Burghilicious News Nibbles
I've avoided writing a navel-gazing, all-about-my-blog post until now. Unfortunately for you, however, there's just too much going on for Burghilicious to keep it all to myself!
- I was interviewed for Bill Loeffler's recent Pittsburgh Tribune-Review article, "Food Fight," all about picky eaters. Bill found me via this post, which is one of my all-time favorites (so far). Check it out if you haven't seen it already!
- A few months back, Burghilicious was mentioned in a City Paper article on food blogs by Pittsburgh Dish editor Colleen Van Tassell. A steamy romance has ensued (in my mind).
- And starting it all, Post-Gazette restaurant critic China Millman penned this little beauty, and also bought me several glasses of Syrah at Bar Nine. Somehow, I still came off sounding coherent
- Munch ate at Mark's! Just a few weeks after this post appeared, Munch delivered this most-friendly commentary on my neighborhood bar. While I'd like to claim credit, the real kudos go to Mark and Steve, who really do run the friendliest establishment in downtown Pittsburgh.
- In other news, Burghilicious is now on MySpace! Join up with me at www.myspace.com/Burghilicious, where I intermittently write about things that don't make it onto the blog, share hilarious food videos and such, and generally cavort.
- You can also follow my stomach at burghilicious.foodfeed.us, an epicurean Twitter offshoot.
And finally, the reason that chocolate fountains are gross. Having worked in catering for several years, I have inside information. Chocolate is solid at room temperature. Only when melted does chocolate "move around," and even then, you would probably say it oozes before it flows. If you recall, chocolate fountains are generally not heated, yet the chocolate spills in glossy waves from level to level. So how do they make the fountain flow? By adding gallons - literally gallons - of vegetable oil to the melted chocolate.
Then and only then do people get to cough and double-dip into it, which is, of course, also disgusting. Blech! Stick to the champagne at weddings!
- I was interviewed for Bill Loeffler's recent Pittsburgh Tribune-Review article, "Food Fight," all about picky eaters. Bill found me via this post, which is one of my all-time favorites (so far). Check it out if you haven't seen it already!
- A few months back, Burghilicious was mentioned in a City Paper article on food blogs by Pittsburgh Dish editor Colleen Van Tassell. A steamy romance has ensued (in my mind).
- And starting it all, Post-Gazette restaurant critic China Millman penned this little beauty, and also bought me several glasses of Syrah at Bar Nine. Somehow, I still came off sounding coherent
- Munch ate at Mark's! Just a few weeks after this post appeared, Munch delivered this most-friendly commentary on my neighborhood bar. While I'd like to claim credit, the real kudos go to Mark and Steve, who really do run the friendliest establishment in downtown Pittsburgh.
- In other news, Burghilicious is now on MySpace! Join up with me at www.myspace.com/Burghilicious, where I intermittently write about things that don't make it onto the blog, share hilarious food videos and such, and generally cavort.
- You can also follow my stomach at burghilicious.foodfeed.us, an epicurean Twitter offshoot.
And finally, the reason that chocolate fountains are gross. Having worked in catering for several years, I have inside information. Chocolate is solid at room temperature. Only when melted does chocolate "move around," and even then, you would probably say it oozes before it flows. If you recall, chocolate fountains are generally not heated, yet the chocolate spills in glossy waves from level to level. So how do they make the fountain flow? By adding gallons - literally gallons - of vegetable oil to the melted chocolate.
Then and only then do people get to cough and double-dip into it, which is, of course, also disgusting. Blech! Stick to the champagne at weddings!
I found you via that City Paper mention, so my thanks to Colleen Van Tassell as well. :) I didn't need an extra reason to stay away from the chocolate fountains, but the gallons of vegetable oil sealed the deal.
February 18, 2008, at 8:49 AM