My favourite “glop” (something like Pad Thai, don’t ask) ingredient disappeared off the grocery shelf some years ago. That was Kraft Horseradish Mayonnaise.
Happily, I’ve just been introduced to the President’s Choice version. Yum, yum! (My eyes are watering.)
Every time you think you are out, they haul you back in.
Canadian barbecue champ Rockin’ Ronnie Shewchuck goes for hardwood and concedes that he is using trees and producing greenhouse gases but advocates:Buy a Prius. Take the bus, Do anything you can to help preserve your right to cook outdoors. We were not born with an SUV steering wheel in our hands, but I think that one of the primordial, defining characteristics of mankind is to cook over fire.
Careful Ron. I heard the Greens have death squads.
If you thought The King of All Barbeque had retired from competition, … you are right.
But on a hot summer day, even an old King’s thoughts turn to his best grill.
… There it is, glistening on the plate as it throws off the classic aroma of seared fat, mesquite smoke and charred spices. Atop the steaming slab sits a slowly liquefying daub of Gorgonzola butter. The dark mass of the steak is framed nicely by slices of ripe red tomato, a few spears of grilled asparagus and a handful of roasted nugget potatoes, all drizzled with fruity olive oil, spritzed with fresh lemon juice and dusted with a sparkling skiff of Malden salt.
That bite. That first bite! Sawn from a corner of the steak with the serrated edge of my knife, the freshly exposed surface shines with juice as I draw the slice to my mouth. Its warm red core is silky on my tongue, and the crusty, chewy outer layers give my teeth the most meaningful assignment in their lives.
I liberate another shiny slice from the beautiful hunk and ceremoniously drag it through the mixture of juice, savory butter and olive oil that has pooled on the plate. The next forkful includes a tangy chunk of tomato; the next, a creamy bite of potato. Then a lemony, palate-refreshing bite of asparagus.
Oh, yes, almost forgot the wine. A big, jammy Shiraz of course. A slug of that, and then back to the motherlode of a steak, which looms on the plate, its edge now jagged like a mine face, waiting to be carved away. …
Ron has the cover story this month on our local food news magazine. Read the entire article: For Your Approval: A juicy article about steak
Or go light your own grill.
En route to Idaho, my parents and I were happy we scheduled dinner at the “Roosevelt Room”. The best meal we’ve had in a long, long time.
Recommended.
Ancient towering trees…sun splashed lawn…a tranquil lakeside setting
Welcome to Washington State and the glorious Olympic Peninsula.
Find your true retreat at historic Lake Quinault Lodge, a landmark on the shores of beautiful Lake Quinault. Listed on the National Register of Historic Places, the Lodge is the perfect place to leave the cares of the work-a-day world behind.
By complete accident, I awoke from a nap with the Food Channel playing on TV.
Reality show Top Chef was on. Gripping, dramatic. Really fascinating!
It’s a reality TV competition where … (ah, … the usual). I saw the second last episode of Season 2.
It was no Amazing Race, but almost as good.
Reality TV editors must be fantastic at their work. (I suspect they could turn a day in my boring life into an interesting half hour if they tried.)
The audience for Top Chef is passionate. A fan of the show attacked season 2 runner up Marcel Vigneron with a bottle, requiring 30 stitches to close the wound over his eye.
Next up after Top Chef … was Opening Soon. I LOVE that show!
The Vegetable Rights Militant Movement (VRMM) is a nationally active, grassroots, vegetable liberation and defense organization. … it does all that it can to stop people from torturing, killing, humiliating, and ultimately eating vegetables and fruits. …
Fruits and vegetables have been victims of cruelty throughout all recorded history. Humankind’s so-called advancement into agriculture was also it’s moral demise. Once people began farming crops they sold their souls to the god of violence.
STOP the madness. Become a fruitarian today!
The best thing to happen to food since they fortified Cap’n Crunch.
The GOOD NEWS is that Diet Coke is now “health food”.
Diet Coke Plus was introduced in April 2007 in select areas for test marketing.
Each 8-ounce serving of Diet Coke Plus provides 15% of the daily value for niacin and vitamins B6 and B12, and 10% for zinc and magnesium.
The BAD NEWS is that Diet Coke Plus tastes like health food. Yuck.
Pepsi, always the bridesmaid when it comes to marketing, will call their competitor “Tava”. What?
I calculate these “biscuits” cost about US$11 each.
But they are DELICIOUS.
Especially the dark chocolate: Magnifique!
Le Petit Ecolier – Milk Chocolate (5.3 Ounce) by igourmet.com
I love the Tim Hortons coffee franchise as does most everyone:
Canadian Business magazine has twice named Tim Hortons as the best-managed brand in Canada (in 2004 and 2005).
But I often pass them by as they are simply too crowded in Calgary. Line-ups of 25 caffeine addicts are not unusual.
Then, a miracle.
The newest franchise opened in Calgary over Easter. No street signage had yet been mounted.
I had a double double, the Sun and 11 employees to myself in an empty cafe.
The definitive list.
Food that gets EVEN BETTER when eaten the next day?
pizza
pumpkin pie and whip cream
roast turkey
chopped up roast chicken and gravy on toast.
Kraft dinner, fried till it’s kind of chewy
cold roast beef, sprinkled with Kosher salt
pancakes (with white chocolate chips) – Jake
leftover turkey sandwiches with mayo, cranberry sauce and cold stuffing
Kentucky Fried chicken
revenge
Leave a COMMENT below if you have a candidate for the 2008 list.
THANKS.
Rick McCharles 