In Taiwan, the patrons at Pizza Hut can only make one trip to the salad bar. This, my friend, is a challenge to any individual seeking to maximize their buffet experience. The patrons have become experts at stacking salad items, using cucumbers and carrots that would put any architect to shame. The real question is: do they really eat all of that?

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The internet is chock full of recipe sites ranging from the good to the bad. Usually, when I'm researching a recipe, I use a combination of Google and my favorite recipe aggregation sites. The CookbookWiki aims to collect all the world's culinary traditions and recipes into one wiki site. Wikipedia already does a good job of covering food, but perhaps with CookbookWiki's tight focus, it can be an even more invaluable resource for chefs and amateur cooks alike. They already have an aggressive development plan for the content. What do you think about this resource?

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Continuing the trend on Web 2.0 applications, dine52.com is yet another del.icio.us clone, but this time, with a food oriented theme (which actually makes more sense with a name like del.icio.us, but, I digress). It looks like the service just started recently, so there aren't a massive number of bookmarks yet. But, there were a few interesting items that might warrant a quick look. With these social bookmarking apps, the more people use them, the more useful they will be.

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Haggis, the infamous Scottish dish consisting of sheep lungs, livers, heart, oatmeal, onions, and various other spices, has been put on the list of restricted foods for children in the UK. Many traditionalists are angered by this, saying that good quality haggis is made out of wholesome ingredients. Officials say they have restricted it due to its high saturated fat and salt content.

Haggis is still something I have yet to try. Yes, we all know that it is typically the butt of all jokes here in the US. But, after watching Tony Bourdain tuck into a large one on TV, I've actually been intrigued enough to maybe try it, when I get the chance.

On a side note, officials have suggested reducing the fat and salt content. But, what would haggis really be without these? I'm sure that many of its positive aspects have to come from its rich texture.

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Having spent a good part of my teenage life in the heartland of America, I know a good fried chicken when I eat one. Over the past weekend, I decided to make a stop at San Francisco's Blue Jay Cafe, one of those joints that tries to bring the comforting tastes of the South to the West Coast urban life. The decor of the place is simply amazing, and brings to mind a coming together of indie, vintage, and western.

After a quick sit at the bar, we were presented with the menus. But, I knew what I wanted--fried chicken, no questions about it. Here, they serve it up with a side of macaroni and cheese and a homemade biscuit. I immediately fell in love with their biscuit, which was crusty and moist. I'm salivating about it right now as I'm writing. The mac 'n cheese was serviceable. But the chicken--oh, the chicken. Their chicken reminded me of why I like fried chicken in the first place. The delicate breading on the outside meets with the lusciously tender and flavorful chicken on the inside. The two are a match made in heaven.

As I finished my last bite of the finger licking good chicken, I vowed to return once again to this southern oasis in San Francisco. They've convinced me that I don't ever really need to leave the tastes of the south behind.

Blue Jay Cafe
919 Divisadero Street
San Francisco, CA 94115

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