Its now ok to buy light beer

Amstel Bier was born in 1870 in Amsterdam, the beer is named after the Amstel River with flows straight through the heart of Amsterdam. Amstel is a product of the famous Heineken company but Amstel has a large family of over 6 beers all under the same name.

When on my recent trip to the US i had my first Amstel Light and it was fantastic. I would have never been one to condone drinking a light beer but this has changed my opinion of light beers. It's a 3.5% alcohol content and for those that care only 95 calories per bottle.

The only problem is that in Manitoba it is difficult to get. The best and closets place in Canada would be through the LCBO in Kenora Ontario. If you happen upon a case of this stuff i would highly recommend giving it a go.

Tasting Notes:
Medium gold colour with medium head; malty and lightly hoppy aromas; dry, light bodied, light malty flavours, with mild hoppy notes; crisp and clean flavours on the finish.

Recommended Paring:
Serve chilled with seafood and mildly spicy Asian dishes.

Link to the Amstel website:
http://amstellight.com/

Micro Magic

This was my garnish bowl for Tuesday night. Some beautiful micro Coriander or Cilantro, the other is a Sweet Corn. The tips on the Sweet Corn are as you guessed... Sweet, where as the lower half is a little more bitter. They look fantastic on almost any dish and really give great color and texture. Micro herbs are becoming increasingly popular in restaurants and markets. Aside from color and texture they add flare, freshness, taste and a slightly higher price tag. Check your local greenhouse and see what's sprouting.

 

Other commonly availible Micro Herbs are

-Parsley

-Chive

-Raddish

-Chick Pea Sprouts

-Coriander/Cilantro

-Mash

The Main Event...

I picked up a book that Katie gave me several years ago, in it I had written a few kitchen tales. This one is a doozie...

It was almost closing time, I was doing some last minute cleaning and getting ready to call it a night. Just as I was heading out the kitchen door flys open, it was my 250 lbs brick shit house of a head server Luis, and he was pissed. He was yelling a fury of cus words in French, Spanish, Portuguese and Italian.

It was all over this goon named Niko that would come in once a week to do "business" with the manager. Niko was a real ball-buster and seeing his friend was the manager they would make Luis wait on them all night. The duo were both heavily intoxicated by now. As Luis is regaling me with the latest from Nikos antics the door to the kitchen crashes open almost off the hinges.

It was Niko, he was swinging an empty wine glass as he approached Luis and I. Luis jumped infornt of me to deal with him and I just watched in amazement to what happened next. Niko took one swing at Luis and like the last blow in a Rocky flick or Tyson slow motion video replay it was unforgettable. Luis ducked the punch and countered with a thunderous right hook that left poor Niko bouncing off the still swinging service door. A second later Niko laid half in and half out of the kitchen, out cold on the still wet floor. After a few blackout seconds on the floor Niko came to...singing a very different tune, Luis took him by the coat tails and tossed him out the receiving door. As Luis explained it best, "learning the respect sometime hurt you"

Thankfully for Luis, the manager was in the midst of haggling with the women of the night that Niko had dragged with him and missed the show in the kitchen. I'm not sure if Niko ever told anyone what had happened but the next time I saw him he had a very different attitude towards Luis and the wait staff.

I would not want to be on the receiving end of anything Luis tossed at me, he was like the Chilean's British Bulldog. But Luis was no thug...far from it. He was a 47 year old ex-sailor, who one day went a-wall and ended up at the port in Old Montreal.

Luis was an unbelievable friend to me, he was always there to lend an ear or a piece of advice when I needed it most. He often told me tails from his childhood that ranged from Chilean prisons to the sailing the South American Seas. I think Luis had seen it all, but the most memorable story he ever told me came as a bit of a confession over an espresso. With stunning detail he told me of a street fight he got into as a young man in Chili. During a pick up game of soccer he got into a scrap with some local boys. Defending himself with a shirt tied around his arm like a shield he single handed, took out 3 armed dudes and as he tells it...only one got away.

Thanks Amigo... you are a true friend.

Pay the cost...

In the past few years I have noticed a common pattern emerging, from the massive stack of papers strewn about the kitchen office. There is always a steady flow of resumes incoming but I think since the blowing up of the food network, every Susie-Homemaker and Pit BBQ Daddy wants to be a "chef". Don't get me wrong I love the food network and I love my job. I would always encourage people to join the chaos of the culinary meat grinder that I call my chosen profession. However, if you feel like being a "chef" would be a good career move because you enjoy cooking or know a few good recipes that your family loves to eat at Sunday dinners, may I say take a moment and re-consider.

Some of you may be thinking that's a little rude or a cold thing to say but take my word for it, kitchens are not for the faint of heart. Most days are a fast paced race to get things done, ridiculous and most of the time unrealistic time lines, loud noises, extreme heat, dog eat dog co-workers, temperamental chefs, very sharp and dangerous equipment and that is all before you have to get your first cup of coffee.

Like in most serious professions, to climb the ladder is not an overnight process. It takes dedication, hard work, sleepless nights and not to mention raw talent. So when I see a resume come in for a pastry chef assistant and it says "I enjoy baking apple crumbles" (this happened) it makes me shake my head. Even for veteran cooks in the industry that are dedicated enough, unfortunately most of them don't have half of what it takes to be a leader or god forbid attempt to open their own restaurant.

In comparison if I were to watch the latest season of "The Apprentice" should I then call up ol' Donny Trump and ask for a internship?...I think not.

I hope this little rant didn't burst your bubble about one day being the next food network superstar. Thanks for reading my blog...and I think your apple crumble is ready. :)

This post was inspired by none other then Mr. BB King-----> Payin the cost to be the boss!!!

Zombie Walk Winnipeg 2010

Ok this is not food related but HOLY SHIT THIS ROCKS. Winnipegers are a god damn riot. Halloween should be a holiday as far as I'm concerned. I get this love of blood, gore, guts, brains and humor from my mother...thanks momma I love you.

Last I heard between 2000-2500 people dressed up and participated and raised tons of food for Winnipeg Harvest. Good Job Winnipeg!!!

You can see more Zombie Walk 2010 pics on the Zombie Facebook page here: Winnipeg Zombies 2010

Sushi On The Prairies

Although I would not consider myself a Sushi connoisseur by any means, one place here in Winnipeg is doing a great job. Sushi California at 545 Academy Road gets it right every time. If I had to choose it may not be my first choice for Sushi, my fiance and I are huge fans of Meiji Sushi in the Village. But if your looking for a less expensive fast Sushi fix I'd lay my good word on dining at Sushi California.

Let's face it... we live in Winnipeg and further more winter is fast approaching. Fresh fish is hard to come by and good quality fresh fish at that. Working in the restaurant industry let me tell you first hand, some suppliers will try to sell you any shit product they can. You can often tell when they are sitting on sub par product and wanna pass it.

I remember a few months ago we were waiting days on a Halibut order, after numerous call back and delays it finally arrived. When the delivery came in with the smaller then usual foam box with my " fresh" Halibut, he tossed it up on the counter with a "thud" and shuffled me the bill to sign. By the very sound I knew this fish was frozen. This ass hat was trying to sell us frozen fillets that looked like a large pickerel at best. Needless to say he got an ear full.

My point here is the fish Sushi California uses you can tell they don't take shit product. The quality of products they continue to serve at Sushi California is s solid seven in my book. I'd happily pay for that time and time again. Friendly ownership, great service, great environment, good prices. Take out or eat in I got no qualms with them.

Star Wars or Star Trek ?

Reservation for one you may ask....yeah it happens and when it does its almost always leads to a great story. This one is no exception.

This middle aged man arrives for his reservation for one, sits down and orders a rye and coke. He refuses a menu..."no thanks I don't want a menu yet" he says. "OK sir...are you waiting for someone to join you?" the server asks politely. Nope, that's right he's just a weirdo!!!. So after the guy puts back two drinks he's thinking about ordering the Calamari...or maybe some spring rolls for his dinner. Our server says "well you may like to consider our Pickerel Cheeks...they are very popular and delicious" the server replies. The guy looks dead into the eyes of the server and simply says..."Star Wars or Star Trek" Kinda stunned the server pauses for a moment and replies "Star Wars"...with a bit of hesitation. As the vibe of this situation has gotten a tad awkward. "Pfftttt" The man turns away in disgust drops the menu on the table and mutters I'll have the Calamari.

Really...dude...your basing your food choice on a servers opinion of a movie. And on-top of that you are going Star Trek over Star Wars. BAHHH!!!!

Late solo diner Sir..."I find our lack of faith disturbing" (in my best Darth Vader voice, and it's pretty good i must admit)

Insert link to Darth Vader choke-out here--> "I find you lack of faith disturbing"

This ones for Kirk--> Family Guy Darth Vader clip.

Foie Gras Mushrooms

These mushrooms are made to look like a portion of Foie Gras. (Goose Liver) They are scored then pan seared in butter and brandy. This is a great Vegetarian option.

The Avocado Project

I really wanted to try to grow an Avocado from seed in my home so here is a step by step on how I did it and how it's going.

1. Take the pit and gently use a spoon to remove some of the pits skin from the bottom. Then place 3 tooth pick around the sides to submerge the pit about 1/3 in water.

2. Make sure you change the water frequently to allow the maximum nutrients and fresh water to be absorbed.

3. Wait. It may take time. Some pits sprout faster then others but I had 3 on the go and got results almost 2 weeks early on one pit.

4. Once you get a good root going, this could be anywhere from 2-10 weeks you will be ready to plant.

5. Get a appropriate pot for the pit. Dig a good hole the size of your root and place it inside. I left my pit on the top of the soil for the time being, you can cover it now or later on.

6. Now they are out of the water your watering schedule should be once a week or maybe once each 6 days or so. Give it a good drink on and around the pit.

7. Soon you will find it cracking more and a sprout shooting from the top. Let it grow!!!

8. Keep the watering schedule the same and make sure its in a happy place with medium sunlight.

Stay tuned for more updates.

I have started a new batch and have planted 2 pits together.

To be continued...

Halibut

Halibut are "flat-fish" properly called Hippoglossus, they are in the same family of fish as a Flounder. The french word for Halibut is Fletan.

Halibut are gray-black on the top side with an off-white underbelly. At birth they have an eye on each side of the head, and swim like a Salmon After about 6 months one eye migrates to the other side, making them look more like other flounders. At the same time the stationary-eyed side darkens to match the top side, while the other side remains white. This color scheme disguises halibut from above (blending with the ocean floor) and from below (blending into the light from the sky) giving it a counter-shade. 

Halibut is a mild white fish, I prefer it pan seared, it can also be very nice in a broth or chowder. It has a fairly small fat content (about 2%), compatible to Swordfish or Shark. Its fairly easy to get Pacific Halibut from your local fishery or market. 

It's also one of the easier fishes to clean with little or no experience. This picture was my first time cleaning one and it was a relative breeze, given my knowledge (or lack of) of fish. I have always found it easier to start with the top side of the fish, it will also more often then not give you the thicker more meaty fillets.

If you are truly inspire to give this a try here is a link with some good step by step pictures and instruction on how to clean a Halibut and some problems you may encounter.

How to clean a whole Halibut