Best T.O. restaurants for kids, how to eat when pregnant, Canadian beer woes
• The book Why Mexicans Don’t Drink Molson, by Andrea Mandel-Campbell, exposes some little-known facts about the way Canuck companies operate within global markets. Among the revelations: Canada’s top beer is Budweiser, not Molson Canadian or Labatt Blue. Sure, Bud may have a better ad campaign, but can we address the fact that all the top beers are watery and flavourless? [Metro]
• The Globe and Mail’s list of Toronto’s kid-friendly restaurants should please foodie parents. There is even a category called “kicking and screaming” that indicates where adults can let their little terrors run amok. The guide will also be a boon to brunch lovers who can’t find a weekend babysitter. But this list isn’t just for parents. The childless denizens of the city now know which restaurants to avoid. [Globe and Mail]
• Padma Lakshmi, pregnant host of Top Chef, has outlined her pregnancy nutrition plan. While most options are boring (spinach-apple salad—yawn), the hostess has been indulging in movie theatre nachos. She only eats about 300 more calories a day now that she is pregnant, and says that being with child is “not a reason to pig out.” [Grub Street]
• The Star has taken it upon itself to review the ActiFry, a new T-Fal gizmo that promises guilt-free french fries by drastically reducing the amount of oil needed to cook them. Fries cooked in the machine are said to contain only three per cent fat, compared with 14 per cent cooked in a traditional deep fryer and nine per cent using the oven. Using just a tablespoon of oil can yield over a kilo of fries—but pennies saved on oil will disappear into the $349.99 price tag. What was that about a link between obesity and penury? [Toronto Star]
• We thought the Egg McMuffin was the world’s best hangover cure, but leave it to New York to prove us wrong. The magazine presents nine upmarket versions that elevate the sandwich to a work of culinary art. One highlight is the innovative take from Momofuku Milk Bar: a soft-poached egg served with pork belly, cucumber and hoisin sauce. At $9, the sandwich’s price tag will surely shock any hangover into oblivion. [New York]
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• The book Why Mexicans Don’t Drink Molson, by Andrea Mandel-Campbell, exposes some little-known facts about the way Canuck companies operate within global markets. Among the revelations: Canada's top beer is Budweiser, not Molson Canadian or Labatt Blue. Sure, Bud may have a better ad campaign, but can we address the fact that all the top beers are watery and flavourless? [Metro]
• The Globe and Mail’s list of Toronto’s kid-friendly restaurants should please foodie parents. There is even a category called “kicking and screaming” that indicates where adults can let their little terrors run amok. The guide will also be a boon to brunch lovers who can’t find a weekend babysitter. But this list isn’t just for parents. The childless denizens of the city now know which restaurants to avoid. [Globe and Mail]
• Padma Lakshmi, pregnant host of Top Chef, has outlined her pregnancy nutrition plan. While most options are boring (spinach-apple salad—yawn), the hostess has been indulging in movie theatre nachos. She only eats about 300 more calories a day now that she is pregnant, and says that being with child is “not a reason to pig out.” [Grub Street]
• The Star has taken it upon itself to review the ActiFry, a new T-Fal gizmo that promises guilt-free french fries by drastically reducing the amount of oil needed to cook them. Fries cooked in the machine are said to contain only three per cent fat, compared with 14 per cent cooked in a traditional deep fryer and nine per cent using the oven. Using just a tablespoon of oil can yield over a kilo of fries—but pennies saved on oil will disappear into the $349.99 price tag. What was that about a link between obesity and penury? [Toronto Star]
• We thought the Egg McMuffin was the world’s best hangover cure, but leave it to New York to prove us wrong. The magazine presents nine upmarket versions that elevate the sandwich to a work of culinary art. One highlight is the innovative take from Momofuku Milk Bar: a soft-poached egg served with pork belly, cucumber and hoisin sauce. At $9, the sandwich’s price tag will surely shock any hangover into oblivion. [New York]){kind=link}