Serious Eats - seriouseats.com

I sent this to Mr. Richman at GQ but since you asked for feedback I will also send it to you and it went as follows:

Mr. Richman,

I smiled when you said that you were not recognized as a food critic because even I would recognize you Mr Richman, even living as I do in Montreal, because you used to have a show on the Food Network when it was just a baby at about the same time I had a baby.

Yes, Montreal is where I live and eat and here we take the fleur de lis very seriously because if you know the history of Quebec then you know that the English vs the French is a politics we stay away from. However, it would be painfully clear to me that Hugue was definitely wearing what he always wears as a badge of honor that he is a French Quebecer.

I have never had the occasion to eat at Au Pied du Cochon primarily and only because my husband will not eat the food that makes Picard famous - it is my loss, although truthfully I find Poutines a most disgusting dish to eat even and especially with foie gras as an additional topping let alone the cheese curds.

The internet is an easy place to be rude and faceless. I have had my share from people but usually those of repute understand and accept that emails written need to be put into draft form for at least a week before they are sent so that the writer has the opportunity to read and re-read it several times before it is sent. Something only people of our age have quickly come to realize - our life experience has taught us a few things the young will never have the advantage of. One being typing a letter and then reading it for mistakes, before the carbon goes into the garbage; sadly, is a lesson that will never be learned , ever. This is a knee-jerk generation ,where and for, that email is a very dangerous tool to have on a computer. I have been a victim of it as I have been the cause, too.

Opening a restaurant is like having a baby; we don't raise our children to be bad. We do the best we know how and hope they turn out as contributing adults in society - Just as a budding restaurant owner invests big bucks into the hardest business known to mankind, with intentions for it to succeed. No chef or investor puts that kind of capital and investment into a restaurant for failure. When a critic makes or breaks such a business it borders on the criminal, to me. (did u know that banks in Montreal will not give business loans for restaurants w/o huge guarantees and even then the chances are slim and mostly none.)

Obviously it is not criminal and it is words, but these words can kill a restaurant. I agree with you having had such a horrible time. I also think the owner needs to learn that the customer is always right, even if that customer is a critic. So when a critic writes a sad piece as you have written here I hope you have done it with the sole intention of being a mentor in this review. As well, Mr. Picard, upon hearing this accusation would definitely call in his good friend for a serious talk. I think, if your intentions as critic is for the good, you should let Martin Picard hear of this accusation because I am sure he would have a long talk with Hugue and his new wife. This is an accusation that goes far beyond the critique of the food.

I don't want to boast but a friend gave me her recipe which I have not seen on the net and so I posted it: http://eyezinacookbook.com/?p=5537

I needed intervention the day I made it; addictive

A true Montrealer knows to order their smoked meat Medium: just say 1 to go and 1 to eat here....and you don't need to inspect it because it always comes the same way!!

If one takes a look at any boxed cake mix usually the second ingredient or third is sugar. That in and of itself should make a person think twice before buying it....when I think cake mix and boxed I think sugar sugar sugar

Would you have any idea of the cheesemaker who sells the cheeses called Batman Cheese who is Vermont based? They were at the farmers market downtown burlington one weekend when I was there and I wanted to buy cheese but then had a Dental emergency that took over my enjoyable walk thru the market.

Ruhlman.com for its integrity and professionalism and its pictures

It is not a state but in Quebec, my province, the ultimate food is foie gras hands down!

fifteen years ago sitting at a dining table on a cruise ship our tablemate discussed his job as a meat inspector for the government in a city i do not remember. He told us then, that if we even had the slightest idea of how meat is prepared produced and packaged for consumption we would never eat meat again. He refused to tell us, to him, it was not a subject to be spoken at the dinner table it was so disgusting.

Oh and one more: I was a latch-key kid in grade school which was down the block from where we lived. Each day at lunch school would let out and together my friends and I would walk home for lunch. There would be a can of Campbell's condensed tomatoe soup opened standing in the pot to be used: into which I would empty and fill with one can of water....and an egg salad sandwich in the fridge

Timing everything just right for me to meet up with the kids for a walk back to school and having been able to finish watching Johnny Jellybean on tv...(for all your canadian readers aged in their early 50's)

OOPS, I mean 'Joe"....

Ditto for my brother-n-law and he had to give up all alcohol...which brings me to another point...what if a critic or baker gets Diabetes? How would that affect his/her job?

Tuna salad, tomatoe, swiss cheese or norvegia, and a slice of canned pineapple : grilled

2 different flavored cheeses and the canned pineapple slice for the sweetness

really well written and interesting post...cannot wait for the next secret ingredient...lately i have been pursuing preserved lemons....