10 Self-explaining photos, and "Man-made" coming to a whole new level...

(Ingredients; Bits of Chuck Norris)

(Ingredients; Beef Penis and Testicles from New Jersey...)

When I first saw this, I assumed it was another Sardinian dish.

The cook who took this photo told me this was their kitchen mascot for awhile...

I am pretty sure this is part of an all-you-can-eat display too.

Hey, just because it's edible...

Another reason to avoid energy drinks.

Vietnam.

Interestingly, you press the orange to tell how fresh your 'gator is...

Hannibal Lecter's go-to comfy food.


This blog entry marks the 100th posting of BOHK!!! So far, no serious talks from work, government, or industry, so maybe I am not pushing hard enough. I will continue to write and post what I consider relevant to what BOHK is about. Thanks for reading.


The link this week is odd. Actually, this will happen. It's ahh...., I don't know what to think of it as of yet. It looks like it could follow in the steps off Norman Borlaug but I guess we shall see. Regardless, it fits well with the above pictures.

All menus in Ontario should have sodium and calorie counts on them. Another reason I suspect intelligence is a myth.

INGREDIENTS: Pork and Love
Actually, its a Spicy Fennel Lamb Sausage (Barry CWC)

Below (in black font) is a CBC article on what one advocacy group would like to do to combat obesity. My thoughts are the medium-well red font.

Canada's restaurants are doing their patrons a grave disservice by keeping nutritional facts off their menus, an Ottawa-based advocacy group suggested.

The Centre for Science in the Public Interest (Funded how?) said Tuesday all levels of government must step in and make it mandatory to share the sort of dietary details that eateries so often keep under wraps. Do you really want to know how much awesome calories that Wild Ginger Crème Brulee has? No. Why? Because, how many people go out to restaurants with the first priority being to eat healthier? Vegans you say? …. Damn…. Good answer.

A basic breakdown of calorie totals and sodium values, the centre argued, could go a long way toward stemming the rising tide of obesity in the country.

Why not just set a maximum order limit based on each customers BMI?

The centre's findings are outlined in Writing on the Wall, a 90-page report analyzing the impact that restaurants have on public health.

CSPI national co-ordinator Bill Jeffery said restaurant diners should have access to the sort of fundamental nutrition facts legally required to appear on all supermarket food packaging. I offer an olive branch here (INGREDIENTS: Olives, Twigs).

Accommodating those with dietary restrictions is good for business. However, it’s painfully obvious that The Centre for Science in the Public Interest (CENSLES) does not contain a single person with any form of hospitality background. You thought this up in like a ten minute meeting didn’t you?

"Who would settle for seeing nutrition information in grocery stores in the manager's office or stacked up by the cash register?" Jeffery said in a telephone interview from Ottawa. Answer: Non-Vegans

"It's just not acceptable. You need the information readily apparent at the point where you're making the decision, and having to jump through hoops to get that information just means that fewer people are going to use it." I just had a thought involving words like “moderation”, and “self-control” but it’s gone now.

The CSPI report assessed basic nutrition facts voluntarily compiled by more than 30 of the country's major chains, including Burger King, Casey's, Tim Hortons and East Side Mario's. Right, because I have done 3 years of schooling and 4 years of apprenticing to end up at one of these places…

Many menu offerings contain two and three times the recommended daily calorie and sodium quantities an adult should ingest, with some dishes having up to two days worth of sodium in one serving. Fun fact, the average North American consumes a wicked 2500mg of sodium daily. That is 1000mg more than we should ingest. There is no debate here. We are brining ourselves to an early pickled grave.

The report said a fifth of Canadians' weekly food intake comes from restaurant meals, suggesting they play a significant role in rising incidents of hypertension and other obesity-related conditions. Is there restaurants out there I am not aware of force feeding customers gavage style? If so, this might actually be the problem…

Jeffery said much of this nutritional information is available to customers, but only if they actively seek it out. I sense that is a problem with these people.

Requesting nutritional brochures or researching meal options online ahead of time is impractical, he argued, suggesting that restaurants disclose a calorie total next to all items and add a high-sodium flag where appropriate. God Bless you Jeffery. You realize you are trying to convince the same government THAT IS TRYING TO TELL THE WORLD THAT ASBESTOS IS NOT DANGEROUS don’t you? Seriously. Good luck with your flag.

Menu space concern –Logic!

A notice at the bottom of the menu stating the daily target of 2,000 calories and 1,500 milligrams of sodium would help diners put their choices in context, he said. Also, should mention to chew 29 times before swallowing as well…

"Even trained dietitians are terrible at estimating the calorie counts and sodium levels for restaurant foods," Jeffery said.

"This is the kind of thing where you really need objective information from the company that makes the product." If this happens, I am always eating out on Spadina. The lost in translation would be hilarious.

Joyce Reynolds of the Canadian Restaurant and Foodservices Association agreed a national framework for calorie disclosure would be a valuable service to patrons.

Unlike Jeffery, however, she believes menus are the wrong medium through which to communicate such information. .

Customers want to consider many factors beyond calories and sodium when making their choices, she said, adding that menus don't offer enough space to properly display the necessary values.

"There's other organizations saying it should be trans fats, and others are saying it should be allergens," she said. "There's no end to the number of pieces of information that would be a nice-to-have on the menu, but it's not possible." Right sooooo, that’s totally what I was gonna say…

Reynolds said the association is in talks with the federal government to devise a national framework for nutritional disclosure in restaurants.

Mobile apps may offer patrons a convenient way to research their food choices in the years ahead, she said. Hipster vegans rejoice!!

Jeffery said the onus is on governments to set food disclosure rules, since eateries are loath to make such information accessible for fear of losing business.

"Restaurants recognize if people see how high the sodium levels and calorie levels are in their foods, they're going to expect that those foods be reformulated to suit their expectations about healthfulness," he said.

"It may be that some restaurant patrons decide that it's better for them to just make food at home." Diplomatic talk for “Maybe get a hold on that BMI before ordering the 2 oz. Roasted Foie Gras.”

Black Box, not just for crappy pilots...

Brodie, Me (CWC), Sous Chef Amira, Young Boy, Colin, Jessy
REEEEADDDDDDYYYYY?? ALLEZ!!!

In the culinary world there is a wide array of different fields cooks like to compete against each other in. This is mainly because the majority of us have egos the size of primal cuts of beef (HA!) and generally we spend our days trying to continually prove that I (you) am better than you (me and everyone else in the kitchen anywhere). Got it?

The only relevant test to prove ones superior culinary skill, manhood, heterosexuality, etc, is the black box exam. The premise is simple, the execution is exciting and full of cook on cook action which I love. I love the cook on cook action.

For those who don’t know, here is the premise. You are given a covered box with ingredients inside which you MUST use in your dish. As well, you are given a common box, which contain many secondary ingredients that you must share with your competitors but you do not need to use. Dry goods (salt, pepper, flour, oil, etc.) are always available. There is a theme given (Surf & Turf, Appetizers, etc.) and a timeline (anywhere from 30 minutes to 6 hours).

Cuisiniers! Knives sharp? EGO’S READY?? ANNNNNNNDDDDD GO!!!

Five of us superstar RYH cooks recently went against each other in a thirty minute black box exam to see whose back had the most silver hair on it. The theme was appetizers. The black box contained:

1) Diver Scallop x 1

2) 3oz. Black Cod x 1

3) Large Eggs x 2

4) ½ English Cucumber

5) Jalepeno Pepper x 1

The common box (ingredients being optional) contained:

1) Meyer Lemons

2) Whole Slab Bacon

3) Miso Paste

4) Sultana Raisins

5) Carrots

The competition was hilarious and amazing. Throughout the competition, everyone went dead quiet and kept their focus much like on Iron Chef (The Japanese version). It was serious stuff. For my part, I played the cocky loud guy (The Bobby Flay of the bunch) who at one point was deducted points for interfering with another competitor… specifically, interfering with his pants…

I will not judge or spew an opinion how anyone did as I do have to work with all these guys on a daily basis and they are for the most part bigger than me. I will note that every last one of the plates was completely edible which is perfect as far as my stomach is concerned.

-Jerek

Jessy, (Bonus points for firing off actual orders while doing this)

Jalapeno Thyme Poached Cod
Rendered Pork Seared Diver Scallop
Cucumber, Endive, Ginger Slaw

Mark (Points for being most molecular and cocky and doing his first black box!)

Scallop & Sable Fish
Maple Slab, Miso Broth, Poached Hen's Egg
Cucumber, Raisin, Riesling Gelee

Colin (Points for all the freaking fusion on one plate)

Diver Scallop Ceviche
Seared Sable Fish
Jerusalem Artichoke Egg Yolk Risotto

Jerek (Points deducted for the most unflattering photo)

Pork & Scallop
Jalapeno Slab Bacon Sous Vide, Sunny Side Yolk, Sultana Puree

Black Cod Escabeche
Grilled Endive, Citrus-Cucumber Slaw
Meyer Lemon, Honey Confit

Ian (Points for being the only one to attempt emulsifying anything in the comp.)

Panko Crusted Diver Scallop
Hollandaise

Black Cod Papillote
Jalapeno, Lemongrass, Green Onion

Lemon Jasmine Rice
Cucumber, Radish

Smoke: Both the literal and the lingual sides.

Cedar Wood Flash Smoked Black Cod, Jerusalem Artichoke Puree, Green Beans

Fire and smoking stuff (Food) is awesome. I have loved fire since even before my first trip to the Markham Fire Captain's office where he lectured me (a tiny, yet loving second grader) for lighting my parents bathroom on fire. Note to young self, towels are quick igniters.

Fun little story; my very first cooking experience was when I was 7 years old on a camping trip. My bro and I were playing with fire (as you do) near a lake when we noticed the crayfish were bigger there then what we were use to seeing. Feeling peckish, we grabbed a net and giant worms we dug up to haul in a half dozen. Using a metal coffee cup we thought nobody would miss and very little adult supervision, we built up the fire, brought water to a boil in the cup, threw in the crayfish and watched them grow red. It was awesome, fire, catching sea bugs, KILLING THEM, then eating the spoils...
We pulled them out, cracked their tiny lifeless claws and gorged in. I remember thinking they taste like garlic cheese puffs...
In hindsight, I am saddened we did not salt the water (or make a court bouillon for that matter) and most unimpressive, totally didn't eat the tail meat. Stupid little boys.

On the verbal side of smoke, I was annoyed to read about a Billionaire's off-comment regarding the potential health hazards of farmer's markets in Ontario. I have posted the link below, but here is my food for thought;

I have been lucky enough to live close to a farmers market in every area I have inhabited in Ontario and there is one pivatol difference I would like to make between them and a supermarket. Sense of community. I am a strong believer of local food identity and I rarely need to look further than the local farmers market to see what an area produces best. True, health hazards are a real threat and potentially more so in open air, but it's not a documented pandemic problem. I can't find any recent cases of mass poisonings stemming from local markets but how many recalls do we hear of from supermarket products?


(knock on wood...THEN SMOKE IT)...

I think what irks me about the comment is that it was made from a dude who is a leading supermarket retailer and is motivated by the non-existence of those farmers markets, or, at the very least, the homogenization of them *cough LONDON cough*, which would take away a great source of community and local food identity.

I just noticed the first pic below could be packing a subliminal message...

4:00pm Oysters and an amazing Riesling. Annnnnnnddddd go!

5:45 Foie Pate, same Riesling. Note to self, going down SO smooth. (Continue on!)

A moment of admiration.

7:45, Amazing Lamb Course... Heavy heavy 2007 Minervois... Life is love... LOVE...is life.....

FOCUS JEREK FOCUS!

10 O'Clock Something. The highlight. $80 Barolo with the Veal. Grown men do cry together sometimes.

1:15 am (Strained to look at the clock). "You know, maybe we can hold off on the cheese course until breakfast." -Mentioned after us trying Quebec Maple Whiskey.

FOCUS STEVE FOCUS!

Okay, I am going to copy and paste the menu that Steve (Shops for wines the same tedious way he shops for jeans) Ross and I shot back to each other a few times to finally get to where we wanted to go. Just a heads up, this took us 10 hours from start to finish and we did not get around to the manly cheese course... We DID drink most of the wine though.

Finally, here is your weekly link, and another reason I do not like Maple Leaf Foods.

A Menu Which Shall Live in Infamy…

“Boys Day In, SO EVERYONE ELSE (Take a hike) MENU”

St. Lawerance Market Sourced Malpaques

Mignonette(Make a Double Batch Dec.23^rd), Lemon, Tobasco, Black Pepper… Yea…

I’m thinking a Burgundian White here, or even an Ontario white from prince Edward county, they are super minerally and CHEEP! (like the budgee) So Totally Man.

2010 Willm Riesling Reserve Vin D'Alasce

~

Pate De Canard

House Pickled Garden Vegetables, Bread to start sopping up the alcohol…

Fois Gras, Chicken Livers, Shallots, Garlic, Thyme, Port, Sherry, Truffle Oil, Egg Yolks(?), Room Temperature Butter

I want to see a reisling here

I like where you’re going with this Frenchie. Ontario Reisling? Orrrr Alsace?

(Same Wine as Above)

~

Lamb Scottaditta

Sicilian Green Olive Tapenade

Green Olives, Shallot, Garlic, Chili, Rosemary, Coriander, Orange Zest, Anchovies, Pepper, EVOO

Lamb Scottaditta What is this?

I am intriqued, because if I agree to this dish, YOU will be spear heading it.

Olive Tapanade, little cute cubed homefries (crispy)

Californian Pinot or maybe a tempranillo/garnacha

2007 Domaine Pierre Fil Cuvee Elisyces Minervois

~

Barolo Braised Veal Ossobucco (Cheeks?)

Mirepoix, Garlic, Wild Mushroom, Demi, Barolo, Honey, Sachet – Sous Vide

Alba White Truffle Polenta, Spinach,

Natural Jus

2005 Andrea Oberto Vigneto Rocche Barolo

Braised Beef Short Rib I work shortribs to death everyday at work. I really super do not want this but I do offer two wildly wicked ideas I feel you would do for.A) Brunello or Something like it Braised Veal Ossobucco, Alba White Truffle Polenta, Wilted Spinach, or B) Spiced Braised Wild Boar, or Pork Belly, Basted Egg, Mushed Pea Hash

Make it sweet. Some sort of Awesome green here would be a great accompaniment.

Okanagan Cabernet/Merlot

~

It Sorta Feels Like… Warm Maple Pecan Pie

(Pate Brisee?)

Hot Cinnamon Spiced Clotted Cream

Quebec Sortilege

Warm Pecan Pie

Bourbon Crème Anglais

(I think we’re doing good for booze at this point) Good Call

~

Espresso with Booze

~

Fromage

Ash Rind Goat, Geai Bleu, Something Harder, Salty…

Honey and Bread

20 Year Taylor Fladgate Tawny Port

Dude I’m feeling Peckish..

Manly Cheese Selection

Stuff with mould on it

Unreasonably rare artisan stuff we will need to source and hide the credit receipt from the girls…

Fruity Fruit…

And Honey.

So totally! Done.

Foie-get a-beet it. (Just one of like 3 awful pun titles I came up with. I chose the family friendly one.)

Heirloom Beet Salad, Torchon de Foie Gras Ribbons

Perfect Winter Salad as far as my ego is concerned. I love the idea of beets (earthy, sweet) mixed with foie gras (fatty, rich, expensive). I use creme fraiche to add a little acid. To make the ribbons, make a torchon, freeze it, then to order, run the torchon lengthwise across a sharp slicer and plate right away. Beets are cooked in citrus/butter/cranberry reduction au sous-vide for 4 hours @ 185.

I have gotten into the habit of attaching links at the end of my post because A) SOPA is trendy right now and B) It's what I am sourcing when I am not actually cooking. So again, here is more interesting stuff.

Brodetto Abruzzese ("Heaven" in Italian I am pretty sure)

That's God's arm going for that soup!!! ...Alright, it's my Father In-law, but I suspect God has hairy arms too.

I am pretty sure you cannot make a bad fish soup unless you go out of the way to do so. I have never tried, but I am convinced that if you took fresh fish, salt water, and heat, the result would be amazing. The fact that we are able to add such wondrous ingredients like fennel, saffron, and tomato only shows me that God is a foodie.

To me, this is the perfect dish. A) Totally get to use my crock pot. B) Totally get to eat half of what comes out of the Adriatic, and C) Totally have to make my own bread for it.

Recipe as follows;

Brodetto Abruzzese

Ingredients

1.5 Kg Assorted fish (Monkfish, John Dory, Halibut) but avoid more oily fishies like Salmon, and Sardines…

1 Sliced Onion
1 Cubed Fennel Stock
½ Stock of Celery Cut
1 Diced Carrot
4 tbsp. Red Wine Vin.
1 Bay Leaf
500g. Calamari (SQUIDINI!!!)
7 tbsp. EVOO (NOT 6 GOT IT!?)
3 Cloves of Garlic
Chili (TT)
2 Diced Tomatoes
1 Tsp. Tomato Paste
Saffron (Pinch)
Salt and Pepper (TT)
Fresh Chopped Flat Leaf Italian Parsley
1 kg. Mussels (and toss in a few clams to be sooooo awesome)
150ml. Dry White Wine (Drink the other 600ml while cooking this…)

Method

1) -Make a stock with the fish bones.

2) -Sweat the veg (Mirepoix) and delaze with the stock. Add the chili, tomato, and tomato paste.

3) -Bring to a light simmer and add the Squidini. Let cook for 1 hour.

4) - Using the white wine, cook the mussels (and awesome clams). Add everything (juice and all) into the soup.

5)-Add the remaining ingredients in for perfection.


For your amusement, I have attached an interesting link about 50 culinary words you may not know...