terroir

Making Fish Sauce

“An Englishman teaching an American about food is the blind leading the one-eyed.” -A. J. Liebling

I have often heard it said that the Vancouver restaurant scene owes its bounty to our large Asian population, that the expansive palate of Asian diners mirrors that of the French.

Obviously Asia is a much larger area and contains many, many different cultures and cuisine types. What they all have in common, however, is the funk. The funk is the opposite of white bread, of pale tomatoes, of commercial mayonnaise and prime cuts of meat. The funk is spot prawn brains, spicy kimchee, furry tofu and my oh so funky homemade fish sauce. Or what will be my oh so funky homemade fish sauce.

World Food Thursdays 11

World Food Thursdays 11

Welcome back to World Food Thursdays, please scroll down to the bottom of the page and link up your delicious international food! We want to see food from every corner of the world together, side by side being delicious all in one common community. We want to revel in our diversity, to respect e ...

World Food Thursdays 10

World Food Thursdays 10

Welcome back to World Food Thursdays, please scroll down to the bottom of the page and link up your delicious international food! We want to see food from every corner of the world together, side by side being delicious all in one common community. We want to revel in our diversity, to respect e ...

Artisan Cheese Cultivators

Artisan Cheese Cultivators

This is a really fantastic post, by Jeanne Carpenter regarding a conference she attended about cheese. Jeanne runs her company, Wisconsin Cheese Originals, and promotes the state's artisan cheeses. I really appreciated the love these cheesemakers have for their bacteria, it is amazing what delicious ...