Thread: All you food bloggers out there..

"Christine Dabney" ha scritto nel messaggio
> Just came across this.
http://www.ismyblogburning.com/
>
> I like some of these challenges, and will probably enter some of them>
> myself now that I have a blog.

You can subscribe to the notices and IMBB will send you a list every month
of scheduled events and their details. My kid likes Thursday Smackdown, but
I have never seen it. I guess I hear enough profanity on rfc.

On Thu, 29 Jan 2009 09:09:13 +0100, "Giusi" <[email protected]>
wrote:

>"Christine Dabney" ha scritto nel messaggio
>> Just came across this.
>http://www.ismyblogburning.com/
>>
>> I like some of these challenges, and will probably enter some of them>
>> myself now that I have a blog.
>
>You can subscribe to the notices and IMBB will send you a list every month
>of scheduled events and their details.
How do I subscribe to them. On this site? Or where?

My kid likes Thursday Smackdown, but
>I have never seen it. I guess I hear enough profanity on rfc.
>
This is different, Judith... She is great. She is up for a food blog
award, cause she is so good. Check her out. It is not as bad as you
think, and she has wonderful taste. She is just very honest, and uses
a bit of profanity here and there.

Christine
--
http://nightstirrings.blogspot.com

"Christine Dabney" ha scritto nel messaggio
Giusi" >
>>You can subscribe to the notices and IMBB will send you a list every month
>> >>of scheduled events and their details.

> How do I subscribe to them. On this site? Or where?

There are different ways, but since I use Bloglines to track things, that's
my way. When you click on that little orange symbol it will ask you how you
want to subscribe.

I just looked at your page and in the address window you have the subscribe
button, too. At the bottom of your page you have a line "Subscribe to posts
Atom" as well.

I think you would find it useful to subscribe to and read the back copy of
"Food Blog S'cool" which was started by some very successful oldtimers and
gets contributions and questions from the whole food blogging world.
http://foodblogscool.blogspot.com/

Have a look. It could be a shortcut to knowing some of the things that make
the food writing world work. It's not quite the same as blogging politics!

On Thu, 29 Jan 2009 09:49:47 +0100, "Giusi" <[email protected]>
wrote:


>I think you would find it useful to subscribe to and read the back copy of
>"Food Blog S'cool" which was started by some very successful oldtimers and
>gets contributions and questions from the whole food blogging world.
>http://foodblogscool.blogspot.com/

Yes, I have a link to that already. Haven't read much yet though. It
has been highly recommended by many food bloggers.

It's a learning process, but I am having a great deal of fun so far.
Just posting what I want to...

It was fun having some bloggers discover my site!! I got some first
reviews of my blog, and so far they have all been very positive! Of
course, I learned a valuable trick, from some site..in that it is
smart to visit favorite food blogs,and make comments on various
posts. I have been doing that..as I see something I really enjoy. And
the bloggers have been checking me out.

Now, to check out the "bigwigs" such as David Lebovitz, or Chez Pim,
or even Smitten Kitchen. Or even better known names..... I feel
intimidated by them....LOL.

Christine
--
http://nightstirrings.blogspot.com

"Christine Dabney" ha scritto nel messaggio Giusi" > wrote:
>
>
>>I think you would find it useful to subscribe to and read the back copy of
>> >>"Food Blog S'cool"

> Yes, I have a link to that already. Haven't read much yet though. It> has
> been highly recommended by many food bloggers.

> Christine

Do read back in it. While most people are stuck in thinking food blooging
is a mere exercise in self-promotion, even way back then these folks knew it
would blow open the communication process concerning food and drink.

Almost everybody who is any good gets robbed or scraped. You can learn how
to find out and what to do about it. People post warnings about the current
thieves. There is some wonderful information on food photography. It's
reallythe most generous and open group I know-- food bloggers, that is.

On Thu, 29 Jan 2009 10:36:45 +0100, "Giusi" <[email protected]>
wrote:


>Do read back in it. While most people are stuck in thinking food blooging
>is a mere exercise in self-promotion, even way back then these folks knew it
>would blow open the communication process concerning food and drink.
I never thought it was about self promotion, but more about the joy of
discovery and sharing what one finds. And venting.
>
>Almost everybody who is any good gets robbed or scraped. You can learn how
>to find out and what to do about it. People post warnings about the current
>thieves. There is some wonderful information on food photography. It's
>reallythe most generous and open group I know-- food bloggers, that is.
>
Yes that is one thing I need to tackle. I know about the ways to
protect one's writing/recipes, etc. I just have to do it now.

I know I am not the best food photographer around by a long shot. Koko
has pointed me in the direction of some tools..and I may indulge in
them. However, I don't think my pictures are totally horrendous so
far. Just not what they could be.

I have a question for all you food bloggers...do you get separate
dishes on which to take your food shots?

I think white dishes show the food off best..but I only have one or
two of those. I thought about getting a cheap set of white
dishes..just for food photography, but I want to keep it real too..and
show what it really is like at my house..LOL.

Christine, who has new posts up on the blog, and is working on a more
inflammatory one right now.
--
http://nightstirrings.blogspot.com

"Christine Dabney" ha scritto nel messaggio "Giusi" > wrote:

> I think white dishes show the food off best..but I only have one or> two
> of those. I thought about getting a cheap set of white> dishes..just for
> food photography, but I want to keep it real too..and
> show what it really is like at my house..LOL.

Most of my food posts are recipes I have developed or am developing, so
those I try to shoot on white or black, which is equally effective, I think.
I am a chef, not a photographer, so I forgive myself a lot, but over time I
have learned a lot and have gotten better in spite of myself. My DD gave me
a very clever tiny tripod for Christmas especially adapted to shooting
outside, which I like to do when possible. It's plastic and looks like
pop-it beads. In reduced light you just need a tripod-- or I do because my
arms shake just enough to crap up the photos.
I bought a plain white plate in two sizes and already had plain white
pasta/soup plates and classic soufflè dishes in sizes.

I am starting to do some writing on presentation because pro friends
encouraged it. In that case I'll use more variety and not shoot so close.
I think it will be fun to include my old work into my new work.

On Thu, 29 Jan 2009 10:59:51 +0100, "Giusi" <[email protected]>
wrote:


My DD gave me
>a very clever tiny tripod for Christmas especially adapted to shooting
>outside, which I like to do when possible. It's plastic and looks like
>pop-it beads. In reduced light you just need a tripod-- or I do because my
>arms shake just enough to crap up the photos.
Sounds like the one Koko has. I want one of those.
>I bought a plain white plate in two sizes and already had plain white
>pasta/soup plates and classic soufflè dishes in sizes.

I can get some cheap white plates and bowls at the dollar store. This
might be a good investment, but then again, I don't want to pretend to
be someone or something I am not. So I might use all my dinnerware
too, and let it all hang out.

Might be fun to do something more elegant on my mother's china...with
her silverware.... Will have to play with that idea..
>
>I am starting to do some writing on presentation because pro friends
>encouraged it. In that case I'll use more variety and not shoot so close.
>I think it will be fun to include my old work into my new work.
>

I am interested in presentation. Learning a lot about that already.
There is some amazing work being done by amateur food bloggers...with
just regular cameras...and no special training. A lot of talent out
there in bloggerland.

I just posted an entry about feeling frustrated about people
complaining how they are cutting back on food costs, and talking about
it being depression era food cooking. They are talking about cutting
back to amounts I am considering extravagant, almost. I am starting a
series of posts coming from that..blogging my next few weeks on a very
limited budget, such as what I have in my wallet now. How about $50
for 2 weeks? Of course I am just one person. One of my favorite
blogs lately is this one:
http://thirtyaweek.wordpress.com/

She is cooking for two people on this amount, per week and she is
vegetarian.

I am trying to see if I can emulate her, living my omnivorous ways...
maybe get by with less.

Christine
--
http://nightstirrings.blogspot.com

"Christine Dabney"
They are talking about cutting
> back to amounts I am considering extravagant, almost. I am starting a>
> series of posts coming from that..blogging my next few weeks on a very>
> limited budget, such as what I have in my wallet now. How about $50
> for 2 weeks? Of course I am just one person. One of my favorite> blogs
> lately is this one:
> http://thirtyaweek.wordpress.com/
>
> She is cooking for two people on this amount, per week and she is>
> vegetarian.
>
> I am trying to see if I can emulate her, living my omnivorous ways...>
> maybe get by with less.
>
> Christine

If you term search frugal and cooking you'll find a lot of people blogging
on the subject. I stopped reading them because many had the attitude to cut
food before video games and mall visits, and if it was cheap that's what
they fedc the family. I saw packaged fried foods I didn't know existed. A
week's groceries and meals was all crap in one case.
Single people underestimate the expense of catering to others' whims and
likes and overestimate other things, I think. I have strong feelings about
what constitutes a serving, and some people would starve if they only got
what I would give them.
OTH, a lot of people who don't cook think it's expensive to entertain
friends, so I recently tracked and published costs for a dinner party for 8.
I spent less than $7 per person and could easily have fed 4 more people.
That was appetisers, first course, meat course with accompanying vegetable
dishes and dessert. Food is much, much more expensive here than it is in
the US, too. I pay over $1.50 a pound for chicken backs, necks, wings for
making broth. Whole chicken costs close to $3 a pound.
I didn't include beverages in the cost because that can go anywhere in
price. Besides, everybody brings a host wine here.

On Thu, 29 Jan 2009 11:42:53 +0100, "Giusi" <[email protected]>
wrote:


>OTH, a lot of people who don't cook think it's expensive to entertain
>friends, so I recently tracked and published costs for a dinner party for 8.
>I spent less than $7 per person and could easily have fed 4 more people.
>That was appetisers, first course, meat course with accompanying vegetable
>dishes and dessert. Food is much, much more expensive here than it is in
>the US, too. I pay over $1.50 a pound for chicken backs, necks, wings for
>making broth. Whole chicken costs close to $3 a pound.
>I didn't include beverages in the cost because that can go anywhere in
>price. Besides, everybody brings a host wine here.

That is one of my pet peeves too. I saw an article in the NYT about
entertaining during the holiday season, and they offered a party
professional $200 for a dinner party for 8 people. Most of the money
was spent on decorations, and about $100 on food. And it wasn't even
great food at that. I could have wowed someone with that budget!!

There was a followup discussion of it on Apartment Therapy: The
Kitchen. Most folks thought they could have done better, and there
were a few posts on that subject. Even they spend more money than I
thought was necessary. I could do much better than that...

And that is one of my challenges for myself. I will be hosting a
dinner party sometime next month, for about 8 people more or less. I
want to see if I can do well, and keep the costs down to much less
than that. Maybe half of that..or a quarter of that. I think I can.
I will be posting about it, since those articles sort of stuck in my
craw a bit, and made me feel like I could do much, much better.

Christine
--
http://nightstirrings.blogspot.com

"Christine Dabney" ha scritto nel messaggio
"Giusi" > wrote:

> That is one of my pet peeves too. I saw an article in the NYT about>
> entertaining during the holiday season, and they offered a party>
> professional $200 for a dinner party for 8 people. Most of the money> was
> spent on decorations, and about $100 on food. And it wasn't even
> great food at that.

I read that. Stuffed baked potatoes? That guy is a Frootloop!

> And that is one of my challenges for myself. I will be hosting a
> dinner party sometime next month, for about 8 people more or less. I>
> want to see if I can do well, and keep the costs down to much less> than
> that. Maybe half of that..or a quarter of that. I think I can.> I will
> be posting about it, since those articles sort of stuck in my> craw a bit,
> and made me feel like I could do much, much better. > Christine

I'm sure you are up to it. I don't approach it that way for a lot of
reasons, but published it to show you could eat lavishly and elegantly for
not that much money. You couldn't eat that meal in any restaurant here for
less than 75 euros, I made what I wanted in quantities that were planned to
be more than we needed, and all for that price. I did not run around
finding fresh truffles and handmade cheeses like I do when I work, but it
was special food, elegant food and at the top tier.

Giusi said...

> That guy is a Frootloop!


Can you actually call someone that??

I'll add it to my vocabulary!

Andy

"Andy" ha scritto nel messaggio > Giusi said...
>
>> That guy is a Frootloop!
>
> Can you actually call someone that??
>
> I'll add it to my vocabulary!
>
> Andy

You can if he spends half your budget using white styrofoam cups and torn
paper to decorate the center of your living room and then proposes stuffed
baked potatoes for the elegant dinner to serve under them.

On Thu, 29 Jan 2009 12:11:40 +0100, "Giusi" <[email protected]>
wrote:


>You can if he spends half your budget using white styrofoam cups and torn
>paper to decorate the center of your living room and then proposes stuffed
>baked potatoes for the elegant dinner to serve under them.
>

And a supermarket cake with canned frosting...for dessert. All this,
plus some mushroom soup for about $100. Give me a break!!!

What did your menu look like, Judith? I am curious...

I could do so MUCH better than that...

Christine
--
http://nightstirrings.blogspot.com

"Christine Dabney" ha scritto nel messaggio
"Giusi" > wrote:
> What did your menu look like, Judith? I am curious...
>
> I could do so MUCH better than that...
>
> Christine


http://www.judithgreenwood.com/think...roccan-supper/
is the post. The menu was spanikopita, bessara, baba ghanouj, lamb cooked
in chermoula, cous cous with green beans and galaktoboureko. I had to make
the harissa and the zazaar because I can't buy them here, but I liiekd them
so much I now make small amounts quite often. I had some harissa on my
cream cheese and rye crisp yesterday.

On Thu, 29 Jan 2009 09:09:13 +0100, Giusi wrote:

> "Christine Dabney" ha scritto nel messaggio
>> Just came across this.
> http://www.ismyblogburning.com/
>>
>> I like some of these challenges, and will probably enter some of them>
>> myself now that I have a blog.
>
> You can subscribe to the notices and IMBB will send you a list every month
> of scheduled events and their details. My kid likes Thursday Smackdown, but
> I have never seen it. I guess I hear enough profanity on rfc.

the hell you say!

your pal,
blake

On 2009-01-29, blake murphy <[email protected]> wrote:

> the hell you say!

.....anda helluva lot more creatively. Less spam, too.

nb

Christine Dabney <[email protected]>
news:[email protected]: in rec.food.cooking

>
> And one of my favorites is from Thursday Night Smackdown.
> http://thursdaynightsmackdown.com/
> She is fabulous. Profane, tells it like it is. She swears, she
> cooks, she challenges and she deals with being bipolar or worse.

I briefly glanced at the others but I really, really enjoyed
thursdaynightsmackdown. I like her style. Thanks for posting these
Christine. I've thought about blogging. I would never do a food blog
because I'm simply not good enough to make it interesting. However, a blog
on suburban angst would be right up my alley ;-)

Michael



--
“He who does not understand your silence will probably not understand your
words.”
~Elbert Hubbard

You can find me at: - michael at lonergan dot us dot com

Michael "Dog3" wrote:
> Christine Dabney <[email protected]>
> news:[email protected]: in rec.food.cooking
>
>
>>And one of my favorites is from Thursday Night Smackdown.
>>http://thursdaynightsmackdown.com/
>>She is fabulous. Profane, tells it like it is. She swears, she
>>cooks, she challenges and she deals with being bipolar or worse.
>
>
> I briefly glanced at the others but I really, really enjoyed
> thursdaynightsmackdown. I like her style. Thanks for posting these
> Christine. I've thought about blogging. I would never do a food blog
> because I'm simply not good enough to make it interesting. However, a blog
> on suburban angst would be right up my alley ;-)


Go for it, Michael. I'd read it.