Post Tagged with: "Flavour Guy"

Flavour Guy: Back to the future with the Roto-Broil 400
Columnists

Flavour Guy: Back to the future with the Roto-Broil 400

Rare beef is red, Roquefort is blue. Carrots are orange, but I love a brown roux. As the theme of this issue is colour, I was planning on adding to this doggerel with a full colour-pleasing palate. However, while raw foods come in many colours, the Flavour Guy knows that […]

Flavour Guy: The bread and butter of rebranding with the Blonchkys
Columnists / Food

Flavour Guy: The bread and butter of rebranding with the Blonchkys

The kitchen needs rebranding. We had done the essential renovations. The 30-year-old gas stove, which was leaking just a little, sometimes, was replaced by a shiny new range. Stores do not sell plain stoves any more, we found—they sell gas convection slide in ranges, the price increasing by the syllable. […]

Flavour Guy on Father’s Day: Stop counting at 100
Columnists

Flavour Guy on Father’s Day: Stop counting at 100

Depending upon where I am, I will be asked one of three questions to establish who I am. The process of determining identity—whether one is friend or foe—and who can be trusted is not so obvious. One way of knowing who someone is, is by finding out where they are […]

Flavour Guy: My mother’s cookbooks — archives of her life, and mine
Columnists / Food

Flavour Guy: My mother’s cookbooks — archives of her life, and mine

I have photos of my mother, keepsakes from her mantle, memories, of course. But what I enjoy most are a handful of her cookbooks. We have hundreds of books on cooking stuffed onto shelves. I keep planning a cull, maybe a basic 100. That would make sense, but that will […]

Flavour Guy: The hallmarks of a refrigerator chef
Columnists / Food

Flavour Guy: The hallmarks of a refrigerator chef

So, a man walks into a bar and says … (and at this point, dear reader, you can supply a favourite story). Actually, a man opens a refrigerator and says: “What can I make for dinner?” This is different from a woman opening the refrigerator and asking: “What are we […]

The architecture of eating and moving
Columnists / Food

The architecture of eating and moving

There may be two kinds of everything in the world. Those who like chocolate cake and those who, frankly, would rather have a good pickle. Those who are happiest in a crowd and those who enjoy being alone. Introverts. Extroverts. This also applies to moving. To my amazement, there are […]

Recipe: Love is leftovers. Leftovers are love
Columnists

Recipe: Love is leftovers. Leftovers are love

Sinatra sang it. Love is lovelier, the second time around. He also made I’ve got you under my skin tremendously popular. Well, that makes sense, because he was a singer. If he were a cook, he would be crooning about leftovers and maybe some extra stuffing between the epidermis and […]

Hanukah traditions: The miracle of oil and latkes cooked in it
Columnists / Food

Hanukah traditions: The miracle of oil and latkes cooked in it

It occurred to me recently that Judah Maccabee never ate latkes. I guess this shouldn’t have surprised me except that Hanukah, or as it was known, the Festival of Lights, happened almost 2,200 years ago and a lot of traditions get accepted in that time. Hanukah commemorates a Jewish revolt […]

How to pop your own popcorn and fight the oy!ment of November
Columnists / Features / Food

How to pop your own popcorn and fight the oy!ment of November

By Barry Lazar Fruit pie and ice cream, roast beef with drippings, A fresh cup of coffee, pots of soup simmering Onions cooked slowly ‘till they’re caramelizing These are a few of my favourite things…. I could go on, but you get the picture, and maybe a trace of taste […]

Columnists

How to survive a kitchen renovation, or The end is never nigh

by Barry Lazar The theme of this issue is either housing related or, as we are approaching Halloween, something scary. From the Flavourguy’s perspective, however, they are the same. Let’s start with the home. Nothing says home ownership like renovation. Ours is limited to the kitchen. We started in the […]