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  • simonathibault 5:21 pm on December 31, 2013 Permalink | Reply
    Tags: Cooking at home,   

    Focus And Trust 

    “I want to get better at cooking without recipes.”


    It was something that a friend of mine said to me in the middle of a conversation. We had been talking about cookbooks, recipes and whatnot. And in the instant that he said that, it donned on me that I really do depend a lot on recipes.

    For the past few years, when it comes to holiday meals, I am usually the one who does most of the cooking. It gives my mom a break, and it gives me something to do while I am visiting. It also keeps me a little more centred, as well as grateful for what I am celebrating.  These recipes are now becoming part of our family’s holiday repertoire – even though their origins can be found in the pages of magazines.  We eat well, and everyone enjoys it.

    But in the hubbub of making sure the turkey skin doesn’t burn (it almost did), that the squash will be cooked at the right time (“Remember to put the timer on,” someone said, somewhere), and ensuring that someone remembered to make cranberry sauce (Mom, did two days ago), something gets forgotten. Or mismanaged.

    But it’s not the fault of the recipe, it’s mine.

    Because I wasn’t paying attention.

    (More …)

  • simonathibault 7:59 am on December 13, 2013 Permalink | Reply
    Tags: , , ,   

    Read Up On It For December 13th, 2013 

    This week on Read Up On It: The MSG discussion continues, for the love of bitter foods, and how being rude can cost you when it comes to the cheque.


    • Nobody likes rude behaviour. And some of us are guilty of it when we haven’t had our cup of joe. But that shouldn’t matter, according to one cafe owner in Nice, France. He put up the above sign in his cafe, charging those who don’t say please and good day, more for their coffee. (via Eater)
    • While you’re all excited about eating traditional japanese foods, the japanese are eating less and less of it. But by the same token, Japan is seeking to have it designated by UNESCO as an item of World Heritage. (Via AP)
    • And finally, looks like all this talk of Sriracha will never end. Enter, Sriracha, The Movie.
  • simonathibault 5:02 pm on December 12, 2013 Permalink | Reply
    Tags: , ,   

    Here comes the hot sauce…or does it? 

    Although Passable tends to focus on the Atlantic Canadian food scene, occasionally we break from tradition.

    I think this story merits such a break.

    Remember a few weeks ago, when Huy Fong Foods, the makers of Sriracha, a.k.a. cock sauce, a.k.a rooster sauce, a.k.a. the stuff you put on everything, was looking at possibly being temporarily shut down? The story went viral, with people all over North America wondering if they should start stockpiling the stuff. And some of you probably did.

    Thankfully, the plant didn’t get shut down as it was in the middle of its annual production. Huy Fong makes it sauces from fresh, not dried chiles, and therefore, the largest part of its production happens during a specific time of the year.  The possible closing of the plant would have meant a major loss of Sriracha on shelves – and everything seemed to be ok.

    But today, the LA Times reports that Huy Fong has been ordered to halt the shipment of its product until the middle of January. Via the LA Times:

    “Batches of the company’s three sauces, Sriracha, Chili Garlic and Sambal Oelek, now must be held for 30 days before they can be shipped to food distributors and wholesalers.State regulators added the requirement earlier this year after a review of Huy Fong’s production process. Because the sauces are ground fresh and not cooked, additional safety measures are required, said department spokeswoman Anita Gore. The 30-day hold helps ensure the sauce is free of harmful microorganisms for the duration of its shelf life, Gore said.”

    So, should you stock up? Maybe. I might buy an extra bottle. Just in case.

    • sugarstuff 10:25 am on December 14, 2013 Permalink | Reply

      I would be sadder than a kid without ketchup if this stuff ran out!

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