There are millions of bloggers, and who knows how many of them are focused on food and cooking and restaurants. I haven’t had time to count them, but there are lots of them. Most are like this one — a dozen to a few hundred hits each day, with probably a tenth of those being regular readers and Continue reading “The Responsibilities Of A Food Blogger (Ethics 101)”
This absolutely wonderful sentiment can be found on a new food blog that is being written by the brother of a friend. I have first-hand knowledge that his carnivore bona fides are impeccable.
I promise that this won’t be a rant about how Mark Bitten sometimes minimizes recipes to the point of absurdity. But he did just that with his roast duck recipe. Anyway, one of the people who commented is obviously someone who appreciates the finer things in life, one of which is duck fat. She has an interesting blog that is worth poking around.
A foul-mouthed, sarcastic smart-ass. What could be better? Well, she can cook too.
Thursday Night Smackdown is the name, but don’t be afraid; she isn’t a professional wrestler — she just curses like one.
Stephen Bainbridge is a well-regarded law professor and a blogger, who also takes food and wine pretty seriously. I am not enamored of his taste in wine, and he sometimes uses short cuts in his cooking that I wouldn’t, but he is undeniably a worthwhile read. Here are his thoughtful comments about Rachel Ray and The Food Network. I ranted a bit on a similar topic, but Bainbridge does a fine job here.
This is the blog of Michael Laiskonis, the pastry chef at Le Bernardin, a nice little fish joint on 51st St. in Manhattan. Aside from it being a very interesting blog, it is a wonderful example of what separates me and, probably most of you, from professional cooking. Laiskonis’s perspective is radically different. He approaches food from directions I can’t even fathom.
I was reminded of this gulf yesterday when I had a pleasant chat with a friend who was a successful, professional chef. He mentioned that he used to experiment with pairing red wine with seafood, and that it was a difficult feat. It occurred to me that he looked at food from a perspective not unlike that of a scientist. Continue reading “This Guy Is Definitely A Chef”
Here is a new food blog that I just came across. The blogger says that he is a chef and restaurant owner and lives in Lambertville, NJ. We have spent several weekends in and around Lambertville, and the food scene there is fun and good, with a few excellent restaurants. So this guy might be a serious chef, although he doesn’t name his restaurant, so I guess it could be a Burger King. Anyway, it’s a fun blog to poke around, and worth a few minutes.
[Update] He is the chef at Anton’s at the Swan in Lambertville (Thank you Tommy).
I’ll be playing around a bit with the look of the blog, so don’t be shocked and nauseated by the way it looks. It will probably change several times, hopefully for the better!
After struggling with a pretty pathetic blogging system I have decided to upgrade to WordPress. Wish me luck! Hopefully the change will occur seamlessly, but based on pretty much everything I know about the internet and computers, my hope is misplaced. I will eventually return to blogging, or just toss my computer out the window. Whatever does happen will happen in the next few days.