I'm a nutritional scientist, writer and food blogger who loves cooking everything.

  • Website
  • Location: Guelph, Ontario, Canada
  • Favorite foods: Cheese, Thai red curry, all fresh herbs, garlic, homemade gnocchi, french fries
  • Last bite on earth: A hunk of soft, fluffy bread drenched in the best extra virgin olive oil on earth and sprinkled with coarse salt

Latest Comments

An Open Letter to Serious Eaters

Though I love browsing through Photograzing and Talk (I prefer to read rather than comment), I understand the reasons behind this change. Pinterest in particular is slowly drawing traffic away from food photo browsing sites like Foodgawker and Tastespotting, so it makes sense that SE is going in this direction.

Same goes for conversations - the trend has been moving toward social media for a long while now, and I expect SE will benefit greatly from the increased number of "fresh eyes" on their high quality content. As they said, we can still have robust, community-driven discussions in the comment sections.

Lastly, for what it's worth - I've never heard so much negative commentary about social media in one place before...and that says a lot given that I work in a very scientific industry (i.e., not the most tech-savvy, ahead-of-the-curve bunch)!

Cook the Book: 'Ultimate Nachos'

Blue corn tortilla chips with avocado, black beans and feta cheese.

kitchen collections?

Floral teacups and saucers, old cookbooks and vintage cooking tools. I've been contemplating putting a few of the older utensils and cookie cutters on display somehow, either in a shadow box or some sort of frame. Any suggestions for how to display them?

Strange food facts...

Love this thread. I'm a biologist/nutritional scientist (and food lover), so to me researching zucchini in your spare time is a completely normal thing to do!

I find it interesting that so many vegetables we use on a regular basis were derived from the wild mustard plant - broccoli, cabbage, cauliflower, Brussels sprouts, kale, kohlrabi, broccoli rabe/rapini, collard, turnip, rutabaga, watercress...the list goes on.

I just can't

Bread, cheese and olive oil. And, if it counts as a food, Frank's Red Hot.

Wendy's New Contemporary Logo: Yea or Nay?

It leaves something to be desired...I think it's the font. The retro style is more appealing even though it isn't 'modern.'

What's your favourite Canadian food?

@KB in Toledo - I've also heard beaver tails referred to as moose antlers!

Another dessert we have that I'm assuming isn't well known in the U.S. are nanaimo bars. I didn't know it was Canadian until recently (they're as ubiquitous as brownies at potlucks and other events), but it makes sense given that it's named after Nanaimo, BC. Has anyone ever tried them? Very sweet but uniquely delicious.

What's your favourite Canadian food?

CJ McD - I recommend moose meatballs :)

Sharona Zamboni - There actually is no point of bags, that's the funny part. It's regular milk, so all it means is that you need a special jug to place the bags in before snipping off a corner of the plastic (they make a little milk bag cutting device, too) and pouring it.

What's your favourite Canadian food?

Ag3208 - I actually read that today about red velvet cake and Eatons. I had no idea. And thanks for mentioning ketchup chips - I bought some today on my way home from work.

Question about Potato Chips Styles

My comment isn't really about potato chip style, more so flavour - but I'm Canadian and we have ketchup chips, dill pickle chips and all-dressed chips which Americans seem to find odd. I actually didn't know until last year that these flavours aren't sold in the U.S. The main brand here used to be Hostess until they were bought by Frito-Lay in the '90s...I remember their chips fondly!

Embarrassing childhood foods

Love reading everyone's stories. It's funny how bringing real, home cooked food to school can cause kids so much shame.

I can definitely relate. I'm from a small northern Ontario town where any form of culture is pretty hard to come by. My background is (half) Hungarian, but I grew up eating my grandmother's homemade Armenian pizzas, the recipe for which she got from a friend many years ago. These little pizzas are topped with seasoned ground beef and nothing more, causing some of my Lunchable-eating grade 5 classmates to loudly ask, "ew, what's that?! It looks like poo."

It's their loss, though - those kids will never know how absolutely DELICIOUS Armenian pizzas are. I would've gladly shared so they could try them! To this day I still make them using my grandma's recipe and smile when I think back to elementary school.

Favorite Carb?

Great question!

1. Mom's homemade gnocchi
2. Whole wheat bagels, tortillas, naan, pitas and English muffins...oddly enough, no actual bread. Oh, and potatoes!
3. I never have guilt about it (otherwise I'd drive myself crazy!), but French fries, potato chips and those unnecessarily large Italian-style hot dog/sausage buns.

10 'Just Add X' Foods That Taste Better On Their Own

Hahaha...the "chunks and floaters" part really takes the cake.

Stuffed squash seasoning suggestions?

Fresh or dried sage also goes great with any type of squash. I grew some sage in my garden this year and can't wait to use it for pumpkin ravioli and butternut squash risotto this fall.

Are you seriously discouraged by picky or "old-fashioned" eaters

I'm definitely discouraged by picky eaters and can relate to the above stories. I'll eat just about anything and take pride in my cooking, so it's very frustrating when my boyfriend of 5 years will pour ketchup or Frank's over anything I make no matter if it goes with it or not. I'm talking disgusting amounts of sauce on everything from pasta, roasted vegetables, sandwiches, stir-fries, any and all types of meat... So if I went to the trouble of making, say, roasted potatoes with rosemary--which are flavourful and delicious as is--he'll mask it with ketchup so that you can't even taste the herbs. What's the point of putting effort into making something taste good if he covers it up every time?

He also doesn't like any seafood whatsoever or mushrooms. I can't tell him I use a tiny bit of fish sauce when I make Thai curries because he wouldn't eat it, and he will never eat caesar salad because traditional caesar dressing contains anchovies. And even though you can simply eat around mushrooms in pasta or pick them off a pizza, for example, he won't eat it, plain and simple.

I also can't stand people who don't like spicy food. And I don't mean fiery, screaming hot foods...that's understandable in most instances (although I myself like that level of heat). But I mean even the tiniest, almost undetectable amount of spice--like sweet Thai chili potato chips or medium salsa, for instance--can cause some people to yelp in pain or make a face. I just don't understand!

risotto question

If you're out of both wine and stock (which has happened to me), water is just fine in a pinch. The risotto won't have as much depth of flavour, but adding more herbs, salt and pepper than usual helps a lot.

Starting a food blog

Great response, dbcurrie - I agree completely. When I started my blog I didn't really care who, if anyone, read it. I simply wanted to write about food, try out some new recipes and take a few photos along the way. Of course it's fun to monitor traffic and keep a small group of loyal readers interested, but even now I'm still not overly concerned with getting record traffic, comments or even exposure. But boy am I dedicated to my blog...I don't think I've gone a week without posting since I started.

Follow dbcurrie's advice and just start blogging. Write about whatever makes you tick - if you like talking about food but aren't into recipes, don't feel like you need to post them. If you're more of a photographer than a writer, go ahead and make a photo-centred food blog. Heck, you don't even need to have a set theme before you begin (or ever, for that matter). Enjoy the process!

Hot Dogs in Rhode Island

That would make a good foodie book concept - regional hot dogs from around the world and where to find them. No burgers or sides, just hot dogs. I'd buy it.

Hot Dogs in Rhode Island

Good to know the real deal about the "hot dog" vs. "wiener" terminology, because the tourist guidebooks told me otherwise! I'll definitely be back again (my parents live in Barrington) and will definitely try those restaurants when I get the chance. I've heard of Saugy's before but haven't tried it yet. As for coffee milk, my parents have a bottle of Autocrat coffee syrup in the fridge which I tried the other day. It was pretty darn good. I've also had iced coffee here, which was fairly uncommon in Canada until Tim Hortons introduced the iced capp. Overall, every food and dish I've tried in Rhode Island has been exceptional. We just don't get the fresh, abundant seafood in my area (just outside Toronto) so it is always a special treat. And much, much cheaper. Thanks for all the tips and advice!

Hot Dogs in Rhode Island

Thanks for the tips on the RI-style "wieners." I'm Canadian and tasted my first real New York System wiener today at Eats in Seekonk, MA. I actually wrote a blog about it tonight which I'll post tomorrow morning...but the hot dog--I can't help but call it that, even though I know it's unacceptable!--was surprisingly tasty, very distinctive. I can see how they have become part of classic Rhode Island's cuisine.