The Globe and Mail in 60 Seconds: Tasty crickets to a nice piece of lamb |
| Published: June 25, 2008, 7:06 pm |
| Tags: 2 4, bbq, dungeness crab, dungenesscrab, ground crickets, groundcrickets, katahdin lamb, katahdinlamb, the globe and mail, theglobeandmail |
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Filed under: in sixty seconds Are you hungry for some Spicy Parantha with Ground Crickets? Mmmmm. Or not. If you've got a hankering for hambagoos and ping dogs, with a big side of kitsch, try Ping's Cafe. This makes me want to live in Vancouver: A trek to catch Dungeness crab and make Chili Lime Crab, Dungeness Crab, Purple Mint, and Radish Salad, and Seafood Paella. More on the crab, and how you can do it yourself! Q&A with Chef Vikram Vij. What 2-4 should you drink on July 1? One bad review for Le Papillon on Front. BBQ Recipes: Argentinian Parrillada, Chimichurri Sauce, Korean Mixed Grill, and Spiedino di Mare. A big type of lamb: Katahdin Lamb -- free of that lanolin-based smell. Permalink Email this Comments [ Full article ] |
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