Mardi Michels Preparations for the pancetta hanging are well underway back in Toronto. More from Mr Neil, Master Butcher: We did not have a proper wine cellar thermometer before (quelle surprise!). Meaning, one which has min/max memory for temp, but also a hydrometer to measure humidity. Needed to check on cellar conditions for the hanging event mid-week…. … Read more
Thanks to Cleo’s supervision, the maple smoked bacon got done today: According to Mr Neil Master Butcher, it looks to have “cooked” a bit too much versus “smoked”. The end bits are of course saltier (dry cure on outside), but I tasted a bit and it was certainly glorious. A fork was delivered to our … Read more
More from Mr Neil Master Butcher who is handling the bacon part of the BLT challenge… Here’s the belly, rinsed and patted dry from the fridge. (Sorry, I could not take picture of the process as my hands were a bit gucky!) Truth be told, I think it may have needed a few more days … Read more
Ok so when we were out and about in Sydney the other day, this sign caught my eye (as those of you who know me would imagine it might…) So I am there reading the sign in my jetlagged state wondering what on earth Obama has to do with this “salted coffee” craze. Well, nothing, … Read more
At first glance, yes, a lovely gooey cheese… However, on closer inspection: could it be… a dessert? Why yes, in fact – check out the outer packaging: Uh huh – it’s a mini cheesecake – complete with spoon! Of course, any dessert is much better with this: Double cream. Why can’t we get this in … Read more
Well on my way out of Adelaide, I managed to score a business class ticket which not only entitled me to access to the “Business Class lounge” where I enjoyed a nice glass of bubbly and a square of passion fruit cake: and up close: but also a hot meal on a short flight, complete … Read more