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



Bits and Bites February 2010

Where's the Montreal en Lumiere round up?  No one is talking much about the festival events or critiquing the meals??  Besides a few tweets and some brief and random reviews about everything but the food served, few are speaking up..  Meanwhile most of the events were booked.  It's bizarre.  Maybe they are saving it for a post festival essay (once the chefs are gone).

A snapshot of Eastern township chefs' dinners  http://communities.canada.com/montrealgazette/blogs/shopchopeat/default.aspx

On the hot ticket at Toqué  http://www.cyberpresse.ca/opinions/chroniqueurs/marie-claude-lortie/201002/26/01-4255471-arola-rocker-moleculaire.php

Greening the Olympics  Not food related per say, but Olympics talk is everywhere these days, and this proposition makes so much sense – I’m in!  http://www.grist.org/article/2010-02-16-want-to-green-the-olympics-stop-moving-them-around

Pork dinners are the big thing  http://ny.eater.com/archives/2010/02/the_breslins_suckling_pig_dinners_a_new_challege_to_bo_ssam.php

Aquaponics – a greener greenhouse with fish to eat  http://www.nytimes.com/2010/02/18/garden/18aqua.html

Great Canadian Food and Food Stories with Nathalie Cooke :  Professor Nathalie Cooke, Editor in Chief of Cuizine, will give a lecture on Thursday, February 11 at 6:30pm at the Eleanor London Côte Saint-Luc Public Library on the rich history and culture of Canadian food.  http://elcslpl.org/programs/courseslectures/courses.htm

Aphrodisiacs on the menu

http://www.nytimes.com/2010/02/10/dining/10erotic.html?

The Naked truth about aphrodisiacs, some recipes

http://leitesculinaria.com/9995/writings-history-of-aphrodisiacs.html?

The new chef at Laloux is Seth Gabrielse, a Racha Bassoul protégé 

http://endlessbanquet.blogspot.com/2010/01/calling-all-anise-fans-calling-all.html

Yoga and foodie culture meet and collide

http://www.nytimes.com/2010/01/27/dining/27yoga.html

Mile End, the new Montreal style Jewish deli in NYC can’t keep up with demand

http://ny.eater.com/archives/2010/02/following_meat_shortages_week_old_mile_end_closes_to_regroup.php

Michael Pollan talks simple food rules on Oprah

http://www.grist.org/article/2010-01-28-michael-pollan-sets-food-rules-on-oprah