Poultry requires special handling on the smoker. And special prep by way of marinating, brining and basting. It may seem like overkill, but if you take the time and effort to do it all right, you’ll be oh, so glad you did!
Remember when you were a kid? How many people with Peanut allergies did you know? Or had even heard of? Peanuts were a universal snack for all ages and Peanut Butter sandwiches were the mainstay of every school kid’s lunch.
Do you make food product choices based on label claims such as, ‘All Natural Ingredients!’, ‘Not from Concentrate!’, or ‘Natural [product] Flavour!’ ? Well, you may be disappointed to discover that these ‘Natural’ claims don’t necessarily guarantee that the product
I don’t necessarily agree with everything the Organic movement, the Whole Foods movement or the various stripes of vegetarians say – especially the more extreme groups. And I think the ‘healthy’ types are overdoing it in their ongoing witch hunt against fast Food. But…
Poutine is one of a very few foods that can claim to be truly and totally Canadian in origin. Like Butter Tarts, Tourtiére and Beaver Tails (the pastry, from Ottawa; but more on that in a future post!). Today, we’ll delve into the origin of this heart-attack-in-a-bowl and show you how to make it right!
In a restaurant, hotel or institutional kitchen, guess who the most important staff member is? Yup. It’s the dish washer! If the dish washer isn’t on top of things, there are no pots and pans for the cooks to cook with, no plates to serve the food on and no table utensils to eat it with. It’s that simple.