bonus features: hans in the kitchen
 
This post offers supplementary material for an article I wrote for Torontoist , which you should read before diving into this piece.   If your appetite has been whetted, here are a pair of Hans Fread recipes I encountered during my research. First up, his take on chicken liver pate.     Source: Globe and Mail , November 16, 1957. Note steer behind Hans's head.    Second, from Fread's George Brown College course on "Cooking for the Budget Minded," a recipe printed in the September 12, 1969 edition of the Toronto Star .   Budget braised beef   1 piece beef fat, size of small potato  4-5 pounds beef, crossribs, or bottom round  juice of 1/2 lemon  1 garlic clove, minced  3/4 tsp celery salt  1 tbsp crystallized ginger, diced  1 tsp salt  1/2 tsp pepper  1/2 unpeeled lemon, thinly sliced  8 small potatoes, peeled  4-5 carrots, quartered  8 medium onions   Dice and melt the fat in a dutch over or pot. Brown the meat slowly on all sides, until it has a good-looking brown co...
 
 
