just saw a great baking tip from my favourite vblog host Chef John from foodwishes.blogspot.ca. it was in a biscuit recipe that he was cutting butter into. well not really cutting which was the trick. he used a mostly frozen stick of butter and used a cheese grater to grate the butter into small little shavings. it was brilliant and i wanted to share it with you guys. as you can see from the screenshot of the video the butter was grated into tiny pieces that you could cut directly into the mix. I know that i’m going to have to try this for my next batch. if you want to see the action replay here is the post address:
it should be a real time saver and much easier than cutting in cold butter with 2 knives.
i was looking in the fridge trying to decide what to make for you guys and i noticed this little roast that could have been so predictable but i saw some promise. i have to say off the bat that i don’t do the grocery shopping. for one, i have no memory and will buy eggs 3 times a week if i happen to think of eggs. but the other reason is my wife is like a good deal superhero, nothing delicious on sale can escape her notice. so for the most of my cooking is looking in the fridge and hoping that the muse speaks to me.
i came across a smallish pork roast that was actually two large tenderloins smashed together and i thought that it would a great opportunity to make a stuffed bbq pork. to be honest, i had never made this before and i was going on what i remembered from food videos in the past. but since i seem to get it right the first time for some reason (i use all my luck on food) i thought that it would be a great thing to share. i didn’t do anything amazingly new or inventive but i knew that it would be a spin to pop this roast on the bbq. i didn’t have any hardwood so i wasn’t able to smoke this roast but the searing on the outside was just perfect to change a standard dish into something amazing.
i included a rough outline of the recipe after the video but i’m not going to post one here for a couple of reasons. one, this type of cooking lends itself to any kind of stuffing as long as it bring a new flavour to the table. second, i rarely use a recipe and i tend to wing it. thridly, i like to use what is available at the time to keep things fresh and new. if people write me and want a more specific recipe i will write one out, but i would encourage you to be a little more flexible. try something new and experiment with the things that you have. try to buy local and fresh. see something that you’ve never cooked with before – give it a try. have fun with it. but remember to have hotdogs in the freezer i case you make a huge mistake and need to feed the kids. haha. i have done this before, not often, but it has happened that i have made some horrible mistake and eaten something that was just not right. but that happens and you learn from it. but it is never a disaster unless you have tried to feed kids a not-so-great meal.
all the best,
i was watching some of my favourite food vbloga for dinner ideas and i realized that i didn’t have an intro for The Quiche. so i was running ideas through my head and i came up with the idea of manliness through the ages. turning to stock photo shots, i put together a quick montage of manliness. there are a few jokes in it that i just have to share.
first, The Quiche gets it’s name from a reaction to a book that i read when i was a kid called Real Men Don’t Eat Quiche by Bruce Feirstein. to be honest i only had a vague understanding of the book and a limited experience of manhood to compare as a kid. but, i knew that there was something in that book that resonated in mind and i read it a number of times throughout my formative years. then i got busy in the actual activity of being a man and it faded to the background. but it has always been a benchmark in my mind. a duality of manliness that pervaded my mind. at 18 i moved from montreal to london ontario and i experienced some severe culture shock. the items in this book from long ago were being played out in front of my very eyes. defining myself as a man in a different cultural environment gave this little book some real traction. i think that the role of a man is culturally under attack on all sides and the question really became real for me.
secondly, the image of bruce springstein has always been a touchstone of one conception of manliness. but, personally it has a even greater meaning that i will share with you. my ex father-in-law had a difficult time fitting me into a understandable package in his mind. he was a typically tall and lanky math professor who had a strong british upbringing and had a very dualistic view of manliness. for him the image of manliness was a tough, naturally muscled man with grease on his hands. a strong, “rugged” man like bruce. it was an odd moment which turned a little awkward until i ran his sentence through my head a few times. he was trying to compliment a body type that was very different from his own and had made a slight social mis-step . To be fair, i am a stocky man who doesn’t need to workout to carry a fair amount of muscle on my frame. but i can still bring up that moment in my head to make myself laugh till i fall over.
finally, the idea of manliness has changed so much over history that it is really hard to say that if you think. I mean that there was some point history where your idea manly was manly. but then the idea of manliness is so culturally and historically based that you can never really answer the “what’s manly?” question at all. as we grow up, we cobble together a idea of what a man is and we do our best to get through the day. it is a first world problem to worry what a man is, you need time and income to decide the manly question. damn, you have to have enough food on the table to worry if it is ok that you made dinner is manly enough. i have to say that studying english, history and philosophy leaves the mind much too open for too much thought and analysis.
that’s my say and my little joke hope you like it.
all the best,
I just wanted to post the first test drive of my new bbq and it was great. it was simple hamburgers but nothing beats the first one of the season. it was a long and very cold winter which made being able to bbq all the more sweeter.
the grill is a great one with 4 burners under the hood and 1 side burner for sauces and/or veggies. lighting this grill is super easy with the electrical starter and sensitive burner control. I have never heard of master forge but they make a quality product and my wife getting 75$ of the sticker price makes all the better. stay tuned for lots of bbq action on The Quiche.