Jump to content

Search the Community

Showing results for tags 'Foodblog'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



LinkedIn Profile


Found 303 results

  1. Good morning. I'm Randi. I live in Exeter, Ontario, Canada( pop: 4,400). You might be wondering where in the heck Exeter is. I wondered that too when I met my spouse and she told me this is where she lived. Exeter is about 25 miles north of London, Ontario. We're also about 2 ½ hours from Toronto. I moved here in December 2002 right after I graduated from law school. I left Long Beach, CA to live here because I married my female partner, Robin. If you're not aware, Same-sex marriage is legal in Canada and we were the first same-sex couple in this county to tie the knot. Here we are, I'm on the left. To say that I've experienced culture shock would be quite an understatement. I'm very much a big city girl, having grown up in Ft. Lauderdale, FL and then Southern California. I took for granted the ability to eat out at 9pm, to run up and meet friends for coffee at one of the plethora of coffee shops in Long Beach , or to find any ingredients I needed without any trouble. My life has changed dramatically, and this week I'll introduce you to rural country life. Robin( username: Bennett) will be making frequent guest appearances here as well. When I moved here, I brought my two “ boys” with me. Oliver is 6 and Harley is 5. Oliver is a black and tan smooth standard dachshund and Harley is a wirehair dachshund. They would eat themselves to death if given the opportunity. Like a lot of semi-obsessed pet mothers, I often cook for them. They wont touch their bowls of kibble until I put a little bit of people food on top. Often its some of what we had the night before, but other times I'll boil them some chicken or vegetables. and here are the boys, Harley and Oliver. Now, a little culinary background: I graduated from college when I was 32, I took 2 years off and then went to law school. Due to a bunch of weird regulations here, I doubt I'll ever practice law in Canada. My next option would be a cross-border commute, but that would entail us moving closer to the border( we're 62miles away now) and Robin finding another job. That might happen one day, but for now I'm looking into finding some type of work in the food business. I attended the culinary program at UCLA Extension in my early 20's. I enjoyed it immensely, however I didn't complete the program because I couldn't afford the tuition. I put myself thru college working as a private chef for families. Luckily, I never had a problem finding a job. I did the grocery shopping, planned the menu for the week and cooked each night. It was the perfect job for me at the time. However, all that changed for me when I started law school, I basically stopped cooking. I had no time and a teeny little kitchen so I lived on El Pollo Loco and sandwiches. When I moved here, necessity forced me to become a much better cook that I ever was before. I had plenty of time to read cookbooks and source out ingredients and experiment. We occasionally eat out in London, but honestly, when we do, its not because I think I'll find some extraordinary place to eat, rather its that I just don't feel like cooking. So on to the week: We were in Ft. Lauderdale last week and we ate out a lot. Robin and I are both really sick of restaurant food. We ate out some great meals last week, but I think my favorite meal was one that I cooked with Robin and my best friend. I'll talk about that meal and post some pictures. I'll be cooking dinner at home this week. I also plan on baking some dog biscuits. I brought back a jar of something that you'll see soon. I have no idea what to do with it, so hopefully, someone can help. Please feel free to ask as many questions as you want. You can also PM me regarding anything that doesn't pertain to food. I'm an open book. And now, I'm off to the gym. I dont eat breakfast before I work out. Be back later.
  2. …to Louisville, KY, USA: Home to premium bourbon, beautiful horses and fast women, as they say. Every year in this city, thousands of banners like the one above begin appearing in mid-April draped over anything that’s stationary. If you work in the food industry, that’s your cue to roll up your sleeves, order tons of extra product, and break out your “F.A.B.O.D.” t-shirt to surreptitiously wear under your chef’s jacket. (In case you didn’t guess, that stands for “F*#@ A Bunch Of Derby” – lots of cooks and servers in town own similar shirts.) In typical Derby Week fashion, I’m gearing up here for several 14-to-16-hour days in a row this week. I’m also in the middle of moving house from one part of town to another. And as if that weren’t enough to keep me busy, I offered - in a bourbon-induced moment of temporary insanity, to be sure – to be eGullet’s foodblogger for Derby Week. So saddle up and ride along with me, your intrepid culinary Girl Friday, as I juggle my many hats at two different jobs (more on that later) in the race to feed the throngs of locals and tourists alike during the run-up to “The Most Exciting Two Minutes in Sports” - The Kentucky Derby!
  3. Hi all - After many months of procastinating, I am your humble blogger this week. I signed on to eGullet about 2 years ago and remember being terrified to post -- everyone knew so much about food and I wondered what I could contribute. That feeling is even stronger today -- the food blogs so far have been outstanding. I feel like the kid who goes on after Sammy Sosa! I was very inspired by Lucy's blog and finally decided to do it. So here I am today -- the week will be quiet for the most and thankfully so. I will be making shrimp, chicken and much more. I am sure all the recipes and creations will not be Indian so this is NOT the "Real Indian" blog that Soba kept referring to in the last blog! So good morning, welcome on board and in a few minutes I will show you where I live and what I see when I wake up each morning!
  4. Good Morning everybody. It's just before 6 am here and I thought I'd start this off before I get ready for work. As I’m still relatively new around here, let me start off with a little intro. My name is Pam and I’m single and living in Winnipeg, Canada. When I was young my parents started a catering company called Desserts Plus. I grew up in the business – as most children of small business owners do. Our building was close to my school – so I would often walk over after classes and peel potatoes or wash dishes or do whatever else needed doing. I went off to university in the big-ole US of A. Got my degree in Hotel, Restaurant and Institutional Management and returned home. After a BRIEF stint with a large-chain restaurant, I thought “this sucks” and quit to go back to the family business. Over the years the business has been different things. It started with the baking of high-end tortes … then it became a full-line kosher catering company… occasionally we’ve had a restaurant and run the food services in other locations (one summer at a golf course, one year at the Asper Jewish Community Campus and one school year at St. Boniface Collage – a French language University in Winnipeg). The largest part of our company now is actually retail sales. We bring in kosher products from other cities and wholesale/retail them. Somewhere along the way, I discovered the thing I enjoyed the most was creating new recipes. After a good time procrastinating, I put knife to cutting board and pen to paper and wrote my first cookbook. Since it was published, I’ve started writing a bi-weekly food/recipe column for the local Jewish newspaper (Jewish Post and News) and have been working on getting things into other publications (which finally happened last week/this week with some of my stuff appearing in a paper in LA, Vancouver and the Jerusalem Post). Yay! A typical week for me usually has me testing recipes. I luck out and often only have to try something a couple of times. There have been other occasions when I’ve had to try something at least 15 times before it worked the way I wanted it to. This is not a typical week. This week my mother, father, one other staff person and I will be preparing food for about 150 families. We’ll be feeding more than 1000 people over two days. The kicker is that EVERYTHING has to be prepared for pickup this Friday afternoon. So, I’m going to show you what I eat this week (don’t be expecting too much) and I’m going to show you what it’s like to prepare this food. I’ll go into what “kosher” is – and I will explain what I can along the way. I’m not sure how detailed this should be. I don’t want to bore you! If I’m going on too much, somebody nudge me and let me know. If I’m not explaining enough for you, PLEASE PLEASE ask. I’m happy to answer what I can. I know that there are some very knowledgeable people on eGullet who I would be happy to have helping out answering any questions. This blog is starting in one of the busiest weeks of the year for us… so I will try to post whenever I force myself to take a break. Towards the end of my week I’ll actually be enjoying a couple of days off – so if I miss anything I promise to try to catch up then. **Disclaimer #1 - I am not at all orthodox (religious). I’m hoping to get some photos at my family Seders this week and will be posting on the Sabbath. ** Whew! Let’s get started.
  5. If I wasn't a chef I'd definitely be into cooking. Well I used to be into cooking......and I'm actually not a bad cook but it just doesn't fit into my life style anymore. I suppose that sounds weird so I better explain myself. I spend all day everyday preparing food for other people that when it comes to thinking about what I'm going to eat and preparing my meals, I'm totally spent. So I've fallen into the habit of eating whatever requires the least effort to aquire. So I'm guessing most of you would think, "o.k. so she eats alot of easy meals, like sliced fruits and vegetables, quality cheeses and breads, simple pasta dishes etc...." but you would be wrong! That type of eating requires effort, typically more effort then I attempt on working days. I'm a Pastry Chef and well what's effortless around me to eat, is: pastries. I feel like I need to post this. Warning: I apologize to all of you in advance, because this blog will probably scare you. The following eating has been done by a professional and shouldn't be attempted by non-professionals. I'm not writing that as a cute ploy (cause it's not cute, it seems pretty stupid right now) but it's true. I have a feeling I might been seen as the poster person for horrible eating habits. My eating habits are extreme and so I'm highly embarrassed to expose this to you all. But my love for all things pastry and desire to share override my embarrassment. My days off of work are Sunday and Monday. That's when I do eat more normal/healthy meals. Although, I've been panicking and thinking I better actually prepare "meals" during this week......so I won't be embarrassed.........well, we'll see.... that depends upon what's happening at work and how much time I have after work. I do sort of start my day off like everyone else, so I'll start my blog off like others too. Bear witness to this, my daily breakfast: Technically the container it comes from says it's "Gourmet Cappuccino, French Vanilla".........but I don't know of any real cappuccino drinkers that would let this mixture pass thru their lips. O.k. soooooo it's sort of like a hot chocolate/coffee mix and nothing like a real cappuccino. I used to drink real coffee, but my system can't take it anymore and it definitely can not be consumed by me when my stomach is empty. I tried to very hard to switch to becoming a tea drinker, but it just didn't take. I never prepare breakfast at home. If I'm starving I might grab a couple cookies or whatever is fully prepared laying around and instantly ready to eat. When my husband is home we do always eat breakfast, he can't live with-out it (that means he gets really cranky with-out it). But then it's rarely prepared in our kitchen but sometimes he likes to cook. We normally go out for breakfast every weekend. This weekend we were busy gardening so we ate what was available 'instantly' at home.......because I actually had something at home to eat. Here's what our breakfast this past Sunday consisted of: (I hope it's o.k. to talk about past meals too?) I took the photo of the rolls that were left and then I proceeded to finish them off while typing. I had made too many of these at work for a brunch party we had. They didn't all fit on the serving platter so I snook the extras home for my hubby. He really likes these! As we ate, he talked about how we should open a store selling only pecan sticky buns, blah, blah, blah. Of course he's thought up the easy to imagine name of the company and what our sales literature would look like. "Let's call it, Sticky Bunns and have a photo of two buns looking like a "back" shot." That's cleaver..........I teased him. Knowing full well we'd never actually start another business.....but we had a little chuckle over the whole concept. I have to leave for work and I'm not certain when I will return online. So I'm going to pack in as much info. as possible so you can barely get thru these opening posts before I return. This is me, exactly like how I work, when I'm at work (I'm preparing these posts in advance, on Monday and I've got my photos all loaded and ready to go in advance). I hate getting caught short so I ALWAYS work as much in advance as humanly possible..........and I always seem to go over board!! I'm shaking my legs as I type unconsciously (until now)......that's me too, always got to be in motion, ready, ready, ready. Wait, I suppose I should get this out of the way. I wouldn't want to break tradition and not post a animal member of my family right off the bat (I think thats the 'hook' to these blogs. We're are more then mear foodies, we are also a bunch of animal lovers.). It's very rare that I sit at the computer by myself. Just like everyone else I too have a cat that is certain he must accompany me at all times when I'm on the computer. That's his job and he does it to excess just like me...well he is just like me, too much. He's certain I'm his sole mate (cause he treats me like another cat not a human) and he's always at my side when I'm home. When I sleep he checks me all night to make sure I'm still alive (he drives me crazy! and sometimes he bites me). This is Hawkeye: He isn't a cute cat, his legs are far too short for his long body with his front two legs being shorter then his back two. Nor is he sweet, we often refer to him as "the devil cat" and our other cats definitely agree. He was the last kitten of his litter sold at the animal shelter....well the last kitten from all of their adoptive cat litters. We're certain there was a reason for that (but, I love him dearly anyway). I believe what our whole family eats is fair game for blogs so I thought I'd mention Hawkie only eats to survive. Sometimes when he's laying in front of me at my computer I hear his stomach growling. He forgets there is always food out to eat or he just hasn't linked the feeling of an empty stomach can be solved by eating. I have two other cats who live to eat and if I can't think of anything else to write about I'll drag them into this blog too. Hum.........what else. Oh I remember, I was going to show you where I work, the kitchen, my ingredients etc... in my intro. to welcome you into my work life. I took photos already (just to be prepared) so I'll post a whole bunch of them so you can get the lay out. If things go slow at work I'd be happy to make anything pastry wise anyone wants to watch me eat. Most of my eating takes place at work, heck I eat all day long at work so I believe that makes most of my work fair topic to post about according to the blogging rules. I was sort of hoping to focus on my work as a pastry chef throughout this blog. I'm open for requests. Any requests, like: do you want to see my actual work/pastries (which I do eat, all day everyday) and what items: petite fours, breakfast pastries, cookies, cakes, wedding cakes, novelty cakes sweet tables, candys, anything about the savory side at my work (I eat their food too), photos of what I've made previously (I certainly tasted all of that), photos of what my day consists of as a pc (I eat constantly thru that), requests for recipes or techniques I can show (before I eat it)????? ...............Oh, maybe I should mention that I live about 1 1/2 hours drive from Chicago in the Northwest suburbs. I could take you on a tour eating my way across Chicago-land bakeries on my day off, if that interests anyone (besides me)? Wait, while I was typing the other two cats desided they needed to be included. I promise no more photos of pets........maybe a cutie kid photo thrown in later....... if you all begin to fall asleep.
  6. Now you are probably wondering about the title.... My past two blogs covered big events here in Japan New Year's blog Undokai (sports day festivities) blog Currently there is no major event going on in Japan so I have decided to focus this blog on modern and traditional Japan and how they are combined in daily life. There are a couple things going on this week. Today (April 5) is the first day of school, the Japanese school year runs April- March) so in about 15 minutes I will go outside with my daughters to send them off to school. (yeah ) Mia is going into the 4th grade and Julia the 2nd. My son Hide will go back to preschool on Thursday. This time of year is one of the most beautiful in Japan, it is cherry blossom (sakura) season and the trees will all be in bloom by the time my blog is over. I will take tons of pictures of these trees as the area I live in has them lining all of the streets. it is just gorgeous. oh yeah and we will talk about food too!
  7. I'm Tammy. This is Liam: Some of you may remember my foodblog from October of 2003, when I was pregnant with Liam and eating every 2 hours to stave off morning sickness. Well, the little guy's not only been born (April 26, 2004), but is eating food of his own now, so it seemed like it would be a good time to blog again. I know my teaser said "babyfood blog" but that will just be a small part of the week's activity. I will be blogging his meals as well as my own, but I'm taking advantage of my week of foodblogging to do some other fun stuff too. I don't do much cooking these days because I live in a cohousing community where we eat meals with our neighbors several nights a week. (I'll be posting more about that in just a little bit.) But I do make most of Liam's baby food myself, since it's cheaper and better tasting than the jarred stuff and I try to cook organic for him as much as possible. I'll share a recipe for baby food that - mixed with a little salt and lots of lemon juice - would make a lovely dip for pita chips. :-) Later in the week I'll be attending a cheese tasting at Zingerman's, a pretty famous deli/specialty foods store here in Ann Arbor, MI. And we'll seek answers to my weekly challenge of finding a restaurant that can accomodate 8 to 10 adults and an equal number of babies, most of whom need high chairs. Liam started his day off with his favorite beverage - mama's milk, straight from the tap. I work 3 days a week and on those days (Monday-Wednesday) it can be a challenge to get out the door and to daycare and work on time. So Liam goes in his high chair and I give him some finger foods to snack on while I get his bottles and lunch food ready. We're pretty much creatures of habit at breakfast time, so today's breakfast was mostly the same as yesterday's - half a banana, half a piece of wheat toast, and 2 ounces of plain organic whole milk yogurt. He starts with the banana and toast, and then when I sit down to eat my breakfast I feed him the yogurt - he's not so good with spoons yet! But he ate really quickly today and I needed time to finish this post, so added a special bonus to his breakfast - Cheerios! (Well, Purely O's, the organic equivalent). Breakfast for me today is a bowl of frosted mini wheats with skim milk, which I'm eating while I'm posting this. Now it's off to work - I'll be back in a little while, looking for your advice on what I should cook for 30 or 40 of my neighbors on Sunday night.
  8. About a year ago I blindly hurled myself through a week of food blog for the first time. It was a pretty intense experience, opening home and heart to my eGullet friends about one of the most important subjects of my life. But once the week got going, I fell into the rhythm and things generally took care of themselves. It was a little bit like having a guest. At any given point in your life, depending on where you are and what you do, you have special friends who come often. These are friends who know a whole lot about you and accept you even if you’re far from perfect. They know where the sheets are and have their favorite pillow case which you always save just for them. These are the friends I sometimes pamper but sometimes can’t. They bring their own tisane of the hour, they have their own teapot in the cupboard, they fall into the rhythm of the household seamlessly and without fanfare. Sometimes this kind guest alerts me of arrival a day in advance, sometimes a week. There’s no worry that this guest will have a good time. I don’t have to shop and menu plan because I know they’ll have their ideas about what they want to do and eat, and they’ll probably even shop for food or even bring the contents of their own fridges and jugs of things and samples of this and that to add to my larder. They've had my best and also been subject to a few failed experiments, and they're generally ok with whatever's coming out of the kitchen, even if it's plain and simple food. We’ll share stories and wine and food as we while away the evenings talking and cooking. Thank you so much for coming to see me! I'm so glad you're here!
  9. Is it bad form to start Foodblog admitting to be lightly intimidated? I mean, seriously, having to follow Kew & Tepee's blog is like a comic having to follow Robin Williams! I hope I am worthy. My name is Arne Salvesen, I'm 39 (40 in August - egads!) and live in Burnaby, BC, Canada which is the next municipality east of Vancouver - home of the 2010 Winter Olympic Games Bottom line, I'm no more than 30 minutes from downtown Vancouver. My family consists of my two sons (who gave me the Daddy-A handle) who live with their mother in Pitt Meadows (we'll be making a trip there this week), my wife "J", and our two Jack Russel Terriers, Ringo & Gromit, who graciously allow us to share our home with them. I'll be posting dog pictures later, but in the meantime my avatar will have to suffice. My connection to the "food" scene is completely amateur in nature. Never worked in a restaurant and have only really thought about it as a "hobby" over the last couple years. Professionaly some of you already know I am a Certified Kitchen Designer (CKD), so that is probably my closet "professional" connection. My web site is in my sig line, or you can PM if you'd like more information. Still, one of the greatest joys I have in life is cooking for my family & friends, or enjoying a meal out in one of the most vibrant food scenes anywhere. That is what I hope to share with you this week: a small sampling on how Daddy-A cooks & eats his way through a week in Vancouver. We'll visit some of the better known places, but I hope to also introduce you to something new. Along the way we'll also meet a few of the local eGulleters, and see what I can do with my brand new Weber Smokey Mountain! Heaven help my waistline! A.
  10. Hi! I guess I should begin by introducing myself. Call me kew ('kyü), short for Qistina. I live in Malaysia's model intelligent township about 50km from the capital city Kuala Lumpur, and adjacent to the new administrative capital city Putrajaya. I am a SAHM, with 4 kids ages 4 to 12. I quit working about 8 years ago to concentrate on being a full-time Mommy. 6 years ago, I began baking goodies at home for sale, mostly to friends, family, and acquaintances. Back in the 80's I had the opportunity to live in Canada, where I studied Computer Math at one of the universities in Ontario. I loved it there, and still miss it very much. Given a choice I would have stayed there and work, but I had to come back. After about 2 years of being back and working in the field of my training, I realized that I didn't want to be holed up with machines and data all day long and eventually found myself in Personnel/Human Resources. I enjoyed what I did very much. I was first assigned to the Recuitment Section, then on to Compensations and Benefit and later to Employee Relations where I was also in charge of the cafeteria. We had about 4000 employees working round the clock on 8 hour shifts then. The cafeteria services was leased out to Gardner Merchant of the UK and I thoroughly enjoyed working with them. During that time, our cafeteria was known to be the cleanest and the best within Penang. I really loved my job, but when I was pregant with my third child, I decided that being a Mommy is more important to me. So, when my oldest child entered kindergarten, I quit my job. It was then that I had time to dabble with my other passion which is baking. My Grandma was a baker and my Mom, although she didn’t really pursue that as a career, loved baking and always did so for friends. Apart from the baking, I also now have a small home-based web services business. I should warn you that we don't eat any designer or elegant food at home everyday. And I hardly plan out in great detail as to what we'd eat. Gone are those days. Now, I much prefer to take it easy, so to speak, and work things out according to the changing demands. Some days I cook, other days I just want to be lazy. Weekends are rest days, we eat out. Breakfast is usually a hurried affair of bread or cereal and juice or milk for the kids before they leave for school. DH, he just wants a cup of coffee. And as for me, I eat whatever I want. Today, I had a Butterfinger Wafer for breakfast followed by some ice-cream. Butterfinger Wafers are not available here - we received a box of goodies from a friend in the US - hence the excitement And I needed to be real quick about it. I had a cake to deliver this morning, some 40km away and then come back in time to pick up my little girl from kindy. I seldom eat lunch because the kids have lunch at school and DH works too far away to come home for lunch. So, mostly I will talk about what we have for dinner. But I will try to eat a proper lunch the next 3 days. And you've been warned, it will be nothing like those you've seen before .... where you see them prepare/eat elaborate and elegant food. Everyday meals are a simple affair. And as I am currently over my head with things (but I've been asked to blog for several times that I feel guilty of saying no ) , I don't foresee preparing any time-consuming dishes. I will blog for the first 4 days and then TeePee will take over the next 3 days. Perhaps, we can see the similarities or differences between what a typical Malay family (mine) eat for everyday and what a Chinese family (TeePee's) normally eat. Feel free though to ask questions and I will try my best to answer them. I will talk about today's dinner in a bit. It's only 5:30pm here now and we don't eat dinner till about 7:30pm or so.
  11. My name's Rochelle. I think I had the original foodblog here on eGullet--I blogged twice a week for six months while I was a student at L'academie de Cuisine in Gaithersburg, MD. (Lookie here if you're interested.) I go back and read that blog sometimes and I'm amazed at how many stories are within--my journey from amateur to professional started there, yes, but I was also journeying from vegetarian to omnivore. Culinary school isn't the end of the story--not by a long shot! I've been busy working on all the things I wanted to do in the culinary field since graduating. I have a steady cooking job, I teach little kids cooking skills at a day camp in the summertime, and I started writing for a new local magazine on area food recently. Cooking, writing, teaching--these are the reasons why I wanted to go to culinary school, and I'm fortunate to be able to do them all. So what do I do for my regular job? I am the chef for the sorority Zeta Tau Alpha at the University of Maryland. I embody the cliche chief-cook-bottle-washer. I control the food budget, I set the menus, I order the food, I put the food away when it arrives, I cook the food, I wash the dishes afterwards. I can't blame anybody but myself when things go wrong. My boss, the "house mom," is not a cook--the few times I've been unable to make it because of illness or weather, I've ordered food from a place near campus and arranged to have it delivered. (Big food budget bite--that's a last resort.) I love the level of responsibility this job requires, and I enjoy getting to play around with food for the 34 girls who live in the house. They're good eaters--many do watch their weight, but others tuck enthusiastically into beef burgers or linguine alfredo. I cook lunch and dinner, Monday-Friday for them. There's no dinner on Friday, so Friday's a short day (thank God, my feet are starting to kill me by then!). I rarely work into the night or on weekends, but I plan to go in for a few hours tomorrow to start getting ready for Tuesday, when I run two special events in one day (a record for me!). But more on that later. When I'm not at work, I don't cook all that much. I used to, but I'm a little more tired of it than I was when I started this job. I cook mostly simple American food at home. It's easy and satisfying. I still haven't decided what to make for dinner tonight though, so we'll see what happens. My parents are visiting next weekend so I expect to cook something a little more interesting for them. I have two ducks in the freezer, so they're sure to figure prominently. Suggestions welcome. So far today, I've consumed a bowl of oatmeal (the rolled kind, from the bulk bins of the natural foods coop we belong to)--with a touch of butter, a little milk, Trader Joe's Golden Berry Blend, Penzey's cinnamon, and a tiny bit of brown sugar. Big mug of coffee alongside, which I am nursing as I write this post. I was working my way through some coffee with chicory from Community Coffee but I ran out. So today's is the dregs from Costco's in-house coffee roaster. I have a big sack of beans from the local Mayorga Coffee Roasters which I am eager to break into. Hopefully tomorrow. I am a big fan of coffee though I am no coffee connoissuer. I drink decaf almost exclusively. I have enough energy without the drug. I will try to get photos into this blog when possible, but I make no promises. There's only one computer in my house with photo-editing capability, and my spouse is on it most of the time since it's his desktop. (He's a doctoral candidate in the school of music at UMD, which makes my job super-convenient. When he's on spring break, so am I. We shared a langorous winter break together recently--five delicious weeks, two of them in Paris.)
  12. So, it’s the morning of the 19th, and it’s my turn on stage. Oh, no! I think I’ve forgotten my lines, even worse, it appears there isn’t a script! How do I keep up the high standards therese set in her blog? Help! Deep breath, I’m sure I’m not the only one that gets food blog stage fright… Ok, OK…Start with the basics… Well, I grew up in Montana USA, moved to Alaska USA after uni/with husband (husband is from Alaska). After 4 years in Anchorage we moved to Melbourne Australia. We had a 2 year temporary visa but ended up staying 11 years. (Don't worry, we did actually renew our visas! ) Then just a few months ago we decided to take an opportunity that has brought us to Dubai UAE. And that’s a looooong way from Montana in more than just distance! To prepare for this week I did what I usually do to plan food. I grabbed some of my food mags and some of my cookbooks and paged through to find somthing I felt like cookin'. There's often not a rhyme or reason to what I pick, it just sounds fun to make! The thing I’ve done the most this past year is make bread and I’m very proud of some of my efforts. This week I want to give Ciabatta a try and I, of course am open to hints in making it! Of course I'll just HAVE to go out for a meal or two this week. Sometimes that's hard to fit in with all the stuff I organise to cook but I'll just have to make the time, now won't I? therese asked loads of questions of us last week and I’ll be asking some too. Difference is I don’t know the answers! I’m still trying to identify things at the supermarkets! Before I forget, I need to say thanks to my friend Amanda who sent me the quote in my signature just in time for my blog and without even knowing I was gonna be doing this! (doing dance of joy now since I made it over the initial posting!)
  13. Good morning, y’all, and welcome to the party chez Therese. As per the teaser, this week’s foodblog does indeed come to you from Atlanta, where I live with my two children (hereafter known as Girl and Boy) and husband (hereafter known as The Man). Girl is 11, Boy is 14, and The Man is old enough to know better. Atlanta’s huge: the total metro population is about 4 million, and there are no physical boundaries to growth like rivers or mountain ranges, so people just keep moving (and commuting) farther and farther out of town. Atlantans can be divided into ITP (inside the perimeter) and OTP (outside the perimeter), the perimeter referring to the interstate freeway that encircles the downtown area and surrounding neighborhoods, separating it from outlying suburbs. The politically minded may note that these areas could be designated red and blue. I’ll let you figure out which is which. We’re about as ITP as it gets, with home, work, school, and restaurants all in walking distance. The neighborhood’s called Druid Hills, the setting for the play/movie “Driving Miss Daisy”. The houses date from the 1920s, and because Atlanta has so little in the way of “old” buildings the neighborhood’s on the National Register as a Historic District. Charming, sure, buts lots of the houses need some updating, and ours (purchased in 1996) was no exception. So we remodeled last year, including an addition with a new kitchen, and this week’s blog will look at the finished product. So, some encouragement for those of you presently involved in kitchen renovation, some ideas for those who are considering it. But never mind all that for the moment: What’s for breakfast? Dutch babies, that’s what. And even better, these Dutch babies are produced by my children, the aforementioned Girl and Boy. The first picture is right from the oven, the second is after the somewhat messy job of sifting powdered sugar on top. They are delicious (the Dutch babies, I mean, not the children) and a great weekend treat. The Man drinks coffee in the morning whereas I prefer tea. He's not up yet, having played poker last night. I'm hoping he makes it out of bed in time for dinner. I also eat fruit whereas he prefers, well, anything but fruit. This is not such a bad thing, as it means that I don’t have to share the fruit. Pomegranates are a pain to eat, but not so bad if you’re reading the newspaper at the same time. This one’s from California, but you can also grow them here if you’ve got enough sunshine (which I don’t).
  14. Hi everybody! Breakfast on this sunny Saturday morning is a small bowl of milk & granola: When I am not Chufi, I am Klary, and I live with my husband and 2 rats in Amsterdam. I work parttime and when people ask what I do on the days I don't work, my answer is: I'm always busy with food I'll be taking you on a tour around my favorite shops and foodplaces this week. Ofcourse I'll get some cooking and eating done as well! I hope my english will hold up. If you don't understand me, please say so and I'll try to explain! off to the shops now, see you later
  15. Good morning, everyone. Let me begin by saying I am freakishly excited and quiveringly nervous. Let's begin, then? I often eat a multi-stage breakfast, as you'll see shortly. This morning I slunk out of bed at 4:40 to make it to a 5:15 Pilates class (I only do this once per week!), drinking a small coffee adulterated with General Foods International Coffee (vanilla flavor - an on again, off again addiction) on the drive over. After class, and partially awakened, I head over to work and eat a greens bar on *that* drive. Calories of any sort after being at the gym is always a good idea. Finally, at work, I have my customary cafe au lait with crappy work brew and nuked 2% milk, and a small bowl of plain yogurt with handful of granola and a little bit of leftover "breakfast" quinoa from lunch yesterday. My camera phone takes an awful picture, I know, but some visuals are better than none, I hope: Bad photo #1: Bad photo of freaky yogurt quinoa mush #2: More to come, and better pictures - I promise. Andrea http://tenacity.net [edited to change photo links]
  16. Good morning, EGulleters! Food before introductions. . . TJ's breakfast: That's Kashi Good Friends CinnaRaisin crunch and Pepperidge Farm Whole Wheat English Muffins with peanut butter. My breakfast: That's. . .yeah, you can probably read the labels. Nice to meet you. I'm Diana, 31, living with TJ (the boyfriend) for just over 5 years now. A couple of years ago, we bought a house in St Petersburg, Florida, USA, which is in the Tampa Bay area. All the foodstuffs this week will come from the Bay area, and I hope you enjoy the trip. Goodness knows some of you could use a glimpse of sunshine & warmth right about now. Today's going to be a little busier than usual. . .we've been looking for an excuse to fire up the smoker, and thank goodness the blog opportunity came along. Tomorrow (Saturday) we'll be smoking a brisket and a pork shoulder, so I have to go to the meat market today to get the brisket. Before that, I need to turn a bowl of cookie dough into cookies, and meet TJ & friends for lunch at a great Cuban place over in Tampa. I feel like this requires full disclosure: I love shopping for foodstuffs almost as much as I enjoy cooking & eating it. So this week, I plan to take you all to the Saturday Morning Market here in St Pete (it's like a farmer's market & crafter's market all together); the Italian import shop; and Publix. I think the only place you'll miss this week is Costco, since that's not an every week shopping trip. Grab some flip flops and sunscreen and enjoy a trip to the (near) tropics in the middle of winter! Diana
  17. My name is Andy Lynes and I am a Site Manager for eGullet. I live in the village of Patcham, just outside of the seaside resort of Brighton and Hove on the South Coast of England. I'm 39 years old and married to Gill. We have two kids, George (11) and Alice (7) and a German Shorthaired Pointer named Lulu. My entire life revolves around food. Apart from my duties here on eGullet, I write about it for a living, I cook most days at home, I eat out a great deal and I read everything I can lay my hands on that is food, drink and restaurant related. My interest in just about anything else (apart from music and Uma Thurman) is limited, which can make me tiresome company for the non-food obsessed people in my life. However, I think we're all on the same page here, so this week I'll be documenting everything I cook and pretty much everything I eat. I won't pretend that its going to be a normal week in the Lynes household, I'll be making a special effort in order to make the blog at least readable. So I'll be visiting my local butchers, fish mongers, markets and supermarkets to give you a flavour of what its like to live and cook where I am. I'll be sharing recipes, techniques and general food-musings with you and I'll document the soundtrack to my cooking (there's always music or the radio playing when I'm preparing a meal). I'll tell you how I'm feeling in order to judge if mood can affect what I cook and how well I cook it. I'll be exploring what food means to me and who and what has influenced the way I cook. This week is a particularly interesting one as it will include a visit to Bray to chat with Heston Blumental and a gathering of UK eGullet members for a winter feast in London. I'm looking forward to it.
  18. For the next week, I invite you to join me for meals at my house...nothing quite so exotic as eating in SE Asia (not by a long shot!) but, based on some of the threads popping up lately (e.g., January Detox and New Years Resolution - Lose Weight), it might be of some interest. As a quick introduction, I am Jen Jensen and I live in Sacramento. This is my second turn at blogging; the first blog is here. I won't go into too much personal detail, since it's all there and I'd just be repeating myself. Back then, I wrote "In the coming week, I'll be eating at home, eating out, and (most exciting of all) eating at Tigh-na-Mara, a spa/resort on Vancouver Island in BC." Well, I definitely ate a lot! A few months later, I stepped on the bathroom scale and realised that, if I didn't do something, I was just going to keep putting on weight until I popped like that fellow in the Monty Python skit. And so I joined Weight Watchers. My primary goal was to relearn my better eating habits. I reckoned if I did that, then I would also lose weight. So far, it's worked quite well. As of yesterday, I've lost exactly 27 pounds. And, thanks to eGullet for inspiration (and the Weight Watchers thread in particular), I've been able to eat some pretty damn good food while losing that weight! And now...I'm off to make my breakfast!
  19. So here we are in an internet cafe in Siem Reap Cambodia, sharing a dial-up connection with a handful of locals. We've been traveling for two weeks, we're blogging the last week of our vacation here. In the past two weeks we've been wandering around Thailand, we were fortunate in our inability to extend our diving trip in Phuket last week so we were safely up north in Chiang Rai for the earthquake and Tsunami that trashed the beach we were staying on a few days earlier. We spent the past two days in Phnom Penh which was surprisingly enjoyable. Good food, nice people, and traffic that makes my driving look calm by comparison. This morning our first meal was on a converted cargo plane flying from Phnom Penh to Siem Reap. We'll add pictures once we find reasonable speed net access. On a 45 minute flight on President Airlines we were fed a bag of peanuts and what looked like a croissant but was egg bread with some sort of coconut jam inside. When we checked into our hotel this morning we had a proper breakfast (for the country we just left) of rice porridge with chicken, scallions, and celery tops - the usual condiment tray of chili powder, sliced chilis in vinegar, fish sauce, and sugar was provided. Some pineapple, papaya, orange juice that tasted more like flat orange soda, lipton tea, and a doxycycline pill rounded out the meal. We're off to Angkor Wat for the day, we'll check in again tonight - hopefully with pictures. MsMelkor & Melkor
  20. Hello, it's been a while. Since we've been promised snow in this week's forecast, I've traded in my food bus for a sleigh. This blog doesn't actually get started until tomorrow, but I wanted to get y'all thinking some. See here's the deal. In my first foodblog, many of you came and visited with me as guests in my home. Well, now you're all more like family. So this time, you have to help me. Welcome to the interactive foodblog. I decided that if I was going to do another blog, I had to branch out. I couldn't just do the same thing I did last time and more importantly, I didn't want to replicate any of the dishes I did last time around. This I realized was going to require me to step outside my foodbox somewhat though. So I'm going to do some experimenting. I'm going to make some things I've never made before. Now I know, from reading the various threads on these forums that there's a wealth of information and advice to be had, and that's exactly what I need from y'all. I'll be doing stuff that you're going to think "how can she not know how to do that?!". Well I haven't and I don't. But, I'm willing to put my ingnorance on the line in the interests of higher learning. I'm putting myself out there folks. Don't let me fall. Not only that, but other than our big Christmas dinner, which will actually be Boxing Day (the day after Christmas for all you non Canadian and English people), I don't think there's a speck of beef on the menu. Oh the withdrawal! Note the Southern drawl? A lot of what I'll be doing are Southern dishes. I figure by the time I'm done, not only will my drawl have improved, but I'll be a card carrying Southern Mama. So sit back and relax. But don't get too comfortable. Y'all need to work with me on this one.
  21. Meanwhile, back in Seattle... I have to admit to feeling a bit daunted following up slkinsey's feast of a Thanksgiving as well as our own little ms foodie's romp through the Emerald City. Still, I will do my mostest. I'm gonna start this up with a bit of an intriduction and some background and will then post on today's actual food and suchlike a bit later this evening, once I finish rooting through today's pics. So, a bit about me and where this foodblog is headed. For the last year or so I've been a cheese-maker here in Seattle. THis came kinda out of the blue for me, as up to that point I'd spent the previous ten years in computer systems and netowrk administration. Maybe two years ago I started to give real thought to leaving IT for some sort of wortk in food. I attribute this desire to a mix of my love of sharing good food with people. In college my best friend and I threw dinner parties for anywhere from eight to twenty-five people very nearly every friday night for over a year. My cooking at the time was rather rudimentary but still impressive enoug to my college peeps. In any case, as I started pondering the idea of food work in that sort of distant hypothetical way (i.e. "boy, it'd be neat to be doing XYZ for a living") one of my closest fgriends , who was also considering such amove, loaned me his copy of Bourdain's delightful Kitchen Confidential. I tore through the book and found that it really humanized the wholke prospect a lot. Showed me the real workaday side of it rather than the pipe-dream what-ifs I'd been podering up till then. So, I started poking around the net for more, stumbled upon this delightful site and was immediately sucked in. About six months later I finally bagged my lousy job at the Evil Empire across the lake in Redmond and decided to search in earnest for work in foodland. I came, naturally, to eGullet for advice and got it in spades. I mentioned that I'd made cheese from a kit and dig it as I've been a cheese-o-phile for many years. I was then told by a certain ms ramsey [ed. actually it was tsquare] who shall remain anonymous that down at Pike Place Market there was a sign up that said "looking for cheesemakers." A month and a half later I was hired and here I am a little over a year later making cheese for a living. Well, cheese, butter and sometimes ice cream. Needless to say, I love it. I see Kitchen Confidential (and as such Bourdain) as the catalyst that started the ball rolling. The rest was serendipity, luck and whatever else makes the world go round. I was fortunate enough to have the opportunity to thank him in person when he did a signing to push his Les Halles cookbook a few weeks ago in town. It pleased me to no end that night, upon starting to read the book itself, to see him use phrases like "renegade cheesemakers." I am heartened by this sort of encouragement. This sort as well: As such, this blog, along with being a peek into my daily cooking and eating, will also present a look at the day-to-day workings of a new little cheese company. The company is Beecher's Handmade Cheese and at this point my role is assistant cheesemaker and essentially second in command with regard to the day-to-day workings of the production side of the business. I'll post again shortly with today's meal goodness as well as a bit of cheese-production goodness. The title of this blog is a bit of an accidental tribute to Evan dorkin's classic Milk and Cheese comic series. [Edited to correct an attribution]
  22. Note: Now that it's Thanksgiving week, this Diary has upped the ante by turning into the weekly foodblog as well. Click here to go down to the beginning of the foodblog. In consultation with our blog Czar over in the General forum, I am going to be writing about the preparations leading up to our big Thanksgiving Dinner which, as most of you know, is just around the corner in a few weeks. I guess it's been around ten years now that I've been doing Thanksgiving dinner partys, and they have increased in sophistication and complexity every year. It was just the usual turkey, dressing, and vegetable sides the first year. Then that grew into Turducken with the usual sides jazzed up a bit. After a few years of Turducken, I started getting tired of that and began moving in the direction of multiple courses. The first time I think we made a lobster bisque followed by a buckwheat crepe filled with a leek and gruyere mixture alongside a bundle of three asparagus spears held together with a strip of bacon, and then a turkey ballotine stuffed with a chicken and foie gras mousse. From there, it just kind of took off, and this is where we found ourselves last year: So the question is, what are we going to have this year? Over the next few weeks I'll post here about the process from end-to-end, from settling on a guest list to picking the wines, to QAing new dishes to picking out wines to dinnertime logistics and execution to cleanup, and more.
  23. Good morning!! So I'm pretty nervous to be blogging this week, it seems others have an effortless way of writing and I'm just not so sure that is the case with me. But I'm excited so I hope you enjoy!! I've just been on eGullet since March and am learning so much around the forums. The foodblogs have been so interesting to read that I hope there is something others will learn from mine. My husband and I live in Seattle, WA and we love to cook. We especially like to try to cook with what is locally available and in season. Obviously it's a bit more of a challlenge this time of year but we are still plugging along. We are still considered newly weds. Just celebrated our 1st year anniversary. I was lucky in that the first year of our marriage I didn't have to work. I had a whole year to really work on my cooking. I loved starting dinner at 2pm and cooking multiple couses for dinner. So 1950's maybe but such a great feeling to have your love come home and be so excited for dinner! So now we both are working full time and the all day cooking is reserved for weekends. We still have great dinners every night we are at home though. This week will be a mix of me cooking at home, menu planning, shopping our local markets and a bit of dining out! Wendy
  24. Good Morning, all. Thank you, Ronnie Suburban, for a great blog! It would be hard to deliver such an appealing display of foods! Hopefully we can provide continuing enjoyment to all, as eG food blogging travels south, especially to those of you who dream of a warmer climate, like we used to! I will start this, and acquaint you with my husband, and his own introduction will follow soon. We are pleased to be food blogging during this time of year, when many think that Florida is at its best (well, except for all the election controversies). Fall does hold some of the best weather in this sunshine state, and the weather affects our cooking and eating almost as much as anything else. We have been having days in the mid to high 80’s, and nights in the high 60’s recently, with mostly clear skies. We hope to show you that Florida is much more than strip malls, the hanging chads of 2000, hurricanes, and who knows what by the time this Election Day is over; and we hope to share some of the joys of being here and living our dream. We will both be leaving for work shortly, and so until we get home and continue posting, we welcome you to our home, our kitchen, and our eating places. Come on in: Here's an outside view of the porch: Our kitchen, as you enter from the dining area: From the other end: And, from the living room, looking across the bar: For those who know me from the eG topics I frequent, especially the Dinner thread, it is no secret that our eating place is usually our porch. What is more of a secret is that we have a TV on our porch and we often watch a lot of sports and some other programs while we eat dinner. Some of our most romantic dinners were with a baseball or soccer game, a NASCAR race, or other sports event on TV, and a beautiful place setting with candlelight and flowers on the table. It’s been a tradition for us for a long time. I often post on eG about the enjoyment my husband and I have in cooking together, or cooking for each other; but as you may have gathered, Russ reads a lot more than he posts. When he introduces himself in this blog, it will be his second post! I asked him to join me in this, since so much of our cooking involves him. (He might say that I threatened him in some way if he didn’t do it.) So after I have introduced myself to those who don’t know me, Prepcook will introduce himself. Then we will proceed to journal our eating! I work part time and he works full time, so most likely I will have more entries and most of his will probably be early morning or evenings. Unfortunately, neither of us can access eG while we are at work, but please don’t hesitate to ask if you have any questions, and we will respond as soon as we’re back home and online. I grew up in a food-loving home, and my parents were good cooks. They bought a restaurant when my brother and I were teenagers, and spent most of their waking hours there for several years. I first learned about meal planning and cooking from my mom, but she did not teach me about what she did. She was one of those people who, for reasons unknown to me, didn’t share her knowledge of home cooking and kept many of her recipes “secret.” After I was grown and on my own, my mom and I began sharing recipes, and I began developing my own tastes and my own cooking styles. I have loved cooking ever since. Up until our move to Florida, I always worked full time and more, except for the first five months of my son Michael’s life. With rare exception, Russ and/or I cooked a nice dinner from scratch every night, no matter how many practices or games or other activities were going on, and we always sat down to eat together. Some nights back in the days of Little League baseball, Pop Warner football, and all the school teams, we ate dinner at around 10 PM! We all loved it, and our home was where all our boys’ friends wanted to come for dinner, and often did. …All that was making a short story long, to say that I am a self-taught cook. After the boys grew up, and were going to college and all that, my love of cooking and food became a passion. As much as I have always enjoyed cooking, it is even more fun now to cook for just the two of us. We do love the empty nest syndrome. There were a couple of years after I retired and before moving to Florida that I did some food consulting/ recipe development/ food writing/ food and wine education -- mostly for a wine shop where Russ and I both moonlighted. I owned a small company and had a web site called Culinary Passions. However, since moving to Florida, I have only pursued these activities as play, rather than work. This morning I am having my usual black coffee, even as we speak (type). On work days, I rarely eat breakfast and usually not lunch. If I get hungry and take the time, I’ll eat just a little on the run at around brunch time. I’m not sure how today will be, but I’ll keep you posted.
  25. Hi All, It's hard to believe that it's been nearly a year since I last blogged. My! How time flies! Some very brief background about myself. I am 41 and I live in the northern suburbs of Chicago with my wife and my 7-year-old son. I work in the food industry selling bulk ingredients; primarily 100% natural, processed fruit products. I have a love/hate relationship with cooking. I love to do it and I love to learn how to cook new things but I also reserve the right to "not cook" any time it (or the thought of it) ceases to be fun. My wife is culinarily-challenged and, as such, I am the primary meal provider in our house. There are some nights when after getting home from work, spending time in the kitchen is the last thing I want to do. So I don't. There are other times when after getting home from work, nothing sounds better to me than relaxing by spending time in the kitchen (or out by the grill or smoker) making a meal for my family. I'm not exactly sure what specific factors influence these moods but they will no doubt manifest here, over the course of this blog. It'll be a mixed bag this week for sure...probably about 1/3 cooking, 1/3 going out and 1/3 scrounging for leftovers. I started out this morning (and pretty much every morning) with an Iced Venti Americano (no water, please) from Starbuck's. To this I add 1 packet of sweet and low and a splash of half and half. I really need the caffeine in the a.m. but I'm not a particularly passionate coffee person. When I occasionally come across the good stuff, I'm very happy to have it but I don't go out of my way for it either. A friend of mine roasts his own beans and he will hook me up from time to time. Yes, I can tell the difference and yes I can appreciate it. But honestly, I'd rather sleep an extra few minutes in the morning than spend the time making coffee for myself. When I get to my office, my IVA is waiting for me because one of the guys at the office hits Starbucks every morning. Good deal I spent most of this past Sunday cooking (was really in the mood ) and I brought some split pea soup to the office today to share with my cohorts. I'm sure it'll end up being part of our lunch in some manner but we'll no doubt augment it by ordering carryout from one of our local spots. There are 5 of us in the office and we recently went to a system where each one of is assigned a day to choose the lunch venue. Today, our resident vegetarian will be making the choice so the soup, which turned out quite well, is a solid insurance policy that lunch--or at least some portion of it--will be edible =R=
  • Create New...