Miami male food aficionados are a strong and dynamic contingent, we’ve got the Mayor whom I introduced to you back in January, then a few short weeks ago it was The Chowfather maker of “The List” and today we shine the Great Food Blogger Spotlight on the man who has single handedly given a tremendous amount of exposure to pretty much every restaurant from the Broward-Dade county line to the Dade-Monroe county line, I’m talking of none other than the Miami mega-food blogger Food for Thought. He’s everywhere! Kind of like Visa he’s everywhere you want to be! (you just don’t want his restaurant Visa bill!) Food for Thought is a food blogging marvel I don’t think there’s a crumb within a hundred mile radius he hasn’t tasted and opinioned thus putting the spotlight on many great and not so great places.
A force on the Chow.com food boards and urbanspoon, Food for Thought is just that, food for thought. His opinion explained, supported and closed; you deliberate and decide for yourself…kind of the way an attorney would present his case, Food for Thought gives you ‘food for thought’ in a factual, tasteful manner.
A genuine “food lover” Food for Thought is not one for “food-ordinary” as one of the ‘brains’ (get it? Food for Thought, brains! HA!) behind the Cobaya underground dinner group one could live vicariously though his writings of Cobya, as our Blogger in the Spotlight has a true penchant for the extra-ordinary. I cannot even begin to tell you about it, just continue reading this interview and put on your seatbelt for his answers to the ‘exotic food’ question. We have been exposed to worlds of food here in South Florida because of someone who gives us much Food for Thoughtand for that we are awakened, informed and even curious. So valued readers I give you the one and only Frodnesor, Food for Thought, a Miami Food Blog
South Florida Food and Wine: How did you start food blogging?
Food for Thought: Several years ago I started reading then posting, on Chowhound. After a couple years of doing so, it occurred to me it might be useful to actually put all my thoughts in one place, instead of scattered randomly among a bunch of comments on those boards.
South Florida Food and Wine: Do you do anything else other than blog about food-wine-beverage?
Food for Thought: I have a full-time job entirely unrelated to the food and wine business. This is purely a hobby for me to fill those unproductive hours between 11pm and 1am.
South Florida Food and Wine: What is the most challenging thing about blogging?
Food for Thought: Recognizing how limited my points of reference are. We’ve traveled some, but there’s still a world of food out there I’ve never experienced first-hand. It’s difficult to talk about “authentic” cuisine when you’ve never tried it in its native setting; and even when you do, a couple weeks of touring is hardly enough to begin to really understand another food culture.
South Florida Food and Wine: What is the greatest opportunity that has come from blogging for you?
Food for Thought: Getting to know a lot of similar-minded eaters, particularly through the “Cobaya” underground dinner group some of us have put together. It’s been tremendously gratifying to see that there are so many people in South Florida who are genuinely interested in unusual, adventurous dining experiences.
South Florida Food and Wine: What is your most memorable blogging moment?
Food for Thought: Probably the chance I had to “work” in the kitchen during a “Paradigm – Test Kitchen” dinner at the Trump Sunny Isles with Chefs Kurtis Jantz, Chad Galiano and Chris Windus (visiting from BlueZoo in Orlando) and write a running diary about it.
South Florida Food and Wine: It’s your last day on earth, what would your final meal be?
Food for Thought: Naoe. Because Chef Kevin Cory creates outrageously good food, and because the omakase experience there takes forever!
South Florida Food and Wine: What super-action-hero would you like to be and why?
Food for Thought: Powdered Toast Man from the Ren & Stimpy cartoon. Because he’s toasterific!
South Florida Food and Wine: Do you have any wacky cooking habits?
Food for Thought: My wife says I have a problem with buying things in jars. Condiments, sauces, jams – I can’t go grocery shopping without coming back with a jar of something we don’t need.
South Florida Food and Wine: What is the best food advice you have to share?
Food for Thought: Try anything and everything. At least twice.
South Florida Food and Wine: What is your one obsessive kitchen habit?
Food for Thought: I’m something of a compulsive hand washer and side-towel folder.
South Florida Food and Wine: If you could choose to be any food, what would it be?
Food for Thought: A Wagyu cow destined to become Kobe beef. What with all the massages and beer, it’d be a good life while it lasted.
South Florida Food and Wine: If looked in your refrigerator, what would I find?
Food for Thought: 2% milk; home-made chicken broth; kimchi; Fage yogurt; three different kinds of butter; lots of leafy greens, turnips, and herbs from the Bee Heaven CSA; celery, carrots and parsnips; strawberries from the CSA; clementines, apples, lemons, and limes; eggs; cheeses; Korean black garlic; miso; Kewpie mayo; sriracha, harissa, and at least a dozen other jarred or bottled condiments (maybe my wife has a point).
South Florida Food and Wine: What is the one “staple” food you always have in your cupboard?
Food for Thought: Pasta. It’s always capable of being turned into a meal.
South Florida Food and Wine: What is your beverage of choice?
Food for Thought: Red wine, Rhone grapes in particular lately.
South Florida Food and Wine: What is your favorite comfort food?
Food for Thought: Spaghetti Carbonara. It’s got pasta, it’s got bacon, it’s got eggs, it’s got cheese. What more could you need?
South Florida Food and Wine: What is your culinary claim to fame?
Food for Thought: It’s hardly a claim to fame, but I have been bragging to anyone who will listen that I recently made something that almost resembled puff pastry using the Zuni Cafe cookbook “rough puff” recipe (I’m a horrible baker, so this was a major accomplishment for me).
South Florida Food and Wine: What is in your kitchen junk drawer?
Food for Thought: About 25 implements I never use, some of which I have no clue what they even do (mostly gifts). And a couple I use all the time: a Microplane grater and a vegetable peeler. I could probably get rid of about 90% of the rest of them.
South Florida Food and Wine: What is the best culinary gift you ever received?
Food for Thought: A good rabbit-style wine opener. I do just fine with an old-fashioned waiter’s key, but this thing works well and is a pleasure to use.
South Florida Food and Wine: What kitchen chore do you dislike the most?
Food for Thought: Cleaning out old stuff from the fridge.
South Florida Food and Wine: What is the most exotic food you have ever eaten and where?
Food for Thought: I’m a big fan of offal and other unusual things, so it’s a long list and I’m not sure I can rank it: lamb fries (testicles) at Incanto in San Francisco; motsuni (pork intestine stew) at Hiro’s Yakko-San in North Miami Beach; shiokara (fermented squid guts), also at Yakko-San; shirako (cod milt) at Naoe; tacos de cabeza (cow’s head) in the Mission; lamb’s brain pasta at Mario Batali’s B&B in Las Vegas; percebes (gooseneck barnacles) at Goizeko in Madrid; jellyfish, chicken feet, ankimo (monkfish liver), and tripe at too many places to count (though the latter most recently at Talula on South Beach, where they make tripe exceptionally well). Take your pick.
South Florida Food and Wine: What is the most extravagant food or beverage item or culinary tool you spent money on?
Food for Thought: I have a weakness for Jamon Iberico de Bellota. I spent about $50 on a half-pound of it at Delicias de España, and it disappeared awfully quickly for something with that kind of price tag.
South Florida Food and Wine: Where was the best meal you ever had? And why?
Food for Thought: I’ve had lots of great meals but they’re like my children – I don’t think I could pick a favorite.