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  • simonathibault 3:11 pm on March 30, 2012 Permalink | Reply
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    Read Up On It – March 30th, 2012 

    After a brief one-week hiatus, Passable’s Read Up On It is back, with more content than you can throw a ham bone at.


    An image from CURED

    • First off, a short film produced by Joe York called “Cured”. It’s a mini-doc about Allen Benton, the ham and bacon producer based in Tennessee who found fame thanks to his beautiful foodstuffs. David Chang even raved about it for a few pages in his cookbook. File under: WANT.
    • We mentioned a few weeks ago that Montreal resto Joe Beef has their own Tumblr. Looks like their friends at Cabane À Sucre are following their lead.
    • And finally, here’s a new word to impress your wine friends/fiends with: minerality.
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  • simonathibault 6:25 am on March 16, 2012 Permalink | Reply  

    Read Up On It – March 16th, 2012 

    “Eat this.” “No, eat this.” “Don’t eat that.” It’s never ending.

    We keep seeing stories about foods that are bad for us. It seems like we are bombarded by ideas and facts. Who knew eating was a gastronomic game of russian roulette? This week in Read Up On It, we find out about red meat, hot dogs and trans fats.

    I’ll be over here, crying in the corner and eating an all beef hotdog covered with fries.

    • Also at CBC, news that red meat, if eaten daily, is apparently bad for us. Personally, I would like to know where and what kind of red meat these people are talking about. Could they be talking about red meat that comes from grain-fed cattle or grass fed? Because it’s been reported that grass-fed is full of healthy fats. (gets off soapbox- ed.)
    • I have a great love for Jean Reno. From Leon the professional to Viktor, the cleaner, he’s great at playing hard nuts to crack. But he has his funny side as well. Looks like he’s trying to tap into that side with this new french film, where he plays a washed-up chef.
     
  • simonathibault 2:04 pm on March 14, 2012 Permalink | Reply
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    Time. 

    At this time of year, I could swear the quality of light changes as well as the time spent in it.

    When I wake up at seven, it’s still a little dark out. My clock says it’s one time and my body says it’s another. The attic bedroom I sleep in is a little warmer these mornings. The floor isn’t as cold and the cat doesn’t feel the need to snuggle as much as he used to. The time is changing.

    I make a big batch of granola once or twice a week. Oats, oat bran and maple syrup (dark of course). A little bit of oil to help toast the oats and give them colour. Coconut and warming spices like cinnamon and allspice. Sometimes cardamom if I’m in the mood. After it’s cooked in the oven – making sure to stir it well halfway through so that nothing scorches – I let it cool slightly before I add dried fruits. The cranberries I bought, but I dried the apples last fall, bags upon bags of them. There are shreds of sweet quince leather, an entire day’s work, mixed in as well. But today, I don’t want to eat my usual wintry breakfast. Even though these are the last of the blood oranges I will see this season, I’m tired of citrus. The season is changing.

    It used to be that David would come home around 6, and it would be very dark outside. I would be making dinner and I would know he’s home  because the cat has lunged for the door. We say hello, kiss and I go back to finishing dinner. But tonight it’s almost seven, and the sun is directly above the horizon and shining into the kitchen. The time has changed.

    There are little bits of fall and summer that need to be eaten and remembered stored in my freezer. Fourteen pounds of apples that need to be used up and made into something. There are blueberries from the summer that have little ice crystals on them that tell me they need to be added to something before they taste freezer burnt. There’s a chicken carcass in there too, so I’ll make stock on the weekend, when I can let it simmer slowly. Dave will complain about the house smelling like it’s made out of chicken soup before company comes over. The seasons are about to change.

    Sitting at the kitchen table, I go through my cookbooks and my lists of things to do and make. The sun hasn’t set yet. I can’t see it anymore, it’s hidden behind the neighbour’s roof across the street. It’s almost 7:30 and only now is it dark. Time has changed.

     
  • simonathibault 4:05 am on March 9, 2012 Permalink | Reply
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    Read Up On It – March 9th, 2012 

    This week’s edition of Read Up On It is a love letter to butchery, a kooky ice cream parlour and a stocky southern chef who believes in the preservation of seeds, stories and more.

    • Speaking of butchering, Gastronomica invites Edward Lee to talk about his recent experience at an abbatoir. “You don’t hear “slaughterhouse” in the farmer’s vernacular. You hear euphemisms like “harvest my pigs” or “process my cows” instead. Stockyard signifies mega-processors like Swift or Smithfield. Small, independent processors are called abattoirs, which sounds so much more civil.
    • Eater also posted a teaser video of an ice cream book I need. Ever hear of Humphry Slocombe? If you haven’t – and especially if you have – check out this video.
    • I need to see this movie. You need to see this movie. We all do. Then we can all dream of sushi.
    • This last story is a little sad. Milk Thistle, a farm in upstate New York that supplied Momofuku Milk Bar with their dairy (and was subsequently immortalised in their cookbook) has shut down its operations due to financial troubles. The story in Edible Manhattan is an example of the problems that many small farmers face, and an example of how difficult it can be to farm.
     
  • simonathibault 8:31 am on March 2, 2012 Permalink | Reply
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    Read Up On It – March 2nd, 2012 

    In this week’s edition of Read Up On It, you’ll find everything from Martin Picard’s love of maple syrup and squirrel meat, tequila love and Montreal’s Joe Beef boys joins Tumblr.


    The Boys from Joe Beef hang out with Ferran Adria, via their Tumblr blog

    • Although Cristina Tosi’s “Milk” cookbook has been around for a while, that didn’t stop this intrepid reporter from Charleston, to try his hand at it, and deem Tosi to be the Samuel L. Jackson of the pastry world. Just cause she likes putting motherfucking salt in her motherfucking sweets?
    • And last but not least, Martin Picard of Montreal’s famed “Au Pied De Cochon” releases another cookbook, this time inspired by his Cabana À Sucre. The Globe meets up with him to talk about maple sryup and squirrel sushi.
     
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