Category Archives: Sleuthing
The Sleuthing Begins in my Brand New Digs at the Centre for Social Innovation
My nifty new office — not as big as it looks — at CSI
Sleuthing Chicken (Mc)Nuggets and Dr. Robert Baker in New York State
Here is a link to my audio podcast “Nugget Man” on SoundCloud.
- Dr. Robert C. Baker: The Edison of Poultry
Recently, Ross and I mulled over ideas of where to take a much-needed one-week vacation.
In May, we’d been to London (U.K.) to visit my mum — a fantastic two weeks spent wandering, sleuthing and noshing our way around the wondrous city where I spent formative years. (See previous blogs for more.)
Melissa Leithwood Names This Year’s “It” Meat — No Kidding
- Melissa with a terrific book by Mark Scarbrough and Bruce Weinstein featuring goat meat
As I write, my kitchen is filled with the luscious aroma of goat curry warming in the oven. And I have Melissa Leithwood to thank for that.
Avocado and Cactus in Kensington
Mexican chef Francisco Alejandri at his eatery Agave y Aguacate in Kensington Market.
I don’t need another reason to rave about my favourite Toronto ‘nabe and longtime home: feisty, gritty and never-dull Kensington Market. But hey, now I have one.
Save the date (March 8, 2011) for Kitchen Sisters: A Fundraiser Feast
For 18 years, as food editor and food columnist for the Toronto Star, I shared my passion for things culinary.
Most important and gratifying was the joyous connection it gave me to people who enjoy and prepare food – from the Filipino taxi driver who enthusiastically described how his mother makes Chicken Adobo to the firefighters with whom I cooked and then ate a luscious, convivial meal of grilled chicken and rhubarb crumble at their downtown Toronto firehall one lovely evening.
Pomegranate Seeds and Other Salad Secrets
I know the name Ruby Watchco keeps popping up in this blog — and it’s for good reason.
The meal Ross and I enjoyed there one Saturday night a couple of months ago was simply stellar, “simply” being the operative word. The uncomplicated, vibrant flavour and texture combos of each and every dish from the sensational salad with still warm buttermilk biscuits to a wondrous baked apple bathed in silky sabayon were all that good food should be.
No fries on me
I have an obsession with french fries — good ones that is.
As with any food, I have barometers for assessing the quality of this ubiquitous but usually underwhelming rendition of the lowly spud. Of course, they must be home-made not frozen, cut from the right potatoes, blanched and then fried just before serving and cooked in good quality oil.
