Comments on: Internet smut for foodies!

Internet smut for foodies!

jearbear — Wed, 05 May 2004 15:51:13 -0800

Food blogs and online foodie journals gained a cyber-foothold with the now defunct Julie/Julia project. Now, even Gourmet Magazine and Forbes have sung their praises. But all is not just decedent descriptions of cooking in France, culinary adventures in the far east, musings and experiences of the gastronomic variety. Foodie blogs can help an expat cope with food in England, procrastinate law school, learn to make your own chocolate (or if you don't want to go to the effort, find out which chocolates are the best. Some foodies are going through culinary school, some have recently finishes, and some are rather familiar to food network addicts. But whether you're looking to learn all about cheese, compete in the community-wide Is My Blog Burning?, or just enjoy simple beautiful reflections on food and related botany, there's plenty of food porn out there for you.

By: jearbear

jearbear — Wed, 05 May 2004 15:52:48 -0800

Whoops - link to the Julie/Julia project - I do hope she publishes that book, as I'd read it!

By: invisible ink

invisible ink — Wed, 05 May 2004 16:37:39 -0800

Yum:-) Thanks jearbear, my older sister just finished attending a program for pastries & baking, and I know she'll love to hear about this.

By: bonehead

bonehead — Wed, 05 May 2004 16:45:51 -0800

I've been drooling over The Hungry Tiger recently. She does pickled lemons! Also, I have to try her potato salad.

By: evilbeck

evilbeck — Wed, 05 May 2004 17:19:03 -0800

Ooooh, this is great! I keep meaning to find some good food blogs, but you did all of the work for me! Thank you for allowing my laziness to flourish. I'm actually starting cooking school in September, so the people writing about that are especiallly interesting to me. Thanks for a great collection.

By: stonerose

stonerose — Wed, 05 May 2004 20:12:11 -0800

Sweet, jearbear. Wonderful post. Lots to...uh...chew on!

By: stonerose

stonerose — Wed, 05 May 2004 20:17:33 -0800

On the other hand, via jearbear's 'all about cheese' link... More milk and grappa is added every three to four days and the mixture is stirred.. By the 21st day, small, extremely lively worms will have developed and reduced the cheese to a smooth cream that is passed through a fine sieve. That ain't food pron. That's food snuff.

By: Vidiot

Vidiot — Wed, 05 May 2004 22:51:04 -0800

And the procrastinating law student is our very own adrober.

By: plep

plep — Thu, 06 May 2004 00:10:44 -0800

[damn good]

By: Sallyfur

Sallyfur — Thu, 06 May 2004 00:50:20 -0800

I like Hannah and her adventurous kitchen.

By: Ethereal Bligh

Ethereal Bligh — Thu, 06 May 2004 13:37:18 -0800

This isn't so much my area of interest, but I wanted to thank and congratulate jearbear for the link-o-licious nature of this post and the clear effort that went into it.

By: anildash

anildash — Fri, 07 May 2004 11:38:35 -0800

I am partial to NYC Eats and of course we can't ignore Jamie Oliver's blog.