Vegetarian Food Blogging
#1
Posted 29 February 2012 - 03:40 PM
I'm just getting started on Mouthfuls and finding some great stuff on here. I'm writing in connection with my blog, "Without Bacon" (http://withoutbacon.wordpress.com). I review the vegetarian options at top restaurants, primarily in New York but also beyond. I would love to get any comments/feedback on the blog generally, as well as tips on places to go. But I'm posting here specifically because I'd love to add another writer from the west coast. If anyone is interested, please drop a line, withoutbacon@gmail.com.
Thanks in advance!
#3
Posted 29 February 2012 - 05:38 PM
So were you planning on posting this for every region?Hi Everyone,
I'm just getting started on Mouthfuls and finding some great stuff on here. I'm writing in connection with my blog, "Without Bacon" (http://withoutbacon.wordpress.com). I review the vegetarian options at top restaurants, primarily in New York but also beyond. I would love to get any comments/feedback on the blog generally, as well as tips on places to go. But I'm posting here specifically because I'd love to add another writer from the west coast. If anyone is interested, please drop a line, withoutbacon@gmail.com.
Thanks in advance!
See That other thread you started.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#4
Posted 29 February 2012 - 05:40 PM
Pass the popcorn.
sits down *pops open an Abita*, care for one to go with your popcorn, Ms. Mora?
#5
Posted 29 February 2012 - 10:31 PM
* an intentional exaggeration for what it's worth.
#6
Posted 01 March 2012 - 12:47 AM
my thought was only CA and NY have top restaurants* while the rest of the country lives on jello salads and Frito pies.
* an intentional exaggeration for what it's worth.
or jello pies and frito salads
#7
Posted 01 March 2012 - 02:41 AM
my thought was only CA and NY have top restaurants* while the rest of the country lives on jello salads and Frito pies.
* an intentional exaggeration for what it's worth.
or jello pies and frito salads
or fried Jello and pie salad
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#8
Posted 01 March 2012 - 03:43 AM
my thought was only CA and NY have top restaurants* while the rest of the country lives on jello salads and Frito pies.
* an intentional exaggeration for what it's worth.
or jello pies and frito salads
or fried Jello and pie salad
while i've had jello salads, jello pies, frito pies, and frito salads, i can say with some confidence that i've had neither fried jello nor pie salad.
#9
Posted 01 March 2012 - 02:41 PM
I think you can get them at that state fair where they also serve fried butter.
my thought was only CA and NY have top restaurants* while the rest of the country lives on jello salads and Frito pies.
* an intentional exaggeration for what it's worth.
or jello pies and frito salads
or fried Jello and pie salad
while i've had jello salads, jello pies, frito pies, and frito salads, i can say with some confidence that i've had neither fried jello nor pie salad.
Note to Jason: I guess I have to tell you that I was just having fun with words. Not making fun of you, although . . . never mind.
Then again, if you fried a soup bun instead of steaming it, wouldn't that be the equivalent of fried Jello?
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table












