Carrot Top

Those are a fig ment of the imagination, I'm afraid. Figs can have shoulders (like humans) that can have chips upon them. Sometimes the chips get knocked off, or fall off. The figs can then grow larger, more delicious, better in all ways. A chip is what one makes it. And a chip can be well used for excellent purposes, too. But everyone knows that. I've often had it said to me, "Betcha can't eat just one."

(Pig) intestines are used in traditional (French) recipes for sausage, not just as casings but also chopped up and added to the belly meat to make andouille and andouilletes. A Peruvian variation on this sounds delicious, to me. Maybe (if you didn't see sausage around too much) most sausage-making is done at home so that the family can adjust the seasonings to their particular tastes? P.S. Found this, this morning on a South American travel site which it seems impossible to link to:

Okay, yes, I can get that. And agree. I'm not sure, myself, whether what I want to ask for for Christmas would be a live-in editor or a live-in hairstylist. Maybe both. What luxury. But is food-writing only opinion, criticism, journalism, or news? Is it ever fiction? Or do you walk outside the circle when you write fiction that is inspired by, and "about", in ways, food?

I'm curious as to how that statement might be translated . . . i.e. did she mean that folks in foodwriting just stuck to one particular topic that they knew in food? Or did she mean that they wrote the same story over and over just in different words (in that the timbre of the story was the same but the facts fit to the timbre?) or that they stuck to one writing discipline rather than expanding into others that might do similar things in different ways? I hope someone knows what I mean by this question.

I find foodblogs vastly more entertaining than karaoke.

And gosh. The thought just came to me that eGullet itself was started "just for fun" by a couple of guys. So who knows what might happen to some of those happy little bloggers out there just doing it for fun. I guess, really, anything can happen.

What is work to one may be pleasure to another. Again, I'll reference cooking. Not all the chefs in the world cook solely for a "warm feeling".

I'm curious as to what "Serious Eats" is considered to be, by most. A professional blog, or something else? What would you call it? Is it a horse of a different color, or not?

In a sense, I can equate "non-professional" blogs with home cooking. As an activity that is done solely for the pleasure of one's own small group, without any intent to influence or affect the world-at-large. No "late-breaking" news, nothing about "the business world" - just a simple (but often deep, as is evidenced by those who post to eG about their home cooking)pleasure enjoyed by those who do it. In this sense, the "non-professional" blogs are interesting, for as one can not measure the cuisine of a nation by looking solely at its resturants and chefs, one can not measure the real "news" of food in the world by merely examining the professionally produced and shaped efforts.

Yes, but as with that elusive "great meal" at a restaurant that happens serendipitously, without planning, without intent, without focus, a pure and unexpected gift given yet maybe not replicable again, it could be that there are blogs or even posts in blogs that one really enjoys yet the blog does not go on forever. A free-from sort of enjoyment, far from any business-like approach. The very independent nature of blogs allows this, and I feel that I've enjoyed some blogs here and there very much, that finally, are never to be seen again. I'm curious as to what you mean when you use the word "important" in the area of food in the last sentence, Tess, though I agree with the difficulty of identifying "nerve centers". What variety of "importance" do you mean? ...................................................... Personally, I like discussion boards very much (as one might guess ). But I've written things that (although enjoyed by those responding to it) were pulled off a site, deleted by management as not being part of what they do. So those writing that do not fit into the policies and procedures, rules and regulations, that any given discussion board may have, still have the great opportunity for expression (freedom of the press, that much-touted thing?) on a blog, without hands being tied. Whether this is financially profitable or not, it broadens the reader's opportunities or chances for a variety of readings or forms of expression as there is no pattern drawn that the writer has to fit. Each to his or her own.

When I read your question last night, Sam, first I thought (as you did) of how very overwhelming the sheer mass of blogs are, and got slightly tired even thinking of it. But that was last night, and now it is morning, and sunshine brings different thoughts. We're a world of consumers. We consume media in masses, and it is easy on this superhighway (eh. cheap language shot there but whatever ). A click of the finger and we have it before us, whatever it may be. And a lot of it is very good. Some of it is excellent. As markemorse said above, bloggers do this for different reasons. But all of them do it from their heart, and it is a gift to us all when we click on their work. Whether we "like" it or not, it is still a free gift, given from a real live individual who exists, "somewhere", who we might run into on the street, anywhere. For they *are* everywhere - the very essence of "globalization" in real terms, not in reports on paper or in economic studies. I think blogs are going to become like blue jeans. There are never too many, and they come in all styles and varieties. And people love them.

That's a rather broad assumption you've just made there, Robyn. But I guess it's your right to think that way. Why do I have a sudden urge to sing the song Ebony and Ivory right now, I wonder. Haven't thought of that song in years. (P.S. Actually I think that was the only batter-fried fish I've had in about two years. Goodness knows the dining upon it has put me in a certain uh . . . "class", hasn't it. )

When X costs less than $20 and leaves one wiith an experience such as I wrote of below, I can't see how that is really a problem. I know how to estimate food cost, labor cost, and overhead and can't say the price of this meal was off in any way. Generally the X and half X situations occur in higher-tab places. Certainly I've had meals that cost $400. plus tip for two where I felt the way you describe. Again, as far as the fish being a grouper or one of the fish that closely resembles a grouper in taste and texture, it doesn't really matter to me. I'm reminded of Ray Johnson:

I thought this toaster/eggpoacher was adorable, so I bought it for a friend for a Christmas present last year. I don't think he's even taken it out of the box it came in, honestly.

I've received some responses to my question above, through my private e-mail. Several comments were in common. One: Don't write for free. (As Sandy noted above.) Second: If you decide to write for free, it's easier to blog than to wait for a response from someone else (blogging was mentioned by Janet and several other people, I think, above). Third: Generally places that publish writing done for free are happy to give a yes or no answer within a week or two. If it is longer than that, then they are likely yanking your chain for some reason, or have internal difficulties that will get in the way of a "yes" or "no" answer in a prompt manner. As I've waited six weeks for a yes or no answer, and still nothing forthcoming, I've decided to blog. At least. Problem solved. And thanks, from me, to those that sent me e-mails.

I knew before taking a bite of that sandwich that it was unlikely to be grouper, Danny. And I still don't feel put-upon or ripped-off in any way. I've read Alan Davidson encyclopediacally ( ) on fish and realize that even the "experts" often use different names for the same fish. If the fish had been expensive, or if the fish had not tasted good, then I would have. It tasted local, tasted very fresh, and the preparation was perfect, for what it was. The amount of slightly or purely false advertising in the world is huge. To fight it all would be to fight shadows on a never-ending basis. Buyer beware, yes. But buyer enjoy if buyer can.

Strangely enough, it is end-of-winter in Virginia, and the best tasting fresh fruit available in the grocery store is strawberries.

I'm down to five on the countertops and none in the cupboards.

My earlier answer was spaghetti bolognese. I'd like to change that, please, to hummus and pita.

I'd like to add "The Settlement Cookbook" to this list.

Two years after your suggestion I finally got around to this. I got one from a booth that makes homemade fresh roast peanuts. Mine says "Eat Redneck Peanuts" on it. They did charge me for it, but I thought it worth every penny.

Instant coffee granules in certain meat or poultry or bean based stews, soups - with some Texas Pete at the same time. Adds richness, depth, heat, in an indefineable punch.

I have a question for you all who have done this in a serious and considered sort of way (which I have not really, to date, done). How long is it usual to get an answer on a submission? I realize that many places have different policies on this. The few times I've submitted things, I got positive answers within the week (four times, small journal, unpaid); twice within two weeks (slightly larger yet still small journal but with a more focused readership , unpaid); once within three weeks (local newspaper). Is there a usual "wait time" for these things? Does it differ between types of journals or outlets? Does it differ if you are offering pieces you will be paid for, as opposed to those you are doing for free for the experience of it? Just curious. (I ask because there is one place I've submitted that at times has not responded at all to my queries, and at other times has quickly and with positive thoughts, and then again at other times seems to just not have the time to read and time sort of goes on with no answer, which feels like a stall to me. I really would like to move on and do something else than just "wait". This outlet does not pay for writing. Maybe if it were a "real paying job" I would feel differently. So I am looking for thoughts on this.)

Thank you, Rebecca. I didn't think of that. You are absolutely right. Next time I see them I shall carry a thermometer and medic kit. These viruses must be stamped out, for the good name of Ladies Lunches and aliens both.