The Globe and Mail in 60 Seconds: Tasty crickets to a nice piece of lamb
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Jun 25th 2008 7:06PM
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.
Tags: 2-4, bbq, dungeness crab, DungenessCrab, ground crickets, GroundCrickets, Katahdin Lamb, KatahdinLamb, The Globe and Mail, TheGlobeAndMail
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