Author Colin

Entries 4 Total Bio

Colin is a physicist trapped in the body of an engineer. His first job was in the kitchen at a country club. Colin grew up next to Buffalo, NY, so please don't tell him about chicken wings. He is a big fan of doing things from scratch. Sometimes this means fermenting beer in his basement, sometimes it means making ice cream in his kitchen and sometimes it means a building a salad from things he grew himself. Which is no mean feat when one lives in heart of the biggest city in Canada. 

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High-value deliciousness

Jun 23, ’11 3:40 AM

I have to say that there is no food with higher deliciousness for effort than risotto. Admittedly, it does take some time. But for the total amount of effort input, there is no food that packs the same kind of tastiness. Do not endeavour to make risotto unless you have a solid 35-45 minutes. But [...]

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“Clearly further research is needed”

Jun 17, ’11 1:52 PM

From the American Geophysical Union’s Landslide Blog

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Double Down Canapés

Oct 31, ’10 10:23 PM

In honour of KFC’s horrific Double Down sandwich setting some kind of sales record in its first two weeks in Canada, I have decided the sandwich is ripe for miniaturization. If you haven’t heard about the Double Down, it’s bacon, cheese and “special” sauce sandwiched between two “buns,” which are actually just boneless breaded fried [...]

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Hazelnut Gelato

Jun 13, ’10 4:30 PM

If I were an artist, my medium would be ice cream. And every artist needs a muse. To that end, Tiffany’s recent post put me in mind of something I’ve been wanting to try with my ice cream maker for quite a while now: gelato. Hazelnut, to me, is not an ice cream flavour, but [...]

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