“Everyone should be able to do one card trick, tell two jokes, and recite three poems, in case they are ever trapped in an elevator.”
Welcome to my first "This, That & The Other" post. When I have cool things to share, this is how I plan to do it. It goes a little something like this................
Join Kathryn and Elyse for this this special new class exploring techniques in butchering a whole pig, how to make sausages and how to cook a variety of pork cuts too. We'll be bringing in a side of Irving's Farm pork, so your day will start with Elyse teaching you how to break it down. She'll walk you through the different cuts then get you making sausages, which we'll be cooking together along with some of the other cuts we prepare. Kathryn will be walking you through the culinary techniques, and whipping up some delicious sides to accompany the pork cuts that we prepare.
Class Fee: $150 per person, plus GST. Your Fee Includes: a 5-hour butchery and cooking class, a full meal with paired drinks, and a recipe pack to take home.
THE OTHER
~Lemony Snicket, Horseradish
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THIS
- A few weeks ago I was a presenter at the Eat Alberta 2018 Food Conference. Such a great day out and fascinating to see just how far the food scene here in Edmonton is moving forward. Seven years ago when I first moved here I never would have thought I would be teaching people to love Beef Heart and Lambs Liver Tacos!
- The City Market in Edmonton is back out in the sunshine for the summer! First outdoor market is Saturday, 19th May. Come and say hi, I will be the one selling the awesome Mojo JoJo Pickles. I suggest you try a Kimchi Style Brussel Sprout- they are divine!
- A huge thank you to knowyourgrinder.com for putting me in their Top Ten Blogger List! Yay!! These are our top 10 food and cooking bloggers who reside in Canada. They represent the best of the best in all that involves cooking and incredibly yummy food.
THAT
- If you want to learn how to butcher a pig and make fabulous porky treats check out this class, but you will have to be fast, there are only a few spots left.....
Join Kathryn and Elyse for this this special new class exploring techniques in butchering a whole pig, how to make sausages and how to cook a variety of pork cuts too. We'll be bringing in a side of Irving's Farm pork, so your day will start with Elyse teaching you how to break it down. She'll walk you through the different cuts then get you making sausages, which we'll be cooking together along with some of the other cuts we prepare. Kathryn will be walking you through the culinary techniques, and whipping up some delicious sides to accompany the pork cuts that we prepare.
Class Fee: $150 per person, plus GST. Your Fee Includes: a 5-hour butchery and cooking class, a full meal with paired drinks, and a recipe pack to take home.
THE OTHER
- France Bans Meat-Related Phrases for Vegetarian Substitutes. "Food producers will now be prohibited from using terms such as "vegetarian sausages," "vegetarian mince," and "vegan bacon," and can no longer use "burger", "steak", "sausage" or "fillet" to describe foods that have no meat in them. The ban also applies to dairy alternatives"
It has always been a source of mild irritation to me that vegetables are essentially "made" into meat products. Vegetables are delicious and beautiful and do not need to be played with, painted, shaped and generally messed about with in order to fill a gap in someones diet. You either eat meat or you don't. Smoked coconut is not bacon but it is delicious so just call it smoked coconut!
What are your thoughts on this? Should vegetables be allowed to be called anything they like or is a steak a steak?
