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  • simonathibault 6:35 am on November 30, 2012 Permalink | Reply
    Tags: ,   

    Read Up On It For November 30th, 2012 

    After a week’s abscence, Read Up On It is back!

    Let’s get to it.

    • On the other hand, I don’t know how I feel about eating this morsel: sea cucumbers. (Via Chicago Reader)


  • MB 9:58 pm on November 23, 2012 Permalink | Reply
    Tags: ace burger co, best new restaurants, edible matters, jincheng, , ,   

    Halifax’s Best New Restaurants 2012 

    This week’s issue of The Coast is the 2012 Best New Restaurants issue. This year’s picks were a breeze. Ace Burger Co., Edible Matters and Jincheng Chinese Cuisine have easily become three of my favourite local restaurants in the past few months.

    I think that each of these restaurants are tapping into the core wants and needs of Halifax:

    Edible Matters is providing high quality, locally sourced food to an area that has been lacking a dynamic neighbourhood haunt, and they are adapting to their community’s needs, morphing from a café with counter services to a sit-down restaurant. The chefs, Chris Burton and Jamie MacAuley, are knocking it out of the park with their fresh, homey menu. It’s a breath of fresh air.

    Jincheng is offering something truly authentic to Chinese students and expats—and anyone else who has spent enough time in Sichuan to call it either home or a home-away-from-home. They are also offering one of the few truly sweat-inducing eating experiences in town, with their numbing and searing dishes.

    Ace Burger Co is bringing an effortless sense of cool to the now-booming burger business in town, melding simplicity and quality and eschewing the franchise model that tends to remove any personality from the fast food dining experience. The small scale that they choose to work has resulted in a detail-oriented efficiency that has let them actually meet their potential. A rare thing for any restaurant.

    So now that you know mine, what are your favourite new restaurants? I wanna know!!

    (Note: the photo in the bottom left corner is from The Coast, taken by the talented Scott Blackburn. The rest are mine!)

  • simonathibault 6:31 am on November 16, 2012 Permalink | Reply
    Tags: , ,   

    Read Up On It For November 16th, 2012 

    This week’s edition of Read Up On It explores everything from Escoffier to latte art. Dig in and enjoy!

    • AdAge recently published an article entitled “How America Eats Today”. Guess what: it’s all about pre-made food. The easier, the better. Canned soup? Too much work. Surprised? Nope.
    • This one is for coffe snobs: Latte art from Japan. Check out the Cat Bus from “Totoro”! (via Dvice)


  • simonathibault 3:53 pm on November 15, 2012 Permalink | Reply
    Tags: Guy Fieri, Restaurant Reviews, Reviews,   

    Fieri’s Fiery Fiasco 

    Generally speaking, Passable is a Halifax/Nova Scotia/Atlantic Canada food blog. Sure, sometimes we talk about the places we’ve visisted, or people we find interesting that aren’t located in the immediate area.  That’s where Read Up On It fits in. It’s a collection of links to posts/videos/stories about the food world at large.

    In the case of the recent New York Times Review of Guy Fieri’s new restaurant, well… it kind of deserved its own post.

    To be truthful, most restaurant reviews are interesting only to the people who live in the city where said review is posted.  To be fair, there are people who don’t live in New York who read the NYT’s reviews: foodies, restaurant people, chefs, and weirdos like me who like to know what’s going on in the world of food.

    But this review in particular was soon read by people who don’t read reviews. Why? Because it’s funny. Because it’s rude.  Because it’s a piss take. Because the entire thing is written in the form of questions.

    Here’s a taste:

    Did panic grip your soul as you stared into the whirling hypno wheel of the menu, where adjectives and nouns spin in a crazy vortex? When you saw the burger described as “Guy’s Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche,” did your mind touch the void for a minute?

    (More …)

  • simonathibault 7:14 am on November 9, 2012 Permalink | Reply
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    Read Up On It For November 9th, 2012 

    I skipped last week’s Read Up On It, but believe me, there was lots to read last week on Passable. Like Melissa Buote’s great story/interview/0p-ed about the recent accusations of “sad sack”-ery in our midst. Read it. And then come back and check out the rest of the links in this edition of Read Up On It.

    Someone brought me back some wasabi flavoured Kit Kats from Japan. They’re much better than you think

    • Quora, the intellectual’s Reddit, asked its readers: “If there were 10 commandments in cooking what would they be?” Some of the answers: “Taste everything. Repeatedly.” “Respect the knife (and other cutting tools).  The moment you don’t, you’ll be abruptly and unpleasantly reminded of the reason why you should.”
    • This one is for Melissa. Food Republic talks about that currently-unavailable-in-Nova-Scotia tipple, Fernet Branca. Apparently, they use 75% of the world’s supply of saffron. Jeebus.
    • I love this. Herbavoracious has a “bacon” made from mushrooms. I’d make this. And I love bacon from pigs.
    • And last but not least, Rene Redzepi from Noma has started posting some interesting videos on Vimeo. Including this one on how they make their own “pea-so”.

    Pea-so from Rene Redzepi Noma on Vimeo.

  • MB 10:39 pm on November 6, 2012 Permalink | Reply
    Tags: , lolololol   

    Donairs: Classified Materials 


    via Andy via Facebook via Donairs I Have Known. Too good not to share. Also: if you have even a passing interest in donairs, you should probably be following that Facebook page.

  • MB 11:36 pm on November 1, 2012 Permalink | Reply
    Tags: atlantic canada, best restaurants, , jacob richler, maritimes   

    Simply The Best? 

    This is gonna be a long one, you guys. So either strap yourself in or grab your TL;DR parachute and bail out now, while the getting’s good.

    (More …)

    • Katharine Robertson 10:19 am on November 2, 2012 Permalink | Reply

      This quote struck me: “To be great you have to do an awful lot of things right. But most places don’t do anything right so good is usually more than good enough.”

      Don’t people get into food writing because they love food? And then what happens? They just become so jaded and cranky and cynical that everything in the whole world sucks? Where’s the magic and the imagination and the excitement? Good thing there is no lack of young food writers here in Toronto hungry to fill his place.

      Rest assured that these folks also get it totally wrong in cities like Toronto as well. Recently the Globe’s food critic (who seems to be two steps behind almost all of the time) completely dismissed eating in my neighbourhood of the city, saying it “is to tumble back into the mid-2000s, to give into cheap little rooms, recidivist ideas and cramped expectations.” Harsh toke!

      Finally: i had some wicked chowder in CB last year. It was so, so good.

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