Do we all remember the dark ages before free trade when there was a big difference between grocery availability in Canada and the US? Dill Pickle chips and Shreddies were the highlights of what we could exchange with our American cousins for their Cherry Coke-led cornucopia. Not much leverage there, except before Christmas when the value of Shreddies sky-rockets because it is the workhorse of the greatest of all snack mixes, Nuts and Bolts.
My aunt Kim has my grandmother’s recipe posted on Squidoo but this year I decided I’d add my own twist to it. (And really isn’t that what recipe blog posts are for?) (more…)
Clementines are the de facto citrus sponsor of Christmas in my part of the world. Everyone gets one in the toe of their stocking and they’re what keep our hands and mouths busy between the assorted holiday meals. When I was a kid my brothers and I ate enough of these mini-oranges that if the crates they’re sold in, came in bigger crates that’s how my mother would have bought them.
But what about the mountains of peel we created?
There must be some way to put them to good use. I thought about marmalade at first but that’s such a particular, specialised preparation that I’d rather stick to tradition and use the intended Seville oranges. Instead, because the product is attractive and the process is pretty easy, I decided to candy the peel. (more…)
Update: After being open a couple of months Banh Mi Boys closed for renovations this winter. They have reopened and I have the a new post including the new, expanded Banh Mi Boys menu.
Yesterday, the Grid published a good read from Karon Liu about Banh Mi Boys, the sandwich spot that has opened at Queen and Spadina.
The Banh Mi Boys menu.
I’ve been in twice and tried almost all of the (delicious) menu. Highlights were the 5-spice pork belly banh mi, and the beef balbi and pulled pork tacos. Since the pork shoulder for the pulled pork is actually smoked in house (and therefore not the usual braised, saucy mash) it’s particularly worth a shot. (more…)