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.
Chinese (or Lunar) New Year is the most important festival in China and it is also celebrated throughout many Asian countries. It’s a time for family reunion, which also means indulging in a lot of scrumptious food.…
Posted by: Melody Fury on Monday, January 31st, 2011
Categories: Guidance | Tags: chinese, Chinese New Year | 2 Comments »
Last week the Dirty Apron cooking school was filled with the smell of chilies, beef and a little friendly fire. The Zantac Chili Challenge semi-finals were on and three competitors were on hand to prepare their special…
Posted by: Degan Walters on Friday, January 28th, 2011
Categories: Guidance | Tags: Anthony Sedlak, chili, chili con carne, competition, contest, Dirty Apron | No Comments »
Today’s guest post is by Rob Davidson, a commercial photographer, specializing in food photography for around 30 years. He lives and works in Liberty Village, a new/old village in the heart of Downtown Toronto. …
Posted by: Guest on Thursday, December 23rd, 2010
Categories: Guidance | Tags: guest, Toronto | 1 Comment »
Our guest post today is by Cara Payne. Cara’s first foodists article should have been about eroticism or sexuality, considering her education and interests, but she chose to go with pasta, another of her guilty…
Posted by: Cara Payne on Monday, December 20th, 2010
Categories: Guidance | Tags: guest, italian, Pasta, Vegetarian | 1 Comment »
There are two major steps involved in making chocolates. The first step is preparation: buying chocolate, cream, flavourings, and base ingredients; making various flavours of fillings; tempering chocolate; making shells…
Posted by: Cliff Hammerschmidt on Friday, November 26th, 2010
Categories: Guidance | | 1 Comment »
As pastry topics get more advanced, they can be difficult to execute successfully at home. This is where a cooking class can be the most efficient way to get from point A to B. While most classes targeted towards amateur…
Posted by: Brenda Lowe on Saturday, November 13th, 2010
Categories: Guidance | Tags: Chocolate; Cooking Class; Pastry Chef; Marco Ropke | 1 Comment »
A big Halloween tradition in our house is the roasting of the pumpkin seeds. I’m sure there are some people that think one would have to be out their gourd to do this, but I assure you, given it’s variations,…
Posted by: Miles Harrison on Sunday, October 31st, 2010
Categories: Guidance | Tags: easy recipes, Halloween, pumpkin, Seeds, snacks | 4 Comments »
Posted by: Anthony Nicalo on Thursday, October 14th, 2010
Categories: Guidance | Tags: chop, chopping, cut, dice, knife skills, onion | 3 Comments »
While dining rooms across the town are full of turkey, stuffing and a variety of family variations on thanksgiving classics I turned myself loose on my kitchen for a pre-thanksgiving dinner of sorts seeing as mine’s…
Posted by: Steve Mynett on Monday, October 11th, 2010
Categories: Guidance | Tags: braising, Cutter Ranch, dinner, lamb, shoulder | 2 Comments »
Way back when the Irish Heather first moved to their new digs, they had a tomato basil gnudi on the menu – a dish that was invented at the Spotted Pig gastropub in New York City and appropriated by various eating…
Posted by: Degan Walters on Wednesday, October 6th, 2010
Categories: Guidance | Tags: cheese, gnudi, italian, Pasta, ricotta | 2 Comments »
The sockeye were here in record numbers this year and not only that, were tastier than previous years too… nice and fatty. I even got out for some fishing action myself a couple of weeks ago with fishchilliwack.com…
Posted by: Degan Walters on Tuesday, September 21st, 2010
Categories: Guidance | Tags: fishing, ikura, Japanese, locavore, nigiri, salmon, sushi | 3 Comments »
Dessert is my favorite course of the meal, hands down, no question. Yet lately I’ve been greatly disappointed at the redundancy of desserts in restaurants–there’s always some version of the molten…
Posted by: Pailin Chongchitnant on Tuesday, September 14th, 2010
Categories: Guidance | Tags: bananas, dessert, fried, thai | 4 Comments »
Okay. You’ve followed Degan’s advice and gone and caught yourself some Salmon. Here’s how to fillet it and a simple marinade for the grill.
Posted by: Anthony Nicalo on Tuesday, September 7th, 2010
Categories: Guidance | Tags: butchery, filet, grilling, salmon | 4 Comments »
Sockeye salmon have been returning to the Fraser River in record numbers this year – the largest run in almost one hundred years – and while outdoorsy sports news is usually the type of information that makes…
Posted by: Degan Walters on Friday, September 3rd, 2010
Categories: Guidance | Tags: chilliwack, fish, locavore, salmon, sockeye, sustainable | 10 Comments »
Since I am very rarely further than arm’s length from my iPhone – in or out of the kitchen – I’ve amassed several food and drink related apps. Here are some of my favorites. What are yours? <…
Posted by: Degan Walters on Tuesday, August 31st, 2010
Categories: Guidance | Tags: app, internet, iPhone, tool | 7 Comments »