My history with Mott’s Clamato goes back a while. Either because of some trend forces working their unseen magic or just from the luck of the draw, the Bloody Caesar was the most popular cocktail among my university friends. Everyone had preferred variations and personalised tweaks to the recipe.
The skepticism attached to beer cocktails can be summarized with one question: Who has ever walked into a bar and in that moment when he can choose anything said, “barkeep, what beer cocktails can you make me?” Sure, okay. If that’s the situation you want to envision the outcome will almost always be a bottle of beer, a glass of wine, a two-ingredient mixed drink, or maybe a selection from the menu of classic cocktails. Personally, I like beer cocktails – my cookbook has a chapter of recipes to make them – and I would like to see them made more often, but I will admit that I don’t know how popular they actually are. (more…)
No one in Toronto eats at restaurants anymore. That’s not really true, but it can seem that way based on the unremitting social media chatter about food events from taco festivals to top-flight fundraisers-for-a-cause. (See yesterday’s post about the Earth Day gala). Well before we had seen our first banh mi off Spadina or lined up for a food truck that was selling anything other than poutine and dirty water hot dogs, Toronto Taste was there. This will be its 24th year of gathering some of Toronto’s top chefs and discerning gourmands to raise much-needed funds for Second Harvest.
The well-respected charity uses money raised from the event to support their food rescue programmes. This system picks up surplus food from supermarkets, restaurants, and food manufacturers and feeds it into a network of 200 community agencies. From this operation, the equivalent of 20,000 meals are distributed every day to those in need. (more…)
To be honest, I have never really been much of one for galas. But times are changing and there are two characteristics of this year’s Earth Day Canada Gala that I think you guys might find interesting.
First off, the year-old Mill Street Beer Hall is the venue again this year. It’s a huge space that is made up of smaller areas, including plenty of the requisite patio square footage, so it seems ideal for large-scale events. (more…)
The answer to the question is, as they say, somewhat complicated. One of my favourite recipes in my cookbook, the Canadian Craft Beer Cookbook, is not really a recipe at all. It’s more of a process – three in fact – for turning good beer into excellent vinegar.
I go through the why’s and how’s in some detail in the book, but the short version is something like this: just as there is a microbial action that converts the sugar in wort to the alcohol and carbon dioxide in beer; there is also one that further metabolizes that alcohol into acetic acid. Different microbes and different results, but they are similar. (more…)