While I’m sure many of you aren’t into Twitter, we’ve been twittering for about a month or so over on SideDish, and I think it’s pretty fun. I love reading tweets from people like F&W‘s Dana Cowin, Gail Simmons and Kate Krader, Gourmet‘s Ruth Reichl, all the folks at EaterNY, and local chefs Blythe Beck and Kent Rathbun. It’s just another way for me to get information and learn what’s going on out there.
Anyway, enough about us. The New York Times has an interesting article on recipe twittering. Basically, there’s a woman in Northern Ireland who only tweets recipes. She finds it a challenge to see if she can condense them into 140 characters or less. Here is one example:
Strudel Pastry: cut 2T butter/1c flour/mash tater. Knead w 2t yeast/2T h2o; rise 1h. On flour cloth gently pull 17×25″; trim-1″/butter well.
and another:
Kashgar Noodles: mix3.5c flour/2egg/t salt; knead+12T h2o. Cut4; roll30x10cm/12×4″. Cut crosswise cm/.5″. Cvr30m.Pinch+stretch dbl. Boil6m.
Find her at twitter.com/cookbook, for those of you who are into it.
