Updates from January, 2013 Toggle Comment Threads | Keyboard Shortcuts

  • simonathibault 4:28 pm on January 31, 2013 Permalink | Reply
    Tags: , , Zen   

    Zen and the art of making stocks and broths. 

    Weekends are the times I feel the most ambitious. It’s where I make a list of all the dishes I want to make during the week, where I plan on out my meals. It’s where I feel I can justify being in a kitchen all day, making five things at once.

    Weekends are also the times where I feel like being the most lazy. I often find myself lazing on the couch watching food shows on PBS in the afternoon. Maybe my better half is more motivated to cook something tonight…

    There is next to no balance with me on this day. My moods are either inspired or insipid. But I think I may have found the perfect balm to this: making stocks and broths.

    The best stocks are made by people who know how to take things slowly. Stocks benefit from being left alone to do their own thing, being gently prodded at not-so-specific times that are decided somewhat arbitrarily by people who would rather relax than obsess.

    To take stock of things is to take the time to count, to organise, and to know what is available and accessible.

    The act of making stock keeps the kitchen warm with the heat of the oven, perfumes it with roasting bones and simmering things on stoves. The weekend started ambitiously, with an armload of beef and pork bones, a pantry full of dried foodstuffs and a kitchen table covered in cookbooks.

    Stocks and broths are very subtle yet forgiving teachers. It does not need your full attention all day long, barraging you with questions. It simply asks that you stay mindful and keep an eye on it, acknowledging it from time to time. In the case of this one, you started with a large piece of kombu, placed in a pot of cold water, and brought to a gentle boil. To the impatient student, waiting for a pot to boil, especially a large one filled with cold water is – pardon the pun – water torture. But to the student who understands that you don’t have to wait, you can sit in the kitchen and read more cookbooks or work on something else, it’s a lot easier. You’re not waiting for the kombu to soften and the water to boil. You’re just letting it happen.

    (More …)

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  • MB 9:46 pm on January 28, 2013 Permalink | Reply
    Tags: dinners, fun dinners, good deals, NSCC, students   

    NSCC Eats 

    It’s not exactly a secret, but nobody is really shouting about the dinners at the NSCC Akerley Campus in Dartmouth from any rooftops. And I don’t know why. These dinners are one of the best bargains in town.

    (More …)

     
  • simonathibault 12:41 pm on January 25, 2013 Permalink | Reply
    Tags: , ,   

    Read Up On It For January 25th, 2013 

    Where else but on Passable’s Read Up On It would you find stories about girly drinks, etiquette on restaurant photo taking, toxic gas from burning cheese and ridiculously cute japanese girls eating? Let’s get to it.

    • I have a confession to make. When I first started drinking in bars, I would always order something ridiculously fruity to drink. Like a Purple Nurple. So I have to say, I quite enjoyed this story from Slate about the history of girly drinks, and that most (in)famous one of them all, the Cosmopolitan, who turns 25.

    Ever hear of Brunost, a lovely Norweigian cheese? Well, apparently in the right circumstances, it can burn for a very long time, and release toxic gases. Tasty, tasty asphyxiation. (Via Gawker)

    • And finally, via Buzz Feed, a young adventuresome eater named Rino. Quote: “So many American parents struggle to get their kids to eat anything but chicken finger and mac and cheese. Vegetables and seafood are out of the question. Here is a little Japanese girl devouring tail-on shrimp without blinking an eye.” Kawaii!
     
  • simonathibault 10:42 am on January 25, 2013 Permalink | Reply  

    This is what happens when I talk to my butcher 

    So I decided to make some soup stock this weekend. Luckily, I have a pretty good relationship with my butcher, so I can get bones without much of a problem. Here’s how the conversation went down.

     
  • simonathibault 7:54 am on January 18, 2013 Permalink | Reply  

    Read Up On It For January 18th, 2013 

    Food was a big player in the news this week, what with stories about quinoa, soda, and make-your-own wine shops. Passable’s Read Up On It gets to the bottom of it, so sit down and tuck in!


    Quinoa image via Wikipedia

    • On Monday, The Guardian posted a story that has been the talk of both the health-food crowd and the political activist crowd. Quinoa, that lovely grain that is being touted as a “super food” may be great for us, but is a hot-button topic in Peru and Bolivia where the grain is grown. Says the piece, “That global demand means less quinoa is being eaten in Bolivia and Peru, the countries of origin, as the price has tripled. There are concerns this could cause malnutrition as producers, who have long relied on the superfood to supplement their meagre diets, would rather sell their entire crop than eat it.” The Globe and Mail also looked into the ethics of eating the grain, asking readers their opinions on the subject.
    • Coca-Cola recently unveiled a new ad campaign, touting how they have been working on the rising rates of obesity linked to conspicuous consumption of calories, namely sodas. The Atlantic posted a great commentary on the subject, specifically attacking the quote that says, “All calories count. No matter where they come from including Coca-Cola and everything else with calories.”
    • Saveur gives a few helpful hints on how to smuggle beautiful, salted, smoked and cured pork products.
    • And still on the salt kick, Zester Daily has a piece on shio koji, a fermented product made from the same bacterial cultures used in making miso, soy and tamari sauces, or in this case, salt.
     
  • simonathibault 12:39 pm on January 11, 2013 Permalink | Reply  

    Read Up On It For January 11th, 2013 

    After a small holiday hiatus, Read Up On It returns to Passable. With stories on everything from the province trying to shut down brew-your-own businesses to the wonders of moonshine. Enjoy!

    moonshine-renaissance-david-646
    Image from Bon Appetit story on Moonshine

    First the bad news.

    • And finally, a Ted talk about the art of cooking and mindfulness, seen through the eyes of a cooking instructor.
     
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