Breaking News: Don’t Argue Pizza Returns on March 1
Marugame Udon Is Opening in Downtown Vancouver on February 24
Okay, River District, You’ve Got Our Attention: Bufala Slated to Open March 1
Editors’ Picks: The Best Things We Drank in 2023
Nightcap: The Chasm-E-Pista Mocktail From Zarak by Afghan Kitchen
The Best Drinks to Bring to a Holiday Party (and Their Zero-Proof Alternatives)
More Corner Stores in Vancouver Would Mean More Community
Bar Susu’s Susu Sundays Are a Weekend Highlight
Is Vancouver’s Coolest Nightlife Venue in… Kitsilano?
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
Kamloops Unscripted: The Most Intriguing Fall Destination of 2023
Givers and Takers Creates Daring Denim
Artist Carla Tak Has an Incredible Art Collection in her Olympic Village Home
The Vancouver Uniform: 8 Blundstone Alternatives to Keep Your Feet Dry In Style
54 g shallot36 g onion 75 g garlic 4 g fresh rosemary 9 g fresh parsley 4 g fresh thyme 18 g sel epice 90 g breadcrumbs 180 g white wine 90 g brandy 90 g whole eggs 45 g cream 1.5 kilo pork meat
Chop shallot, onion, and garlic and place in medium bowl. Chop fine rosemary, thyme, and parsley, and add into onion mixture.
In a separate bowl mix together wet ingredients and break in eggs.
In another bowl mix together onion/shallot mixture, sel epice, and breadcrumbs. Pour in liquid mixture and blend together well with stand mixer or by hand.
Use in recipes that call for sausage meat stuffing, or watch a video of Steeve Rayé making Cochon de Lait.