Jamie Oliver is walking gingerly these days - and those aren't free range eggs...mamaluc!
Food thread
- Thread starter essguy_
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Why would I go to Burlington when I can get bombolini within walking distance (in summer) of my house.
The Amazing Debora makes Crespelle, the dish that was Bobby Flay's worst loss on his cooking competition show - he looked panic stricken.
The Amazing Debora makes Crespelle, the dish that was Bobby Flay's worst loss on his cooking competition show - he looked panic stricken.
I was going to make hagus in honor of...but in the end I just didn't have the stomach for it.
He should start with curatelle before progressing to haggis.
The dead of winter, have restrictions been lifted? No point in bringing the ultimate Canadian Winter Comfort Food home.
I prefer Osso Buco, which I made often in the cold months back in the old country.
The hot marrow on a bit of bread at the end of the meal.
If this keeps up Jamie Oliver is going to need diapers...can hardly wait for his chicken vindaloo!
Craving the foie gras at Lapinou with just a bit of salt flower.There seems to be a large number of foodies on Terb. What do you crave? What food do you make better than what's available in TO? What trends do you like, which ones do you hate? or simply post your food porn pictures/videos.
I'll start with Poke. This seems to have been a big trend in mainland North America in 2016/17 and all over Toronto (usually as an appetizer). But the stuff that passes as "Poke" really disappoints - a lot of filler (avocado, lettuce, usually mayo only). I like real Hawaiian style Poke (and even that is different from island to island). My favourite is Oahu Shoyu Poke which in it's basic form is: fish, finely chopped Maui onion (which is just a sweet onion), salt, Soya sauce, kukui nut relish (candle nut), some form of seaweed, sesame and sesame oil. Maybe some heat in the form of crushed chili. I like it in a bowl served on a bed of rice. You can't get it here but it's really easy to make at home with some substitutions for stuff you can't find (eg: Ground sesame instead of kukui nut relish, finely chopped Japanese pickles instead of Limu - also combined with the ground sesame tastes a lot like kukui nut relish). The key is good sushi grade fish (usually tuna or salmon) so it can get pricey for what should be a simple dish. Of course in Hawaii stores and restaurants can buy directly from a fisherman - so fish is incredibly fresh and cheap too.
Here's a picture of the Poke available at Foodland on the North Shore of Oahu. You can get a decent sized bowl of this on a bed of rice for about $9 U.S. Absolutely delicious and believe it or not some of the best Poke on the Island - they have about a dozen varieties available and because of turnover, it is always fresh. I'm going to the North Shore for a week after Christmas with the kids and all I can think about is the food. Foodland Poke (good fried chicken too), Ted's Bakery, food trucks, Haleiwa bowls, fresh mango's, bananas... Hope the surfing is good for this "older guy" too (but if it's really pumping, I'll be on shore patrol: eating LOL!).
Jesus christ.
Picture is crap but oh well!
I've never heard of Lapinou, do they do foie gras burgers there, can I get single malt to wash it down with?
Vice relented.
Strong Italian influence at this bistro, not surprising, Provence and Piedmont were once the Duchy of Savoy.
They have something on the menu called Ricotta Dumplings, known as Crespelle. Check out post 406.
Here's a seafood one.
The Amazing Debora making a Spanish Torta and just slightly promotes herself. Shyest online chef ever.
Another Einstein moment from Marjorie Taylor Green. She said that Pelosi has her own Nazi Gazpacho Units.
In honour of this moment of Zen.
In honour of this moment of Zen.
