Some firendships are forged at college, others are formed through food. When I met Addie, I knew it was love at first sight. We’ve shared delicious meals and I’m so looking forward to a future of many more meals with this amazing foodie. Check out her blog, you’ll thank me and ask me for an intro. In the mean time, here’s a teaser…
FriendsEAT: Where did you grow up?
Addie Delin: I spent my childhood in the beautiful islands of the Philippines. And very lucky to have lived in the exotic metropolis of Jersey City during my high school, college years. I have since moved down to Florida for a short time then back up here in NJ. I’m a late bloomer, so I’m still growing up =)
FE: What inspired you to start a food blog?
A: One day, I had one of the most uneventful meal (lunch) and had ‘opinions’ about it. This uninteresting meal, made me thought and appreciated all of the other better and great meals that I’ve had over the years and just started to write. In addition, my friends and family urged me to start a food blog, as I’ve been known to be the finder of good eats.
FE: What field of food does your blog focus on and why?
A: I believe in equal opportunity – so I’ll blog about all fields of food. I’ve travelled a good amount (both domestic and international) for the past three years and plan to keep up with the travel plans – so I’ll be blogging about the restaurants or local food spots that I’ll be visiting. I am not a trained food critic, hence, my blog is more about the entire experience – the food, the area, the company that I’m dining with, my friends, the conversation before, during and sometimes after, boys, and how certain food can remind you of boys. It is my version of a diary that incorporates my love of food.
FE: What is a typical day in your life like?
A: I have to support this food habit, so I have a full-time job as a Senior Consultant at a Technology Company. I wish I could say its a 9-5 job, but its more like 7-7 job. But I daydream and think about food during the 12-hr workday. My sanity breaks usually include running out to get food, researching googling about food, and talking/blogging/writing about food. I usually try to get a run in at the end of the day, so I can keep up with my eating habit and not wake up as a 500-lb lady (because that is entirely possible, with the way I eat.).
FE: What was your childhood kitchen like?
A: Haha, this is a great question. We had two kitchens while growing up. An indoor kitchen, where there’s an electric oven, sink, refrigerator – this kitchen is usually used for “special occasions” meaning its for “show” to guests. The kitchen was next to the dining room. And then there’s the outdoor kitchen where there’s access to running water and this red clay cooking device where you put the pot on top and then you use either burning coals or light up some wood to slow-cook the dish (usually some sort of stew, adobo, etc.). As long as you have a counter to put this cooking device and an access to a running water, you can call it an outdoor kitchen, its simple living.
FE: What is your kitchen like now?
A: I just bought a house, so my kitchen is void of appliances, but its a spacious, tiled with lots of good cabinetry(spacious pantry closet too!) and granite countertops. I plan to get stainless steel appliances and fill it with bottles and bottles of wine. My kitchen is a work in process.
FE: What type of people read your blog?
A: Triple F.. Friends, Family and Foodies =) Even a fourth F… For FUN people !!!
A: I naturally salivate when I hear that word. What comes to mind next is, “where is it?”
FE: What is your favorite restaurant and why?
FE: What is your favorite ingredient and why?
A: CHEESE. Sprinkled, baked, by itself, layered, cubed, whatever form, however its incorporated with food, it’s amazing. Plus, its great with wine.
FE: What is your opinion of the current state of Foodtertainment?
A: I wish they’d focus more on educating foodies rather than entertaining. I’d really rather watch an hour stint about the different kinds of lettuce and what part of the world they’re from than watch a few “celebrity” chefs outdo each other in Iron Chef.
FE: What do you think is the future of food blogging in the next 5 years?
A: In 5 years,I’m hoping to be able to read a food blog by an 8-year old eskimo, telling me where to get the best hot chocolate before I plan a trip to the Arctics. I want to read a 3-paragraph blog from a local.
A: A big shout out to the chefs/cooks in the family – the ones who cook their hearts out to feed and nourish their loved ones just for the sheer enjoyment of seeing us in their kitchen/dining table eating. They are the most underpaid, underappreciated but overworked chefs out there — and the best joint that hardly gets a shout out.
FE: What do you think is the most important issue facing foodies today?
A: We are lacking recognition and exposure to restaurant owners and chefs.