soupnancy

On Fake meat  http://www.nytimes.com/2012/03/11/opinion/sunday/finally-fake-chicken-worth-eating.html?_r=2&hp   Not against it, but me, not so in.  Why can’t we just eat less, better humanely raised meat?  And more real food in general; there has to be a way.

Worried about all the plastic wrap in the modern kitchen? www.chow.com/food-news/107898/cooking-sous-vide-in-plasticis-it-safe/  Certainly worse for the environment than for us.

The Wonderbag – an eco slow-cooker and lifesaver in the developing world, cool http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/mar/09/can-slow-cooking-change-lives

No more stars for LA Times restaurant reviews – makes sense http://latimesblogs.latimes.com/dailydish/2012/03/stars-are-out-at-least-for-restaurant-reviews.html

 La Cabane Mtl is open in Old Montreal with Chef Martin Juneau – the reinvented sugar shack en ville! (in French) http://www.lacabane.ca/  Nice menu: http://www.lacabane.ca/menu.html

Interview with Anne Sophie Pic – top French chef  http://www.lepoint.fr/gastronomie/anne-sophie-pic-les-hommes-sont-meilleurs-avec-des-femmes-en-cuisine-08-03-2012-1439176_82.php 

Favourite quotes from the article:

Vous avez donc beaucoup douté au début ?  Bien sûr ! Ça m'a empêchée d'avancer. J'étais inquiète à l'idée de pouvoir commettre des erreurs. J'avais peur de ne pas être digne de l'héritage laissé par mon grand-père et mon père. Ça m'a inhibée pendant longtemps. C'est comme si j'avais l'impression de ne rien connaître. Ce qui a été une faiblesse est désormais devenu une force. La cuisine est une question de maturité. Elle évolue sans cesse. Il faut être en éveil en permanence, se remettre en permanence en question.

Vous essayez de féminiser votre brigade ?  Les hommes sont meilleurs avec des femmes en cuisine. Ils font plus attention à ce qu'ils disent. La complémentarité est vraiment très intéressante. 

Japanese hot spots in Montreal that aren’t about sushi – to try!  (in French)

http://fr.canoe.ca/artdevivre/cuisine/article1/2012/03/09/19480806-ca.html

15 Femmes Chefs – a new cookbook out on female Que chefs 

http://fr.chatelaine.com/blogue/billet/19897-coup-de-coeur-pour-15-femmes-chefs

Pied de Cochon maple cookbook launch at La Cabane PDC to much fanfare

Overview, photos and JG interview http://cabanepdc.tumblr.com/

First article out in English http://www.theglobeandmail.com/life/food-and-wine/trends/trends-features/shareTweet/article2352911/

Gazette slideshow http://www.montrealgazette.com/life/food-wine/Photos+Martin+Picard+launches+book+Pied+Cochon+Sugar+Shack/6254416/story.html

Review in French http://www.cyberpresse.ca/vivre/recettes/201203/02/01-4501822-nouveau-livre-du-chef-martin-picard-le-pied-du-sucre.php

Inferno – a new restaurant in Little Italy to check out

http://www.cyberpresse.ca/vivre/cuisine/restaurants/201202/23/01-4499067-inferno-le-3e-cercle-de-lenfer.php

Following recipes or not  http://www.eatyourbooks.com/community/cree-le-favour

This article resonated with me because I approach recipes in this way and have a similar dishwashing-recipe following boyfriend.  I have always had a love/hate sort of relationship with ‘recipes’; the spelled out version bothers me, but of course I’ve relied on them too.. And still, I wrestle with the importance of writing things down or following a new baking recipe to a tee (which I never do) as opposed to just going with the flow with uneven results.  (Until I write my own article, this girl says a lot of it probably better).

Why Tibetans like yak (meat) – Great article! http://www.nytimes.com/2012/02/22/dining/momos-tibetans-forbidden-special-treat.html