Magictofu

I don't see anyone pounding down a cold one of said fluid's. I raise my hand as a tryer of breast milk...didn't really care for it. I would not want it in ice cream or any other product as a cows milk substitute. ← My point was not that we should substitute other animals' milk with human milk but that I find the revulsion to ingesting it a bit weird... at least I don't understand it.

I just looked at the picture and it not very apetizing... and I love beef.

Just think of them as land shrimps... in many cases this is what they taste like.

I am actually surprised that this still seem to be an issue... the Victorian era is long gone!

I only tasted small quantities but I can attest that breast milk is quite sweet. It is much thiner than cow or goat milk and once the fat separates from the rest of the milk, you get an almost transparent liquid with a light cream. Now, considering that breat milk has been exchanged through milk banks for many years, I don't think there are major safety issues involved. Some of my friends (including doctors and microbiologists) nursed their friends babies when babysitting them without worries. What worries me in this whole thing is not that breast milk is fed to adults but that serving it in restaurants could places women in sociologically akward position (who wants to be a milk factory here?). I am also not convinced that the cooks and dinners will show respect for such delicacy.

Considering all the wet kisses and other fun body fluid exchanges that goes on among humans, I also find the repulsion to consuming breast milk a bit weird.

Ok, in all honesty, could all parents who did sample breastmilk when their kids was still being breastfed please rise your hands? I did. I have to admit that I would find it weird to be served breastmilk from a stranger in a restaurant but when you think of it, we usually get it from animals.

As for markets, Jean Talon is probably the best for you. Once there, you can go to Le Marché des Saveurs for Quebec terroir products and to La Fromagerie Hamel for a selection of the best Quebec cheeses.

I just found the recipe on Epicurious but there are very few details on how it should be served. Is it a soup? A sauce? A side dish?

I will certainly freeze some of my parsley. Ice cubes and stems is something I tried before with success. I never tried the straight chopped parsley but will try when I cut the rest of my parsley before the nights get too cold.

I harvested half of the parsley growing in my garden because we had to do some renovation in the backyard. I have so much of it that there is no way it can fit in the fridge. Apart from giving it all away to friends and colleagues and making a few parsley salads, is there a way to avoid wasting it? So far I have been thinking about: 1) Making some sort of parsley pesto 2) Pureeing it and freezing the mixture to add to stews and dishes later during the year 3) Extracting the chlorophyl to color pasta, mashed potatoes and other dishes Any other ideas?

Feedmec00kies: I agree that our knowledge of nutrition is far from complete and this is why I am not ready to go either way on this debate. In regards to animal fat, I assume that a distinction should probably be made between grass fed animals and grain fed animals, at least in terms of its composition and notably Omega 3 fatty acid content. Chez Cherie: A book on skin would be great! Tendons and cartilages will be book 4 and 5?

I am a big fan of Jennifer McLagan previous book: Bones. I saw this article on the CBC website about Jennifer's thinking about animal fat in our diet: http://www.cbc.ca/health/story/2008/09/15/f-mclagan-fat.html Interesting quotes include these ones: The article provides few details about the book itself but if it is of the same quality as Bones, it might proves difficult to ignore it even if I am not sure I am ready to completely buy her ideas about animal fat yet.

10 out of 11... the fried chicken one got me

mcohen, I don't disagree completely with your comment regarding the quality of the recipes in the book, I only tried a few of the recipes and therefore am not in a good situation to pass a definitive judgement. I am not even in a position to verify many of the claims in the article since the copy of Les Halles that I read is back at the librairy. That being said, I still find Bourdain's writing quite entertaining and interesting even in a cookbook like Les Halles. It is always nice to be reminded to take cooking more lightly even if the person telling you that somewhat adopted a cynical-macho-know-it-all character that can annoy almost anyone who takes literature or TV too seriously.

If you are looking for the round dried chili peppers (and not sichuan pepper) you can substitute them with the other dried chiles you can find in chinese grocery stores and even chili flakes in a pinch. But I would be very surprised if you can't find them locally.

Dim Sums in Ottawa are rarely exceptional but Yangtze is not a bad choice for the city. Jadeland is cheaper and can be alright too. In both cases, you will get the usual heavy stuff... we always order vegetables with dim sums. I would recommend Northern Han even if you can't read chinese. If you feel more adventurous, you can always ask for help. Northern Han specialize themselves in doughy food: noodles, dumplings, pancakes... They do have very nice vegetable and meat dishes but many are only advertized in mandarin. If you like offals such as liver, kidney, tripes or blood pudding or spicy food, they do have some very interesting dishes but they might avoid mention them to you, be persistent and let them know that someone mentionned thes dishes to you. Keep in mind however that everything there would be described as very rustic if it was European cuisine... you will not find fancy presentations or a nice decor.

Almost any bean will be tender if picked young and tough and stringy when picked late. They way to cook young and larger/tougher beans varies greatly.

My wife is chinese and find Ottawa a bit depressing. Yang Tse has a new chinese only menu with a few interesting takes on sichuan dishes (in case you like spicy food). I am not sure they will keep everything on that menu as I believe they are simply testing the market. They constantly asked for our opinion about the few dishes we ordered from that menu last time we went there. Northern Han on Sommerset is not bad if you like dumplings and noodles. They also have some very nice dishes there but it is best to go there with someone who can read chinese as most of these dishes are only advertised in chinese. There is also a small take out shop in front of 168 (the big grocery store further down on Sommerset). They only speak mandarin but you can generaly order steam buns, pig ears, goose necks and the like by pointing. They also sell very decent homemade frozen dumplings. The whole chinese community in Ottawa is waiting for the opening of a T&T supermarket in the South of the city. If it is anything like the other T&T in Canada, they should have decent take out offerings and "better" chinese restaurants might open in the area. May Garden, also on Sommerset, is a good choice although you have to chose your dishes carefully since they do sell eggrolls (as almost any chinese restaurants in Ottawa). My wife used to bring her mandarin students there. Let us know if you find anything else.

Not to people. We used to make jam from them. The first time, we didn't realize how much natural pectin they contained -- and ended up with chokecherry fruit jellies/gumdrops! ← Around here, people make a simple wine with them. It can be surprisingly good.

If young enough, they are great as is, simply steamed. Otherwise, I love them with tomatoes... probably in part because you get them at the same time in summer. My favourite way to eat them is with tomatoe sauce and cheese!

Do you mean the dried almost round chiles or are you referring to something else?

I only spend 10 days of my life in Japan on the way back from a 10 weeks trip to China and Japanese sandwiches saved my life. For some reason, probably including exhaustion and home sickness, I was craving mushy and slightly sweet food at the end of my trip in China. As soon as I arrived in Japan I stuffed myself with a few corner store sandwiches oozing with sweet mayo... I was in heaven! After a day, things went back to normal and was able to enjoy the rest of my travels in Asia.

Since no one suggested anything and that I don't have a real recipe to provide, I'll tell you how I would start experimenting with chokecherries. 1. I would make a simple gastrique (put sugar in a pan and let it melt until it is slightly yellow, do not let it turn into a dark caramel unless you want some of the bitter notes in your sauce, then add vinegar and combine the sugar and vinegar together... this can be messy... take it off the heat when it becomes syrupy). 2. Add the chokecherries to your mixture and cook on medium-low until they start to fall apart. This should make your mixture a bit lighter since water from the chokecherries will mix with your gastrique. When it is cold enough to handle, pass the whole content of your pan in a food mill or a chinois to ensure that no pit remains in your sauce. 3. Return to the pan and add a bit of brown stock (veal is nice but other type of stock would work such as pork or chicken). 4. Reduce and season to your taste. You could probably experiment with a bit of thyme or orange zest. Again, I have never done such a sauce but this is the way I would start experimenting.

You could add some of the trotters you got.. that should do the job.