50 Best Food Blogs

Addiction is a hard thing to deal with.  The inability to sleep, the sore wrists, the bleary eyes – all caused by a personal favorites list that contains over a hundred blogs!  And the Times Online UK certainly hasn’t helped.  I’m loving their list of the Best 50 Food Blogs.  A bunch I already follow are featured (I posted about them way back in September 2007) but there’s plenty of new ones to feast on.

Here are two particularly delectable food blogs:

Tea & Cookies is a food blog, a collection of essays, photos, recipes, and other adventures written by Tea, a writer, home cook, and avid traveler; it’s the intersection between food and life.

Delicious Days has a cool name and a huge following, currently Technorati’s highest ranking food blog.  Well-conceived, with an international flavor but healthy dose of German influence, its easy to navigate sections include a food news feed.  DD features the author’s own recipes, as well as adaptations from other cookbooks.  An invaluable article offers FoodbloggingDo’s and Don’ts.

Also wonderful is a strange Twitter account called @cookbook or @Maureen.  This lady Tweets recipes!  Full recipes, in 140 characters or less.  They look a little something like this:

Mango Yakisoba: saute 2T oil/thyme&garlic/c leek&shroom 9m; +c mango/.5t redcurrypaste/4T lemon/T tamari&mint. Toss +4oz/100g al dente soba.

Lemon Lentil Soup: mince onion&celery&carrot&garlic; cvr@low7m+3T oil. Simmer40m+4c broth /c puylentil/thyme&bay&lemonzest. Puree+lemonjuice.

The New York Times has a cute little article about them here.  I’ve also found that the homepage of the Dining and Wine Section provides good browsing material.

For a further healthy serving of food blogs, try [the] foodblogblog.com.

As we say in Polish,  Smaczniego!  Very tasty!


Devil’s Food Dictionary: on Chopsticks


Food is a serious subject for me – reading about sensuous food odysseys and gourmet experiments (as well as occasionally dabbling myself) is all well and good, but I have to admit sometimes gourmands take things a liiiiiiittle too seriously ~_^ ::coughGOURMETcough:: I mean, who the hell really goes out and buys some of the ingredients they ask for in recipes (ever read their article on the proper medieval verbs for carving a peacock? ya know, just in case you have one at your next BBQ)? But anyway, sometimes you just want an irreverent look at all that gourmand gobbledegook – like at The Devil’s Food Dictionary. This is my fav entry of the week (Barry updates twice weekly):

A pair of sticks, usually tapered, that
serve as eating utensils for people in
East and Southeast Asia. Chopsticks
are most often made of wood or plastic;
Koreans use steel chopsticks, but perhaps
that is just the way Koreans are. Authentic
chopsticks are always hollow, like a straw,
to aid in drinking soup.
One of the most efficient means of
learning chopstick use is by trying to pick
up jellybeans. But after diligent practice,
many Westerners are disappointed on
arrival in China or Japan, to learn that
jellybeans are nearly nonexistent in
those countries.

chopsticks, rubbing together of
Formerly aimed at removing
splinters and jagged edges, chopstick
rubbing now helps discharge static electricity
that accumulates on a restaurant customer’s
walk from the entrance to his table. The
proliferation of fully carpeted, upscale
eateries in China has made sudden static
discharges dangerously common, injuring
thousands of nouveau riche Chinese
each year.

A type of chopsticks designed for
use with particularly oily foods.”



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