Category: Basic Info

  Lebanese vegan garlic mayo.

 

Hummus and pita, falafel and tahini sauce, skordalia, toum Syria & Greece, Egypt, Greece, Lebanon

Poutine Fresh French Fries, buncha cheese curds (aka squeaky cheese), and gravy poured on top. Crispy Pork Belly. Preheat 425F Brush olive oil, and sprinkle 2 tsp salt on top. Let sit 20 minutes. Score the fat. Pat dry. Rub with salt and oil (yes, again) Rub 2 tbsp oil on the fat. Rub top… Continue reading 2024-04-11

 

Strawberry Sh@rtcakes. Just like regular strawberry shortcakes but with a splattering of chocolate. For more info on chocolate, click on the tempering chocolate link.

Baisc recipe: 1 part cocoa powder 1 part cocoa butter powdered sugar and flavourings to taste some already tempered chocolate 4:4:3 tbsp is what I normally use. All temperature ranges are absolute maximums. If you go over, you can easily ruin everything. If you want to try your hand at tempering (without a microwave because… Continue reading tempering chocolate

Rice can easily be divided into 3 types, based on length. ratio is typical water:rice Long grain white rice has a neutral flavour, light and fluffy texture. Best in stir fry, casserole, pilafs, stuffings 2:1 Brown rice has a nutty flavour and is more chewy than white. Fluffs up like white, but doesn’t clump as… Continue reading 2024-04-04

Testing some “Manitoba Salmon” (Salmon does NOT grow in Manitoba) Beef bones -> brothing it up Fresh Pickerel -> doing something with it Yams -> doing something with it