Innovation

Hey guys I'm back with another blog today. Im here to talk about Innovation. For those of you who don't know what innovation means. Its when you come up with a new idea, more effective device or process. So the device that I choose today is a pizza scissors spatula. A pizza scissor spatula is a brilliant kitchen tool merges scissors and a spatula so you can cut and pick up a pizza slice all in one quick motion without burning your hands or having any toppings fall off.  For people who love pizza, I recommend this product. The reason why I choose this product is because I went to an italian restaurant in Mississauga one night and I ordered a pizza. The pizza was really massive and it came with this pizza scissor spatula and I thought it was cool because it was just easy for me cutting my pizza instead of using an pizza cutter. Also it was something new and interesting to see. This product falls under the category because innovations means new products and this is a new and interesting product. The product is accomplished because it allows you too pick up a pizza in one motion without burning your hands or toppings falling off.

Farmers

Hey Guys! Im back with another blog today. Today Im here to talk about farmers. Farmers are the most important people to get your food because farmers grow there food fresh and local producers buy fresh food because everyone wants fresh food for the restaurant or at home. I went to the St. Lawrence market the other day to do some shopping  and I ran into a farmer. His name was John Sheen. John is a 31 year old man who has a family of 2 kids and a wife. Johns a farmer since we was a little kid and he loves it. He told me his grandpa owned a farm for many years, then his dad was a farmer for many years and when John was a little kid he was farming with his dad. Helping him with crops, planting, feeding the animals, etc. Johns does it for the family business. Johns farm is located in stoufville, it was called whittamores farm. So I visited his farm and its a pretty big farm, lots of crops, fruits,vegetables, etc. Everything you would find there was there. The experience that I learned from this is that farmers are the most important people out there when it comes with dealing with food. Because farmers grow fresh organic fruits, vegetables and feed there animals, and for people that work in restaurants thats really important, because everyone wants fresh local food. I hope you guys enjoyed todays blog, ill be back with another one soon.

Alex T  

Cooking meat and game #2

Hey Everyone! Im back with another blog. last blog I posted I talked about meat and my favourite type of meat is. For those of you who didn't see it. The animal that I choose is cow and the type of meat that I picked is Rib Eye. I find the Rib Eye steak the best cut of the cow because it has so much fat and flavour out of all the other cuts in the cow. The Recipe that I used for the Rib Eye is a simple one. I marinated the steak in a bowl with garlic and thyme and let it sit in the fridge for 30 minutes. After that I took it out of the bowl and onto a frying pan. I used lil salt and pepper on the meat to give it some flavour. I fried both sides of the meat for 3 mins to give it some colour. I put it in the oven for 10 mins at 350. 10 mins later I took it out and I let it rest for 5 mins before cutting it so all the flavours can stay in. As soon as I cut it the meat, it was medium which I preferred. The reason why I picked this cooking method is because I find when you pan fry meat all the flavours stay in the meat then when I grill meat. Ok, hope you guys enjoy my blog today, and Ill talk to you guys later.

Alex T

Butchering meats

Hey Guys! Im back with another blog today. Im here to talk about Meats. I just love meat, 

its one of my favourite food items ever. I went to a whole foods the other day and I went to  

the butchering section. The animal I choose was the cow because a lot of people been 

telling me to try the rib eye steak from there, because I've been hearing good reviews about  

it. The butcher told me the steak is the most flavourful steak out there, so I took his word 

for it. The cut is location at the the front end of the longissimus doris, from the rib primal of  

the steer The front end of the Longissimus dorsi, from the Rib primal of the steer. The best cooking method for the rib eye is to either pan fry it or grilling it because, you so the steak can have a nice grill mark on the top and have all of the taste and juiciness in the meat when its pan fried or grilled. 

Hey everyone! I'm back with another blog today. Today I'm here to talk about soup, why am I talking about soup? because its something easy and fun to make. My favourite soup is dark lentil soup. The reason why I picked lentil soup out of all the soups in the world because its a family dish. Another reason why is because its really good and I usually eat it when I'm sick. I remembered the first time I had Dark Lentil soup, I feel in love with it. My grandma taught my mom how to make it and the minute I tasted this soup, I wanted to know the recipe to it. I decided to make this soup last week for my friend, because she really loves soup and I wanted to see if she would love Dark Lentil soup and she never tried it before. After an hour making this soup, she told me it was the best soup she ever had in her life, and after hearing that, it made me happy, knowing that someone likes me cooking. Below this blog will be the recipe and the instructions to this recipe. Enjoy guys!

1 Dark Lentils

2 Cardomon Pods

One 1-inch piece of fresh
ginger, peeled and thinly
sliced, plus 2 tablespoons
minced giner

5 Tablespoons unsalted butter

1 onion cut into 1/2 dice

2 garlic cloves, minced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 garam masala

2 quarts vegetable stock or
low-sodium broth

1 cup canned crushed tomatoes

Salt

1. In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
2. Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
3. Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.

Soups

Hey everyone! I'm back with another blog today. Today I'm here to talk about soup, why am I talking about soup? because its something easy and fun to make. My favourite soup is dark lentil soup. The reason why I picked lentil soup out of all the soups in the world because its a family dish. Another reason why is because its really good and I usually eat it when I'm sick. I remembered the first time I had Dark Lentil soup, I feel in love with it. My grandma taught my mom how to make it and the minute I tasted this soup, I wanted to know the recipe to it. I decided to make this soup last week for my friend, because she really loves soup and I wanted to see if she would love Dark Lentil soup and she never tried it before. After an hour making this soup, she told me it was the best soup she ever had in her life, and after hearing that, it made me happy, knowing that someone likes me cooking. Below this blog will be the recipe and the instructions to this recipe. Enjoy guys!

Alex T

1. 1 cup black lentils (6 ounces)
2. 2 cardamom pods
3. One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger
4. 5 tablespoons unsalted butter
5. 1 onion cut into 1/2-inch dice
6. 2 garlic cloves, minced
7. 1/2 teaspoon ground coriander
8. 1/2 teaspoon ground cumin
9. 1/4 teaspoon cayenne pepper
10. 1/4 teaspoon garam masala
11. 2 quarts vegetable stock or low-sodium broth
12. 1 cup canned crushed tomatoes
13. Salt

1. In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
2. Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
3. Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.

Pickling

Hey Guys!, i'm back with a another blog and i'm here to talk about picking. I'm not a fan of pickles, but might as well try to modify it, so it can taste better. I was looking online for some recipes and the first one I saw was "Garlic Dill Pickles", and I was "ok lets try this". So when I was reading this, I thought it would be ready in one day. Nope one week!. So after one week of making these Garlic Dill Pickles and tasting them. They were amazing!, never had such a amazing tasty pickle before. The recipe for the Garlic Dill Pickle will be below and the instructions. Hope you guys enjoyed on todays blog, and I'll see you guys later. Cheers

Alex T

Ingredients

• 2 quart kirby cucumbers (approximately 3 pounds)
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups filtered water
• 2 tablespoons pickling salt
• 8 garlic cloves, peeled
• 4 teaspoons dill seed
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes

Procedures

1. 1
   Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2. 2
   Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3. 3
   Combine vinegar, water and salt in sauce pan and bring to a boil.
4. 4
   Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5. 5
   Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6. 6
   Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7. 7
   Wipe rims and apply lids and bands (don't screw them on too tightly).
8. 8
   If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9. 9
   When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10. 10
    If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.

    
    
11. 11
    Let pickles rest for at least one week before eating.