Posts By: Karl Low

Chef Corey

My name is Corey, I’m a student in Business Management. Before coming to AU I worked in the food industry. I graduated from NAIT’s Culinary Art’s program in 2007 with a diploma in cooking. I have my journeyman certificate, Red Seal, and Blue Seal. I have worked in restaurants, hotels, golf courses, and coffee shops. These days I’m a stay at home parent to three kids, 10-year-old twins and a 6-year-old. My wife works as an RN and program manager at the Stollery Hospital.

Homemade is Better—Beer Can Chicken

This week I chose a popular recipe that most YouTube or tv cooks will make.  It is easy and typically turns out moist and delicious.  Beer can chicken is incredibly simple, and you don’t even need to use regular beer.  I chose Coors Original, but non-alcoholic beer also works.  The idea behind this dish is… Read more »

Homemade is Better—Bluetooth Thermometer

This past Christmas, my parents bought me a nifty little device that my dad had been using for a while.  I thought it was a neat investment, not that it was overly expensive, but I use it quite often, so I thought it would be worth writing an article to discuss it.  Not so to… Read more »

Homemade is Better—Greek Salad

It’s been sweltering here in Edmonton these last few days.  This week, it is going to hit almost 40C.  I’m writing this just before Canada Day, and I did not feel like using the oven or the grill.  I have wanted to make Greek salad, and today felt like the perfect day for it; it… Read more »

Homemade is Better—The Case for Grills

Usually, I would be writing about a recipe or some history about why you do things a certain way in the kitchen.  This week I thought I’d talk about grills.  I recently bought a new grill, and it wasn’t cheap.  Still, after more than three years of research, tire kicking, contemplating, evaluating the level of… Read more »

Homemade is Better—Filet Mignon

This past week, I struggled to develop a recipe until I pulled out some tenderloin steaks.  I was inspired to create a simple, but still delicious (as long as you eat meat, that is) recipe.  The filet mignon is traditionally cut from the smaller end of the beef tenderloin, and in North America it is… Read more »

Homemade is Better—Crispy Parmesan Chicken Thighs

I’ve been super busy the last few weeks with several tasks around our house.  I was pushing to finish the previous semester, and then we started a reno to our bathroom at the start of May; the only full-sized bathroom in our house, I might add.  So my mind has been somewhat occupied for the… Read more »

Homemade is Better—Twice Baked Potatoes

I’ve done a few potato recipes this past year, and I feel like I’m starting to run out of things to do with potatoes; then I remember that there are hundreds of recipes for making potatoes. For restaurant-style twice-baked potatoes, you might want to consider piping the filling back into the shell, but I prefer… Read more »

Homemade is Better—Rocket Stove

I’ve been involved in Scouting as a leader for almost seven years now.  As a kid, I was a Beaver then a Cub Scout.  In the time that I’ve been in the leadership role, I have learned so much about survival skills.  More recently, I’ve been watching a few guys on YouTube who make videos… Read more »

Homemade is Better—Lasagna

I remember watching Garfield cartoons on TV when I was younger and always thought the idea of a cat eating a whole lasagna was hilarious.  Jim Davis wasn’t wrong, though.  I have a few favourite renditions of this dish, made mainly by close family members.  I’d love to tell you my number one, but then… Read more »