Chelsea buns from Lou on Beaubien. I had one of these earlier this afternoon, it was pretty tasty! The photo is from their Instagram, I forgot to take one, was too preoccupied with stuffing the bun in my face 🤤
Beetroot salad turned out well. Roasted in the oven; with a mint dressing, some parsley, feta, pistachios and lemon zest.
Pulled pork sandwich from Dépanneur Le Pick Up
Cookstrips by Len Deighton. I remember reading his spy novels as a kid, had no idea about his history as an illustrator and food persona.
Get to know Montreal’s steamés hot dog culture. Not as well-known as poutine, but iconic in its own right.
Chicken bowl. I’m down with easy to make food trends.
Bulgogi dupbap from Sushi Jinjin
Apparently, most of the chickens that we eat today are derived from the winners of A&P’s 1948 Chicken of Tomorrow contest. They worked with the USDA to increase the growth of the poultry industry.
It was an alliance with a specific goal: The “development of superior meat-type chickens.” The winning chicken would have broader-breasts, bigger drumsticks, plumper thighs, and above all, more white meat. And they would grow faster, too, so that the consumer would eventually come to depend on the bird as a reliable kitchen staple.
So who won? Arbor Acres White Rocks’ white feathered birds beat the competition in the purebred category, but Red Cornish crosses from the Vantress Hatchery definitely outperformed them. And as it happens, those two breeds would eventually be crossed and become the Arbor Acre breed — whose genetics now dominate poultry farms worldwide.
Makes me think I should make an effort to find places that produce some of the heritage breeds.
5lb Pork Shoulder
1 can Guinness
1 white onion, thinly sliced
3 cloves garlic
1/2 cup salt
1/2 cup brown sugar
1 tsp cumin
1 tsp paprika
1 clove garlic
2 bay leaves
1 tsb black pepper
Brined overnight. Placed the onions on the bottom of the crockpot as a base. Put the pork shoulder on the onions. Run a can of Guinness over it. Drop the garlic on top. Set the crockpot on low. Try to go for at least 8 hours, you can play around with temperature and time.
Served on a toasted bun with coleslaw. I prefer something vinegary, but it’s up to you.
Michael Haft and Harrison Suarez explore How to Make Perfect Coffee for The Atlantic.
The Percentage Extraction is the amount of coffee particles extracted from the original dry grounds. The Percentage of Total Dissolved Solids is the percentage of coffee solids actually in your cup of coffee (commonly known as “brew strength”). When you correlate these, the result is a Coffee Brewing Control Chart, with a target area in the center that highlights the optimal brew strength and extraction percentage.
When you’re brewing coffee, the goal is to get into that center square of perfection. Everyone seems to advocate their own sort of mystical process for achieving the right extraction, but we’re here to tell you it’s not that crazy.