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Sands of flavour
When we admire our food, it admires us right back. These photos make me happy. Food is, quite simply, mesmerizing.
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Bite: Sorbet
Sorbet can be traced back as far as 3000 B.C.E. Somewhere in Asia, some crazy geniuses were mixing crushed fruit with ice. A bit later in Egypt, pharaohs offered their guests fruit juices mixed with...
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Bite: Natto
About 1,000 years ago, some Japanese soldiers were attacked while boiling soybeans for their horses. They quickly stuffed the beans into straw bags and when they finally got around to unpacking them a...
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Bite: Eat Real Ramen
When most of us think of ramen noodles, we think of the instant rubbish that is made from the cheapest ingredients and produces the cheapest meal we can find. University student survival food. This is...
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Candied Ginger Week: Ginger Syrup and Candied Ginger
Most children have difficulty eating very sharp and hot flavours. There are some foods and flavours that I remember despising when I was very young and later grew to enjoy, such as cilantro, arugula...
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Candied Ginger Week: Candied Ginger Truffles
If I were to anthropomorphize the flavour profile of ginger, I’d tell you all about her snappy, sassy character. She is difficult not to notice and constantly demands your attention. But, oh, you...
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Candied Ginger Week: Cocoa covered candied ginger
When one finds oneself with an excess of candied ginger (I seem to have mountains) one must find ways of using the spicy nuggets creatively. Here are a few simple steps to help support this...
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Candied Ginger Week: Candied Ginger Cocoa Nib Cookies with Nuts
Cocoa nibs can be found in more and more places: chocolate covered cocoa nibs, smoothies, protein shakes and various baked goods. They are broken pieces of cocoa beans that have been prepped all but...
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Candied Ginger Week: Ginger Syrup and Pomegranate Cocktail
I thought I’d end Candied Ginger Week with a desperate plea for summer to arrive. I’m ready for you, summer. I’ve got my spritzer in hand and hot beaches in mind. Unfortunately, these days I need my...
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Mustard Fail
As a fearless experimenter of food, I pride myself on my ability to adapt a recipe to make it my own, as well as combine unassuming flavours and be undeterred by the results whether they prove to be...
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