Like many people, I consider myself a "foodie" - someone who loves food, is constantly on the lookout for new and exciting restaurants, who subscribes to magazines such as "Food & Wine", and who seeks to be as knowledgeable as possible about this subject. I have become an avid follower of the television show, "Top Chef", and enjoy watching the high drama of the show as well as discovering new ways to approach food, what makes a meal great vs mediocre, and potential disasters we almost certainly will encounter when we try to be "experimental". We all sympathize with the chefs who try to create something new, only to find themselves voted off the show, and can understand the pathos of those who work very hard to reach the top in the competition, in order to be in the coveted position of being recognized as the best in their profession. It is also fun to watch a series where the subject is something that requires creativity, especially under pressure. What could be more riveting than the sight of experienced chefs racing up and down a supermarket aisle, frantically trying to think of a delicious, one-of-a-kind meal with only $15.00 and only ingredients to be found in one aisle?
Media-wise, food is "hot" (pardon the pun)! Thanks to my boyfriend, E (who found this), I have also subscribed to a video podcast, "Epicurious", which provideds short and very helpful video tutorials on such subjects as julienning, dicing, and making gourmet sauces such as beurre blanc. This recipe came in handy recently, as we were at a loss as to what would be special enough to accompany E's freshly-caught abalone... we tried it, and the result was YUMMY. An amazing meal!
