Category Archives: food and cooking

Nettles

Nettles are here so spring can’t be far behind. My sister brought some tender young shoots over from Gabriola this weekend and they made there way onto pizza yesterday and into a fritatta this morning. I’ve never gone searching for … Read More…

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Jiro

This is some next level shit. I hope I’m still cooking at 85.

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It’s A Cook-Off!

I challenged a colleague to a cook-off today. One hour to make one dish with mussels or clams as the main ingredient. An impartial judge would then taste the two dishes and makes a decision. Sounds like fun, right? I … Read More…

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Check out this mesmerizing video of Tuna fisherman in the 50′s? 60′s? I’ve been trying to find the source, but there doesn’t seem to be any information on it. My best guess is somewhere in the Pacific………Any guesses people? Thanks … Read More…

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Cheater Barbecue

If you find yourself without a smoker, there’s always cheater barbecue. Rub one trimmed beef brisket liberally with Magic Dust (recipe below), and refrigerate overnight. Wake up early, say around 6 a.m., and preheat the oven to 225°F. Place the … Read More…

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Last night Naomi showed me the site Shaping Traditional Oral Knowledge and I think it is brilliant. Designer Jihyun Ryou has created a project that highlights traditional food storage methods with an aim to reduce energy and waste. She has … Read More…

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Gumbo

Last year I was lucky enough to do some consulting for a new restaurant with a focus on the cooking of the Southern United States, with a focus on New Orleans. I knew next to nothing about this type of … Read More…

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Black Garlic Granola

With some fermented black garlic left over from an event a few weeks back, I’ve been playing around with it the last little while. This latest experiment was once again inspired by the Eleven Madison Park cookbook (solid gold by … Read More…

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Fried Chicken

In my mind, frying chicken is one of the funnest things to do on the planet earth. First off, there is the transformational process of taking a pale, floppy, dead bird, and through a process that can only be described … Read More…

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Black Garlic

I just tried this cool technique for making what is essentially black garlic leather in the Eleven Madison Park cookbook. You take fermented black garlic cloves, pass them through a tamis or fine-meshed sieve, roll the puree between two pieces … Read More…

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