The Week That Was And Is – June 18th, 2010

Normally when I skip a week of updates, I just continue on my merry way the next week. Yet, for the first time, I’m going to bump my weekly rants forward two days and see how it works. Besides, I think I’m still digesting from the giant feast at Induldence ’10 so it gives me another day to come up with a post. 😉

  • Valerie, over at A Canadian Foodie, continued her theme of epic-like posts with her thoughts about the Indulgence ’10.
  • It’s good to see Nate Box, over at the Elm Cafe, received some good press from his opening this week. I for one, love the passion he brings to the community, and wish him nothing but the best. A few snap shots of the tiny establishment have already surfaced on the net (here, here, here). Let’s keep up the support Edmonton.
  • Paul Shufelt, who I recently did a Q & A with, commented on his twitter account that he just finished his first interview for Top Chef Canada. I’ve heard rumors of a few chefs in town who were looking to participate, so it’s great to see we may get some E-town representation! Good luck Paul.
  • I forgot to mention last week that Knifewear, my favourite sharp metal establishment, has being receiving deliveries of their very own Masakage Knives. I recently stopped in for a visit, and have to say that the knives didn’t disappoint. Nice work Kevin!
  • I know strange ice cream flavours have been all the rage, everything from bacon fat to something more reasonable like avocado, but seriously…Fish and Chips. I wonder if it’s any better than horse flesh ice cream.
  • As someone who is always wishing for more authentic Mexican (seriously Chicago, LA anyone), I had to smile when I read the Five Ways To Tell You’re Eating Americanized Mexican Food. Oh men in costume.
  • With a recent pate, rillette, and creton overload at the homestead, I have bring up this duck version I picked up from Greens, Eggs and Ham recently. You aren’t going to confuse this with the more common pork, or rabbit variety, as the duck really shines. Which makes it a nice change, but I just wish it wasn’t so grainy; something that wasn’t pleasant as-is, or on bread.

  • Four new cookbooks found there way into the Chris collection this week. I don’t want to pick and choose which one I’m most looking forward too (don’t want them to get jealous) but I’m exited to see what Alton has to say, even if I’ve watched every episode.

  • Man v. Food was back this week, and started with two amazing battles. First in San Diego where Adam tackled the Broken Yolk Iron Man Challenge – a 12-egg omelet filled with sautéed onions and mushrooms, and topped with shredded cheese and chili. The omelet is also served with 11/2 pounds of hash browns and two large buttermilk biscuits. The second battle was in Boulder and saw Adam face the West End Wing King Challenge, where he would have to finish off a bucket of 50 buffalo wings (altogether weighing in at about 5 pounds) in under 30 minutes. Imagine the ass burn after that one…

10 thoughts on “The Week That Was And Is – June 18th, 2010

  1. Why don’t we do a Food Blogging Bake sale? Would you be in? I would be… and we could do it for a great cause… it would be a blast. I hated the duck pate. Hated it. I have made better pate from their amazing ducks on my own…and felt so bad when I tasted it as I know how hard those two work. I also have Ad-Hoc and home… if you are interested in doing a recipe together and posting it on the same date (in the late summer) let me know! I am IN.
    The ice cream link was scary.
    Thanks for the up date- now I am going to catch up on your Q and A’s – report card time always has be behind. How was the scan??? event Wednesday? I hated to miss it as I was just so curioius – but could not get away.

  2. With events like Indulgence, why do you guys are even envious of us here in Vancouver? 😛

    Worst ice cream? Butter ice cream when I had when I was ~7 years old… >_<

    • Butter Ice Cream..that reminds me of a Filipino desert I had one day that was slathered in what tasted like butter icing, minus the sugar or milk.

  3. Oooh, I have Ad-Hoc at home, and his tips for crispy roast chicken skin has been burned into my brain b/c it’s a success every time.

    • It’s definitely a good book, and he even references the Bread Baker’s Apprentice Challenge that I’ve been conquering.

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