Features

A Guide to Menu English (via dangerousmeta) is an amusing and informative look at the wonderfully abstract world of today's menu english! Check it out!

This site is very similar to June's best-bread-recipes.com. Again, no RSS file but lots of great looking recipes for one my favourite things: chocolate! Finally, I have added it to our directory of commercial recipe sites as well.

June Campbell's best-bread-recipes.com site looks fabulous. I love home made bread and there are lots of cool recipes.

If there was an easy way to link to past Georgia Straight Food Stories, then I would link to Stephen Wong's excellent articles about the wonderful deli food you can buy at T&T.

Try the beef shanks and the sweet and spicy mustard greens. These were our favourites of Stephen's picks. Cheap! Excellent with rice, flatbread, congee, etc. Great nibbling food or beer snacks!

The Georgia Straight Food Stories URLs have changed again. Bottom line: there is no way to pattern to their food story URLs anymore so there's no easy way to figure out the URLs of past food stories. Check out Georgia Straight Food URLs explained for the details.

I respectfully ask the Georgia Straight web team to make the URLs follow a pattern or provide an archive page with links to past stories. This will make the Straight Food articles more visible and more easily linkable.

I subscribe to Mother Jones magazine. This month's issue features a good article on the Slow Food movement that began in Europe, and how the localized wild turkey market in the US is the latest to benefit from it.

Ken

[Editor's Note: Thanks to Ken for telling us about this! Going to have to check out this month's issue. Barb and I love the Slow Food Movement and we have written about this before.

In our Eat!

Last Saturday, were very fortunate to attend Chef Claudio Ranallo's first ever cooking lesson at Dario's that we wrote about in April.

For a first timer, Claudio (who's been with Dario's for over 20 years but is originally from Abruzzo, Italy) certainly didn't have stage fright. He showed the 10 of us around his kitchen, cooked and simultaneously answered questions.

The dishes he chose were simple but tasty which to me is the essence of Italian cooking.

Here's some edible art by Barb:

Delicious profiteroles with chocolate sauce! Almost as good as La Petite France's croquembouche!

For Jian & Walter's wedding, I wanted to design a cake that would reflect both Walter's German roots and Jian's Chinese roots. I decided to make a cake with 2 flavours: chocolate cake layered with chocolate ganache and almond cake layered with apricot buttercream.