Hello, hello!

I am Emilie, and I am another new face to Seared! I will be honest and admit that I struggled a bit to write my first article, not wanting to delve right away into the finer points of making excellent fufu or talk about my penchant for eating all sorts of fuzzy creatures. Let's just say that it was all very daunting. Until I remembered reading a BBC article a few days ago about how cooking possibly is the most human trait in existence.

If this is true, I will feel safe in the knowledge that every time I pick up my skillet or chop a pepper, am being undeniably true to my nature. (It's a much better nature than all those other traits people say make us human, no?)

Therefore, in light of this article, I hope we can all work together to further the species by discussing food travel, sharing interesting recipes, debating why seal meat should be widely available for consumption and helping me discover where I can find the happiest pigs in my province.

Happy cooking!
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Ah, pizza and beer. Just the thought of it makes you want to sit on the couch all day and watch hockey, doesn't it? Well I think there is something wonderful about them, in a completely non-couch potato, sports oriented way.

Tonight for dinner I made homemade pizza; chock full of veggies, basil, and fresh mozzarella. It's a healthy alternative to take out, and much cheaper. It's also something I could eat daily.

To complement the pizza, I got some Grasshopper beer. Don't get confused, it is nothing like a Grasshopper cocktail - it's a light local beer from the Big Rock brewery (of which I am a huge fan). Now, I am very familiar with wine tastings, I've done some tasting in France, British Columbia, and locally. But word on the street says that beer tastings are the new thing. Has anyone done any beer tastings? If so, is it the same deal: look, slurp, swish, spit; or, is it completely different? And, last but not least, what is your favourite beer?
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I Was playing The Beatles: Rock Band while going through my favorite video game website and I thought "What would be on the menu at a Beatles themed diner?" So here are the results. If you can come up with more just leave them in the comments.

She's Got A Chicken Pot Pie

I Want To Hold Your Ham

Croissant The Universe or Across The Uniburger

I Am The Waldorf Salad

Twistin' Sprouts

Can't Buy Me Lunch

Baby Back In The USS Ribs

The Bungalow Grill

Lucy In The Sky With Donuts

While My Arctic Char Gently Weeps

Revolunchon Number 9

I Am The Egg Sandwich

Cheese Cheese Me

Pie Baby Pie

Lovely Pita

Curry That Way

The Magical Pastry Tour

Let It Beans

Eggies Plain (i.e. regular eggs)

Fish Getting Battered (getting battered all the time, all the time)

Velveeta My Shells and Cheese

You Say Good Pie And I Say Jello

Sergeant Pepper Steak

and

The Lonely Hearts Club Sandwich

Hi everyone, I'm Katherine and I'm new here. I was born in the south, the granddaughter of not one but two blue ribbon-winning cooks and I was raised on army posts all over the world, including France. So, I know a little bit about food.

Southern cooking rests upon the twin pillars of bacon and mayonnaise. Eaters may disagree about how they like their bacon (chewy, fatty, peppery, applewood smoked or crispy) but it's hard to find anyone who'll admit to not liking any kind of pork product. (Vegetarianism has not made significant inroads in the south.)

We're born craving bacon; we even have an area of our tongue dedicated to salty tastes. Mayonnaise, however, is another matter. For some, like myself, a little bit more than a little is by much to much. (Yes, that's a Shakespeare quote--I'm still paying for my college education, I might as well get some use out of it.) I like it fine in tuna salad, potato salad (although I make mine with dijonnaise) and even as an ingredient in chocolate cake. I will never, however, enjoy a BLT with mayonnaise oozing out of the bread.

A BLT used to be the most efficient combination of bacony goodness and mayonnaise creaminess. But now, there is baconnaise! Yes, baconnaise. the "ultimate bacon-flavored spread." The guys behind the product are just regular bacon-loving guys and the story of their partnership will make you want to go out and cook up a specialty food item of your own.
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