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Please order by Tuesday at 6pm for delivery this week - Free Shipping for orders over $150
Jan 29th weekly update

Jan 29th weekly update

Good morning from Mister Butcher,

This week we will be delivering in the GTA from Wednesday through Friday. If there is demand we will go to Collingwood on Friday - please let us know as soon as possible if you are looking for delivery up north this week.

We are excited to announce the addition of two new products to our line up:

 We are now offering to portion, freeze and individually vac pack the fresh salmon sides.salmon portions on a wooden board Avail in traditional or organic, this skin-on product consistently gets rave reviews.  We know many of you are buying the sides & portioning and freezing at home – now we are offering to take the work off your plate. Whether you're grilling, baking, or pan-searing, this is a delicious and healthy option for your next dinner.
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Dessert Alert: We are excited to introduce locally made individual apple pies, baked apple pie with ice cream
made with the freshest, locally sourced apples and a flaky, buttery crust that will have your taste buds singing. If you have tried our Pie Commission pies you know how great the crust is!  Perfect for any occasion, apple pie is a delicious option for your next dinner party, family gathering or evening alone at home in front of the tv.
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The science behind cooking: We at Mister Butcher believe that cooking is not only a delicious art but also a science. The Maillard reaction is an important scientific principle in cooking - it's a chemical reaction between amino acids and reducing sugars that gives foods their delicious browned and flavorful crust. This reaction occurs when the surface of the food is heated to high temperatures, causing a complex series of chemical reactions that result in the formation of new compounds that give the food its characteristic taste and aroma.

This is why a well-seared steak, a crispy french fry, or a golden-brown pie crust all have a rich, complex flavor that's hard to replicate. Understanding the Maillard reaction can help you achieve the perfect sear on a steak, develop a crispy crust on bread and achieve a perfect balance of sweetness and bitterness.

If you're interested in learning more about the science behind cooking, we recommend checking out this article which provides an in-depth explanation of the Maillard reaction and how it impacts the flavour of food. Understanding the science behind cooking can help you take your culinary skills to the next level, and we hope a few of you will enjoy experimenting with the Maillard reaction in your own kitchen. Let us know.

 

So if you've made it this far we have a little treat to celebrate making it though January: we're offering a $5 discount on any orders placed this weekClick here to shop with the discount, or add “Jan29” in the discount code section at checkout. Don't wait too long to take advantage of this limited-time offer – it’s yours to use til Friday.

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Payment: You can pay by credit card, etransfer to order@misterbutcher.ca, or cheque/cash at pickup.  If your order has items priced based on weight (anything priced $0.01) we will give you the total at delivery.

Free delivery for orders over $150 ($10 delivery fee for smaller orders)

 

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Mister Butcher | Bricks and Mortar

3359 Yonge St.
Toronto, Ontario

Mon - Fri, 11:00am - 5:30pm
Saturday, 10:00am - 5:00pm