FAQs, etc...

For the few of you who actually wanted to know more about me & this blog . . .

How did this blog get started?
I have been contributing food-related articles to my college & grad school papers - after I graduated, my only food-related writings are short freelance pieces that didn't allow me to really go in-depth about the places I go to -- so I started this blog for that purpose, to write about food for as long as I care to. Also a great way to make good, consistent use of my digi-camera (Sony Cybershot 3.2 megapixels, rather klunky and old by today's camera standards but pretty reliable).

What's up with you and food?
I've always had a mild obsession with foods--one of the few things that evokes & utilizes all five senses--from its appearance and shapes, to that memorable aroma, to feel of its texture in your mouth and the sound created with each bite and swallow, and of course - the taste of it all. Thankfully, all that was nurtured by my family -- most of whom worked in foodservice in some capacity (from waitstaff to cooks to chefs & restaurant managers and co-owners.)

I also have spent a few years working in foodservice (primarily "front-end" jobs - server, cashier, host, caterer - but had a hand in food prep & kitchen "back-end" work as well) and an adventurous home cook (when I have the time/energy/money.) I don't know if this gives me any more experience, knowledge or insight, but it does make me appreciate the effort that goes behind every great food product a whole lot more.

Who pays for all your foodventures?
Unless explicitly noted otherwise (e.g. "the restaurant asked me to sample for free . . ." or "another writing gig paid me to eat . . ."), all my food posts are paid for by me and that's about 95% of the case (which is where my full-time and freelance jobs come in handy.)

Of course, if you want to help out - feel free to click on one of the few ads that are scattered about this blog.

What's the difference between a foodventure, mini foodventure, special foodventure, etc.?
Foodventures are probably going to be most common on this site, usually multi-course meals that I have time to take photos of and dissect and make evaluations of.

Mini foodventures tends to be a good deal shorter than the regular ones and are unrated, mainly because I haven't eaten a lot or hung around there for only a short time, so I don't feel confident making a well rounded evaluation of the place. These are usually places where I only had 1-2 plates of food, or if I forget to jot notes & bring a camera.

Special foodventures are event-based (special tastings, food festivals) - either one-time or recurring. These, too, are unrated -- since even for recurring ones, the next time around could be significantly different than what I experienced.

There will also be occasionally some recipe times which is just that: at-home foodventures I've created for myself (they're always at least a little original - even if adapted from a recipe I've encountered elsewhere.)

Do you retroactively update/edit your blog posts?
If I find out about significant updates (the food company closed down, restaurant changed menus, etc.) - I try to, but I imagine as my list of foodventures grows -- it'll be harder for me to keep track of all my posts. So really, I can only guarantee that my posts are accurate @ the date it went live. If you want to give me an alert/update about a place I previously mentioned, feel free to leave a comment in that post (which gets e-mailed to me.)

How often do you go out to eat?
I try to keep it about twice to three times a week. Sometimes more.

What do you cook at home?
My reliables are salads, pasta and canned soups which I like to dress up with all sorts of fancy extras - candied walnuts, homemade vinaigrettes, heirloom tomatoes, parmigano reggiano, etc. Being single and eating solo, I also have a fondness to easy-to-make one-dish meals that I can re-heat for tomorrow's lunch.

For potluck & entertaining, I usually make and bring desserts -- something I definitely love but rarely have a chance to make for eating alone (as grocery ingredients tend not be individual-friendly.)

What are your favorite foods?
1) Curry fried rice
2) Baked mac 'n cheese
3) Gnocchi
4) Artisanal chocolates... the more unique the flavor the better!
5) Raw (or near-raw) seafood dishes; tartar, sashimi, crudo -- you name 'em, I'll eat 'em

...drinks?
1) real hot cocoa (made with milk & bars/chips, not water & powder)
2) artisanal cocktails
3) failing that, a manhattan or gin & ginger ale (dash of bitters and olives, please!)
4) coffee (black) or espresso
5) teas - particularly green / spiced chais / floral-scented

...restaurants?
no one favorite, really (and especially since I'm always pursuing new eats). But I have a mental list of reliables when I'm in the mood for something in particular.

May I use/reference your material?
I would prefer things not taken verbatim w/o attribution, but otherwise - feel free to use & reference my writings for any non-commercial purpose. A heads-up by commenting or emailing me would be appreciated too. (see below for e-mail addy) - link backs are definitely appreciated too.

picture of yourself?
maybe one of these days... though I notice a tendency for LA/OC food bloggers to not have identifiable photos of them posted up ;)

Got more questions? - feel free to leave a comment or send an e-mail (foodie.h.c(at)gmail.com)