Food for Thought with Alex Bielak- Kewl Kitchen, Part 2

Kewl Kitchen Kit – Part 2

In the last column I promised to write about some of the kitchen gear I’ve had the opportunity to use recently.

At the SIAL food marketplace held recently in Toronto, among the myriad products the Cookina stood out. A free sample of this re-usable, 100% non-stick alternative to aluminum foil, parchment and wax paper was immediately put to use by the bakers in my family. Good to 500°F, it is one of a line of several related products and available online, or at local Metro stores.

Though I have a full complement of pots and pans, two of the new Nordic Ware line of cast aluminum enamel-coated Traditions cookware I mentioned in Part 1 have quickly become favourites for certain tasks. Manufactured in the US since the mid-1940s (and available at 100 Sears locations in Canada), they obviously don’t hold the heat as well my (far heavier) cast iron standbys, but they do heat up faster. They also require no seasoning and because of the “texture fuse non-stick interior” cleanup has been a snap.

I used the 4 ½ quart braising pan to make 3 racks of ribs: Having earlier applied a dry rub I popped the ribs

Food for Thought with Alex Bielak - Kewl Kitchen Kit (and the ethics relating to free stuff) – Part 1

I am going to tell you about some interesting kitchen equipment I’ve come across recently, but before I do so I think it’s important you be aware of why and under what conditions I am writing about this stuff.

In my last column I noted I had attended the first Food Bloggers of Canada conference. It had been organised by a talented and committed trio who worked their collective buns off to deliver a superb event. For a treat – but only after you’ve read the rest of MY column – do check out their wonderful blogs: Eyes Bigger than my Stomach by Melissa Hartfield; Eat.Live.Travel. Write by the Macaron Queen, Mardi Michels; and Feeding Ethan by Ethan Adeland.

The conference was held at Hockley Valley Resort which as you can see in the photos has its own giant charcuterie display fridge, thus qualifying as an official foodie haven Although I paid full freight to participate in this kaleidoscopic introduction to the food writing world, registration came with a bunch of unanticipated benefits: The bag of swag awaiting us was so large the contents filled the table in the laundry room for days as I sorted through it. All during the conference representatives of a number of brands were on hand to talk about their wares.

For instance Canada Beef, the presenting sponsor, hosted the first dinner and had a number of their

Food for Thought with Alex Bielak- Dishcrawl , A win for Hamilton

What an extra-ordinary few weeks culminating last Tuesday in Hamilton’s 2nd-ever Dishcrawl in Hess Village. 

On the heels of my 60th birthday, and retirement from my day job, I had a broad variety of culinary adventures that will be grist for reflection and future columns. I attended the inaugural (and, for me, life-changing) Food Bloggers of Canada conference. What I learned on many fronts will help improve how I write about food and wine: if you want a taste of what went on see this recap of recaps by a variety of attendees.

I also: got to use some serious molecular cooking equipment at Cedarlane Culinary; took in a demo of Cutco knives and cookware; and participated in the Hamilton Partners in Nutrition volunteer recognition luncheon (they feed breakfast to ~23,000 kids A DAY!). I also survived an Icarus-like cooking disaster in my own kitchen, but that’s another tale…

I’ve mentioned Dave Hanley, the man behind the Dishcrawls, in recent columns about the Hamilton food scene. When I got to the gathering place for the Hess Street event, Koi Restaurant, Dave was there in his pork pie hat greeting guests, and seeing to last minute logistics.

The basic outline of a Dishcrawl is this: Guest stump up a paltry $60 online (actually $71.79 after taxes and processing) to secure their spot. This includes all taxes and tips but not drinks. 48 hours prior to the event participants are notified where to gather. After some introductory remarks by the restaurant owner or chef they are fed. The next location is then disclosed and the crowd decamps. This is repeated again and again, with each of the four restaurants seemingly determined to outdo the others. The atmosphere is great,

Food for Thought with Alex Bielak - Are we a culinary wasteland?– Part 2.

Are we a culinary wasteland – Part 2?

YES, Anonymous, I was being a “provocateur,” and it’s clear the answer to the question is NO we are not a culinary wasteland. Food for Thought readers responded vigorously to part one of this column, offering many opinions and suggestions. One thoughtful commentator wrote (sic):

“I love the Hamilton that is not like everywhere else. Most great things about Hamilton have come about despite (and perhaps because of) nothing comes easy. Diversity rising out of adversity, a cultural Galapagos largely ignored and spurned by the rest of the country. I could give a toss whether we rate alongside Toronto or Montreal on some fabled "culinary roadmap … Could things be better? Absolutely. Celebrating and supporting what we have and not wasting too much time bemoaning what is not seems like a good place to start.”

I think we can build on that sentiment and the passion evident in various other responses. I wrote earlier “we

Food for Thought with Alex Bielak- Sips and Bites- March 2013

“Sips and Bites – March 2013”
Well I certainly did get your attention! The previous column (Are we a culinary wasteland – Part 1?) attracted a lot of comment. Based on that, the time I need to digest the thoughtful input of individuals I’ve interviewed for the piece (including ebullient Hamilton Dishcrawl Ambassador, Dave Hanley), and the Easter holiday, I’m deferring the second part of the piece till next time around.

Before I tell you about a few upcoming events I’ll begin with a curious piece I found in my local newspaper, the Flamborough Review, about a food and drink

Food for Thought with Alex Bielak- Are We a Culinary Wasteland? – Part 1.

Are We a Culinary Wasteland? – Part 1.

I hope I have your attention! When I started this column last May (FFT01 – The first steps in our journey), I had a feeling we were missing some critical gastronomic element in Hamilton and Burlington.

Sure, there are some fine restaurants, talented chefs, great produce, well-stocked kitchen stores, and individuals passionate about food, amongst an almost-overwhelming presence of fast food outlets and chain restaurants serving undistinguished fare.

I’ve written in the past that the Oakville-to-Niagara area should merit attention at the national level, and in rankings such as the En Route guide to top restaurants (FFT 21 – Belgian Delights, Canadian Lists). I’ve also suggested that something bold might help put us on the map (FFT13 – High Flying Food).