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squirrel_cuts.JPG

November 8, 2015 6016 × 4000 Squirrel
The squirrel carcass divided into quarters and saddle.
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The personal website of Edmonton chef Allan Suddaby

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Parsnip and pear agnolotti. . . . #agnolotti #ravi Parsnip and pear agnolotti. . . . #agnolotti #ravioli #raviolidalplin #pasta #freshpasta #piemonte #yegfood #cucinaitaliana
Another mysterious but reliable microbe in my base Another mysterious but reliable microbe in my basement. This starts as standard vinegar production (3 parts dry hard cider, 1 part active raw vinegar). If kept at a warm room temperature I get the standard smooth slippery raft formation and full acetic acid fermentation. But if I keep it at cellar temperatures (10-15C) I get this cobbled, crenulated raft. Acetic acid production is either super slow or actually stalls out, so two months later I have something like hard, dry kombucha. . . . #apples #cider #hardcider #vinegar #kombucha #fermentation #microbes #yegfood
I would probably never buy this rectangular gold-r I would probably never buy this rectangular gold-rimmed plate for my restaurant, but if I work somewhere that has crazy stuff like this I feel compelled to use it. Steak Tartare - alberta beef, hot mustard, pickled rutabaga, grizzly gouda, gaufrette potatoes. . . . #beef #albertabeef #tartare #steaktartare #raw #pommesgaufrettes #culinaryschool #yegfood @naitculinary @ernestsnait
So glad the Food Court podcast is finally off the So glad the Food Court podcast is finally off the ground. @chaelmac and I actually started recording some of our conversations about food and cooking two years ago, but circumstances conspired against us and we were only recently able to resume recording and release our first episode. First episode is available in the link in my bio, or you can search it on Apple Podcasts. Topics in this first conversation include ram-don, subsistence meatballs, and that time I caught on fire at Jack's Grill. New episodes will come out every second Wednesday. Have a listen!
Borscht with wild mushroom vushka. . . . #borscht Borscht with wild mushroom vushka. . . . #borscht #beets #soup #vushka #perogies #alberta #yegfood #culinaryschool @naitculinary
Pucks lead to shinny, shiny leads to aspirating on Pucks lead to shinny, shiny leads to aspirating on your neighbours, etc. . . . #nopucksgiven #shinny #hockey #skating #outdoorrink #winter #yeg #yegwinter
Kale Salad - roast cauliflower, sweet potato, farr Kale Salad - roast cauliflower, sweet potato, farro crunch, chèvre, cranberry, ginger molasses vinaigrette. . . . #kale #redbor #lacinato #cauliflower #farro #salad #yegfood #culinaryschool
Cicheti - poached shrimp, grapefruit, fennel, gril Cicheti - poached shrimp, grapefruit, fennel, grilled crostino. Made to pair with @masiwines Masianco for curbside event @ernestsnait. . . . #cicheti #veneto #cristini #shrimp #grapefruit #fennel #canapes #horsdoeuvres #italianfood #italianwin #yegfood #culinaryschool @naitculinary
Crespelle with ricotta, lemon, pistachio, mint, an Crespelle with ricotta, lemon, pistachio, mint, and red pepper sugo. This was made to pair with @masiwines Masianco for a curbside event out of @ernestsnait last night. . . . @naitculinary #crespelle #ricotta #pistachio #italianfood (sort of...) #italianwine #yegfood #culinaryschool
Chicken Plate - wild mushroom filling, root vegeta Chicken Plate - wild mushroom filling, root vegetable rösti, braised red cabbage, squash and apple sauce, cider cream. . . . #chicken #rosti #rösti #cabbage #squash #apple #cider #culinaryschool @naitculinary @ernestsnait
Seared Yellowfin Tuna - poppyseed, buttermilk, gre Seared Yellowfin Tuna - poppyseed, buttermilk, green apple, dill, lemon, chive. . . . #yellowfin #tuna #yellowfintuna #ahi #ahituna #tataki @naitculinary @ernestsnait
Crispy Pork Belly - cornbread, jicama cilantro sla Crispy Pork Belly - cornbread, jicama cilantro slaw, honey, fermented chili, chicharrón. . . . #pork #porkbelly #cornbread #jicama #chicharron #yegfood #culinaryschool @naitculinary @ernestsnait
"Nalisniki" - wild rice crêpes, duck confit, beet "Nalisniki" - wild rice crêpes, duck confit, beet and orange sauce. This is part of the menu @naitculinary students are cooking in Evening Dining this term. Currently available as take-out from @ernestsnait. . . . #nalisniki #crepes #wildrice #duck #confit #beets #yegfood #alberta #culinaryschool
Pâté grandmère. Made with pork shoulder and be Pâté grandmère. Made with pork shoulder and beef liver from @naturesgreenacres. Red sauerkraut, bread and butter pickles, raw onion, @bonneviebc sourdough. . . . #paté #pork #beef #liver #charcuterie #pickles #lunch #yegfood
It's become a tradition to make steak tartare when It's become a tradition to make steak tartare when we cut a new side of @naturesgreenacres nouveau beef. This version has fermented chili, lemon, and grilled sourdough from @bonneviebc . . . #beef #albertabeef #nouveaubeef #tartare #carnecruda #lunch #yegfood
Cider/fermentation peeps! Any experience with thi Cider/fermentation peeps! Any experience with this type of yeast growth on hard cider? It forms pretty reliably in my cellar if an airlock dries up or a screw cap gallon jug isn't filled completely. When I first saw it many years ago it reminded me of flor yeast. I know it probably can't actually be flor, but it sure looks like it. Almost like fine-textured curdled milk. I have aged some ciders in contact with this yeast, and maybe it's the power of suggestion, but I swear the cider develops some very sherry-like or vin jaune-like characteristics. A dramatic reduction in acidity, production of aldehydes and oxidative notes. It ages remarkably well. The bottle above was pressed in 2010. Is this a thing? Cidre jaune? . . . #cider #hardcider #fermentation #yeast #apples #yegfood #yegfruit
Portrait of @parkalapedia c. 2010. 0.5 mm mechani Portrait of @parkalapedia c. 2010. 0.5 mm mechanical pencil on Hilroy coiled notepad. DM me with your bids. . . . #art #realart #artist #portrait #culinaryschool #yegfood
Bangers and mash with onion gravy and peas. Recip Bangers and mash with onion gravy and peas. Recipe and some notes on the use of fillers in British sausage-making on the blog. . . . #banger #bangers #bangersandmash #sausage #charcuterie #yegfood
Every single morning. Every single morning.
Sausage rolls with a bangin' banger filling. Pork Sausage rolls with a bangin' banger filling. Pork, toasted rusk, pepper, mace, nutmeg. . . . #sausage #sausagerolls #bangers #pork #pastry #lunch #yegfood
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