I love grocery shopping, exploring new grocery stores, cooking, eating, sharing food with friends and family and trying new things. I don't like spicy food.

  • Location: Montreal, Canada
  • Favorite foods: It changes monthly, if not weekly.
  • Last bite on earth: Noodles and cheese

Latest Comments

Can Cinder, the World's Most Precise Griddle, Replace Sous-Vide?

I have limited space and budget for extra kitchen gadgets so if I had to choose between this and my Anova it will ALWAYS be the Anova. For the rest I have more traditional methods.

Sous-Vide Barbecue Pork Ribs

It seems kind of counterintuitive to bake them at 300 degrees for 40 minutes after you've just spent 2 days sous-videing them at 144. Maybe chill and then sear them briefly with a torch or Searzall instead? Or put them briefly under a pre-heated broiler? I read the article about how you came up with the recipe but didn't find any clear explanation. Also, can you simply substitute smoked paprika for liquid smoke?

Kenji's Excellent Asian Adventures, Part 2: Do Indoor Voices Exist in China?

Why are the tree trunks two different colors? Are they sprayed with pesticides or something?

What I Ate When I Couldn't Eat Anything: Facing Gestational Diabetes as a Food Lover

As someone who is following a ketogenic diet for weight loss and health reasons rather than medical reasons, I find it really great that there's an article on here regrouping recipes from this website that are keto-friendly! Thanks! In response to those who worry about cost, there ARE low-cost options for low-carb diets out there, it doesn't all have to be truffle butter and fine cheese and dry-aged steak!

Cooking With Bacon? Store it in the Freezer for Maximum Ease

I don't think this will work if you keep your bacon in a deep freeze (chest freezer), although I'll have to try. Bf commented it also depends on the sharpness of your knife. Yay bacon!

9 In-Your-Face Deviled Egg Variations

Ooooooh!! I know what I'm making tonight! I haven't had deviled eggs in ages! Have you ever thought of making deviled tea eggs? The white is pretty plain and flavorless in deviled eggs so it would remedy that. I'll have to try it sometime :)

How to Make Battuto: The Italian Soffritto

Huh, a person with the same last name as one of my favourite cooking styles!

The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous-Vide Solution on the Market

Just got ours @ $149! Mad I didn't see this two days ago. Oh well, still very happy I saw it now! Thank you! I can't wait to cook with this, it'll be my first one and I've been wanting one for YEARS.

The Food Lab's Guide to Pan-Seared Pork Chops

Thank you! I love pork chops but don't eat them as often as I should because I haven't found a method to cook them that doesn't leave them dry. I love to fry them with garlic salt, I'll have to try dry-brining them with the stuff.

Inside the Secret World of Super-Premium Spanish Jamon Iberico

I've long been fascinated with this ham, this was really fun to read! Now I have to go buy 3 slices or so.

Are Shooter's Sandwiches Really Worth a Damn?

Awesome! Thank you for doing this, I'd been wondering if it was worth it to try this. Very much looking forward to your improved version and your book!

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

Thank you so much for this! I've always been put off by soup, both eating and making it because I've rarely found recipes I liked, and haven't bothered searching. This one looks really good and I can't wait to try others!

I'll second (or third) the questions as to which alliums to use with what vegetables, how you thickened that veggie stock, what the recipe for the chanterelle soup is and why my hand-blenderized potato leek soup doesn't get gummy.

Do I Need to Use Eggs in Ice Cream (and How Many?)

This is awesome! Thanks! And I laughed at Kenji's comment about an all-yolk ice cream. DO IT!

The New $199 Sansaire Sous-Vide Circulator is the Solution We've Been Waiting For

WANT! I don't have a job right now though so I'll have to beg some of my family or friends to back them for me until I can pay them back (or as an early birthday/Christmas gift).

Burger City Guides: Nadia G.'s Favorite Burgers in Montreal

As a Montrealer, I'm kind of dissappointed that Picks wasn't mentioned. Although I realize she had to choose 5 and it is *her* favourites. But I just had to give some love to Picks!!!

How to Make Gloriously Fatty Pork Roll Rachel Sandwiches

Haha this is awesome :D I don't think we have pork roll here in Canada but I think any cheap fatty processed-meat slices would do :)

Dear Tim's Potato Chips: I Think I'm in Love

Oh how I wish these were available in Canada! Never tried them but they seem amazing for the qualities you describe!

The Burger Lab: Turkey Burgers That Don't Suck

Wow. I've never wanted to eat a turkey burger before now. Going to make these tonight for sure!!! Thank you!

Oklahoma-style Onion Burgers

I made these for dinner and they were AWESOME! Thank you so much! I'm gonna make them for my sister again tomorrow night when she visits :D She's been drooling over the pictures I sent her!

How To Make Mexican Street Corn (Elotes)

Lol great article :P I've never had corn on the cob any other way but boiled but as a lover of mayo and mayo-based sauces now I HAVE to try this!!

The Burger Lab: How To Make Oklahoma Onion Burgers

Ok this looks absolutely mouth-wateringly good. I'm gonna go buy myself a nice hunk of beef to grind and some onions and make these tonight!

Comfort Me with: The Ultimate Cheese-Filled Beef and Pork Burger

In my book cheese within the meat = cheese filled, whether it be a slice of cheese sandwiched between two layers of ground meat or grated cheese mixed into the meat itself.

I'm really happy to see someone else out there enjoys non-processed cheese on a burger! This looks awesome, thanks! I'm gonna try it this weekend :)