soupnancy

The ultimate French fry.  For cooks only, very interested foodies, or anyone who wants to know how far some cooks go in the pursuit of perfection.  Whether you decide to settle for a lesser frite or not, it’s still enlightening to understand what’s at the bottom of this favourite dish.  http://www.cookingissues.com/2010/04/27/the-quest-for-french-fry-supremacy-part-1/

The annual list - S. Pelligrino’s top 50 restaurants in the world: Noma (Denmark) bumps El Bulli and the Fat Duck down one http://www.theworlds50best.com/awards/1-50-winners

Food and Music – looks like a great show

http://www.montrealgazette.com/life/When+food+rock+roll+harmonize/2958803/story.html 

Chefs out west go nuts with takes on poutine – I love it..  Anything for national unity.  I’m not sure about all this poutine pizza though.  And they think a galvaude is weird?

http://www.theglobeandmail.com/life/food-and-wine/poutine-conquers-the-west/article1549529/

Quebec products of interest from the SIAL  http://www.montrealgazette.com/life/Tasty+treats+from+Quebec/2958807/story.html

An interview with Anne Sophie Pic, (French female chef with 5 michelin stars between her two restaurants) http://www.epicurious.com/articlesguides/blogs/editor/2010/04/interview-with-annesophie-pic.html

Françoise Kayler, ex La Presse food critic and a grande dame in the Quebec food world, passes away suddenly in her sleep  http://www.cyberpresse.ca/vivre/cuisine/201004/24/01-4273891-la-critique-culinaire-francoise-kayler-est-decedee.php

Will Asian carp be the next Chilean Sea Bass as Silverfin? If it tastes like crab, I’ll do my part to help control stocks.  http://www.epicurious.com/articlesguides/blogs/editor/2010/04/asian-carp-the-next-chilean-sea-bass.html

Iceland volcano – a reminder that local food makes sense  http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/apr/19/iceland-volcano-fruit-vegetable-shortages

More about Kopi Lowak, those cherished civet turd coffee beans  Now that the trend has become somewhat of an industry, there are nuances to understand and questions to ask to make sure you’re getting the real shit.  http://www.nytimes.com/2010/04/18/world/asia/18civetcoffee.html

Cilantro haters – try changing your patterns to get over the hump and start appreciating those aldehydes..  http://www.nytimes.com/2010/04/14/dining/14curious.html

Vegans might consider eating oysters, and the rest of us should most definitely be digging in!  http://www.slate.com/id/2248998/

BBQ sundae – Good food repackaged for convenience, a cute name –winner, no doubt! http://obsbite.blogspot.com/2010/04/behold-barbecue-sundae.html

Staff service notes from David Chang’s new resto, Ma Peche offer a glimpse of what goes into a restaurant meal..  Some find this crazy, but I don’t – there are just so many details to get right.  Then again, it’s probably ‘hell’ to work for me too. http://ny.eater.com/archives/2010/04/this_is_exactly_how_crazy_it_is_to_work_at_ma_peche.php