Vinegar is undoubtedly my favorite condiment. I have it in different colors (white, brown, black) and different varieties (you name it, I have it!) Have you tried dipping fried tofu in vinegar mixed with chopped onions? Heaven!
I was in Portland three months ago and got involved in photographer David L. Reamer’s Catching The Ox project. We had ‘fish heads’ as our subject. I shot the fish heads but a friend cooked it. Over the past few weeks I have been cooking several fish heads and fish frames, courtesy of the wonderful people behind http://www.freefishheads.co.nz. I got a call one day to pick up around 10 kilos of snapper fish heads from Martin Bosley’s Restaurant. The restaurant only wanted the fillets and the fishermen would rather give away the fish heads and frames instead of discarding them. Which works perfectly well for fish head eaters like myself! Yay!
I love looking at this photo of a cooked fish, with its skin intact and the fish belly exposed. It makes me drool. If you do not eat fish unless filleted, with its skin, head and tail already removed, then you don’t know what you’re missing!
Last year’s International Food Bloggers Conference was held in Portland, Oregon. It wasn’t part of my planned trip to the U.S. so I didn’t go. This year though, I finally did. I took the train to Seattle, Washington and stayed in the foodie capital for 3 days.
The following photos were actually taken a year ago during a road trip to Seattle. They are still valid, I guess. Pictures don’t have expiration dates.
On the way to the famous Pike Place Market.
I HAD THE WONDERFUL OPPORTUNITY to meet up with two very talented pro food photographers while on vacation in this foodie-haven-of-a-city called Portland.