soupnancy

Bits and Bites Feb 2013

The Horsemeat Ikea scandal, Mark Bittman comments - right on!  Its not horse persay that is worrisome but the way alot of our food is produced and processed in the industrial system.  Better to eat a horse steak from a good source than meatballs from a furniture store! http://www.theworld.org/2013/02/horsemeat-scandal-hits-furniture-giant-ikea/

Tripes & Caviar – a creative hipster pop-up turned resto in Verdun, apparently a welcome addition to the Mtl dining scene http://www.montrealgazette.com/life/food-wine/Critic+Notebook+Tripes+Caviar/8036284/story.html

Sugar is toxic: ‘It’s the sugar, folks’ http://opinionator.blogs.nytimes.com/2013/02/27/its-the-sugar-folks/?smid=tw-bittman&seid=auto

New York Foraged Food Restos – Wow, if all it takes is lichen or pine needles on your menu to qualify as authentic, maybe I should start rethinking how to describe Les Jardins Sauvages with conservatively >100 varieties of plants & mushrooms that we sell fresh, cook on our menu and process into an array of preserves. Without lichen or pine needles. I need to find a superlative or new term for 'lots of truly local and wild, sustainably foraged food'!? http://newyork.grubstreet.com/2013/02/new-york-restaurants-foraged-food.html

Granola goes upscale
http://www.nytimes.com/2013/02/20..

Urban agriculture in Tokyo office buildings http://www.thecultureist.com/2013/02/18/urban-hydroponics-tokyo-office-buildings/

Hotel Herman and Montreal Cuisine, an article by Adam Gollner  I haven't tried this restaurant but I'm all for local and 'feminine', as in soigné, moderate portions vegetables as present as meat and fat, not that this is new for Montreal http://www.theglobeandmail.com/life/food-and-wine/food-trends/montreal-cuisine-lightens-up-but-can-we-still-get-foie-gras-poutine/article8824817/

Chefs’ dream destinations (in French)

http://www.lapresse.ca/voyage/nouvelles/201302/18/01-4622645-les-destinations-de-reve-des-chefs.php

Ten important chefs http://www.dailymail.co.uk/home/moslive/article-2011767/Marco-Pierre-White-Heston-Blumenthal-The-greatest-chefs-Raymond-Blanc.html

Bocuse d’Or Culinary Olympics: France first, Denmark  2^nd, Japan 3^rd, Canada 9^th http://www.goodfoodrevolution.com/bocuse-dor/ 

Jian Bing – a kind of N. Chinese egg-crepe ‘sandwich’ – looks good! http://www.montrealgazette.com/life/food-wine/Sandwich+Club+Jian+bing+popular+import+from+China/7953751/story.html

Food & drink inspired by Chanel#5 As I get into making cosmetics with coco butter, almond oil, lemon balm lavender cayenne and etc. I do love the idea of going back and forth between these parallel universes in terms of knowledge and inspiration.  But I like to keep them separate too, I love lavender on one side not as much on the other – citrus, coriander and anise go both ways.  http://www.tv5.org/cms/chaine-francophone/programmes/p-80-s2-z73-lg0-PAPILLES.htm?prg_id=476493&

Hottest NYC restaurants  Can hardly keep up in Montreal, forget about New York  http://ny.eater.com/archives/2013/02/eater_heat_map_3.php

Food movies for a winter night - most oldies now, loved them all http://www.montrealgazette.com/life/food-wine/restaurants/feast+foodie+movies+some+actually+make/7906995/story.html

Lefse – interesting!  Kind of like gnocchi prep but cooked like pancakes, kind of like roesti or latkes then, but not quite.  Every country and culture has a variation on so many basic things the same but different, be it flatbread, mirepoix, custard, meat stew, ketchup..  I love that!