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  1. Good morning and welcome to my foodblog! I'm Amy and I'm blogging from Tokyo, where spring is just getting underway after an unusually snowy winter (by "snowy winter" I mean it snowed a few times, even piling up as much as 10 cm in some places). I'm more of a lurker here on eGullet and mostly stay in the Japan forum-- I just checked and I have a grand total of 606 posts. I also just noticed that I joined in March 8th 2003, and I can't think of a better way to celebrate 5 years of eGullet membership than this foodblog. I actually have a regular blog, which is almost a foodblog, but I post just
  2. Tere õhtust (that’s „Good evening“ in Estonian)! I’m very, very, very excited to be doing my first ever eGullet foodblog. Foodblogging as such is not new to me – I’ve been blogging over at Nami-nami since June 2005, and am enjoying it enormously. But this eGullet blog is very different in format, and I hope I can ’deliver’. There have been so many exciting and great food blogs over the years that I've admired, so the standard is intimidatingly high! Also, as I’m the first one ever blogging from Estonia, I feel there’s a certain added responsibility to ’represent’ my tiny country A few words
  3. What do an ethnic Chinese, a foodie, and a computer geek have in common? Answer: Absolutely nothing! It just happens to be me! In mathematical terms, using the modern set theory: A = set of all Chinese B = set of all foodies C = set of all computer geeks There exists a subset D where: D = A ∩ B ∩ C And I am a member of set D. Or in Boolean logic: A = Chinese B = foodie C = computer geeks D = A AND B AND C Or expressed in SQL: SELECT Ethnic_group, Hobbie_interest, Profession FROM All_population WHERE Ethnic_group = ‘Chinese’ AND Hobbie_interest = ‘foodie’ AND Profession = ‘computer geeks’ O
  4. Good morning, everyone! Today is Sunday, October 22, the 295th day of 2006. There are 70 days left in the year. Today's Philadelphia forecast: Cloudy with a 30% chance of showers. High 61F. On this day: In 1721, Czar Peter the Great was named Emperor of All the Russias. In 1746, the College of New Jersey--now known as Princeton University--received its charter. In 1878, Thomas A. Edison produced the first working electric light bulb. In 1938, Chester Floyd Carlson made the first xerographic copy in Astoria, Queens, New York. In 1962, President John F. Kennedy ordered an air and naval blockade
  5. You say: “Permesso?” I say: “Certo!” In my area, it’s polite to ask if you may enter someone’s house, by asking, “Permesso?” For some reason, it’s a lovely, endearing thing to hear, and even children will ask before entering. I’m inviting you now, to join me in my house in Italy, in the region of Umbria, in the province of Perugia, in the town of Montone, on via Garibaldi. Uhhmmm, it’s a small town (about 800 people, just to give you some perspective on small), you may not find it on a map, but we do have a town website! We live in Montone about six months out of the year, and the rest of
  6. Some of you may recall that in 2016 I had a blog about our trip to Newfoundland. We are going there again tomorrow for a week, returning July 1 and I thought that since we are going to, and eating at, places different from that year, I would do another blog. When I booked our flights and accommodations (7 places in 8 nights) last February, June 23rd seemed like a long ways away. Yet here we are, about to leave. I hope some of you will follow along as we travel through the province.
  7. And so it begins once again. @Kerry Beal is on the road heading to my house to pick me up so we can head north to Manitoulin Island. Hopefully she remembered to put Kira in the van. Things will be very different this time. Change is inevitable. Among the changes iscthat one of our favourite nurses now that she has her children are grown is going back to school to become an anaesthesiology assistant. You might remember her as the owner of a lovely piece of property with horses, dogs, cats, kids and raspberries. But perhaps the biggest change is that the townhouse is
  8. Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things
  9. OK.... here we go again!!! While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now. As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
  10. We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food. A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial buil
  11. We are at the airport waiting to board our flight. As we seem to have interested folks from different parts of the world who may not know too much about our province, I thought I would start this blog by giving you an overview of Newfoundland and Labrador (NL). Before Newfoundland became part of Canada in 1949, it was a British Colony. Cupids, a town on Conception Bay, was settled 406 years ago, and is the oldest continuously settled official British community in Canada. Most of the early permanent settlers came from southwest England and southeast Ireland although the French
  12. We were going to call it "Manitoulin Unrivalled" but after Kerry's adventures over the week or so unravelled seemed more fitting. Those who follow us faithfully know the routine: Technical difficulties..... Stay tuned...
  13. The Manitoulin test kitchen topic has been so popular, it has reached the 20-page mark (the point beyond which the servers are begin bing less efficient at processing) in under a month! We've split this discussion; the preceding section is here: Manitoulin test kitchen (Part 1). So there wasn't much to choose between them taste wise or texture wise. The Ruhlman wet/dry is faster and easier. Most of the prep now done for another dinner of laarb this time using Kerry's recipe. Might have cooked more this afternoon but had a nice nap instead after all this is supposed to be holiday
  14. Start spreading the news. We are on our way north. Just stopped in Barrie for breakfast at a place called Cottage Canoe. Will post more shortly.
  15. Good morning, everyone and happy Monday! It's me again....that girl from Kansas. This is VERY spur-of-the-moment. I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it? I got the ok from Smithy so away we go! This will not be nearly as organized as my first blog was. But, really, when does a sequel ever measure up to the first? Most of you know all about me--if you missed my first blog you can read it here. Nothing much has changed aroun
  16. In Northeast Minnesota, what they call the Iron Range, Where men are men and that is that, and some things never change, Where winter stays 9 months a year, there is no spring or fall and it's so cold the mercury cannot be seen at all... -- So begins Garrison Keillor's Ballad of the Finn Who Would Not Take a Sauna. It's a fine read, if you like that sort of thing (I do), and it's even better if you can hear Garrison himself recite it. It's also as good an introduction as I can think of to this corner of my world. As luck and good timing would have it, I'm blogging during that all-too-brief
  17. Much like cookbooks, what the world needs now is many fewer restaurant critics. Over the next week, it’s my goal to ensure that you talk me out of my job, while I, meanwhile, try to talk you into it. So to speak. In other words, I want you to ask me lots of questions. My life doesn’t hang in the balance of my next review, something that I’ve been doing professionally for the past 15 years. But from writing about restaurants I’ve also come to know the food service business quite well, I suppose. And behind the swinging doors lie much bigger stories, especially of the collaboration of chef, farm
  18. I'm packing up to hit the road for our summer family reunion. My mother, daughter, and younger son will be driving from Atlanta to Dune Allen Beach in south Walton County, Florida -- one of the string of communities between Destin and Panama City along highway C-30A that comprises some of the most beautiful beaches in the country. Tomorrow, we will meet up with my older brother and sister-in-law, and a couple of days after that, my younger brother will show up with his three kids. Because I'm in a hurry at the moment (it seems that the last few hours leading up to a vacation are the most stre
  19. I know that most bloggers feel a slight sense of apprehension when embarking on a foodblog, that apprehension stemming from comparing one's self to those who've gone before, and I'm certainly no different, especially on the heels of Varmint's fabulous Southern food and his adorable children. Of course, I have to do everyone one better, in that I'd been meaning to title my installment, "My Acquaintance With the Man Behind the Curtain," and yet I didn't even think to check as to whether there were too many characters in that sentence to fit in the allotted spot. But that's just one of the things
  20. Welcome to Edmonton! I am located just off the downtown of the city, conveniently close to both of my jobs and to the city's one significant natural landmark, the North Saskatchewan river. The river was Edmonton's original raison d'etre; like most of our western capitals it began life as a Hudson Bay Company trading post. In the glory days of the fur trade, it was possible to ship furs by canoe from the modern-day Yukon territory all the way to Montreal with no portage longer than 10km (far enough, with the loads they carried!). Today the river is primarily a tourist attraction, playground,
  21. Welcome to the first eGullet Foodblog Tag Team. This is the first of what we hope will be semi-regular recurring threads and a special feature of the eGullet Foodblog. Two Society members will be blogging and will be coordinating menus throughout this week. Out of nine days, they will commit to a set number of matched meals, in this case three. (This number may change in future installments, depending on the participants, their schedules and other factors.) The execution doesn't have to be the same, or even the recipe, but the overall meals have to be essentially similar. Previous installm
  22. 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 chees
  23. …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 he
  24. 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
  25. 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
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