The Yum Yum Factor

Oh Cinco de Mayo, how I love you because you are another excuse to throw a pork roast in the oven and make some tacos. Okay, I don't really need an excuse to do that but sometimes it's nice to be put yourself on the spot when you realize it's been ages since you have roasted up a big, old chunk of pig to wrap in stack of corn tortillas. Sometimes we all need a push. I like to use this David Chang recipe for pork sometimes because the meat comes out delicious, with crispy, crunchy bits but the flavour is neutral and I can use it for a ton of different things afterwards. A bit of ginger scallion sauce with some gochujang something or other and it's kind of Korean or add some smoky BBQ sauce and I have a pulled pork sandwich. Since this was a big 10 lb picnic pork roast, I wanted lots of leftover meat that could be repurposed. I am not even going to link to any one of the 100000 versions of this recipe that are out there because everyone makes it, everyone tweak...

Coffee by the fire in the lobby of the Shangri La It's February which means Winterlicious has begun and it's time to get out there and try something new. If you aren't already acquainted with the Liciouses, it's time to find out what it's all about. Twice a year an array of Toronto restaurants put together a prix fixe menu that showcases the best of what they have to offer. Some places just do dinner but others do both a lunch and a dinner menu. It's a great way to discover new restaurants or to try places that you have been meaning to check but just haven't gotten around to. I always go with a friend who will share so that we can both order different stuff and instead of tasting one app, one main and one dessert, I get to taste six new things. I don't really trust people who won't share their food because I get so excited when something is delicious that I want to share it with the whole world. I want you to experience just how amazing t...