The Thermapen Instant Read Thermometer Has New Designs.
Show this one off to your American friends
If you’re a Canadian at an American BBQ contest you’ll want this. And if you’re travelling through Europe, this is like sewing a Canadian flag on your backpack – because why would you leave home WITHOUT your Thermapen?
Mario Batali, Domique Ansel (aka “The Cronut® Guy”), Nadia G, Tyler Florence and other Food Network stars are coming to Toronto for The Delicious Food Show and we’re giving away one pair of tickets.
Delicious Food Show 2014 Highlights:
The Delicious Food Show Sandwich Smackdown: Presented by Foodies on Foot and sponsored by Ace Bakery, competitors Chefs Carlos Flores (No. 7 Hot Sauce and Cafe Con Leche), Breanne Coulton (Compass Group), and Martin Kouprie (Pangaea) will face off to create the ultimate sandwich. The competition will be judged by a panel of celebrity judges.
Chefs Mario Batali, Tyler Florence, Chuck Hughes, Roger Mooking, Nadia G, and Cronut inventor Dominique Ansel will be getting on stage for demos, talks, and workshops throughout the three-day event.
Over 100 purveyors of premium products and fine foods will be exhibiting.
Taste Canada Cooks the Books will pair one famed Canadian cookbook author with groups of students who will have to prepare one recipe from the author’s book to vie for the title of Canada’s Best New Student Chef.
Naturally Delicious will see a host of vendors with foods and products that are all-natural, organic, raw, gluten-free, free of additives and preservatives, and overall promote a healthy lifestyle.
#DeliciousHotspot will highlight some of Toronto’s top restaurants and pop-ups, with show attendees able to purchase samples to taste their edible excellence.
A very special edition of Abbey’s Kitchen Stadium will pit 8 of Toronto’s top chefs against each other. For only $5, you can purchase and sample any of the 16 dishes participating chefs have created using pantry items.
An aside: We recently started using an Aeropress for camping coffee and love it, swapping out our French Press for it. It lives on the bus but Jason keeps talking about buying a second one for inside the house. It’s this one, but it came with this Mini Mill Slim Coffee Grinder too – the handle of which pops off for easier storage in small spaces – so we use fresh beans. We really rough it when we camp.
This past weekend we used it with beans from Casa Acoreana Cafe on the corner of Nassau and Augusta in Kensington Market. They serve one of the best Americanos in the city – seriously, the one I had on Friday was sublime – and the beans from there made the Aeropress coffee better than ever.
Earlier this month we got a request to cater a backyard birthday party for about 40 people. Luckily, with 11 days notice, we were free.
Greek Salad Skewers
Brisket with Burnt Ends
Mac and Cheese – both with bacon and without
Grilled, smoked portabello mushrooms
Soft taco shells + buns
Condiments: Kimchi, onion jam, tequilla lime sauce, hot sauce, Carolina-style BBQ sauce + other sauces, cole slaw. Though not on the menu, we brought a jar of the chili sauce that Jason made a few days prior after we bought bushels of tomatoes and peppers at St. Jacob’s Farmers’ Market.
We always “order good weather when we cater”. We like to say that it’s a service we provide, It seems that it only rains when we cater (free) for friends and family. As these were paying customers, the sky was clear throughout the day and the forecast didn’t call for rain until Sunday.
When we arrived around 7pm – after sunset – to set up the clouds had started rolling in. But, rain wasn’t in the forecast, and so we set up our tables, laid out the tablecloths, filled the water pans, lit the fire under the chafing dishes, and so on. A backyard BBQ under the stars! (We all thought.)
Then the clouds began to spit.
We were still in denial. It wasn’t supposed to rain.
And then it rained.
However, rain is no challenge for us! The Pork Ninjas always come prepared. Instead of moving the food inside or scrambling for umbrellas or serving in the rain, we grabbed the big pop-up tent that lives on the bus along with some battery-operated LED lights. And so, in the rain, with mud and darkness, we set up and fed the party guests. You can see the set up in the photo below with the wet tent.
This is the email the host sent us 2 days later:
Hi Jason, I just wanted to say thank you again for the great spread you put on at our place on Saturday. Not only did you pull this together last minute but served a delicious meal, in the rain and in the dark with the mud and my dog at your feet. 🙂
I will not hesitate to recommend you guys.
Thank you so much,
We’re used to having a dog at our feet.
Happy birthday, Jamie and Jenn! It was a pleasure feeding you all.
We recently catered a wedding for 75 at the bride’s family cottage near Sauble Beach.
On the menu:
Pesto chicken lollipops
Mini Greek salad skewers
Pulled pork & sliced pork
Sliced beef brisket & Burt Ends
Mac ‘n’ Cheese – both regular and gluten free
Grilled portobello mushroom caps
Baked beans (no pork)
+ Cole slaw, pickles, fresh salsa and the usual condiments.
Top Chef challenge style, we didn’t have access to running water. No problem for The Pork Ninjas! We came with bottled water.
There was an interesting set up for overnight guests: Some guests chose to bring tents to sleep in, set up on the property and property next door . One part of the family brought their motor home. Others stayed at a motel about a 5 minute drive down the road.
We drove there on Friday for a Saturday night wedding and stayed over until Sunday morning. With our set up bus next to the cottage, we were in position to chat with interested people about what we do and how we do it. Sharing knowledge and food are both beautiful things.
A great time was had by all. Our dog, who always joins us at out-of-town catering jobs, was welcomed and shown lots of affection. We enjoyed the beautiful Lake Huron sunsets and the good company.
We wish Spencer and Suzanne a lifetime of happiness together.
Rosh Hashana begins at sundown on Wednesday September 24. Yom Kippur is on October 4. Sukkot runs from October 9-15.
This year, order your kosher-style whole brisket from us for the high holidays.
Get enough for Rosh Hashana dinner + leftovers. Get a brisket to break the fast on October 4. Get a brisket for your sukkot meal.
Orders are already coming in.
You’ll get a 10-14 lb beef brisket lovingly smoked for 16 hours over hardwood and charcoal, then vacuum sealed and delivered to your door (or sukkah) ready to be re-heated in the oven. You can tell your friends that you made it yourself. Your friends and family will be talking about it at shul the next day.
Horseradish – the jarred stuff that makes your nose run and your eyes water – available upon request.
Southern-style brisket BETTER than your bubbie would make.
We recently catered an annual after-work team BBQ for some folks from an investment management firm. It was held in a backyard in the west end of Toronto.
One of the home owners was vegan and so the menu ordered had vegan options. Although we’re called “The Pork Ninjas”, our repertoire extends way beyond pork. For a previous party we grilled polenta on the spot for the vegans. For this one we made grilled Veggie Kabobs and Chilli Lime Tofu Skewers, bringing a separate grill to grill both on site in case she didn’t want meat touching her food, and marinated portabello mushrooms, which is one of our more popular items. We kept our mac ‘n’ cheese meat free (bacon is always an option).
Other menu items:
Baby Back Ribs
Slaw. We always provide slaw with pulled pork. It’s a condiment for the sandwich.
We also brought a variety of tarts for dessert, though most people were too full.
Jason declared the ribs perfect, some of the best he’s ever made. The customers were happy and glad that a Google search had lead them to us. We were happy to feed them.
If you’ve ever had a conversation with Jay about BBQ, and especially if you’ve attended one of his classes, you know that a) We’re big fans of Thermapen, and b) Thermoworks occasionally has sales on Thermapens, either in the form of “open box” sales, or “buddy” sales, during which the 5+ bulk rate applies to purchases of 2 or more.
From now until September 1, buy two Thermapens for $85 each. They’re normally $96 each, and worth it at that price for what it does and how versatile it is. This is the last instant read Thermometer you’ll ever own – unless you melt it, or lose it in a lake or something, in which case you’ll buy another Thermapen. Alton Brown is a big fan and in one of his recent podcasts he referred to it as “The best instant read thermometer on planet earth.”
Use it when cooking meat or fish, baking bread, making cakes, reheating leftovers, or heating the water to just the right temp for your tea or coffee. It can replace your candy thermomenter. Use it to take your own temperature (carefully under the tongue, the end is pointy) when you’ve got flu symptoms (then sterilize it).
It takes only 3 seconds to get to the full reading with with an accuracy of +/- 1 degree. Set it for Celsius or Fahrenheit. It will keep updating the temperature, so it can read different parts of the meat (or bread, etc.).
Jason uses a Thermapen almost every day. We own 3 and keep them in various places.
So, buy two (or more). Give one as a gift or go in with a friend, or leave one at your second home. If you wants, buy one for meat, and one for candy. Choose from 15 colours + a number of limited edition patterns.
Earlier this week we donated jerk chicken drumsticks to a fundaising event hosted by our friends Chef Matt Kantor and his girlfriend Alana, a member of the Jays Care Foundation’s Young Professionals Committee.
About Jay’s Care Foundation
Jays Care Foundation is the charitable arm of the Toronto Blue Jays Baseball Club. As a registered charity, Jays Care is governed by an independent, volunteer Board of Directors, with a vision to use the sport of baseball, the reach of the Toronto Blue Jays and the resources committed to the foundation to serve children and youth in need across Canada.
The Young Professionals Committee is a volunteer opportunity for Toronto’s young professionals to utilize their leadership and management skills, creativity, passion, talent and social networks to engage in the Toronto Blue Jays community investment efforts to benefit Canada’s children and youth.
The goal of the event was to raise funds for the ChangeUp campaign to fund the building of a Blue Jays Youth Zone in the Bridletowne Circle YMCA located in a high priority neighbourhood where more than 50% of residents are physically inactive and access to safe community space is crucial. Since the launch of the campaign in mid June the committee has raised nearly $80,000 towards their $150,000 goal.
The event we contributed to was a Popup Snack Party, with food inspired by a night out at the park. We got there early, helped with some set up, and stayed to celebrate and eat some food.
“We’ve got popcorn! Peanuts! Beer! Get your beer here!”
…Nachos, corndogs, lobster rolls, sausages with mustard too. Okay, maybe lobster rolls aren’t traditional ballpark food, but Matt made the potato rolls that they were served on and, unlike many lobster rolls that I’ve eaten in the past, it wasn’t drenched in mayo.
The beer and wine selection was WAY better than the selection at the Roger’s Centre, aka Skydome. 🙂 I was totally digging the Local 7 Session Saison, which I’d tried the previous weekend. I can’t recall which red wine I drank, but I liked it a lot. If I hadn’t had to leave early – and get up early the next morning to walk the dog – I’d have drank way too much of it.
Jay and I had to leave to prep some ribs for a subsequent cater so we missed the ice cream sandwiches. The photos of them make me envious.