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….
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.
Last night while watching Top Chef: Chicago (Canada’s food channel broadcasts it weeks/months after the US Bravo broadcast, so we’re behind), I started oohing and aahing at the TV when it showed an advertisement for Gordon Ramsay’s show, The F Word. I’m ridiculously excited to see this British show. I’ve heard a lot about it (good and bad) but haven’t had any chances to see an episode as of yet. Hopefully they’re going to show all the seasons instead of just starting with the latest season like CityTv’s (crappy celebrity season) broadcast of the Marco Pierre White-helmed UK Hell’s Kitchen. Good job Food Network Canada! I’m so glad you’re a better channel than the similarly named US channel.
This morning during a break from work I almost swore in surprise at my computer because of this blog entry from the Guardian: http://blogs.guardian.co.uk/food/2008/07/are_top_chefs_trained_to_be_di.html
Holy crap. I thought all of Gordon Ramsay’s people were loyal little soldiers. What makes this even more interesting is that I’ve actually met Marcus Wareing.
Last fall, while on vacation in London, I really wanted to go to a Gordon Ramsay restaurant. I’m a big fan of his UK Kitchen Nightmares (not the US version, that one’s horrible), and have a “I know this is bad but I can’t look away” relationship with Hell’s Kitchen. Plus, I wanted to try a Michelin starred restaurant to see what all the fuss was about. Continue reading