It’s 1988 and Brandon is embarking on his Senior year at St. Joseph’s Preparatory School for Boys. He’s smart, charming and the captain of the football team – a typical St. Joe’s leader. But when a video tape featuring graphic sex acts is found in one of the school’s VCRs his future is threatened. […]
Month: November 2015
The Great Meeting Room by Raymond Helkio is available in stores now! Glad Day Bookshop 598A Yonge Street, Toronto Bureau of General Service Queer Division The Lesbian Gay, Bisexual & Transgender Centre 208 West 13th Street, New York City OR CLICK HERE TO ORDER ONLINE
TODAY’S TIDBITS Sear against the grain of the meat, you get a better sear. When presenting meat with sauce, put sauce on the seared parts, but leave the cut parts un-sauced so you can see the doneness. No mise cups (small plastic cups) of sugar in the kitchen, they get mixed up with salt too […]
Rosencrantz and Guildenstern Are Dead
Opening Night REVIEW: Adapted from the Directors Notes from Thomas R. Gorden If someone were to ask me “What is Rosencrantz and Guildenstern all about?” I would say “It’s not really about Hamlet or Rosencrantz and Guildenstern”. It could be called “Alfred, Polonius, Player King, Soldier and Horatio Are Alive” which are the characters played by […]
TODAY’S TIDBITS Always bring a pen to exam day (nudge nudge Erik) Roses are now bred with no/reduced thorns, but these roses have very little scent. You have to use roses from the Middle East / Turkey to smell the real scent of a rose, and to properly infuse a rose taste into food. Seedless watermelons […]
#KanderAndEbb
What do Liza Minnelli, Joan Rivers, Bette Midler, Rosie O’Donnell, Kathy Griffin, and Ryan G Hinds have in common? They all love high camp, sequins, show tunes and they’ve each been guests to the historic Don’t Tell Mama, a cabaret piano bar in New York’s theatre district. And now Ryan (Hedwig & the Angry Inch; MacArthur Park Suite, A Disco Ballet, Starry Notions) […]
TODAY’S TIDBITS LAMB is the meat from a one year old sheep or younger. MUTTON is the meat from a sheep over one year. Lamb neck is an inexpensive under-rated cut of meat, and can be made into a succulent stew. Cooking meat leaving the bone in gives you more flavour. Have a mise cup […]
TODAY’S TIDBITS One pork tenderloin yields 4 servings Lard is simply rendered pig fat Don’t use the expression “sweating like a pig”…pigs don’t sweat. Add a few drops of vinegar to your sugar/water syrop to prevent it from crystallizing. Cutlery is always stored and cleaned face down – no touching the parts that go into […]
TODAY’S TIDBITS Pepper your steak after grilling, charred pepper become bitter tasting. When sharpening your knife on a stone, angle the blade so the back is a penny’s thickness off the stone. The ‘best’ stew if made from the shin, or the tail. These are very well worked muscles, so they have lots of collagen, […]
TODAY’S TIDBITS The more a muscle is used, the darker it is (more myoglobin). Hence game meat (duck, geese, pheasant), which actually moves quite a bit has more darker meat than the less motile chicken/turkey. When serving quail, 1 for an appetizer, 3 for main course. Quadrillage (horizontal cross-scoring of the duck breast skin), creates […]