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Posts by: Matthew Savard

Beuschel is a traditional Viennese stew with Innards. Veal Lung & heart served in a warm brown gravy with semmelknödels i.e Bread Dumplings. This is quite a big...

The traditional soufflé is made with an egg yolk custard base and fluffed up with egg white and then baked till brown and almost double in size. Most of the...

Foie Gras is described as buttery, smooth, tasty and delicate. Goose or duck liver, a delicacy, enjoyed by the upper class and almost anyone who claims to have...

Meat, potato, onions & water, that’s as simple as an Irish stew gets. Some would argue that adding anything else to it would make it too complex, but then the...

After living in India for a while, one would notice the European influence in India. One would really appreciate their past presence over the Indian state of...

Pancakes, crêpes, flapjacks… Not sure what the differences are? I got you covered. First up, crêpes. Crêpe is a French word, crêpes are from France. Crêpes are...

Technology is a necessity of the modern man. Whether for communication, finance, entertainment or even memes, the internet is there for us. In the past couple...

Thanksgiving has just got you warmed up for the holiday cooking. Next month, if you are planning something with friends or family, say a Christmas dinner at...

Beer is the oldest and one of the most unusual beverages created by man. We are told that it originated from Egypt or Mesopotamia, somewhere around 4000 years...

In the recent decade masala chai has spread from the heart of the Indian subcontinent to the rest of the world. Though thought of as a fancy, ‘exotic’ and...