Comments on: The Foodbuzz Florida Foodie Gathering http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/ Sun, 22 Aug 2010 13:05:51 -0400 http://wordpress.org/?v=2.8.5 hourly 1 By: Robert-Gilles Martineau (ロベル) http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-908 Robert-Gilles Martineau (ロベル) Mon, 22 Sep 2008 05:00:58 +0000 http://fotocuisine.com/?p=123#comment-908 Holy macaronei! Good on you all! Such affairs in Japan are either organized by expats or limited to small affairs! Here in Shizuoka we are going to have an international Sake Bloggers enjoy a Japanese meal with Shizuoka Sake and Italian wine (I will have to apologize to my family in France!). Four of us only, but our combined blogs at Tokyofoodcast, Urban Sake and Tokyodrikinglass should make for the lack of guests! Anyway, great stuff! I do envy you all! Cheers, Robert-Gilles Holy macaronei!
Good on you all!
Such affairs in Japan are either organized by expats or limited to small affairs!
Here in Shizuoka we are going to have an international Sake Bloggers enjoy a Japanese meal with Shizuoka Sake and Italian wine (I will have to apologize to my family in France!).
Four of us only, but our combined blogs at Tokyofoodcast, Urban Sake and Tokyodrikinglass should make for the lack of guests!
Anyway, great stuff!
I do envy you all!
Cheers,
Robert-Gilles

]]> By: petermarcus http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-907 petermarcus Mon, 22 Sep 2008 02:01:58 +0000 http://fotocuisine.com/?p=123#comment-907 <b>Susan</b> -- Yes, we're hoping for another get together, too! <b>Chris</b> -- We're trying to plan something. This next weekend is the USA's cooking team tryouts for the Bocuse d'Or. We were thinking of checking it out, though it looks like the gala dinner and awards ceremony will be beyond us. We're season ticket holders, though, so I'm sure we'll hit one of those weekends. We'll definitely let you know! Susan — Yes, we’re hoping for another get together, too!

Chris — We’re trying to plan something. This next weekend is the USA’s cooking team tryouts for the Bocuse d’Or. We were thinking of checking it out, though it looks like the gala dinner and awards ceremony will be beyond us. We’re season ticket holders, though, so I’m sure we’ll hit one of those weekends. We’ll definitely let you know!

]]> By: Chris Sauter http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-905 Chris Sauter Sun, 21 Sep 2008 17:00:32 +0000 http://fotocuisine.com/?p=123#comment-905 Erin is right, your photos are amazing! Love your blog. Thanks for nudging us to the next level.Are you coming to Epcot for the food and wine festival? i Erin is right, your photos are amazing! Love your blog. Thanks for nudging us to the next level.Are you coming to Epcot for the food and wine festival? i

]]> By: Susan at Sticky,Gooey,Creamy,Chewy http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-904 Susan at Sticky,Gooey,Creamy,Chewy Sat, 20 Sep 2008 15:52:33 +0000 http://fotocuisine.com/?p=123#comment-904 It was so great to meet you and Christey last weekend! What a fun evening we all had! I hope we get to do it again soon. It was so great to meet you and Christey last weekend! What a fun evening we all had! I hope we get to do it again soon.

]]> By: petermarcus http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-902 petermarcus Wed, 17 Sep 2008 02:03:19 +0000 http://fotocuisine.com/?p=123#comment-902 <b>Taste</b> -- Definitely a fun evening! Yeah, Christey still gets a little weird about eating skin, but I ate every bit of mine -- chicken and fish. I also must say, I love how you caught the concept of "charred" skin on the char. The skin was crispy and great, but I missed the play of words until I read it on your site! Taste — Definitely a fun evening! Yeah, Christey still gets a little weird about eating skin, but I ate every bit of mine — chicken and fish. I also must say, I love how you caught the concept of “charred” skin on the char. The skin was crispy and great, but I missed the play of words until I read it on your site!

]]> By: taste memory girl http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-901 taste memory girl Tue, 16 Sep 2008 16:16:01 +0000 http://fotocuisine.com/?p=123#comment-901 It was so nice to meet you both! I just loved reading your post about the eveing and do agree about the chicken. I rememebr Christey said she didn't like 'skin' ~ well I ended up eating all the crispy skin off mine/yum! Beautiful blog btw~look forward to reading more + chattn via bloggah ;-) It was so nice to meet you both! I just loved reading your post about the eveing and do agree about the chicken. I rememebr Christey said she didn’t like ’skin’ ~ well I ended up eating all the crispy skin off mine/yum!

Beautiful blog btw~look forward to reading more + chattn via bloggah ;-)

]]> By: petermarcus http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-900 petermarcus Tue, 16 Sep 2008 15:56:01 +0000 http://fotocuisine.com/?p=123#comment-900 <b>Judy</b> -- It's called the Bellvue, and it's just off the lobby to the hotel itself, to the left if you're coming in from the water. I couldn't find it on the WDW website, though, so a lot of people don't know it's there! <b>Erin</b> -- Thanks! Yep, it's fun combining our interests :) <b>Jenn</b> -- Sooner would be cool! <b>Rachel</b> -- Thanks! It was fun chatting with you, too! <b>Nate</b> -- I like the idea of MG as a tool or technique. Like, there's no reason any cook couldn't sous vide instead of braising for a particular course in a meal, or use liquid nitrogen for ice cream instead of a standard ice cream maker. Or do fun things with expectations, deconstructions, make visual or tasty puns. Some of the technology really makes good, interesting food. But, there are some MG fanatics who don't do anything else -- they won't braise or make a real iced custard or won't ever make a starch/protein/sauce stack of food. I'm not into that kind of commitment or the abandonment of a few thousand years of cooking techniques. If it works, I'd use it. If it's just shock value after shock value, or technology just for the sake of technology, it gets old. Judy — It’s called the Bellvue, and it’s just off the lobby to the hotel itself, to the left if you’re coming in from the water. I couldn’t find it on the WDW website, though, so a lot of people don’t know it’s there!

Erin — Thanks! Yep, it’s fun combining our interests :)

Jenn — Sooner would be cool!

Rachel — Thanks! It was fun chatting with you, too!

Nate — I like the idea of MG as a tool or technique. Like, there’s no reason any cook couldn’t sous vide instead of braising for a particular course in a meal, or use liquid nitrogen for ice cream instead of a standard ice cream maker. Or do fun things with expectations, deconstructions, make visual or tasty puns. Some of the technology really makes good, interesting food.

But, there are some MG fanatics who don’t do anything else — they won’t braise or make a real iced custard or won’t ever make a starch/protein/sauce stack of food. I’m not into that kind of commitment or the abandonment of a few thousand years of cooking techniques. If it works, I’d use it. If it’s just shock value after shock value, or technology just for the sake of technology, it gets old.

]]> By: Nate http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-899 Nate Tue, 16 Sep 2008 15:38:07 +0000 http://fotocuisine.com/?p=123#comment-899 This is one of the best things about FoodBuzz - the dinners they sponsor to allow us food bloggers to meet and mingle face to face. I know a lot of us already meet in smaller gatherings, but with FB fronting the bill for a big restaurant, a lot more of us can gather and there is greater synergy. I don't know about molecular gastronomy. It's probably cool to eat things in different forms and have your mind blown. But I think more and more I want food to look like it is supposed to. What do you think? This is one of the best things about FoodBuzz – the dinners they sponsor to allow us food bloggers to meet and mingle face to face. I know a lot of us already meet in smaller gatherings, but with FB fronting the bill for a big restaurant, a lot more of us can gather and there is greater synergy.

I don’t know about molecular gastronomy. It’s probably cool to eat things in different forms and have your mind blown. But I think more and more I want food to look like it is supposed to. What do you think?

]]> By: Rachel http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-898 Rachel Tue, 16 Sep 2008 14:06:19 +0000 http://fotocuisine.com/?p=123#comment-898 It was wonderful to meet you both! I absolutely agree that we should do it again, and yes, that is a bit of me in the bottom photo. Your blog is great! It was wonderful to meet you both! I absolutely agree that we should do it again, and yes, that is a bit of me in the bottom photo. Your blog is great!

]]> By: JennDZ_The LeftoverQueen http://fotocuisine.com/2008/09/15/the-foodbuzz-florida-foodie-gathering/comment-page-1/#comment-896 JennDZ_The LeftoverQueen Tue, 16 Sep 2008 02:23:42 +0000 http://fotocuisine.com/?p=123#comment-896 We had such a great time sitting next to you and Christey! It was an awesome night! I think we should totally do it every year (if not more frequently!) We had such a great time sitting next to you and Christey! It was an awesome night! I think we should totally do it every year (if not more frequently!)

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