soupnancy

Harold McGee debunks MSG myth  MSG is NOT bad for you!http://luckypeach.com/on-msg-and-chinese-restaurant-syndrome/

Our gigantic problem with portions http://www.theguardian.com/lifeandstyle/2016/apr/25/problem-portions-eating-too-much-food-control-cutting-down?

I love Dorie Greenspan! Her books just make you want to bake.http://luckypeach.com/what-would-dorie-greenspan-do/

A Naked restaurant, C’mon! http://www.theguardian.com/global/commentisfree/2016/apr/22/naked-restaurant-london-the-bunyadi-horror

Ken Oringer on Kitchen Culture Then and Now - Less brunoise, More XO sauce http://luckypeach.com/culture-of-the-kitchen-ken-oringer/

Anthony Bourdain on his documentary about Jeremiah Tower, a US food icon – It’s important to remember/get to know the pioneers! http://www.grubstreet.com/2016/04/bourdain-jeremiah-tower-interview.html?

Des ouvertures de resto à Montreal attendues ce printemps http://journalmetro.com/opinions/bouffe-et-compagnie/951268/5-restos-qui-feront-le-printemps/

Great article by Mario Batali on the evolution of food, cooking and dining and the impact of food TV http://luckypeach.com/how-food-became-pop-culture-mario-batali/

Funny this trend of more food savvy people who don’t know how to cook http://www.theguardian.com/commentisfree/2016/apr/17/too-many-cookbooks-not-enough-broth-gwyneth-paltrow?

Carbonaragate http://www.newyorker.com/culture/cultural-comment/carbonara-purists-cant-stop-the-pasta-revolution? I think we should respect and celebrate traditional recipes and know what the original recipe is, without being afraid of riffing on it and making it our own. But then it should be referred to as ‘our take on Carbonara’ or ‘Carbonara inspired..’  And when it no longer resembles the original(s) at all, then it should be called something else.

Kale is not ‘healthy’. Our food is not healthy; we will be healthy if we eat nutritious food, which means more cheese than cheese product, more pig’s ears than mechanically separated meat, more grains than white flour.. alongside that kale salad. https://www.washingtonpost.com/lifestyle/food/no-food-is-healthy-not-even-kale/2016/01/15/4a5c2d24-ba52-11e5-829c-26ffb874a18d_story.html

My favourite kind of wine is white and fresh – with some novel recommendations via Bill http://montrealgazette.com/life/more-lessons-in-white-the-refreshing-quality-of-acidic-grapes

Perspective on Molecular Gastronomy: Tricks vs Taste and Nutrition Exactly! I went to NY to do a class on Hydrocolloids ten years ago because it was new and fascinating.  But back in my kitchen, I realized how stupid it was for me here at Les Jardins Sauvages, working with the freshest terroir product to be over-manipulating with all these industrial powders. Yes, I gleaned a few techniques and a deeper understanding of gels but most of it went into the trash. It just didn't make sense if I listened to my taste buds and a conscience. Around the same time I rediscovered béchamel, traditional mayonnaise and creme anglaise for ice cream. No going back. https://munchies.vice.com/en/articles/molecular-gastronomy-still-needs-to-taste-good

The Earthquake that’s about to Hit Restaurants  No doubt prices have to go up no matter how crafty and smart we get in managing, even if people find it crazy to pay 18$ for a dish.. With super slim/non-existent profit margins, while trying to pay better wages, alongside exorbitant taxes etc, not to mention food and all other ‘fixed costs’ that have also increased. We’ve all been holding our breath for too long. One step would be axing the tip as an essential revenue/salary, but that’s only a part of the solution. No matter how the cookie crumbles, we have to charge more period.  People will hate it, they won’t understand, but c’est comme ça.  Inevitable, especially with the new generation of labour with benefits. http://www.gq.com/story/david-chang-resturant-business-challenges

Sourdough starter, a wonderful pet   I lovingly kept one (Leonard) for almost a year, going from taking precious care of it with regular feeding to negligent spontaneous feeding when I wasn’t making enough bread.. Eventually he turned and I ditched the idea which I love in theory, but realistically, I only make bread once a week and I’m not into pets.  Now, I just start my bread a day or two in advance for a complex flavour without the daily doting. http://mobile.nytimes.com/2016/03/23/dining/sourdough-starter-bread-baking.html?

Butcher, Baker or Scientist - Find your suitable career via a survey  Great in theory, Bullshit in practice.  The food industry is more nuanced than that. Apparently here, my strength is in marketing/business administration which is the opposite of the truth. Reminds me of a survey in high school that told me I should be in marketing, business administration or pure science, very different from cooking.  Good thing I never paid too much attention! http://tasteyourfuture.ca/butcher-baker-or-scientist-where-do-you-fit/

Best Montreal Pho I love ‘Tonkinese soup’ and living in the country, I miss it even if I can cook something similar that pretty much hits the spot. Because I’m no longer a city girl, I’ll take his word on these recommendations..  http://www.shutupandeat.ca/2016/03/29/montreals-best-pho-2016/