June 8, 2005
What did food blogging do for us?

fresh peppercorns and lemon grassBetter sanitation? Roads? A legal system? Wine? (Okay, well maybe this last one has some relevance...)

It's been over a year since Barrett and I started the TooManyChefs site. Initially, the joy of just writing about something I love doing was compensation enough. Then we started getting comments from Complete Strangers. Then we started having a cherished few Regular Readers. Ego-stroking stuff indeed! And last night I was reminded of another fantastic thing that blogging has done for me: it has put me in touch with lovely like-minded people here in Paris and around the world.

Last night, I dined with Clotilde of Chocolate & Zucchini, Pascale from C'est moi qui l'ai fait, David Lebovitz, author of many fine cookbooks and a fantastic pastry chef, Alisa-who-has-no-blog-but-is-one-of-the-best-cooks-and-photographers-as-it-turns-out that I know...and Pim of Chez Pim. Not only did I have great company, but I had the fun of participating in the creation of one of the best Thai meals I have ever eaten, prepped by all of us and cooked with great skill by Pim in Pascale's kitchen. Oh, heck, it was the best Thai meal I've ever eaten. (But don't tell the Critic, because he wasn't invited...) And best of all, I had the company of some of the great stars of the blogging world. I enjoyed it down to my toes.

The only down side? I forgot my camera. Stupid, stupid, stupid, stupid woman. Luckily for me, Alisa was there with her camera and she's a great photographer. As you can see in all these photos she sent me!

DSCN0887.jpg

Garlic shoots, strange pork packets and fresh peppercorns on the vine. The garlic shoots turned deliciously mellow and savoury in a shrimp stir fry and the peppercorns were fantastic in a pork stir-fry, a little sharp but not unbearably hot. We didn't try the pork packets but apparently they can be consumed "raw" or cooked. Pim agreed that as a concept they were a little disturbing but said she had eaten them many times and was still here to tell the tale...

DSCN0876.jpg

Pascale and Pim met up in the afternoon to purchase Thai ingredients at Frères Tang. I'm extremely sorry I did not have the courage to bring along a notebook along and take notes on all the ingredients that Pim used. My part of the prepping involved tearing coriander leaves from the stalk, ditto some lime leaves (I think?). There was also mint and another herb that was similar to mint but less minty. (Hey, I said I didn't take notes, didn't I?) And lemon grass and a bunch of other great looking herbs that I don't really know.

DSCN0894.jpg

In addition to traditional limes...

DSCN0901.jpg

there were some wrinkled Thai limes.

DSCN0881.jpg

Pascale spent pretty much the entire day shopping, ferrying people around, prepping, cleaning...and through it all staying the perfect hostess full of good humour and energy!

And if you are curious about the actual meal, you can visit Clotilde's moblog for the main dishes and David's site for one of the desserts, his trademark coconut macaroons (they were heavenly - I'm SO pleased he has posted the recipe!). Pascale made a delicious no-flour hazelnut cake and Alisa brought mangos with a crème fraîche, lime zest and vanilla sauce and toasted coconut flakes (a fantastic combination I must say).

UPDATE: Pascale has posted the recipe for her delicious cake on her blog. It's in French but if you don't speak French and want the recipe send me an email and I'll oblige. It's a very simple recipe.

With all this information about Alisa's cooking skills and photography skills you may well wonder why she hides her light. Well, we tried to recruit her for TooManyChefs but alas she claimed to have this thing called Life that required her energy and time. Oh yeah, and a better outlet for her artistic talents in other media. It's our loss!

Photos (c) Alisa Morov-Bosc. Please write me for permission to reproduce and I will forward the request to her.

Posted by Meg in Sussex at June 8, 2005 1:19 PM | TrackBack Print-friendly version
Comments

Glad to see you're having fun, Meg!

Posted by Brother Kurt on June 8, 2005 at 6:52 PM

Kurt, it was great fun! We got to grill a Thai cook about her ingredients, pepper a professional pastry chef with inquiries about the various grades of flour available in France, get a peep into Pascale's kitchen (and incidentally tease her about not having a mortar and pestle!) and eat great food. My only regret is that it was a Tuesday night and I had to work the next day so I couldn't stay as long as I would have liked!

Posted by Meg in Paris on June 9, 2005 at 1:48 AM

Thanks Meg for your lovely post. We had such a great time and I agree with you : it was my best thai meal ever.

Posted by Pascale on June 9, 2005 at 2:08 AM

Pascale, let me know when you post the recipe for your cake so that I can link it! It was absolutely delicious!

Posted by Meg in Paris on June 9, 2005 at 2:13 AM

Meg: Thanks for posting the pictures, they look almost as good as the real thing! Loved the food, except now I can never go to another Thai restaurant...Pim has spoiled us for life... David xx

Posted by David Lebovitz on June 9, 2005 at 8:02 AM

Oh my god Meg thank you so much - I can't even attempt to adequately explain how touched and flattered I am by your words. (it is kind of a thrill to have my photos on the blog!)

And it is just the cherry on top, after having the pleasure of great company and a fabulous fabulous Thai dinner.

Thank you!

Posted by Alisa on June 9, 2005 at 10:18 AM

Meg - I always enjoy your posts, but the pictures from Alisa are fabulous! Looks like a great get together.

Posted by jen on June 9, 2005 at 1:29 PM

This is one of the best looking blogs I have stumbled upon. Great writing, photos, layout, design etc. This is what it's all about.

Posted by Chef 'em Out on June 9, 2005 at 3:15 PM

Thanks to everyone for the kind comments!

Alisa, you deserve every nice compliment we can find. I didn't even have to crop or resize them...they were perfect as sent!

Posted by Meg in Paris on June 10, 2005 at 1:49 AM
Post a comment









Remember personal info?










Please be sure you read and agree with our ADVERTISING POLICY before posting.