Author: willysun1915

Sous Vide (under vacuum in French) cooking came about due to the convergence of some ingenious ideas. The process of vacuum packaged fresh food for preservation in the early 40’s. The realization by Bruno Goussault, a French biochemist, that an inexpensive cut of meat wrapped in plastic can be tenderized by cooking in a water … Continue reading Sous Vide – One of the most innovative culinary inventions

I decided to go on a diet plan to start on a journey of eating and living healthy. I looked into the various plans such as Paleo, Keto, Low-Fat, Intermittent Fasting and others. The Paleo emphasizes whole foods, lean protein, vegetables, fruits and nuts. Discourages process foods, refined sugar, dairy and grains. The Keto stresses … Continue reading Started on an interesting diet plan

I met Bob at the Sorauren Farmers’ Market in Toronto this past Monday. He has a stall there selling certified organic veggies. I was wandering in the market not too sure who I should approach for information I needed for a project and he was the guy who saw me and called me over and … Continue reading A farmer and his organic farm

Chinese loves eating squab, a young pigeon that is less than a month old. Squab is eaten once in a while or on special occasions as it is a delicacy. Similar to duck squab meat is dark, it is exceptionally tender and has liver like texture. In Toronto, very few Chinese restaurants serve squab; those … Continue reading Squab

Many years ago in Willowdale there was a convenience store called Baxter’s. At a corner inside the store there was a section where you could find foods from South Africa. This is where I first encountered the South African delicacy, Biltong, a dried cured meat, usually beef. It is chewy, and has a very savory … Continue reading Biltong

As part of my culinary course assignment, I have to study about carbohydrates. We typically associate carbohydrate with food such as bread. One of the focuses of this study is on differentiating good and bad carbohydrates in the food we eat regularly. Sugar is a carbohydrate that maintain our health, giving us energy, but can … Continue reading Sugar and Wholegrain

This past Wednesday I decided to try out a new Ramen place near my home. Braved the heavy snow I arrived at the Konjiki Ramen. It is a fairly new restaurant, and because there are many good ramen restaurants in this area, all within walking distance, I had never thought of going to this place … Continue reading A Memorable Ramen

One of my favourite childhood soups is the borscht (羅宋湯). This particular soup is served in every traditional Hong Kong style café restaurant, the “Soup du Jour”. After the Russian Revolution many “White Russians” (not the cocktail drink), those who were loyal to the Royal family, fled to other countries including China and Hong Kong. … Continue reading Borscht – A Hong Kong Soup?

This past Sunday my family went to a seafood restaurant where we ate oysters and something more, Blood Clams. If you look at the picture, we will see the Blood Clams in the front with very dark meat. It is called Blood Clam because the clam juice is red in color, like blood. The taste … Continue reading Blood Clams

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