STIR THE POTS

Oz meets west

I can't keep saying enough good things about my friends down under at the ABA, often they are recognized only for silly things like "shrimp on the barbie", Crocodile Dundee, Outback Steak house...but if you look down and deep you can really find some interesting and insightful bakers talking up a storm and even provoking conversation beyond bread baking. What is bread in our life? as a staple,an artisan craft and how we choose to make it, by hand or by machine.

Recently my mate, Graham sent members a newsletter and he mentioned this site as well as my posting over a 1000 post, quietly. Now that is a surprise as I use way too many expletives or even exclamation points to get my nutty points across. Luckily there are plenty of good people to keep me in check around the net, and I will start featuring some of my friends I have met online and if by good fortune in real life, which I hope to do!

Happy Baking

Like upstairs downstairs!

There used to be a show on PBS that Alistair Cooke presented called Upstairs Downstairs. When we first got a television my mother had us watch it, I didn't really get it at the time but now working in a similar situation as a service person I wish I had a copy to watch now so I could compare notes, or maybe Fawlty Towers would be more fitting?

Why Upstairs Downstairs? Private chefs,chefs working in private situations a common connection which led me recently  while surfing the web to a blog called Chefs gone wild. The name was somewhat disconcerting but when I saw some great photos and some fine recipes I kept going back to check to this site for new posts. The back-story is that this chef also works for the rich and famous, a different crowd I work for, not as stiff, but definitely in that realm of Upstairs Downstairs! When I read the authors profile I had to laugh at his wish to do something else rather than cook for rich folks, but with so many scattered ideas it makes it hard to concentrate on what he actually rather do, perhaps a professional eater?

Whatever he decides, I hope it’s related to food, from story to recipe your bound to find something that will fulfill either your hunger pangs or make you laugh aloud or even gawk at the fabulous food offerings. The other day it was a recipe I haven’t had the nerve to try yet, Gateau Basque. It’s filled with cherry compote and or pastry cream with a double-layered dough. My brothers former boss Pascal Rigo has a version in his book, but what intrigued me was the dough is yeasted and the fashion in which this particular version was acquired was really funny; talking about stealing with your eyes and ears as a prominent chef once counseled me!
So if you like the often quirky feel to a food blog go and check it out, and definitely try the recipes, because let me tell you I steal with my eyes and ears!

 

Steamy Kitchen and Gild the Voodoolily

Ever since I joined the foodie blog roll , I have been getting some traffic nibbles from lots of different sorts of places! One I especially like is Steamy Kitchen  a fantastic site with all sorts of tasty things, including the author! Mother of two and awesome photographer, but most of all inspirational cook! Jaden makes asian cooking look simple, mouth watering and definite food porn make it a great visit! Her shoot from the hip style is great and something I notice a lot from women bloggers, no nonsense and sense of freedom that blogging gives people! So please try a dish or two and don't forget to bring your sriracha sauce, start a fire, don't put it out!

Attitude

Gild the Voodoolily is another good one, Heather is a brash and frank cook who has that kind of, "I knew someone like you in high school sort of style!" Her imaginative food and drinking choices are not always healthy, but she is a great read on those tense or boring day's in the office, don't let your boss find you lurking too long! I even made her pear galette for a massive party and someone liked it so much were doing it again on Monday!

You women rock!

 

Let it roll let it roll (blog roll)

The other day I noticed a link on my friend David Aplins blog. It's a way to  introduce food bloggers to one another through the blog roll. It's run by the lady who has an interesting concept on food, leftovers. I should get my brother to check it out, he never eats leftovers, it always has to be fresh or nothing! I especially like the Italian treats that Jenn showcases from her family's roots in Calabria and Sicily. So if you want to meet your fellow food blogger or foodie let it roll!