Serious Eats - seriouseats.com

the photos shown here in store bought brands are bad representations of pork floss...as the name implies, it should be fluffy but also rather stringy in nature, nothing beats freshly made

btw, you should just enter : http://blog.carolinabb.com/ in your profile and leave out the www

so what you're really talking about is Traffic. We're no experts, but just speaking from our own blog experience...traffic comes from several sources, first and largest are search engines such as google, yahoo, etc.. the other large source as you already alluded to is links from other sites and you can drive traffic via word of mouth, referrals, networking the old fashion way.

since you're most interested in links from other sites, the best way is to visit other blogs and read their blogs make friends. Leave constructive comments. In return, they may put you on their blogroll. Hardly anyone ever emails someone to ask can you please put us in your blogroll, but if you do that out of the blue, it likely will be ignored. Also, make your own blogroll. Other blogs will notice if they get get referals from you and may add yours to their blogroll without you even asking.

Submit recipe photos here to photograzing, tastespotting, and foodgawker. go to travel forums on Asheville NC on tripadvisor and be the local expert but be clear that you are a BB owner. As a matter of fact, Asheville NC is a great foodie destination that we've heard about and would love to visit.

Network by Inviting local food bloggers over for wine and cheese or even to sample some breakfast dishes.

@jocelyng complete agree w/ you we always go by 3min/lb and never bother to check internal temp and it comes out juicy great every time. We also inject the bird as well.

Well written and a fun read...but needs to be reproduced, not powered enough, hehe :)

there are many restaurants that serve bun thit nuong, cha ca, and banh tom. one of our favorites include Vien Dong Restaurant on brookhurst which has good versions of all of these.

If you asked Peruvians, many of them don't know of this "green" sauce such as that from Pio Pio because doesn't use aji amarillo, but jalapenos. If you're in LA then it's easy to find, but get it off the internet as other said.. it's great. Here's our recipe for the ,a href="http://ravenouscouple.blogspot.com/2009/06/peruvian-aji-sauce-with-aji-amarillo.html">aji amarillo sauce

we enjoy the aji sauce at pio pio as well when in NYC, but here in LA and talking to peruvian chefs, they use the aji amarillo (meaning yellow chili) which is the native yellow/orange pepper from Peru. The green one is made from jalapenos which according to our research not from the Peru but Peruvian chefs in America use because jalapenos are so much more common then the aji amarillo.

We also have a recipe for the yellow aji amarillo

japanese restaurants often serve a cold tofu salad called hiyayakko tofu. It's simple no cooking required and minutes to prepare and delicious!

http://ravenouscouple.blogspot.com/2009/09/tofu-recipes-ponzu-sauce-hiyayakko.html

make nuoc mam cham, the vietnamese dipping sauce...crush pepper, garlic and add lime, sugar, and fish sauce..voila!

http://ravenouscouple.blogspot.com/2009/06/nuoc-mam-cham-vietnamese-dipping-fish.html

try our jalapeno poppers in a blanket--basically, you typical jalapeno popper recipe, but instead of breaded and deep fried, we wrapped it in puff pastry, and bake, around 15min and you're done!

http://ravenouscouple.blogspot.com/2010/01/jalapeno-poppers-puff-pastry-blanket.html

try our jalapeno poppers in a blanket (puff pastry blanket) http://ravenouscouple.blogspot.com/2010/01/jalapeno-poppers-puff-pastry-blanket.html

what about persimmons? they're in season now. we just made a persimmon tart http://ravenouscouple.blogspot.com/2009/12/persimmon-puff-pastry-fruit-tart.html

make stock...and use stock to make soup..we just made it this weekend: vietnamese asparagus and crab soup... http://ravenouscouple.blogspot.com/2009/12/sup-mang-cua-viet-asparagus-crab-soup.html

no..it's a gac...mangosteens have a white center and red smooth exterior :)