Lucky Dip – Thursday, June 16th, 2011

When Greg saw this article on the front of the Star yesterday morning, he joked that people were getting really desperate to dig up some news stories about the Canada Post strike. But it turns out that the crown corporation actually handles a few live animals (baby chickens, for instance) that couriers won’t touch and the strike means that beekeepers can’t maintain their colonies without the queen bees that are waiting to be shipped… via Canada Post. [Toronto Star]

Further to my food truck diss of yesterday, this piece explains part of my reasoning against the trend – because if/when it finally gets to Toronto, it won’t be about small entrepreneurial families serving up authentic food, it will be about shit like French toast and cupcakes trucks. [Chow]

And speaking of food trends that really should have finished 2 years ago… enough with the goddamned bacon already. [The Village Voice: Fork in the Road]

Steven Davey is not a fan of the currywurst at our local sausage emporium, Wvrst, but he digs the dogs. [NOW]

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Lucky Dip – Wednesday, June 15th, 2011

Can I share something? The food truck thing… I kind of really don’t care. I mean, sure, I grew up in Halifax where eating fries from Bud the Spud on the lawn of the Halifax library is an important part of a summer’s day. But this desperate “frenzy” Toronto has to be like US cities with a food truck scene? It’s a little embarrassing. [Globe and Mail]

The foodie backlash. Let’s hope this one sticks. [Food & Wine]

Pity the farmers – it’s agri-entertainment season in which self-entitled city folks, under the guise of strawberry picking, come to the farm, stuff themselves full of fruit they don’t pay for, trash the fields, and treat someone’s home and workplace like a farm-themed amusement park. [Toronto Sun]

Where your fish comes from – a world map indicating global ratio of aquaculture production. The scary bit… look at China and then think about how safe that food supply is. [The Atlantic]

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Lucky Dip – Tuesday, June 14th, 2011

Shark fin has been an issue for years, but now that we’ve been one-upped by Brantford, Toronto councillors finally seem interested in doing something about it. [Globe and Mail] [National Post] [Toronto Sun] [Toronto Star]

The history of the Oreo (complete with references to the Knights Templar) and other rotary-moulded cookies. [The Atlantic]

Moving beyond the era of low fat. [National Post]

UK restaurant critic Giles Coren has started including a sustainability rating with all of his restaurant reviews. [CatererSearch]

Just like at the cottage, but without the blackflies or traffic getting there – Scadding Court once again fills their pool with trout so city kids can experience catching a fish. [Toronto Star]

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Wouldn’t You Like to Be a Taster Too?

As the food charity season winds down, we finish off with the biggest of the lot. Last night, Second Harvest’s Toronto Taste took over the lobby of the Royal Ontario Museum, as well as much of the street along Queen’s Park as 2000 guests descended upon 60 chefs and restaurants, and over 30 beverage purveyors for a night of eating in support of one of Toronto’s most beloved food charities.

There is no possible way the average person can sample every item, and even though Greg and I tried to share things, we still couldn’t get to even half of the things on offer. But here’s an idea of what we came across.

Above: steamed pork buns from All The Best Fine Foods and 100km Foods

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Lucky Dip – Monday, June 13th, 2011

If nothing else, the policing of children’s weight and eating habits in schools will at least create plenty of jobs for therapists and psychiatrists as these children become adults and come to terms with how messed up they are because their teachers kept track of their body mass index. This one wins a big “what the fuck”. [National Post]

Chocolate milk is just soda in drag. Stop giving it to your kids. [Civil Eats]

Quebec or Ontario – who makes the better beer? You’d be surprised. [Toronto Star]

The old KISS adage (keep it simple, stupid) seems to have bypassed a lot of chefs lately. Or at least the ones who write dinner menus that read like Anne Rice novels. [Daily Mail]

They may be the cockroaches of the sea, but lobsters sure are tasty. [Toronto Sun]

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Lucky Dip – Friday, June 10th, 2011

There are as many different ways to make a lobster roll as there are people to eat them. A recent contest in NYC demonstrates all the ways you can mess that shit up. Celery? Brioche? Old Bay? (Seriously, USers, y’all need to put down the Old Bay.) [Serious Eats]

And the killer is… sprouts. German authorities link the recent e.coli cases back to bean sprouts. [Toronto Star]

I rant, on a somewhat regular basis, about the fact that humans don’t need cow’s milk. But I’m udderly stumped on what to think about genetically-modified cows in China producing human milk. (Well, no, I’m no actually – brain is screaming NOOOOO!!!) [Business Insider]

Will the new upscale beer boutiques be a boon for craft brewers and the folks who love their products – or will it be more of the same old swill the big beer corporations push? [Toronto Star]

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Lucky Dip – Thursday, June 9th, 2011

Earth Bloor West delivers the same consistent dishes as Ed Ho’s other two locations. [NOW]

Turns out, not everyone who works with food and writes about food is obsessed with food. [Village Voice/The Feast]

We all buy them from time to time, so… who makes the best prepared salads? [Food With Legs]

It reeks of a little bit of desperation – dieters are more likely to trust claims on food packaging. [US News Health]

Now, food comes on two wheels. [The Grid]

Meat glue – it’s going upscale and mainstream, and some of the world’s top chefs think the stuff is really, really keen. [MeatPaper]

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Lucky Dip -Wednesday, June 8th, 2011

Wait, is that a prime rib sandwich being sold from that hot dog stand? The city lightens up, food vendors are selling more than tube steak, and no one has died yet. Imagine! [Toronto Star]

Give me back that Filet-o-Fish – proof that High Fearnley-Whittingstall’s fish fight is having an impact, and proof that chefs and food activists in North America need to get off our asses – McDonald’s in Europe will switch to sustainably-caught fish for their Filet-O-Fish sandwiches. This after already switching to free-range/free-run eggs. [Bloomberg]

The most diverse food court in the city can be found at Downsview Market. [Spice City Toronto]

Hearing voices? It might be your coffee talking. [Toronto Sun]

“If Manhattan chefs don’t serve ramps in spring, the thought police come and take their farm-to-table badges away. . .” Foods NYC restaurant critics dislike and how they deal with it. [Village Voice]

Continue reading “Lucky Dip -Wednesday, June 8th, 2011”

The Feminists Are Coming – And They Have Cupcakes

When I think of “feminism”, Nigella Lawson doesn’t really come to mind.

Not because I don’t think that she’s a strong woman, in control of her own career and destiny, but because the stereotypes that she plays to use a certain kind of femininity that puts women barefoot and back in the kitchen.

Most of the female chefs I know have had to work twice as hard as their male counterparts to be taken seriously. Women who opt to make pastry for a living – whether because they genuinely enjoy it or because the hours and physical demands are easier – are considered cop outs. It’s utterly unfair, but it’s still a stupid stereotype of the industry. And even the women who do choose to make pastry for a living do so in a professional context – wearing a proper uniform, hair tied back, back and neck and shoulders aching at the end of a day bent over a cake doing hours of icing work.

Nigella sets these ladies back, if we want to be honest about it. Because even if she IS running her own empire and selling lots of books… she creates a stereotype of a woman and a bowl of frosting that the rest of us all have to live down (or up to, depending on how insecure you are). Nigella causes people to assume that real pastry chefs flit around sticking their fingers in the bowl, making sexy face as they test their new products. And for the home cook, Nigella creates food porn aspirations that can never be achieved, causing men to wonder why their wives and girlfriends don’t wear sexy sweaters over tight-laced corsets while they bake cupcakes (yes, Nigella, we can tell you’re wearing a corset… come on honey, let that belly hang out!), and causing women to compare themselves unfavourably to someone with a team of assistants that undoubtedly not only includes photographers and food stylists but hair and make-up people as well.

I’m not saying that you can’t be a pretty feminist. I’m not saying that feminists shouldn’t bake. Hell, I’m not even saying that feminists can’t/shouldn’t own their sexuality and use it to get ahead. But let’s not kid ourselves into believing that Nigella posing with a bowl of batter and a tight sweater actually helps move the cause forward at all, okay? That’s she’s out there representing all the women trying to break free of the sexist stereotypes. And let’s really not pretend that real female pastry chefs don’t cringe when her name comes up because of the imagery she employs to sell some cookbooks.

 

Lucky Dip – Tuesday, June 7th, 2011

I’m not sure calling yourself a supertaster is an excuse for being a picky eater. Sure, flavours are stronger to people with more tastebuds, but that doesn’t mean supertasters don’t like those flavours… or textures, smells, etc., which is the typical complaint of a fusspot. [Toronto Star]

It was the hottest dining trend a few years ago, but, hands up, who else is kind of sick and tired of having to sit with strangers at a big communal table? [Bon Appetit]

Sweet merciful crap, Trader Joe’s and every other store out there – we will pay the extra goddamned penny for a pound of tomatoes so farm workers can live like human beings. Honest. We’re all happy to do it. Stop stalling! [ZesterDaily]

News from the stupid unsupported scientific “study” world – go ahead and yo-yo diet! Lose that weight, gain it back, don’t worry about it. We did it to mice, and they were fine! [Toronto Sun]

Ah, yes, irradiation. I wondered how long it would take for someone to trot out an argument in favour of irradiation after this e.coli mess. [Associated Press/CBS42.com]

Jamie Kennedy puts his name on a new restaurant in Niagara Falls, but it’s chef Ross Midgely who will be running the day-to-day operations. [Toronto Star]

More on the new US food guide, pointing out the good and the bad. [National Post]

Why Canadians drink more beer than whisky. [Toronto Standard]

Word of Mouth: restaurant news, a new menu at Vertical, and calling your wine bluff. [Toronto.com]