Here's what's cooking around town today...
Two views on the demise of Gourmet, one pro one con. But I'm also compelled to digress and reply to a statement by Alexandra Gill:
The Upper East Side ladies-who-lunch (or wannabes) are not a viable readership for a general-subscription magazine. Does anybody actually believe that Julia Child would be anything but a fossilized slab of butter in the Smithsonian if it weren't for Julie Powell's gauchely refreshing blogs and books?
Uhh... do you think Julie Powell would have had a book deal, a movie deal or anyone other than her mother and the crazy cat lady from work reading her stupid blog if she hadn't been wily enough to attach Julia Child's name to it in the first place?? Sure, the film has put Child back in Amazon's Top 10, but without the allure of Child, Powell would never have been anything more than just another mediocre "what I made for dinner" recipe blogger. </end ranty digression> [Globe and Mail]
Celebrating a new cookbook from All the Best Fine Foods. [Toronto Sun]
Hey! I never got invited to go milk a cow. What's up with that? In any case, even though I don't actually believe that milk is 'white gold", cows outside that big ugly pointy building make for an interesting juxtaposition. [Posted Toronto]
I'm trying to avoid the gazillion "how to cook a turkey" articles, because y'all should know how to cook a turkey by now (you vegetarians, follow the directions on the Tofurky box - yeah, the glaze with the soy sauce and orange juice) but just in case - here's step by step instructions. There will be a written test on this at Christmas. [Toronto Star]
Some commentary on Joe Pantalone's hate-on for Ici Bistro, including what they're calling "Father Know Best" wisdom. Someone should point out to Pantalone that being elected to office means that you represent the needs and desires of constituents, and that getting the comfy chair at city hall doesn't actually make you smarter than anybody else. [Toronto Life Daily Dish]
Horse meat is a viable and pretty healthy protein but the system doesn't currently allow chefs to know whether the horse meat they're serving was raised for food or was little Sally's pony. Chef Martin Kouprie of Pangaea wants to change that. [Cuisine Canada Scene]
