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The Globe and Mail in 60 seconds: Insect ingredients, wild nibblets and wine pricingslashfood.com » Slashfood - Aug 28, 2008 Filed under: in sixty seconds Mmmm insects. Some eat them outright, some ground them up into meals, and some grow their own for eating. For Northern Italian fare, try Vancouver's La Quercia. With the lunch meat … Also tagged: pancakes, insects, sausage, the globe and mail, cornbread, kidlunches, la quercia, laquercia, braised lamb, kid lunches, braisedlamb |
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The Globe and Mail in 60 seconds: Cheese, salmon, bottles, and malbecslashfood.com » Slashfood - Aug 20, 2008 10-12 months of ripened goodness with Peau Rouge cheese -- "Intense but not sharp, the savoury taste is balanced with fresh, fruity notes." Recipe: Pan-Fried Salmon Potato Cakes. Thick wine bottles: a sign of class … Also tagged: the globe and mail, malbec, pan friedsalmonpotatocakes, pan fried salmon potato cakes, thickwinebottles, thick wine bottles |
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The Globe and Mail in 60 seconds: Red Bull & vodka scallops to light beerslashfood.com » Slashfood - Aug 13, 2008 Filed under: in sixty seconds Normand Laprise discusses creativity and innovation in cooking, and shares a recipe for Princess Scallops with Red Bull and Vodka. Remember that Bourdain episode with secretive dinners? … Also tagged: scallops, the globe and mail, light beer, au pied de cochon, wild game, red bull and vodka, wildgame, lightbeer, private dinner parties, normandlaprise, chinese wine, normand laprise, rickmoonen, rick moonen, privatedinnerparties, martinpicard, aupieddecochon, martin picard, chinesewine, redbullandvodka |
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The Globe and Mail in 60 seconds: Pesto potatoes to burger huntsslashfood.com » Slashfood - Jul 31, 2008 Filed under: in sixty seconds Recipe: Pesto for New Potatoes. A restaurant review full of great food, sharing with friendly neighbors, and wacky outside entertainment at Two Chefs and a Table. Some Jersey cow … Also tagged: olympics, burgers, pesto, the globe and mail, new potatoes, raymond blanc, raymondblanc, newpotatoes, watermelonpanzanella, the bread bar, wine by the glass, watermelon panzanella, lherculedecharlevoix, winebytheglass, two chefs and a table, twochefsandatable, thebreadbar, lhercule de charlevoix |
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The Globe and Mail in 60 seconds: From culinary olympics to home preservingslashfood.com » Slashfood - Jul 9, 2008 Filed under: in sixty seconds BC chefs, with one extra from Winnipeg, prepare Team Canada for the International Culinary Olympics in Germany this October. The menu has been a year in the making, and will include some … Also tagged: the globe and mail, grilled steak, culinary olympics, home fermentation, home preserving, homefermentation, table 17, table17, grilledsteak, homepreserving, shiitake mushroom gravy, shiitakemushroomgravy, culinaryolympics |
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The Globe and Mail in 60 seconds: C fish to spinach saladslashfood.com » Slashfood - Jul 4, 2008 Filed under: in sixty seconds If wild, BC sockeye salmon is going to disappear, C restaurant is going to enjoy it while it lasts by adding it back to their menu. Recipes for sandwiches on the dock: Japanese-Inspired … Also tagged: sandwiches, salad, the globe and mail, stinky cheeses, sockeye salmon, stinkycheeses, sockeyesalmon |
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The Globe and Mail in 60 Seconds: Tasty crickets to a nice piece of lambslashfood.com » Slashfood - Jun 25, 2008 Filed under: in sixty seconds Are you hungry for some Spicy Parantha with Ground Crickets? Mmmmm. Or not. If you've got a hankering for hambagoos and ping dogs, with a big side of kitsch, try Ping's Cafe. This makes … Also tagged: bbq, the globe and mail, 2 4, katahdin lamb, dungenesscrab, katahdinlamb, ground crickets, groundcrickets, dungeness crab |
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The Globe and Mail in 60 Seconds: Food labeling, restaurants, cheeses, and snow crabslashfood.com » Slashfood - Jun 20, 2008 Filed under: in sixty seconds The woes of food labeling: Where does the food come from? How specific should a label be? Can it say "Made in Canada" if it includes foreign ingredients? The discussion continues. The … Also tagged: the globe and mail, food labeling, foodlabeling, okanagan valley, okanaganvalley, le sieur de duplessis, snowcrabandasparagusintomatogelee, snow crab and asparagus in tomato gelee, lesieurdeduplessis |
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The Globe and Mail in 60 Seconds: From campus cooking to kasu sakeslashfood.com » Slashfood - Jun 12, 2008 Filed under: in sixty seconds When I was at school campus dining was fast food and simple concoctions like meat and potatoes or cheese pizza. Now colleges are getting into fancy, gourmet food offerings. Food lovers … Also tagged: the globe and mail, okanagan valley, gourmet college food, okanaganvalley, scottharding, ricottagnocchi, scaramouche, scott harding, beurrefondu, gourmetcollegefood, kasu sake, kasusake, ricotta gnocchi, beurre fondu |