First and foremost, to my friends 'the dinner crew':
Food is shared with friends and family. Sight, smell, taste, and sound. The infinite variation of these four elements, when combined, are transformed to create unique food experiences and conversations shared by those that are there to witness it.....
Ok, that's enough poetry! Hope you guys are still with me because this is the start of a new beginning!
Ems, Kylie, Lara, Nath and Channy, this is for us. Our new blog to review, critique, gossip, and reminisce about our dinning adventures! A diary of the good, gooder, and goodest times we share together and with the food we eat.
So what do we do with this blogg? We write about our time together! The places we go, the food we eat (or even the food we wish we had eaten...Channy, lol), and the conversations we have. For every destination we dine at I'll create a new post for it so all you need to do is add to it and share your experiences!
Enjoy!
Well done Scalz what a fine introduction....I don't think I could have done any better!!!! Now let the blogging begin....
ReplyDeleteI have totally never blogged before. Now I need to find a pic of me that makes me look much cooler than i really am.
ReplyDeletePs Dinner crew next week?
You better find a cool pick Nath, but don't make it too cool otherwise I'll look uncool compared to you. We must both be cooler, but not cooler than each other. Capisce?
ReplyDeleteAnd dinner crew next week 4 sure. I'm heading to QLD this Thurs and will be back on Sun so don't dins with out me!
And everyone else who hasn't commented yet...comment! Please?
Ahh Scalz love it!
ReplyDeleteSo I googled how to be a food critic and found this.....
Test the limits of your palate. To be a food critic, you must have an incredible and adventurous palate. Expand your curiosity and be prepared to try every kind of food and drink. You might have to be brave at times and go way out of your comfort zone. It really helps to be the kind of person who has tremendous zest for life willing to take many adventures and risks. This job is not for the faint hearted. Try anything and everything you come across, no matter how strange or foreign it may seem, and record your impressions as descriptively as you can. Training your palate is like exercising a muscle. You need to be able to detect the subtle nuances of flavor and seasoning in food.
.....so anyone for a lamb brain salad???