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.
The other day was my wife’s birthday. As she only eats gluten free food and I did not have a lot of time to prepare dinner, baking a gluten free cake was out of the question. Instead I created something simple but…
Posted by: Matt SamyciaWood on Thursday, April 9th, 2009
Categories: Guidance | Tags: birthday, dessert, gluten free | 3 Comments »
Living on the pacific west coast i’ve been lucky to have had salmon in a variety of ways – as I’m sure most of you have. This salmon dish however, is like no other. Sweet, savory, tangy, spicy, and full of…
Posted by: Doc on Sunday, April 5th, 2009
Categories: Guidance | Tags: Bali, french, indonesian, Mosiac, salmon | No Comments »
Following my previous article on Terroni and the search for Vancouver restaurants that served bucatini all’amatriciana, my husband decided to make it himself. Joseph found two key ingredients at the Granville Island…
Posted by: Nancy Wu on Sunday, March 22nd, 2009
Categories: Guidance | Tags: Babbo, bacon, Bosa Foods, bucatini, David Rocco, Duso's Pasta & Cheese, fat, flavour, Granville Island Public Market, guanciale, italian, Mario Batali, noodles, olive oil, Oyama Sausage, Pasta, pecorino cheese, pig, recipe, tomato | 12 Comments »
Growing up in the UK I ate a lot of meat. In fact each meal is planned around the choice of meat for that meal. Since living in Canada for the last ten years I have become less dependent on needing to have meat with every…
Posted by: Matt SamyciaWood on Monday, March 16th, 2009
Categories: Guidance | Tags: brochuto, rolled vegetables, salsa | 3 Comments »
I decided to make Hot & Sour soup for the first time last night with the aid of my new found friend ‘Asian Home Gourmet‘. I followed the recipe, but added a few different things. Here is the recipe and…
Posted by: Matt SamyciaWood on Monday, March 16th, 2009
Categories: Guidance | Tags: Asain Home Gourmet, Hot and sour, soup | 5 Comments »
I’m always up for an adventure, especially when that adventure includes eating probably one of the best chocolate cakes I have ever had. I was very curious about what cake with beer in it would taste like, but you…
Posted by: Janeen Leynes on Monday, March 2nd, 2009
Categories: Guidance | Tags: beer, cake, chocolate, dessert, guinness, stout | 15 Comments »
During our Foodists launch at South China Seas it was unanimous that Don and Joyce’s recipe for jiaozi with Chinese black truffles and ginger was the best we had ever tried, and their cooking method was backwards…
Posted by: Ben Garfinkel on Friday, February 27th, 2009
Categories: Guidance | Tags: black truffle, Japanese, jiaozi, pork, veal | No Comments »
Another of the outstanding dishes we were served at our Foodists launch at South China Seas. I’ve had tamales, but seldom have they been as fresh as these. Don and his wife Joyce prepared them in advance and then…
Posted by: Ben Garfinkel on Friday, February 27th, 2009
Categories: Guidance | Tags: chicken, mexican, South China Seas, tamales, tamales verdes de pollo, tomatillo | No Comments »
Sorry for the delay in posting this recipe, one of the delicious items Don and Joyce served at our Foodists launch event at South China Seas. Briouats are a Moroccan dish traditionally served at festive occasions. As with…
Posted by: Ben Garfinkel on Friday, February 27th, 2009
Categories: Guidance | Tags: Briouat, chicken, Moroccan, pastry, preserved lemon, recipe, South China Seas | 1 Comment »
When I first tasted biscochitos my taste buds did a stadium wave, my eyes rolled back to get a better look at the pleasure center of my brain, and I was transformed into Cookie Monster for two straight weeks. I’m not…
Posted by: Colin Kohler on Wednesday, February 18th, 2009
Categories: Guidance | Tags: cookies, dessert, holidays, recipe | 4 Comments »
It occurs to me that my very good friend Clint is partially responsible for my food fixation. You see, we lived together when we were much younger men and used to experiment in the kitchen together. I have fond memories…
Posted by: Mark Busse on Tuesday, February 17th, 2009
Categories: Guidance | Tags: Clint, Edna Lewis, oysters, salsify, southern | 2 Comments »
We’ve all been there. Come home from work late and no real desire spend an hour in the kitchen making a new culinary concoction. Turn on the TV and watch the game, put up your feet and…order pizza. Except we…
Posted by: Steve Mynett on Monday, February 16th, 2009
Categories: Guidance | Tags: dinner, Pasta, pizza, quick | 16 Comments »
OK, it’s Valentines and as cliché as it is to post something involving chocolate, you’ll thank me for this one. If you have a craving for chocolate mousse but are like me where you don’t want to spend…
Posted by: Doc on Thursday, February 12th, 2009
Categories: Guidance | Tags: chocolate, Hervé This, Mousse, Valentines | 8 Comments »
We went to Bowen Island over the holidays for an open house. We ended up going back in time to take a fawn from hoof to plate in a few hours.
Posted by: James Sherrett on Wednesday, February 11th, 2009
Categories: Guidance | Tags: Bowen Island, butcher, deer, fawn, meat, story | 20 Comments »
When I was starting out in the kitchen, I was convinced that I was missing something. While I could follow a recipe without too much trouble and only a modicum of charring, anything I tried to make from scratch tended to…
Posted by: Jer Thorp on Tuesday, February 3rd, 2009
Categories: Guidance | Tags: chicken, cooking-tips, stock | 6 Comments »