Maggie J's Fabulous Food BlogThe Straight-Up Low-Down on the Food Scene |
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It pains me to see it…. Every year, on the garbage day after Hallowe’en, hundreds of perfectly good pumpkins set out at the curb to be taken away as trash. What a waste! Did you know that, with a little elbow grease and some spare time, you could make that Jack-O-Lantern into a year’s worth of pies?
We knew it was coming but just how long it might take for Burger leviathan McDonald’s to phase it in remained a mystery – until now. McD’s has announced its Canadian outlets will follow the example set earlier this year in the U.S. by ‘cleaning up’ its Chicken act: No more antibiotics!
Time to explore some of the myriad Asian Fruits. Fortunately, they fall into two categories as far as most Westerners are concerned: The devils you know and the devils you don’t! That’s not to say that all Asian Fruits are bitter, smelly or hard to eat. But some of them definitely are … different!
We’ve touched on the Asian tradition of pickling in our discussion about Kimchi in a previous post and it’s time to continue that talk with a look at two ubiquitous Asian ingredients that are also commonly pickled. One is the Asian Cucumber. The other is the famous, gargantuan Daikon Radish…
We’ve only just scratched the surface of the Real Asian Ingredient realm… The more you look, the more you discover there is to see! And I’m happy to report that my e-mail box has been bursting with suggestions for further ingredient exposés. Today, we’ll tackle just one ingredient, but it’s a big one…
It’s Thanksgiving weekend in Canada and most of us are gearing up for the traditional holiday feast, either today or tomorrow. And, for most of us, that feast will be built around a big, plump Turkey! Stand by for a compendium of helpful Holiday Feast menu tips from past FFB posts!