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The Washington Post has an interesting article titled Can a Recipe Be Stolen?. It addresses the question of copyright and recipes. Can recipes be copyrighted? If you take an existed recipe, and change around a couple of ingredients, does it make it your own? How much change is enough?

I Was Just Really Very Hungry got a mention in the L.A. Times (registration required), alongside such illustrious company such as two of my favorite food blogs, The Accidental Hedonist and SliceNY.

My mother recently sent me a huge bag of shinmai from Japan. Shinmai is literally new rice, rice that was harvested this season. It really tastes wonderful; there is very little nuka (rice powder) around it, and when it's cooked, each grain seems to glisten.

Happy New Year!

There is an interesting article in Salon today, where a former food writer relates how she got disenchanted with the food world (though she did not actually quit, she was replaced by someone cheaper.)

Inspired by this Zagats Survey article about what cooking pros want to see more or less of, in 2006, I would like to close out the old year and kickstart the new, by starting this meme or sorts for food or any other bloggers. The questions:

Talk about being behind. I was offline for much of June and July, and didn't even realize I had been tagged by Helen of Grab Your Fork for this way back then, until I was looking up something and stumbled on it. If someone else tagged me also I apologize. I have been tagged for other memes but being perpetually behind on my reading, I've decided to give most of them a miss. This one I couldn't pass up though.

So here we go:

If you're not familiar with del.icio.us, it's a great, very easy way to keep track of bookmarks regardless of your location, and to share them with other people. I've been using del.icio.us to keep track of mostly geeky bookmarks (as in my working life I am a geek), but it just came to me that it's a great way to keep track of recipes too.

The Michelin Red Guides are considered to be bibles for dining and hotels throughout many European countries - France in particular of course, but also in the U.K., Germany, and other places. Their first North American edition is out now, for - where else - New York City. I picked it up a couple of weeks ago when I was in New York, and I've had a chance finally to peruse it thoroughly.

I have to say I'm quite disappointed.

Ever since my last posting about crêpes, I have been sadly overindulging on the round, flat buttery goodness of them. My downfall was when I found a frozen stack of them tucked away in the corner of the freezer. Crêpes do freeze well (heavily wrapped to protect them against the dreaded effects of frostbite) and heat up nicely in a dry pan or, if you are in a hurry, the microwave.