B&B August 2008
Bits and Bites August 2008
Merlove – a documentary celebrating Merlot in response to Sideways
Low Lobster prices show that natural and regional foods make even more sense in this economic climate..
http://www.slate.com/id/2196990/
North Korea creates high protein super noodle
http://news.bbc.co.uk/2/hi/asia-pacific/7578231.stm
Gourmet visits Kujjuack to sample seal meat with the Inuuit, with a surprisingly generous review.. Even if I approve of a meal of seal over factory chicken or beef, I think you need to grow up on the stuff in order to be able to appreciate its ‘fish meets liver’ taste and smell. http://www.gourmet.com/food/2008/08/seal-meat
Making the case for boxed wine: Drink outside the box
http://www.nytimes.com/2008/08/18/opinion/18colman.html?_r=1&hp&oref=slogin
Bill touched on this topic too last Saturday in the Gazoo:
http://www.canada.com/montrealgazette/wine/index.html
Compelling food videos
http://www.epicurious.com/articlesguides/blogs/editor/2008/08/top-10-most-odd.html
So it wasn’t a rumour, Julia Child was indeed a spy
http://www.foxnews.com/story/0,2933,403443,00.html
Bacon martini, c’mon Once a hugely vocal bacon fan, (my favourite slogan being ‘when in doubt, add bacon’), even I am slowly getting tired of all the bacon talk now that it is so trendy - Maybe there is too much of a good thing after all.
http://herenb.canadaeast.com/food/article/383714
Look for us in the media:
The Chef’s Domain, a new TV show on Discovery Travel (CTV Travel +)– The product of 4 days of filming at la Table in spring, the show featuring me and François airs on Sunday, August 10th at 8pm! On Bell ExpressVu, its channel 527, on Videotron, its 145.
http://ctvmedia.ca/travelandescape/releases/release.asp?id=10506&yyyy=2008
http://www.travelandescape.ca/shows/showdetails.aspx?sid=9999
In the Montreal Gazette travel section on Saturday August 16: Short hops with David Johnston
http://www.canada.com/montrealgazette/travel/story.html?id=ba5a574c-b050-4e81-acc3-d933bc260e6d
And for those of you who missed us on l’Épicerie TV show (the reason we are happily working soo hard now), you can view it on line..
http://www.radio-canada.ca/actualite/v2/lepicerie/niveau2_liste87_200806.shtml
Pass the beaver ribs SVP : Quebec chefs would like to see wild game on menus
I’m all for it, but seeing the complex, messy situation with wild plants, in the lack of knowledge out there, how many idiots who are ready to exploit without any respect for nature, not to mention how out to lunch the government is, I have little faith in their enforcement of any such program.. Many of the plants they want to ban are not endangered at all if they are picked properly, but it is easier for the government to ban their consumption than educate and enforce. I think this is too bad, but I see the immensity of the undertaking, issuing permits, hiring inspectors. . However, maybe with game, it would be easier. It’s definitely something to look at. Afterall, it is a part of our heritage, and it’s a healthier, tastier, sounder source of protein than industrial feedlot beef or chicken.
Cool ideas – Harold McGee explains the ins and outs of ice and chilling – so very cool. Love his no-tech icecream, and of course, throwing salt into the mix makes for a more efficient ice bucket! And little did I know that that old contraversial discussion about hot liquids sometimes freezing faster was named the Mpemba effect; I was always skeptical; now I will have to look into that further..
http://www.nytimes.com/2008/08/06/dining/06curious.html?partner=rssyahoo&emc=rss
How values affect taste.. No surprise there – so many things affect our taste : mood, ambiance, mind set.. to name but a few.. But I think that values do too can only be a good thing..
http://scienceblogs.com/cortex/2008/07/good_news_for_vegans.php
An interesting essay on the potato by Andy Griffin (The Lady bug letter)
Check out this old menu – very cool.. To think that as a kid, I thought I invented the double decker peanut butter, jelly, cheese and lettuce sandwich.
http://cookedbooks.blogspot.com/2008/08/kitchen-cabinet-of-curiosities.html
Their following post for horseradish vodka sounds so appetizing and I’m not a girl for hard stuff – perfect for caesars too.
P.S. Thanks to the Endless banquet for leading me to this site.
Must see farming documentaries
http://www.epicurious.com/articlesguides/blogs/editor/2008/08/four-must-see-f.html?mbid=rss_epilog
Alain Brumont at Auberge du Lac Morency in the Laurentians, with sommelier Guy Lelievre: a six course tasting menu featuring his fabulous wines from the southwest of France for 90$.. The wines: Vin de Pays des Côtes de Gascogne, Gros Manseng-Sauvignon, Brumont 2007/ Pacherenc du Vic-Bilh, Château Montus, 2000/ Madiran, Château Bouscassé, 2002/ Vin de Pays des Côtes de Gascogne, Les Menhirs, 2003/ Madiran, Château Montus, 1996 (6 litres)/ Pacherenc du Vic-Bilh, Vendemiaire, Octobre, 2000 http://www.lacmorency.com/
Quebec to allow raw milk cheeses. After a long battle, the 60 day rule is being lifted, opening the way for the production of the good stuff (full flavour French style young raw milk cheeses).. Looks like the Quebec cheese scene will only get more interesting.
http://www.theglobeandmail.com/servlet/story/RTGAM.20080731.wcheese01/BNStory/National/
Dog off the menu in Bejiing Intent on getting the Chinese to behave better by foreign standards, their Govt is banning dog on restaurant menus.. They seem more worried about offending the world with their spitting and eating and placating the animal rights activists than addressing real human rights issues – bizarro.
http://www.nytimes.com/2008/08/04/opinion/04dunlop.html?_r=1&ref=dining&oref=slogin
Food industry round up : The most stained cookbooks
All about Cilantro, aka Coriander I’m a lover, not a hater, but from experience, I’m not surprised by a ‘I hate coriander’ online club… However, I too believe that it is an aquired taste, not a ‘love it or hate it’ thing. Luckily, because it does enliven many a dish, and look how good it is for you too! http://gremolata.com/cilantro.htm
Nancy Hinton