• Cheese has always been a big part of my life, ever since I was a kid. We used to have this incredibly nippy cheese called Imperial at holidays, which was sort of crumbly, and I used to see how much I could pile onto my cracker before it would break. I also developed a taste for Blue Cheese at an early age, baffling and grossing out many. (I still like it, but I don’t sit…

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  • The weather in Toronto is such that it’s impossible to imagine it’s nearly summer. However, we have access to beautiful hothouse tomatoes, and it’s time. Time For Bacon Tomato Sandwiches. I know what you’re curious about: What about the L? Unless you really love lettuce, you should leave it out. Why? It’s not adding anything flavour wise to the sandwich. Want a green that makes this sandwich sing? Try basil. But I’m sticking with the…

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  • Easy As Hell Pulled Pork

    The recipe that pays for the Instant Pot The Instant Pot’s primary advantage is shortening the time to get quality food without sacrificing the benefits of long, low and slow cooking. This recipe is a perfect example. The first time I made this, I used the timings and weights from this recipe The seasoning is Meathead Goldwyn’s Memphis Dust.  The recipe makes wayyy more than you need, but make up a whole recipe, store it…

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Stories

  • It’s Frickin Soup Season

    As soon as people start ordering Pumpkin Spice Lattes, it’s the sign that one of the best times of the year is upon us: SOUP SEASON. Soup is often a lunchtime grab and go meal, and the soups in question are usually sub par, salty, mass produced messes. Take some time on a Sunday to batch cook a bunch of soups, whack em in your freezer, and enjoy the fruits of your minimal labour for…

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