Routine Changes

One of the prerequisites of living with dogs is that you have to like routine. Dogs are creatures of habit; they like the important events of their lives (walks, dinner) to take place at the same time every day, and can get easily stressed if the schedule deviates. Losing a dog can mean that a human’s schedule, previously based around the dog’s schedule, can go a bit loopy.

Tula is still with us, of course, and we’re working hard to keep things as normal as we can for her, because she’s still very stressed at Bowie being gone. Keeping our lives as similar as they were before helps us too. We need that 7am walk every day to wake us up and prepare ourselves for the day. We need the system and the regularity of having to be home to feed or walk Tula at a certain time, just because it helps us to organize our days better.

There are little things that are missing, though, little scenarios we’d play out with Bowie that Tula doesn’t do. For instance, after the morning walk, Bowie would wait impatiently while I removed my coat and shoes, washed my hands, put my hair back and put on house shoes before feeding him. Every single morning he’d bark at me to hurry up, follow me into the bedroom while I put my shoes on, stomp around, bark at me some more, and then finally herd me out into the hallway and through the dining room to the kitchen to dish up his breakfast. We’d see the border collie in him at this time – he’d have nipped at my heels to get me to move faster if he thought he’d have been able to get away with it.

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Chefs Versus Bloggers

In pretty much every conversation I’ve had with a chef in the past, oh, month, the topic of bloggers has come up. Usually it’s the bloggers who show up on the first day of a restaurant opening and trash the place in a review because things are not perfect. Chefs and restaurateurs seem not to know how to handle this kind of criticism, and when they ask me for advice (like I’d know!) I’m at a loss as to what to tell them.

I mean, it’s not as if I’m anti-blogger. I really believe that the future of food writing exists online; I run a number of blogs myself, run a blogging network and somehow convinced myself that creating the Canadian Food Blog Awards would be an easy thing to do to promote food bloggers in this country (umm… yes, I did pretty much just make a 2nd full time job for myself). But I still don’t have the answer.

What I really want to do is give the bloggers who do these (usually poorly written) too-early restaurant reviews a smack in the head. I mean, there’s one school of thought that says that some person on the internet with no qualifications or expertise isn’t going to be able to affect the business of a restaurant, that most people don’t even pay attention to blogger restaurant reviews, instead relying on long-time experts for the major dailies and weeklies who have the experience and writing skills to back up their opinions. But I’ve also seen (and talked to) a lot of restaurant owners and chefs who are mighty worked up about a shitty review or comment on some site like Yelp or Chowhound.

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Stirring the Pot with Chef Doug McNish

Chef Doug McNish began cooking at the age of 15 and immediately fell in love with the kitchen, which he describes as an environment like no other in the world. At the age of 21 he had ballooned up to 270 pounds and needed to make a change in his life. After watching a video of how animals are treated in slaughter houses and learning to understand health and nutrition, he became a vegetarian and 6 months later a vegan. He lost almost 100 pounds and completely changed the direction of his career. He went from working the grill at The Air Canada Centre to tossing salads in Kensington Market, which he considers to be the best choice he ever made. He is now the Executive Chef of Raw Aura (94 Lakeshore Road East, Mississauga).

What inspired you to become a chef?

I fell in love with cooking because of the honest hard work, creativity, teamwork and the ability to make people happy by feeding them. I knew I would never be out if a job, because everyone has to eat right?

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Chicken Math (With Some Physics Thrown In)

The question:

Sheryl has a deep freezer full of food, which includes 4 frozen chickens. She needs to make room in the freezer for for 5 bags of Christmas cookies. She removes 1 chicken and cooks it, resulting in 8 servings of meat, 4 of which are eaten and 4 of which are placed in containers to become part of a chicken pot pie. If she returns the 4 uneaten portions of meat to the freezer, along with the chicken carcass to use for stock at a future date, how many bags of cookies will fit in the freezer? Note – Show your work or points will be deducted.

Students unable to complete the question through standard mathematical formulae are welcome attempt to solve the problem using physics. Those wishing to attempt to find a solution using Freezer Tetris™, please contact the professor to book an examination date.

There’s (Tasty) Magic in the Fair

Okay, it’s sort of the same thing every year – but there’s something about the Royal Winter Fair that just makes us so excited. Sure, there are parts we don’t get, like why many of the food competition winners are hidden away in the Upper Annex where most people never see them, and how McDonald’s has weaseled their way into the Journey to Your Good Heath section (sure, they pay lots of money to be there, probably, but come on!).

On the other hand, for ten days every November, the Royal is where city and country come together in a celebration of Ontario’s harvest – from giant pumpkins to many varieties of apples to jams, corn, produce and some of the most beautiful animals you’ve ever seen. Those cows bathed and fluffed up like giant teddy bears will one day be someone’s dinner, but not before they’re bedecked with ribbons to show just what good quality beef they really are.

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Bowie’s Ashes to Ashes

Greg went and picked up Bowie’s ashes on Thursday night. I didn’t want to go do it because I was sure that I would break down, but when he brought everything home, and we looked at all the stuff, we were oddly cheerful. Not because we were happy he was gone, far from it, but that there were parts of the process that were amusing, and that brought back wonderful memories. The pet cremation company, Gateway, makes every effort to be as classy and inoffensive as possible in dealing with people’s beloved companions. We opted for the cedar box as opposed to an urn, and it comes packed in a gorgeous blue box. If not for logo on the front, you’d swear it was something from Tiffany’s. 100 pounds of dog is still pretty heavy when it’s converted to a bag of dust, and the cedar box inside weighed about 8 pounds.

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Gathering to Taste the Pacific Rim

Chef Chris Mills stands in front of the assembled crowd, looking only slightly nervous. We’re here to taste the final run-through of his Gatherings From the Pacific Rim menu, the multi-course dinner he will be presenting at the James Beard House in New York on November 20th.

The James Beard House is the home base of the James Beard Foundation, which was founded to further the work of the late chef and food writer, and to promote culinary heritage and knowledge. The Foundation works to promote culinary education, emerging chefs and honour the best in the food industry. An invitation to cook at the James Beard House is the equivalent of a culinary Oscar, and dinners are capped at 74 guests to ensure the best service.

Mills is no stranger to the James Beard House; he presented a dinner there back in 2006. His other turns in the spotlight include an appearance on the original Japanese version of Iron Chef, a fifth place spot in the 2006 Bocuse d’Or, and an array of awards including the Canadian Federation of Chefs and Cooks, the International Wine & Food Society’s Apprentice of the Year and the Pierre Dubrulle Rising Star award.

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Stirring the Pot with Chef Martin Kouprie

Ask chef Martin Kouprie the secret of his culinary success and he’ll tell you that it’s a love of fresh food. This passion for freshness and an understanding of the science of cooking allow him to create menus and recipes that celebrate the magnificence of each season’s harvest. Although local ingredients hold centre stage in Kouprie’s cooking, he also views his pantry through the lens of the latest food trends. As a result, Kouprie’s fans come to Pangaea (1221 Bay Street), the restaurant he co-owns with business partner Peter Geary, to enjoy his ingredient-driven cooking which is simultaneously regional, modern and sophisticated.

Kouprie and his staff participate in numerous charitable events each year including large fundraisers such as Toronto Taste and Empty Bowls as well as smaller grass roots events. He has also been an active participant in programs such as Oceanwise, an initiative spear headed by the Vancouver Aquarium, which works with fish and seafood suppliers to ensure that chefs can access products that not only taste delicious but have a negligible impact on ocean ecosystems.

In his personal life Martin Kouprie is an accomplished carpenter and a speciality scuba diver. He is the father of a son, Oliver, and is married to cookbook author and food concept architect Dana McCauley. His first book, Pangaea. Why it Tastes So Good will be published this November.

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The End of the Dude

It was a regular Sunday. I was in the kitchen making lasagna. Greg took the dogs out for a walk around 4pm. Bowie got up, stood to have his haltie put on, and walked out the door, just like he has a thousand times before; nothing out of the ordinary.

At 4:15, Greg was back. “Something’s wrong with Bowie.” He explained that while walking along the hallway on the 1st floor to go to the lobby, Bowie’s bladder had let go, something that had never happened since he was a puppy, except for the one time when we had just brought him home from having knee surgery and he was stoned on painkillers. Greg got the dogs outside and Bowie wouldn’t move, just stood there looking freaked out.

So Greg brought the dogs back upstairs. He went back out with Tula, and Bowie went to lie down in the dining room in one of his usual spots. He refused treats which is really odd, but at that point, we just thought he had a stomach-ache. I looked up his symptoms online and in a couple of books we have, but couldn’t find anything that seemed to match. Greg returned and we brushed it off as him having eaten something weird. Tula once didn’t eat for two and a half days until she barfed up a big chunk of pineapple. It was one of those situations where if it was still bad in the morning, we’d call the vet.

At 5pm, I filled the dogs’ food bowls. Tula came running but Bowie didn’t and when I took the bowl of food to him, he refused it. He was still alert and responsive, though, and would shake a paw and respond to an ear scratch.

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Market Mondays – Pumpkin/Squash

It’s the week before Halloween, which means that many people will undoubtedly be carving up that Halloween Jack o’ lantern. But of course, in the food world, we’ve been eating pumpkins, and other types of hard winter squash, for weeks now. Indeed, if I see one more recipe for pumpkin cheese cake, I might… well, I’ve already screamed. That might just be because I’m more of a fan of pumpkin pie than cheesecake, but it seems to be ubiquitous this year.

In any case, pumpkins; members of the squash family. Related to softer summer squashes (zucchini), as well as gourds (the smaller inedible varieties of squash) and distantly related to melons. Squashes are native to North America, most likely Mexico, where they are traditionally grown alongside corn and beans in a symbiotic system known as The Three Sisters. Pumpkins and squash were introduced to Europeans by Christopher Columbus, and their cultivation was mostly due to Spanish and Portuguese explorers.

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