Cooking with Alison

Archive for the ‘Random’ Category


Best (Double Decker) Chip Truck! (200th Post!)

In Random, Reviews on November 14, 2010 at am

Ed and I took a day trip to Manotick, Ontario, Canada to see a flour mill demonstration at a 150 year old mill (see post about Watson’s Mill here).  While we were in that small town, we discovered [by chance] a double decker chip truck that was voted the 2010 Best Chip Truck in Eastern Ontario and Western Quebec on CTV news!  I can’t even describe how excited we were to find it  :)   This was one of the best random food discoveries we’ve ever made.

The CTV Best Chip Truck trophy sits proudly in the ordering window.

 

 

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Flour Mill Demonstration From 150 Year Old Mill

In Random on November 12, 2010 at am

Watson’s Flour Mill (website here) is a historic grist mill located in Manotick, Ontario, Canada.  It was built in 1860 and celebrates its 150th anniversary this year.  So Ed and I went to see a milling demonstration and to buy some stone ground whole wheat flour.  Although much of the original equipment is no longer necessary for today’s process, the mill still uses the original machinery.  We (well, more so I) were really impressed with the 150 year old equipment and milling process.  Below is a brief look at how Watson’s Flour Mill grinds whole wheat flour today.  (If you’re interested, check out this article about the ghosts that haunt the mill.)

Photo above was taken from the second floor of the mill.

About the stone ground whole wheat flour: The flour contains no added salt or preservatives, so it is only good for about 6 weeks, unless kept in the freezer.  It is said to have more nutrients than processed whole wheat flour.  Some of the local bakers even claim that bread and baked goods taste better when made with stone ground flour.  This flour is a fantastic option for people that are trying to eat more healthily, because it is processed so naturally.  Also, people in the surrounding area can use this as a resource for the 100 mile food challenge.

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Menus from the Titanic (First, Second and Third Class)

In Random on October 17, 2010 at am

When Krystal and I were in Halifax, NS, Canada, we went to the Maritime Museum of the Atlantic to see the Halifax explosion and Titanic exhibits.  Both of these exhibits were full of very sad stories.  Halifax was the closest major port to where the Titanic sank.  So this museum has a well recognized collection of artifacts from the tragedy.  The meals that were served on the Titanic are known because menus were recovered from the bodies of victims.  I thought people might be interested in seeing the first, second, and third class menus that were on display in the museum.

First Class Luncheon

Consomme jardiniere, Hodge podge

Fillets of Plaice

Beef steak and kidney pie

Roast Surrey capon

From the Grill

Grilled mutton chops

Mashed, fried, and baked jacket potatoes

Rice pudding

Apples Manhattan, Pastry

Buffet

Fresh lobsters, Potted shrimps

Soused herrings, Sardines

Roast beef

Round of spiced beef

Virgina and Cumberland ham

Bologna sausage, Brawn

Galantine of chicken

Corned ox tongue

Lettuce, Tomatoes

Cheese

Cheshire, Stilton, Gorgonzola, Edam, Camembert, Roquefort, St. Ivel

Iced draught Munich Lager Beer

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I ate at a restaurant where Barack Obama ate! (Stewman’s Restaurant Review)

In Random, Reviews on October 10, 2010 at am

Bar Harbor, Maine, USA, was one of the ports of our New England cruise.  Completely by chance, my sister and I found the restaurant, Stewman’s Downtown.  Underneath the Stewman’s sign, the words “President Obama Was Here” had been written on a few wooden planks.  When a staff member confirmed that US President, Barack Obama had indeed dined at Stewman’s Downtown, we immediately asked for a table, even though we were risking not making it back onto the cruise ship in time.  I was crazy excited about eating at a restaurant where Barack Obama once dined.  It’s too bad that our actual dining experience wasn’t great.  Here is our mixed review of the restaurant, Stewman’s Lobster Pound, the downtown location.  Note that I’ve also thrown in a review of a raw bar in Bowen’s Wharf, Newport, RI.

On a side note, random food-related discoveries are among my favourite things in the world.  Also on that list are maki/sushi/sashimi, massages, comfy duvets, and whole weekends spent in bed watching tv series and movies.

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Cooking with Alison wins Best Review!

In Random, Reviews on June 7, 2010 at am

On June 4, 2010, Cooking with Alison won “Best Review” from Marx Foods for the Review of Marx Foods’ Dried Mushrooms!  This is Cooking with Alison’s first award!

Marx Foods wrote, “Best Mushroom Review: Cooking With Alison’s dried mushroom review was the most thorough and well thought out review” (link here).


Meeting Chef Michael Smith

In Random on May 14, 2010 at pm

Chef Michael Smith is a Canadian chef that has several TV shows – Chef at Home, Chef Abroad, Chef at Large, and The Inn Chef.  I think it was his “cooking without a recipe” approach that first made him ‘TV famous’.  On October 26, 2009, he came to Queen’s University in Kingston, ON, Canada, to promote his new cookbook, The Best of Chef at Home.  I went to see him at Leonard Hall cafeteria where he was serving bowls of chicken stew, and I was so excited when he personally handed me one.

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First Catering Experience

In Random on April 10, 2010 at am

I served in a banquet hall for years, so I know how things are run in large kitchens to feed hundreds of people at once.  Despite the long and late hours, sore feet and back, and No tips, I really liked working there (no surprise haha).  One day, when I own my home, I plan to design a traditional kitchen that incorporates the look of commercial / industrial kitchens (ie. through appliances, stainless steel shelving perhaps, etc.).  I bought my stand mixer in stainless steel with that in mind.  I just love the look of that contrast in a kitchen [staring dreamily into the distance]…

Anyways, I’ve never cooked or done food prep for more than 30 people.  So when a co-worker asked me to volunteer in the kitchen to help her cater a small function, I jumped at the opportunity.  This was her second time doing this and I was happy to be the kitchen helper.  The event was for 40 to 50 people, held at the Upper Canada Academy of Performing Arts, Kingston, ON on April 9, 2010.

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Miniature Food Display

In Random on March 17, 2010 at pm

For my sister’s birthday one year, I enrolled us in a Beginner’s Miniature Food Display Course where you learn to use specific clays and dyes to make miniature fake food.  In the course that we picked, we learned how to make a miniature black forest cake and miniature dim sum (bbq pork buns, siu mai and ha gow in a bamboo steamer).  We had a great time and if you search for “miniature food” on www.youtube.com, you’ll see some amazing things that other people have done.

Note that the black forest cake is sitting on a miniature doile  :)   and the cake box is even smaller than the bamboo basket.

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Buying Clothes Just for Cooking

In Random on February 18, 2010 at pm

I bought a shirt today that I only intend on wearing during my lengthy cooking sessions.  This was my first time buying “cooking clothes”.  I usually cook in oversized, food-stained t shirts, but this soft, long sleeved t-shirt has buttons along the arms that allow you to button your sleeves up.  It’s perfect for cooking!  I don’t think this is the beginning of a good thing though…  I never saw this day coming and I feel ridiculous for designating new clothes to cooking.  If this becomes a habit, I’ll have to create a separate category haha.  My only justification is that it was on sale for $9 at The Gap.  Has anyone else done this?  I’d love to hear peoples’ comments about this  :)

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