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Your Interview: Chef Michael Smith

Hello Food Bytes readers,

Tomorrow (Friday) we'll have a chance to do a quick interview with Chef Michael Smith, host of Chef Abroad and Chef at Home.

pe-smith-bangkok.jpg

Smtih will talk to us about a few P.E.I.-inspired summer meal ideas and has also agreed to take a few questions from our readers. Post your questions (before noon Friday ET) in the comments section below and we'll ask a few of the best ones.

When posting your question:

* A short question is better than a long one.
* One question is better than many.
* If a question needs some context, keep it brief.
* Questions may be edited for length and clarity.

Edited to add - We are no longer accepting questions for Chef Michael Smith - Check back soon for a few recpies he's shared with us and the answers to some of your questions

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Comments

Kerri

.

I am growing eggplant in the garden this year for the first time. Any suggestions on how to use it besides the usual eggplant parmesan?

Posted June 25, 2009 02:18 PM

Brian

Ottawa

Hey Michael, I am a big fan who loves to cook. I have just moved out on my own, and find myself with the daunting task of filling my own pantry and frigde. Other then the obvious (salt, pepper, onions, carrots ect) what foods are useful to keep on hand in your frigde for a first time fridge stocker like me?

Posted June 26, 2009 05:28 AM

Amber

Toronto

I like the eat local movement, but I find it a bit pricey. Any tips?

Posted June 26, 2009 07:14 AM

Fran

Ottawa

Hi Michael, I'm a long-time fan. What do you recommend as the best way to keep and preserve fresh herbs and spices like basil, cilantro, dill (so hard to find in small quantities!), ginger, lime and curry leaves?

Posted June 26, 2009 08:24 AM

Nipisha Bracken

Hi Michael!

Loved watching your shows when we lived in Kitchener, ON! Sad they're not shown up here in Iqaluit.
Just wondering if you were to cook some seal and/or caribou (seen you cook an arctic char) what ingredients would you put in there?
Thanks!
Nipisha

Posted June 26, 2009 08:29 AM

Ariel

Kitchener

I really like watching you go into the pantry and pull together a bunch of ingredients for a great meal. But what's your advice for the rest of us who don't have such a well-stocked pantry? How could we grocery shop to buy ingredients that can go together while still giving us the room to cook spontaneously without a recipe?

Posted June 26, 2009 08:30 AM

Samantha

Okanagan

Hi Michael - with the bbq season here, I was hoping you could offer up some of your favorite marinade or rub ideas for chicken, salmon and/or ribs. Thanks!

Posted June 26, 2009 08:36 AM

John

Orillia

Michael
I like to make my own stocks and freeze them (as there are only two of us in the house) , but find them a little bland when I finally use them. Do you have any tips to revive or better prepare stock? Should I reduce them more ? What about the shelf/freezer life ?

Posted June 26, 2009 08:40 AM

Kelly Kienleitner

Canada

I am severely allergic(anaphelatic shock) to all citrus fruit - you always seem to use them to balance or brighten a dish. What can I use instead of citrus to achieve the same result?

Posted June 26, 2009 08:41 AM

James Mcwilliams

Calgary

Hello Chef Michael, Have you any experience with "dandelion" salads and there preparation and possible dressings.

Posted June 26, 2009 08:59 AM

EK

I'm going to smoke my first brisket tomorrow. What is the best wood chip to use for brisket?

Posted June 26, 2009 09:08 AM

Chris

Alberta

I love the "Chef at Home". I've taken to really cooking with out a recipe because of that show and produced some amazing meals and some just terrible ones too but it's in the learning experience.

So my one question is.

Are there any plans to release the shows on DVD? I'd buy them and give them to my kids when they are older. The shows are great resource.

Posted June 26, 2009 09:13 AM

Roxanne

Love your shows, and the fact that you include your family in Chef At Home. I noticed while on vacation in PEI last year that you were conducting a cooking class at SuperStore. Just wondering if there was any possibility of a travelling celebrity cooking class? (Perhaps in St. John's, NL, nudge nudge?)
Thanks for all the great ideas and hints.

Posted June 26, 2009 09:31 AM

m de pooter

If, to reduce salt, we never use it in cooking or at the table, realizing there is already too much in our cereals and our canned staples, will we be getting enough iodine, or do manufacturers also use iodized salt?

Posted June 26, 2009 10:31 AM

Kari

Mississauga

I joined a Community Supported Agriculture for the first time this year. Right now am getting a lot of Asian greens (tat soi, pak choy, and other varieties of turnip greens) right now, since they're very frost tolerant. Any suggestions on how to cook these?

Posted June 26, 2009 10:33 AM

Cassaundra Blythe

I love your style of food improv. It's the way I've been cooking for years. Basic concepts, techniques and pairings are WAY more useful than a recipe.
Do you improvise the same way in your life? How does being a chef mesh with the demands of family life for an obviously devoted husband and father?

Posted June 26, 2009 10:40 AM

Chris

Waterloo

How long have you been storing your ingredients in mason jars and why? Can you recommend any suppliers for mason jars and mason jar accessories?

Posted June 26, 2009 10:45 AM

lydia

mtl

hi Michael,

I know ur origanlly from the states is there anything food wise that you really miss and can't get here?

Posted June 26, 2009 10:47 AM

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Amber Hildebrandt Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.

Andrea Chiu Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food, don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.

Tara Kimura Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.

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Kevin Yarr Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.

Elizabeth Bridge Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.

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