Foodists

You ever have one of those Saturdays when a slot of time opens up and you can combine three or four things all at once? So it was this Saturday when I needed to go out and grab some sausages for Father’s Day, my…

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Ben and I were recently invited to join a few other food bloggers at a media tasting lunch at Irashai Grill on West Pender. But wait a second I thought, there’s an Irashai downtown Vancouver? Since when? Well…

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You heard me, that’s what I made my son for lunch today…and it was actually pretty good. The idea for it came when I saw this posting at BoingBoing.net. I found it amusing that they made something he likes…

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Our friends Rockin’ Ronnie Shewchuk and Denzel Sandberg of Ronnie & Denzel’s all natural bbq sauces have been making waves with their line of sauces, recently taking a highly coveted first place 2009…

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I recently discovered these sauces and spice pastes. They are great quality (which is echoed in other posts I have been reading) and the suggested recipes on the back are easy to follow and create. They have over 30…

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So before we get going on this dish, it should probably be noted that there is some serious heat going into it. But it is a big all-encompassing furnace type of heat that is cut nicely by the cream and lime making it…

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I’ve never understood those who refuse to sample unfamiliar cuisine. I love trying new things—especially with food. So when I first saw black pasta made from squid ink, I knew I had to try it. Hey, if they can…

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Lately it seems to be frothing up all over the place, but I just don’t know what a “foam” is. I’ve seen “tomato foam” on restaurant menus, “cherry foam” on a catering…

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This is a very simple but tasty pasta dish. The fresh tomato adds a brilliantly refreshing contrast to the richer tastes of the sausage and fennel. Cubing the cheese rather than grating it on top was inspired by a snack…

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When we did some smoked salmon canapes for a dinner party a while back, Mark suggested they’d be even better whith some crème fraîche, and he was right, dammit. However, without a gourmet food store…

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A group of friends and myself have gone out for wings and beer every Tuesday night for 5 years. Sometimes it’s just two of us and sometimes it’s upwards of 15. It’s a great way for people to catch up…

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Has anyone ever tried 505 Southwestern Chili? Their Green Chili Sauce looks amazing. Any idea who sells it in the Vancouver area?

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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…

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Hollandaise is awesome – and delicious – but can be very difficult to make. Those of you who have whisked away tenderly in your bain marie only to have your sauce break know what I’m talking about.…

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2 servings Robust and versatile, this pepper-laced vinaigrette is excellent on a simple scallop salad, or it can easily stand alone as a dipping sauce with bread A ripe, sweet tomato is essential to the flavour balance…

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