Ginger Turmeric Chicken Mushroom Egg Soup Congee.

Ginger Turmeric Chicken Mushroom Egg Sou...

Stick with me on this ramble. I find when ever I am feeling blasé, a good hot bowl of soup seams to do the trick. I was taught by a famous chef Kingsley Chung that Congee soup made with different ingredients has been the Chinese way of self regulating good digestion and health for ions. I just add ingredients from my pantry or fridge. Look over the list at the bottom and just combine the ingredients to make a personal elixir that tastes yummy and heals what’s ailing you. Congee is simple and easy to make. A small amount of grains with 5-6 times more water and a...
Otto’s Russian-Style Hearty Cabbage Soup

Otto’s Russian-Style Hearty Cabbag...

                Russian-Style Hearty Cabbage Soup When I was living in Invermere BC I did lots of sightseeing into the mountainous back country adjacent the Purcell, Selkirk and the Rockies mountain ranges. I remember being shown the many off the beat and track valley rivers and trails that were once transportation routes for the many mines that were situated all through this area. Some of the mines had natural hot springs and gardens that flourished to bath and feed the hungry miners. This one particular backwoods mine still had a...
Coal Fired Shovel Breakfasts

Coal Fired Shovel Breakfasts

Coal Fired Shovel Breakfasts My chef dad Con was only five foot three inches but he was solid built like a bull dog. He boxed as a teenager but later realized that all his yelling and acting real angry got the message across better and without battle scars. My dad was incapable of driving and thing on wheels. If you were the person who stopped to help my dad who was always carrying grocery items, he would promise them some of his prepared food at the end of the day which also meant he would bag a ride to the station or better yet home. I remember there were a lot of...
Louisiana Jambalaya Creole’

Louisiana Jambalaya Creole’

  LOUISIANA JAMBALAYA CREOLE’ One of my favourite jobs back in the early eighties was chef for a turn of the century musical called One Mo Time. I took on this position because it gave me a chance to be in New York and it was something I wanted to add to my repertoire. While there I was to be mentored by Sara Waxman and introduced to Chef Paul Prudhome well known for his avant-garde approach to Creole Cuisine and the art of blackened grilling Louisiana style. The producers of this musical wanted to have an authentic Creole style menu that would compliment this...
Movie Catering Trailer Kitchen

Movie Catering Trailer Kitchen

This is what the inside of one of my 45 foot mobile kitchen’s looked like. This one had a huge fridge, several ovens and held a thousand  gallons of water made with its own water purification plant, solar panels and butane cooking fuel. This work horse of a unit could be be set up in an isolated area running fully operational for 60 hours before needing off site fuel services or satellite refueling. This is what my boss expected my three kitchen’s to look like every day at start up because you never knew who would drop in to ask for some grub! FYI, if you...
Back in the 70’s, Guinness record size cheese and the House of Vera Ernst McNichol

Back in the 70’s, Guinness record ...

  Wayne Conrad Serbu Back in the 70’s I was making my way around Ontario searching out small independent cheese makers that would make artisan branded cheese for a large conglomerate food manufacturer. Millbank Cheese was one of the first I stopped at because of my familiarity being sold at the Galt market. I stopped in and saw that this Giant Cheese being made to be in the Guinness records. After doing my business with the owners I asked what are all the people doing over at that house? Don Tanner’s reply that it was the house of Vera McNichol. Millbank...