It’s been an interesting week at Inuyaki. It started on Tuesday when I noticed an interesting trackback on my previous bread entry that led me to a post written by Amanda Bensen on Smithsonian.com’s Food & Think blog. Ratio-based Bread Baking details Amanda’s varying degrees of success trying to make the basic bread recipe in Michael Ruhlman’s latest book, Ratio. Her second attempt was more successful than the first, and in the last paragraph, she says:
The result? A delicious success (though browner on bottom than top, which I blame on my strange little oven — the Inuyaki blogger got much prettier results)! I feel like doing a cartwheel, but, well, one thing at a time…
I’m always amazed that people read this blog in the first place, but the Smithsonian? That’s too cool. I guess it helps that Amanda and I are beginning bread bakers that were exploring Ruhlman’s new book at around the same time.
Then yesterday, I got a direct message on Twitter from fellow food blogger Burnt Lumpia about the LA Times Tech Blog using my picture of some Kogi BBQ sliders on their Around the Web column for May 18. They found the picture on my Flickr account, where I house most of my food porn, but you can read all about my Kogi BBQ experience, as well.
Where will Inuyaki end up next? It’s hard to say, and I’m not expecting a huge surge in traffic to the site because of these sightings. But it’s always nice to be recognized. :)
Possibly Related Posts:
- A Pie for Mikey…and Moses
- Six Hours in Boston
- Korean BBQ Tacos
- Ruhlman’s Basic Bread (Dutch Oven Method)
- Kogi Korean BBQ-To-Go: The Twitter Chronicles