Crispy-ass Potatoes
Crispy-ass Potatoes Canada grows 4.7 million freakin’ tonnes of these glorious ground nuggets every year. That’s enough to create a mountain of mashed potatoes tall enough to smother Alberta. They’re grown coast to coast — from PEI’s famous red soil to Manitoba’s potato plains, and yes, Ontario throws its hat into the ring with over 37,000 acres of spuds. Basically, if you’ve ever doubted whether we’re a nation built on kindness and carbohydrates — look no further. Potato planting begins in April and continues through June, meaning while they’re still underground doing their thing, we can raid
Roasted Asparagus
Roasted Asparagus In Ontario, asparagus is harvested from May to June, hand-picked fresh daily and delivered to stores in less than 24 hours, unlike the sad, stringy stalks that get trucked in during winter. CUISINE Sides Asparagus Nutrition Besides being slender and photogenic, asparagus is: Packed with vitamins A, C, E, and K A natural diuretic (hello, post-winter bloat detox) Loaded with folate and antioxidants How Not to f*** up Asparagus Let’s get this out of the way:
Teriyaki Fried Chicken
Teriyaki Fried Chicken That’s Sharper Than a Kardashian’s Nose Job Alright, let’s get this shit show started. If you’ve been here from the start just a few posts ago, you might remember my content as being a bit dry (and not because I overcooked the some chicken breast). Then one day, I thought: why the hell am I pretending I’ve got my life together? I’m not a polished chef. I’m a chaotic home cook with questionable knife skills, a tendency to overshare. So I said screw it — no more boring tutorials. I’m just going to try
Sunday Roast Chicken
A Sunday Roast: Or, How I Became a Chicken-Based Slasher Villain Ah, yes. The grand finale of my wildly inconsistent culinary school documentation — better known as “two episodes for an entire semester.” If you were hoping for an inspiring, step-by-step chronicle of my growth at George Brown College... sorry, you’ve got the wrong blog. But hey, at least I made it to the finish line. And today’s star? The roast chicken. But like any good season finale, I decided to raise the stakes with a supporting cast: jus lié, pan-fried Brussels sprouts, and an onion and
French-Canadian Tourtiere
French-Canadian Tourtiere: A Cow, a pig, and a pie crust walk into a kitchen... It's been a while since my last post. Unfortunately due to life and work... Since it's been such a chilly April. I've decided to make something more comforting and tackled a classic French-Canadian Tourtière: a meat pie so hearty, it could single-handedly defend against the cold and bad moods. But let’s be real — I wasn’t just craving pie, I was feeling inspired to explore more local Canadian dishes one calorie at a time. 🇨🇦
Homemade Chicken Broth
Homemade Chicken Broth: My First Culinary Arts Class at George Brown College Welcome to my next post! This is where I’ll be documenting my food adventures, culinary learnings, and experiences exploring Toronto and beyond. This also marks the first time I’m posting a video short. As I experiment with blogging and video content, I’m figuring out my style and striving to improve both my cooking skills and content creation. To start, I enrolled in an introduction to culinary arts class at George Brown College to build my foundational skills. And what better way to begin than with