I’m slowly getting back into the groove. Too many things happened all at once – first I was recovering from my trip where I crammed way too many things in (as usual), and then some personal things came up that required my attention. But expect more here soon.
It took me 2 1/2 hours just to catch up on my blog reading. Either I’m following too many blogs or people write posts way too often!
- I was supposed to go to the 2nd Edmonton Foodie Meetup but I screwed up and got lost. After 20 minutes of driving around I gave up and went home. Other people managed to find their way though, and it looks like they had some fantastic eats. *wipes away a tear* See here, here, here and here for photos and memories.
- Nose to Tail At Home, a blogger working his way through the offally St. John cookbook, scored an interview with Fergus Henderson himself. (And another one with general manager Thomas Blythe.)
- Rasa Malaysia has some great photos of a soy sauce factory in Penang where they make it by hand.
- The Chicago Tribune searches for answers to food mysteries like how does Jell-O gel or popcorn pop.
- Whistler, B.C.’s Araxi will be where Gordon Ramsay’s next Hell’s Kitchen winner will get a chef’s job. This explains Ramsay’s praise of the restaurant in some interviews I’ve seen, and will be great promotion for the place prior to next year’s olympics.
- Edmonton and the Alberta Farm Writers’ Association will be host to the next Canadian Farm Writers’ Federation conference, from September 10 to 13, 2009. The social media session looks interesting but I’m not sure the rest of the sessions would be my cup of tea.
- These have to be the CUTEST food wedding favours ever.
- There is a great article on improving your food writing over at the Food Blog Alliance. It’s something I’ve been thinking about recently, so I found it helpful.
- And lastly, if you like Threadless.com you should check out Threadcakes – the cake contest based on Threadless t-shirts. There’s still time to submit entries! Or just look at all the pictures and marvel at people’s creativity.
And just to show you all that I truly have a boring life, tonight’s big plans are a trip to the newly opened 2nd location of T & T. Sad, I know. Maybe I’ll spend enough to get a free set of “Japanese multi-function bowls” or a clay pot….
Cod and tomato chowder
I’m inherently lazy, and soups are just so easy to make that I can’t seem to stop.
This was dinner last night – hearty vegetables and a great flavoured soup made this a healthy and satisfying meal.
This recipe is from Gordon Ramsay’s Healthy Appetite cookbook. All the recipes in there look fantastic; my only criticism of it so far is the way the graphic designer laid out the recipes. Each paragraph starts off with a part of the sentence in bold, large and coloured font, and my eye kept skipping over it as if it was a sub-head. It’s easy to miss important instructions that way, like when to add the tomatoes. Took me three times to read the recipe before I realized my missing tomatoes was written in that fancy coloured text.
First, I’ve been listed on this site since Feb. 10th but kept forgetting to post about it:
Top Chef finale – it’s really hard to watch the person you’re cheering for shoot themselves in the foot. Grrr.
The U.S. Food Network is looking for 2-person Boston teams to compete in a new food reality show à la The Amazing Race.
Gordon Ramsay’s mini-me to appear on Hell’s Kitchen and the F-Word. (link contains the Little Gordon commercials if you haven’t seen them yet.)
Business Week on raw Camembert cheese war in France
(And makes me think of the farmer in Ontario and his legal court cases for selling raw milk.)
Top ten chefs of Ancient China (brings a whole new meaning to Top Chef)
Global craving crazes – Chinese food in India, Worcestershire sauce in Shanghai
Understanding deadly food allergies – how to avoid killing someone with your food
Is out-of-focus food photography a fad?
And now I can delete all those bookmarks I’ve saved. 🙂
The British chef olympics
Biggest Loser contestants must learn to change their relationship with food: In Kitchen, ‘Losers’ Start From Scratch
OpenTable files for IPO and reveals their finances
Possible layoffs and changes for Slashfood (I stopped reading the site months ago, preferring to read Serious Eats instead.)
PETA punked with parody site
Gordon Ramsay’s Great British Nightmare (Although there is still lots of swearing, I like this Gordon much better than his Hell’s Kitchen and US Kitchen Nightmares persona. And apparently this is much more like he is in real life, as opposed to the cartoon that FOX likes to promote.)
Marco Pierre White hosts new reality show on NBC called Chopping Block
Fox plans Gordon Ramsay cook-along
This will be a US version of the cook-along he did in the UK (hopefully with less bleeping and yelling than they get him to do in the US versions of Hell’s Kitchen and Kitchen Nightmares, but it’s Fox so I’m sure they’ll urge him to freak out some how for the entertainment value). Based on what happened in the UK cook-along though, I’m not sure I’d want to do it. Sure, the stuff he makes on the F Word looks pretty good, but on the UK cook-along, his “70s-inspired menu of prawn cocktail, steak diane and mandarin cheesecake” did not sound appealing whatsoever.
The next season of Hell’s Kitchen is starting soon as well. It looks like the contestants all actually have food backgrounds this time, so hopefully it will be better than last season where I lost interest in who won or lost.
And speaking of cooking competitions, last night’s Top Chef was hilarious. The look on Stefan’s face was priceless!
One last link – Jay Rayner risks a night on the town with Mario Batali.