NuPasta: Low Carb and Gluten Free Konjac Pasta


Love pasta but can't do gluten? Or do you hate the idea of empty carbs? Or maybe you miss ramen as much as I do. Here's a solution: NuPasta. It's made with konjac, a mountain plant whose root is a bit like taro but instead of starch contains tons of fibre. Which is why each … [Read more...]

Hot Ginger, Gastronomic and Essential Oils from Aliksir, and a Recipe for Gung Bao Chicken


The second product I'm testing from the upcoming Expo Manger Santé et Vivre Vert (March 11-13, 2016) is the ginger Arome de Saba, an organic gastronomic oil from Quebec company Aliksir. If you’ve never been to the expo before, it’s a weekend-long exhibition at the Palais de … [Read more...]

Sweet and Spicy Slow-Cooker Turkey with Pinto Beans


I kind of cheated on this one. Instead of making a sauce, I just threw in a bunch of my frozen Heinz on Crack (sweet and spicy tomato jam). So if you make this recipe, don't replace it with ketchup or salsa. It won't be the same. The bones you see are the ones I took the … [Read more...]

There’s More Than One Way to Cook a Chicken: On Brining and Spatchcocking


So it turns out I had my aphorisms all mixed up. How embarrassing. It turns out that the old saying actually goes: "There's more than one way to skin a cat," which has nothing to do with roasting chickens. And when you type "There's more than one way to roast" in a Google … [Read more...]

Frog’s Legs, Chicken Wings or Scallops in Brandy


The original recipe is for frogs legs and it's in honour of Jabba the Hut's preference for eating them in brandy (see Christmas Party 2015 for further explanation). But frog's legs are somewhat hard to come by in Newfoundland, let alone in the middle of winter, so I subbed … [Read more...]