Finally… Something to celebrate a Monday Morning for! Science has developed a tech-nique to produce a perfect hard-boiled egg – every time. It’s a bit fussy, and it takes a little time. But the new technique will enchant egg lovers…Read More →
I never thought I’d hear myself say this, much less write it on the Foodernet, where it will persist forever… But I have to admit there is at least one way in which Canada’s supply man-agement system for regulating the food chain doesn’t suck…Read More →
A little of everything on the menu at Fast Food Week this time ’round. Also, a rash of reloca-tions, with the KFC head office and an IHOP + Applebee’s collab moving into Texas, and… Netflix moving into a Vegas casino for a one-year resto ‘residency’!Read More →
It never fails. When a popular product is in short supply, some nefarious folks always rush in and buy low – so they can sell high later. And they buy lots to drive prices up. Accordingly, hoarders have swooped in on the egg market…Read More →
I swear – sometimes I don’t know whether to laugh or cry when I see headlines like that one while visually trudging down the back lanes of the Foodernet. But they come up regularly. And they’re usually a waste of a serious cook’s time…Read More →
Yesterday, we opened up the whole issue of flavouring festive roasts and mains without using traditional, starchy, bread-crumb or rice-based stuffings. And we promised we’d focus on some less-obvious ingredient op-tions today…Read More →
COSTCO’s former CFO has finally stepped down. He announced his retirement almost a year ago after 40 years on the chain’s exec-utive. But stayed on as a special consultant while his controversial successor established a firm foothold…Read More →
I have traditionally thought of bread or rice stuffing as the base for injecting savoury flavours into my festive roasts. But a post I just came across is helping me broaden my horizons while making my Holiday mains healthier…Read More →