Posts Tagged ‘hank shaw’

DIY Mustard

Mustard, in its many forms, has been a staple in the civilizations of the world for thousands of years, for medicinal purposes as well as cuisine It has been used for good, (hot dogs) for evil (mustard gas), and is featured in religious and cultural idioms ranging from the parables of The Buddha and Jesus Christ to the suspicious and bellicose antics of Colonel Mustard. Gold, it is said, is the eternal element, and mustard, it seems, is the eternal plant.




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Wild Boar Recipes

they won’t win any beauty pageants but they sure cook up nice

As you know from the video we posted yesterday of my interview with Perth farmers, wild boar are actually wild critters. The farmers who raise them put up fences but they don’t actively farm them. The boars are left to their own devices pretty much all their lives and can forage and dig for as many roots, nuts and berries as they please. Thus the meat of the animal is markedly tastier than regular pork and can be prepared in the same ways you do cuts of pork. Here are a few great recipes I like to use when cooking with wild boar meat. Continue »

New Food Writers You Should Be Reading

There are a million people writing about food these days, some professionally, most just for fun. I thought now might be a good time to scour the net and find some of the most interesting voices out there. It made for a really fun research project, so much so that I couldn’t get this post done in time, hence the lateness.

butter beans and mint by Naomi Rose

Anyway, let’s look at some new food writers that you should be reading.

Keep in mind that these aren’t all “new” as in they just started writing yesterday, but they’re new in the sense that they are not established columnists at the New York Times, they’re new in that you may not have heard of them yet.  Continue »

Thinking Outside the Styrofoam Tray

A guest post by Kerry Knight

“I’d like to encourage you to think about the meat you eat. Is it good enough? Good enough to bring you pleasure every time you eat it? What about the animals it comes from? Have they lived well? And what about the way you cook meat? Are you adventurous with it? Are you thrifty with it? Do you respect it, and do it justice?”

– Hugh Fearnley-Whittingstall, The River Cottage Meat Book

He’s a “Meat and potatoes” kind of guy. How many times have we used that expression to describe someone with a palate that doesn’t stray too far from the norm, someone whose appetite for culinary adventure revolves around a good steak, prime rib, pot roast, chicken and ribs….ribs and chicken….

There are many other choices available, and if you are considering the words of Mr. Fearnly-Whittingstall, you may want to consider the majestic Elk, one of the largest species of deer in the world. Continue »

Interview with Hank Shaw

James Beard nominated food writer, Hank Shaw, is coming to Toronto this weekend on his international book tour for his book “Hunt Gather Cook”. He’ll be doing a cooking demo at the Brickworks tomorrow, attending Foodstock on Sunday and doing an interview and book signing at the Drake on Monday night. As he drives across the USA on his way to our fair city he found the time to make a pit stop and answer a few questions. Continue »