Read Up On It For March 1st, 2013
It’s time for a new month, and time for a new edition of Read Up On It.
This week’s you’ll find stories about eating horse meat because you want to, the issues around languages that aren’t french in Quebec’s restaurants, Nova Scotian cheeses in competitions, and to finish it off, some deadly foodstuffs.
Fernet image via Wikipedia
- First, a lovely local story. Two cheeses from That Dutchman’s Cheese are competing against some of Canada’s best in the 2013 Canadian Cheese Grand Prix. Good luck!
- This one is for Melissa B, who I know to be a big fan of Fernet Branca. A story in the L.A. Times about the recent interest in amaros, that punchy and bitter italian booze.
- Speaking of tipples, the Globe and Mail throws back a few cocktails that use teas in the mix.
- I love that there is a story in Popular Mechanics about southern chef/seed saver/cookbook collector Sean Brock. Why? To talk about the best way to roast a whole pig.
- Although this op-ed was posted last week, I still wanted to include it here this week. CNN Travel’s Jason Sheehan asks and opines as to why we are always so touchy about food. The opening line: “In Denver, they threatened to kill me over soup.”
- The CBC did a hefty amount of reporting over the use of non-french words in restaurants in the province of Quebec. Apparently Quebec’s office of official languages took umbrage over the usage of the word “pasta” and a selection of other words, signage and other items in various restaurants.
- Clifford Wright is a James Beard winning author, known for his love of Mediterranean food. According to his latest piece in Zester Daily, apparently his latest love is Newfoundland’s culinary legacy.
- Also from CBC: In a weird twist, the recent interest in the media around the horse meat scandal has spurred an interest in the eating of the equine animal.
- And last but not least, a meal to raise funds for charities in the U.K. invites diners to feast on dishes that could send them to their graves.
espressosnob is discussing. 
Passable 
espressosnob 11:38 am on March 1, 2013 Permalink |
Not to discount That Dutchman, but some of the best regional cheese is coming from NB. New Brunswick’s Fromagerie Au Fond des Bois and La Bergerie Aux 4 vents produce amazing chèvre and blue cheese, some of which is available at the Historic Farmer’s Market (Gold Island Bakery — second level) and Ratinaud French Cuisine on Gottingen.
Sadly, Fernet Branca and good amaros (e.g. amaro nonino) are not available in this province. Perhaps, Bishop’s can fix that. Similarly, not much in the way of bitters are available in this province, making trips to TO or online shopping necessary to pick up something beyond Angostura or a few varieties of Fee Brothers @ Petes.