Chef Tom – Whiskey-A-Go-Go

The word “whiskey” comes from the Gaelic uisge, a shortened version of uisge beatha meaning “water of life,” also known as aqua vitae in Latin. 

Whiskey was originally used as a medicine, both as an internal anesthetic and an external antibiotic.

There is no wrong way to drink whiskey. The higher-end whiskeys (e.g., really old scotch and specialty bourbons) are often enjoyed straight. Some people like their whiskey on the rocks while others add a splash of water. This can open up the aromas and flavors, particularly of high-proof whiskeys. A shot of whiskey is popular and it’s often mixed into shooter recipes.

Chef Tom – The Pies Have It

I’ve organized a Supper Club with around twenty food enthusiasts to meet for a group dinner every six to eight weeks for going on sixteen years. I managed a Gourmet Club for nearly as long before that.

The Pandemic slowed us down, but we never stopped, even though sharing a meal over Zoom is SO VERY unsatisfying. We have been back to gathering in person again for a few months now. Everyone triple-vaxed of course.

Our last theme was Jewish Food of India (yep, that’s a thing), and our next one is going to be Québécois Cuisine.

Chef Tom – Nat’s What I Reckon

I love this guy. Punk rock (actually metal-head) goes cookin.’ This is NSFW. Like anyone is within earshot (in their lounge pants and dirty t-shirt) of anyone else, except maybe the hubby and a cat, and they don’t care. Yes, there really is an actual recipe in this, made with whole foods. He HATES processed-packaged-instant-meal-in-a-can kinda food.  He has a TON of videos that are quite informative and very entertaining.

Miso Hungry

If you’ve never had anything with miso in it, it’s an amazing, beautifully umami, easy to use miracle-food that’s chock full of all kinds of healthy stuff. Japanese have been making it for millennia. If the only way you’ve experienced it is as an accompaniment to some yummy sushi, then you’d do well to know that this odd looking paste can elevate just about anything you cook.

The ingredients that give the following recipe its name, miso and maple syrup, are strong characters, but they play well with each together. Their flavors are warm and satisfying, mellow and not immediately knowable at first, hovering in that space between sweet and savory. Coarse-crumbed and sturdy, easy to slice, easy to serve at both breakfast and to pick up and nibble in the afternoon. Good with butter and jam or with a little cheese. And it keeps well: It’ll hold at room temperature for about 4 days.

Pat Blythe – Remembering a life……and music

It’s been a flurry of activity over the past couple of weeks. Thanksgiving was wonderful! I finally had my boys and their wives over dinner…..first time in a very long time. Of course, loads of leftovers which made their way to new homes. Homemade turkey soup dealt with most of the remains. Working on a new podcast project, which is finally gaining some legs (at least up to the knees anyway), and hopefully next week’s meeting will bring it to hip level. Garden work and spending time with friends make up the balance.

GWNtertainment #30 by JAIMIE VERNON

An Important Announcement from Jaimie Vernon
GWN goes international, sort of, with this issue #30. As with the original iteration of this news blog back when we printed things on tree pulp and splattered it with indelible ink, Canadian music is only as important as it is because of its relevance in the rest of the world. The Canadian artists that have found prominence on the international stage have allowed developing artists back home to bask in their wake. Tides that rise raise all boats as it were. To date GWN has been focusing almost exclusively on home turf. Artists from other countries have been asking to be represented in the blog since issue #1 back at the beginning of 2021. I’ve hesitated in including them mainly due to space restraints. Canadian artists will always be our mandate, but to caudle them and keep them in a myopic bubble – as if the real world doesn’t exist – is ultimately harmful.

Chef Tom – The Big Push

Simple, stripped down, unplugged, call it what you will. This is bachelor food, college dorm eats, too tired to cook snacks, I’m-the-only-one-eating-but-I-still-want-something-tasty kinda food.

Chef Tom – Food Fusion and The Silk Road Ensemble

Not to be confused with CON-fusion. Some ultra-PC folks wax expert about cultural appropriation. Well, the one place where that construct has no business being, is in the kitchen. Every dish you cook has had multiple influences from multiple cultures. Even if I were relegated to only cooking white boy food from Northern California (eeew), there would be zero recipes that I could cook that hadn’t originated from someplace OTHER than my own neighborhood. Even my own neighborhood evolved from countless cultures other than my own.

Fusion is the result of natural evolution, IMHO. The world is one big magical soup. The parable of Stone Soup makes my point. Without the generous influence from the other cultures around us, life would be unbearably dull. 

GWNtertainment #25 by Jaimie Vernon

Music is in the air. Music is everywhere. Concerts are resuming and a limited number of clubs are readying for a return to entertainment. Large tours are back on the docket – including the Rolling Stones who will be traveling for the first time since the band’s formation in 1962 without its timekeeper Charlie Watts (who is recovering from surgery). It has sparked debate about what constitutes value for money in these economic hard times. Are Mick Jagger and Keith Richards (and late bloomer Ron Wood) enough to constitute a real Rolling Stones experience? Fans are divided.

Chef Tom – TOMatoes

Tomato season. My favorite time of year. All the colors, flavors, textures and…juice. I’ve said this before, but I’ll say it again. When something is in season, eat as much of it as you can. In season means the produce is at peak nutrition. Have tomatoes every day if you can. You’ll maximize the good-for-you.

With tomato season comes all the stone fruit. Their sugars and acid are perfect matches for tomatoes, especially peaches and nectarines. Go for a variety of colors and shapes to make each dish more appealing. Experiment with your own combinations.

Here are just a few of my favorite recipes.