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Forget new shakers -- try an antique cocktail pitcher

On Saturday morning, I headed to my favorite farmers' market to pick up some groceries. Before I got inside, I was distracted by a small antique store nestled alongside the bustle of farmers and foodies. It was overflowing with textiles, books, and kitchen things, which included two gorgeous, tall pitchers -- one made out of silver, and one steel.

I'd never seen anything like it, and my friend and I began to discuss its possible uses when the owner informed us that it was an old cocktail shaker. That's right -- throw in your martini ingredients, shake, and pour out a number of glasses with the easy spout.

Seeing something like this, I don't know why the cocktail world is flooded only with the small shakers. Sure, they're good for making different cocktails, but it takes a lot of time to make a lot with a small shaker, it wastes a lot of those all-too-rare party ice cubes, and it sucks up a lot of time. But a pitcher like this -- it's handy, classy, and idea for small groups of people.

If this is up your alley, just search "shaker pitcher" and see all of the options!

Sweet!, Cookbook of the Day

Filed under: Cookbook of the Day

While I think you could make argument that baking is an activity good for every time of the year, I find that this season we're heading into now - the chilly, cozy, pre-holiday days - makes for the best baking. There's something about the shorter days and thinner sunlight that cries out for pies (sweet potato or pumpkin), quick breads (carrot or apple) and lots of soul-warming, fragrant spices.

For those of you wanting to dig into fall-time baking, but also want to experiment with other sweeteners than just your standard granulated sugar, you must check out the new cookbook by Mani Niall, called Sweet! Niall understands the important of a good treat at any time of day, but also recognizes that lots of folks want to reduce the amount of sugar they consume while upping their whole grains. This book walks that line with ease and a great deal of delicious g

Hitler brings controversy to Belgian cooking show

Filed under: Television/Film, Celebrities

The man has been gone for a long time, but he's still stirring up controversy.

The AFP reports that a Belgian cooking show, one that details the favorite foods of famous people, is pulling an episode of their program that covers Adolph Hitler's favorite meal, after news of the episode incited backlash and controversy. Flemish chef Jeroen Meus went to Hitler's "Eagle's Nest" hideaway in Southern Germany to cook the "meal of an atrocious man" -- a trout dish served with a butter sauce.

The use of "atrocious" doesn't seem to have been enough for the community, and the show has been condemned for "presenting Hitler as a simple man of the people," and also presenting him "without any historical context." Meanwhile, the network says that it "meant to put him 'in the right context,' adding that the chef also addressed Hitler's anti-Semitic policies."

Speaking as someone who almost di

Meat art: The perfect advertisement for vegetarianism!

Last night, caught in a fit of nostalgia, I re-watched David Cronenberg's Videodrome. Basically the tale of a man's psychotic attachment to his television, the movie features some of the most disturbingly meaty special effects I've ever seen, including a VCR built into a character's abdomen, a gun made out of raw meat, and other grotesqueries that halve the distance between flesh and manufactured items. After the movie was over, I turned off the computer and went to bed, comfortable in the knowledge that the line between meat and machine is pretty clearly drawn and David Cronenberg is more or less insane.

Today, unfortunately, I happened to discover Meat After Meat Joy, a show that is currently on display at Daneyal Mahmood Gallery in New York City. Featuring art that is inspired by and often constructed from meat, the show is designed to "investigate the paradoxical relationship meat has to the body." In the service of this goal, it has exhibits including meat-based sneakers, a cup and saucer constructed from bacon, and a Betty Hirst piece titled "American Flag" that is made from ro

The Globe and Mail in 60 seconds: New wines, apples, farm houses, and dried peppers

Filed under: in sixty seconds

Wine snobbery isn't just for the elite any more -- the changing look and democratization of the snob form.
David Lee talks apples and shares a recipe for Apple Pie with Prince Edward Island Clothbound Cheddar.
Farm House Camembert -- a BC cheese using a mixture of milk and imported cultures from France.
Finally, the benefits of home-drying peppers to add spice all year round, and a recipe for Fried Espelette-Saint-Rémi Peppers.