·
Since bacon seems to be the focus of our post lately figured this would fit in! I thought I would smell like bacon. I’ve been using Bacon Soap for a week, and really, I smell a bit savory, but I don’t smell anything like bacon. No more than any other person that’s been cooking pounds…
·
A while a go, Dave from Fine Diners clued me into to this small boutique winery in the Niagara region. Since we were in the area for the Burlington Rib Festival and had a few hours to spare. My father and I decide to take a drive out to The Organized Crime Winery in Beamsville…
·
Back in July Ron Eade wrote about Famous Frenchy‘s, a new burger joint in town. Since I love a good burger, especially when they have names like “The Triple Bypass,” I figured I’d have to check it out for myself. We walked into a smoke filled kitchen – apparently the hood fan was running at…
·
Originally posted on FineDiners.ca Well things have been so busy in and out of the kitchen, I haven’t had a chance to sit down and write the follow up to Makin’ Bacon. Now that I have some spare time and have peaked your interest with the Sci-fi smoker, here’s the follow up. I should have…
·
Originally posted on FineDiners.ca After several days of research, planning and preparation, FineDiner Dave and I got together at my parents place this weekend to smoke some bacon. This article is the first in our three-part Makin’ Bacon Series. Other articles in this series will explain the Curing process we used, as well as the…
·
Originally posted on FineDiners.ca by Eric Rochon So it’s quarter to twelve, my buddy Marc shows up with thirty or so east coast oysters. Actually from the Mallet Oyster company in New Brunswick, they were the St-Simon ones. One of his co-workers is from the east coast and has access to the supplier that ships…
·
Originally posted on FineDiners.ca by Eric Rochon Busy night in the Kitchen – I was supposed to make Veal Stock. When I was working for Biagio’s they used to dispose of the VEAL bones, so I took some home one night and froze them. The freezer was full so I decided to make Veal stock…
·
This is my first post @ finediners.ca Just got back from Play food & wine, Stephen Beckta’s new “entreprise”. This was it’s second day open to the public. The setting is quite stylish. Being an industry person (cook) I immediately made my way to the kitchen to check it out. The kitchen is open concept, with all the bells…