On June 13, Marisa posted here with the title "RIP Tastespotting." The reason TasteSpotting was gone was unclear, but she noted, "Regardless of the reason, it's a sad day for the online food community."
If that was a sad day, June 27 was a day to celebrate! TasteSpotting, the hugely popular food porn site, went live again last Friday. If you haven't checked it out yet, definitely do so. We can all breathe a sigh of relief that our old friend is back!
I interviewed Sarah J. Gim, the Slashfood blogger who runs TasteSpotting, on Food Interviews. Sarah says that we can expect some site improvements to come to TasteSpotting soon. What about some of the TasteSpotting-like sites that cropped up in its absence? Sarah says that the food blog world is big enough for everyone: "The more food porn the better!"
For more information on TasteSpotting, including how Sarah picks all those amazing photos, check out Sarah J. Gim's complete interview.
Yesterday, Marisa told you about the end of Tastespotting.com. Tastespotting was one of my favorite foodie sites. My husband broke the sad news to me and we were both in a state of shock! What would the food blog community do without Tastespotting?
It didn't take long for an answer - a Tastespotting clone has already been created! Phew! It's called Food Gawker and while it doesn't have all the features of the original just yet (it's only been live for an hour), it looks pretty close to me. Start gawking and posting!
A big thanks to Chuck of Sunday Nite Dinner for setting this up so quickly!
I first discovered Tastespotting last summer, right around the time I started writing for Slashfood. I immediately fell in love with the site and it became a regular stop for me as I wandered around the interwebs, looking for inspiration. Sadly, according to a handwritten notice (seen above), because of some legal complications Tastespotting is no more. Twitter is full of speculation as to what the legal issues are that shut them down, but assumption is that it was some sort of copyright infringement. Regardless of the reason, it's a sad day for the online food community.
One of the first things I learned to do in the kitchen was crack an egg. I was four years old and standing on a step stool next to my dad, 'helping' him make pancakes on a Saturday morning. He showed me how to hold the egg firmly but carefully and tap it against the edge of the counter top. I remember the thrill I felt that he had trusted me with something so fragile and that I succeeded in not messing it up.
Over the years I've broken countless eggs (in must be in the thousands by now, in the last two weeks alone I've gone through three dozen). I've never thought of it as a onerous or trying task. I certainly didn't think that it was something that required its own utensil to do the job right. However, the human mind loves to create and so someone has invented the egg cracker, a tool that keeps your hands away from the mess of the egg white.
I can actually see how this might be useful for people who have disabilities or reduced motor control. However, for the rest of the folks out there, I think this one doesn't belong in the kitchen. What do you think? Useful tool or useless dust collector?
When I ran across this gorgeous picture via Tastespotting, I knew there was no way I could host a backyard patio party this summer without trying this recipe that the petite pig has created - Roasted Fig with Vanilla Sea Salt and Proscuitto Bruschetta. Really, tell me your mouth isn't watering already. Though figs aren't necessarily my favorite thing in the world, I'd brave it since I'm a sucker for anything topped with Proscuitto.
This recipe also incorporates the delectable flavors of mascarpone cheese, radicchio, and balsamic vinegar - definitely something a little different to serve alongside your red, white, and blue cocktails on the 4th.
I ran across these little gems in via Tastespotting this morning, and though I can't say the thought of pickles marinated in Kool Aid sounds all that appetizing to me, I'll try to reserve judgment until I've tasted them. According to one lady interviewed by The New York Times, her method of preparation is to "pull the pickles from the jar, cut them in halves, make double-strength Kool-Aid, add a pound of sugar, shake and let it sit - best in the refrigerator - for about a week."
I do have to admit they sound kind of perfect for a kid's party, though. I have some cherry-flavored ones soaking in my fridge as we speak - I'll let you know.
Calling all translators. I ran across this photo on Tastespotting and had to share since it looks quite interesting, but because the original site il cavoletto di bruxelles is written in Italian I have no idea what it really says. I've gathered it is a fresh pea and mint soup of sorts, and a rough translation on Babel Fish has helped piece a little more together, but as for the rest I am completely stymied. Anyone care to share?
If nothing else, it would be perfect for St. Patrick's Day meal planning. Too bad we have to wait another eleven months for that!
While we certainly all love a good read on a blog post, there's no denying that sometimes, you just don't want to think. All you want to do is stare at gorgeous, beautiful images of...food porn. (Isn't that why we love the Food Porn posts here at Slashfood?)
Tastespotting is a gallery site that has spun off from design gallery site, notcot.org. While notcot.org focuses strictly on aesthetics and design, Tastespotting feeds your food porn addiction, and lets anyone who obsessively obsesses over food submit what they think is good (looking) eats. It's a place where all you see is picture after picture of food -- everything from raw materials to ingredients to cooking to utensils to kitchens to...the final delicious product. Then again, maybe not so delicious, since we all know that beauty is in the eye of the beholder.
Calling all translators. I ran across this photo on 
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
