Category Archives: FOOD

Thai Food

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!


Finally, Lobster

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.


Chicken Korma Curry

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 .


The Hot Wings That Were Too Hot

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.

The Night Of The Lazy Takeaway

I love my job, I really do. Working for an online casino website really keeps you on your toes. Working at 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.

Ginger Beef, Canadian Style

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 .

The Beauty Of Jerk Chicken

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.

Oh Boy! Po’ Boy’s

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.



Shish Kebab & Rare Weather

Like most Canadians know, when we are blessed with good weather, we’ll be damned if we don’t use it and milk every ounce of sun we get! For some people that means a beer in the park, a game of soccer in a field, or that very elusive tan. For me and my dinner party guests, it meant only one thing; BBQ time!

One of the most important ingredients for a BBQ is not the meat like most people think, it’s actually the beer. OK, maybe that’s just my rule, but it’s a rule that works. David managed to get a hold of a Moosehead keg and a few fancy imports from England, like Red Stripe and Carling, and with that the feast began.

I had every kind of meat you could want, I had goat, beef, chicken, lamb, fish and pork. The secret to a great Kebab skewer, is plenty of heat, both flames and spices and plenty of flavor. Also having the right vegetables to accompany the meat helps, I went with the Turkish style of mushrooms, bell peppers, red onions, tomatoes and a squeeze of lemon to give it that popping zest.

It was good to see Eric Andersson again, he’d been kept busy with his work at so it was good to catch up and talk a bit of shop on our similar business ideas, but that was all the business talk we could handle. The beers were flowing, the sun was smiling and the kebabs were truly irresistible, if I don’t say so myself.

Toby DJ’d with his Ipod, Eric and Angela danced all night, and David helped me with the grilling of what seemed to be an endless supply of meat. Not only did I learn that none of my closest friends have any natural rhythm and should never ever dance in public, I also learnt that nothing beats good weather, buddies, beers and BBQ.

The Elvis Sandwich’s

My dad was always a massive fan of Elvis and that had a big impact on my childhood. If we were not watching one of the 1000 films he did, or listening to one of his songs, we would be staring at one of the 10 framed pictures my dad had of him, around the house.

I was never a massive fan of Elvis, which my dad never forgave me for, but there was one crazy Elvis fan ritual I was always on board with; the Elvis sandwich! If you didn’t know already the Elvis sandwich consists of peanut butter, banana and bacon, that’s right I said it’s a sandwich that is peanut butter, banana and bacon. This genius sandwich was severed to us at least once a month by our dad, and it’s a ritual I still do today.

Last night, my good friends David, Angela and Toby, came round for a pot roast dinner party with a special surprise; Elvis sandwiches for desert! To be honest the pot roast was so-so and I think my over excitement for desert overshadows my memory of the dinner party. All I remember clearly is the delicious glory of the first bite, the rest is haze of bacon and joy.

Toby and Angela had never tried an Elvis before but I had made David a few and he was as excited as I was. Toby and Angela were not so sure but I managed to convince them with my “nothing that has bacon in it is bad” argument.

Watching someone eat an Elvis sandwich for the first time is great. First off is a slight look of confusion as various textures clash, then there is the “what is this?” face immediately followed by a “Why don’t I do this everyday” face.
I recommend the Elvis sandwich to anybody that wants to have a fun and unique desert.

Source: Imgur
Source: Imgur