This post – because it focuses on celebrity chef Salt Bae’s technique for seasoning steak – may seem out of place in the Fab Food Blog. But The basic principles discussed are considered sound, and can be applied to any food to enhance flavour…Read More →
If you’re doing the traditional Boxing Day thing and cruising the sales, you’ll be whacked by the time you get home this afternoon. If ever there was a time to fall back on pre-made meals – either your own or from the supermarket – this is it!Read More →
We’ve been hearing a lot about plant-based meat substitutes lately. One would think that ‘plant-based’ meant blessed or anointed with goodness. Now, a Swedish University study says some key plant-based protein sources may be flawed…Read More →
We’ve been talking a lot lately about the eventual end of conventional meat. It’s about rising food prices, the non-sustainable nature of livestock production, and issues surrounding climate change. (Though I say some will survive…)Read More →
Folks are always surprised when I tell them tart, salty dishes can be improved significantly by adding a little sugar. And they’re usually just as curious when I tell them many sweet dishes can benefit from a pinch of salt. How, you ask, does that work?Read More →
Time we caught up with the list I always have sitting beside my computer screen. The one where I note in passing neat hacks and tips that don’t merit a whole post to them selves, but still deserve a mention. Today, a couple of mismatched, but marvelous examples…Read More →
This came across my screen from one of my usual food news sources. Albeit it one that usually provides the lowdown on improbable hacks, goofy challenges and other fringe absurdities. But I think this idea has real potential…Read More →
Here’s a sad story (sad in so many dimensions) about the end of an iconic restaurant. Silver Inn Restaurant in Calgary was the home of Asian-American Ginger Beef. It’s also the the end of that original trademark menu item, and eatery’s famous street sign…Read More →