The beaver is a proud and noble animal
Notes from a bemused canuck
Katy and I managed to wangle some private time yesterday and had a long-overdue date. We did a spot of shopping, shared a teriyaki chicken donburi bowl and some beef tataki at Wagamama’s (the pink peppercorn in the G&T didn’t do it for me), then we got mildly tipsy at 45 West, with gin cocktails and cheese&onion crisps. What dreams are made of…
Every show has the same 4 contestants:
– overconfident alpha male (probably with hipster facial hair, but not always)
– young gun just starting out / old fart just about to retire
– token female
– Italian dude (sometimes Asian)
Every show has a trigger-inducing sob story:
Judge: So tell me about why you decided to glaze the pasty.
Contestant: Well growing up my father never loved me and my mother died a tragic death.
Ted: Thank you chef.
You’ve been chopped. Thank you chef. Be well!
Ce deuxième Miam Festival réunit une cinquantaine d’artistes du goût sélectionnés aux petits oignons. La crème de la crème des restaurateurs, traiteurs, foodtrucks, artisans et producteurs locaux vous régalent pendant trois jours, au cœur de Lausanne.
Anglo-Swiss fusion: wild boar filet, braised red cabbage, and all the traditional English trimmings.
Must go digest now.
A unique workshop where you will learn all about meat, the issues it raises and the latest technology. Watch as our activity leader joints a piece of meat, explaining each stage of the process. You then use some of the cuts to create a dish to sample together at the end of the workshop.
Katy bought me a place in an Alimentarium workshop. It turned into a 3h private chef lesson, seeing as I was the only person registered. We made chicken appetisers, ballotines, two different types of sausage, and generally had a really good chat about food in general. We ate what we cooked, but there was so much of it that the family enjoyed the leftovers.
Katy expressed the desire to have a man-vs-food-esque burger. Not wanting to go completely off the rails, this is what I came up with: bacon cheeseburger with teriyaki mushrooms and an egg on top.
Even though we have unlimited free coffee at work, I’d still love to have one :-)
Everyone knows food is the new rock and roll, but these days it’s looking raunchier than ever. Le Guide Restos Voir, which is like the Michelin of eastern Canada, has launched a new ad campaign to promote its 2014 Restaurant Guide, and the images are… explicit.
Tonight, I had rump steak with stilton, steamed asparagus and mushroom risotto with a glass of rioja. I paid £40 at the hotel restaurant when I was in Dundee for a meal that was waaaaaay less satisfying than what I just cooked for Katy and I tonight at probably half the price. I just realised that I love the food I cook.