I’ve gotten compliments from my friends and family for the food that I’ve made, but I received the most enthusiastic raves for my cooking these past two nights. The secret is no secret at all: I made some seriously kick-ass vegetable stock from scratch and used it in my dishes. Good food really does come [...]
Enjoying food is about flavor, texture, aroma, and visual appeal. And yeah, okay, nutritional value too. If any of those elements isn’t up to snuff, the food isn’t good. Unfortunately, the food industry today is about producing volume, not about producing food that’s actually good. It’s about quantity, not quality. Feedlot beef has no beefiness [...]
Cheese is cheese, isn’t it? Not necessarily. There is an obvious difference in taste and experience between artisanal cheeses & run-of-the-mill mass produced cheese. Yes, there’s definitely a price difference, but the dollar difference is reflected in the experience when you try the cheese. I dropped by the Upper Canada Cheese Company yesterday. It’s a [...]
Making excellent sushi means making excellent sushi rice. No matter how good your fish is, if the rice sucks, your sushi sucks. Unfortunately, my sushi sucks. I’m working on it, though. I know that apprentices in real sushi restaurants – not the all-you-can-eat variety – can take years to perfect their sushi rice. I might [...]
I know almost nothing about beluga caviar. All I know is that it’s sturgeon eggs, the best stuff is supposed to come from the Caspian sea, and they cost a lot. But why do they cost so much? Can caviar be farmed? What is it like to produce caviar? This video with Gordon Ramsay takes [...]
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