Butchers in Edmonton

In last November's class, Shawna was interested in the disappearing case of the local butcher. (Sounds like a murder mystery in the making.)

I was at NAIT last week for a special event, and I happened to stumble upon the NAIT Retail Meatcutting Store! Eureka. Since it's a teaching institution, they love a challenge. They have ready to go meat products in the cooler section, but can accommodate special requests.

NAIT's retail meatcutting store is located in the "Common Market" cafeteria area in the South Lobby. It's open mid-September to mid-December and again mid-January to mid-April (to coincide with the school terms) on Tuesdays, Wednesdays and Thursdays from 10 a.m. to 2 p.m.

The business card I grabbed didn't include a direct phone number to the meatcutting store, but it does list NAIT's school of hospitality general phone number: 780-471-8678.

Cooking in Cast Iron

This one's for you, Barb! I came across this post in an email from Cook's Illustrated, one of the many magazines we discussed in class. It seems that there are some food which will develop an "off taste" when cooked in cast iron. Here's the intro to the explanation, followed by the link to the complete posting.

Published January 1, 2003, Cook's Illustrated (from www.cooksillustrated.com)

Can I cook acidic foods in cast iron pans?

The foods most likely to react with iron are acidic ones, such as tomatoes, wine, vinegar, and lemon juice. The acid acts to release some of the metal molecules from the pan surface, causing the cooked food to have a metallic or “off” taste. But will you get the same results with a well-seasoned cast-iron pan? Read the entire post.

The Writing Life

I came across this very funny, and fairly accurate account of how one writer / stand-up comic / musician copes with his freelance lifestyle. Yes, you have to multi-task (I think it helps avoid burnout say, in writing, though I have no musical skills worth selling!). Yes, you keep weird hours sometimes to get the job done. And yes, you do need to schedule non-work activities, hopefully ones that are enjoyable or fun. Otherwise it's all work, all the time.

Click here to read "Diary of a Self-Help Dropout: Flirting With the 4-Hour Workweek" by Chris Hardwick

Top 10 Trends for 2008 and Trends to Watch in 2009

Let's compare the trends that we came up with in class with the ones that the "pros" conjured up:

Epicurious (Bon Appetit and Gourmet): Trends to Watch in 2009

The National Post's Appetizer (On-Line Food & Drink Section): Top Ten Food Trends in 2008

More Edmonton Blogs....

They're coming out of the woodwork now. Here are two new Edmonton food blogs that have contacted me this week. I'm now passing them on to you:

The Last Chance Supper Club

Take It and Like It

The World's Top 10 Food Blogs

...well according to the London Time's writer and food blogger Simon Majumdar. Check out his list:www.timesonline.co.uk/tol/life_and_style/food_and_drink/article5238429.ece

I also was made aware of another Edmonton food blog: The Last Chance Dinner Club, by writer Paul Bergen.

Culinary Memoir a la Bon Appetit magazine

Hi all,

Sue emailed me this link to post. (Thanks Sue!) Indeed, here's an example of culinary memoir that is obviously good enough to get into the higher circles of the food writing elite. It's written by Molly Wizenberg, longtime food blogger on her site Orangette (since 2004...which I suspect is why she is a columnist now for Bon Appetit) and soon-to-be-published-author. What do you think?

www.bonappetit.com/magazine/2009/01/a_taste_of_pate_past