Simon and Shawn dig throug the history of the humble carrot and pull up some surprising myths, also lots of recipes this week and the return of Food Court.
Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca
eatdrinkcheap.ca
eadrinkbreathe.com/podcast
Music by John Palmer
Show notes and Shout Outs:
Carrot and Ginger Stir Fry: https://leitesculinaria.com/78645/recipes-ginger-and-carrot-stir-fry.html
Parsnip and Carrot Chips: https://www.epicurious.com/recipes/food/views/parsnip-and-carrot-chips-51145000
Tuscan Carrot Top Soup: https://bostonorganics.grubmarket.com/recipes/celery/tuscan-carrot-top-soup
Beyond The Great Wall by Alford and Duguid: https://www.amazon.ca/Beyond-Great-Duguid-Jeffrey-Alford/dp/1579653014
The End Is Always Near by Dan Carlin: https://www.amazon.ca/Hardcore-History-at-Extremes-ebook/dp/B07H4ZBVPR
“On my festival days they still feast on eggs and rabbits, on candy and on flesh, to represent rebirth and copulation.”
Everyone I know has been hiding from the snow (we got a foot and a half! Wtf!?) and pre-Christmas congestion in their kitchens, baking cookies into festive shapes and filling the world with the often-neglected scent of nutmeg. I on the other hand, leave the sweet stuff to Crystal and have spent the last couple weeks pickling and preserving whatever herbs and veg the weather didn’t manage to wipe out.
This is a recipe that Hiro and I dreamed up way back in October during preparation for my Red Seal exam. I knew that I had to cook a salmon fillet in a short period of time, showcase seasonal and traditional Westcoast ingredients ‘n flavours while remaining true to my Japanese training. Nothing says Westcoast like smoked salmon, but there didn’t seem to be enough time… “Syunkon” said Hiro, meaning “moment”, “flash” or “instant” in Japanese. What if the salmon was seared first, then given a moment’s rest in a smoker? Well I’ve got a bombed-out old wok I never use, let’s see…