I have a soft spot in my heart for Foodbuzz, the advertising company with which I first signed in the early days of my food blogging career. I met so many great friends through the annual Foodbuzz Festivals, I had tons of fun channeling my creative cooking ideas through their 24, 24, 24 program, and then there was Project Food Blog, the crazy national food blogging contest that I entered on a whim and ended up winning.
Foodbuzz was bought out by Federated Media at the end of 2011, and at this point Foodbuzz as we knew it is pretty much gone. Many of the people (friends!) who I knew at Foodbuzz ended up joining and launching Foodie.com.
I’ve partnered with Foodie.com as a Boston restaurant “expert” to curate some fun restaurant lists. I’ll be sharing them over the next couple days. Today, we have my picks for top neighborhood restaurants in Cambridge/Somerville as well as top spots for special occasion dining in Boston.
Please peruse and enjoy!
Top Neighborhood Restaurants in Cambridge/Somerville
Top Spots for Special Occasions in Boston
Disclaimer: I received compensation for creating these lists. The contents of the lists are completely my own opinion.
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Pretty good and interesting food scene in Boston. If I get a chance to stop by for a visit, will refer to these links. P/S: I hope they are paying you well enough to get you to post your wonderful eating pictures to the world.
Thanks! Ha ha, food blogging does not pay well. 🙂 It’s my day job that funds all the eating out. 🙂
Thanks for sharing, I’ll try to make these soon! 🙂
So I resently became inthralled with concept of the hand pulled noodles I am extremely excited but my excitement led to two failed attempts both of of those with the cake flour did you in fact have a sucessful run ? Or was that just with the high glutton flour and if you were sucsessful what did you do with the extreemly sticky dough does it just need to be kneeded more I think my problem was that during the kneeding process I added more flour to make it less sticky the reason I thought this might have been the problem was because I read that the high water to flour ratio was key to the sucsess of the noodles I need some much needed advice your humble noodle enthusiast
I’ve only had success with the cake flour, actually. During this class they made the dough for us, so it was easy to stretch. However, we did not actually make the dough. My impression is that it takes A LOT of manpower to knead the dough to the right consistency!
Nice post but just a small correction: it should be Shanxi and not Shaanxi. They are different provinces and Shanxi is the one most famous for their noodles 🙂