soupnancy

Bits and Bites February 2016

Help! I’m the only foodie in the family, Diana Henry  https://t.co/V1eKVBAhJF  A Good read..

No, it's not all about food, food is dinner. But since dinner happens every day, I need my partner to appreciate food and wine, otherwise it's just passing up on so much easy pleasure. When we have so many other battles in life, I want my dinner table free of squabbles. I have dated guys who weren't so into food, but at least they had good appetites, open minded good eaters who I used as guinea pigs. I ditched a few dates for ordering Pepsi or being picky eaters, I knew there was no way it would work. 

Luckily I found a guy who values food as much as me, if not swish restaurants or the latest trends, he knows who grows the best tomatoes and how to pick out a melon, willing to pay for primo produce (not to mention the foraging!). At the market, people saw us shopping and exchanging wondering what the occasion was, to find out it was just dinner! We are not rich, it is a choice to spend your time and energy on food, which could only work for some people and not others, I can see the conflicts in another life.  With my François des Bois, every meal is a celebration and I can't imagine living life otherwise.  So, I sympathize. I can deal with a Dad or a few (old) friends who aren’t so into food, and kids for a certain time of course because well that’s more complicated, but my partner, no and never..

Top skills in the restaurant biz I agree that these are key, a genuine warmth and aim to please and work ethic more than impressive credentials on a cv. I would just add ‘being quick’ as in on your feet and mentally. The rest can be learned and comes naturally if someone likes the place and believes in what they offer, ie. wants to be there.  http://www.businessinsider.com/skills-danny-meyer-looks-for-in-job-candidates-2016-2

Efforts to reduce slave labour via US imports  A start.. It’s about time we start paying more attention to this reality, from shrimp to cell phone components.  http://firstwefeast.com/eat/slave-labor-products-banned-congress/?

Ten of the world’s most expensive restaurants  Even as a chef obsessed with food, I find it crazy to spend the equivalent of a mortgage payment on a meal, but maybe just one, just once in my life..  Not because it is expensive but tops, like Pic say. http://www.wisebread.com/10-of-the-worlds-most-expensive-restaurants?

Important people in the food world, according to Roman Cho http://food52.com/blog/15760-13-people-to-know-in-the-food-world-right-now

Restaurants and recipes for Valentine's Day http://montrealgazette.com/entertainment/lesley-chestermans-valentines-day-survival-guide-10-delicious-ways-to-woo-your-lover

Cilantro, fresh coriander - Why some people love and others hate it Although a big factor is exposure/culture (I have seen so many acquire the taste), on a chemical level, apparently the haters don’t detect the delicious aldehydes in the bouquet, only the ‘soapy’ ones http://montrealgazette.com/opinion/columnists/the-right-chemistry

How the brain perceives taste – Neurogastronomy shows how crucial texture and the other senses are in our taste experience, providing tools and applications for changing diets and cancer treatment http://grist.org/science/neuroscience-comes-to-dinner-how-brain-tweaks-could-change-our-diet/

Food Media going soft?! The problems no one wants to talk about Good article on point! http://firstwefeast.com/eat/problems-with-food-media/

Cheap food has hidden costs to society; ‘True Cost Accounting’ reveals the real cost of Industrial food production http://www.theguardian.com/commentisfree/2016/feb/03/cheap-easy-food-easyjet-stelios-haji-iannou?

The case for organic agriculture strengthens in how to feed the world http://blog.ucsusa.org/science-blogger/organic-agriculture-is-key-to-helping-feed-the-world-sustainably

Natural Home uses for Hydrogen Peroxide – handy! http://wisemindhealthybody.com/tracey-black/hydrogen-peroxide-facts/

Slowfood biodiversity monitor of animal breeds – how industrial methods have impoverished the genetic diversity and the the security of our food supply  (a short French video with English subtitles) https://www.youtube.com/watch?v=Xdw3DmDTCfs&feature=youtu.be&a

A new primo coffee using bacteria from the lab as opposed to civet or elephant poop http://grist.org/food/move-over-civet-cats-this-coffee-company-tries-a-fresh-approach-with-bacteria/

Les chefs se suicident toujours http://www.parismatch.com/Actu/Societe/Le-dernier-adieu-a-Benoit-Violier-908677

La vie des chefs sans glamour, un rappel  http://www.journaldemontreal.com/2015/02/07/le-visage-obscur-des-chefs-cuisiniers

Bits & Bites April 2015

Les meilleurs fromages Canadiens 2015 – Laliberté (Fromagerie Presbytère) takes the top Canadian prize http://lynnefaubert.com/fr/2015/04/26/the-best-canadian-cheeses-2015/

The list of 35 Food Trucks on the Montreal circuit this summer http://tvanouvelles.ca/lcn/infos/regional/montreal/archives/2015/04/20150424-180331.html

Yes! Forget the nutritionists, follow flavour http://www.wsj.com/articles/how-flavor-drives-nutrition-1428596326?KEYWORDS=Flavor+drives+nutrition

Jackfruit, an exotic fruit/veg that is gaining favour (especially with vegans) I only tried it once and was not impressed.. I’d definitely give it another go if I was on spot, preferably not out of a can, but I’m in search of a pulled pork replacement either. http://www.theguardian.com/lifeandstyle/shortcuts/2015/apr/12/green-jackfruit-vegetable-pulled-pork

Two Farmers’ stories – The big guys control the market, the small farms get the foodie love, here’s why we should care about the mid-sized farm http://grist.org/food/2-farmers-stories-the-fall-and-rise-of-the-mid-size-farm/

Freeze-Fry Steak  If you feel like fiddling with your steak for supposed great results.. http://www.bonappetit.com/test-kitchen/how-to/article/clap-steak-ideas-in-food

Rene Redzepi meets a Japanese master https://mail.google.com/mail/u/0/#inbox/14cbaaae5353c03c

Thomas Jefferson, a real original NA foodie Inspiring. I remember falling in love with him through a few of his food quotes, reading about his food ventures and musings, my kind of politician. http://www.brainpickings.org/2012/11/16/thomas-jeffersons-creme-brulee/

A new Montreal delivery service for fine foods http://montrealfrais.com/landing-page/

Montreal food critics discuss what makes the perfect restaurant following up on the article in Caribou magazine http://ici.radio-canada.ca/emissions/medium_large/2014-2015/chronique.asp?idChronique=368979

More reason to consume less plastic http://gizmodo.com/why-the-plastic-recycling-market-just-crashed-1694804237

Classic French food hits the spot  Especially today, the classic French restaurant experience is refreshing amidst the hip scene of creative n’importe quoi and accompanying pretension.  Funny how what seemed fancy and snobby 20+ years ago now feels comforting.  Maybe its just for people my age?  Like L’Express, how we all love it and return for good food, solid classics no flafla, professional service that remains warm and knowledgeable, perfectly satisfying!  when you think it would be staid. Reminding us how it should be.  Love. http://www.cntraveler.com/stories/2015-02-13/classic-french-restaurant-paris-food-allard-la-fregate

Fred Morin (of Joe Beef) talks celiac,  and calls for more empathy towards customers   I agree, it seems that many chefs today are in performance mode with their tricks and hip factor, almost forgetting about the customer.  You need to want to please. And if you have lived a little, you know and love several people who would be 'complicated customers', who like their meat well done or the music not too loud, etc and you want them to be happy. I can get annoyed with the anti-gluten/allergy trend, but I take each one seriously out of principle, my mother's face helps, I have a family of celiacs.  http://luckypeach.com/the-art-of-gluten-free-living-according-to-joe-beef/

Normand Laprise’s Toqué cracks a top world restaurant list, a first for Montreal/ Canada   http://ottawacitizen.com/life/food/and-the-only-canadian-restaurant-to-crack-this-list-of-the-worlds-top-100-is

Terra Madre St.Lawrence, a Slowfood Event held April 22-26, 2015 in Montreal,  is the first regional meeting of food communities ever organized in Canada. The event aims to gather powerful organizations that share our mission for a good, clean and fair food system.  For the occasion, Slow Food Montréal will also be host of the Salon du Goût de Montréal – an event showcasing the products of the farmers, fishers and other producers of the communities we support, as well as the 10^th National Meeting of Canadian Convivia. With all these celebrations, we wish to highlight the food communities of Quebec and the rest of Canada and offer the participants and other organizations that share our goals a place to meet and debate. See programming: www.terramadre.ca.

What is Slowfood? A video of some of the people across Canada (including us cameo): https://vimeo.com/110986872