chow with chow

If you think about all the food you eat that is alive and raw when you actually eat it, maybe the live fish sushi in exotic China comes to mind. In fact, oysters are very much alive when you eat ...

https://www.chowwithchow.com/2015/04/oyster-shucking-for-uninitiated.html

In this neck of the woods, water spinach (ong choy, tong choy 蕹菜 in Canto) is pretty expensive, running usually about $5/lb, which is probably why local Thai digs sell tiny plates of sti...

https://www.chowwithchow.com/2014/06/water-spinach-illicitly-delicious.html

'Tis the season for one of the most tasty fruits ever: pomegranates. Pomegranates are to the fruit world what we might call auto-cockblockers: they're so difficult to peel and extract the fruit t...

https://www.chowwithchow.com/2013/11/easy-and-quick-way-to-get-your.html

Outside of Quebec City in Canada lies a mysteriously beautiful little island that poops out the best strawberries this side of the planet that are not genetically engineered; it is called l'Île ...

https://www.chowwithchow.com/2013/08/making-sorbet-mountains-out-of.html

François M, the photographer of the palo azul blue witch tea I posted back here brought to my attention that he figured out by flicking his lights on and off that the blue was a type of fluoresc...

https://www.chowwithchow.com/2013/07/witches-brew-conclusion-straight-dope.html

I picked these egg molds up in Tokyo, at Tokyu Hands, also known as the best store in the world. They came in handy for making Easter-themed gobbledygook. Basically, take some boiled chicke...

https://www.chowwithchow.com/2013/03/easter-bunny-face-egg-surprise-ending.html

This past February 10, we celebrated Chinese New Year, the age-old holiday that brings families and friends together, highlighted by bringing out the most superstitious traits...

https://www.chowwithchow.com/2013/02/superstitious-sesame-balls-for-year-of.html

A new year and a new resolution! This year, I resolve to experiment with more dangerous techniques that endanger my safety and those around me, but make my food even more delicious. The Maya...

https://www.chowwithchow.com/2013/01/dangerous-shortcut-pressure-cooked.html

If there was a contest, I vote Montreal's Chinatown(s) to be the worst Chinatown in North America. For a city this size, Montreal's Asian quarters are sad, especially for the sizeable East Asian ...

https://www.chowwithchow.com/2012/11/shiitake-mushrooms-are-not-all-same.html

My next-door neighbours are hyper-friendly, cacophonous Greeks (five of the 60 000+ of them in our fine city). They literally have barbecued-something eight days a week a...

https://www.chowwithchow.com/2012/08/bbq-explorations-in-grilled-octopuss.html

(I thought I had done this before, but it turns out I'm going senile.) This will be the first in my series of egg tart reviews. As a self-professed egg-tart-aholic, I attribute some of my girth t...

https://www.chowwithchow.com/2012/07/egg-tart-review-les-chateaux-bakery.html

Lemon and basil are two flavours that, like Oscar and Felix, Balki and Larry, Harold and Kumar, stick to each other's craw, but complement each other despite their differences. After all, lemon (...

https://www.chowwithchow.com/2012/07/when-life-gives-you-basil-make-lemonade.html

My friend Benny, il Siciliano tells me of a Sicilian pizza that they call pizza bianca con patate (literally "white pizza with potatoes") and how it's one of the best pizzas ever. And after much ...

https://www.chowwithchow.com/2012/06/bbq-explorations-sicilian-potato-pizza.html

Some of you might know me as being curmudgeonly, sourfaced, and the resident naysayer (I love these terms of endearment). However, when you get chocolate gifts like these, directly from St. John'...

https://www.chowwithchow.com/2012/05/try-this-chocolate-from-newfoundland.html

The best thing in the world is Hainan chicken rice (海南雞飯, sometimes called Hainan oily chicken rice by ignorant translators). It's not the best thing in the world because of the poac...

https://www.chowwithchow.com/2012/05/garlic-ginger-onion-sauce-for-chows.html

Now, I'm no stranger to tea, but this one called Palo Azul (literally "blue stick") that my friends in the Neths found in Guatemala piqued my interest, mainly because it makes you poop money ...

https://www.chowwithchow.com/2012/04/witchs-brew-blue-tea-that-might-cause.html

Ideal for a casserole/savoury pie topper or camping blanket, try weaving bacon. (Inspired by craftster.)

https://www.chowwithchow.com/2012/03/fun-with-bacon-crafts.html

Sometimes, the very thought of phyllo pastries (made of phyllo dough, filo, phyllo pastry leaves, börek, pâte phyllo, etc) makes my arteries preemptively clog up, or my blood pressure...

https://www.chowwithchow.com/2012/03/phyllo-fanatics-fresh-fixation.html

Everyone who knows Char Siu knows that there's no fooling around when it comes to barbecue. Steve Raichlen doesn't hold a candle to char siu (sorry, Mr. Raichlen). Char siu, or Chinese ...

https://www.chowwithchow.com/2012/02/hanging-out-with-my-pal-char-siu.html

It's that time of year again, where old and young Asian kinfolk bring together their bickering over a family supper table. Yes, it is Chinese New Year today. Aside from the traditional gut-bustin...

https://www.chowwithchow.com/2012/01/deep-fried-lunar-new-year-treats-crispy.html

Whatever I'm going to write now about tourtière will probably receive some eyebrow-raising and some harsh poo-pooing from any bonne dame de région* but maybe not...! This is a tale of the birth...

https://www.chowwithchow.com/2012/01/tourtiere-abberation-by-chow.html

Cookies (or biscuits as they're called on the other side of the pond) are one of the reasons why Xmas was invented. Forget the religious business – Xmas is a vehicle for consumption of alcohol&...

https://www.chowwithchow.com/2011/12/holiday-cheer-butter-up-your-days-with.html

Hagelslag, according to the Dutch, is the reason bread was invented*. Bread, you see, is the vehicle for conveying hagelslag, chocolate sprinkles for grown-ups (though they do make kid versions)....

https://www.chowwithchow.com/2011/11/try-this-hagelslag-serious-chocolate.html

Sometimes when you least expect it, you can learn something. In this case, I learned something revolutionary from the talented local photographer, Mr. Simoneau when I went to help him dispos...

https://www.chowwithchow.com/2011/11/baked-bread-so-good-you-can-hide-stuff.html

Who doesn't love tomatoes (aside for those who are deathly allergic to them)? With over 7500 varieties, these chubby little red a55holes really seem to have latched onto our culinary ap...

https://www.chowwithchow.com/2011/10/roast-of-tomato-mcpomodoro-esq.html