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Month: February 2010
Versatile Vinegar
Used for over thousands of years as a food preservative, as a condiment and for its therapeutic properties, vinegar is basically a wine that turns sour on coming into contact with air (the word derives from the French vin-aigre, meaning sour wine). In the olden days, every family that had access to leftover alcohol (wine […]
Belgian endive: a vegetable grown in the shade
Belgian endive is in fact a type of chicory that was created by accident in Belgium in the 19th century, from wild chicory roots, which looked like elongated yellowish edible shoots.
We are getting bigger and stronger (hopefully ;-)
Yesterday, we migrated the website over to more powerful servers, to avoid the slow-downs during peak traffic. We think we’ve solved pretty much all issues, but Murphy’s law being what it is, there may still be some residual ones. Should you stumble upon one, please let us know, and we’ll fix it asap!
Two prices, one single product
‘Did these strawberries arrive by air or by boat?’ ‘Is this packaging recyclable?’ Do you ask these types of questions each time you visit the grocery store? If so, then you’re in luck, because the Europeans may have just found a solution to these questions that go unanswered all too often.
Mussels: Delicious, yet inexpensive
Originally published in the Journal de Montréal on February 20, 2010. Humans have been eating mussels since prehistoric times, as large quantities of this shellfish could be easily farmed without the help for any fishing gear. The technique for growing mussels on wooden pilings was started in France during the 13th century, but large-scale mussel […]
The comfort of meatloaf
Originally published in the Journal de Montréal on February 23, 2008. Meatloaf is without any doubt, the ultimate “comfort food”. It’s so easy to prepare and so all-purpose, that anyone can try their hands at it; it’s sure to satisfy the most difficult appetites and can be a true piece of culinary art.
Where can we buy spices?
Question sent by a member: Where can I buy cardamom pods? It would be great if we could get this kind of information when there are recipes with ingredients that are not known to the general public… Sometimes, on SOSCuisine, there are some recipes with these types of ingredients… Would it be possible to tell […]
Love and chocolate
This week for a change, I will not follow the rule of proposing five meals for the weekday evenings. In fact, quite a few of you have asked me about how to make a special dessert for Valentine’s Day.
A bouquet of broccoli for your Valentine
We all know that vegetables are good for our health, but did you know that broccoli is extremely effective in reducing the risk of heart diseases? That’s why I suggest that you include this vegetable in your Valentine’s Day menu, by offering it to the one whose heart beats for you!
Richard Béliveau says our work is “remarkable”
Have you heard of Dr. Richard Béliveau? A highly skilled researcher in the field of cancer, he is currently the chair at the Prevention and Treatment of Cancer centre at UQAM (University of Quebec in Montreal), but he also has several other responsibilities.
A sweet discovery
Originally published in the Journal de Montréal on February 16, 2008. A staple food for people in Asia and Latin America, the sweet potato is mostly used in purées for infants in North America. However, it is an all-purpose vegetable that can replace potatoes and winter squashes in most recipes.
Royal oranges
Originally published in Journal de Montréal on February 5, 2010. In spite of their name, blood oranges have nothing ‘bloody’ about them. On the contrary, their absolutely delicious and juicy red flesh tastes sweet and slightly tart, with a hint of a raspberry flavour.
