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Found 270 results

  1. Hi everyone! tammylc tagged me for the next week and I'm starting today since my menu will be a little more interesting since it's (Canadian) Thanksgiving dinner at my parents' house. Starting tomorrow, however, you will be following me as I peruse the supermarket aisles looking for whatever's cheap, on sale, and halfway edible. I've been lurking on egullet for awhile, so I guess I should introduce myself. I'm a 4th year English major at UBC currently living in sin as I am staying with my boyfriend. Right now, we're trying to support ourselves while saving up for an apartment, and one area where we've had to drastically cut down on spending is groceries. I'm in school full-time, and work part-time as a private English tutor. I also work Saturdays at a tutoring center for peanuts. Anyway, onto Thanksgiving. I've been preparing food for tonight's dinner since Friday! It's my first time making an entire Thanksgiving meal by myself. I guess I should mention that though I'm on a shoestring budget, I do appreciate good food. I live in Vancouver, and my bf and I have dined at some of the nice restaurants like West and Lumiere. I enjoyed my food at West more. (BTW: I hope David Hawksworth reads my thread...he is my hero ) Today I woke up late and had to grab breakfast on the run. I ate 10 sourcream Timbits (from Tim Horton's, a sandwich/soup/donut chain in Canada) and a few fun-sized chocolate bars (Mars, Twix). I should mention that today's menu might shock some of you b/c of the plethora of junk food consumed, but I assure you I don't eat like this all the time. I just got caught on a bad day. Tim Horton's sourcream donuts are my favorite. The sourcream donuts are very dense, with an almost creamy interior. Not covered in a cloying sugary glaze. I brought donuts for my student...raspberry-filled, a couple of chocolate ones, some chocolate and coconut. Mmm... After our 2 hour lesson, I drove to Save-on-Foods to buy a pumpkin pie. Yesterday when I was there, I ate 8 samples from the (unmanned) sample tray. (BTW: That was basically yesterday's dinner. I told you I was poor. ) Today the sample trays held pieces of supermarket-quality Black Forest cake, birthday cake, olive and asiago ciabatta bread (which I love) and garlic toast. I had a sample of the Black Forest. Bleah. Got home, and ate a large piece of pumpkin pie. Since then, I've been picking at the rest of the pie every few minutes. I've already eaten more than a quarter of the 9" pie. No one else in my family will go near pumpkin, so I buy myself one every Thanksgiving. Also ate a handful of chocolate-covered macadamia nuts. I then got started on a pistachio sponge cake and the cornbread. Cornbread doesn't seem to be very popular in Canada; I've actually only eaten it twice in my life. For the cornbread, I combined ingredients from 3 recipes that I found earlier in the week--1 from Epicurious and the other 2 right here in the egullet recipe archive! (I used mamster's Yankee cornbread and Rachel Perlow's skillet cornbread). Both the cake and the cornbread look good. The turkey is in the oven and I just poured 2 bottles of beer over the big pan of veggies. This is what I'll be eating for dinner tonight: -turkey/gravy/cranberry sauce -sausage, artichoke, sourdough bread, cheese stuffing--found the recipe on Epicurious, and I followed it but doubled the amount of sausage -cornbread (thanks mamster and Rachel) -taboulleh salad -garlic bread (No veggies or roasted sweet potatoes for me when there's so much better-tasting stuff around). For dessert, I made the pistachio sponge cake and I'm serving it with whipped cream. I also made this Cappucino-Fudge cheesecake on Friday for tonight's dessert. Here's the link to the recipe: http://www.epicurious.com/run/recipe/view?id=106231 I used Callebaut chocolate since you can get it in the bulk section of Superstore for 99 cents/100 grams. Unfortunately, my cheesecake doesn't have a pretty lattice top since my (cheap) pastry bag exploded when I was trying to pipe the ganache. I bought the pastry bag for 6 bucks! What a waste of money... I had to instead pour the ganache over the top of the cheesecake. Decorated it with chocolate covered espresso beans.
  2. 8am... Why did I volunteeer for this? I'm sure I will lose any reputation that I might have as a serious foodie...need more coffee. This is not going to be about elelegant restaurant food, but bourgeoise domestic cooking. For those that don't already know Jill and I live about 5 miles west of Cambridge, UK where it is currently dank and raining, but not too cold. Some forecasters predict the weather will turn cold and snow, but a white Christmas is unlikely. Our main meals tend to be in the evening, except for holidays and the odd Sunday. Unless otherwise noted, breakfast for me is a mug of coffee (mix of 1/3rd Old Brown Java, 1/3rd Kenya Pea Berry, 1/3rd Mocha Mysore, all medium roast and made in a press pot) with semi-skimmed milk. Probably made stronger than coffeee in the US, and when I'm in the US I find there is something strange about the milk usually served with US coffee. Powdered milk, or NDC is not acceptable at any time. I usually skip lunch, or graze. For the holidays this year we are expecting this year Jill's grown up sons plus their partners, one of whom is vegetarian, and various waifs and strays. We are not religious, so this is a secular celebration, encompassing as many traditions as possible, but rooted in English customs with a fair bit of Provence influence. Currently I plan. eG folk, please comment and advise. Circumstances may change, and it may not all happen. Today Saturday 20 Dec. First day of Chanukah Supermarket shopping at Tesco's, 100,000 sq ft of supermarket for most of the basics. Start making Pannetone. Has to be Latkes, and I guess Brisket for supper. Maybe kale or cabbage or sourkraut to go with. Sunday 21 Dec Winter Solstice, Yule Get in Yule log, holly, Mistletoe, Xmas tree, (which my brother, being frum, calls a Hannukah bush) Finish Pannetone Baked Ham, parsley sauce Monday 22 Dec Dunno. Leftovers or take-out Tuesday 23rd Dec Company (www.artimi.com) Xmas dinner at the University Arms Hotel. Rubber turkey I expect Wednesday 24th Dec Xmas Eve Bread baking: Pome a l'huile Making mince pies to the sound of King's College Carols Provence style Gros Souper, meat free maybe: l'aigo boulido, a garlic and herb soup, cauliflower (gratin), Salt cod balls or en raito, celery with anchoïade. Cheese. Trifl; the "trieze deserts". As we don't go to Midnight Mass, we wont follow with the Souper Gras Thursday 25th Dec Xmas, and Sir Isaac Newton's Birthday. Late Xmas lunch Amuse: Truffled Brandade and Tapenade crostini Caviars, blinis etc Truffled consomme dore (shot glasses) -o0o- Turkey, with all the trimmings - Fois gras truffe - Sausage meat and a vegetarian chestnut stuffing (for the veggie) - chipolatas, bacon rolls - cranberry and bread sauces, Jus - roast potatoes, parsnips, Jerusalem artichokes (sunchokes) - Sprouts, carrots Christmas pudding, hard sauce Cheese Mince pies, tangerines, walnuts etc Friday 26th Dec Boxing Day Brunch Invited to supper by our neighbors Saturday 27th Leftovers: Soup, maybe devilled turkey wings, a pie, or Risotto... Sunday 28th Standing rib roast Monday 29th Leftovers: Tuesday 30th: Stew? Wednesday 31st New Years Eve Cock-a-leekie Haggis Syllabub and shortbread Cheese
  3. Good morning! Here are the two teasers hints from Friday: Good guessing, this is Atlantic Canada. Looking left from the above vantage point you see a fairly well known Canadian landmark: This is the lighthouse at Peggy's Cove (its also a post office) as it appeared a few months ago. I have to say I am really pleased and excited to be doing an eGullet foodblog. It’s a new experience for me and I’m not so sure how it’s going to unfold – which is a big part of the appeal. The past blogs that I have seen are fascinating to me; to get such a candid look into somebody else’s food routine as it goes down so far away is totally compelling. I am just going to “share as I go” and hopefully reveal something interesting or authentic about my region and food traditions. It certainly seems to have worked in the past for other bloggers.
  4. 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, and occasionally the instigator of insurance claims for flooding. I will take you for a quick stroll through a part of the river valley within the next few days, as weather permits (the lengthy drought broke when we moved here two years ago, though I can't take credit for that...). During the appropriate season there are many berries to be gleaned there, and it's always a pleasant walk. Photos will be a bit late in coming. My digital is painfully old and low-end, and essentially only works in perfect lighting. To supplement it I've bought a simple film camera, but that of course involves processing and scanning time. I hope to start posting some pics by Thursday evening (Friday at the latest), so please bear with me. I am not nearly as active on the board as some of the recent bloggers, so I'll provide you with a bit of context. I am a career changer, 41, originally from Halifax Nova Scotia. A couple of years ago, in one of those epiphanal moments, I realized that I'd just drifted into sales when I was young and had coasted ever since. Verging on 40, I thought that...just maybe...it was time I gave some consideration to what I wanted to do when I grew up... The choice was fairly obvious. I've been a dedicated home cook and baker since I was an adolescent; and while I knew going in that the life of a professional cook is a hard one, I reasoned that at the end of the day if you're doing something you love for its own sake you're ahead of the game. So I went to school. I took my first year at the Nova Scotia Community College in Halifax (honours) and my second at the Northern Alberta Institute of Technology (honours). I have been working, since my arrival in Edmonton, at this this respected fine-dining restaurant; upon graduation from school I added a full-time job in this popular market/lunch spot. Last summer, while still fresh out of school, I was inspired to blog a typical work week, for the benefit of the insatiably curious. It seemed that there was a lot of interest in how foodservice jobs work in practice, and I thought it might be of interest to many among the community. And that's where it would have stayed, except that a few weeks ago SobaAddict in his role of Foodblog Czar asked for those who are bakers or pastrychefs to step forward. Since I run the instore bakery at my day job, I thought that perhaps I should volunteer. So, here's Chromedome II...the return of the career changer. A few points to clear up at the beginning: for one thing, this is a serious "pot luck" blog. I have one or two special things I'm hoping to squeeze in, but I don't know yet what shifts I'll be pulling over the weekend. That means real life, folks...on the home front you may see souffles or you may see mac and cheese. I promise you I eat better than Wendy ( ), but her work photos are a LOT more interesting than mine will be. Still and all, this is what it looks like. I cook for my family, and they get what I have the time and energy to make. So...we'll be looking at some shots from one job at least, possibly both; my baking at work and at home; my garden; and to the extent that it's pertinent, a few bits and pieces of the city. My budget (wife, two kids, two student loans, the highest utilities in the country, etc) does not permit of special ingredients or excursions to the city's restaurants, and my kitchen is at the opposite end of the envy-inducement scale from Daddy-A's starship bridge and Jackal's vintage AGA. It's a come-as-you-are foodblog! From the subtitle of this blog (and the tone of the teaser Soba posted on Jackal's blog), you may be wondering just how I'm feeling about my career choice. Well...I'm still enjoying myself, but it's most assuredly not for everyone. I'll elaborate further in the course of this next week, and naturally I'm more than happy to answer anyone's questions about that or any other food-related topic. For now, though, I'm going to bed. Tomorrow morning is sneaking up on me, and it's got a cudgel in its grubby little clutches...
  5. 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.
  6. …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!
  7. 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.
  8. I'm not going to start my "official" blogging until tomorrow but, while I've got a few free minutes, I thought I'd at least introduce myself. My name is Jen Jensen and I live in Sacramento with my husband and 14 year-old daughter, Kathleen (AKA the Spawn). We are imports from BC (Canada) and have lived here for 5 years now. I "retired" when we moved here, as I only have a "live" visa, not a "work" visa. Before moving here, I worked as a technical writer on various IT and business process projects. My hobby is dog racing (whippets, not greyhounds) so we also live with four of the five dogs I own. Living here in CA with us are Streaka (AKA Über--as in Streaka über alles.); Tighe (AKA Goober, because it rhymes with Über and matches his personality); Dayton (Dids); and Rogie (meiner Deutscher Junge), whom I co-own with a friend back home. My fifth dog, Derby, is Tighe's daughter and lives with my friend in BC. 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. The trip to Tigh-na-Mara is why I won't be starting until tomorrow ... I want to be able to include my meals there in the blog. Until tomorrow ...
  9. Good Morning, All... It's me, phlawless, and I'm here in Durham NC. I haven't been much of a poster on the boards, so this blog is an exercise not only in recording my attempt to eat within 100 miles of my home (more about this in a minute), but also so I can get more comfortable with writing about and documenting my life as it pertains to food. Now, when I say that, understand that the majority of my waking hours are spent thinking, planning, purchasing, organizing, handling, preparing, and yes, finally eating, food. I have been in the 'business' for a dozen years or more and have recently taken a bit of a sabbatical from restaurant life as I have a 15 month old daughter now, and am only doing a bit of work out of my home. I thought motherhood might distract me from my food obsession, but I find myself with a bit more time and energy to read, experiment and cook than I did before M came along. Plus, the added challenge of feeding a toddler is one that is surprisingly enjoyable. As for the subject of this blog, a couple of years ago some kids from San Francisco got some press for this, and I thought I might give it a shot. If you go to the link read the details, the national challenge is supposed to happen in May. Well, I had a lot going on then, and also July here in the southeast is brimming with fantastic produce. So you all will witness the first week of feeding myself, my partner, and my daughter for the entire month eating local as possible. I still am a bit green when it comes to posting photos, so I'll get those up in a bit from this morning.
  10. FOOD! GLORIOUS FOOD! The word "BLOG" is a familiar one in our house. My hubby Bill, is a prof. in the Faculty of Education, and "blogging" is one of the requirements for his Communications and Computer technology courses. But, I have never been involved in blogs until this invitation...and this sounds much tastier! Thanks for the opportunity. Life is much more relaxed now that we have retired from the restaurant biz. http://home.westman.wave.ca/~hillmans/soosera.html Since 2002, I have been teaching half time at our university in the EAP program with international students. This leaves me the rest of the day to cook . . . what else? Brandon is a rural city of 44,000. Dining out does not include gourmet meals, tasting menus, etc. Until I found Egullet, a tasting menu was a 9 or 11 course Chinese banquet, complete with a 26 oz. bottle of Crown Royal ;-) My cooking these days involve learning traditional family recipes from my 95-year-old mother, pulling out old recipes from pre-Soo's Restaurant days, and trying out ideas from Egullet and my overflowing collection of cookbooks. This week will be a hectic one for blogging. My sister and family are visiting from Burnaby, B.C. so lots of food will be involved. On top of that, hubby, our kids and myself are performing Saturday and Sunday at the celebration of the 20th anniversary of the Brandon Folk Music & Crafts Festival. We will have out of town musical guests . . . so more food! Good thing I am on summer vacation this month. DAY ONE I love my mornings. When university is in session, I am up at 5 a.m. so I could do my prep. while the house is quiet. These days, I can sleep in until 6 a.m. I take our daughter to work at her summer job at the hospital, then I get to relax with my breakfast and 2nd cup of coffee. Today, I sat out on the deck with a cup of Tim Horton's brew-at-home with Coffee Rich creamer, 2 slices of toast with my home made peach/apricot/pineapple conserve. I love this stuff on toast, ice cream or just by itself as a snack. The recipe is one handed down by hubby's Nana Campbell. She even used bits of apricot pits in her recipe! It added a touch of crunchy bitterness to the sweet and tang of the fruit, but not enough arsenic to topple us. For lunch, my daughter packed a roll-up made with whole wheat tortillia, poached chicken breast, a handful of spring greens with raspberry vinegrette, shredded carrot and juilenne cukes. At home, we had wonton soup with shrimp egg noodles, Shanghai bok choy, shrimp and lap cheung.
  11. 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
  12. 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
  13. Firstly, apologies for the teaser photos that led so many astray! I was very hard pushed to find a location picture that wouldn't scream CHINA (cf. my atavar) so I ended up with a picture of Grace Vineyards in Shanxi province - we've also got lots of vineyards around Beijing (just beyond the Great Wall and to the south of the city) but the Grace pictures are the ones that came out best. As for the picture: It's classic Red Cooked Pork (红烧肉) with eggs cooked with the pork that I had last week in Shanghai. Delicious!!! I feel a bit of an imposter doing a blog here because I haven't posted a lot in my eGullet time, but my excuse is that moving countries and starting up my own business in China is a heavy load! But reading and enjoying eGullet posts has often been my lifeline for relaxation and enjoyment here in the Big Beige. A Synopsis: About a year ago, my husband and I packed up our entire house in Cambridge UK, put it into storage and moved to Beijing with two suitcases and a half-formed business plan.... A year later, the house is still mainly in storage, a few more bags have been moved over and I have just received a business license for our wine consultancy/school here in Beijing after many months of red-tape! If anyone out there is interested, the website is here (I hope that's not construed as advertising!!!) Over the next few days, I would love to give you an introduction to food and drink here in China's capital as it gets thoroughly over-excited about the Olympics, eats more dumplings than can be measured and roasts a few thousand more duck!
  14. 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 a few times a week so this will be a bit more intense than usual. I think it will be fun though, and I hope you enjoy it. I'll be happy to answer any questions, although among the frequent posters in the Japan forum I am probably the least knowledgeable about Japanese food. I'm also happy to take requests: if there is any particular food or dish you are interested in I'll see if I can make it. Let's get to it then. I just ate this: Fruit salad with strawberry, apple, banana and kiwi; homemade yogurt. Eaten in front of the computer, this was my pre-breakfast-- I'll have oatmeal later. I sometimes eat in stages like that because I don't have much of an appetite in the mornings. I'll post a bit more about myself later, but right now it's time for my morning coffee. See you in a bit!
  15. Hello everyone and welcome to my foodblog. I'm a relatively new member of eGullet so I will follow in EatNopales footsteps by providing a short introduction. I grew up in rural Indiana on my parents' farm which my dad is still operating to this day. When I was younger we raised hogs (commercially) and chickens (our own use) as well growing corn and soybeans (~900 acres), but now he only does the corn and soybeans due to the plunge in the hog market in the mid to late 90s. Growing up in that place and time (80s/90s), my exposure to food was rather narrow. My mom taught me and the rest of my siblings how to cook and bake, but in mostly typical midwestern ways - cookies, cakes, pie, meat & potatoes. I had and still have a great deal of fondness for the desserts of my youth and I will certainly be sharing my pie making with you this week, but as for the savory side of things.... well... it's a bit different. I cook and eat more ethnic food than I had ever imagine existed as a child. For instance, I never had Indian food (what a revelation) until I was in college. Speaking of college, I spent my junior year studying abroad in the island nation of Malta. For those of you who are not familiar with Malta, it is a small island south of Sicily with strong Italian/British/Arabic influences in the cuisine and culture. One of my fondest memories of my time in Malta was walking to the local bakery and devouring the still warm bread. As a side note, I like warm bread and I don't care what the experts say. It is so much more enjoyable that way. Cuisinewise though, Malta is rather forgettable. My apologies to any of you who are passionate devotees of Kinnie or pastizzi. After college, I moved to Chicago which was where my interest in food truly blossomed. Living truly on my own for the first time, I began cooking to save money and to eat somewhat healthier. As time went on, I became more and more interested in cooking and attempted every more ambitious projects and dishes. I also began exploring the restaurant scene of Chicago - from fine dinning to the multitude of ethnic restaurants scattered throughout the city. Two years ago, I moved to Philadelphia to be with my (now) wife who is in medical school here. While I was disappointed to leave Chicago in some ways, I was excited to be able to do a great deal of my shopping at the Reading Terminal Market. For all of its size and grocery options, Chicago lacks a great public market. Enough history - on to the food. I don't really have a cooking philosophy or theme other than I like to do things myself so I tend to buy very little that has been prepared or processed already. In terms of cuisine, I tend to make whatever strikes my whim while doing my menu planning but most of what I make is Italian or Italian influenced to the dismay of my wife who sometimes longs for the Chinese food that she grew up eating and I have little notion how to make. Charcuterie has also been an interest of mine for the past 4 years or so hence the antique meat slicer. I've made, with varying degrees of success, guanciale, pancetta, salami, chorizo and a number of fresh sausages. I have noticed that many of the people who are interested in charcuterie are also interested in molecular gastronomy/modernist cuisine and I am no exception. I'm not sure if I will be doing anything in that vein this week, but it is something that I enjoy dabbling in. One of my roommates in Chicago referred to me as the cookie monster due to my proclivity for vacuuming up any homemade cookies that were around. I must admit, I have an incredible sweet tooth and I enjoy making desserts. I have already mentioned my love of pie but I do like making other desserts as well. I have been making a tremendous amount of ice cream this summer ever since we were given an ice cream maker as a wedding gift. It's interesting how much I crave ice cream now since before I had the machine, I ate ice cream perhaps once a month and only during the summer. This will be a mostly typical week from me. I tend to attempt more ambitious and time consuming projects on the weekends and cook simpler meals on weeknights. Since I cook nearly every meal my wife and I eat we usually only go out to eat a couple of times a month. That being said, we're going to be going out a couple of times this week to give everyone a taste of the Philadelphia restaurant scene.
  16. I have to start cooking tomorrow. I haven't cooked dinner since the beginning of the year. I don't even know where my pots are, but somehow I have to find them. Hi, I'm Jennifer, and this is my foodblog. I have been posting about my kitchen remodel here. for the past few months. With all my heart, I wished my remodel would have been complete on Friday, but there are a few details left to handle (like dusting out my cabinets) before I can begin moving back into my kitchen. With luck, I'll be able to actually start putting things away and getting to know my new kitchen this week. I definitely have to start cooking again, as the homecooked frozen dinners I squirreled away last fall finally ran out at the end of last week. My husband and I live in San Francisco. He's a technical writer; I'm a pastry cook/production manager at a French bakery. We're both "near" 40. Join me as I try to settle in to my new kitchen, adjust to the taller counters and expansive storage, fine tune where everything goes, and adapt to having to cook again. I have a new professional-style range. I'm not entirely sure that I won't just burn everything with the intense heat it produces. Right now it's quite late for me. Typically I go to work about 5. As in a.m. Today, being Easter, I went in at 3, which meant getting up at 2:15 a.m. I did get a nap, but a good amount of wine at my brother's Easter fest and plenty of good food means that by now I'm just about wiped. I apologize in advance for the typos I know are lurking in this, but I wanted to introduce myself and get this foodblog rolling. Answers to snowangel's post of my teaser photo tomorrow. At least one of you had one ingredient right. See you tomorrow morning!
  17. 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 building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions. A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.
  18. 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 time that is NOT winter, and might be called summer if you were to squint. Summer here is the despair of gardeners. It started this year around July 4, as it frequently does. Tonight is August 17, and the temperature is predicted to dip to 39F. We're on the fast downhill slide from summer into fall, all right. I can't speak for everyone around here, but I'm clinging hard to the last vestiges of summer. It isn't that I don't like the fall - I do - but summer and its produce here are too ephemeral to wish them to hurry away. This blog is to be a bit of a tour for you, to show you around the area and its produce, and to celebrate summer as it starts to slide in earnest. My area of coverage is pretty broad. I live near Duluth, which is at the pointy end of Lake Superior, but I spend a lot of time working up the North Shore of Lake Superior, and somewhat less time inland on the Iron Range. (Do not let my blog title and the poem confuse you: Duluth is not the Iron Range is not the North Shore. From a distance they may look alike, but the residents will no more appreciate being mislabeled than, say, a Scot would appreciate being called English.) If you look at a map of Minnesota and imagine lopping off the northeastern quadrant, going roughly straight north from the end of Lake Superior, you can see why it's called the Arrowhead. The cultures and foods of the areas I visit are different enough that they're all worth exploring, and I'll do that to the best of my ability. I'll add a couple of words about my work and the way I imagine this blog will work, and then post this to get things going. First off: I work two jobs - one full time, one less so. Sometimes I'm near a computer during the day, but I can't count on it, so my main activity is likely to be during the evening, or first thing in the morning. The full-time job is only indirectly related to food. The part-time job is as a flight instructor, and it isn't at all related to food, although there's likely to be an airport lunch sometime this week. However - both jobs involve a lot of teaching and communication! I cannot abide posting or lecturing in a vacuum, so I hope you'll ask lots of questions or post comments. I plan to solicit opinions and suggestions for some cookery I intend to do, too. While I've been typing on this, I've been having an evening snack: Nectarine-plum ice cream based on Ruth Smith's Peach Ice Cream, the original recipe, and Folie a Deux Menage a Trois wine, an inexpensive blend of zinfandel, merlot and cabernet sauvignon. Mmm. Ice cream and red wine are a nice combination, especially at this hour. Welcome to my world!
  19. If you missed it, we recently relaunched the eG Foodblogs with our own Fat Guy kicking things off here. After a short break, another great eG Foodblog is under way. FoodMuse is sharing a week with us -- click here to read along and participate. And don't worry, there won't be a long break before the next one. On deck for next week, we have a blogger who has shared this picture with us:
  20. I am pleased to welcome you to Swisskaese's second eG foodblog. Click here to view the previous blog brought to us by her and Tapenade. This very interesting foodblog was long in the planning. In fact, Swisskaese was scheduled to do this blog many weeks before the mideast crisis was taking place as close to her home as it is now. It is because of the unrest that she and I decided for me to post the opening to her blog. Under these circumstances, there might be an increased potential for viewers to post politics-related comments or questions, or post something that would lead discussion in that direction (perhaps unintentionally). I remind us all to follow the eG Society's policies and guidelines. Please pay particular attention to the Decorum and Topicality Guidelines and give much consideration to what you post, in order to maintain a focus on issues pertaining to food and drink. Please understand that the blog will be closely monitored. We will moderate as necessary to maintain the focus on our core subject of food and to assure that it remains civil. We hope you enjoy this very special eG foodblog. Swisskaese's country's terrain is made up of five vegetation zones: Euro-Siberian, with plantlife found in Europe, Russia and Siberia; Mediterranean, with conditions similar to those in other countries on the Sea; Irano-Turanian, with land similar to the steppe-lands that stretch through Iran, Turkestan and Inner Asia to Inner Mongolia; Sahara-Arabian, pure desert of the kind found in the Sahara, the Arabian Peninsula and parts of southern Iran; and Sudanese, which has tropical vegetation, confined to small enclaves and oases. This widely diverse landscape offers ideal home environments for a particularly rich assortment of plant, animal, bird and insect life.
  21. 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 stressful), I'll cut to the chase, and we can get more into the area and the setup details later. When I take a trip like this, where I'll be doing a lot of cooking, I like to pack a few things to make prep a little easier. There's the tools: and the bar equipment: a few spices, because what you usually find in rental units is old and limited: Like I said, just a few items. The thing is, the trouble that it is to get this batterie together is repaid in convenience and currency saved at the destination. And anyway, everything but the very biggest stuff gets tucked away in this: I apologize for cutting this off quickly, and not rhapsodizing about where we're going, who we're meeting, and all the great things we're going to eat and drink when we get there, but like I said, I'm in a bit of a hurry. I need to duck out for about nine hours; I'll go on to the point of boredom on all of those subjects when we've arrived and I've gotten back on line. In the meantime, there's some background on the area in Steven Shaw's Daily Gullet piece on Sandor Zombori (whose restaurant, alas, is now closed), and you can catch me picking the brains of our cocktail peeps in the Beverages forum thread, Vacation Bar. Happy reading. Thanks for stopping by, and I'll see you tonight.
  22. I'm it this week. And who am I, anyway? You could check out my bio, if you really want to, but really all you need to know is that I'm not professionally involved with food, although more and more I wish I were. I have amassed nearly 1000 posts here in (I think?) pretty quiet fashion. I mostly take from eGullet-- I learn new things every day, and I'm very grateful. I live in Brooklyn, with my wife Robin and our two children, Leah (2 years old) and Nate (almost 7 months). I am a lawyer, but for the past four months I've been on a leave of absence taking care of the kids. This leave of absence ends June 1. That's right, we are at the beginning of my last week of freedom. (Incidentally, I did a sort of half-blog for a while about new stuff I was learning to make while on leave. You can find it here.) When my leave began, I wanted to tackle a bunch of disparate projects, but eventually I became primarily obsessed with baking bread. I began baking every day, and I eventually got my own sourdough starter (whom I call Ringo) up and running. This daily bread-making has become part of my identity now, and it's going to be tough to part with it. Once I return to work, my daily baking is going to have to end, so I've recently been baking more than ever, trying to cram in what I can before I go back. So this week you can expect some bread from me. And I'll try to show you a few things about how we live here in Brooklyn, U.S.A. We will be traveling later this week. We'll be leaving Wednesday night to go to my mother's home in Maryland. My mother knows not of this eGullet business (at least, so far as I know ), and it might be best if this remains the case. So you may not get much in the way of food photos while we're in Maryland, but I'll give you some reports that you might find amusing. So, on with the blog already! Oh, by the way, I've been instructed to tell you that if you reply to the blog, you're fair game to be tagged as the next blogger. And that you have a moral obligation not to say no! I was apparently the very last choice to be tagged for this week. (They said it was because I live in NYC, where so many of the bloggers have lived, but really...) I've always been picked last since I was a child, so I'm okay with it. But don't put some other loser in my position! Say "yes" when you're tagged! Take it for the team! (Now will anyone dare reply? ) Okay, so dinner this evening was (drum roll, please)....... tuna salad. Behold, mortals! See, I made this poached chicken with aioli on Friday, and there's just a ton of aioli left over, which I love, but I'm having a hard time getting rid of it. Yesterday I assembled a bunch of cooked and raw vegetables for a sort of veggie "Grand Aioli," and tonight I briefly entertained thoughts of a Bourride, but it was so hot out, and like a jackass I had the oven at 500 degrees already for some French bread. The thought of turning on a burner was just too much, at least until we put in our stupid air conditioners. (See Note 1, below.) So it's just a tuna salad sandwich, not that there's anything wrong with that, but it's also got a little extra: it's made with homemade aioli on homemade bread. It tasted pretty good. I also put together some Biga (a firm batter of flour, water and a little yeast that will bubble all night, creating flavor for future breads), which I'll use Monday and Tuesday. I got my hands on some actual Italian "00" flour (their white flour), so I thought I'd make a Pugliese and maybe some durum wheat bread with my "00" Biga: For tomorrow: I dunno. I can never plan ahead. My wonderful wife got me this great gift for our anniversary: It's the seven quart Le Creuset (we have an oval five already, I think). Give me some ideas. What should I make in this pot? If I like your idea I'll use it on Monday or Tuesday! Also: I got these beautiful radishes at the greenmarket on Saturday: I dipped some slices in aioli yesterday. What else should I do with them? Put them in a salad? I haven't the faintest idea. Help me out. See you tomorrow (or later this morning, really). It's late. Note 1: This is what most of us New Yorkers do, by the way. We take down our air conditioners in the winter because otherwise we'd freeze, and we store them in closets, or in the corner, or wherever we can, and then when it's hot again we risk our backs picking them up and we install them in our windows, blocking our pathetic views of alleys and neighbors in their underwear. Glamorous, huh?
  23. 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 around here. Same furry babies, same house, same husband . Right now we have field corn planted all around the house. In the outer fields we have soybeans that were planted after the wheat was harvested. Sorry for the blur....it was so humid the camera kept fogging up. I just came in from the garden. I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread. I always start out saying that I will not let a weed grow in there. By August I'm like..."Oh what's a few weeds" lol. Here's a total list of what I planted this year: 7 cucumbers 8 basil 23 okra 4 rows assorted lettuce 20 peppers-thai, jalapeño, bell, banana 4 rows peas 5 cilantro 1 tarragon 2 dill many many red and white onions 7 eggplant 3 rows spinach 57 tomatoes 5 cherry tomatoes 7 rows silver queen sweet corn 11 squash 4 watermelon 2 cantaloupe 6 pumpkin I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff. WOW the plants did not like it, but they've come back and are producing. I just love okra flowers Found some more smut
  24. Good Morning from beautiful, sunny Vancouver Island. My name is Ann and I live with my husband Moe in Duncan, British Columbia right in the heart of the Cowichan Valley on Vancouver Island. We have a son, Matt, who is 24 and lives just an hour south of us in Victoria. My blog theme is planned around all the wonderful foods that are available here on the island, mostly in the Cowichan Valley and the Victoria/Sidney area. I have a friend visiting from Toronto this week and Sandra and I plan to drive all over the southern part of Vancouver Island visiting farms, markets and wineries. It is my intention to cook most of our meals using local in-season produce, meats and seafood also from the area. We got started early by going to a couple of the farmers’ markets in Victoria on Saturday and the Cedar Farmer’s Market on Sunday. Duncan has a wonderful farmer’s market that is open every Saturday 12 months of the year and I very seldom miss it. I love this time of year. Each week the selection at the market just gets better and better. I can’t wait until the corn and tomatoes are available. Actually this week won’t be too much different from the way that I normally cook and plan meals. I’ve always shopped on a daily basis and I’ve never minded driving some distance to find what I want. Here is a picture of Saturday’s take from the Markets. The garlic is from the James Bay Market and the rest of the produce came from the Moss Street Market. It's early here, just 6:15 AM so I'm off to the kitchen to make coffee.
  25. Hi all. Time has sprung forward, so its time for My Spring Break Blog to begin. Today, DH and I will be going down to Galveston Island, but first let me welcome you to our home and show you around a bit. Please take a seat and I'll show you my kitchen. We are fortunate to have a good sized kitchen with lots of counter space and lots of cabinets and drawers. See my new rice cooker. Love it! The double ovens come in handy. The top one has a broiler and is self-cleaning. Time to make some breakfast. I'll be back soon.
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