Matthew Schnarch

Before complaining about a business online, consider the possible impact. Option: talk to them and give them chance to fix the prob

Dr Chan: If some highly processed item is not something your grandmother would have recognized as #food, don’t touch it. #NCDs

@JeanGosselin Je suis le proprietaire du Cafe Pave situee au 243 N-D O. J'aimerai offrir un sandwich gratuit a vos employes. 514-507-5102.

@Audrey_Lavoie Je vient d'ouvrir Cafe Pave au 243 Notre-Dame O. Venez nous voir pour un excellent lunch.

@cafepave Hi. I have a cafe in Montreal called "Cafe Pave". I would like to use twitter. Would you give me this name? Free lunch for you

Because unsaturated fats become rancid most quickly, fish and poultry go bad long before beef. Meat spoilage is (cont) http://tl.gd/7c7ftk

Because chickens mostly stand around, their breast muscles are mostly white fibers. Ducks have red fibers because they fly miles at a time.

@AndyNulman I think your presentation is akin to when I would tell my students to write what they know about- it (cont) http://tl.gd/71diu1

Searing meat to seal in the juices is a myth. More cooked=more dry. Searing DOES create flavour through the Maillard reaction.

Here's a Julia Child souffle recipe. http://www.food.com/recipe/classic-cheese-souffle-julia-child-296752. Try baking it at 350 instead.

Like a rock star a soufflé in a hot oven will rise high and fast but then crash. Use a moderate oven to rise less but also deflate less.

Fold the egg whites slowly into your souffle to avoid popping the bubbles.

There are 3 enemies to making egg foam: oil or fat, egg yolk and detergent. Friends include a copper bowl or cream of tartar or lemon juice

This week, all about Soufflés with an easy recipe on Sunday. The first thing to know is Soufflés aren't so (cont) http://tl.gd/6lcsr7

Milk produced by cows (and moms) has around 4% fat. Buffalo milk is almost 7% fat but that is nothing compared to reindeer milk at 17%!

To make creme fraiche add 1 tbs. Buttermilk or sour cream to each cup heavy cream and leave in a cool place for 12-18 hours until thick.

This week's tweets will be about dairy. Did you know that 98% of Scandinavians are lactose tolerant but only 40% of southern Europeans.

Adding oil to butter doesn't change heat resistance. Clarifying butter (removing the solids) allows it to be heated to 400 before burning.

Wild blueberries have more nutrients than the much larger cultivated ones.

To make the best cappuccino foam use milk with less fat. The fat will interfere with the bubble formation.