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  1. Give us some clues, ok? Inquiring minds want to know. Soba
  2. Well - Fifi has tagged me so I guess I'm it. I hope my bizarre eating habits aren't too dull, or too revealing of my other *ahem* idiosynchracies. Started today as I always do. Big cappuccino from the dining room. One of the advantages to working for a restaurant is having the cappuccino machine downstairs at all times! Makes the long hours pass with a much higher level of alertness. Otherwise getting my synapses to fire in the absence of caffeine is like trying to spark a campfire with wet wood I've had a couple of North Star Farms peaches so far. Late summer peaches are SO good! No
  3. Okay, it starts with a 9AM coffee from WaWa and a 10AM medium sized muffin me papa bought that was lying around the house.
  4. Traveling is always tough. I had my first bite to eat on Northworst en route to Minneapolis, aka "the Kremlin" to the oldtimer Nortwest employee. It was a Quaker oat and raisin Chewy with a cup of luke warm black coffee. Turbulant flight over the Dakotas. The next segment of the trip I opted for the turkey sangie. It came with that Hellman's Dijon Mayo, small bag of Fritos, a tiny sealed cup of Spring Water and an apple. It was dinner roll sized, but not all bad. The apple was sour. Alaska Air was dismal. "Juice" service with salty Beer Nut brand peanuts. The juice was in these little
  5. Hi everyone, Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me. Thank you and have a great week =D Guten Hunger (German) Mahlzeit (Austrian) --> Enjoy your meal =D www.ia
  6. Hello Everyone! Happy to join eGullet in hopes to share my passion for culinary and kitchen with others. I have an Instagram account, but I don't think that is enough as I want to learn more, expand, and share my love for food with individuals who share the same passion. Here is a brief bio about myself: Born and raised in Los Angeles, CA by my Filipino parents. Having no brothers and sisters, I am very independent and surprisingly social with others but also love spending time on my own and with my boyfriend Louis, who is my kitchen partner in crime (this is how we act
  7. My son married a lovely young lady from Yakeshi, Inner Mongolia, China. Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí We had a wedding in the US but her family also wanted to have a traditional wedding in China. DH and I have never being to China so this was an exciting opportunity for us! We spent a few days in Beijing doing touristy stuff and then flew to Hailar. There is only one flight a day on Air China that we took at 6 in the morning. Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it. I wish we took pictures of f
  8. It feels a bit strange to say 'Welcome to Denmark!', since I'm not Danish, did not grow up here, and find Danish food culture (my boyfriend, who is Danish, began laughing when I told him about wanting to reconsider traditional Danish food this week) kind of elusive. However, this is where I'm blogging from, so... welcome to Denmark! I'm afraid that first teaser image threw people off track, although Kerry was right, it's a rape-seed field in bloom, the dominant note in the Danish landscape in late spring. I took the picture while sitting on the pillion; just leaned a bit to the side, so I cou
  9. Hello egulleters! I so appreciate the confidence building comments to my teasers! I felt quite hesitant doing another blog as I didn't want to bore anyone... It will soon be Chanukah, so yes, this will be in the blog during the week. I am beginning with a new interest of mine (one among too many), the Bedouin culture. This morning while the kids were in various processes of waking up (ages 14-28, my husband and I left them to make their own Shabbat breakfasts, for a change, and took a drive of about an hour and a 10 minutes to a Bedouin village called Givot Goral, to the hostpitality tent, cal
  10. Hello there! Talk about a hard act to follow, Zeemanb! But anyway - welcome, everyone, to a week of shopping, cooking and eating in Sydney. Woolloomooloo, to be exact - an area of Sydney basically in the central business district and on the waterfront, steeped in both Aboriginal and colonial history, and my home turf. The University of Woolloomooloo reference in the foodblog's subtitle, is, (for the fans) from the Monty Python sketch of the Bruces - this sketch was the genesis of the great Monty Python that accompanied many a beer swilling night in my own university days.Not many takers on
  11. Hello everyone! Welcome to my foodblog. I'm a bit nervous so I hope you'll bear with me. First to address a few things that might be helpful as start our journey. Toolprincess - a longstanding web moniker derived from my love of gadgets and tools (not just kitchen related) I don't have a sous vide so no sous vide stories or Modernist Cuisine this week. (unless it's unintentional) I am obsessed with local places whereever I go and I love to find the best local dive...hotdogs, hamburgers, tacos, BBQ, even cafeterias. I love to cook but eat out way too often I do not give as much attention t
  12. [font="Trebuchet MS"]Hi everybody. Welcome to what we believe is the first eG foodblog from New Zealand. Due to time differences it’s a little late in the day now for me, but shall we start with some breakfast? Those are from Joanne Harris and Fran Warde’s book [amazon=0060893133]The French Market. The only change I make is to omit the egg wash – I find it gives a slightly ‘wrong’ taste; bitter, perhaps. And I have no trouble getting them brown enough (apologies for these ones – they’re slightly more brown than I’d like. That’s what happens when you put them in the oven just as you
  13. G'day! My name is Evan but you know me as haresfur. I'm an FOB (Fresh Off the Boat) transplant to Bendigo Australia. Bendigo is a Victorian era gold rush town in the State of Victoria, southeastern Australia. It is a "Rural City" - quite the oxymoron, about 150 km from Melbourne. The population is about 110,000, which is I think the 3rd largest city in Victoria. That gives you an idea of how sparsely populated it is once you get out of the Melbourne area. I'll keep the blog focused on food but context is important to me, particularly as I discover a new culture. First, I'd like to recogn
  14. Howdy all! I'm Panaderia Canadiense, aka Elizabeth, and welcome to my blog coming straight over the airwaves from Ambato, Ecuador, South America. A bit of background about me: I'm originally from northern Alberta, Canada; when my folks retired I got the opportunity to tag along on the vacation (our first in something like 20 years), and we all fell so much in love with Ecuador that we decided to change countries. Mom was her family's dessert-maker from the time that she could work an oven without burning herself, and Dad has his cordon bleu; we're all culinarily adventurous folks and what co
  15. As usual, I am late. Why should my first (who am I kidding? -- my only) eGullet food blog differ at all from any other aspect of my life? I am late for things. For instance, dinner will be late tonight. Again. I suppose I could have skipped Dexter last night, but it was really good, and I am really obsessed. Hello, and welcome! As astounding as it may seem, the fine folks at eGullet have invited *me* to blog this week. Me!! Who the hell am I? Clearly, no one. All your eG faves must be holed away in charcuterie and pastry boot camps 'round the world, leaving only yours truly to keep
  16. I'm up working in Little Current again for the next 5 weeks. Thought I'd take the opportunity to share what I'm making with you while I'm here. I had asked them to put a couple of things in the fridge for me before I arrived as I'd have the rug rat with me and she's not very portable. I wanted to be sure I'd be able to feed her a little something after we got off the ferry. A couple of nice fresh eggs fried up with some old cheddar and a bit of kimchi (brought that along with me). She managed to hang on to a bottle while I made her dinner for her. Took Andie's advice and found a Sens
  17. Morning all - it's a lovely temperate morning here in Little Current on lovely Manitoulin Island. Anna's in the kitchen making something - I'm sitting enjoying my first very large mug of tea of the day. This is my brown betty in it's dutch tea cosy - the better to keep my tea nice and warm for a number of hours. My tea - in the largest mug I could find at the Value Village in Sudbury a couple of years ago. I love my tea, but I'm lazy and don't like to go back and forth to the kitchen several times to get enough - so this is a ceramic beer mug and holds the equivalent of several cups.
  18. Hi everyone! Or, to play into an often frustrating - but almost always endearing - stereotype: Howdy, y’all!* My name is Rich, aka Rico, and I’ll be taking you through a bit of my culinary life in Dallas this week. Incidentally, my eGullet handle refers to the name by which I went in my high school Spanish classes many years ago - and I’m still awful at Spanish. Anyway, on to the teaser photos: Only two things that money can’t buy, and that’s true love and homegrown tomatoes (hat tip to Lyle Lovett). We didn’t really have much of a winter this year, so I was brave and planted my tomato seeds
  19. I am so transparent. Pierogi got it immediately! Yeppers, I'm going to be the blogger of the week, starting officially tomorrow. Some things are the same from my first foodblog in 2006: Same kids, same dog, still haven't seen a Clinton around town. Some things have changed: Firstborn is away at school (with my car, boo hoo), Secondborn has a host of new critters in his room, and they all need feeding (sigh). Of course, the kitchen is new. It doesn't look like this any more: I love my new kitchen -- I am eventually going to start teaching in it, but until that starts in March, I am c
  20. Good morning from State College, PA (and congratulations to Kerry Beal for guessing my identity!) . I only wish that the first teaser photo was current---alas, it was taken last summer, things aren't quite that green yet at this latitude. Thanks, Susan, for inviting me to do a foodblog this week. First a little background: "Hennes" rhymes with "tennis," I'm 27, and I'm working on my Ph.D. in Aerospace Engineering at Penn State. My wife is currently finishing her Ph.D. in Accounting here, and you're catching us an an exciting/scary/stressful time in our lives: tomorrow we have to decide where
  21. Greetings, everyone, from quaint, charming and tranquil Yardley, Pa., where I have worked since this past December 4. I'm also posting from a low hill overlooking a semi-vast expanse known as the Two Hundred Pound Plateau. You saw the view from that hill in the teaser photos for this foodblog, and one of the things I hope to do in the course of this foodblog is climb back down off of it -- the plateau as well as the hill. Our co-blogger mizducky, who knows me from when we were both young whippersnappers at Harvard, was supposed to have started this blog in the wee small hours Pacific Standard
  22. Trading Places – A Tale of Two Cities…….would you believe one city and a village….would you believe one city and a kitchen?....... Welcome to my week. For some reason I’ve volunteered to do this. I’m sure it sounded like a good idea at the time. I’m starting this sitting in Suvarnabhumi Airport, wating for our 3:45 flight to start boarding. I’ve wrapped up in the lounge, having checked mail, had a Chilean Cono Sur ("connoisseur", Yoonhi points out to me) Chardonnay, and indulged in a ham sandwich smothered in butter. Is the modern Chardonnay the standard bearer of quality? If we conside
  23. Just a 20 mile ride from miss Suzy and were here, still in the far northern reaches of NJ. Ok the fire is started and I am only running 2 hours late Yes we are smokin' today, let me go get the piggy on the grill. Tracey
  24. Good morning, Fortunately for those of us on this side of the Atlantic there is the benefit of time: a failed attempt at an early morning first post to my first blog, will nevertheless arrive in time for breakfast for those farther west. Before the necessary introduction let's get breakfast out of the way. It is a tradition of mine since i started my professional lfe - i wake up, shower and run out of the house as quickly as i can, thus breakfast always takes place at my desk. In our rudimentary office we have one luxury, our nespresso machine...free as long as you buy sufficient coffee each m
  25. Good evening! My name is Hiroyuki, I'm 46 years old, and I live in a rural, snowy, rice-producing district in Niigata prefecture, Japan, 210 km to the north of Tokyo. I work at home as a freelance translator. Just an introductory post for now, before I go to bed. It's about 10 o'clock in the evening in Japan. I have a wife (45), a son (11), and a daughter (7). Unfortunately, my wife cannot join in my foodblog for the reason to be described later. I'm not a food lover, I'm just a food eater, and now that I'm in my late 40s (and besides, my children are still small), I'm more concerned about
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