I have recently come across a moral and culinary dilemma, one that has me going through the pros and cons of a heavy decision. Thanks to this blog and by extension Rob (the admin), I can get this of my chest and maybe hear from people if they have experienced their own loyalty issues in …
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Random Food Pics
Its been a while since I went through my food pics. Here are a random selection of food images…. click image to see the full size pic
Review: Hoof Cafe
The Hoof Cafe, located along Dundas St. W. right across from the Black Hoof, the flagship, has in my opinion become in its own right a very good lunch destination. Originally designed as a rest area for customers waiting to get a table over at the sister restaurant, Black Hoof, the Hoof Cafe offered drinks …
Food Pilgrimage
This is a post a long time coming, I had the pleasure of being on Dundas West a while ago having lunch at Hoof Cafe (a post for another time) with my uncle. After our meal Paul mentioned that there was this sausage store just down the street that has a great reputation in the …
My time at Cowbell
A couple of years ago, when I was toying with the idea of going into the kitchen, I ate at Cowbell. It had been open for a while and making waves in the Toronto dining scene. Fresh food, whole animal butchery and a commitment to farmers and producers in the local area. Now, these concepts …
Public: Our Boy Johnny Gets A Kitchen
Our close friend Johnny has been given his own kitchen in a new restaurant in Little Italy called Public. Its got a dynamite location right across from the ever popular patio spot, The Diplimatico. The decor is modern and clean. The kitchen is open and situated in full view of the whole restaurant. We stopped …
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 …
Free Labour….
I am just graduating from culinary school in a couple of weeks and I just wanted to post something for everyone out there who may find themselves in a similar situation. That situation is being used extensively for free labour. Now I understand that there are certain hurdles to clear in order to graduate, paying …
Battle For the Ages: Jam vs. Marmalade
I’m throwing it all out there, swinging for the fences, giving it the old 1, 2 knockout. What is the difference between the two? Is it because one is citrus the other fruit? If that is true then why can people get away with saying “onion marmalade?” Is it because one is made witht he …
Weird Gadget!
So I’ve been contemplating what to post about and then the idea came to me when I checked my e-mail. One of my dear friends is quite aware how anti-useless-kitchen-gadgets I am and she’s sent me a very awesome link…. if you ever have issues separating your eggs when baking, this trusty little device does …
Lemon Creme Brulee
I can officially say that i have now baked… never before have I tried or dared to mix eggs, sugar (also brown), vanilla and whipping cream to make something let alone something so damn good and simple. Yet i can’t help thinking that’s the key to this desert, that and lucky and praying to the …
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 …
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.
DIY Sous Vide Challenge
Evan and I are looking to build a DIY sous vide machine. We are sourcing the parts and are just about to ready to rock and roll. If anyone is interested in playing with us, drop us a line… Here’s what we’ve come up with so far: -in principal any body of water can be …
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, …