Lunch and dinner options are always a snap when I’ve got a big bowl of chicken stock in the fridge. This golden liquid, made from simmering leftover chicken carcasses, carrot, celery, onion and garlic for hours to extract every last bit of goodness, is the basis for so many great meals....
Sometimes French fri...
posted by Michael
Another post by Mike Hawkins over at SmartEat TV - http://smarteat.tv/profiles/blogs/sometimes-french-fries-are-just-meant-to-be Share...
Getting local, with ...
posted by Michael
Another post by Mike Hawkins over at SmartEat TV - http://smarteat.tv/profiles/blogs/getting-local-with-a-little-help-from-ontario Share...
New Post over at Sma...
posted by Michael
Hello FoodFunkers! I’ll be making regular posts over at SmartEat.TV, a new site that will celebrate, educate and communicate everything about local food. Delicious stuff! Check out my first post about these great green peppers I just got from my...
Satisfying the Peanu...
posted by Michael
I don’t really care for peanut butter on its own but I’m definitely a fan of peanut flavour in savoury dishes, especially Asian-inspired ones. China and Thailand make especially good use of peanuts in many ways. Try adding toasted, salted peanuts to your next stir-fry – the...