On our last podcast, Simon and I listed our “essential cookbook” lists which has been a simmering idea on both the podcast and this website since it’s inception. The idea of an “essential” list of cookbook is as insane as it is fun to discuss. For better or worse we hashed out what we considered a need-to-have cookbook and what was especially special to us. Listen to the podcast here.
Read More
It’s wobbly, it’s wonderful and it’s cheap! Simon and Shawn take this ancient Chinese soy product and press, shape smash and fry it into your favourite new dinner protein.
Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca
eatdrinkcheap.ca
eadrinkbreathe.com/podcast
Music by John Palmer
Show notes and Shout Outs:
Deep Cove Brewing: https://deepcovecraft.com/
T&T Supermarkets: https://www.tntsupermarket.com/eng/
Korean-Style Mapo Tofu: https://www.maangchi.com/recipe/korean-style-mapo-tofu
Agedashi Tofu: https://rasamalaysia.com/agedashi-tofu/
The Amazing Devil: https://www.youtube.com/watch?v=e4_5mOSERCA
The Amazing Devil: https://www.youtube.com/watch?v=4h-ogX4GfL8
LTJ Bukem: https://www.youtube.com/watch?v=egd1cC5hH7s
Shawn and Simon show some love for the humble cabbage. Plus, what makes a good coleslaw and why something as stupid as edible gold has a place on your plate.
Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca
eatdrinkcheap.ca
eadrinkbreathe.com/podcast
Music by John Palmer
Show notes and Shout Outs:
Pattison Farms: http://www.pattisonfarms.ca/
Goldschlager: https://www.sazerac.com/our-brands/sazerac-brands/goldschlager.html
The Abomination That is Bad Coleslaw by Rick Bragg: https://time.com/4060038/bad-slaw-my-southern-journey/
Organ Freeman: https://liveforlivemusic.com/features/getting-to-know-organ-freeman-funky-la-trio-with-the-best-band-name/
Taste Tibet by Julie Kleeman and Yeshi Jampa: https://www.kaveyeats.com/taste-tibet-by-julie-kleeman-and-yeshi-jampa
The Soups of France by Lois Ann Rothert: https://www.amazon.com/Soups-France-Lois-Anne-Rothert/dp/0811833429#:~:text=The%20Soups%20of%20France%20feels,the%20author%2C%20Lois%20Anne%20Rothert.
If you’ve ever been to a real Chinese market, have a Chinatown near you, or hell… If you’ve been to China you’ve seen and hopefully tasted Siu Mei in all of its barbecued, glistening glory. It’s a take-out tradition that goes back to Guangzhou in the days when every neighbourhood had a local “oven master” that would roast various animals in special sauce to perfection and sell them to their neighbours to eat with a bit of rice and pickles. Read More
I just realized our kitchen calendar was still on August and flipped it over, revealing the stereotypical picture of golden hued oak trees and a dilapidated barn that always accompanies September. Ugh… Here on the Westcoast September would be more accurately represented by a grey sheet of rain.
Yep, autumn has come just like it always does; like a switch is flipped, the sun just surrenders and the rains begin like the final act of Seven Samurai… And as usual most of my friends, family and co-workers are getting sick.
So the calendar goes back up on the wall, I fire up a big pot on the stove and pull one of my secret weapons against autumn depression from the freezer: Master Stock! I know it sounds like Master Chief’s little brother or a particularly corny GI Joe villain, but it’s not. It’s a broth made from simmering a whole chicken with Asian aromatics and then, over the course of many uses and multiple chickens it condenses into a powerful, gelatinous flavour bomb for use in soups, stews and sauces.