Food Blogging

You may have noticed a some shiny new widgets over there to the right, just below my Flickr stream.  Riiiight over there, under the “Food Blog (Onion) Rings” heading.  Yes, those!

These four groups are blog rings in which I’m active.  Why?  Because they’re fun and educational and a great way to see new content that you might otherwise never stumble upon.

The most recent blog ring I’ve become involved in is Great Cooks!, as you can see below:

Now, this is by no means an implicit measure of my cooking talent (as some of you know…), but Great Cooks! is a wonderful way to get more involved in the foodie blogging community.  To find out more, simply click on their icon above or click on one of the icons over there to your right…

If you have a food blog, consider joining one of these awesome foodie rings, or at least get involved in message boards like the ones at Serious Eats and Chowhound.  You’ll meet some great people, exchange recipes, get involved and have a more expansive and interesting time while blogging than you might otherwise have.

Happy food blogging!

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While We’re On The Topic…

…of celebrity chefs, one that seems to arouse and inspire almost homicidal tendencies in otherwise normal foodies is — you guessed it — Sandra Lee.  Now, I have to say, I’m not a huge fan of hers.  I think her “recipes” are tacky and unhealthy (and I rest my entire case for this on her vomitous-looking and blatantly offensive Corn-Nuts-and-popcorn-coated Kwanzaa Cake).

But I certainly don’t hate her.  And I have to admit, I’m kind of madly addicted to her “tablescapes,” albeit in the same way that I’m addicted to watching Intervention on A&E.

Sandra Lee
Don’t stare into her eyes for too long…

But I will say this for the woman: aside from being (mostly) self-made despite having a seriously, V.C. Andrews-style messed-up childhood, no other TV personality has ever managed to shut down a Serious Eats thread in less than seven hours:  Semi-Homemade With Sandra Lee.

Despite its name, Serious Eats is normally the kind of happy-go-lucky foodie community where we all love each other and trade recipes and laugh at silly news articles and fawn over things like toaster phones and anthropomorphic pickle costumes.  It is definitely not the kind of place where claws and fangs are usually unsheathed.

But today, the mere mention of Sandra Lee’s eponymous television show managed to evoke — within the span of six short hours — comments that were vicious enough for the site admins to shut the entire thread down.  Now, you can judge for yourself exactly how malicious the comments were (not nearly as bad as they could have been, if you ask me), but I’m dumbstruck that any thread sandwiched between “Mormon cooks-cookbook project” and “Leg O Lamb” on an otherwise easygoing forum could rise to the level of such bile in an impressively short amount of time.

Hey, say what you want to about her…but she elicits a response in people every single time.  There’s no such thing as bad P.R., right?

Back To Basics

I’m back…sort of.  I’m still pretty loopy from the pain medication (what kind of doctor prescribes morphine these days?  not that I’m complaining, mind you, it’s just…bananas and very confusing).  And I slept for 48 hours straight, missing what all of the weathercasters were apparently referring to as the “best weekend on record” here in Houston.  Damn.

It’s taking me about five times as long to do anything right now, including typing.  I feel like molasses on a cold day; like a 45 LP played at 33 1/3 rpm.  And — most distressing — I’m not hungry.

I was only hungry for about an hour yesterday when I woke up sometime around midmorning to Bobby Flay, that little shrew-faced man-harridan, devoting an entire show to beefless burgers.  What?  Beefless burgers?  Why?  Irritating already…

But.  Oh.  Tuna burgers.  Like, fresh, sushi-grade tuna burgers with this tapenade aioli that looked like savory divinity.  And chicken cobb burgers with my two.favorite.things.EVER: bacon and blue cheese.  And these scrumptious little Mediterranean turkey burgers that were stuffed into hearty pitas with fresh apple raita.  Oh, God.  I was suddenly and desperately starving, and all I could eat was Jell-O!

And then I had an epiphany.

I don’t hate Bobby Flay.  How could I have hated him all these years when he makes such amazing food?  How have I ignored this simple, basic fact for so long?  I watched his nimble, clever hands work and I drooled — and not from the medication, either.  His food was so fresh and basic and accessible, but without being pedantic or contrived.

And here’s where I was going wrong: I was concentrating so much on his tannic personality that I couldn’t get past it long enough to appreciate his talent.  True, in some areas, you may never be able to ignore a strident attitude or general arrogance.  But cooking is not one of those areas.  If you can produce — and produce well — it doesn’t matter.  I don’t care how much of an asshole he may be in real life or even on his show, I now love Bobby Flay.

Ebuillient and satsified with my newfound live-and-let-live attitude towards celebrity chefs, I rolled back over and fell asleep, while dreams of tiny turkey pitas danced in my head.