A bounty of sustainable seafood From scallops to shrimp, crab legs to oysters, you’ll always find your favourite, including the best seasonally available options. And, with 6 fresh deliveries every week, you’ll enjoy the freshest seafood Co-op has to offer. Excite your taste buds with delicious, buttery PEI mussels. Easy to prepare, they’re a hit at dinner parties – just be sure to buy enough, about a pound per person. Grilled, seared, baked or even served raw, our Sushi Grade Ahi Tuna is low in fat and an excellent source of protein. Easy to cook and sustainably caught, this mild, salmon-like fish makes a great alternative to your typical salmon fillet. Also known as walleye, this flakey, fresh water fish is caught in the great lakes of Manitoba, and has a mild flavour that even non-fish-lovers will love. A Canadian favourite, Organic Chinook Salmon is full of Omega-3 fatty acids and bright rich flavours. This incredibly popular fish is great baked, smoked or barbequed.

How to Make Party-Style Temari Sushi If you've never heard of or eaten temari sushi, then you're in for a treat. These pretty sushi balls are good for parties and festive gatherings, and even though they are so colorful and striking, they are not hard to make. mori sushi menu alexandria egyptJust like every other type of sushi, they are customizable, and they have the cute factor necessary for kids or appetizers.jiro dreams of sushi online english subtitlesTemari sushi is named after the temari balls that they resemble. where to buy sushi grade salmon in winnipegThese traditional balls are Japanese toys made out of leftover scraps of kimono fabric. jiro dreams of sushi vod

Image by NanaAkua/Flickr Because of their round shape, it's a lot easier to make temari sushi than other types of sushi. Just remember to pair flavors that go well together and to keep color in mind. How to Make Temari SushiPrepare sushi rice. This is a must if you're making temari sushi with seafood or raw fish, but you can adjust this if you're making vegetable sushi, dessert sushi, or another variety. where to buy sushi grade fish kitchenerLay a large square of plastic wrap down on a clean cutting board. samurai sushi menu winnipegPlace a piece of thinly sliced fish, thinly sliced vegetable, or other ingredient(s) in the center of the plastic wrap. (For guidelines on how to buy good sushi-grade fish, go here.) If you're layering, then stack the next ingredient(s) onto what will be the outer layer.

Place rice on top of the toppings, about the size of a ping pong ball. Gather the plastic wrap around the rice and then twist the plastic wrap so that the rice and ingredients become a ball shape. Gently unwrap and garnish as needed. Repeat until finished with rice. My kids sometimes ask for these with smoked salmon and chive cream cheese. In that case, I use more rice since the fish is salty, the cream cheese is rich, and more rice gives a better balance. When I'm making these with thinly sliced sashimi rice or avocado, I sometimes use a little less rice than normal. Some Tips for Making Gorgeous Temari Sushi1. Think About Color SchemeIf you're making a few different varieties, then think of the colors that will be represented in the whole group. Image via Nation Multimedia 2. Have Fun and Be CreativeThe top of ball-shaped temari sushi is like a blank canvas, so feel free to be as creative and artistic as you can. The temari below was inspired by works by abstract minimalist artists.

Image via The Earth Expatriate If you're really good with food decorating, then try your hand at making super cute temari sushi like these Sanrio-inspired designs below by Little Miss Bento. Image via Little Miss Bento 3. Think Outside the Box with Your Rice & ToppingsAdjust your seasoned rice to your toppings. If you're making temari sushi with cooked meat or fish, then you don't have to make vinegar rice, or you can vary the seasoning with furikake or sesame salt. If you're making dessert temari sushi, then you can make sweet or colored rice like these matcha versions below. Temari sushi made with matcha/green tea rice. Image via Thirsty for Tea Temari makes for great appetizers, snacks, and meals, but it's also good for dessert. Use thinly sliced strawberry, kiwi, other fruit, or tamagoyaki (sweetened egg omelet) as toppings. Check out the versions from Thyme Bombe below. Image via Thyme Bombe More Sushi How-TosNow that you've learned how to make temari, master the art of making your own sushi rolls or make heart-shaped sushi for someone you love.

If you're in a hurry, you can learn how to make deconstructed sushi with all the flavor and less of the labor.On Sunday night, my 16-year old sister looked at me and said pleadingly, “I’m craving aged provolone.” I had to laugh because Paddy’s Cheese Shop wasn’t open on a Sunday night. And also because it was my fault that she has cravings for this cheese; I’m the one who introduced her to it. She started eating provolone from the grocery store, which is okay but not as good as the cheeses you can get from Paddy’s or the Italian market. One day I was running errands with her in tow, and stopped at Paddy’s for some pecorino. Paddy’s is the type of place that will let you sample, so I asked for some of the aged provolone and she immediately fell in love with it. My memory is a little fuzzy, but I think she walked out of that store with a hunk of havarti and a hunk of provolone clutched in her hands. She had to restrain herself in the car from nibbling at her stash.

If she lived closer to Paddy’s she’d probably end up there once a week. I’m due to pick up more cheese soon; maybe I’ll be a nice big sister and pick up some provolone for her this weekend. Ever wanted to try lollipops made out of real (sustainably-farmed) bacon or mysterious alcohols? This site called Lollyphile sells Maple Bacon and Absinthe flavoured lollipops. Let me know how they taste if you dare to try them! you are horrified to find out that your pregnant friend has been craving rice, but doesn’t own a rice cooker and has been making instant rice in the microwave. And then you run out and buy her a rice cooker as an “early Christmas present.” My photography post from a couple of days ago made me remember that I haven’t talked at all about the photo banner at the top of my web page. Other than the occasional birthday cake photo, this picture of sushi was my first attempt at food styling and was taken about six or seven years ago on my very first digital point and shoot camera.

But it has sentimental value to me. Along with being my first food photo, it was also my first attempt at making california rolls. By the time I had finished with the rolling (and eating), it was starting to get dark outside. I stuck white rice on a white plate, and put the plate on a piece ofwhite cardboard (and probably completely screwed up the white balance as a result). I took a bunch of shots with my flash, but they all looked ghastly white or oddly yellow. I tried playing around with the flash and various scene settings. I think I even tried doing some primitive lighting technique with a handy lamp. None of those worked very well, and the best shot out of all of them happened when the flash was turned off. It’s too dark and the colours are a bit off. Still, I think I didn’t do too badly considering that I had never done this kind of photography before and at that point had never heard of apeture or white balance. I’m starting to wonder if any processed food is safe.

After the spinach E.coli problems and massive listeria recalls, I now see the China milk and melamine scandal affecting products that I’ve eaten in the past or have at home. Today the Canadian Food Inspection Agency recalled three kinds of Mr. Brown instant coffee that was imported from Taiwan and may contain some of that tainted milk powder. Now I don’t drink coffee, so ordinarily that wouldn’t affect me. But I do drink milk tea, and bought some Mr. Brown instant milk tea while I was in Hong Kong as I had a hard time finding it here. That a Mr. Brown product was being recalled set off all sorts of alarms in my head, and I immediately hopped onto Google. To my dismay, I find that Taiwan recalled all the Mr. Brown coffees AND milk teas, and that Hong Kong is doing testing on the products. Oh and apparently, White Rabbit candy is tainted too. I don’t have any of that at home, but I brought some to work this past summer. I feel so great knowing that I poisoned my coworkers as well as myself.

Edited to add: The New York Times is reporting that the milk issue was discovered back in December 07, and was hushed because of the Olympics. That means if they had actually owned up to the problems before hand I wouldn’t have bought tainted milk tea (and consumed some during my trip)! I find people here have a love/hate relationship with chain restaurants. Some of them can be horribly bad (Montana’s Cookhouse and Kelsey’s for example), but there are a few gems here and there that actually serve decent food and have generally good service. One of these, in my opinion, is Moxie’s Classic Grill. Moxie’s has been around for a while; in the last 6 years or so, they started trying to upgrade their image to target a younger crowd. New locations had a brand new look, complete with a fancy bar, dark seats and walls, greeters/hostesses with skimpy black dresses, etc. (At least their wait staff dress sensibly.) I go to Moxie’s despite this, as the menu was revamped too so that instead of just steaks and burgers you could get food that was a little more upscale.

In addition to their normal menu, they also feature a short menu of seasonal dishes. I tend to stick to the tried and true, namely the sirloin steak salad with goat cheese (“seared medium-rare steak, mixed greens, roma tomatoes and Québec goat cheese, tossed in a spicy tomato vinaigrette with a hint of tomato clam juice and served with banana bread”*). But every once in a while something on their seasonal menu catches my fancy, like the ahi tuna crisps (“sushi-grade ahi tuna seared rare in a sesame-dijon crust, presented on a ginger shiitake salad with crispy wontons and lemon aioli”*). This dish was so popular that it eventually popped onto their regular menu. That is not to say that everything on the seasonal menu is excellent; I’ve found it actually hit or miss, but the hits are worth the risk. On a visit to one of the newer locations, I happened to have my camera with me and snapped a few pictures of the meal. My mother was with me that day, and we both happened to order items on their summer seasonal menu.

The macadamia crusted mahi mahi was a “mahi mahi filet roasted to perfection with a crust of crushed macadamia nuts and asiago cheese, perched on garlic mashed potatoes and sautéed fresh spinach.”* The fish was not as moist as we would have liked, but the entrée as a whole made a good meal. Steamy Kitchen linked to this food photography tutorial today. It’s fairly detailed and I agree with everything said in that blog posting except for one thing – I see nothing wrong with buying a lens kit with a SLR camera. I first bought my SLR because I found I was taking a lot of (non-food) photos and was interested in moving up a level in my technique and equipment. It’s a big investment and a big jump to go from a little point and shoot to a camera worth over $1000 and lenses worth hundreds of dollars. Sure, I could have bought just the basic body and paid less, but when I started factoring in the costs of basic lenses it made more sense for me to go with a package deal that included two lenses and the body.

The two lenses that came in my package have taught me a lot about good (and bad) photography. If I was to buy another camera today, I would likely buy a much higher level SLR with a larger variety of lenses. But that’s only because I have this past experience with a SLR and have enough knowledge now. Would I have been able to move to the higher level SLRs after having only used a point and shoot? It took me a good year before I was relatively comfortable with taking my current camera outside where it could get wet, dirty, or scratched. I’m still learning things about my photography and my camera, so I’m going to stick with mine for at least a year or two more. I only just recently bought an extended flash for my camera, and I won’t even look at what new cameras are coming out because I don’t want to be tempted to upgrade. There’s no point in shelling out all that money if you’re too scared or inexperienced to use the camera. Buy what you’re comfortable with, excel at using it, and then move on.