{"id":1375,"date":"2009-11-04T07:32:14","date_gmt":"2009-11-04T07:32:14","guid":{"rendered":"http:\/\/oook.info\/blog\/?p=1375"},"modified":"2014-03-06T12:12:14","modified_gmt":"2014-03-06T17:12:14","slug":"thinking-about-food-blogging","status":"publish","type":"post","link":"https:\/\/oook.info\/blog\/?p=1375","title":{"rendered":"Thinking about food blogging"},"content":{"rendered":"<p>A recent correspondence thread has got me considering how <i>I<\/i> might blog about food (one of the realms of interest that I&#8217;ve developed ummmmm fully&#8230;), and so I&#8217;m sort of looking out for food-related material. A story in today&#8217;s <i>Guardian<\/i> on <a href=\"http:\/\/www.guardian.co.uk\/lifeandstyle\/wordofmouth\/2009\/nov\/04\/sausages-how-to-make\">making sausages<\/a> [by Tim Hayward] is worth a look if this sort of thing rings any personal bells [emphasis added, and don&#8217;t miss the Comments]:<\/p>\n<blockquote><p>The truly ideal way to cook a sausage is to poach it slowly <b>sunk to its hips in a bath of olive oil<\/b> but, failing that, massage each individually with oil first then slide them into an oiled pan and keep them rolling, on a low heat, for as long and as continuously as possible.<\/p>\n<p>Trust me, even 25 minutes of gently rolling them back and forth, <b>jostling their plumply greased little bodies against each other<\/b> is not too long. As the skins change to a light tan, then begin to caramelise as <a href=\"http:\/\/en.wikipedia.org\/wiki\/Maillard_reaction\">the Maillard reaction<\/a> takes place, you&#8217;ll find yourself shifting into the perfect meditative state to <b>honour your sausage<\/b>.<\/p><\/blockquote>\n<p>Vegetarian friends may gag at the very thought, but for those of us without qualms there&#8217;s something ineffable in the guilty pleasure of a well-turned sausage. Dunno that I care to put all that work into stuffing casings myself, but I wish I could lay my hands on the Julia Child &#8220;stuff it yourself&#8221; episode.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A recent correspondence thread has got me considering how I might blog about food (one of the realms of interest that I&#8217;ve developed ummmmm fully&#8230;), and so I&#8217;m sort of looking out for food-related material. A story in today&#8217;s Guardian on making sausages [by Tim Hayward] is worth a look if this sort of thing [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-1375","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1375"}],"version-history":[{"count":1,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1375\/revisions"}],"predecessor-version":[{"id":2366,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1375\/revisions\/2366"}],"wp:attachment":[{"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oook.info\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}