Anything goes in a Taco, I hasten to clarify. I haven’t found anything (that’s not mainly liquid like Soup or Stew, that is) that can’t be dressed up in a Tortilla Shell with Lettuce and Grated Cheese, and celebrated as a Taco. To get you in the mood, let’s take a quick look at some of the crazier Tacos I’ve made…Read More →
I used to think that there was no better way to enjoy a Potato than the way my paternal Grandma made them: Steaming, light and fluffy on the inside, and crispy as a Potato Chip on the outside, with a big pat of Butter melting slowly in a lengthwise cut down the middle. But then something happened…Read More →
The NFL 19-20 Season has officially started and that means, for millions of guys (and a few gals), that they’ll be absorbing themselves in the Duels of the Brown Oblong. And many of them will be grilling as tradition dictates to fulfill their main meal requirements…Read More →
Back in culinary school, we had a term that covered a multitude of different specific ingredients: ‘Tomato Product’. That included everything from tiny 6 oz. / 175 ml tins Tomato Paste to hulking big 1oo oz. / 3 L cans of whole Roma Tomatoes. We we were expected to use whatever they gave us…Read More →
Okay… There are many fruits and veggies that come into season before the middle of August. But that’s the time ‘Harvest Season’ officially starts in my part of the world, and it’s a great time to try the kind of diet that Canada’s Food Guide advocates: One high in Fresh Produce…Read More →
Some folks think that non-Alcoholic Summer Beverges have, by definition, to be boring and lifeless. Not true. If your experience with booze-free quenchers has been limited to Soft Drinks, punches and ‘-Ades’, you’ve probably never tried any of the options I’m offering today…Read More →
One thing I always hated was when I decided to make Pancakes or Waffles on a whim, and discovered only when it came time to set the table that I was out of Maple Syrup. They’re simply not the same without it. But I’ve leveraged my culinary education to create a Syrup that’s a pretty good substitute…Read More →
There’s a ‘secret’ to making Asian, African, Middle Eastern and Mediterranean dishes that most cooks not from those regions overlook when trying to learn those cuisines. But it’s an ‘open secret’ and, once I’ve revealed it, you’ll be surprised you’ve overlooked it for so long…
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