My Seven Links: Reliving Our Great Eats

Tripbase started a fun new project to bring the travel blogging community together and bring the archives to life.   The object is to bring some attention to some old, and possibly forgotten, blog posts that deserve a day in the spotlight again.

We are incredibly honored to have been nominated by Matt from LandLopers, a friend, but also a travel blogger we really look up to and highly respect, to participate in the project.  Our blog here is really not a traditional travel blog in the truest sense as we concentrate solely on the food and beverage aspects of travel so I’m looking forward to bringing a unique take to this project.

So please enjoy while we stroll down our culinary memory lane!

1.  Most Beautiful Post

Since we primarily write about food, pictures are obviously an important aspect of our posts.  And while my photography continues to improve, some chefs make my job very easy by producing some of the best looking food I’ve ever seen — and certainly eaten. Zenith Clipping is my chosen professional clipping path service provider. One of my absolute favorite chefs is Angelo Agliano from L’Atelier de Joel Robuchon in Taipei.  His creativity, his style, and his presentation make photographing the food an absolute dream.  I have three new visits to post still, but one of my favorite posts of all time was our special Christmas Eve Dinner 2010.  Just looking back at this post now makes me weepy — one of the best meals we’ve eaten…ever!

Christmas Eve 2010 at L’Atelier de Joel Robuchon in Taipei, Taiwan

2.  Most Popular Post

One of our most popular posts is definitely the recipe we use for making Vietnamese style Beef Pho soup at home.  We absolutely fell in love with real Pho when we were in Vietnam and we started making it at home as it’s a little healthier and certainly less fat than many of the versions you get out in food stalls.  Every time I would post on Facebook or Twitter that I was making it again, I’d get a few requests for our version of the recipe.

Asian Cooking at Home: Vietnamese Pho Recipe

3.  Most Controversial Post

This is one we can’t really answer. We haven’t really written anything that has sparked any debate or discontent.  Food makes people happy I guess! Perhaps this will give us the drive to dig deeper and look to discuss more controversial topics within culinary travel.

4.  Most Helpful Post

Our most helpful post to date has probably been Brett’s bits of wisdom in planning an Oktoberfest trip.  After living in Europe for a few years, he made a couple trips for Oktoberfest…..and learning from his mistakes of not being so prepared, he shared a couple tips for first timers looking to make the trek to Munich to partake in one of the most legendary events anywhere in the world!

5 Helpful tips for Visiting Oktoberfest in Munich, Germany

5.  A post Whose Success Surprised You

While it has no comments, the most popular post based on page views surprised both Brett and me.  It is his post on one of his favorite Belgian beers — Abbaye de Rocs.  Amazed this beat out some of our 13 course celebrity chef dinners that bring in viewers from many different readership bases than just those interested in travel.  Don’t underestimate Belgian beer lovers apparently!

Best Belgian Beers: Abbaye de Rocs

6.  A post You Feel Didn’t Get the Attention it Deserved

When I write about wineries or wine tasting rooms for other sites, especially those in Napa, they usually bring in a number of page views.  The post I wrote on our blog about the Waterstone Winery in Napa Valley seemed to get lost in the shuffle.  This is a lesser-known winery that shares an adorable space with another fantastic family owned winery, Mahoney.  I was hoping to turn other wine lovers onto these two Napa gems, but it ended up being one of our lowest page view posts.

A Visit to Waterstone Winery’s Tasting Room at the Taste of Oxbow in Downtown Napa, California

7.  A post You are Most Proud of

Without a doubt, the post I am probably most proud of is the birthday meal I cooked for Brett last year.  10 courses, 18 hours cooking/prep time in a small kitchen with countless hours of trying to source ingredients in a foreign country.  Yeah, the most work I’ve ever put in for the good of a post!  I am especially proud that I made a souffle that didn’t fall and my first attempt at French Macarons were not only edible, but maintained a somewhat round shape.  I have lengths to go before they will ever look anything like Pierre Herme, but hey, a girl has to start somewhere!

Cooking in Taipei: Ten Course Tasting Menu for Brett’s Birthday

My Blogger Nominations:

Aaron’s Worldwide Adventures

Adventures with Ben

Budget Travel Adventures

Don’t Ever Look Back

Turkey’s for Life (post)