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