It was a long day. One of those days that doesn’t want to end. One of those days that seem to suck the living soul right out of your body. It was a long day. Then we hit the kitchen. Continue reading “It was a long day.”
Chef school rant.
Right now I am sitting in the cafeteria at George Brown Chef School. Its a good place to sit and work. Its a large space dominated by a giant hole in the floor looking into the main floor foyer. So really, its a small space. Continue reading “Chef school rant.”
George Street Diner
After yet another lovely greasy breakfast enjoyed in this cozy little diner, I figured it was time to tell the world about the wonderful home cooked food available here. Located on the corner of Richmond and George street, in the heart of downtown Toronto, this crimson red building cannot be missed. Continue reading “George Street Diner”
Someone elses cooking school wisdom
“You learn all kinds of things in culinary school. The difference between an allumette and batonnet is a life-or-death matter. There’s a course that Continue reading “Someone elses cooking school wisdom”
Do Not Rush a Persimmon
Persimmons are a strange and vindictive fruit. Delicious, but if you attempt to eat one before it looks too rotten to eat, you will be sorry. I rushed a persimmon this afternoon, about an hour ago … my mouth only just recovered. Continue reading “Do Not Rush a Persimmon”
Mildred’s Temple Kitchen
I have to start this post by stating that I’m about to base my idea on one single event and one meal enjoyed in this restaurant. It may be an unfair representation of the restaurant as a whole but for me it was more than enough to help form an opinion. Continue reading “Mildred’s Temple Kitchen”
What goes best with truffles?… More truffles!
Recently had the honour to be invited to a truffle dinner… and unfortunately I can’t share the wonderful flavours experienced of that night but the pictures are a good beginning
Interesting discovery…
Puff Pastry + Lemon Curd = a fairly dissapointing excuse for a lemon tart
Having had a little bit of pastry left over from another baked good, I decided to see what would happen if the dough was baked in a little muffin tin and filled with lemon curd. Overall, a yummy wannabe lemon tart was exposed. Waaaay too much flakiness and not enough room to fill the “tart” up with the curd but the flavour was quite right…. maybe next time I should really stick to the basics and not mess with a really good thing!
Also came up with a decent proportion for making the lemon custard (fills about 6 small tarts):
1/2 sugar, 3 egg yolks, juice and zest of 2 lemons and about 1/8lb butter (half stick)
– beat the eggs yolks lightly and combine with sugar in a sauce pan, add the lemon juice and zest carefully as to not curdle the egg (can and might happen!). Cook on medium heat until the liquid thickens up and becomes almost airy. Add the butter one small cube at a time and possibly 1/4 tsp of cornstarch if not consistent enough
a random assortment of chefs school pics
Memorable European Treats (1)
Just being a pastry snob…
I know it’s not a very nice welcome to start an entry with a rant but I’ve been wondering something for as many years as I’ve been exploring the food world of Toronto: “where are all the good pastry shops?” Continue reading “Just being a pastry snob…”
So here it is
a bit of text to make the night go smoothly…
“I’m not afraid to look like a big, hairy, smelly, foreign devil in Tokyo, though I do my best not to, I really do.”
Anthony Bourdain
You know the way a beautiful woman can roll out of bed and throw on a t-shirt and look unbeliveable, and the way a beautiful woman can spend nine hours putting on meakup for a night on the town and look too “tweaked”? This meal was a beautiful woman in the t-shirt.
Chirs Bianco
A first post?
This is a new blog dedicated to food. We here at notes on a meal are food freaks. So there.