Tag: press

Eat | Drink | Cheap Episode 31 – Tofu

Shawn Leave a comment

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

Pork and Chicken Liver Pâté

Shawn 1 Comment

It’s long past New Year’s and I’m not into resolutions, but I was inspired over the holidays to try my hand at more charcuterie and I’ve decided that trend will continue into 2019 as part of my weekend kitchen routine. The sausages we made over the break (more on that in a bit) were not the first bit of salted meat I attempted and my first foray into this exciting new realm of grinders and guts was quite a hit at our holiday table.

Call it pâté, terrine or fancy meatloaf the concept of salted, pressed, finely ground fat, flesh and offal that is shaped into a mold then slow cooked and served cold is about as old as the concept of “cuisine” itself. If you didn’t pick up the accent, this dish is French, unapologetically oldschool French in the same way that quail with grapes or veal tripe in white sauce is. The process has been streamlined since the days of Grandfather Escoffier, but it’s still got that that slightly fussy way about it that both makes it a joy to execute and a hell of a story for your guests when you drop it on the table.

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Beautiful Things : Notes From the NVICA Charcuterie Workshop

Shawn 2 Comments

“My father told me once that there are three things in life that we must do: Work hard, be honest and make beautiful things” With these words John Van Der Lieck plunged his hands into a dark, shimmering paste of pork liver to the reverent, nodding ascent of a roomful of chefs.

We were in the spacious commercial kitchen of North Island College’s Culinary Arts department for the NVICA Charcuterie Workshop; a two-day journey through the world of salting, curing, pressing and preserving meats. There were twenty or so of us foodservice pros gathered around John as he guided us from whole hog (literally!) to finished product and every critical step in between. Read More