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Winning the heart of your favourite foodie is now easier than ever with these great food valentines – most available on etsy!

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There was a time when I first started this blog that I had dreamed about being on food Television – rubbing elbows with Michael Smith, trading tips and recipes with Jamie Oliver. Oooohhhh… that would be sweet.

Unfortunately, reality settled in the way it tends to do. I remembered that I’m very uncomfortable in front of large groups and slightly terrified on camera and didn’t think that would be a pleasant feeling day after day. So away went that dream along with my goal to become a veterinarian (poor sick animals and ewww blood that and I’m garbage at science).

But that shouldn’t stop you!! Did you know that there is a new food and lifestyle specialty channel right here in Ottawa called GustoTV? It’s true!  Bell TV (Channel #619), Bell Fibe (Channel #1619) and Eastlink (Channel #743) – check it out… or take a look now at

What’s more  – they have just put out a casting call and it might be you they are looking for! Take a read below and if you give it a shot let me know, I want to cheer you on!!


Gusto TV, Canada’s new food and lifestyle channel is now casting!


Gusto TV is thrilled to announce a National Casting Call for two new original television series the multiplatform network will produce in-house. Whether you make a mean stuffed quail, pad thai, or layer cake; whether you are a professional, a guru of cultural cuisine or the master of family recipes – if you think that you have what it takes to spread the love or know someone that does, here’s your chance to be a star of the kitchen.

“The first show will celebrate global cuisine – whether your specialty is curry, kung pao, kebabs, crepes or cannelloni, you might be our perfect fit,” says Chris Knight, Gusto TV President & Chief Executive Officer. “We’re keeping the theme of the second show up our sleeves for now but trust us, you’ll love it.”

Gusto TV wants to hear from you if:

·         You’re a foodie

·         You know how to cook. Really, really cook

·         You have a BIG, fun personality

You don’t have to be a professional to be Gusto’s new foodie face (although pros are certainly welcome). Maybe you make the magic happen in your own home. Maybe you work behind the scenes in a sweaty restaurant kitchen. The new network is inviting culinary hopefuls to submit a three minute video – don’t worry about the production, lighting or editing – to the online Gusto TV Casting Call site.

Where to apply:

santa2013 is coming to a close! I think I’ll hold off on the final culinary words of the year and put them all in a post closer to new years!

In the meantime, here are some great things to check out on the internet and the real world before the holidays hit!

Christmas Trifle from Foodie Prints

Sheltered Girl Meets World is drinking a Christmas Advent Calendar of beer! And sharing the tasty reviews with you.

And if you are looking to get some last minute foodie gifts – check out the Flavours of Ottawa Christmas Stocking Stuffer event in New Edinburgh on Saturday or the Ottawa Farmers’ Market Christmas Market happening all weekend at the E&Y Centre. Click the links for more information!

Like a kid trying to sneak into the house past curfew – here is my 2 days late Interweb Round Up. Happy Sunday Everyone!!

Dum – means cooked by steaming and is a term in South Asian cooking.

Dry Rub – a mix of spices, herbs, salt, sugar and various other ingredients that are used to flavour meat or veggies instead of sauce.

Dry – has two culinary meanings. In relation to food served without butter, jam, gravy or garnish; and in relation to wine that is not sweet.

Golden Syrup – a pale, mild amber mixture of molasses, corn syrup and sugar that looks like honey.

Jam – a spread or conserve made from fruit pulp boiled with sugar. The word was first used in the 1730s.

Quince – an aromatic, acid-tasting pear or apple shaped Asian fruit. Used primarily in preserves.

Ramekin – a small, lidless ceramic individual portion baking dish. Used mostly for foods like crème brulee.


A little late getting this to you… but I’ve got a good excuse! Tomorrow you can stop by the Ottawa Localvore Fair and see me! I will be there with all kinds of herb and spice goodness. Check out the poster below. But first – our culinary words this week!

Bonbon – a candy with chocolate or fondant coating and a fondant center that sometimes contains fruit or nuts.

Chervil – an aromatic Old World herb of the parsley family used for garnish and flavour.

Devil’s Food Cake – a rich but lightly textured dark chocolate cake named for its colour contrast with an angel’s food cake.

Foam – a mass of small bubbles formed in or on a liquid. In cooking this can be created by agitation, fermentation or heating.

Huevos Rancheros – a Mexican/Latin American dish of fried, poached or scrambled eggs served with tomato salsa, chili, tortillas, cheese, refried beans and sour cream.

Kipper – a salted, dried and smoked herring or salmon.

Romanoff – describes fruit, often strawberries, macerated in liqueur and topped with whipped cream.




Hope you can make it out tomorrow!!

Last Friday I was on Rogers promoting my new shop – Cardamom and Cloves – and the start up campaign I’m running! Click here to donate to it, you get lots of great items with your donation including my undying gratitude! Needless to say I now owe you two weeks worth of culinary word a days! Here they are:

Acorn Squash – an acorn shaped winter squash with ridged dark green rind and yellow flesh.

Additive – a substance added directly to food during processing for purposes of preservation, colouring or stabilization.

Banana’s Foster – a dessert of lengthwise sliced banana sautéed and then flambéed in rum, banana liqueur and brown sugar, served with ice cream.

Baobab – the edible fruit of a very thick African tree. The edible pulp is called Monkey Bread.

Banger – slang for sausage.

BLT – a bacon, lettuce and tomato sandwich. The abbreviation first became popular in 1941.

Café Mocha – a drink of typically 1/3 espresso and 2/3 steamed milk with chocolate added.

Colby – a mild cheese similar to Cheddar but softer and creamier.

Dessert Wine – a sweet wine served with or after dessert.

Digestif – a type of alcoholic drink taken to aid digestion. Common drinks include brandy and cognac.

Flummery – a soft, sweet, bland food made from boiled and strained oatmeal, flour or rice.

Flute (Fluting) – means to make furrows or rounded grooves in something such as a pie crust.

Medlar – the small, brown crab apple like fruit of a small Eurasian tree. It is used for preserves and eaten, but is not edible until the early stages of decay.

Pandowdy – also called a cobbler. A deep dish fruit pie sweetened with sugar, molasses or maple syrup with a top crust but no bottom.

pinky upKeep that pinky up!!

Now here are a few sites for you to spend time on while you pretend to work this cold but bright Friday afternoon…

Have you checked out Brew Donkey?? They do home deliveries of craft beer as well as tours to local breweries – and they sell gift certificates *cough* perfect gift *cough*

Happy Cow Cookbook features recipes from the top vegan restaurants in the world… including Ottawa’s own Zen Kitchen!

Gladstone is getting a meaty, yummy new store when Seed to Sausage comes to town!

I’m so sad I didn’t make the trip to Charleston for Cook it Raw – this looked like an amazing event.

I don’t know about you… but it has been a CRAZY week for me. I honestly can’t believe it’s already Friday. And because I’m so behind all I have for you today are the culinary word a days… I’m hoping next week will be a bit slower, but probably not! Happy Friday everyone! 

Vacherin – a soft cow’s milk cheese with a nutty flavour and 45% fat. It’s also the name of a baked meringue dessert that is served with ice cream and has a shape and colour of the cheese.

Sear – to brown meat quickly with intense heat before grilling or roasting.

Red Potato – any potato with a red skin.

Recipe – a list of ingredients, utensils, gear and instructions for preparing a food dish or drink. The word in this context dates back to 1631.

Offal – entrails, internal organs and trimmings of a butchered animal. Some of which are edible.

Melba – a sauce made of pureed raspberries.

Jackfruit – a very large East Indian fruit resembling bread fruit with edible pulp and seeds. One fruit can weigh up to one hundred pounds.


It was bound to happen, and it did. Sooner than later. Someone actually quoted how many days until Christmas to me the other day. *Shiver* Never do I feel more unprepared than in the face of someone’s extreme planning! Either way… here are the culinary words for this week!!

Venison – meat of a deer used as food.

Tempeh – an Asian/Indonesian food of soybeans fermented with mushrooms. It has a cheese like texture and is used as a meat substitute.

Temper – to slowly bring up the temperature of an ingredient by adding small amounts of hot or boiling liquid which prevents the food from setting or actually cooking.

Skirt Steak – one of two boneless cuts of beef from the lower part of the brisket. This is the cut of choice for fajitas, Cornish pastries and Chinese stir-fry.

Ramp – also called a wild leek, is a wild onion of North America that is eaten raw. It has a garlic flavour.

Ramen – a Japanese dish of wheat flour noodles served in a broth with garnishes like meat, seaweed, egg and vegetables. There is also an instant variety sold in packages with dehydrated broth.

Olla Podrida – a highly seasoned Spanish and Latin American stew made of meat and vegetables as well as sausage and chickpeas.


Now for some items to spend your afternoon on because… let’s face it, it’s Friday and you weren’t about to do any work anyway.

First of all thank you so much to anyone who has participated in my Indiegogo start up campaign for the store! We are over 25% of the way to the goal!

Next – I’m having an afterword get together to have a couple of laughs, a drink or two, give away free stuff and announce the location of my store. You should totally be there. Click here to RSVP and get more info.

Foodieprints visits Montreal!!

Ottawa Brewery Market – a Wordless Wednesday post by Sheltered Girl Meets World.

I was sorry to hear about the death of Charlie Trotter earlier this week – here he is talking about the evolution of creativity.

How is that candy hangover treating you and the kids?? If you need, I selflessly will take any and all donations of mini chocolate bars (coffeecrisp, kit kat and peanut butter cups preferred), rockets, cheetos and tootsie rolls. Just message me and I’ll let you know where you can drop them off. But you can keep that candy corn stuff to yourself. Now on to the culinary words for this week!

Au Gratin – French for with scrapings/by grating and it originally referred to dried or toasted bread that was scraped from the bottom of a pan and mixed with grated cheese. Now it refers to a dish sprinkled with bread crumbs or grated cheese and browned.

Au Bleu – a French term referring to fish prepared immediately after it is killed.

Beluga – the Russian name for the white sturgeon fish whose roe makes the most prized caviar.

Caffe – Italian for coffee.

Espresso – strong black coffee made by forcing steam through finely ground coffee beans. The word literally means pressed out.

Goulash – a meat stew made of beef or veal, assorted vegetables and seasonings including paprika.

Meyer Lemon – a citrus fruit thought to be a cross of a lemon and a mandarin or orange.


There is so much going on this week on the web! Chef X, Restaurants dressing up for Halloween and celebrity chefs fighting over Canada’s seal hunt.

There is a new way to enjoy cooking at home! It combines the amazing talents of local chefs and your kitchen! A review of the new Chef X by Paula Roy!

Thanks to everyone who continues to support my Indiegogo campaign! These spice perks make awesome gifts and the campaign runs until the start of December – hint hint!

Chef Michael Smith tells Chef Curtis Stone to grow a pair. Agreed.

A restaurant in Chicago that does take away meals (think Red Apron or Epicuria) goes as fine dining Alinea for Halloween. Hilarious. Here is a little background and the awesome video!

Another week done – let’s look at the culinary word a days!

Calamari – squid prepared as food, especially deep fried.

California roll – a popular form of sushi made of avocado, crabmeat, carrot, cucumber and sometimes smelt. The story is that a California chef invented these. Most people in Japan have never heard of them.

Frog’s Legs – the back and legs of a frog. Considered a delicacy in Chinese and French cuisine.

Fritto Misto – a dish of various small foods, especially meat, seafood or vegetables coated with batter and deep fried. Italian for mixed fry.

Jelly Roll Pan – a baking sheet with a one inch sides for making jelly rolls.

Jelly Roll – a long cylindrical dessert made by rolling up a thin rectangle of light sponge cake spread with fruit jelly.

Poach – to cook in a simmering liquid.


Because I’m so swamped – I’m going to bypass the thing’s I’ve found on the internet this week. But I will put up my fundraising page for my store start up! If you’ve missed it, I’m opening a store in Ottawa called Cardamom and Cloves. It will be the place to go for all things herb and spice! Before I open I’m giving everyone the chance to try it out and get some samples!! Thanks to everyone who has shown this venture love and support.

Check it out here.

I Say Random Things On Twitter…

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Past Foodie Adventures…