Posted in February 2011
The course starts next week, but I can already tease your appetite with these delicious mici from Romania
(people who describe them as small skinless sausages don’t quite get the poetic value of a hot mic with bread, mustard and a cold beer) and one interesting new link for thinking about food.
It is Seasoned Advice, an online community where cooks and chefs discuss techniques. It is also interesting as a good model of a community website with understandable voting and reputation management.
See you next week!
–Walter and Annemiek