Cuisine
The Tall Tale Of An Alternative Burn’s Supper
by Nick Glossop on January 26, 2013
There were none but Scotsmen present at the event in question so we cannot claim to have a reliable account of what went on, but, according to at least one scurvy Caledonian, it began with a general malaise that settled on the city of Glasgow. A restless dissatisfaction held the entire population in its grip. Blandly and blindly, the people went through their daily routines, stopping at the chip shop …
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1000 Words, 1000 Days: Day 280 – Big Rock Beer: Alberta’s Delicious Medal Of Honor
by Marty Schwartz on October 10, 2012
Many of my regular readers will remember that this website is sponsored by Rogue Ales, a fine purveyor of delicious delicacies out of Newport, Oregon. By ‘sponsored’, I mean that I receive no money for them, nor do they endorse anything I write or post. I do, however, write many of my articles through the hazy tint of their bottles, with the satisfying gurgle of meticulously brewed goodness slapping …
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Guide to Tea and Soup in Canton
by Malcolm Parker on June 15, 2012
Cantonese cuisine is renowned for its soup.
Tea is also a very serious subject and is not just made from dried leaves but can be a real witch’s brew, thick and opaque. Here are two conversations I had this week to help you tell soup and tea apart.
1)
- Your mom’s soup is good. It tastes like your tea.
- It’s not tea; it’s soup.
- Yes, I know, …
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Playing with your Food
by Malcolm Parker on April 25, 2012
After she had looked at the picture, Edith told me that she, too, as a child had pet ducks and chickens. She had no toys as a child, living two families to a room, so her mom bought her some baby birds. She cared for them and played with them, taking them outside for walks when they were young, and letting them out and herding them in when they had grown. She …
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1000 Words, 1000 Days: Day 113 – The Rogue Ale Experiment
by Marty Schwartz on April 22, 2012
Today’s article is brought to you by the good people at the Rogue brewery. Today, as I write this, I am sampling their “Voodoo Doughnut” product, a bacon maple ale.
That’s right, I like a little bacon flavor in my beer. Those of you who read my love letter to bacon a couple weeks back will not be surprised by this. Unless you were previously unaware that such a …
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Everything but the Table: Eating in GZ, the noodle edition
by Malcolm Parker on January 12, 2012
My favourite Chinese restaurant back in Canada was The Islam Noodle House, which was on the edges of the small Chinatown of my home city. It was run by an older Chinese man with a long white beard, who spoke little English if any and was always happy and welcoming. He made his own noodles, pulling the dough, stretching it out and slamming it down to the counter. After a …
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“The Art Of Pho”
by Craig Elliott on January 12, 2012
You look like you’re in the mood for seeing something stupendous, involving noodles. May I be of assistance? Submarine Channel just debuted their interactive, eight episode animation of The Art of Pho by Julian Hanshaw. It’s the story of a fellow named Little Blue and what happens when he finds himself in Vietnam, sort of by accident learning how to make their noodle dish, pho.
I’m not exactly doing …
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Asia in the Twenty First Century #8
by Marc J Chalifoux on January 4, 2012
These images reveal just a sample of the charismatic and exotic cuisine, which you could only find in places like mainland China or Taiwan. These are delicacies (I use the word sincerely here) that have so much personality you’d swear they were looking at you.
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Voyage to the Fangcun Tea Market
by Malcolm Parker on December 20, 2011
- Fangcun tea market area. We started at the star.
To visit the tea market in Fangcun is to realize that ‘all the tea in China’ is a mindboggling amount, like all the grains of sand on all the beaches or all the stars in the universe. The market, like many markets here, is spread over a large area on both sides of a busy road and comprises hundreds of …
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Everything But The Table: Congee
by Malcolm Parker on November 27, 2011
Congee is one of my favourite foods (and I eat oatmeal every morning so I can exist without my teeth and am ready for a vegetative state or becoming an astronaut). I have no idea why I like it so much, but I have since Canada, where I used to go to the Garden Bakery and have their seafood congee for a cheap lunch about once a week*.
There was …
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