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FLOGS: blogs about food. I might be the only one who calls them that.

 
 
Reply Thu 13 Mar, 2014 03:05 pm
Or not. Anyway, I've called then that for years. It's my way of differentiating my food blogs to read from other types of blogs on my tool bar, both blogs and flogs being bookmarked for easy access to sites I've been interested in at some point.

I once tried to list some on one of MsOlga's threads, but got bogged down in that I changed my mind on some of them, or some sites were dead in the water.

Right now, I'm going through mine again as a cleanout attempt. Some of the links will open to a recipe that got to me by search, but some are nabbed from major food bloggers' own ref lists - that is, if I liked them - and most/a lot are that I like the site generally. Some sites are of cultural/geographic interest past all the food riffs. I've a site I'm growing to dislike as a promotional romp but that I've liked for years for the recipes. Will I tell? I dunno. Anyway, I'm culling, and will post some of the choices.

So, I'll be a long time adding my likes - and I'm interested (what a squirrel) in yours. Vegan oriented? Non Gluten oriented? Regional food exploration oriented? Eco-oriented?

I'm not a big fan of dieting or fasts or cleanses as such; life style change I get. Maybe we can start a food blogs for dieters, fasters, and cleansers thread. But, never mind, if you want to list your favorite diet, fasting, or cleansing links, go ahead.


Don't call me squirrelly.
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Type: Discussion • Score: 2 • Views: 2,146 • Replies: 19
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farmerman
 
  2  
Reply Thu 13 Mar, 2014 04:35 pm
@ossobuco,
Ok, so if I even understand you, you are interested in some blogs about food from other A2Kers.

Ive never hunted any down. I find most blogs terribly pretentious and unless Im really interested, I pass em by. I do like woodworking blogs, because they are by pretty down-to-earth folks. Same thing with fishing, gardening, or even rocks and fossils. ALL the rest, including politics, art, history, antiques (especially antiques) wine and food, forget em sez me. If I need a recipe, Ill ask one of you other A2Kers and get a nice friendly response. Im saddened hoever, that most all nique blogs are written by douche bags

I went to a food blog once and fit a response in the mix. I was looking for something and , instead, I got a host of **** from the "royalty". Certain blogs and BBB's attract pompous **** heads. Sorry.

If I don't get an answer from you guys, I usually jut plop my desired recipe into Googs and I get a slew of variations.
I think once I hunted down some kruschiky recipes and shared em with olga and I got from a Ukrainian folk music site
ossobuco
 
  1  
Reply Thu 13 Mar, 2014 04:52 pm
@farmerman,
Me too, part of why I am still here.
You can believe it or not, I listen to you.
I also like your wife, quiet as you be re her ways.

I, on the other hand, lived in a city and read a lot of food columns. Started with the Herald Examiner. Kit Snedeker. Harvey, our friend, got us to cross the wide land to check out small places. This was in the seventies.
ossobuco
 
  1  
Reply Thu 13 Mar, 2014 04:59 pm
At this point I'll say hi to Ishi's - a tiny restaurant in Los Angeles, late seventies.
I've never read of it since, but we liked it much. I figure these owners/cooks/moved on, but I've no idea.
0 Replies
 
farmerman
 
  2  
Reply Thu 13 Mar, 2014 05:00 pm
@ossobuco,
food critics were something entirely different. We had several small town critics who would do restaurant reviews of places like the Holiday Inn.
It was like that restaurant scene in Fargo.
When I lived in Nawlins and in Stockton (I also kept reading the reviews from the Picayune or the Chronicle). Those guys were gooood. I first got my taste of the Laundry Room out in winevalley from the recommends of the Chronicle.
However, remember. BLOGGERS are not primary source facts. They usually are copying from some real reporters work. (Except maybe for fishing and woodworking )
I recall reading an art blog and swore that I read it before but slightly different. It was a piece done about Rothko in the NYT Fri art section and thois blogger just copped it and changed the writing style a bit.

ossobuco
 
  1  
Reply Thu 13 Mar, 2014 05:05 pm
@farmerman,
Please, there are decent people who play with food.
0 Replies
 
ehBeth
 
  2  
Reply Thu 13 Mar, 2014 05:06 pm
I'm not really a flog follower - but there are websites with recipe pages I like

http://riadzany.blogspot.ca/2009/08/moroccan-recipes.html

or this one, that mixes recipes with reviews and stories

http://www.turkeysforlife.com/2014/03/turkish-recipes-spinach-stems-salad-ispanakli-salata.html

or this site that includes restaurant etiquette

http://www.foodnut.com/563/
0 Replies
 
ossobuco
 
  1  
Reply Thu 13 Mar, 2014 05:41 pm
@farmerman,
I agree bloggers are not always primary, and mostly not.
Sort of a wallow.
ossobuco
 
  1  
Reply Thu 13 Mar, 2014 07:23 pm
@ossobuco,
I'm sleepy but will post a few.

This is what I use for my ricotta tartes and also for thin crackers...
http://chocolateandzucchini.com/recipes/basics/easy-olive-oil-tart-crust-recipe/
interesting site

http://www.divinacucina.com/torta.html
apple torte from place I first scarfed it.. the Montagliari vineyard ristorante.
This divina web site place I see getting all promo all the time - not so in the first years. But.. the recipes have worked.

the one I listen to.. not only about sweets, but food and Paris.
http://www.davidlebovitz.com/2010/12/chocolate-pecan-pie-recipe/

for peach empanadas..
http://bread-and-honey.blogspot.com/2008/08/peach-empanadas.html


More later.
farmerman
 
  1  
Reply Fri 14 Mar, 2014 04:44 pm
@ossobuco,
peach empenadas sound good . Id have to make that dough as a yeasty sweet dough and then deep fry the little muthas. Got to let em cool down and serve with ice cream and a bit of caramel sauce.

My question is, "how many calories will I need to remove from my daily count so Ican have one"
farmerman
 
  1  
Reply Fri 14 Mar, 2014 04:46 pm
@farmerman,
How about this.
1take a stick of bacon fried
2make a batter (a sweet batter)
3Dip the bacon in the batter and deep fry till done

What dya think that would taste like?
ossobuco
 
  1  
Reply Fri 14 Mar, 2014 05:38 pm
@farmerman,
Ugh, the Rothko take. The person should have 'fessed up, at least as a postscript.

I'm not a driven Rothko fan, but I do have an old calendar with a Rothko painting photo up in the Master Bathroom. Which is to say, my secondary storage room, since the shower didn't work for years. I see it every day, brushing and flossing, by mirror or towel wiping, skylight usually shining down.
0 Replies
 
ossobuco
 
  1  
Reply Fri 14 Mar, 2014 06:14 pm
@farmerman,
I've never been much of a fish batter person, something about my upbringing and later places I lived. Much less bacon batter person. Much less a sweet bacon batter person.

I never deep fry, I might set the place on fire. (I'm preternaturally sort of clumsy re eyes, don't trust myself with fireplaces and so on). Plus, at this point, I'm not interested in watching temps of very hot oil. Oh, and oil is expensive.)

On the fried bacon rebattered, I dunno. I'm not all against fat, just me cooking it in a way that scares me.

My immediate take is that if it is good bacon, I don't want it played with.
I could be wrong.
ossobuco
 
  1  
Reply Fri 14 Mar, 2014 06:20 pm
@ossobuco,
Another blog on my list that I won't cut -
http://www.mexicoinmykitchen.com/2009/02/how-to-make-corn-tortillascomo-hacer.html

http://lh3.ggpht.com/_aP4DPESR2ps/SYXfeurnyOI/AAAAAAAAAKU/4_zIY2Szbg4/tortillas1a_thumb2.jpg?imgmax=800
0 Replies
 
ossobuco
 
  1  
Reply Fri 14 Mar, 2014 06:57 pm
A new world for me - The social science of food.

http://www.gastroanthropology.com/gastroanthropology/egg/
0 Replies
 
farmerman
 
  1  
Reply Sat 15 Mar, 2014 03:50 pm
@ossobuco,
what you need is on of those portable induction heating hotplates. If you get em on TV (HSN<CVS etc) you can get 2 for under 100 bucks and they are really good. They heat to exactly the temps you need (unlike any resistance or gas stove which just "piles" on the excess calories and overheats everything thus requiring one to be stirring pretty regularly).
The induction heater is a magnetic heater that uses a feedback thermistor that controls the temps lmost to the degree, so youll never overheat your fry oil)
We bought two for the RV and , whenever I want to make omlettes pr deep fry, I use the Incuction heater) You MUST use ferrous cookware (anything to which a magnet will stick).
AND, its better to hve strait sided pans (not a wok or old style omelette pans)
DONT WORRY because the TV store sends you a bunch of cookware that works really well.
________________________________________________________

PS-the article on the blog didn't piss me off because it was about Rothko, it pissed me off because the blogger merely copied the NYTimes story done by a REAL REPORTER.
Blogs are almost always second hand stories that celebrate plagiarism and not writing skill.
(Except the woodqworking and gardening guys ho all write as badly as I and who say
"Find someone who gives a **** and tell them about my writing"

farmerman
 
  1  
Reply Sat 15 Mar, 2014 03:57 pm
@farmerman,
I saw a past show of the "Americas Test Kitchen" Series with Chris Kimble. He and Julia did a test on making the perfect soft boiled egg. I love soft boiled eggs but Ive always had a problem with attaining "perfection"
What they did was come up with a trick that works(Ive tried it twice and both times it worked like a miracle). Their trick was really simple yet neat.
0 Replies
 
ossobuco
 
  1  
Reply Sat 15 Mar, 2014 03:59 pm
@farmerman,
I'm a low budget person, so no big equipment expenditures for me, but I can get why you like the portable induction heaters. Last best thing I bought was an ice cream maker (cuisinart, about fifty dollars), probably six years ago. That was worth it's weight in gold - to me. I make sicilian gelato - that means cornstarch or arrowroot instead of eggs - fairly often - it's playtime re what ingredients to add.
ossobuco
 
  1  
Reply Sat 15 Mar, 2014 04:21 pm
@ossobuco,
This brings up the ice cream blog I like. I've centered my interest on the sicilian gelato, but the blog is thick with ice cream discussions.

http://www.icecreamnation.org/2011/08/sicilian-gelato/

The only section of the thread I've read is the sicilian gelato one (there's much more). I've found Anders, the blogger, and the commenters to be literate beings of interest to me.. am learning a lot from them.

ossobuco
 
  1  
Reply Sat 15 Mar, 2014 04:24 pm
@ossobuco,
I haven't looked at this one lately, probably lost the link in one of my every two years exciting computer melts, but I've liked it in the past:

http://www.cookingforengineers.com/
0 Replies
 
 

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