Hot Stuff: Food Blog Round Up

Kick those schlumpy tryptophan and Monday induced sighs and blahs to the curb and check out Bacon Press’s Food Porn. We can’t much bear thoughts and photos of turkey, but the tantalizing pics of vibrant veggies and wholesome soup are pleasing. Barely a trace of heartburn there, family and friends-who-are-like-family (we’re trying to be a bright and happy holiday trooper here). Such healthful dishes may soothe and perhaps allow us to ease into our ill barely fitting Levi’s sooner rather than later. After zipping up, we’d never call the authorities from learning about food related theft in another newish Bacon Press Post so appropriately named: Steal this Brie.

When was the first time you realized it can take a helluva lot more time than expected to make a salad? For us, it was probably standing in our parents’ kitchen with a gal pal, meticulously de-seeding and cutting tangerine segments. The recipe was, embarrassingly enough (or not, since the cookbook didn’t even belong to us), from Oprah’s then personal chef, Rosie.

We think it took almost an hour and a half for us to finish making that damn salad, and we remember being peckish and a bit pissed after eating. Our Oprah salad mishap made us want to throw our knife at the wall, hang up our apron, and order takeout. Ah, to be so arrogant and young again. We wish we knew then that making a composed and/or “fancy” salad takes practice and repeated attempts to learn.

Chronicles in Culinary Curiosity has advice for salad newbies. The post even magically manages to refer to one of SFist’s favorite shows, Top Chef. For an upcoming online salad competition, keep tabs on My Life As a Reluctant Housewife’s SoCal blog to see how Chronicles in in Culinary Curiosity’s “Thousand Calorie Salad” fares.

After all that talk of frustration, salad and work, we at long last turn to one of our favorite timeless food topics: crepes. Sweet or savory? AP (all purpose), chestnut, or buckwheat flour? One of each, please! Such versatility and almost guaranteed tastiness sounds divine right about now. We’re more than willing to put in the time and effort to making crepes using Shuna of Bay Area Bites’s advice. Her step by step baking breakdown is sweet to ponder, no matter how you like your crepe served up.

SFist Mary Ladd/Jalapeno Girl contributing