Entries tagged with 'blogs'
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I'm not sure what cheers me up more this incredibly dreary, incredibly wet East Coast morning: that Louisiana's 2007 State Easter Egg has a tiny Emeril inside of it, or that there is a guy named Jacob out there somewhere who loves the Food Network so much that he's been running a blog called Food Network Addict since last June. (And yes, he has the photos from Iron Chef Cat Cora's FHM shoot.)...
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The Chicago Tribune has just launched its new food blog, The Stew: "We’ll cover food, wine, beer and spirits as well as food shops, cooking, and restaurants. You’ll meet chefs, farmers, and foodies who fuel the eating excitement in this town. The Tribune’s Good Eating and At Play reporters will keep you posted on what’s cooking in kitchens, what’s hot in the markets, and what people are talking about at restaurants."...
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Jon Cockle's love of things edible, previously manifested as reviews of weird Japanese foods, is now being channeled into his latest project Open Source Food. He says, "On OSF you can upload recipes with pics, rate other people’s recipes according to originality, presentation and overall yumminess, use drag & drop to create original menus from any combination of recipes on OSF, get a blog widget for your blog that shows your last 10 recipes in a beautiful slideshow, and other tantalising features. It’s a social celebration of food for the new web." It's like Flickr for cooking!...
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Did you pay attention in biology when the teacher covered taxonomy? I hope at least as much attention as Ms. Chicken in Every Granny Cart. It comes in handy. Case in point? Escolar, aka Snake Mackerel , aka Lepidocybium flavobrunneum, which is sometimes passed off as Chilean Sea Bass (another misnomer as they aren’t even bass), aka Patagonian Tooth Fish, aka Dissostichus eleginoides and I believe also Butterfish of which there are three kinds, Alaskan (Anoplopoma fimbria), American (Peprilus triacanthus) and Pacific (Peprilus simillimus), but may actually be a kind of Oil Fish (Ruvettus pretiosus). Savory, with a Side of Sunshine [A Chicken In Every Granny Cart]...
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You may think you love cookies, but chances are Anna Ginsberg's passion for them far outstrips yours. I mean, her blog is called Cookie Madness. She bakes something every day and her combination of talent and persistence have paid off, big time: she won last year's Pillsbury Bake-Off!...
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Ever thought about opening your own restaurant? Brett is, and he's blogging about it on In Praise of Sardines. His most recent post on his reaction to his architect's open kitchen design is a fantastic insight into the process and Brett's food and cooking philosophy: "This is exactly what I want Olallie to represent. Honesty. Truth. Openness. The restaurant exposed, transparent. Letting everyone know 'we're not hiding anything.' "...
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"We are intrepid cake tourists, travelling the globe in search of amazing cake. Aghast at the lack of cake information in tour guides we will tell you the reader where to go for the best cake, wherever you are in the world. Obviously this may take some time but we're willing to do what it takes: eating lots of cake." The Cake Tourism blog, where the cake lovers of the world unite! [via justhungry del.icio.us]...
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Georges Rouzeau of Via Michelin magazine, on French food blogs: "95% of these new forums of expression are run, with passion and creativity, by women. A former rally driver, a bookseller, student, housewife, a former computer engineer, a student in Germany, they live in French Guyana, Canada, Portugal, Germany, Grenoble, Paris or Bordeaux. Many of them have travelled extensively. Some of them dream of making a living from cooking. All of them experience great joy in sharing and making exciting new contacts in the four corners of the world. Some have become friends in real life. The blogs with the greatest number of hits receive up to 100 e-mails a day, from requests for clarification about recipes to letters of...
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"Taste T.O. is a group blog dedicated to covering Toronto’s food and restaurant scene. From burgers to Berkshire pork, greasy spoons to gourmet hot-spots, cheese shops to Chinese take-aways - if you can eat it or drink it, we’ll write about it."...
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Chicagoist has a really fantastic interview with Grant Achatz of Chicago's highly-acclaimed Alinea, talking about all sorts of things like his philosophy as a chef and restauranteur, and how his creative process works in his kitchen and with his colleagues. This was my favorite thing to read: C: What food-related websites or media do you keep an eye on, for ideas and feedback?GA: I do it a lot less now, but I used to be really into all the blogs, like eGullet, LTHForum, all of those. I don’t read them so much anymore, I don’t know why. I feel that some of it is that they’re losing some credibility. There’s a lot of good, honest material there, then there’s a...
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