Foodie Forum?

originally posted by Joe Dressner:
I think Robin Garr's board still has an excellent food section. Have you looked in there?
Click to expand...

I just post here and occasionally on ebob. Neither one has a foodie section. I think some of the guys on this forum have a lot to share when it comes to cooking. I had a Hokkigai question yesterday and couldn't find the answer.

Best,
Joe
 
originally posted by VLM:
originally posted by Joe Perry:
Foodie Forum?With the death of the Tasting Note, any thoughts on adding a foodie section?
Click to expand...

Hitler was a foodie.
Click to expand...
I have a wife who is a fabulous cook, ranks right up there with SF Joe. I would have to be a foodie to a certain degree to appreciate her skills in the kitchen. It's insulting to foodies everywhere to call Hitler a foodie considering there is nothing that the Germans have prepeared foodwise that would be rated gourmet.
 
The foodie part of eBob is really the only part that I read and post in. Fla Jim was a moderator there for fifteen or twenty minutes.

eBob food

Garr's board also works but the food part is a little cliquish. A girls' club.

Garr food

Martin Barz is German and posts some awfully nice stuff on both of those boards.

Chestnut Chicken

F

PS and I think someone might mention Godwin's Law here? How the Hell can der Fhrer come up in the third fucking message in a completely inconsequential topic? VLM, hang your head.
 
Frank, I was under the impression that the foodie section of ebob was more about restaurants and travel. I'll have to give it a look.

I used to enjoy the WLDG kitchen but went on hiatus after an issue with ChefToolbag.
 
It wasn't what you saw, but what took place behind closed doors with some other folks which is why I split.

Hokkigai, anyone?
 
originally posted by Joe Perry:

Hokkigai, anyone?
Click to expand...

Delicious as sashimi, but often not the most sustainably farmed- mostly dredging with some exceptions at various East Coast purveyors. In general, go for geoduck- similar taste profile and affinity for raw preparations, and more earthy-crunchy.

Of course, both pale in comparison to the tasty manatee...
 
originally posted by Joe Perry:

I just post here and occasionally on ebob. Neither one has a foodie section. I think some of the guys on this forum have a lot to share when it comes to cooking. I had a Hokkigai question yesterday and couldn't find the answer.

Best,
Joe
Click to expand...

I thought Tom Troiano was the Hokkigai.
 
Hey, Seth:

Geoduck is West Coast, but I live 200 yards from a great New England mud flat. I'm thinking of sustainably raking a few this Spring. What kind of prep do I need to do with a surf clam to make it Hokkigai? I understand the knife work, but there must be a step between. I grew up with clams, but it was either steamers for the soft shell or chowdah for the hard shell with raw cherrystones for the fancy friends.

Best,
Joe
 
You must log in or register to reply here.
Back
Top