REVIEWED BY: Ms. Cairo
MY RECOMMENDATION: YES
AMAZON SUBSCRIPTION LINK: The Foodista Blog
WEB ADDRESS: http://foodista.com. Blog at http://www.foodista.com/blog.
BLOG DESCRIPTION: Food and cooking posts from the staff and editors of Foodista.com.
MY REVIEW: I find the Foodista website a bit confusing. There seem to several parts to it, not well defined. There's a site where chefs and cooks talk about their ouvre, then there's a site that's a user-input site - people can share their own recipes. Then there seem to be two types of blogs. Well, the blog url I shared above is the one that gets fed to the Kindle.
And, if you're a foodie, you'll love this blog! Nuff said.
Here are a few sample paragraphs:
Like many food lovers, the strangest things make me hungry. For instance, the Olympics. Ok, perhaps that’s not too much of a stretch– watching feats of endurance always works up a bit of an appetite– but that’s not what I’m talking about. The Olympics remind me of a wonderful vegetarian restaurant in Vancouver, The Naam; their miso gravy is to-die for, and completely changed what I thought was possible with miso.
Miso is made from fermented grain or soybeans, salt and kojikin, a fungus also used to brew soy sauce and sake. Miso falls into three basic categories: komemiso, made with rice and soybeans; mugimiso, made from barley or rye and soybeans; and mamemiso, made from soybeans alone. Varying the fermentation time, the amount of salt and the strain of kojikin creates further variety: shiromiso (white miso), akamiso (red miso), awasemiso (mixed miso) and hatchomiso, the richest, thickest variety.
-Knocking back moonshine with Max Watman
-Q&A with Chef Tom Douglas
-Unexpectedly great food and wine pairings: champagne and...salad
-Beyond soup - 5 uses for miso
-Chef Q&A with Alexx Pitts