What’s for Dinner?

Canadian First Nation Inspired 8-course Dinner

The Menu

Bonbons of Smoked Salmon with Sour Glasswort

All Natural Seal Meat

Foie Gras Torchon with Haskap Berry on Toasted Bannock Bread

Roasted Half-squab Glazed with Molasses and Birch Syrup and served with Cattail Sauce

Elk Tartar with Fir Jelly, Thyme Liqueur and Salsify Chips

Kangaroo Paté

Sieur Corbeau, Rivière Rouge and Comtomme Cheeses

Crème Brulé with Chocolate and Strawberry and Frozen Maple Crystals

Character Bento

Batman Charaben

The Character – Batman (バットマン)

Colour of Cutlery Could Change How Food Tastes

The size, weight, shape and colour of your cutlery can affect how food tastes, a new study suggests.

In the research, participants thought white yogurt tasted sweeter than pink-coloured yogurt when eaten from a white spoon, but the reverse was true when a black spoon was used.

These findings could help people improve their eating habits by reducing portion sizes or the amount of salt they add to their food, the researchers said.

“How we experience food is a multisensory experience involving taste, the feel of the food in our mouths, aroma and the feasting of our eyes,” said Vanessa Harrar and Charles Spence of the University of Oxford, in the United Kingdom. “Even before we put food into our mouths, our brains have made a judgment about it, which affects our overall experience.”

They found that yogurt seemed denser and more expensive when eaten from a plastic spoon. White yogurt was rated sweeter, more liked and more expensive than pink-colored yogurt when they were eaten from a white spoon. These effects were reversed when the two colors of yogurt were eaten from a black spoon.

When participants were offered cheese on a knife, spoon, fork or toothpick, they said the cheese from the knife tasted saltiest, according to the study, which was published in the journal Flavour.

“Subtly changing eating implements and tableware can affect how pleasurable, or filling, food appears,” Harrar said. “When serving a dish, one should keep in mind that the color of the food appears different depending on the background on which it is presented and, therefore, tastes different.”

This may also be used to help control eating patterns such as portion size or how much salt is added to food. Alternatively, people may be able to make better food choices if their ingrained color associations are disrupted by less constant advertising and packaging.

Previous research has shown that the weight and color of a plate can alter peoples’ perceptions of how dense, salty or sweet food tastes.

Source: BioMed Central

Risotto with Chicken


5½ cups chicken stock
4½ oz butter
2 lb skinless boneless chicken breast, thinly sliced
1 large onion, chopped
18 oz risotto rice
2/3 cup white wine
1 tsp crumbled saffron threads
1/2 cup grated Parmesan cheese
salt and pepper


  1. Bring stock to a boil in a pan. Reduce heat and keep simmering.
  2. Heat 2 oz butter in a skillet, add chicken and onion. Cook 8 minutes or until golden brown, stirring frequently.
  3. Mix in rice and cook for 2 to 3 minutes, stirring constantly, or until the grains are translucent. Add wine and cook for 1 minute.
  4. Mix saffron with 4 tbsp of hot stock. Add to rice and cook, stirring constantly, until it is absorbed.
  5. Gradually add the remaining hot stock, a ladle at a time. Stir constantly and add more liquid as the stock is absorbed by the rice. Cook for about 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season with salt and pepper to taste.
  6. Remove risotto from heat and mix in the remaining butter. Stir in Parmesan and serve.

Source: Gusto!

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