February 04, 2008
A co-blog post with foodtographer jo jo
my name is jo jo and i write a food blog called eat 2 love. it's about food, restaurants and my life in manhattan. i shuttered my blog on friday because my work was being poached for creative feature ideas, and photography style by mainstream food media people in n.y. at newspaper, magazine and food websites over the past year. as a publisher friend said "if you keep posting, they'll keep poaching." i've decided not to give them any more ideas.
and so here i am, a blog refugee seeking asylum at grow a brain, like a phoenix rising from the ashes. this signals a change for grow a brain as well - this is blog evolution. change is good. change is your friend.
my thanks to hanan for his generosity. let us know what you think (and make hanan happy).
asian cuisine is delicious to be sure, however, the one weak spot in chinese, japanese, thai, korean, vietnamese food is dessert. since asian culture was traditionally dairy free, desserts are made from rice, beans and sugar - rather boring and bland compared with the creamy, buttery, chocolate-y, espresso-ed and fruity european pastries.
wagashi are japanese sweets. They are made of rice flour and can be filled with red bean paste, mung bean, sesame, chestnut, mugwort - basically grains & beans. who wants dessert made of starches? another characteristic of wagashi is that they are not very sweet, so these wagashi look much better than they taste. they make a stylish gift though. you can get these at mitsuwa.
these hand made nougatine from pierre herme are very intensely flavored and fantastic. they're from pastry god pierre herme in paris. after you eat these, all other nougatine will be dead to you.
last week in nyc it was 24 degrees cold. i wish that i lived in san francisco because i have fruit envy. our farmer's market here in union square carries fruits that can grow near the big apple - basically ..... apples. and a few pears. i know that in california you have an amazing cornucopia of produce. witness these cocktail grapefruits which i found at my local trader joe. they are a mutant... i mean hybrid - a cross between a mandarin orange and a pomelo. tasting very mild with zero acidity, it's extremely juicy.
heart of a macaron
this is a cherry and pistachio macaron from pierre herme. french macarons are made of ground almond flour, egg white and sugar, with a layer of flavored ganache filling. no one makes french macarons better than the french. believe me, in new york bakeries, a good macaron is harder to find than a good man.
eggs or edible art ?
chinese tea eggs - pretty and protein-acious. very easy to make, i made these by gently cooking eggs in their shell. then you pull them out of the water and crack the shells with a spoon, taking out your aggressions for the day. make a soaking liquid of black tea bags, soy sauce, water, star anise and dunk the eggs back in, simmer and soak for an hour and a half. when you remove the shells - you have beautiful tea eggs. impress your friends.
urban gourmande kitchen
my kitchen is so tiny that i stuck all my kitchen appliances up on my fridge to save space. the dishwasher door opens and those two dish racks slide out. the unidentified object in the microwave is either a loaf of challah bread or a turd, i'm not sure which. in a smart move to discourage litigation, the coffee maker is named ms. coffee. the mini vac comes in handy cause i vacuum my apartment twice a year, whether it needs it or not.
copyright 2008 eat2love.wordpress.com. all rights reserved.
Here is another “co-blogged” post, this time composed with “jo jo”, a foodtographer in NYC, who (until yesterday) used to blog at eat2love. Thank you, jojo! (All previous co-bloggers archived here.) If other creative types are interested to share the forum here on any other topic, please contact me for details.
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those chinese tea eggs look awesome, i love how the patterns look like fossils in some places. and do you simmer them in water after cracking and soaking in liquid? or the soaking liquid itself?
Posted by: josh at Feb 4, 2008 3:02:30 AM
I now want a cherry and pistachio macaron really bad. The kids and I may try the eggs for fun.
Such a shame you felt you had to take your site down. Big media sites should pay you. Maybe another photographer or lawyer who sees this could advise.
Posted by: Miss Cellania at Feb 4, 2008 6:00:58 AM
I'm going to poach all these ideas, especially the eggs!
Posted by: Moon at Feb 4, 2008 8:41:57 AM
Yes, nice work.
Posted by: fixedgear at Feb 4, 2008 12:05:56 PM
Beautiful photos! Love the idea of the eggs, they are really pretty.
Posted by: Julie at Feb 4, 2008 12:20:24 PM
a most Delicious and Beautiful co-blog.
Posted by: Russell Higgs at Feb 4, 2008 3:03:57 PM
josh - the soaking liquid is what you simmer (very low heat) the eggs in. i had the recipe on my blog but it's not viewable at the moment.......
miss cellania - you and me both! pierre herme has 2 shops in paris and 2 in tokyo.
moon - poach away!
fixed gear - thanks!
julie - thanks! the eggs are also quite tasty due to the star anise...yumm
russell - thanks!
Posted by: jo jo at Feb 4, 2008 4:16:49 PM
That really is too bad about your site! It looks like you have some awesome material to share with everyone! I am happy to see you on this site though, and wish you lots of luck! I'm going to try the eggs today :)
Posted by: Laura at Feb 5, 2008 5:30:28 AM
Food for thought --
If you are serious about producing a readable blog, I hope you will adopt the convention of using capital letters to begin sentences and for proper nouns. Using all lower-case letters represents a discourtesy to your readers by forcing them to work extra hard just to follow what you have written. Proper punctuation is an essential ingredient of a palatable, digestible blog.
Posted by: Mac at Feb 5, 2008 8:46:19 PM
Jo Jo, love the blog, keep up the good work, if you need any seo or ppc help with Uk advertising please get in touch
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As the primary backer of HD DVD, Toshiba spent a lot of money developing technology that they didn't get a lot of use out of. Some features from HD DVD players, like upscaling, fit nicely into standard DVD players. Others, like web-enabled content, aren't quite as applicable. Sure you could put the same capabilities into a DVD player, but with no official standard you'd be hard pressed to get anyone to take advantage of it.
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