How to make mayonnaise in 20 seconds

Why don’t marketers show you this when they sell immersion blenders? This is no Cuisinart or Braun, it’s the cheapest plastic model on the market.

The hours that I’ve wasted, whisk in one hand and slowly drizzling oil in the other, or more likely queuing with my sorry jar of Praise at a store. No more.

The world’s laziest mayonnaise recipe:

Prep time:
Total time:
Yield: 1 cup

Crack an egg into your immersion blender container. Don’t even bother to separate the yolk. Add two teaspoons of dijon mustard, a tablespoon of lemon juice, and a pinch of salt. Pour in 200ml of oil. I’m using canola because I’m being both cheap and lazy; if you’re neither of these things, spend some time researching the various olive oils and making tasting notes. Put hand blender to the very bottom of the container and blend until it thickens into mayonnaise.

Five links on Friday: This week in transglutaminase.

  • What is transglutaminase? – according to Wikipedia, they:

    are a family of enzymes…that catalyze the formation of a covalent bond between a free amine group (e.g., protein- or peptide-bound lysine) and the gamma-carboxamid group of protein- or peptide-bound glutamine. Bonds formed by transglutaminase exhibit high resistance to proteolytic degradation.

    In layman’s terms, it’s meat glue. They let you glue protein-y things together, like gluing bacon to fish or more commonly, gluing mechanically- separated meats into chicken nuggets. It woud be what you’d find on the buffet on the Island of Dr Moreau. If you’ve never heard of it or the brand Activa before, my guess is that your reaction would be similar to Prendick’s discovery of Moreau’s vivisectionist ways:

  • “Monsters manufactured!” said I. “Then you mean to tell me–”

    “Yes. These creatures you have seen are animals carven and wrought into new shapes. To that, to the study of the plasticity of living forms, my life has been devoted. I have studied for years, gaining in knowledge as I go. I see you look horrified, and yet I am telling you nothing new. It all lay in the surface of practical anatomy years ago, but no one had the temerity to touch it.”

  • What is Activa then? – it is Ajinomoto’s brand name for their transglutaminase products. Let them explain it to you
  • Alex and Aki from Ideas in Food reinvent popcorn shrimp – with chicken skin! and meat glue!
  • Food Trends: too much Activa is never enough – NY mag unsuccessfully attempts to coin the term "Frankensteak"
  • Food Trends: For the love of Activa – Hock from Gutfeelings glues together some 9+ wagyu scraps into saleable steak.

Khao soi street view

MapJack at Lamduan

I’m sure that when people develop mapping applications, their idea is not for people like me to use them to point out where you can get the best khao soi in Chiang Mai. But that’s what I’m doing. Promising startup MapJack has started mapping cities from street level (just like Google Street View) and their two cities of choice are San Francisco, and Chiang Mai. So, here is where to get your khao soi on: Khao soi Lamduan. It makes me homesick for a place that is not home.

How to start a food blog, part 2: Design and building an audience

Food Blogging

This post follows on from How to start a food blog.

How do I design my blog?

Don’t. Get someone else to do it, unless you’re lucky enough to be a web designer or are keen to use the blog to practice your web design skills. Good design counts.

Firstly, all of the major blogging platforms come with a template system where you can easily pick and choose between their stock (or easy to modify) designs. Links for a few template sites where you can download free to use (or free with attribution) templates are below.

Secondly, you can hire a web designer to make a template for you. This is costly for your average blog, but if you’re setting this up as a part of your broader business, it is well worth the expense for your site to both stand out from the crowd and fit with your brand. For a decent designer building a unique template, budget for between US$450 and US$900+ depending on the amount of work involved. Alternately, you could pick up a non-unique but well designed theme from somewhere like Template Monster for around $45.

Building your audience

Building your audience is not about being the biggest food blog in the world: it is about capturing the readers who you want to be reading your blog. If that audience is just your family and friends, I’ve already told you twice to stop reading this guide to starting a food blog, and get over to Blogger in the previous post. If it’s to capture the minds of other food bloggers and accordant readers with a passing passion for food: read on.


Being social is almost more important to gathering an audience than writing blog posts. Make valuable comments on the blogs or forums (e.g. Chowhound, eGullet) that are similar to yours or you think has the readers who’ll lap up your thoughts on food. As much as I love it when someone writes “Great post!” and nothing else in the comments (cue stock response below), I like it even more if somebody writes something substantial that builds on the post or completely disagrees with it. If they do that, I’m likely to have a look at their food blog. Controversy is good for traffic, even if it makes you look like the fool.

For food blogging, networking isn’t limited to online. You can always try inviting another blogger for a meal/drinks, emailing them for suggestions, or attending one of the organised blogging meets. It shouldn’t be any great surprise to people that food bloggers like free food. Physically meeting people is more powerful than just commenting for building relationships.

Online Food Blog Events

Is My Blog Burning? – tracks blogging events/posts where individual bloggers host a themed post and encourage others to write about the same topic. Both hosting an event and being involved in them are great ways to attract likeminded bloggers and build incoming links to your site.

Menu For Hope – is the food blogging world’s superbowl: a raffle in aid of a charitable food cause (last year the UN’s World Food Programme) hosted by Pim from Chez Pim and others around Christmas.

The cynical web marketer in me still screams out that the money spent on pepper in Cambodia has paid off one-thousandfold in incoming links. You couldn’t pay the world’s bigger food bloggers to link to your site, but once a year, you can get it practically for free. And the money goes to a good cause.

Get listed on the aggregators

At the moment, there are only two important sites that specifically aggregate food blog content: foodpornwatch and tastespotting . Food Porn Watch provides a text link to your updated posts as they happen. To get listed, after you’ve written some quality content on your site all you need to do is email them your RSS feed details at . Tastespotting highlights food photography with an emphasis on well-lit macro shots of styled food: the sort of shots that bore me pantless but the rest of the world seems to love with gay abandon. (Thankfully, Gourmet editor Ruth Reichl thinks along similar lines, so maybe this trend will swing back to either shots of unstyled food or my hope, to the bad, oversaturated food shots of the 1950s) To get yours up at Tastespotting, go to

Writing for search engines (SEO)

When you write for the web, you write for two audiences: your human readers and search engines. At the moment, a search engine reading your site is like a blind person breaking into your house and trying to guess the color of your clothes by the way they smell. If they’re lucky, your clothes will be tagged. If they’re not lucky, they’ll guess that your clothes are all brown.

Writing for search engines is like putting Braille labels on your clothes. If it’s done well, only the actors who matter will notice.

Unlike blind burglars, search engines are more easily tricked and this manner of prestidigitation forms a whole new field of marketing called “Search Engine Optimization”, the goal of which is to list your site as highly as possible on a search engine for a particular keyword and thereby attract more readers when they search for that keyword. Most of the tricks are as easy as finding Braille labels. Here are the five most important things to do to raise your website’s profile in the unseeing eyes of the search engine:

  1. Keywords in your titles – if you’re writing about “How to start a food blog”, name it thus. As much fun as it is to write wacky titles, search engines can’t find them because they have not got the semantics worked out yet. I will be a happy man when search engines like a pun.
  2. Keywords in incoming links – Incoming links from other websites form much of the basis for your ranking in search engines and are even better when they contain the keywords that you target. For me “Cambodian food” is a better link than “Phnomenon”. You can encourage this by writing them yourself. If you’re commenting on another site and have a post that illustrates a point, make a proper link (e.g. “I’ve written about Cambodian food before” rather than “I wrote about Cambodian food at“). For businesses, do the same in press releases, which often will end up on news websites unedited. Having keywords in your titles also helps this because when another blogger writes about your fantastic post, they’re likely to link to the title.
  3. Incoming link quality and quantity – Lots of incoming links from respected sites helps.
  4. Relevance of the page that the incoming link is on – submitting your site to off-topic pages will not help. Get a mention on a Wikipedia page or a University research site dedicated to your niche helps a great deal
  5. Age of your site – Older sites rank more highly. Stick with what you’re doing and it will come to pay off.

Social Media (apart from blogs)

“Social media” is any site that relies on user generated content and where said users can interact with each other. The most important thing to remember about using any social media to promote your blog is to maintain a consistent presence. Saying that you know nothing about food on your Facebook page then writing about eating in all its glory on your own site is inadvisable. The amount of work that you put into promoting your blogs on social media sites is limited only by the amount of time that you can spare.

FlickrFlickr is a handy place to store and share your photos as well as build links back to your blog. On every single photo that you post on flickr, provide a link back to the blog beneath it. On the social side, there are ten thousand flickr groups devoted to food, so post your photos to likeminded groups.

Technorati – is useful to see how your blog links to every other blog (if you’re not keen on doing any further analysis); and adds yet another place for people to find you.

StumbleUpon – I discovered StumbleUpon recently, but it seems to deliver a much more relevant food audience than other social networking tools. Login and “stumble” through sites tagged by other users, tag your own sites as “food”, tag your friends’ sites, and get in touch with other Stumblers. – Amongst the bookmarking tools is a favorite. It doesn’t send huge numbers of people to my sites, but the ones that it does send are pure gold: they spend more time reading multiple pages than any visitors from other directory sites.

Facebook – Like most web marketers, I regard Facebook as a marketing tool where I can harvest demographic information from anybody foolish enough to post their personal details there and then use it to target them with closely tailored advertising in perpetuity.

I also use it to play Scrabble.

You can certainly use it to pimp out your food blog – David Lebovitz, for example, has six hundred friends whom he spams with links; I’ve got a Facebook fan page that I don’t promote because I’m too busy playing Scrabble. In Australia, Facebook is becoming the dominant social network.

Digg – Digg is nigh on useless for most food bloggers at the moment unless you’re blogging about the intersection of food and technology, humour, or junk food. The traffic spikes that I have received from having the occasional article being “dugg” have not translated into my goals of attracting long term readers, rss subscribers, or even ad clicks.

Twitter – Twitter, the social network that just wants to know what you’re doing, seems like a distraction rather than a useful tool for food blogging with one caveat. If your audience is interested in you as a person rather than food content (you chose “I’ll write about whatever I like” as a reason for building a food blog), twitter is a simple tool to let them know where you’re at. As Twitter grows and slips into the mainstream, it will become more useful.

Next Thursday, I take on maintaining your audience and making money with your food blog.

Links of note:

Blog templates

Search Engine Optimisation

Five links on ummm…Sunday

Sorry…I made a quick trip to Sydney and forgot that I was meant to be posting this on Friday. Enjoy your long weekend, Australians.

How to start a food blog

Honestly ask yourself “Why am I doing this?”

I want to share recipes/restaurant recommendations/my boundless food wisdom with friends – If you want nothing more than to share your thoughts about food with people whom you already know (and you are being honest), your best bet is to get over to and start writing as soon as you finish reading this sentence. Reading their help section is all you’ll need.

You are wasting valuable time reading anything past this point.

I want to meet people who write on the web that aren’t freaks and be a part of a community of like-minded, passionate food junkies
– I haven’t physically met any food bloggers whom I don’t like, but then again, I was living in a country where I was the only food blogger. My neighbours in Thailand, Vietnam, Malaysia, China and Laos were all fantastic as were the few that dropped by Cambodia.

I want to make money – If you’re in Australia, writing about Australian food, this is not going to happen in at least the next five years. The online advertising market in Australia is growing but is too small at the moment. If you’re going to rely on Google Ads, Yahoo or other big ad networks, you need either a huge number of visitors to your site or to attract a very valuable niche who will be convinced to buy whatever products you pimp from Amazon or Chitika.

The alternate route is to sell ads directly to businesses – which is not impossible – it’s just that you’ll probably end up spending more time pitching to businesses than you will writing about food. I briefly made a living from my blogs alone but this was because I was living in one of the world’s poorest nations and I sold ads directly to an ad agency who thankfully hadn’t noticed that I had called the product that they were advertising “insipid”. In the First World, I’d have starved.

I want to be a famous food writer/photographer
– Name five famous food writers that began as bloggers. If you said Clotilde or Julie five times, it does not count. I’d doubt that you’d know who they are unless you have already started foodblogging, in which case, this guide is not for you.

Sure, blogging has only been around for a few years but it doesn’t yet seem like the springboard to you being the next Steingarten. If you want to be a food writer in the offline press, your time is better spent hassling editors and pitching stories to the offline press than it is blogging. A great place to start this is Mediabistro or with your local media. This doesn’t mean that you can’t do both but every minute that you spend on your website is time that could be used to develop your offline work. As I mentioned earlier, every major food media outlet will have a food blog within the next few years and it requires a skill set different from your average journalist – starting blogging now will put you a long way ahead.

If you want to publish a recipe book, why would you give away all of your valuable content for free on the web? Radiohead and Nine Inch Nails are clavicle-deep in experimenting in this model, as is science fiction writer Cory Doctorow. More relevant to food writing, Chefs Aki Kamozawa and H. Alexander Talbot from Ideas in Food have self-published a photobook of their molecular madness but still haven’t landed that publishing deal that they richly deserve.

Any writing is good practice and doing it in public gives you the chance for people to write back to you, telling you that you’re crap (or otherwise). If you want to be well-known amongst a small cadre of other food bloggers, food blogging is the best avenue for this. I imagine that it’s kind of like being world famous in New Zealand. Domo Arigato, Dr. Ropata.

I have a food business/restaurant/am a food professional and need somewhere to honestly link up with the punters/debate my awesomeness – There is nothing better than blogging to keep you connected and no easier way for people to meditate on how terrible your business is, to your face. You need a thick skin and to be responsive to criticism.

I love writing about food and photographing it and don’t honestly know why I want to start blogging
– my guess is that 90% of food bloggers have this as their sole reason to start writing about food on the web. It is not a bad reason. At least you’re being honest.

If you answered honestly, this will divide you into two categories:

I don’t care how many people read my blog, apart from my friends
– You said that you just wanted to share things with friends. I told you to stop reading earlier, and go over to Blogger, which I guess means…

I care (or at some time in the future, I might care)
– from here on in, I talk about the nuts and bolts of building your blog; then attracting, maintaining and measuring an audience.

What to write about

I’m going to write about X
– You have an unwavering passion for or business interests in X. You might be addicted to eggs, bacon, chips and beans; eating what you shoot; or Cambodian food. In the biz, this is called your niche and if you’re doing this for any sort of professional/money-making reasons then it is easier to build an audience if you start like this. People who have a vague interest in X will gravitate towards you and over time, you’ll become the world’s leading proponent of X. It’s also a great way to link up with others who have an unhinged obsession with X.

Every single post that you write on the web should somehow add value to X. Linking to someone else’s news article about X doesn’t add any value to your blog unless you have something insightful to say about it.

Traditionally, this is what most web marketers will recommend that you do when starting your blog but ultimately, most food bloggers don’t stay on mission. Once you’ve built an audience of readers, they’ll either forgive you (or love it) when you stray off topic. Here is RealThai eating real Swedish, Ed Charles talking about his dog, me talking about obscure Cambodian/Vietnamese geopolitics.

I’m going to write about whatever the hell I feel like. Not even food sometimes. You can’t stop me
. – This is a harder path because the appeal of your site isn’t going to be the subject matter; it’s going to be you. If you’ve got self confidence and know that your voice alone is going to attract readers, then go for it. I’ve begun thinking that one of the reasons that many food bloggers burn out within a year is that they run out of subject matter (X) and don’t know what to do next.

Michael Ruhlman, David Leibovitz and Aun from Chubby Hubby all tend to write about whatever they choose but the focus stays on food. They all also have offline food industry experience (or readers of their books) to back them up.

Technical issues – the nuts and bolts

Which blogging platform?

I’m not going to do an in-depth review of the best blogging sites and software out there. Others have already done this in an approachable manner – see the links below.

As for my recommendation for food blogging, I choose WordPress – It’s flexible, relatively easy to extend and most foodbloggers who start with another platform and don’t quit within the first year of blogging end up moving to WordPress. The downside is that you’ve got to pay for hosting (between US$6 and US$12 a month) and have some confidence with technology. I recommend Bluehost for hosting – they have an auto-install function for WordPress and they’re currently less than $7 a month.

For more information on WordPress, visit their site. Their documentation on getting started is expansive and tailored to all levels of knowledge.

If (after looking at WordPress) you’re not feeling confident with the technology (or simply, just don’t want to pay), sign up at TypePad, Blogger or LiveJournal. It’s as easy to start blogging there as signing up for email. If you don’t mind paying just a little, I’m impressed by newcomers Squarespace – their stock blogs are world’s apart of getting something off the rack at a free blog site.

Regardless of which platform you choose, I strongly recommend buying your own domain name (e.g. before starting for a few reasons:

  • It is painful if you move platforms and lose the incoming links that you’ve built over time
  • If you’re good at blogging, someone else will buy it before you. This happened to Pim of Chez Pim, who only recently moved from Typepad to

For more information on choosing a blog platform

For more “getting started in food blogging” articles

In my next instalment (next Thursday), I fill in how to design your blog, attract the audience that you want to attract and make (a little) money. Continued at “How to start a food blog, part 2“.

Continue reading

Kimchi jeon (김치전)

kimchijeon ingredients

I’ve personally eaten half a kilo of kimchi this week. There have been no ill effects. Something about the idea of Korea’s national obsession being shot into space has piqued my tastebuds. Their mastery of the controlled fermentation of coleslaw is no longer earthbound.

A recipe for kimchi jeon is about the laziest that a recipe can be before it becomes a convenience food. If I described it as a kimchi pancake, then chances are that you could cook one just by guessing, even if you didn’t know kimchi from Lil’ Kim. There are four ingredients and if you’re reading this blog, I’ll bet that you already own three of them.


100gms of plain flour
150gms of kimchi
2 eggs
100ml of water

Kimchijeon batter

Mix flour, eggs and water, stir through kimchi.


Fry on both sides, then cut into bite-size pieces.