soupnancy

Bits and Bites March 2011

What about Trotter?  Just what I was wondering.. 

http://www.nytimes.com/2011/03/30/dining/30trotter.html

Some important perspective on food spending; in Canada, I think it is just as ridiculously low at 9% because we don’t pay the real cost of food in the industrial system http://civileats.com/2011/03/29/mapping-global-food-spending-infographic/

Aphrodiasac science from University of Guelph, a glimpse

http://blogs.laweekly.com/squidink/2011/03/weird_science_saffron_ginseng_spices_up_your_sex_life.php#

Mario Batali’s Eat Italy soaring – wildly popular, now with an ambitious roof top addition; I don't understand but hey he's laughing http://ny.eater.com/places/eataly

Not sure Bacon will ever jump the shark  I love it as much as the next cook/eater but I have been trying to ignore it (or at least not focus on it) for years now..  I don’t want to be sick of it.  With smoked duck fat, I hardly need it so much. http://ny.eater.com/archives/2011/03/new_yorks_most_insane_new_bacon_dishes.php

Six things to feel good about on the food front; change is slow but there is hope http://opinionator.blogs.nytimes.com/2011/03/22/food-six-things-to-feel-good-about/?smid=tw-bittman&seid=auto

Congratulations to Chuck from Gardemanger for taking on Iron Chef Bobby Flay and winning!  With a lobster guedille, bloody Caesar, poutine and jerk lobster, hard to imagine, but whatever that means, good on him.. http://community.foodnetwork.ca/blogs/hostsinterviews/archive/2011/03/14/chuck-hughes-on-battling-bobby-flay-iron-chef-america.aspx

L’Alliance des Femmes Professionelles des Métiers de Bouche (AFPMB) has a website – sign up or read the journal ‘Pleine Vapeur’ http://www.afpmb.ca/Journal.aspx

Gilda Meneu’s handy recent restaurant round-up

http://www.gourmet-galopin.com/les-restos-de-la-semaine-3/

Quebec terroir products, a dated and generalist overview when you consider all the other little speciality producers breaking ground today, but still.. 

http://www.lactualite.com/culture/35-produits-pour-savourer-le-terroir-du-quebec

Modernist Cuisine – Michael Ruhlman gives a practical overview of this massive, cutting edge tome on cooking, focused on the latest techniques, exploring old and new in light of recent scientific understanding and modern chef’s creativity http://www.nytimes.com/2011/03/09/dining/09modernist.html

A more biting critique with many good points amidst the griping

http://www.esquire.com/blogs/food-for-men/john-mariani-grant-achatz-031811

David Chang on future openings in TO

http://www.theglobeandmail.com/life/food-and-wine/trends/trends-features/megachef-david-chang-dishes-on-why-hes-setting-up-shop-in-toronto/article1935590

The Welsh celebrate March 1^st, Saint David’s Day with Leeks; I love this photo..

http://leitesculinaria.com/68535/writings-saint-davids-day.html

Cooking with coconut oil, a vegan replacement for butter and like all saturated fats, not so bad for you after all

http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=1&_r=1

Lesley Chesterman’s take on the Montreal Highlights Festival showcasing Women Chefs

http://www.montrealgazette.com/life/food-wine/High+Lights+Festival+year+women/4378806/story.html

A Great quote from Bill Zacharkiw’s wine column in the Gazette on female winemakers..

But is there a difference if a woman or a man makes pinot noir in one of the most demanding wine regions of the world? In what might be the quote of the week, she said: “Mothers probably make better pinot noir because we are more open to our kids not turning out exactly like we may want.”
Read more: http://www.montrealgazette.com/life/High+Lights+Festival+Women+bring+subtlety+World+wineries/4379025/story.html#ixzz1GB4Jn2o9