Commenter

CanadianFoodieGirl

Blogger, healthy eating advocate, BBQ competitor and caterer (no really, you can do both).
I like to eat. It doesn't show because I was blessed with good genetics and was raised in a family that encouraged healthy eating and exercise.

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  • Location: Toronto, Canada

Latest Comments

The Good Bagel Manifesto

*applause* I once told off a boss for toasting her bagel, a bagel that had been hot from the over when I bought it earlier that morning. What's wrong with people??
I'm Jewish. We take our bagels seriously.

The Serious Eats Mushroom Shopping Guide

To help eliminate the guesswork, we've broken down our favorite mushrooms and fellow fungi...

You ARE fun guys at Serious Eats.
(Had to say it.)
Great guide.

Vitamix vs. BlendTec vs. Breville: Who Makes the Best High End Blender?

Wow, that was eye opening. I've had a Vitamix for years that I got as a gift and love it. However, I've been saying for almost as long (after I discovered Blendtec) that if I had to buy another one I'd go Blendtec because, as you noted, it's significantly smaller and lighter, + the presets and the easier cleaning. You've changed my mind. Eventually I might buy the smaller, 32 ounce Vitamix cup because years into Vitamix ownership I still have trouble making smoothies that are under 750ml (25 ounces). I always hesitate at the price, even though I've seen it at Costco for $100 CAD.

Win a Copy of 'Marcus Off Duty'

Mac 'n' cheese, short ribs, potato salad with new potatoes. The list goes on.

How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business

Echoing what others have said, this series has been an incredible read. As a BBQ caterer myself, the series is inspiring. The Swine will be getting a visit from me the next time I'm in New York - and isn't that one of the reasons for this series (i.e. promotion)?

I wish you the best of luck and success.

Win a Copy of 'Plenty More'

I don't know what qualifies as "unusual", but what comes to mind is mashed cauliflower, parsnip fries and zucchini noodles - or any other vegetable spiral sliced for a pasta noodle analogue.

Win a Copy of 'Jamie Oliver's Comfort Food'

Mac 'n' cheese. Or a grilled cheese sandwich. Or chicken soup.
I can't pick just one!

15 Lesser-Known Berries You Should Try

I'd add Saskatoon berries, aka serviceberries. Where I live they are everywhere for a short time but most people don't know what they are. I often grab 'em off trees as I walk by. I know people who find them on public property and harvest.

Also, you made the lingonberry-IKEA connection but didn't mention that many people have only heard of elderberries because of Monty Python? :) "Your mother was a hamster and your father smelt of elderberries."

How to Pack For the Most Delicious Camping Trip Ever

Granted, I car camp and now have a small RV* but ideas for car or backwoods camping without electricity...

Korean BBQ is great for camping. Veggies, marinated meat, grill. The best cooking device for this - and one of the best cooking devices we've bought - is the COBB cooker. I'm not sure they do North American sales anymore but the Cobb America website is still up and running. It comes in a carrying case so it might or might not be good for backwoods camping but is definitely awesome for car camping.

Like DAFOXL, we pre-season/marinate but with our vacuum sealer. (How did I ever survive without a vacuum sealer?!)

Wine in a box is a must. Camping + glass don't mix. The box with the plastic bag inside can be burned when it's empty and the bag rolls up small. The internet once told me that people reuse those bags to make camp showers. For beer, take cans. Those beer ads on TV where they show people rafting and then pulling out glass bottles are infuriating. Someone's going to get hurt on glass, and cans can be crushed for less waste. Some people fill Camel Back type water holders with alcohol.

We sometimes take cartons of liquid egg instead of whole eggs. Lightweight and portable without worry about breaking eggs.

Take a good foraging book with you (or a foraging app, if you have cell phone reception) and forage your food.

*Two weekends ago we had an electrical site so we took a waffle iron 'cause we could.

How to Trim Pork Spareribs Into a St. Louis-Style Cut

Nice. We're on a hiatus from competing but maybe I'll meet you on the KCBS/NEBS circuit another year.

How to Trim Pork Spareribs Into a St. Louis-Style Cut

Nice turn-in box in the lead photo. Which contest was that? :)

The Food Lab: The Hard Truth About Boiled Eggs

Great post! I've got the older one bookmarked and occasionally refer to it. It will be updated.
I still want to try hard boiling eggs in the immersion circulator. Haven't gotten around to it yet.

Bake the Book: Seriously Bitter Sweet

A straight up chocolate brownie, dark and fudgy.

Birch Syrup: A Secret Drink Ingredient You Should Know

A guy I know who sells birch syrup at farmers' markets describes it as "maple syrup's angry cousin." I like that. Birch syrup is a good ingredient for fish marinade.

Ask a Cicerone: What's Your Favorite Session Beer?

I came back to this post long after I read it just so I could recommend Stiegl Radler. 2.5%, half beer and half grapefruit juice. Sounds strange but it's brilliant and it doesn't get more sessionable or refreshing on a hot summer day.

A Fond Farewell To Google Reader

Feedly's good for Chrome but I find that on iPad I can't always get it to swipe properly. Still, a good reader. There's a good list of Google Reader alternatives on Listly, and anyone can contribute to it.

Ask the Critic: Are Cronuts Worth the Line?

Interesting. I rarely do lines. I'm also guessing that, with the usual lag, the cronut fad will hit Toronto in about 3-5 years.
(But now I'm curious.)

The Burger Lab's Toppings Week 2013: Poutine Burger

As a Canadian - and not even from Quebec - I have mixed feelings about this. It sounds like it could be really good but I want to dislike the idea more than I do.

Ask a Bartender: What's The Most Ridiculous Drink Order You've Ever Gotten?

Nice ones. I too like "The Green Douchebag". Our local (next door) makes awesome cocktails but it's fun to feign being a douchebag and order outrageous stuff. Because it's our local they can tell us to fuck off (or politely say no) and we're cool. It means they'll also indulge us occasionally.

What annoys me is when people walk into our local craft beer bar and order something like Corona, Heineken, Bud Light, Molson Canadian or Labatt Blue, none of which are on offer. "Craft beer" is in the bar name. It's fun keeping a straight face while the bartender recommends something "similar".

TL;DR version: Know your audience. Be respectful. Don't be a dick.