Few things hit the spot like a great Thai dish. Toby suggested a mix of Thai green curry and some Pad Thai for our next dinner party. Being a lover of spicy food I jumped at the chance and last night we had a Thai food festival!
Ingredients are the most important part of authentic Thai cooking. What really helps when it comes to sourcing genuine Thai ingredients is actually living in Thailand, when you live in Canada it’s a little harder. The best thing to do is get well acquainted with the ingredients, find the nearest Asian food store and get what you need.
How you prepare Thai food is very important, you are probably thinking “Well that goes for all food dummy” and you’d be right, but when it comes to getting that authentic Thai taste you have cook authentically. Proof of this is the fact that you will often spend 2 hours preparing Thai food and only 1 hour cooking it; preparation is key!
Thai food is always a joy to cook, especially if you are sipping authentic Singha Thai beer in-between chopping onions and whisking coconut milk. Another joy that comes witch cooking Thai food is the vibrant colors that are a delight to dish up. 7
Toby was the first to arrive, I was surprised as he is often late, but realized he was just as over-excited as I was to tuck into the Thai feast I had laid out. As usual I probably over cooked, and when my friends Jessica, Angela and David arrived they expected at least 10 more people to join us if we were to finish the feast.
Luckily we did (Toby took a bunch of leftovers home) and we all had a blast! I really recommend Thai food for both spicy and mild lovers. It hit’s all the right spots!
Ever since seeing the famous Annie Hall scene I have always wanted to not only cook but also eat lobster and every time I have come close I have been denied my dream by what some may call fate, but I call minor obstructions to the inevitable.
Last night it finally happened without a hitch. The guys and I had a lovely lobster dinner party. It’s not as hard to cook as I thought. Apart from having to send a live sea creature to it’s boiling death, the process is relatively easy and stress free.
When you cook a lobster all you have to do is cook it for seven minutes for the first pound and three minutes for each additional pound to get the perfect results. I decided to dish up my lobster with asparagus, a clarified butter dipping sauce, some mash potatoes and some mixed vegetables.
Looking back it was probably too much food and now I remember why I felt so full for about three hours after, but it was my first lobster! and I had to do it right.
Also on reflection it wasn’t the most amazing thing in the world. It could just be my lobsters, although I don’t doubt my cooking at all, but I wasn’t blown away like I thought I would be. It tasted like really expensive scallops, but it was still tasty, which is all that counts.
I think I probably built it up too much in my head and expected shooting stars and unicorns to dance across the sky with each bite, but to be honest it wasn’t the best meal in the world, which is what I had expected, however I am still glad that I finally have a lobster under my belt, so to speak.
I had the honor of hosting my dear friend Toby’s birthday dinner party and I asked him what he would like me to cook, as it was his birthday. French cuisine perhaps? some crème brûlée for desert? Maybe some classic Canadian cuisine? or even some authentic Chinese food? Well, no, no to all of that instead to put it in Toby’s words: “Burgers and fries, dude”
Well I couldn’t really complain, me cooking everyone dinner counted as my gift to him which was a relief. Toby is the easiest yet hardest person to buy a gift for. The only thing he likes, loves, cares about, is music. He collects vinyl so you’d think buying him a gift would be easy, nope, because not only is he a massive music snob but he also seems to own every record known to man.
Last year I got him an original pressing of a Neil Young record, to which he replied “Thanks, Sean, I already have three of these but four can’t hurt” so I was happy to cook a few burgers if it made him happy.
Whenever I make burgers I always make them from scratch. I hand mold grounded beef into patties with tiny slices of jalapeno peppers, and onions mixed into the meat to give them that extra kick and flavor. Another tip is seasoning the fries so they are not boring and using real mature cheese and melting it on the beef while its frying on the pan.
It was a fun night filled with great food and even better friends and I’m glad to say I can’t remember much of. I do remember that Toby received a signed Beatles record which he greeted with apathy, we have decided that he has no heart.
I love Indian food, so when Angela suggested a curry night I was excited to see what I could do with a chicken korma. I had previously cooked a chicken tikka masala and a madras, so I was glad to add the korma to create the classic curry 3.
What I love about the chicken korma is the sauce is so thick and creamy but spiced at the same time to create a great taste in your already watering mouth. My tip for a good korma is the right amount of coriander and cumin. Also whilst cooking be sure to keep the yogurt from curdling. Other than that it’s not a super hard dish to cook.
I’m a big fan of spicy food, and the korma is one of the mildest curry’s you can have and I tend to spice it up with a Scotch Bonnet (or two if you are brave) which gives it that extra flavor.
David was complaining about the fact that he had a very hard day at a very awesome job, as I served up my curry of which I was extremely proud, because I had added cashew nuts at the last minute and it only increased it’s taste. David works for a porn site, so yes he basically watches porn for money and whenever he complains about how hard work is we all tend to laugh and tell him to take his work home with him.
The korma was great, it was just the right amount of spice and creamy delight. I made some basmati rice to accompany it along with some naan bread and salad. I recommend it especially if you have never had a curry before, the korma is the perfect intro into the wonderful world of Indian curry’s .
OK, so this was totally my fault. My buddies, Sam, Jack and Tim wanted to watch the game. It was my brilliant idea to have a dinner-hockey watching-party. I thought id just cook my (self-proclaimed) world famous hot wings some fries, have a ton of beer and a ton of fun it would be great!
When I look back it was technically my fault but it was mostly Sam’s fault too. I was on the phone with him while I was making my (self-proclaimed) world famous marinade. I can’t tell you exactly what I put in it, because you may sell it to a food corporation and become a billionaire, which wouldn’t be fair. What I will tell you is they pack a punch.
I love spicy food so I have quite a high tolerance to spicy dishes. I tend to use Scotch Bonnet peppers and I am always very vigilant when putting them into my food because it’s a spicy pepper. However on this occasion Sam was telling me about his latest date, and to put it lightly he went into various details that have the power to distract a man.
Basically I forgot how many peppers I put in the marinade and added another one just to be sure and in my confusion I forgot to give it a taste and put it in the fridge without a second thought. Funnily enough the night of our dinner party/hockey fest I noticed that the wings were had a lot more color than usual, specifically red.
Just so you know that the best method of treating a spicy tongue is milk. Milk stops the spice in it’s tracks and instantly soothes you. People tend to go with water which actually makes spicy dishes more spicy. You should also know at this point I did not have a drop of milk in my house.
To cut a long story short, myself and the guys tucked into my wings and then proceeded to use every curse word we knew existed, along with some I’m sure we made up in our state of pain.
Some might see this as a disaster but I’ve got to say the fries and Hot Pockets I made were unquestionably awesome, so I’m calling it a win.
I love my job, I really do. Working for an online casino website really keeps you on your toes. Working at SlotPrince.com you can guarantee there will never be a dull day. The online casino world is so competitive that no one can be sure that they are secure, I’ve seen business fall, and fall fast. It sounds scary but it truly fuels the creative juices, keeping one step ahead of the competition brings out great things in all of the staff.
While it’s often inspiring, it can also wear you out both mentally and physically, so when (again) I completely forgot that I had planned a dinner party, and instead passed out on my couch half-way through a thrilling episode of Grey’s Anatomy, waking up to my hungry friends knocking on my door was a little embarrassing.
Mr David Gent was nice enough to suggest a takeaway dinner party. That was the greatest idea I had heard all day! The only problem was that whenever a group of people decide to order take out they can never decide on exactly what to order. On this occasion Angela wanted Chinese but Toby had Chinese for lunch, David wanted sushi and Angela would be up for that but Toby felt more like burgers and this went on for a while.
I literally fell asleep again waiting for them to decide what to eat. I was just glad I didn’t have to cook anything. Finally I woke up to Toby holding a large slice of pepperoni pizza below my nose. It was one of those great moments you have in life when you realize exactly why you love all of your friends.
Canadians have a lot of connections to the British, we share a lot of history and with that, a lot of food. That is why growing up, not only did my family visit London, Liverpool and Brighton regularly, but we also brought back some of their edible delights.
One of my favorites is the traditional fish and chips. To translate that into Canadian it’s fish (deep fried) and fries, and it’s amazing.
It’s simple, easy to cook, and tastes great which is all you want when arranging a dinner party, that way you have more time to hang out with your friends and drink copious amounts of beer while listening to great music, and that’s exactly what happened last night.
I can literally cook this dish in my sleep, so I had a lot of time to hang out with my gang of friends. As always Toby picked apart my record collection with vicious slander, questioning my gender. Personally I think Alanis Morissette is both a talented genius and a national treasure, but we can’t all have my great taste in music.
Eric and Angela reaction to the news of getting served a traditional English dish, was to spend most of the night talking in British accents. Sounds hilarious? Well it wasn’t, but hats off to them for being so dedicated to the bit. It was like Downton Abbey if it was worse than it already is.
Luckily the tasty food seemed to deter them from continuing the whole night. While fish and chips is quite an easy dish to cook, you have to be careful to make sure the skin stays crispy but not burnt, and the flesh is tender but not under-cooked. Other than that I recommend, peas and some British ale to accompany it. It’s a great dish.
Last night I made some Ginger Beef stir fry (Canadian Style) with some noodles for my friends David, Angela and Toby. While I tend to prefer authentic Chinese versions of Chinese dishes, this westernized style of Ginger Beef is quite delicious. Also an added extra is it’s pretty easy to cook, and to cook well. It’s basically just deep fried strips of beef drenched in a sweet sauce that consists mainly of vinegar and sugar.
It also contains flavors of ginger (hence the name), garlic and hot peppers, and the vegetables you serve with it is up to you but I favor the traditional carrots (cut into thin matchstick strips) and onions. Like most great Chinese dishes, it goes well with both rice and noodles but on this occasion I chose noodles.
For this dinner party I had the luck of having a guest chief, Angela. We both had a rare day off so she kindly offered to help me with the cooking, and then proceeded to drink all my wine, cut just one onion and tell me ALL of the gossip in the world!
While I could of used the help it was still great to catch up on the office politics, but I won’t bore you with the details. Basically if she is to be believed everyone is sleeping with everyone.
It was a great meal, there is something about Chinese food that seems quite social and unifying. You set a pot of beef and a bot of noodles and everyone helps themselves to the delights of the food. It tends to connect people which is why it’s one of my favorite cuisines to both cook and eat with dear friends .
Toronto is one of the most multicultural cities around, and with that we are fortunate enough to taste and experience food we never would, from Cinatown to Koreatown, from The Danforth to Little Italy, we are lucky enough to have wall to wall pristine cuisine. One of the many great cuisines I have come across is the Caribbean cuisine. It’s filled with flavor and life, and nothing beats jerk chicken served with rice, plantains and beans.
I remember the first time I had some authentic jerk chicken and it blew my head off. Not just from the spicy jerk sauce but the also the joy of discovering something truly beautiful.
So when Toby rang me about my next dinner party and wondered if I could serve something new, it was the a no-brainer.
I told Toby to hang on to his shoes because I was ready to blow his socks off, which is as corny as it sounds and Toby greeted my said corny-ness by laughing in my face, but jokes aside I could also tell he was just as excited as I was whenever I try some new food .
For the best jerk chicken you have got to get the seasoning right. Make sure you have your Scotch bonnet peppers and your allspice, cinnamon and nutmeg are also good ways to give it an extra kick. I prefer to dry-rub the chicken as opposed to the wet marinade, but both work well. The plantains are easy to cook and be sure to add the beans to the rice, not on the side and, cook the jerk chicken well but don’t over do it. If you do all that you will definitely have a fun and spicy time.
Everyone watched with excitement as Toby took his first forkful of the tender and juicy jerk chicken. His eyes immediately lit up with a joyous glare and his eyebrows were raised higher than their usual position , as if he had just had a grand epiphany. Which he did; Caribbean food is awesome! Either that or it was too spicy.
I have always loved New Orleans as a city. Not only is it one of the most fun places to visit (only good things can happen on a street named after bourbon) but it also has the some of the best seafood in the world. I took a holiday there last year and gained so much weight for the simple reason that it is impossible to stop eating literally ALL the great food that city has to offer.
I could spend my whole life writing blog posts about food recommendations in New Orleans but I won’t boar you (seriously though check out Dat Dog, it’s incredible) so instead I’ll tell you my fondest food memory while on holiday; discovering the Po’boy.
A Po’boy is a submarine sandwich filled with meaty joy and served on bread with a crisp crust and a fluffy center. Very few things will blow your mind like a New Orleans shrimp Po’boy and the other night I had a dinner party and decided to bring some hot Louisiana flavor to my Toronto kitchen, and serve up some Po’boy’s and home made curly fries (which turned into just normal fries after a few burned attempts)
I seasoned the shrimp well in spices and herbs and left them overnight to marinate. Then on the day of the dinner party I dipped my seasoned shrimp lightly in buttermilk, then coated them with flour mixture and fried those bad boys up.
Like I mentioned the homemade curly fires didn’t curl as much as they burned so I quickly shoved some frozen fries in the deep friar and no one seemed to notice, probably because they were all over taken with emotion upon seeing my Po’boy’s.
My Po’Boy’s were “dressed” as they say in Louisiana, so it had the works including lettuce, tomato, pickles, and mayonnaise. I also bought some authentic Louisiana hot sauce for anyone who was brave enough to try it.
They tasted great, all we needed was some blues music in the background and a bottle of whiskey and I would of sworn we were all in New Orleans.