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Charles Macurdy

Charles was born and raised in Vancouver. For over a decade, he worked as a chef before leaving the industry to attend university. Charles has Bachelor’s and Master’s degrees from UBC. He has written on a range of culinary topics, such as food trends and cooking to restricted diets, and has published numerous original recipes. He has also written extensive criticism, covering television, film, and music, with a particular focus on television comedy as a developing art form. His most recent work is as a culture critic and humorist in his blog, The Red Couch Report. Charles is committed to fostering respectful, intelligent, and rational democratic discourse. Failing that, he is prepared to supplement the conversation with jokes.

Risotto Basics Continued:

Part 2: Vegetation or other flavouring components.     If you are going to use something like mushrooms, always have them pre-cooked before you add them. There are two reasons for...

Risotto: Thirty Minutes to Dinner, Part 1

Risotto is one of the classic Italian dishes that has become standard on many bistro menus. A well-executed risotto will have deep flavour, rich creaminess, and just a bit of tooth left in the rice....

Doing Salad the Healthy Way

Some of you may have read recently how salads are often so laden with additives like fat and sodium that they become a well-disguised unhealthy option. Restaurants are the worst offenders, loading...

Classic Marinara

This sauce is a staple in my kitchen, although the way I prepare it varies from batch to batch. It depends on what kind of tomatoes I’m using, what herbs I have on hand, and what I might already have...

Mise en Place: Every Chef’s Best Friend

Mise en Place: Every Chef’s Best Friend Mise en place is a French term which translates to “everything in its place”. In cooking, it refers to a practice which saves both time and energy in the...

Oven-Baked Fries

Oven-baked Fries   These roasted potato fries go well as a side dish or as a party snack. Try them with a simple mushroom or miso gravy, or maybe with a little melted cheese and sour cream....

Quick White Bean Soup

Quick White Bean Soup   This is a quick recipe which requires that you have a little tomato sauce on hand. If you’re like me, you tend to end up frequently with that little bit of tomato sauce...

A Savoury Secret Ingredient

So, I thought I would let you in on one of my secret ingredients. It’s a combination of fresh oregano, garlic, and oil prepared in my own technique. By partially cookingthe garlic and oregano...

Soup Season is Back

 With the rain falling again, it’s time to dust off some of your favorite soup recipes and make a batch or two of pure, delicious warmth. Nothing turns an inclement Vancouver day around like a...

The Chickens You Never Knew You Ate

So I'm at a Japanese restaurant last week with some friends and I look at the menu, buoyed to see that there appear to be not one, but two vegetarian bento boxes on the lunch menu. Regardless, my...