soupnancy

B&B August 2016

THE MOST EXCLUSIVE RESTAURANT IN AMERICA Damon Baehrel’s methods are a marvel, and his tables are all booked until 2025. Or are they? By Nick Paumgarten  http://www.newyorker.com/magazine/2016/08/29/damon-baehrel-the-most-exclusive-restaurant-in-america Ridiculous! Unlikely that he’s alone (and why would that be a good thing?) His concoctions sound gross anyway, even dangerous! If he really lived so completely off the land, there would be more mention of real wild vegetables, more than bark, sap, goldenrod and powders. And a 10yr waiting list, c’mon. It all sounds so incredibly exaggerated. Hardly surprising with all the BS out there these days. If  Baehrel didn’t exist, foodies would have to invent him.’ 

Where to eat in Montreal according to another:  Covers most of the tops, including newbies, looks like a good list.. http://www.foodrepublic.com/2016/08/24/where-to-eat-in-montreal-quebec/

Gluten probably not to blame Unless You Have Celiac Disease says another study http://www.pbs.org/wgbh/nova/next/body/unless-you-have-celiac-disease-gluten-sensitivity-is-probably-just-in-your-head/

The Colonel Sanders recipe of 11 herbs& spices revealed ! In case you want to make KFC at home.. http://www.countryliving.com/food-drinks/a39634/kfc-chicken-secret-recipe-revealed/

The Secret to a long and healthy life: A plant based diet with more beans than meat and Weeds, Community, Walking, Wine, Sex and Naps http://news.nationalgeographic.com/2015/04/150412-longevity-health-blue-zones-obesity-diet-ngbooktalk/

Indigenous foods that are underrated. Move over kale! And we at Les Jardins Sauvages have a hundred more! http://civileats.com/2016/08/23/the-native-foods-we-should-be-eating/

About the person not the gender – I agree fully with her, my experience being similar as a woman in the kitchen http://luckypeach.com/its-about-the-person-not-the-gender/

The rise of the Hipster sommelier not always Delicious https://grapecollective.com/articles/how-the-hipster-somms-could-get-away-with-murder-and-how-we-can-stop-them

How Plants get such wierd names I love the common names and the weirder the better (although the latin names do come in handy once and a while) http://luckypeach.com/a-plant-by-any-other-name/

57 things to eat/drink before you die in Montreal according to someone http://dailyhive.com/montreal/things-to-eat-in-montreal

On Michel Richard, legendary French-American chef, after his passing http://articles.latimes.com/2006/nov/01/food/fo-calcook1

SlowMeat: Eat less better quality meat http://www.slowfood.com/what-we-do/themes/slow-meat/

A Name You Should Know: Eugénie Brazier,  a great (and underappreciated) Michelin starred French Chef from the 1930’s. Love this quote of hers and signature dish: ‘Of cooking, she would write that it’s "not complicated… you have to be well organized, to remember things, and to have a bit of taste." Among the many dishes she became famous for, volaille demi-deuilis a rich and aromatic masterpiece. An abundance of black truffle slices are slid between the flesh and the skin of a Bresse chicken, to perfume the meat while it poaches in bouillon. It’s finished with a cream-enriched sauce made from the reduced cooking liquid.’ http://www.eater.com/2016/8/12/12382076/eugenie-brazier

Review your oyster knowledge with Rowan Jacobson’s twenty (new) rules for Oyster eating http://luckypeach.com/guides/the-new-rules-of-oyster-eating/

Huel – the food of the future? Yuck, I hope not. “If I had to eat this, I’d lose the will to live pretty quickly.” https://www.theguardian.com/science/2016/jul/31/huel-human-fuel-hi-tech-food-powder?CMP=twt_a-lifeandstyle_b-gdnfood

I love the idea of a community oven.. https://food52.com/blog/17568-the-centuries-old-form-of-public-cooking-that-s-making-a-comeback?

Bio et Rentable: Promising future for organic farming with work towards a sustainable/profitable business model (in French) http://plus.lapresse.ca/screens/2171e9ca-ba61-4b25-a359-6c8b33cd6aa3%7CpuEIeZ1h_e0g.html

Mushroom Leather - Neat! http://grist.org/living/your-next-leather-accessory-might-be-made-from-mushrooms/

The Science of Baking Cookies http://luckypeach.com/the-science-of-baking-cookies/

Food fraud and misleading marketing  You have to be on your toes when shopping at the supermarket. Frustrating. Yes even Oasis juice has at its base that apple/pear concoction that likely contains apples grown in China with pesticides that are banned here.  http://firstwefeast.com/features/2016/08/food-fraud-at-supermarkets/

How food became pop culture: Mario Batali sums up the last 40 years or so of the North American food scene. Good read, especially for younger cooks and foodies for a bit of perspective. http://luckypeach.com/how-food-became-pop-culture-mario-batali/

The Globe & Mail’s Food 53 - Influential people in Canadian food http://www.theglobeandmail.com/life/food-and-wine/the-food-53-thegatekeepers/article31118114/#index?cmpid=mktg16

Bits and Bites, December 2014

Silly food is killing us There is indeed a fine line between haute cuisine and stupidity http://www.telegraph.co.uk/foodanddrink/11306710/The-Fat-Duck-Silly-food-is-killing-us-body-and-soul.html

'Important' Food media moments from 2014 http://food52.com/blog/11930-some-of-the-most-important-moments-in-food-media-from-2014

CTV Sunday Bite ‘best food moments of 2014’ featuring artisans, new restaurants and us foragers.. http://montreal.ctvnews.ca/video?playlistId=1.2164361&utm_source=dlvr.it&utm_medium=twitter

The ‘best of’ lists from Montreal restaurant critics if you haven’t had your fill of annoying lists yet..  http://boucheesdoubles.net/2014/12/toutes-les-listes-de-top-restos-a-montreal-pour-2014/

‘Best of’ – Montreal Bakeries and Pastry shops by Mayssam - a useful one if you like sweets http://willtravelforfood.com/2014/05/27/montreal-best-bakeries-pastry-shops/

20 wines for under 20 (or 30$) for the holidays http://chacunsonvin.winealign.com/articles/2014/12/27/20-a-moins-de-20-ou-30-pour-decembre/

Interesting perspective of eating habits over time, countries http://www.nationalgeographic.com/what-the-world-eats/