Back to the Future.
- The “un-edited” version: Toronto & BarChef
- Nolet Pratt – Competition Cocktail
- Almonds & Orgeat
- The Pesto.
- The Cocktail Kitchen Series
- A Ginger Beer Bonanza
- The Vegan Diaries: #5
- Alice’s Adventures in Wonderland.
- The “Ultimate” Food Science.
- Raw Carnage: Continuity
- Raw Carnage: The Theory.
- American Whiskey – Ambrosia of the Common Wo/Man.
- Can you put a price on passion?
Category Archives: recipes
My previous post on Almonds & Orgeat suggested that boozy cocktails and protein replacements were the ideal ways to consume almonds in this world. Not the case. I just made the most delicious Horchata, that we will be consuming tomorrow … Continue reading
Did you ever have a Mai-Tai and think, “holy shit, this is the best drink I’ve ever had….” well, you’d only think that if you’re into well-made “tiki” cocktails most likely, but there’s that distinguishable flavour in the glass that … Continue reading
This crazy pesto I made, that is completely raw, and completely vegan was used as a spread, a sauce, a dressing, hair gel and face mask (the last two are optional..). Ha. As usual, no measurements, just giv’er ’til it … Continue reading
I had to fight to get on CityTV’s Breakfast Television, not because I suck, but they aren’t really interested in “cocktails” and booze – one of those things I suppose they’d like to avoid promoting at 7:00am, which makes tons … Continue reading
And who says you can’t really fall in love with food “sans viande”? Well a little world travel in your kitchen is a cool place to start… Though how do we get “kitchen inspiration”? Personally, I get a little bizarre … Continue reading
by Lauren Mote (all photos by the gifted Melissa Gidney of Melissa Gidney Photography) Although completely inspired by Lewis Carrol’s book, the adventures shared on June 06 were hardly of a predictable fashion. In fact, take the concept of Alice … Continue reading
You’d think that food science IS the only science in such a broad category, but I disagree of course. We breakdown the sciences into appropriate chapters, similar to Harold Magee’s teachings and tutorials in his book. Having read “On Food … Continue reading
I celebrate 2 months now – 2 months since food was cooked or caramelized above 115C. Remember how I explained that falling off the wagon from time to time happens? Well, let me share a small story with you: falling … Continue reading
by Lauren Mote Here is a list of delicious contemporary and “spins” on classic cocktails perfect for the holidays. 1) Best noggin’ your eggs have ever seen: Single Serving: 1 cold organic whole egg 2 oz 35% cream 1/2 oz … Continue reading