Tag food blogs

But I Play One On TV

I’m not really a food blogger anymore, even though I have a food category here. And, very honestly, I dumped almost all of the food blogs I used to read out of my Google Reader subscriptions about a year ago. There are gazillions of them out there, but hardly any that are worth reading, and I already had enough recipes that I was never going to get around to making anyway.

But if you’re a food blogger here in the Boston area (and I *know* some of you are), you might want to have a look at Boston Food Bloggers. It’s a social networking site powered by Ning.com, which offers you the opportunity to put together your own social networking site a la Facebook using their tools, servers, etc. I notice our friend Chef Jo has jumped on board, but some of the other local foodie types I would have expected to see there have not signed up yet. Oh, well, it’s obviously pretty new, and I’m sure once word gets out they’ll all be there.

I doubt that I’ll join, but I’ll probably look back in on them in a month or so to see how they’re coming along.

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Yodel-Ay-Hee-OOOOHHH!

Spätzle (sometimes spelled spaetzle, or even spaetzlï), is a traditional sort of noodle-cum-dumpling common in dishes from Southern Germany and Switzerland.  It’s made with a simple dough that’s cut into little pieces, or sometime squeezed through a potato ricer, so that you get little curls of dough that’s more like pasta than the big biscuit-like balls we usually think of as “dumplings”.

The always-enticing food blog FXcuisine.com has step-by-step photos (like the one above) for making an interesting variation on spaetzle: apfel-spaetzle  Grated apple is incorporated into the spaetzle dough, then once the dumplings are boiled, they’re sauteed in butter and tossed with sugar and cinnamon as a dessert treat.

This could be a fun dessert to go along with fondue, in place of having chocolate fondue as the default dessert item.

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Don’t Bite The Hand That Feeds You

New York Times food columnist and cookbook author Mark Bittman has joined the world of food blogging.  I don’t know why someone with a regular column in the NYT needs a blog, too, but these days everybody in the professional media world has to have one whether they really want to or not.

Bittman has been writng at the Times for a decade, but has only crossed over into the realm of Celebrity Chefs in the last couple of years, mainly based upon the success of his cookbook “How To Cook Everything”.  Now he’s got a TV show on PBS based on that book and is rapidly being transformed into a brand name like every other Celebrity Chef.  On the plus side, he’s more chef than celebrity, unlike some people I could name, although he’s not a professional chef either.  This was, in fact, his initial shtick in his column, called “The Minimalist”, that he could come up with great food without having to rely on the chef’s bag of culinary tricks to do it.  Now, his “minimalist” approach is all trendy and what-have-you all on its own.

It was probably inevitable that the wider realm of dedicated home cooks would give up on trying to pull off “molecular gastronomy” or sous-vide cooking, or preparing fugu and retrench back into territory that can be handled by the proficient home chef without backsliding all the way to “semi-homemade” dishes.  Bittman borrows from the simple-but-elegant cuisine that Jacques Pepin advocates, and makes it a bit more accessible to an audience that might be a little intimidated by Pepin’s pedigree.

His food blog, he says, will feature a recipe a day from his column, and today, for example, he offers a recipe for a basic vinaigrette salad dressing.  I don’t know if many serious foodies will pay a lot of attention if the recipes stay that basic, but he’ll probably draw a crowd anyway.  Most of the food bloggers I follow are plowing the fertile fields of French country cuisine or some other traditional, but certainly not minimalist, vein.

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