Q & A with "Ottawa Eats" host Tom Shock

Tom Shock has worn a lot of different hats over the course of his career. He has been a radio personality (most recently on Boom 99.7) for several years, and when he isn't being a photographer with a focus on portrait, travel, scenic and abstract photography, he's writing, directing, editing, producing or hosting various programs on Rogers community television. One of those shows is "Ottawa Eats", a show that focuses on restaurants in and around the Ottawa area. I had a chance to ask him some questions via e-mail recently, and here's what he had to say:

FRANKLIN on FOOD: How did "Ottawa Eats" come about and how did you get involved in it?

TOM SHOCK: Ottawa Eats was a show that was created by Gavin Lumsden at Rogers TV.  I was hosting the "Ottawa 67's Show" on Rogers TV at the time and it wasn't going to be renewed in the fall.  Gavin has always been a big supporter of mine and he thought my sense of humour and quick thinking would be a good fit in the kitchen with chefs.  

We wanted to showcase the expanding Ottawa food scene and really shine a light on the wonderful, creative people behind these restaurants, food trucks and diners.   There wasn't a show that was doing that locally and the timing was excellent. 

FoF: Are you surprised by the popularity of cooking shows nowadays?

TS: Not really.  I think there is something incredibly wholesome and deeply emotional about food.  There is no greater human gesture than to share a plate of food with a friend, family member or stranger.  Food is what brings us together, both at the dinner table and in our communities.  I think people are more open to different types of ingredients and styles of cooking than ever before.  

I also think food and cooking gives us a welcome distraction from our busy lives.  I think it grounds us.  The most important thing any family can do today is to sit down an enjoy a meal together. 

FoF: How easy is it to get the featured chefs to show their personalities on camera?

TS: It's not that difficult.  They are all unique personalities and each one has a certain style.  Some are more vocal.  Some are incredibly clever.  Some are very simple and straight forward.  But each and every single one of them is incredibly dedicated to their craft.   

When I am open and honest about my shortcomings in the kitchen and I make it clear that I'm eager to learn, they become engaged.  We are simply two people sharing ideas and talking about something we both love; food.  When you get a couple of people in a kitchen, talking about food, funny is bound to happen.   And besides, all the best moments at a party happen in the kitchen.  We just prove it with Ottawa Eats.

FoF: What's the funniest thing to happen during a show taping?

TS: There have been many moments.  Most of them usually involve me getting in the way, dropping something or completely messing up.  At the central Bierhaus, I tried to make one of their pretzels.  That didn't go very well.  I managed to hit myself in the face with the dough.  I also made the mistake of eating something fresh out of the fryer at Ginza Ramen on Somerset.  Couldn't taste anything for a few days after that.  I also found out how incredibly uncoordinated I am at the Baroness Chocolate factory.  Tying to work the packaging conveyer belt is incredibly difficult and I completely lack the motor skills to keep up with it.  I wasted much chocolate that day... Sorry. 

FoF: Do you consider yourself a foodie?

TS: No.  I just love food.  I grew up on a farm and we always grew our own food and benefited from the animals that we raised.  My mother insisted on teaching me how to cook and I loved seeing how something could go from a seed to the plate in such a short time.  

I think there is great power in food.  It has the ability to change how we think, how we feel, our environment, our economy and our society as a whole.  

I have great respect for those that both grow and create our food.  I would never disrespect what they do by calling myself an expert on food or a foodie.  

I just love food.

FoF: Can you tell me more about your Mouth to Mouth project? 

TS: Mouth to Mouth is essentially an open research project into local food.  After having spent so much time in kitchens with chefs, I started asking questions about what ingredients ended up on my dinner plate.  Where does it come from?  What does it do to my physical and mental state?  How does it impact the environment, the economy and my community.  I didn't like some of the answers that I got and when I was really honest about it, I was at fault.  I'm a pretty ordinary guy so I thought if I was asking these questions and the answers I got where unsatisfactory, then there must be a solution out there.  

I started doing research on our food chain, which is really just a giant factory and warehouse, and found that there are a lot of local options.  I also found that we have been programmed to expect certain things and "need" certain qualities in our food that are out of line with what nature can sustainably provide.  A more thoughtful explanation of my reasoning is here: 

http://tomshockinc.com/mouth-to-mouth/2016/10/14/the-beginning

What I would like to achieve with this project is to open the dialogue on local food and eventually film a documentary on local food.  Selfishly, I just want to eat better, feel better, help my local economy and neighbours and improve the environment we live in.  I believe this can all be achieved just by changing what we put on our plate. 

FoF: How did your experiment of eating normally for a month versus eating locally for a month go?

TS:  Eating locally was surprisingly easy, especially in the growing seasons.  I've found it more difficult in the colder months but that's only because I'm like many people in that I believe I should be able to eat whatever I want, whenever I want.  The battle is much more mental than one of actual availability.  There are some other changes that will take more time in order to really eat 100% local 365 days a year.  Most of it having to do with learning some "old world" skills on how to store and preserve food for the winter months.  

When I went back to eating "normally" I found it very difficult.  I knew what was in the food, how processed it is and how different it tastes.  It was shocking.  I was also shocked to find out how addictive certain foods were that were so readily available.  I aim to do this experiment again in the new year with a few volunteers. 

FoF: Favourite local restaurant and why?

TS: Wow.  What a tough question.   My favourite place is Two Six Ate on Preston Street.   There are a few reasons.  I admire the way the owners threw caution to the wind and dove head first into the business.  From the very early days, they were driven to make unique food from local, fresh ingredients.  They put a new spin on traditional dishes like their unbelievable grilled peanut butter and jelly sandwiches.   They are simple but never boring as their menu is constantly evolving.  The atmosphere is cozy, unique and artistic.  It's a place that inspires, comforts and satisfies.  They do so many things well, I have a hard time staying away.  It also happens to be where I had my first date with my wife so it will always have a special place in my heart. 

FoF: Do you have a favourite dish you like to make at home

TS: I really love to use fire to cook and I'm always trying to find a new way to use the same old ingredients.  Cooking is so much fun and I really enjoy it.  However, my favourite dish is very simple.  I was born in Switzerland and my favourite meal is still rosti.  It's something I had quite a bit of growing up and I still love it today.  To make it takes no time at all.   Whole boiled potatoes, then grated.  Diced onions.  Diced bacon.  Fry the onions and bacon together until lightly browned and then throw in the grated potatoes.  Fry it until it's a golden brown on either side.  You can add cheese if you like... but NO KETCHUP!   That's just my rule... sorry.

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"Ottawa Eats" is on Rogers 22 at 3:30 PM and 7:00 PM  on Thursdays, and at 8:00 PM on Sundays.

Comfort Food in Uncomforting Times - My Take on the KFC Double Down

On November 8, the United States decided love does not trump hate and elected an orange goblin to be its next president. In surprising numbers, people decided Hillary Clinton's pantsuits and poor e-mail usage were a worse offense than being Donald Trump, a failed businessman, reality show host, and admitted sexual predator who said he could solve all of America's problems with racism and bullshit. I didn't watch last Tuesday's results unfold on television because the coverage of election over the last 18 months had worn me out. Waking up the next morning and seeing just how badly Americans wanted a white man in charge again didn't surprise me as much as I thought it would (never underestimate the stupidity of the American public goes the old adage), it just left me depressed and deflated. Longing for the days when a Trump presidency was just a joke on "The Simpsons", it's times like this when comfort food really hits the spot. No matter what side of the political spectrum you're on, fried chicken, bacon, and cheese is a pleaser. As America doubles down on its race to the bottom, it seems right to make my own version of KFC's seasonal treat (for those who forgot, the Double Down is bacon, slices of Monterey Jack and pepper Jack cheese, and a spicy "secret" sauce in between two fried chicken fillets). I know I can't eat my worries away, but it's going to be a long four years, might as well eat something tasty. Enjoy this recipe, and may God have mercy on our souls.

Ingredients (makes 2 sandwiches)

4 boneless chicken breasts
4 strips of bacon
2 large eggs, lightly beaten
375 mL buttermilk (Or use this substitute, 375 mL milk minus 15 mL plus 15 mL lemon juice or vinegar.)
your favourite hot sauce
salt

250 g flour
60 g paprika
45 g white pepper
30 g garlic salt
15 g celery salt
15 g black pepper
15 g dried mustard
15 g ground ginger
10 g salt
7 g tablespoon thyme
7 g tablespoon basil
5 g tablespoon oregano

Note: The spices above are allegedly the ones uses in Colonel Sanders' original chicken recipe.

1. Place the chicken breasts between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they are roughly the same thickness. Place the chicken in a bowl, give them a generous sprinkling of salt, and cover them with the buttermilk for at least an hour, four hours max.
2. Cook the bacon however you see fit. When I have the time, I like to bake bacon in the oven at about 205 °C for about 10 to 20 minutes, until it is crispy. Set the bacon aside when done.
3. Combine the flour and the spices in a bowl. Take a chicken breast and covered it with the flour mixture, then cover it in the egg mixture, and back again in the flour mixture for another coating. Set the pieces aside when done.
4. Whether you pan fry or have a deep fryer, get your oil to 182 °C in order to get the internal chicken temperature to an optical 72 °C. Place two chicken breasts in the oil, and fry them for about eight minutes.
   
   Note: If you have access to a pressure cooker, use that for frying your chicken to be even more like the Colonel; wearing a white suit is optional.
   
   
5. Using the breasts like bread, assemble the cheese, the bacon, and the hot sauce into a sandwich. 

Warm Up with Chocolate and Wine

Those of us who have to escort little ghosts and goblins out on Halloween look forward to having something comforting to drink after a chilly night of trick or treating. Recently, I discovered a recipe for a warm drink that combines two favourites, wine and chocolate. This rich drink is quite soothing, so please take all the necessary precautions, and try not to take too much candy from your child's stash.

Ingredients

355 mL milk
240 mL red wine (a bold wine such as Cabernet Sauvignon is suggested)
60 g dark chocolate chunks
whipped cream (optional)

1. In a saucepan over medium heat, combine the milk and the chocolate. Whisk constantly until the chocolate has melted into milk and is thick and creamy.
2. Add the red wine and heat until everything is hot. 
3. Pour the contents into 2 mugs or 6-8 smaller glasses and top with whipped cream for extra decadence.

In Defense of Pumpkin Spice

My name is Andrew Franklin, and I'm a food blogger who doesn't think pumpkin spice should be wiped off the face of the earth - no one should have to justify liking a pumpkin spice latte.

This admission shouldn't be all that eyebrow-raising, but for the last few autumns, pumpkin spice brings out as many haters as it does superfans. Some people despise the pumpkin spice latte for what it has in it, due to a misunderstanding about acceptable levels of caramel colouring and carcinogens in food (one more reason to ignore anything the Food Babe says). A lot of people knock pumpkin spice for what it doesn't have in it - pumpkin. This seems odd to me as pumpkin spice is just some of the spices used in the baking of a pumpkin pie  - did people really think they were taking pumpkins and grinding them into powder, and that it tasted like cinnamon, nutmeg, ginger, and cloves? To appease these people, some coffee sellers have added pumpkin puree to the popular seasonal beverage, but little outside of a shot of testosterone would satisfy those who find pumpkin spice too feminine to drink or eat. You would think seeing all those women in yoga pants lining up for their PSLs would be a treat to these alpha dogs, but who knows what goes through the minds of those who equate masculinity with food? Some think the spices don't need to be on everything, and I'm with them on that point; pumpkin spice potato chips and vodka seem a bit much. But no one is forcing anyone to buy any of these flavoured cash grabs, and sometimes you just want the taste of fall in your mouth for a few weeks out of the year. The days and nights are getting shorter and longer, why waste time judging people for their coffee and muffin choices.

NOTE:

• PUMPKIN SPICE LATTE TIP: To improve on its flavour, ask your server for a pumpkin spice latte with two pumps of Chocolate Syrup mixed in.
• Learn to make your own pumpkin spice latte.

Ramen - Japan's Greatest Invention

Now that everyone has gotten their books and gear for school, and adjusted to being on a schedule again, it's time to find ways to stretch that student budget. Many a starving student has turned to ramen, the Japanese instant version of Chinese style noodles. Debuting in 1958, they are made by making thin, quickly re-hydrated noodles, then steaming them, and frying them at 140℃, and air-drying them at 80℃. The traditional versions of these light yellow noodles are made from hard wheat flour, water, and alkaline salts and are somewhat stiff precooked. They are usually cooked in water with a pH of 5.5-6, often adjusted by adding something acidic. Once cooked, they are drained, washed, and cooled in running water. Ramen has come a long way from its humble beginnings, with regional ramen variations throughout Japan, as well as its own fan sites, museums, and video games. The recipe below may not be the real deal you would get at a restaurant, but I'm sure you can find other uses for the $15 you won't be spending.

Ingredients

2 packages of your favourite instant ramen noodles (Maruchan and Top Ramen are popular brands)
950 mL chicken stock
14 mL olive oil
5 mL red miso paste
240 g sweet corn
230 g fresh spinach, chopped
170 g cooked chicken (leftovers can be used)
14 g unsalted butter
4 large eggs
4 green onions, thinly sliced
toasted sesame oil (for drizzling)
nori (a paper-like, edible, toasted seaweed used in most kinds of sushi, found in Asian supermarkets; optional splurge)

1. Bring some water to boil in a saucepan. Once boiling, reduce the heat until the water is just simmering, and gently add the eggs and cook them for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let them cool completely before peeling them.
2. In another saucepan, melt the butter and add the corn kernels, stirring to coat them, and season them with salt and pepper. Place the corn in a bowl. Add the olive oil to the pan and cook the spinach until it just begins to wilt.
3. Heat the chicken stock in a suitably sized pan just until it's boiling, then whisk in the miso paste. Add the ramen noodles and cook according to the directions on the package, but use only one seasoning packet. As soon as they are finished, serve them in bowls, by adding the noodles, corn, spinach and chicken, then ladling some of the broth over top. Finish the bowls with the sliced green onions, the soft boiled eggs cut in half,  and a drizzle of sesame oil. Serve with the nori on the side of the bowl.

Celebrate Bacon with the Bacon Ice Cream Sundae

As it is International Bacon Day today, and with Baconpolooza happening next weekend, I thought this would be a good time post this dessert recipe I received in the gift bag I got when I volunteered at Baconpolooza's inaugural event last year.

Ingredients 

500 g sugar
185 mL water
60 mL heavy cream
30 mL butter
2 strips bacon
your favourite ice cream

Caramel Sauce

1. Mix 250 g of sugar and 125 mL of water in a saucepan. Heat on medium-high until mixture starts to turn colour.
2. When the mixture turns golden, add the butter and cream.
3. Remove from heat. Use a wooden spoon to stir until smooth.
4. Pour into a heatproof container, and let cool.

Bacon Brittle

1. Mix the remaining sugar and water in a saucepan. Heat on medium-high until mixture starts to turn colour, about five minutes.
2. When the mixture turns amber, remove from heat and pour out on a non-stick baking sheet.
3. Chop the bacon into 1/4" pieces, place in a frying pan, and cook until bacon is crispy.
4. Drain the bacon fat, then sprinkle the bacon bits onto the cooked sugar.
5. When completely cool and hard, break into pieces.

  Bacon Ice Cream Sundae Assembly

1. To serve, scoop some ice cream into balls and roll in the bacon brittle to coat completely.
2. Place in individual serving bowls. Top with the caramel sauce.
   
   Note: Adding whipped cream and a cherry on top is optional but recommended.

My Favourite Cookbooks

The local literary world is buzzing about "Ottawa Cooks", a cookbook featuring recipes from some of the city's best chefs. While I usually rely on the Internet when it comes to finding recipes, there's something about cookbooks that still appeals to me. Here are some of my favourites:

	Cooking for Geeks My love for this cookbook can be found throughout this blog, and for good reason, as it reads less like a cookbook and more like an interesting textbook. It's the perfect book for people who consider the kitchen their personal laboratory and should be required reading for anyone teaching an elementary or high school Home Ec class.
	DC Super Heroes Super Healthy Cookbook This is the first cookbook I've ever followed a recipe from. Given how popular superheroes are these days (in spite of things like "Batman vs. Superman", ironically enough), it's a bit surprising it is still out of print.
	The 4-Hour Chef For people who want to do things better, and do it in as short a time possible, look no further than this book, not surprisingly from the author of "The 4-Hour Workweek".
	The Joy of Cooking You could get by with just this cookbook for the rest of your life and be happy with your results. A must-have for a cook of any skill level, whether you're a millennial, a baby boomer, or anyone in between.
	The Laws of Cooking A protege of the mad scientist of the cooking world Alton Brown, Justin Warner breaks down cooking into combinations based on familiar foods (ie. bitter+fat+sweet=the Law of Coffer, Cream, and Sugar), that teach why certain flavors work better than others, with recipes that force you out of your cooking comfort zone whether you like to or not.