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.
Night one: I had been marinating my large (2” thick) pork chop in a marinade I had made earlier. The marinade was made from Salsa, ketchup, balsamic vinegar, soy sauce, Chinese 5 spice and the very hot Rick’s Hot…
Posted by: Matt SamyciaWood on Sunday, August 9th, 2009
Categories: Guidance | Tags: BBQ pork, English Mustard, mash potato, taco | 2 Comments »
I keep telling people I want to move to Spain, and my friends, knowing I love both cooking and books, keep giving me Spanish cookbooks. At some point I realized that I had amassed several of them and not yet made anything…
Posted by: Degan Walters on Wednesday, August 5th, 2009
Categories: Guidance | | 7 Comments »
Photo courtesy of Raw Roxy Supplies In adoration of the avocado, surfaces yet another recipe, sourced in reason of attempting to mimic a dessert manifesting a resemblance to dairy & sugar – both of which (as you…
Posted by: Sylvia Zygalo on Wednesday, August 5th, 2009
Categories: Guidance | Tags: avocado, Blueberries, chocolate, pudding, raw | 2 Comments »
As much as I enjoy spending multiple hours preparing dinner, sometimes that’s not possible and the exploration of the “15 minute dinner” is equally as fun. I was in the middle of making a new (to me)…
Posted by: Steve Mynett on Monday, August 3rd, 2009
Categories: Guidance | Tags: dinner, italian, pancetta, parmesan, Pasta, recipe | No Comments »
For some people, the oven can appear to be an intimidating beast. Often, it’s easier to remain an armchair cook, salivating over recipes that may never see the light of day in your kitchen. But if making goof ups is…
Posted by: Sharlene on Sunday, August 2nd, 2009
Categories: Guidance | Tags: amaretto, cake, chocolate, dessert, mistakes, recovery, trifle | No Comments »
When it’s this hot out, one of my favorite patio drinks is limoncello with vodka, crushed ice, fresh mint and soda. It’s so refreshing and delicious and goes down just a little too easily. I was thinking about…
Posted by: Degan Walters on Thursday, July 30th, 2009
Categories: Guidance | Tags: alchohol, lemon, recipe, sugar, sweet, vodka | 5 Comments »
Photo credit: Steve Mynett It was suggested, almost at the beginning of the Foodists BBQ Bootcamp put on by Rockin’ Ronnie Shewchuk, that anyone who didn’t feel like they could mix wines in the same glass was…
Posted by: Degan Walters on Wednesday, July 29th, 2009
Categories: Guidance | Tags: barbecue bootcamp, Barbecue Secrets, BBQ, bbq course, bbqcamp, cedar plank, Foodists, lamb, meat, Rockin' Ronnie Shewchuck | 2 Comments »
Minus the optional yogurt in this recipe (which I have added solely for your taste) my current diet is severely restricted as I have somehow subjected myself to another 12-day cleanse. Wine, cheese & bread are amongst…
Posted by: Sylvia Zygalo on Thursday, July 16th, 2009
Categories: Guidance | Tags: Chilled Avocado Soup, Summer Soups | 5 Comments »
Growing up on the Canadian prairies in the ’70s, rice came from a “Minute” emblazoned red box, into to the pot and then the table in five minutes, only to be re-soaked in the sauce equivalent of Alberta…
Posted by: Evan Leeson on Wednesday, July 15th, 2009
Categories: Guidance | Tags: crust, golden, iran, Persian, pot, precision, rice, tah-dig, tahdig, technique | 4 Comments »
2kg Fresh strawberries 24 stalks Rhubarb 4 oz water 250g Caster Sugar 250g Honey 250g Brown Sugar Juice of one lemon 500ml liquid pectin Yield: Sixteen 250ml jars Chop rhubarb and cook til tender with water, caster sugar…
Posted by: Anthony Nicalo on Wednesday, July 15th, 2009
Categories: Guidance | Tags: canning, jam, jelly, recipe, rhubarb, strawberry | 2 Comments »
[Cribbed in whole with permission from my friend Chef Kurt Slauson’s FaceBook page. Kurt is an Art Institute of Seattle grad, former Sous chef at Canlis in Seattle, as well as Chef de Cuisine at noted restaurants in…
Posted by: Evan Leeson on Tuesday, July 14th, 2009
Categories: Guidance | | No Comments »
“If anyone serves you risotto in a ring mold, get up and leave.” That was just one of the little tidbits of advice we were treated to when Andrea M and I ventured into Cookshop for a Spanish Cooking class with Chef…
Posted by: Andrea Busse on Tuesday, July 14th, 2009
Categories: Guidance | Tags: Chef Romy, chocolate, cooking school, Cookshop, paella, pears, poached, recipes, Risotto, Romy-Prasad, sauce, soup, steak, tomato | 8 Comments »
A quick trip to the Trout Lake Farmer’s Market and dinner was all set, with a quick stop at South China Seas Trading on the way home for fennel pollen. Recipe for two: 10 oz ling cod, skinned, cut into two 5oz…
Posted by: Anthony Nicalo on Sunday, July 5th, 2009
Categories: Guidance | | 2 Comments »
A long time ago, I posted a European Food Shopping Tour to Urban Vancouver. More recently, I’ve been comparing notes and figuring that it’s time to start sharing local sources of great ingredients. Imagine my…
Posted by: Boris Mann on Monday, June 22nd, 2009
Categories: Guidance | | 6 Comments »
Sure there are those packets of ready made risotto but nothing beats making it from scratch yourself. Fellow Foodists Colin has written about his Best Risotto Ever (and the amended New Best Risotto Ever), and I revisited…
Posted by: Steve Mynett on Monday, June 22nd, 2009
Categories: Guidance | Tags: avocado, chardonnay, Risotto, seasonal food, shallots, tomato, Wine | 6 Comments »