Food Blog

Two serious food issue blogs:

U.S. Food Policy “U.S. food policy and economics from a public interest perspective. Parke is a food economist. If there were a profession called ‘nutrition economics,’ he would belong to it.”

U.S. farmpolicy A blog featuring news analysis and commentary regarding U.S. farm policy. Written by another professional – an Agricultural Statistician.

And more to add to the list of food blogs:

Baby Rambutan A rambutan is a “spiky bright red Malayan fruit, with soft, sweet and juicy flesh, and a stone pit.” From Boston.

Baking beast “a suspicious creature has been lurking around the streets, leaving behind delights that dreams are made of. what’s to become of this baking beast?”

Green Mansion “Suplada’s Food Blog”

In A Vegan Kitchen From Nova Scotia

Jonny Angel an archivist in Palm Springs obsessed with Asian food, mid-century modernism, and Things Japanese.

Lafang List

KookyKookbook “Simply Simple but Good Food Recipes.”

Oslo Foodie

The Pilgrim’s Pots and Pans

Seven Kinds of Soy Sauce Adventures in home cooking, often (but not always) Asian. From New Jersey.

Cheese Net Not a blog, but it does have a cheese of the day.

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This being a food blog, I should mention that I’m in the process of getting a new kitchen. Unlike some unfortunate people, it’s being done in stages, so I can still cook, it’s just that some of my stuff is packed away in a bedroom closet, and my food processor and all my knives are in living room, in the kitchen cart I bought at World Market (the one I have is not on that site anymore, but it’s still a good place for stuff like that).

I now have a full countertop and a stainless steel double sink, we just have to finish the walls and floor. And I’m looking for some restaurant-type steel shelves. I don’t need all-around cabinets, since I have a pantry room with plenty of storage space.

I see a lot of articles on designing a kitchen for functionality, like this recent Trib one – True cook wants a kitchen that gets down to business but they all seem to miss an important point. Walk into any commercial kitchen you will see an important item that is centrally located in every single work area – from the prep area, to the sous chef station, to the dishwasher station – the garbage can. In every area in a real kitchen, it will be placed within arms length of the work area. Many times there’s a convenient hole opening right into one. Also notice there’s no cute little covered-pails that can’t hold a square foot of garbage before overflowing. They’re giant 55 gallon-drum type things. Handy to be able to prep a case of lettuce without having to stop to take out the garbage.

I certainly don’t need anything huge, but I do want it to be within arms length. The diagram shown is my old set-up, with the garbage in the perfect place, between the sink and prep area, where most garbage is generated. My new kitchen now has a countertop that runs only the length of those two walls from that corner, creating lots of work space even with the double sink.

Since I rent, I didn’t have much say in the new design. Also the countertop was built and put in while I was away for the holiday. I’m glad to have as much input as I do have, but I would have made some sort of design allowance for the garbage. Sure I could use some sort of bowl while prepping, or drag the can over close to where I’m working, but it doesn’t feel very hygenic to be dragging a sloppy garbage pail around to get it in and out of my way. And if your pail is under the sink, behind a cabinet door, your kitchen make look pretty, but you’re not being very efficient. It killed me every time I worked in an ex-girlfriend’s kitchen to have to wait with a hand full of raw chicken trimmings to move her out of the way of the sink, open a cabinet door and hopefully get the stuff into an always over-stuffed pail.

I’ll figure something out, I’m sure. I do have to say, the job on the countertop is beautiful, considering they built it with around a $100’s worth of wood. One of the builders has done a fair amount of cabinetry-type work (he built custom caskets for a living). Some pictures to come after the next phase.

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More food blogs to add to the list:

Andreayaya.com

Dallasfood.org The latest post has some great BBQ food porn.

Eventual Restaurant “A log of the comedy, pain, and alcholism involved in opening a restaurant.”

Glutton’s Blog

A Good Beer Blog It’s actually a really good beer blog.

Bim and Ruth

English Patis ” ‘Patis’ is fish sauce in Filipino. Writing about Filipino food and cooking and other cuisines in Southern England.”

1nstant Gratification Group blog with reviews in London, Sydney and Singapore.

Jamie Eats “Welcome Eat Up & Chow Down”

Kitchen Ni Lola Ko “Here you’ll find authentic Tagalog and other interesting dishes, pictures, as well as anything food related.”

Kitchen Samurai

Kusina ni Manang ” ‘Kusina’ = kitchen; ‘Manang’ (aka Ate in Tagalog)= Ilokano term for older sister. This site features (and will feature) favorite Filipino recipes plus American favorites plus new recipes as part of my adaptation to a new surrounding and a new culture”

Obachan’s Kitchen & Balcony Garden Food, herbs and bloopers…. Here’s my cooking adventures, sometimes with episodes of my family, in a rural town with abundant seafood from the Pacific ocean… “OBACHAN” means a “middle-aged woman” or “aunt” in Japanese.”

Prepare To Meet Your Bakerina

Rubber Slippers in Italy “It’s a long, long way from Hawaii to Italy. Living in the land of pasta, pizza, and wine is everything that you might imagine, but one thing remains true. You can take the girl out of the island but you can’t take the island out of the girl.”

Where’s my dinner? “A Swedish girl, obsessed with food and cats (and makeup) shares her thoughts, however incoherent they may be, with the world in general.”

I also should mention that Murrayhill 5 and what we ate are back blogging. Yay!

And a couple of wine blogs:

Fermentations A wine blog set inside the world of wine public relations where the media, the culture and I mingle. Wineries, wine information, wine writers, wine reviewing, wine rating, wine marketing, wine public relations, the culture of wine.

Professor Bainbridge on Wine Notes on a Southern California Cellarbook

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Here are some food links I forgot to post before Christmas.

Show your patriotism with Star Spangled Ice Cream Iraqi Road and I Hate the French Vanilla and other right-wing flavors.

If you really do shop politically, check the Blue Christmas list to see which restaurants, winery, grocery or other store gave to which political party. UPDATE – I waited too long to post this – they took the list down to fact check it.

Or get some of Sierra Club’s earth-friendly wines. “All wines have been produced in Northern California with 100% organically grown grapes and have been bottled for the environmentally conscious consumer.”

And if you like your food religious, instead of political, you missed your chance to get a grilled-cheese divine apparition. “The grilled-cheese sandwich purported to bear the image of the Virgin Mary, which sold for $28,000 on the Internet auction site eBay last week, likely will not meet the church’s criteria of a , according to Catholic experts and theologians.”

Krispy Kreme Bread Pudding with Butter Rum Sauce Just the thought of it makes my teeth shudder.

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