2006 Food Blog Awards

December 12th, 2006 by Scott | Print this page Print This Article | Leave a Comment

Just a quickie. I’ve spotted that this week is the 2006 Food Blog Awards and I don’t have any nominations. I would never suggest anyone votes for me with so many good food blogs out there – but that doesn’t stop me feeling left out!

11 Responses to “2006 Food Blog Awards”

  1. No feeling left out – come join the fun and nominate some food blogs! I’m certainly discovering all sorts of new ones myself. :)

  2. Andrew says:

    Oh, dont be like that – what category do you think you should be nominated in? I’ll propose you; no worries.

  3. scott says:

    Cate O’Malley: I’m there joining in the fun right now. Best part is discovering other blogs that I somehow missed!

    Andrew: Oh, I’m most definately a new food blog. Only propose me if you think I’m worth it, though. I guess I am new (and a food blog) so I fulfil the criteria at least : )

  4. Andrew says:

    Well I have nominated you – are you worth it? Well just going by the number of comments your posts are gaining some people think so; but I’ll see how these pierniki thingies turn out before I pass judgement! ;-)

  5. first i thought “geeee, nobody likes my blog” but now i think “thank god nobody nominated *dinner for one*” because i could never ever bear up against these other brilliant foodblogs!

  6. West says:

    London Broil is a beef-based food dish usually made by broiling or grilling marinated flank or round steak and then cutting it against the grain into thin strips.

    Although many butchers will label a cut of meat “London Broil”, the term does not refer to a specific cut. The cut of meat traditionally used is flank steak, but top round roast/steak is also commonly used. Because the muscle fibers run the entire length of these cuts, the meat can be tough if not tenderized via pounding or massaging. Do not score, stab, cut, penetrate, or otherwise mutilate the cut before sending it into the broiler – you’ll only ruin an expensive piece of beef. All the bloody good juices will run out of the meat into the pan if you do it. Just put the piece in whole, and let it “set” for five minutes outside of the oven without cutting into it – give the juices time to congeal a little bit, otherwise said blood will just end up in the plate.

    The preparation of London Broil typically involves marinating the meat for several hours followed by heating in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is commonly served in thin slices, cut across the grain.

    Despite its name, this is entirely an American invention.[citation needed]

  7. West says:

    I’m currently enjoying your blog….quite humorous and I love your wife’s Polish dog. (Ever notice that if you accidentally change the “P” to a “p”, you completely change the meaning of “Polish”?)

    I’ll be adding you to the section of “people who know more than me”….ha!

    Thanks for checking in and I look forward to reading more.

  8. jo jo says:

    hi !

    i just discovered the food blog awards — vote for me vote for me :)

    eat2love.wordpress.com

  9. scott says:

    Andrew: They’re just delicious, you won’t be disappointed…

    gerda [dinner for one]: You’d be wrong – you have a great blog.

    West: Thanks for that – it’s something I might try! Incidentally (to others), West was answering my question over on his site about the origins of London Broil. And thanks for the compliments : )

    jo jo: you do actually have a great blog, with original content and fresh photographs…

  10. Simonetta says:

    Scott, I am sorry you felt left out. Well, I am so new in the foodblog world I did not even know there was a foodblog award coming up!
    Sorry I missed my opportunity to vote you. I would do so next time I will have a chance, promise…
    Well done to Andrew for nominating you…

  11. scott says:

    Simonetta: I discovered it very late too, when I was browsing the other food blogs. I beleive I’m a little newer then you are actually – still, the foodblog scene keeps growing and that’s a good thing.

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