Welcome to the first Follow Me Foodie video/webisode of 2012! A parody based on YouTube’s “Sh*t Girls Say” is “Sh*t Foodies Say”. Watch, comment, rate & SHARE!
I’ve spent months researching food and drink festivals around the world and I’d feel selfish keeping results to myself. I really want people to go to them because they sound amazing, and these festivals need support to continue and grow.
Food is like art. It’s subjective and based on personal taste. You know what you like and like what you like. That’s it. Sure, I could argue why you shouldn’t like it, or where you might be able to find it better, but in the end, you taste what you taste and enjoy what you enjoy. Period.Read More
I actually grew up with soup at the table almost every day. It was a staple and it was as common as rice. It was more important to finish than rice too because of the nutritional benefits. See, it wasn’t just any soup, it was mom’s soup. It was made with thought, care, and as cheesy as it sounds, love.Read More
Chefs and master butchers tell us the biggest mistakes people make when making or cooking sausages. Also a recap of The Great Canadian Sausage Making Competition at the Fraser Valley Food Show in Abbotsford, BC.Read More
So, I was ready to do “The Dirty”… burger that is, but things got out of control. Like, really out of control. It was the type of dirty where you roll up your sleeves, use both hands, open your mouth really, really wide and prepare to get sauce all over your… okay, there is no way to make this sound “good”, but boy was it good.Read More
Good food is good food and we need to remember where we can find it. So here are a couple of Vancouver institutions who have managed to keep consistently high quality and standards, producing some of the “best food” in the city.Read More
It’s the 10th annual Taste of Yaletown, and from Oct. 16-30 select Yaletown restaurants will be offering set menus for $25, $35, or $45. Bistro Sakana often gets overlooked by the ever-so-busy Minami, which I’m also a fan of across the street, and it’s a bit of a shame because it’s a solid restaurant.Read More
Follow Me Foodie to the renaissance of cauliflower: The history and varieties of cauliflower and deconstructing the craze. There is a science to caramelizing the cauliflower, and having it soft but not mushy, and crisp but not crunchy. I’ll experiment in the kitchen, but for now, indulge in these!Read More
I often take food over ambiance, but when it comes to events, I go with a different mind-set. After all it’s an event, not just a dinner. I look forward to meeting new people, making new friends, enjoying the company I’m with, and of course eating some good food. I always want good food. Who doesn’t?Read More