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Links, Various

In March my Ultimate Toronto series of articles on Spotlight Toronto continued with that iconic dessert of Greece, Turkey, Lebanon and points nearby, baklava.  This follows peameal bacon and churrasco chicken. I’m thinking the next installment will probably be a soup but if you have suggestions for dishes particular to Toronto that you would like to see me eat a bunch of and then recreate at home, leave a comment.

Also, on Spotlight Toronto I’ve been following Jenn Bylok’s Lady Who Lunches series (she went to Craft Burger most recently) and am looking to see more from Suresh Doss’s Shopping with a Sommelier video series whose first episode featured Joel Wilcox.

Finally, a link that’s only partly food-related and was recommended to me by an offline friend. The steadily increasing number of barely distinguishable deal-buying sites bring an equally expanding deluge of daily emails but OneSpout puts all deals into on message. They also let you track purchased vouchers to help stay on top of expiry dates.

Update: I’ve realised that in my original post I entirely forgot to include one of the links that inspired this post. I had the pleasure of doing an email interview with Correen of Food Lover’s Web about the ins-and-outs of Food With Legs and wanted to share the link to her post.



I have been using Twitter for several months to track what’s happening in the food world and to promote my blog posts.  Overall I’m still divided on the utility of Twitter.  It seems like there is a huge ratio of noise to information.  The interface–depending whether you use the default web or a third-party interface–is an odd mixture of old school commands and flashier bells and whistles.  I think there are a few particularly useful ways that people are using Twitter and today’s post is devoted to pointing out the ones that have to do with food, especially in Toronto.

A lot of tweets (the messages sent on Twitter) are along the lines of “I just ate…” or “I am at…” and those, in my opinion, have a pretty limited utility but some have refined this to an art and use Twitter to post timely and extremely succinct reviews of Toronto’s restaurants.  The two who do this best are spotlightcity and TOFoodie.  I don’t think I’ll ever be able to cut my reviews down to 140 characters or less but I appreciate reading what others have to say in this format–particularly when pictures are included.


Six back covers from Cooks Illustrated in Ikea frames on our kitchen wall

Six back covers from Cook's Illustrated in Ikea frames on our kitchen wall

Cook’s Illustrated has played a large role in my search for great recipes over the past five years.  I have subscribed to the magazine for a long time; I have serveral of their cookbooks; and I have watched the PBS show a few times but I have to say that the best resource produced by the people behind Cook’s Illustrated is their online site. They have loaded the site with all of their magazine recipes; many of their cookbook recipes (possibly all); as well as the excellent equipment reviews.  I’d now rather search here for a recipe than wade through the glut that google spits out.

The magazine still has some uses, though.  For instance, I have turned six of the best back cover illustrations into kitchen wall decoration.

This is Why People Start Websites

Far and away I want this blog to be about my experiences growing, cooking, and eating food and not an aggregator of links to other blogs.  This post is the exception that proves that rule.

TasteTO (one very good aggregator of food links, among other things) had a link yesterday in their Food for Thought column to this story.  Apparently the founders of the website have collected submitted photos of over-the-top food, made their submission policy pretty aggressive so that they own the rights to the photos, and are now shopping a book deal.  I’m not really bothered by this because, frankly, that one picture you took at your buddy’s bachelor party where he ate the 36 oz. burger does not a book deal make.  It’s the collecting and sorting of a much larger number of photos that might interest the “reading” public.