Christey and I started blogging about food on LiveJournal, just as a fun way to shoot what we would occassionally have for dinner. When I decided to step up my cooking, and Christey decided to step up her food photography, we realized we needed something a little more robust than LJ. We moved to WordPress’s site, then eventually to our own server using WordPress software. One year ago on April 1st, we bought the domain FotoCuisine.com (PhotoCuisine.com was taken, ironically on several levels, by a French company) and linked it to our WordPress site. The lines of where our food blogging started are a little blurry, but buying the domain is a pretty good line in the sand, so welcome to the second year of FotoCuisine!
Christey and I thank you very much for your support, comments, links, suggestions, and all-around fellow-foodieness!
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When I lived in Atlanta, I made a lot of gumbo. I haven’t made it in a while, though, and when I saw Top Chef’s New Orleans episode a few weeks back, I told myself I had to make it again soon.
There are factions within the gumbo world that I don’t pretend to fully comprehend. Just like wet vs. dry barbecue, if your family hasn’t made their particular version for a century or so, you’re pretty much dismissed to the sidelines of the argument. One of the biggest gumbo controversies is okra vs. file as a thickener. Personally, I annoy both sides, because I like both about equally. But, when I make it myself, I almost always use file. And, when you get right down to it, the thickener isn’t really what makes gumbo a good gumbo. If there’s any agreement at all about gumbo it’s this one fact: it’s all about the roux.
