Kayahara

A couple of years ago, someone posted an interesting query to eGullet:
Is there any kind of fare that Torontans (if that’s a word) call their own, like St Louis BBQ, San Francisco cioppino, or Brooklyn pizza?
The answer on the thread was more or less unanimous: Toronto’s signature dish is, apparently, peameal bacon on a bun. [...]

Over the next few weeks, I’m going to do a series of posts on the dish that, to me, represents the pinnacle of brunch: Eggs Benedict. And with Canada Day taking place this week, what better component to start with than peameal bacon, a.k.a. back bacon or Canadian bacon. (Though there is some debate on [...]

One thing I’ve learned about sausage-making is that sausages are a kind of emulsion. This means that, like a hollandaise sauce, they can break if they’re not handled properly. The first time I tried stuffing sausages into casings, I did it by hand with a makeshift funnel. The problem was that you need to keep [...]