Tag Archives : salty chef

THE SALTY CHEF with Chef Stephen Hunter


It’s actually grilling First things first. When you cook outside on the ‘BBQ’ or ‘barbeque’ you are not technically barbequing, you are grilling. There are arguments to be made that grilling is just a fast version of barbequing but we will just leave those aside for the moment. Barbeque is all that smoke-and-low-heat stuff which is its own beast and…

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THE SALTY Chef with Chef Stephen Hunter


Olive a little more, please… Olive oil is a simple product. At its best: perfectly ripe olives, minimally processed, bottled, and on your table as fresh as possible. Olive oil is at its core, just fruit juice, but unlike most fruit juices this one is full of good fats and surprising flavours. For almost 10,000 years this product has been…

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THE SALTY CHEF-BISQUE


A Fancy Name for Simple Soup Say you have some shells and bones left over after processing your catch and selling the meat to the local swells, what is a poor fisherman to do? Why, create an inexpensive soup that will eventually be one of the pricier broths to end up on any menu all over the world. There are…

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THE SALTY CHEF-THE GOOD BURGER


From simple to complex, the hamburger is a blank canvas Hamburgers, burgers, Hamburg steak, Salisbury steak. Only something so loved and so ubiquitous could have so many names, not to mention the myriad variations: elk burger, veggie burger, roo burger. The history of this modest lunch is a bit murky. Chopped steak and chopped steak sandwiches have been popular for…

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THE SALTY CHEF-with Guest Chef Sarah Forrester Wendt


Seaweed: Guest Chef Sarah Forrester Wendt of My Plum, My Duck shows us the versatility of our ocean’s briny delicacies Despite living in a place surrounded by ocean, seaweed isn’t something that shows up on our dinner plates as often as it did in the past. Sure there is the goma wakame we see at sushi restaurants (and even the…

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THE SALTY CHEF – with Chef Stephen Hunter


Soup “Only the pure of heart can make good soup” – Beethoven The history of soup goes back a long way. Some 20,000 years ago archaeologists say the Chinese were making a form of soup, based on pottery sherds found in Jiangxi Province, China. Soup is also responsible for our use of the word ‘restaurant’. The word was first used…

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THE SALTY CHEF with Chef Stephen Hunter


Braising There’s no better remedy to winter’s chills than a big, hot kitchen stove. While these wood-fired behemoths once doubled as a home’s main heat source, our modern appliances are often overlooked as a source of warmth during this darkest and coldest month of the year. When I am thinking of warm, comforting, cold weather cooking I am drawn to…

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The Salty Chef – Brining


Brining is one of those cooking techniques that some shy away from because it sounds complicated, and difficult. But it can be one of the simplest ways to prepare food for consumption. You can brine fruit, vegetables, fish, meat, even cheese. At its most involved there are related techniques like curing and fermenting, which can be challenging. But brining meat…

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