It is a reality that our food delivery chain depends on systemization and increasing mechanization. That being said, it is strange and creepy. As a result, people are moved further and further away from the food they eat. This video is disturbing and quite graphic. It shows the JR-50 Robotic Hog Head Dropper severing the …
Summer Slow Down
I have to apologize for our summer slow down. We have been eating, traveling, relaxing and well, not really posting much. There are a few travel posts coming up soon and in the spirit of being proactive, here is a neat-o meat tid-bit. Behold, the wondrous, incredulous and all together frighting automatic chicken de-boner. It …
Chef David Chang above the 49th Parallel
Internationally known Chef David Chang is coming to Toronto in 2012, in partnership with Shangri La Hotels & Resorts. Foodies and people in the industry, myself included, will be watching very carefully in the coming years. Must say I am curious and excited to see what he does with his restaurants and his time in …
Nancy’s Flavourful Tang
Egon’s rosemary batard received some love from torontolife.com. Just goes to show that if you treat Nancy right she’ll rise to the occasion. Awesome job Egon, keep up the baking. Here is the link… http://www.torontolife.com/daily/daily-dish/from-the-print-edition-daily-dish/2011/02/24/kneadful-things-a-guide-to-the-best-restaurant-bread-in-town/
Big Night, Romagna Mia Style
Romagna Mia is closing its doors, on Sunday March 6th, after 14 years. Chef Gabriele Paganelli will be closing down and re-opening under a different menu and name, Paganelli’s Risotteria-Enoteca. Gabriele has decide to go out in style though, paying homage to the 1996 critically acclaimed movie Big Night. If anyone hasn’t heard of Big …
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”
Pushing The Boundaries
In the spirit of veering away from our usual sushi outings, my friend and I decided to try North 44 for a change of scenery. Conveniently located in the Yonge and Eglinton area, North 44 offers diners an eclectic variety of food in an elegant environment. It took us a good 20 minutes to figure …
Quote from Leon Kass, Ethicist, from his book The Hungry Soul: Eating and the Perfection of Our Nature
“…nature does everything in the operations of a beast, whereas man contributes to his operations by being a free agent. The former chooses or rejects by instinct and the latter by an act of freedom, so that a beast cannot deviate from the rule that is prescribed to it even when it would be advantageous …
Human Milk Cheese.
Doesn’t the idea of cheese from human milk sound yummy? No. Not really.
In case you missed it.
I have been on a marketing kick lately, drawn to those golden gems of advertising that make you laugh or nod or think. I find the thought and creativity of great ads to be truly inspiring. So to celebrate the wonders of food advertising, I have put up a couple of truly great ads. The first …
200 Posts And Counting
Its been just over a year and much has changed. We have gone from a little, unknown blog to a slightly larger and better known blog. Congrats to all of the wonderful people who make this blog possible. We just crossed 200 posts. Thank you and keep up the good work.
Book Review – Sourdough: A Recipe For Life
It’s amazing. Loved it. It’s small. It’s cute. Having recently begun baking my own bread, at work and personally, this book was given to me by Ryan, the butcher and charcuterie Yoda at Marben. He suggested I read it to get a better understanding of leavened bread and specifically sourdough. I assume he handed me …
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Opinion on Mark McEwan’s Book – Great Food At Home
I was in the Coles bookstore in Brantford at the Lyndon Mall buying a gift for my mother, an early Christmas gift if you will, and thought I would walk by the cookbook section and see if anything would catch my eye, something that I may have missed on Amazon (love you Amazon, your the …
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