Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
Why don’t the cooking shows on TV teach us practical things? You know, like don’t touch your genitals after chopping hot red chillies without washing your hands. Youch!!
Posted by: Mark Busse on Wednesday, January 24th, 2007
Categories: Guidance | Tags: cooking-tips, hygiene, sanitation | 1 Comment »
Rouxbe.com connects professional chefs with home cooks: people who love food and are looking to expand their culinary repertoire and improve their skills in the kitchen by serving up online instructional cooking videos…
Posted by: Mark Busse on Friday, January 19th, 2007
Categories: Guidance | Tags: instruction, recipe, rouxbe, website | No Comments »
When it’s late at night, freezing rain, and you’re hungry for Pho, it’s time to raid the pantry and whip together Faux Pho Bo. This version of the now-ubiquitous Vietnamese soup is as easy as boiling…
Posted by: Alexa Clark on Monday, January 15th, 2007
Categories: Guidance | Tags: Pho, recipe, soup, Vietnamese | 6 Comments »
I’ve never been a big fan of stuffing — soggy old bread with some celery and raisins baked in the turkey cavity? Ick. So I was quite thrilled to discover this recipe in Bon Appétit a few years ago. It now…
Posted by: Erin Kampf on Tuesday, December 12th, 2006
Categories: Guidance | Tags: Bon Appetit, Christmas, country, recipe, stuffing, thanksgiving, tradition | No Comments »
Who would ever think you might tire of a freezer full of smoked salmon? Um, well, it’s started to happen, friends. Crackers and smoked salmon, fusilli with smoked salmon cream, more crackers and smoked salmon, and…
Posted by: Colin Coutts on Tuesday, November 28th, 2006
Categories: Guidance | Tags: appetizer, canapes, recipe, salmon, Seafood | No Comments »
It was a dark and rainy Friday night. The Industrial Brand crew was meeting at Mark’s for an indulgent feast of Moules Normandes and homemade Cassoulet. Mike, our intern, was in charge of dessert. Somewhat new to…
Posted by: Kevin Broome on Monday, November 20th, 2006
Categories: Guidance | Tags: dessert, lemon, meringue, recipe, secret | 12 Comments »
The fabulous Oyama Sausage Company on Granville Island is getting geared up for it’s annual Cassoullet Fest. You have 9 more days to order a cassoulet, and get your fix of pork sausage and duck confit. You can order…
Posted by: Jer Thorp on Monday, November 6th, 2006
Categories: Guidance | Tags: cassoulet, duck, Granville Island, Oyama Sausage Company, pork, Slow Food, Wine | No Comments »
Here’s a blast from the past. A few years ago we retired our old website, but it’s still there, hiding on our server. Today I was poking around it just for sh!ts and giggles and re-discovered a recipe for…
Posted by: Mark Busse on Thursday, September 21st, 2006
Categories: Guidance | Tags: Bizarre, book, meat, recipe | 1 Comment »
Do you ever find yourself going to a favorite restaurant continually ordering the same dish again and again? Not very adventurous I admit, but there is just something so rewarding about having your food expectations…
Posted by: Matt Pesklewis on Monday, July 17th, 2006
Categories: Guidance | Tags: italian, Pasta, recipe, Sauces | 1 Comment »
Do you like mushrooms? Well, it’s peak morel season now, my friends, and that means ridiculously low prices from the mushroom guy in Vancouver’s Granville Island Market.
Posted by: Colin Coutts on Friday, June 23rd, 2006
Categories: Guidance | Tags: Granville Island, market, morel, mushroom, seasonal | 4 Comments »
This is a special Cambodian dessert dish we were served at Phnom Penh restaurant in Vancouver (they think I’m a famous local chef and always spend extra attention – it’s funny). This chewy, sweet dessert…
Posted by: Mark Busse on Friday, May 12th, 2006
Categories: Guidance | Tags: Cambodia, dessert, Phnom Penh, rice, vancouver | 2 Comments »
Another easy and wonderful traditional Indian dish you can impress your friends with is home made chai. Not the crap you make from a box or pour from concentrate either. Real chai. Chai is black tea steeped in hot milk,…
Posted by: Mark Busse on Friday, April 28th, 2006
Categories: Guidance | Tags: chai, drink, homemade, indian, milk, recipe, tea | No Comments »
Raita is a simple Indian side dish made with fruits or vegetables added to spiced yogurt generally served as a cool, refreshing accompaniment with heavier curry dishes. There are a great variety of raita recipes and you…
Posted by: Mark Busse on Monday, April 17th, 2006
Categories: Guidance | Tags: appetizer, cucumber, Ethnic, indian, raita, recipe, Vegetables | 1 Comment »
Serves 8 8 large oranges, cut into segments 8 pink grapefruit, cut into segments 8 large basil leaves, cut into Chiffonade Option – for a dessert, substitute mint for basil Simple Syrup: 1 cup sugar 4 cups water
Posted by: Ben Garfinkel on Friday, April 14th, 2006
Categories: Guidance | Tags: appetizer, dessert, Fruit, grapefruit, orange, Salad | 1 Comment »
We’ve all got them. Beautiful knives we bought years ago. And we’ve taken good care of them…steeling them before setting them to work, then washing them by hand (never putting them in the dishwasher!…
Posted by: Colin Coutts on Tuesday, April 4th, 2006
Categories: Guidance | Tags: cooking-tip, Jack Kintano, knives, sharpening, vancouver | 2 Comments »