Notes On A Meal

Etobicoke Farmers Market

Lemon Tart — Wed, 01 Sep 2010 20:54:38 +0000

It’s definitely the time of the season when all fruits and vegetables are flourishing and most certainly the best time to visit a farmers market. Not necessarily for the prices but for the quality and freshness of the ingredients available there. My family and I have been avid consumers of the Etobicoke Farmers Market (located in the Etobicoke City Hall parking lot at Burnhamthorpe and West Mall) every Saturday for the past few years. From it’s beginning in early June until the very last few “warm” weekends around Thanksgiving, Ontario farmers line up their produce and are more than happy to share their stories with you. It’s only open on Saturdays between approximately 8am and 2pm but I do recommend you getting there early in order to have first dibs. (I do believe that on Sundays the whole market moves to the Square One parking lot in Mississauga but I cannot guarantee that the same products will be available)

Read more on Etobicoke Farmers Market…

Book Review: Molecular Gastronomy- Exploring the Science of Flavor by Herve This

Al Dente — Wed, 25 Aug 2010 04:06:48 +0000

“It is not enough to know the principles, one needs to know how to manipulate.” – Michael Faraday

This is the man, the founder of Molecular Gastronomy. Along with fellow colleagues, he defined the science behind cooking. His prose is simple and unabashed. On topics like making stock, to tenderness and juiciness, to how salt affects taste and algal fibers.

A little bit of Julia Child magic

admin — Mon, 23 Aug 2010 04:57:25 +0000

This is an older clip of Julia Child appearing on Letterman. Its really funny and bless youtube for keeping this alive.

She is super quick on her feet and runs circles around Letterman. Their dynamic is awesome from the get go.

Book Review: The Soul Of A Chef – The Journey Toward Perfection by Michael Ruhlman

Al Dente — Tue, 17 Aug 2010 04:27:01 +0000

This book is Michael Ruhlman’s second in-depth book into the world of the Culinary Institute of America (CIA). His first book being The Making of a Chef: Mastering Heat at the Culinary Institute of America.

Lee Restaurant in Toronto

Lemon Tart — Fri, 13 Aug 2010 21:13:51 +0000

Anyone who has tuned into the Food Network at least once in the past decade knows who Susur Lee is and what he’s capable of producing. He’s definitely among the great chefs of this city that have managed to put Toronto’s culinary abilities on the North American map. His restaurant is located on King St West (east of Bathurst) and seems to be attracting quite a lot of buzz and it’s definitely well deserved. It was an extraordinary dinner and the chef was humble enough to even make his rounds to all the tables during the dinner service to greet his guests.

Read more on Lee Restaurant in Toronto…

Book Review: The Whole Beast: Nose to Tail Eating by Fergus Henderson

Al Dente — Tue, 10 Aug 2010 12:52:33 +0000

Foodie Classic. Ahead of its time. Many imitators, few successes. For true culinary epicureans Fergus Henderson is the standard for “total utilization.” He was doing offal when it was taboo, while others were gaining stardom and Michelin Stars serving truffles, foie gras, and fillet mignon. Henderson would not give way to trends and fads, staying true to his vision of a craftsmanship by elevating “alternate cuts” of meat on his menu. I’ll finish this post by quoting well known chefs who would be humbled in his presence.

Kitchen Technology: Baker’s Tweet

CHEFinBERLIN — Thu, 05 Aug 2010 12:06:37 +0000

For all you bakers out there:

What do you think of this kitchen gadget – does it look useful or useless?

BakerTweet from POKE on Vimeo.

Aspiring bakers would like to know….

No related posts.

First Timer

Al Dente — Thu, 05 Aug 2010 03:31:37 +0000

Lemon Tart you stole my title, Great Beginnings, even though you thought of it first and I hadn’t even experienced a moment that needed that title. Nonetheless a title theft. All kidding aside great post, well titled (said with a hint of jealousy).

Clafouti Patisserie in Toronto

Lemon Tart — Wed, 04 Aug 2010 00:47:56 +0000

Although faced with tough competitors on it’s Queen West block, this little cafe beats out both Nadege and Dufflet (two of the biggies of the Toronto pastry world). The decor and store front are definitely not worth a double take, but they work perfectly well with the unpretentious desserts they serve. A tiny bench outside the store and three little tables inside are all the seats they can fit into their tiny place, but luckily Trinity Bellwoods Park is located right across the street and they have plenty of seats.

Epic food scan 9: Wieners and Ford.

admin — Fri, 30 Jul 2010 04:57:17 +0000

The assembly line. A true invention of brilliance. One person in a line of many, doing one thing over and over all day long. Henry Ford introduced the world to mass produced efficiency. Everything from clothes and tents to appliances and books were produced in record numbers by the vast faceless hoards of assembly line workers.