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!Read More →
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.Read More →
Call them Tea Biscuits, Butter Biscuits, Baking Powder Biscuits or just Biscuits… They’re all essentially the same thing, and they represent a culinary tradition that has been spread around the world by British emigrants.Read More →
Yes, good old oatmeal! Soul of the Highlands! Heart of the Haggis! Curer of many ills! And it might even lower your cholesterol! Oats have been a staple in the northern parts of the British Isles for centuries, simply because no other grain would thrive in their gloomy climate and short growing season.Read More →
Supermarkets and food manufacturers use a number of tricks and techniques to maximize their profits on the fresh and processed foods you buy. Some are old chestnuts that we should all know by now. Others are newer and more insidious. Some can work in your favour!Read More →
The perfect accompaniment to Carolina Pulled Pork or any BBQ feast, this Slaw elevates itself above the ordinary by adding a few unconventional flavours and colours to the traditional Green Cabbage formula.Read More →