soupnancy

Watering down for more flavour  I love Harold McGee.  Especially when his scientific observations reinforce my own experience.  Over years of making sauce, soup and vinaigrette, when doing my final tweaking - adjusting salt, sweet, acid, bitter and umami with a touch of this or that, I have learnt that sometimes what's missing is none of those, but a splash of water!  I also like diluted espresso and diluted juice, so go figure. 

http://www.nytimes.com/2010/07/28/dining/28curious.html?ref=dining

A great article about Magnificent Montreal, culinary and otherwise; you might even learn a fascinating detail or two about our history as well..

http://www.travelandleisure.com/articles/magnificent-montreal/6

The Paleo Diet-  Slightly ridiculous if you’re following strict guidelines; after all there have been some positive innovations since then like many cultivated fruit and veg…. But of course, cutting out refined and processed foods can only do wonders, and you can eat as much meat as you like.  http://www.theglobeandmail.com/life/health/trying-the-paleo-diet-be-prepared-for-caveman-crankiness/article1640404/

Restaurant/bar design trends

http://ny.eater.com/archives/2010/06/meet_the_new_school_restaurant_design_trends_of_2010.php