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Seasoning food
Published on 2010-07-01 23:49:00
I read a nice article about using salt and pepper properly recently. I know this is one area that I've had trouble with (still do actually) and I know I'm not alone in that respect.Seasoning is tricky because there's no hard rule you can follow and it can essentially make or break a dish. The simple answering is to taste as you go. It's true that tastes vary significantly, but cook to please yourself :).I like to think of it as a culinary titration.
My little hiatus & Yummy Vancouver, a food & drink search engine side project
Published on 2010-06-19 14:00:00
Hey everyone,Lack of updates recently, mainly due to me being sick for the past three weeks. I've also been busy with a lot of non-food related stuff.On a more food related matter, I've been working a little project called Yummy Vancouver. It's a custom google search engine designed to search through local food blogs and websites (like dinehere, tasteof604, etc). With some help and ingenuity, I managed to include all the (mostly relevant) discussion topics from the British Columbia and Western C
BC Spot Prawns - a sustainable choice
Published on 2010-05-28 13:31:00
Spot prawn (Pandalus platyceros) season started here early in the month so by now, you should be able to get a good deal at any local supermarket. I've found them for around $8 dollars at T&T and other Asian markets. They are also available at the False Creek Fisherman's Wharf, but at a premium. Supposedly you'll get fresher and bigger specimens, but I've never compared.As food, spot prawns have a prominent sweet note with an interestingly firm texture. When cooking them, I tend to keep
