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
- Why do the Japanese have all the neat junk food? Wasabi Kit Kat? And now fat-blocking Pepsi?
- 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.”
- The Globe and Mail looks into how many decisions we make when it comes to food a day. Apparently, 225. Don’t believe it? Read.
- The G&M also recently wrote about beer, or rather the idea of terroir in beer, and how pumpkin and beer are a match made in heaven.
- I recently had the chance to talk to some local mushroom foragers about how,what and why they seek out fungi in this week’s issue of The Coast.
- Even though the term “vanilla” is used to describe something that is plain and boring, it’s an inappropriate use of an amazingly complex thing. Food 52 looks into the what, why and which of vanilla beans.
- 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.
- It’s no secret that I love quinces. Apparently, so does an editor at The Guardian. Smart minds and smarter bellies. Or maybe fatter bellies.
- 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”.