I regularly rant over in my own food blog about how people who cook need a decent set of knives and need to know how to use them. This week in the Toronto Star, Ian Harvey explores the world of sharp, pointy things and gives an in-depth assessment of how to buy, store and use your kitchen knives. Can someone please forward the article to Rachael Ray?
Also in the Star, Joanna Smith gives a comprehensive review of Caspian Wave, an Azeri restaurant that blends Middle Eastern and Eastern European cuisines. She has mostly positive things to say about the place until they serve her khash, a soup made from boiling cows feet overnight, but her final asessment is a good one.
In the Star's test kitchen, Jennifer Bain cooks up Roast Boneless Leg of Lamb, Cauliflower Soup With Cilantro Crème Fraîche, Locro de Papas and Spicy Honey-Glazed Bacon. Bain also provides a recipe for Chocolate Truffle Tart - to be eaten only on February 14th.
Amy Pataki writes about Meyer lemons, and whips up a yummy lemon pudding.
And in the hooch section, Gordon Stimmel interviews vintner Michael Rolland, while Josh Rubin samples Saint Andre Vienna Lager.
Finally in The Star, people in the US who like to make teeny-tiny cakes that taste like cardboard are advised to check their Easy-Bake ovens and return any purchased after May of 2006. Seems some teeny tiny fingers are getting stuck in the openings and are getting burned.
Over at The Sun, they're getting ready for Mardi Gras, with lots of info on seasonal food traditions, including the many variations of Lenten pancakes.
