The Qualifirst Blog

Sharing our Passion For Food

  • Show Me ... SHOYU: The Secret Life of Real Soy Sauce

    At Qualifirst the best is sourced from all over the world. Oceans, deserts, and mountains ... all are crossed and conquered to access the amazing products brought to the Qualifirst customers. In my Blogs I try to show you the cool parts of the vast selection Qualifirst carries. I want to expose the story behind the product, behind the scenes, and about the qualitative elements that make the product amazing if bought qualitatively. Other companies source products by saying "How much?" I ask "Tell me more about this product?" Today the title and the subject allows me to use a food pun: "Show Me ... SHOYU". The incredible world of SHOYU We are going to explore the world of Shoyu and also talk a ...Read More

  • Aromatic Woods for Smoking Foods DIY Quality

    Summer is all around us. Foods get cooked outside, on a wide variety of grills, BBQ, and sometimes just toasted over an open fire. We all savour that woodsy taste and smell of food that has had a close relationship with an open flame. For example, an all-natural hot dog just tastes better right off a grill than boiled in a pot. The bun gets a crispiness and taste that just cannot be duplicated in an oven. The difference between and in-house-made hot dog and one made using a wood fire grill is night and day. There have been a lot of theories about why food on an open fire seems magical. The one I like best is that it is literally genetically inbred to humans. From the time that man discovered ...Read More

  • Dark Cocolate Sorbet with Pink Salt

    Dark Cocolate Sorbet   Author: Nicole MacVicar A creamy dark chocolate sorbet. Ingredients 2 1/4 cups water, divided (555 mL total) 1 cup cane sugar (200 g) 3/4 cup unsweetened dutch-process cocoa powder (75 g) 3 g sorbet stabilizer 1 tsp bourbon vanilla powder pinch of salt (fine himalayan pink salt, kosher, fleur de sel) 6 ounces good quality bittersweet or semi-sweet chocolate, chopped (170 g) -- We used Michel Cluizel Plantation Mangaro 65% Dark Chocolate) 1/2 tsp vanilla extract Optional: substitute the vanilla powder with espresso powder or a couple drops of Trablit. Instructions In a medium mixing bowl, whisk together the cocoa powder, cane sugar, sorbet stabilizer, vanilla ...Read More


    YOSHI TOGARASHI RISOTTO RECIPE   Recipe Type: Main Author: Nicole MacVicar Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 2 A creamy risotto infused with authentic japanese flavour. Yoshi Togarashi Risotto is aromatic with layers of flavour, creaminess and just a hint of spice. Ingredients 1 package togarashi risotto 8 cups vegetable or chicken broth 1 Tbsp. evoo 4 Tbsp. unsalted butter, divided 4 cloves garlic, minced 1 Tbsp. ginger, minced 1 cup shallots, minced 1/3 bottle prosecco (or dry white wine) salt and pepper to taste 1 bunch green onion, diced to garnish Optional: add a lil’ extra yoshi togarashi spice powder (purchased separately) for an extra kick Instructions Bring ...Read More

  • Olives: The Spheres of Hospitality

    Olives have been part of man's progress for millennia. Alexander conquered most of the known world with olives close at hand and the Roman Empire certainly spread the olive tree deep into it's empire. Spain, Italy, and France planted olive trees in colonies around the world. California owes its olives to the Spanish. Even Australia saw olives coming from Sicily, France, and Brazil in the early 1800s. A few years ago I visited the San Juan region of Argentina where olive groves were slowly covering the desert. Olives are everywhere, mostly Spanish varieties like Picual and Arbequina, stretching towards the Andes further than the horizon. A bowl of olives is a basic part of the Argentinian culture, ...Read More

  • Black Garlic & Honey Ice Cream

    Black Garlic & Honey Ice Cream   Recipe Type: Dessert Author: Nicole MacVicar Prep time: 20 mins Total time: 2 hour Black garlic blends in with the base of this ice cream giving it hints of toffee and an almost chocolatey taste and appearance, finishing with a slight hint of espresso, delicious crunch and an exciting burst of heat from the espresso and habanero sugars. Ingredients 1.5 cups whole milk (3.5%) 1 cup heavy cream (35%) 1/4 cup acacia honey 7 large egg yolks 1/4 cup + 1.5 Tbsp. granulated sugar, divided 1 Tbsp. black garlic (mashed into a paste) (1 small bulb) 1 vanilla bean 3 g ice cream stabilizer Last minute add-ins (set aside to add in at end of churning): 1 black ...Read More

  • Yo-crisp Chicken Wings

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  • VERJUS: A Chef's Technique for You & Me

    Quality ingredients often come with a story, and VERJUS is no different. I have been on a bit of a focused "Verjus Kick" for the past year, tasting Verjus all over Europe and North America. Before the story, a simple question: "What the Heck is Verjus & how do I use it?" Verjus which translates roughly from old French (aka 'middle French') as "Green Juice". Verjus is simply the fresh juice from green, unripened grapes. You know ... the grapes when unripe that are so tart and acidic that it makes you wince when you taste them? The origin of Verjus is well documented in French cuisine but the cultural beauty of Verjus is the rich tradition of its use across the Middle East in Persian and Syrian ...Read More

  • Los Ancones Dark Chocolate Ice Cream

    Los Ancones Dark Chocolate Ice Cream   Recipe Type: Dessert Author: Nicole MacVicar Dark, bittersweet and fruity. this rich and fudgy chocolate ice cream is for the serious chocolate lover. Ingredients 1 L whole milk 2 oz 'Los Ancones' Grue Nibs, or other organic cocoa nibs 0.5 cup cane sugar 1 oz cocoa powder 6 egg yolks 8 oz 'Los Ancones' 67% Plantation dark chocolate minigrams or high quality dark chocolate 70% 5 g ice cream stabilizer P4T 1-1.5 tsp. kosher salt, to taste Instructions In a heavy-bottomed saucepan, bring milk to a simmer over medium-high heat, stirring frequently. Stir in cocoa nibs, cover, and let steep for 2 hours. In a clean heavy-bottomed saucepan, whisk ...Read More

  • Bourbon Vanilla Bean Ice Cream

    Bourbon Vanilla Bean Ice Cream   Recipe Type: Dessert Author: Nicole MacVicar The ultimate vanilla ice cream. smooth and creamy made with real Bourbon vanilla beans for a true, rich vanilla flavour. Ingredients 1 Litre 35% whipping cream or equal parts milk and cream 200 g cane sugar 8 egg yolks 1 Bourbon vanilla bean, cut in half 1-2 tsp. Bourbon vanilla powder 5 g ice cream stabilizer I30 P4T Instructions Pour the cream, half of the sugar, vanilla powder and vanilla bean into a saucepan and bring the milk nearly to a boil over medium heat, watch carefully to make sure doesn't burn and stir often. When the very first bubbles begin to appear, remove from heat and let it cool. (you ...Read More

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