Just joined a new blog: Food Blog for Hungry Bachelors. It's a collaborative food blog by and for single-person households-- an oft-neglected demographic in our country. I've never met any of my co-posters personally, though you might recognise some of them. Despite the name, as always, bachelorettes are more than welcome to drop by. :)
I'll be writing there from time to time, mostly about recipes and reviews. I'll probably keep the cuisines, food news, and trivia here since they might be off-topic over there. Just posted my first contribution, which is a rewrite of my second post in this blog.
Showing posts with label first post. Show all posts
Showing posts with label first post. Show all posts
Thursday, June 19, 2008
Monday, August 20, 2007
My first post
Ok, so I started a new blog (as if the previous one weren't neglected enough). This'll be significantly less serious than Nontrivial Pursuit. Well, it has to be, considering that it'll be all about food. Food I ate; food I cooked; food I want to taste. Food-related shows I watch. Even articles and books on food that I've read.
About the title-- it's actually an inside joke with a few friends. I'm a good cook-- in theory. I've read enough recipes and viewed enough cooking shows to know how stuff is cooked; problem is, I've never tried my hand at them. I also have a stockpile of spices in my pantry-- from chile arbol and Madras curry to shichimi togarashi and Kyrgyz caraway seeds-- but don't really know how to use them properly. But I guess being a theoretical chef makes me a practical foodie, and that's what I'll try to reflect here.
So anyway, here's my new blog. Bon appetit.
About the title-- it's actually an inside joke with a few friends. I'm a good cook-- in theory. I've read enough recipes and viewed enough cooking shows to know how stuff is cooked; problem is, I've never tried my hand at them. I also have a stockpile of spices in my pantry-- from chile arbol and Madras curry to shichimi togarashi and Kyrgyz caraway seeds-- but don't really know how to use them properly. But I guess being a theoretical chef makes me a practical foodie, and that's what I'll try to reflect here.
So anyway, here's my new blog. Bon appetit.
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