The Environmental Working Group has just released a new report, titled “Meat Eater’s Guide to Climate Change and Health”, that allows both consumers and experts to easily understand how food choices affect both our health and our environmental footprint. Their conclusion can be summarized as follows: Eating less meat, greener meat and healthier meat is […]
Originally published in the Journal de Montréal on July 1, 2006. In the Quebec of days gone by, lamb was mostly reared for its wool, and was therefore only slaughtered at an advanced age for consumption, which resulted in flesh that was tough and leathery with a distinct flavour.
Hoisin sauce is one of the most popular of all Chinese sauces and it is used all over South-East Asia. The word ‘Hoisin’ is the Romanization of the Cantonese pronunciation of the Chinese word for seafood. And yet, this thick reddish-brown sauce does not contain any product from the sea, as it is prepared from […]
Lamb is a well-established, traditional Easter meal all over the Christian world. In fact, it is an important symbol of Christianity, because it perfectly represents the notions of innocence and obedience that are linked to the sacrifice of Jesus Christ. What’s more, Hebrews were already eating lamb during the Jewish Easter (Passover), in this case […]
Horses were already being appreciated for their meat during prehistoric times. People then started domesticating them about 5,500 years ago, exploiting the animal’s strength to help them in hard physical labour and it’s docility to act as a mode of transport. So the consumption of horsemeat declined and was limited to periods of famine.
Originally published in the Journal de Montréal on June 24, 2006. Contrary to popular opinion, this is not a Mexican dish, but rather the national dish of Texas, also known by the people over there as ‘the red bowl’.
Originally published in the Journal de Montréal on January 27, 2007. Duck lovers enjoy its delicious meat, which is so easy to prepare, and which helps maintain the cardiovascular system in good shape, thanks to its low levels of cholesterol and high levels of monounsaturated fats.
Since the time it was served as a meal to the first hungry settlers, turkey has become the traditional Thanksgiving and Christmas dinner. What’s more, its low-fat and exceptional protein and vitamin content make it the perfect choice of meat for everyone.
This year, I propose that you replace the traditional turkey with another bird that is very small in size and has tasty and delicate brown flesh: quail. This is a small migratory bird (about 15 cm long) that lives in the wild in Europe, Africa and Asia. It looks a lot like the partridge but […]
Originally published in the Journal de Montréal on July 19, 2008. If you are like me and don’t like to spend too much time cooking on those hot summer days, then a steak tartare is a good option. This dish is in fact very quick and easy to make, and the best part is that […]