Posted on by Mark Linton

Food Blogs

I seem to be on a food theme here on my blog, so I thought I would take a look out there at blogs specifically about food. Here is some of what I found…
The Julie/Julia Project

The Book:

“Mastering the Art of French Cooking.” First edition, 1961. Louisette Berthole. Simone Beck. And, of course, Julia Child. The book that launched a thousand celebrity chefs. Julia Child taught America to cook, and to eat. It’s forty years later. Today we think we live in the world Alice Waters made, but beneath it all is Julia, 90 if she’s a day, and no one can touch her.

The Contender:

Government drone by day, renegade foodie by night. Too old for theatre, too young for children, and too bitter for anything else, Julie Powell was looking for a challenge. And in the Julie/Julia project she found it. Risking her marriage, her job, and her cats’ well-being, she has signed on for a deranged assignment.

365 days. 536 recipes. One girl and a crappy outer borough kitchen.

How far will it go? We can only wait. And wait. And wait…

The Julie/Julia Project. Coming soon to a computer terminal near you.

Shallots and Chipotle
Struggle in a Bungalow Kitchen
The trials and tribulations of one homemaker gal to build up an interesting yet simple cooking repertoire of at least 40 dinner meals by the end of 2003.
A Filipino Cooking & Recipes Journal

Culinary Adventures with the Radical Chef.

Recipes and cooking tips for Filipino, Asian, and Filipinized dishes, with photos of the cooked meals from the family dinner table.

cooking for losers
Losers. Cooking.
Cooking with Amy
This blog is a way for me to share my musings on the subject of cuisine and also lets you know what’s up with me. I post everyday day or two, so check back often!
cooksimple.com : diary
Deus Ex Culina

Deus ex Culina — meaning “God from the Kitchen” — is a blog devoted to a love of food. In particular, it is devoted to the art of cooking, as opposed to simply enjoying food prepared by others. The goal for this blog is to publish for the world the culinary triumphs, and failures, of our work in the kitchen. It is to entertain but also to enlighten our readers, and help share knowledge in a way that only the web can make happen.

The originators of this blog are Rob Sama and Chris Kausel, also known as “Calzone.” They are two close friends from high school, who now both enjoy the joys of cooking. Though they now live on opposite coasts, Rob in Boston and Calzone in San Francisco, they chat daily about food, including discoveries, techniques and recipes. They started this blog to bring those discussions to the public, and for the select few, invite others to join in the discussion.

While anyone can post questions or comments in the comments or, “Pig Out” section of the blog, only select individuals may post to the blog. If you wish to be so invited, please write to us and let us know why you think you’d make a good contributor. In the meantime, enjoy the culinary musings of Rob Sama and Chris Kausel. Buon Appetito

Out of Our Mouths
A group food blog, in which we experiment, whine, drool, and reflect.
Food-eez
Created in 2003, Two foodies got together to create a blog for other foodies. With the many other food blogs available, we wanted to create something that catered more to our tastes. Offering recipes, gadgets and general food related tips we’re hoping to help the less experienced and home cooks — Hopefully within budget! We encourage all feedback and submissions. Food-related questions also welcome. Anything else, ask your mother.
Foodgoat … something tasty every day
Daily adventures in eating, cooking, drinking, and more eating.
vitriolica’s foodiblog
Vit and her mum do FOOD FOOD FOOD FOOD and more FOOD.
FuckCorporateGroceries.net

maybe it was the change in weather that inspired me, or the twenty-seven dollars i found in the pocket of a pair of jeans. for sure it was the trip to stanley’s, where i planned to blow the wad on a ton of fresh vegetables, herbs, and cheese, but my basketload ended up only totaling ten bucks.

coming home, my roommate ellen remarked that i could easily live off food from stanley’s and pete’s, this little store down the street. i thought about it and she was right.

so i decided to spend the next [while] not shopping at corporate grocery stores, living instead on food purchased at neighborhood places. i figure this way i’ll save money, explore chicago’s independent food sellers, eat better(?) or at least, more interesting food, and i won’t be supporting the man.

it’s not such a drastic plan, more of a personal experiment, one which i am documenting on this site. it’s not my first food experiment, nor the most extreme; i was vegan for three years, vegetarian for six. i’m not one for arbitrary deadlines though, so we’ll se how far this can go.

i realize that my endeavour is nothing new or revolutionary; in many other places people shop locally, at small stores and don’t think much of it. of those people, i am envious. i grew up in chicago, shopping only at chain supermarkets, and never really thought of going anywhere else. until now.

(fuck corporate groceries, eat cheap and local.)

Hot Water Bath
Life, family, politics, media and, oh yeah, canning.
food, wine & thou
a yarn of gourmandism in the hawaiian islands and beyond.
The Sandwich Project | the URL of Sandwiches

What is the best sandwich? Is it something as simple as a bacon sandwich, or do you prefer something more involved?

The sandwich project’s aim is to collect the world’s favourite fillings between two pieces of bread (open top sandwiches are fine as well).

This is the place to compare what you like in a sandwich with the rest of the internet.

Soup, Stangl and Vintage Cookbooks. And some pretty weird Jello

The Joy of Soup

sit down, and have a nice bowl of soup

Food Blog

KIPlog cooks and eats.

A showcase of food, recipes, restaurants, and photography.

NYC Eats
Formerly obsessed with indie rock, currently obsessed with food and dining in New York City.
Appetizing Muse Web Log (Shenanchie)

One of the ironic aspects of designing and maintaining Shenanchie’s Kitchen is that I dislike cooking on a regular basis. The daily grind of “what’s for breakfast, lunch and dinner?” is something I avoid like the plague (much to the chagrin of my long-suffering husband). I’d much rather research and write a food culture article or essay, burying my head in books, papers and computer jargon.

However, given the chance, I love slipping into the kitchen to experiment and try new recipes (as long as it doesn’t say Hamburger Helper on the box!). When the mood strikes, I can spend painstaking hours creating a new dish or improving on an old one. I’m always on the lookout for new cooking techniques and tips, unique recipe web sites and innovative print cookbooks.

Appetizing Muse will allow me to share these bits of information on a regular basis with anyone who cares to read it; and also affords me the pleasant luxury of providing details about ongoing food discoveries, culture and trivia from all over the world, as well as Shenanchie’s Kitchen site updates and announcements.

gastronome

I’m glad you’re here! Pull up a chair, make yourself comfortable, and have a glass of wine or a cup of coffee. You’re amongst friends, now. You say you’re curious about this strange gastronome? Have a sip, and I’ll explain.

This all started as a sort of cross between two of my web-spaces. I have a more traditional online journal, called un bon vin blanc . Last fall I realized that some of my best writing (and many of my entries) revolved around food — whether it was a link out to a great article, a review of a restaurant, or a recap of a dinner party I’d thrown. I also have a food site that needs some work — feel free to take a peek into my kitchen . I was toying with the idea of spending the time to redesign that site, and convert it to a handy content-management system (Movable Type is my fave, and powers ubvb, my book reviews , and this gastronome). When I realized that I also spend a lot of time talking to my friends about cooking & food in a ( gasp , how tawdry) chat system, my wee brainmeats started churning. I’ve seen a few team journals, or team blogs, and they looked like fun. I convinced Beca and Russell to sign on with me, and slapped it together.

I’m thrilled; this little community has grown over the last few months, and has aged into a great place to trade recipes, solicit feedback, review restaurants & books. You name something food related, and we’ve probably talked about it. Check out the gourmands — everyone has an interesting story.

The requisite mission statement: We aim to talk about good food. To explore possibilities together. No topic is off limits; we ask each other questions, post recipes, share links, share menus and menu-planning, review books, notify the community about events — our topics grow every week. Everyone is welcome to comment; please join in!

The name for the site was gleaned from a few poems that my sister-in-law wrote for us as a thank-you for a birthday dinner party I cooked. Peek at the menu and the poems.

Here’s to a good meal and a glass of wine with good friends; thank you for visiting!

backyard grub
exploring the idea that you can find, make, or grow good food anywhere.
the hungry tiger

“Then why don’t you eat something?” she asked.

“It’s no use,” said the Tiger sadly. “I’ve tried that, but I always get hungry again.”

Why?ne
A blog about wine, food, restaurant reviews and more from an Italian living in Germany.
Blork Blog
a blog about food, montreal, and me.
Weight Botchers
Recipes, some tried and true, some untested.
Chowhound.com: For Those Who Live To Eat!
A chowhound is someone who spends nearly every waking moment planning his/her next meal. Whether dining in an expensive cafe or grabbing a quick scrambled egg sandwich to munch on the way to work, chowhounds hate to ingest anything undelicious, and they won’t hesitate to go far out of their way for Slightly Better. For a true hound, the curve of diminishing results is more an exciting challenge than an imposing dead end.
:: christine’s culinary canvas: a food & cooking weblog ::

Welcome! I found myself writing so much about food, cooking, cookbooks, restaurants, etc., on my personal blog, The Passionate Ailurophile , that I decided to spin it all off into its own blog.

The inspiration for the title of this site came from the above “Onions” painting. I was looking for a nice graphic to use for a header, but I could not find anything I liked. Then I spotted this… a framed postcard from Boston’s Museum of Fine Arts , hanging over my desk.

And it’s appropriate, don’t you think? After all, although we need to eat to stay alive, cooking is also an art. Why not make cooking and eating an enjoyable experience, rather than a chore?

I hope you will enjoy the site!

MeatHenge
The Weaver Family
Anything and Everything… Our journey through life as a family.
eat drink and be married
juicy reflections on being married at the table.
Welcome to eGullet.com
Read. Chew. Discuss.
an invitation to the barbecue
The world mediated through food.
chefblog
Read about the trials and tribulations of a 32 year old woman going back to school for a second degree, this time, Culinary Arts, at the Art Institute of California at Los Angeles.
eat, link and be merry
FOODBOY EATS AGAIN!!!

adventures of a hardcore, unadulterated food lover

Welcome to “Foodboy Eats Again,” my personal space for running on endlessly about all that I love about food. I’ll talk about grub that I love or hate, dietary concerns, my near obsession with eating, and everything else that has anything at all to do with the glorious act of feasting. I’m doing this so that perhaps you too can vicariously share a bit of the joy.

Looka! | Fair and balanced.

looka, <’lu-k&> dialect, v.

1. The imperative form of the verb “to look”, in the spoken vernacular of New Orleans; usually employed when the speaker wishes to call one’s attention to something.

2. —n. Chuck Taggart’s weblog, hand-made and updated (almost) daily, focusing on food and drink, music (especially of the roots variety), New Orleans and Louisiana culture, news, movies, books, sf, public radio, media and culture, Macs, politics, humor, reviews, rants, the author’s life and opinions, witty and/or smart-arsed comments and whatever else tickles the author’s fancy.

nibblechomp
an eclectic, enthusiastic, open-minded, open-mouthed, experimental, unabashed, anti-elitist, exuberant exploration of food, eating, cooking, and anything and everything to do with the culinary arts.
101 Cookbooks
When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.
HM.com v.2 — Renovation In Progress part 1
Lapin gourmand
Mise En Place
“Mise en place” is a French culinary term which translates, approximately, to “everything in its place”. It refers to having all of your ingredients prepared, in place, and well organized before beginning to cook a meal. This site is my attempt to put all of my recipes, ideas on cooking, and ideas on local Rochester food resources in place. I need to keep track of the things I’ve cooked, what worked and what didn’t. I’m also trying to provide some useful information to like-minded cooks (particularly those who cook and eat out in Rochester, NY), and learn some tricks from them.
: : mum-mum : : eat-eat : :
Cute, catchy Asian slang that means EAT. Usually used by parents when coaxing their toddlers and young ones to eat a little something and them protesting with a gloomy face. Also used affectionately by couples, both young and old.
In My kitchen
“A nickel will get you on the subway, but garlic will get you a seat.” -New York Yiddish Proverb
obsessionwithfood.com
You have to eat. You might as well enjoy it.
Pertelote ~ a foodblog

I’m Jenni. I live in Cambridge, and work for the university. I was born in Hertfordshire (“Where?” “Yes.”) I have four parents, three brothers and innumerable aunts. I love to cook, especially for lots of people, and am only rarely discouraged by the facts that the kitchen in my flat is very, very small; and that there are only five chairs…

I think these web journals are fun, don’t you? Especially when they have a theme of some kind. I love to read food writing, and when a friend of a friend asked to publish a sorbet recipe of mine in her magazine column, I thought I’d get some more practice in this forum — just making notes about what I’ve cooked and whether it worked. It always seems immodest to assume hordes of attentive readers, but hopefully someone will be inspired.

Bear in mind that I’m not writing a how-to-cook book here — a lot of cookery writing seems to start from the assumption that it’s the first you’ve ever read. I resolve not to repeat things that have become habit to me: but of course I may slip into pedagoguery as we go along…

I plan to give a bit of atmosphere as I go along, so I won’t go into any more detail here. Enjoy!

PurpleSunshine.com :: blog

This Web site is the product of a wine-tasting club started in the fall of 2000 by a dozen friends in New Orleans. Over the previous couple of years, several of us had taken a wine appreciation class given at Delgado Community College by Jerry Henry of Heritage House Wines. (If you’re a wine newbie and live in Southeast Louisiana, Jerry’s classes are well worth checking out.) After the class ended, we wanted to keep tasting and comparing and learning.

Ever since, we’ve been meeting about once a month. In any given session, we sample seven to ten wines that share a common geographic origin, grape varietal or some other characteristic. We talk about each wine and score it on a 20-point scale. 

Some wine experts don’t like to taste in groups because they think the person with the strongest opinion usually sways everyone else’s. And some people are very particular about having the right equipment at a tasting.  On his Web site, Robert Parker says, “I find it essential to have properly sized and cleaned professional tasting glasses.”

We’re not that fussy.

::

After a bunch of tastings, most of us had a bunch of hand-scribbled, wine-stained notes that didn’t make much sense when you looked at them and weren’t much help when you went to the store. We decided to put our information online to make it easier to remember what we’ve been tasting — and to make contact with other people who might have the same burgeoning interest in wine. The site’s name comes from Soon’s description of a particularly bold syrah: "a mouthful of purple sunshine."

The Making of a Restaurant

We’re two guys, Luke and Sandy, toying with the idea of opening a restaurant five to ten years from now. We sort of feel like two children building a mighty fortress from couch pillows — ambition surpassed only by silliness — so we haven’t told many people about this log. Consider yourself lucky.

This all started in fall 2000, when Luke started fleshing out a flurry of crackpot ideas: Bring minor league baseball to urban Chicago. Be a newspaper baron. Build a real estate empire. Go to law school. Unfortunately, each of these ideas required Luke to win the lottery or, as in the last example, win the lottery and be much, much smarter.

Then came February 2001. In the span of a week, Luke had two very good meals at two very good Chicago restaurants: The Dellwood Pickle and La Cumbamba. In each case, the quality of the food was matched by the quality of the experience: intimate settings, personal attention from the proprietors, and an overall sense of neighborhood charm.

As he was at this point a little dissatisfied with his current job, the restaurants and their stories got him thinking, and his foremost thought was this: “I could see myself being very happy running a restaurant like these.”

At the end of the week, he went on a four-hour bus ride to Madison, Wisc., during which he started writing down ideas for a restaurant. When he returned, he shared some of them with Sandy, and invited Sandy to be his partner in the enterprise.

“I don’t know whether you’re serious or not,” Sandy said, “but this is a fabulous idea.”

“I don’t know either,” Luke said, “but I’m glad you like it.”

“Let’s do a weblog to keep track of our ideas,” Sandy said.

“This is a fabulous idea,” Luke said. “If we are able to average just one idea a day, even if nine in ten are bunk, by the time we’re ready to launch our restaurant, five or more years from now, we will have assembled at least 182 good ideas. Who could fail with so many good ideas?”

And this is how “The Making of a Restaurant” came to be. We have no idea whether this enterprise will ever pass from the imaginary to the real, from the ridiculous to the sublime. Check back in five years.

SauteWednesday
SauteWednesday has been published, in one form or another since the year 2001. The site first started out as a list of links to articles about food on the web, and has developed into a long list of links to food web-sites, along with the sometimes sporadic ramblings of a person (that would be me) who is interested in food.
Tastes Like Chicken
Chicken and wine, wine and chicken. Welcome to my nightmare.
Simmer Stock — Recent Updates
Now playing — the latest from the Simmer Stock.
KitchenLog
A whisk, a knife, and a pen.
TANGMONKEY.COM [ Food ]
Don’t you just love food? Isn’t it just the greatest? Food can take you places you’ve never been and even take you back in time. Food can surprise you, make you happy, content and satisfied. Think of all the good times you’ve had together; Warm popcorn at the movies, melty marshmellows over the campfire, steamy oatmeal on a cold winter morning, grilled cheese and tomato soup with a pickle on the side. We eat. We talk about eating. We share recipes, opinions, and the dreams of an aspiring restauranteur.
Taquitos.net’s World of Potato Chips and Snacks
The Crunchiest Site on the Interweb.
tastingmenu.com
Welcome to tastingmenu.com. My repository for thoughts and notes on my eating experiences. Hopefully you’’ll find something enjoyable, entertaining, or informative.
The Jenville Show — Cooking with Rockstars

I’ve been conducting interviews with my favorite bands on the topic of cooking and eating. Ideally, we cook together; more commonly, we share cooking secrets in a backstage chat.

Videos of our conversations are posted here. In addition, the artists have generously contributed their own recipes. Thank them by buying their records. Bon appetit!

tomsaaristo’s Xanga Site
Confessions of a foodie.
weekendchef’s Xanga Site