328 replies to this topic

[eG Forums Host]

If you missed it, we recently relaunched the eG Foodblogs with our own Fat Guy kicking things off here. After a short break, another great eG Foodblog is under way. FoodMuse is sharing a week with us -- click here to read along and participate.

And don't worry, there won't be a long break before the next one. On deck for next week, we have a blogger who has shared this picture with us:

[Blether]

The Middle Kingdom, by way of Birmingham, methinks.

[nickrey]

Looking forward to recipes with crustacean as well as Panda from our mystery contributor (oh, and spectacular photography).

[nakji]

I love a well-seasoned wok, even if it is threatening an endangered species! Bring on Mr. Crackers.

[christine007]

Yep, Mr. Prawncrackers himself!! I knew before I read anyone else's guess. ( No, really I did. )

He lives in England, and as a first generation American from that land, I really look forward to this one.

[Kent Wang]

I love a well-seasoned wok, even if it is threatening an endangered species! Bring on Mr. Crackers.

I thought it was going to be you.

[RobertCollins]

So, who is going to tip their hat and say it is .....

[Pam R]

So, who is going to tip their hat and say it is .....

That would be me. Was the panda a dead give-away?

[Kerry Beal]

So, who is going to tip their hat and say it is .....

That would be me. Was the panda a dead give-away?

Gave it away to me! Bring it on - I'm very much looking forward to this one.

[Pam R]

OK - I think this one will be a little harder to figure out. Next week we'll see:


And:

[Kerry Beal]

Chris Hennes -rhymes with tennis?

[JTravel]

I LOVE that the blogs are back, I find every one of them interesting because they are someone else, in someplace else, eating something else. Blog on!

[Kerry Beal]

Wait a minute - isn't Matt Kayahara into cocktails and molecular gastronomy? Yup -that's my final answer!

[Prawncrackers]

Do you think that looks like tea? Does one side look hotter than the other in a Heston Fat Duck style? A serious molecular gastronome that's for sure. But then why put orange or lemon zest in it, nah must be a cocktail, oh I don't know!

[Marlene]

Wait a minute - isn't Matt Kayahara into cocktails and molecular gastronomy? Yup -that's my final answer!

That was my first thought as well!

[Pam R]

Sheesh. And I thought this one would be much tougher.

[Pam R]

Our next blogger starts next week. Here are a few shots from him/her. They were generous enough that I'll add a few more images if nobody guesses this one . . .

[Chris Hennes]

Someplace warm, I guess! Most of the US, and sure as heck all of Canada, are right out.

[prasantrin]

Calipoutine

[Kerry Beal]

I recognize the plate but can't recall from where.

[Peter the eater]

Rooftop Tracey?

[Pam R]

OK, here are a few more images. The blog starts tomorrow - will anybody guess before it begins?

[Kerry Beal]

Yeah - it's Kristin!

[Pam R]

The next eG Foodblogger has given me a lot of great images to share. I'll start with a few now and add more tomorrow if nobody guesses.

[Kerry Beal]

Someone in Italy? Maybe Davina?

[weinoo]

I'd have to say Italy too. Or anywhere else they grow those beautiful purple artichokes (somewhere in France or Castroville, perhaps?).

[Pam R]

Nope. Wrong continent.

Maybe these will help:

[heidih]

Who is in Australia? (the cockatoo)

[Prawncrackers]

Great quality photos, I'm tending to someone antipodean too because of the lovely sunshine and the flowering plants. Is it Nickrey?

[prasantrin]

I was thinking nickrey, too, but he doesn't use parchment under his pizza, does he?

Anyway, I don't have any other guess, but what are those black things? I guess we'll find out soon enough!