Updates from December, 2011 Toggle Comment Threads | Keyboard Shortcuts

  • MB 6:46 pm on December 22, 2011 Permalink | Reply
    Tags: burgers, fries, identity theft,   

    Boom Burger (Charlottetown) 

    Boom Burger
    There are two things that I find hilarious about Boom Burger in Charlottetown. (More …)

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    • Michelle 2:40 pm on September 22, 2012 Permalink | Reply

      Just to let you know, Boom Burger is not owned by cows. The man who owns cows has part ownership over Boom Burger- just as he does anne of green gables chocolates and avonlea village and many other places on the island, but other than that the two businesses have nothing to do with each other.

    • PW 11:25 pm on March 1, 2014 Permalink | Reply

      Just ate at boom burger and as I was eating my food, I pulled up a picture on my iPhone of a five guys trip from South Carolina. Their menu layout is 90% an exact copy, they didn’t even try to be original ( blatant rip off). The only difference in the two products is boom burger serves Peps not cokei and does not have self serve peanuts.

  • Andy Murdoch 10:51 am on December 22, 2011 Permalink | Reply  

    Grandma’s Kitchen 

    Here’s a little something I wrote that appeared in today’s Coast. Ladies who lunch: inside Grandma’s Kitchen. Maha Amin, project coordinator with the YWCA, set up a program called Grandma’s Kitchen where immigrant women from all over the city get together to cook and practice English together. It’s a nice little story for the holidays about peace, love and foul moudamas.

     
  • Andy Murdoch 10:05 pm on December 21, 2011 Permalink | Reply
    Tags: Aquaculture, , , Oyster Bars, , Shellfish   

    Oysters for the holidays 

    Recently, I listened to my favourite food radio show Bien Dans Son Assiette (Plug: it’s worth learning French just for this program, Monday – Friday, 8pm AST) dedicate a whole hour of prime time to the oyster. What an idea!

    David McMillan, one of the owners of Montreal’s popular Joe Beef restaurant, talked oyster quality, name dropped many brands, and shucked oysters.

    The show got me thinking.

    We have quality oysters in Halifax, just not a wide variety of them. Most are local. Really local. Maybe too local. In this case, the 100 mile stance isn’t worth it. We sit on the doorstep of greatness – we have to include more New Bruswick and PEI oysters on our menus.

    Rowan Jacobsen wrote a must-read book (if you are into oysters) called Geography of Oysters. Aside from being nearly comprehensive, he lists a dozen oysters to acquaint yourself with. Three of them are close to Halifax: Beausoleil (NB), Colville Bay (PEI) and Glidden Point (Maine).

    Question: why don’t I often see many of those oyster brands here? Before I continue my complaint, let me tell you what we do have and where you can get them.

    (More …)

     
  • Andy Murdoch 1:58 am on December 20, 2011 Permalink | Reply  

    Ginger snaps 

    Okay, so I don’t like to make anything uniform in style. Every cookie is like a beautiful  snowflake, I tell my child. Not one looks the same. Murdochs like the wobbly ones and cracked ones in this world, I tell him. We bake not for sale, we bake to grab and munch and roughly hold in our fists as we run through the house chasing the dog.

    I found a phenomenal ginger snap recipe which I will now share with you.

    (More …)

     
  • Andy Murdoch 1:48 am on December 20, 2011 Permalink | Reply  

    Ye new Scottish shortbread 

    ye olde shortbreadsBaking shortbread to give to the daycare ladies as a Christmas gift. I tried a couple variations, a mix of an old Scottish cookbook recipe I have, and a Saveur recipe. I tried one batch with cake flour and cornstarch, and another batch with rice flour and all purpose unbleached flour. I like the cake and cornstarch. The sweetness of the sugar came through. The texture was crumbly, which I like in a shortbread. (More …)

     
  • simonathibault 4:32 am on December 16, 2011 Permalink | Reply  

    Read Up On It – For December 16th, 2011 

    This week’s edition of Read Up On It covers food from various points of view including scientific, historical, personal and ethical.

    • Gizmodo, known for talking about all things geek-chic, recently published a great story about how we perceive taste, what makes a steak taste good and why some of us hate cilantro.
    • Slate seems to be putting out some recent food writing lately, including this lovely ode to that slowly-becoming archaic thing, the recipe card.
    • I’m a big fan of David Lebovitz, so I was happy to see his recent foray into making videos. Here’s a little trip he makes to a french open air market and the meal he prepares from his daily provisions.
     
  • simonathibault 5:26 pm on December 15, 2011 Permalink | Reply
    Tags: food writing, Nova Scotian Food,   

    The Best Of The Year – A story 

    It’s getting to be that time of year.

    No, not the holidays, I’m talking about what so many journalists, bloggers and writers tend to do at this time of year: reflect on what has happened in the past year. Last year, we made a list, but this year, we wanted to do something a little different. We’ll be posting about this throughout the upcoming days and weeks before the New Year rings in.

    ***

    I made a promise to myself a while back to eat food that is produced as close to home as possible, and to keep in time with the seasons. It’s something a lot of people are doing, as more and more people become conscious of the issues around food production. This is not to say that I don’t eat out, or that I don’t occasionally buy foods that are not produced here. When I do make exceptions it is because they are items that are not produced here at all, such as rice, soy sauce, olive oil or coconut milk.

    But when things are in season, I make the best of them, as much as possible. The growing season here is (relatively) short, so if that means I can only eat asparagus for a month, then so be it. I will buy it, and enjoy it at its peak, steaming it or grilling it, topping it with poached eggs and cheese. When raspberries and other soft fruits are available, I will make sorbets to cool off from the heat and eat them for snacks throughout the day. I will stain my counters with their juices, fill mason jars with them and make brandied berries. In the fall, I gorge on apples, snacking on varieties which are at their peak for a few short weeks, dreading the day when they’ve been in the fridge for too long and have become mealy. But when they do, that’s when I dry them and put them in the dehydrator, adding to wintery baked goods.

    Ah winter. And then comes the challenge.


    (More …)

     
  • simonathibault 5:42 am on December 9, 2011 Permalink | Reply  

    Read Up On It – For December 9th, 2011 

    This weeks edition of Read Up On It contains everything from the ethics of killing animals for food to the recent love among boozehounds for Fernet Branca. Check it out.

    • Hank Shaw, avid forager, fisherman and hunter, talks about that part of eating animals we tend not to dicuss: killing them.
    • In the same theme, Daniel Klein from The Perennial Plate recently posted this video about a halal butcher in Queens, New York. A warning: this film does contain the images of an animal being slaughtered for consumption.
     
  • simonathibault 7:50 am on December 2, 2011 Permalink | Reply  

    Read Up On It – For December 2nd, 2011 

    We’ve got it all for you this week in Passable’s weekly Read Up On It: from candy making to how to open a bottle of wine with only a shoe.

    • Ever wanted to learn how to butcher a side of pork?

    This video series from Farmrun is a good place to learn.

    • Speaking of videos, Google Talks has been inviting all kinds of chefs to come and talk. Recently, they asked Momofuku Milk Bar’s Christina Tosi to dish about noshing, pastry and why she makes all those tasty crumbs. (I mean seriously, have you had those crumbs? There is a reason this woman uses the words “crack” when describing some of her baking – ed.)
    • The Atlantic talks about that lovely thing,the white truffle.
     
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