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  • Chatter Box: Beer & Kids, Fresh and The North American Appetite

    Ever wonder if beer battered anything is good for kids? Well the question was put forth on our Facebook Fan Page and delivered to our forum page and we got this response: Do you agree with dominic ? "The answer is YES...The amount used would not affect a child one bit. I think it's safe to say, they're going to be ok. "Keep this in mind... Making beer battered onion rings, the batter uses a full beer. Out of that amount, if you were to batter two LARGE onions... Only a bit of batter sticks to the onion, then it's deep fried in burning hot oil. So yes, it's totally safe for kids." ----------------------- Have you seen Fresh with Anna Olson ? If so what do you think, like it more than Sugar ? We put the question out there and listened to what suziethefoodie had to say: "She was so cute and into baking, getting excited and having fun. She made me want to bake and play in the kitchen. I must admit seeing her in her fancy car and in her giant home kind of turns me off, but then maybe I am just being jealous, LOL. "It all feels so staged which makes it quite ironic that Sugar felt organic and Fresh feels very forced and unnatural. I so wanted to like her recipes too, but when it comes to cooking, I like more complex flavours I think. " ----------------------- When compared to the French, us North Americans are in a losing battle when we consider our eating habits . AvaDJ explains further... "Basically we overeat, portions are too huge and all the processed and convenience foods have made us addicted to a combination of fats, salts and sugars. We eat in our cars, at our desks, on the run and never really focus on the quality of our diets. It's all about convenience and quantity, definitely not quality... Most would be shocked to see what most chain restaurants do to their food to keep the customers coming back for more. "It's really quite gross." Share your thoughts on these comments, you might be featured next! Related: Community forums (if you're not a member sign up ! ) Upload your photos on foodnetwork.ca
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  • Michael Smith, Screaming Avocados, Irish Heather, Scaramouche and Beer

    Chef Michael Smith Lends a Hand All around nice guy Chef Michael Smith will be cooking alongside Paul Finkelstein and the Screaming Avocados (culinary art students from Stratford Northwestern Secondary School) for their annual fundraiser. Paul told me the students have been fattening up three pigs for the January 18th event. The menu will be local, down to the bread, baked from wheat grown by the students themselves. The students have been busy smoking brisket and pickerel, making spicy pickled onions and tomato jam for Monday night’s extravaganza at Toronto’s Hart House. For tickets and a look at the four-course menu: Chef at Hart House . I hope you can join us. Communal Dining at its Best I LOVE the Long Table Series at the Irish Heather in Vancouver where you sit at a communal table and break bread alongside friends and strangers. For a bargain price of $15 or $17 (plus tax and tip) you get a hearty meal (from house made beef meat balls, roasted duck leg to suckling pig) and a beverage (a pint of beer and now, wine). Perfect food for winter. Check out their menu here and go! Eat Your Winter Blahs Away Scaramouche Executive Chef Keith Froggett joins forces with chefs and volunteers from The Stop Community Food Centre to create an unforgettable four-course meal, with all proceeds benefiting The Stop's innovative work fighting hunger, building community and inspiring change. It’s happening January 24th at Scaramouche in Toronto. Details at The Stop's website. Mmmmm… Beer Here’s one for all you lovers of ales, lagers and stouts. It’s a list of 10 fun iPhone apps for Beer Aficionados – everything from food/beer pairings, to one that simulates a pint of beer you can pretend drink – good times! Related: Food Porn for a Good Cause: Michael Smith and The Bloorview Kids Calendar Photo Gallery: 2009 What's on the Table Fundraiser

  • Who's Up for a Pint of Guinness... Punch?

    Ah, Guinness stout . I am always in awe of those who can walk into a pub and confidently order a tall, frosty pint of the dark, bitter beverage without hesitation. I once went to a local watering hole with a friend and upon ordering her favourite ale, the bartender returned with a new variation he was eager to get her take on. As he put it, "When a woman orders Guinness, she always orders Guinness. She knows her stuff." Now, for the weaker ones out there, have you ever heard of Guinness punch ? Guinness punch is essentially a milkshake. This is not to be confused with a Shamrock Shake , the McDonald’s concoction that they used to serve around St. Patrick's Day in select markets. That drink is free of any alcoholic content, and has the distinction of bearing a name that I can never say with a straight face. Makes me think of a hip-hop dance craze sweeping the Irish nation! Anyway, the point I'm making is that there is a sweeter stout. I’ve mentioned it many times to my co-workers here at Food HQ and they've all recoiled in disgust. Trust me, as soon as the weather gets to the point where you're entertaining outside on a regular basis, whip up a pitcher full of this drink and you'll wonder how you went without it all these years. I’ve searched online in vain to find the definitive recipe, but alas none exists. Some call for ice cream (similar to a root beer float), but the version I'm familiar with uses condensed sweetened milk . Let your preference guide you. If you're a Guinness punch drinker, please stand and be recognized! Because it's high time for some punch-drunk love, friends.
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  • Winter Cask Ale Festival Runs Dry, Toronto

    This past Saturday, my husband and I had the pleasure of attending the Victory Café ’s Winter Cask Ale Festival . The second event of its kind to be held there; the first took place last summer and was a huge success. The festival it features cask conditioned ale from many local Ontario microbreweries. Now, cask conditioned ale isn’t just any old beer; this stuff is brewed with malted barley, water, yeast and hops and allowed to mature in the cask from which it will eventually be served. This is traditional brewing at its finest. No extra additives or preservatives in this stuff! However, do note that cask ale is not served with extra carbon dioxide added, meaning it is less fizzy than what you might be used to drinking. The end result is a beverage that is live and full of flavour. Thirteen different ales were available for sampling, along with some good comfort food. We decided to get different ales each round and share so that we could both sample a greater variety. Our first round included C’est What Old Town Brown from County Durham Brewing Company in Pickering, and Jubilation Ale from Grand River Brewing in Cambridge. Old Town Brown was actually a bit disappointing, if only because we were both craving something heavier; it was very light with subtle hints of smoke. The Jubilation Ale is one of my favourites – a spiced ale with lots of fruitiness and hints of malt. It reminds me of the holidays, which is exactly what the brewer was going for. Our second round was the Double Chocolate Stout from Black Oak Brewery in Etobicoke, and Scotch Ale from MacLean’s Ales in West Grey. The Chocolate Stout was amazing – very chocolaty through and through. The Scotch Ale is a perfect example of a traditional cask ale, and probably a good choice as an introduction for those who have never tried traditionally brewed ales before. It is a good mix of fruit, spice and malt flavours with a bitter hop finish. For our third round, we were sad to discover almost everything was sold out! We opted to both try the Neustadt 180 (from Neustadt Springs Brewery), something we might not normally have tried. This one was interesting because it is dry hopped with Japanese Sorachi Ace hops, something not normally used. The beer had a nice light flavour, slightly citrus-y, and was a pleasant end to our afternoon. While we decided not to have some of the food, we found out the offerings were a chicken pub curry and a beef and vegetable stew, each...
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