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So Close I Can Almost Taste It


I’ll bet you thought I had dropped off the face of the planet and forgot all about David’s Table. If you did, I can’t say that I blame you.  It’s been over a year since my last post. In my defense, I did say that the new site I’m developing, The Kitchen Journals, would probably take all my time, and I wasn’t far off the mark.

Sadly, this was supposed to be the week we went live, but the it came and went with nothing to show for it. There are a lot of reasons it has taken so long, but I suppose the biggest is that towards the end of last year, I became so discouraged that I almost completely gave up.  Yes, this past winter was a real…well, I don’t want to say it, but it rhymes with “witch”.

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That’s a Mouthful: Observations on Food Blogs


The reason I’ve not posted for several weeks is that I’ve been so busy working on the new site.  Between that and regular life, I’ve had no time for David’s Table.  I had no idea the new site would be so much work. Take for example an article I am writing on coffee.  I’ve spent well over a month researching everything from the best grinders to the perfect ratio of water to coffee. (It’s 16:1 for those of you keeping score at home.) I feel like I have coffee coming out my ears.

The point is this: If you want to do something well, you can’t rush it, and given the limited time I have, things are moving slooooooowly.

Sometimes I wonder if it’s all worth it. Is a thoughtful approach to food blogging a waste of time?  Do people even care? Is it better to just slap up a pretty picture of something yummy and a half-baked recipe that most people will never try just for sake of keeping your website traffic high? Or is it better to post something thoughtful on a less frequent basis in hopes that your readers eventually regard you as a reliable source?

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Building a Better Website

kj_blueprint_logo_1Sorry for the radio silence of late, but there has been a lot going on in my life. Not the least of which has been the startup of a new media development company and a brand new site,  Several weeks from now, David’s Table will become part of The Kitchen Journals, a new food website focused on the art and science of home cooking.  Some of the more popular content here will be reformatted for that site, and subscribers of David’s Table will have the option of subscribing to The Kitchen Journals.

Why the change? When I began David’s Table it was supposed to act as a knowledge base of everything I was learning has I set out to master the art of cooking.  Oddly, I have never been a 100% comfortable with the blog format. Most food blogs are as much about the author as they are about cooking. This is not a bad thing, but I want a site from which I can collaborate with other food writers.

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Using Squeeze Bottles in the Kitchen


Restaurants use all kinds of tricks of the trade to make cooking tasks easier and more efficient.  I’m currently working on an article for another project about restaurant kitchen tips you can use at home and decided to post my favorite one here.

Restaurant chefs love squeeze bottles – the kind like they used to use for ketchup and mustard. In Kitchen Confidential, Anthony Bourdain goes as far as to declare them as “indispensible”.  They come in handy when the cook wants to dispense small amounts of sauces or purees in a creative, stylish manner, but my favorite use, by far, is for dispensing oils.

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Now We’re Cooking!


I’ve watched as print media publishers have tried to make the transition from paper to tablet, and sometimes its painful.  What you end up with is usually a rehash of the printed content with a layout designed to exploit the tablet’s “swipe” functionality, and that’s about it.  Unless you count the occasional “iframed” video clip, there is limited interactivity.  This is true for print media in general, but it’s even truer for the publishers of cooking magazine, where there’s so much potential to exploit the medium.

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