FoodCandy Discussion Posts

something simple... or clams!

Ladyberd — Wed, 10 Jun 2009 17:05:09 -0400

When I cook for myself, it's usually something simple becuase I like to put my energy into cooking for others. Pasta, salads, and the like. But, if I can get them... CLAMS! My husband is allergis to clams so I don't make them often. So if he's not around, I love to make steamed clams or pasta with white clam sauce! delish.

Ladyberd
http://ladyberds-kitchen.blogspot.com/

Re: Ice Cream!

dB. — Tue, 09 Jun 2009 08:23:04 -0400

Ewww.

dB. - http://www.dblock.org

MMmm, Pasta

Liv Norstar — Mon, 08 Jun 2009 16:13:28 -0400

When eating alone, I typically always make pasta, my own personal fave is pasta with sauteed spinach, garlic and ground beef. Though any variation of pasta, veggie and meat will do!

Mac and Cheese

Liv Norstar — Mon, 08 Jun 2009 16:06:40 -0400

I love Mac and Cheese - homemade with lots of cream and fontina cheese.... YUM!

I'm also a sucker for that fake, processed cheese, like cheesewiz or nacho cheese at sporting events...

:)

Homemade Marshmallows Dipped in Gourmet Chocolate

Sherry Smith-Noble — Wed, 29 Apr 2009 17:16:34 -0400

Last summer I decided to make homemade marshmallows. I dipped them in chocolate, and people loved them. I've been cooking, baking, and making candy for years, and decided I would take this creation and make it into a business -- thus was born Eutopian Chocolates. So when you discuss comfort food, this is it for me!! Now that I'm around it all the time I'm much more controlled, and I've ruined my family and friends from ever eating junk candy. There is nothing like really good chocolate around a creamy marshmallow center.

Re: Israeli pita bread

misha — Wed, 29 Apr 2009 10:09:21 -0400

I will check it out! Thanks!

mishamishka

split pea pilaf with meatballs

misha — Mon, 13 Apr 2009 11:16:21 -0400

This is the recipe I followed. . .
http://www.cooking.com/Recipes-and-More/recipes/Spiced-Chicken-Meatballs-in-Split-Pea-Pilaf-recipe-10702.aspx

But this is what they actually look like!

mishamishka

Re: Any Body For Tapas ...

dB. — Wed, 18 Mar 2009 08:29:15 -0400

You're teasing us here in the States, right? :) Seville is so pretty...

dB. - http://www.dblock.org

Re: need egg ideas

Kinni — Mon, 16 Mar 2009 15:41:49 -0400

Good call. I saw that episode, but forgot the recipes. Hopefully, they'll print a few on the website. They just had Top Chef auditions here in ATL. I can't wait to watch!!!!!! Does Wiley Dufresne have any cookbooks? I can't find any on Amazon. It just hands me a selection of molecular gastronomy books.
BTW- Don't write off the egg as health food. They're low in saturated fat and high in vitamin E and B vitamins, just what the body needs to put its cholesterol to good use. I'm pretty sure they make me smarter. :)

Play with your food!

Crif Dogs vs Grey's Papaya for NBC 4 NY's 1st ever Golden Local award

Jon Hochstat — Thu, 29 Jan 2009 11:45:09 -0400

NBC 4 NY is holding it's first ever Golden Local award. The competition is between Crif Dogs (who I am working with) & Grey's Papaya for NYC's best hot dog.

Vote here NBC4NY http://tinyurl.com/amo2jn

Vote Crif!! Voting ends February 15th

Re: Best mustard EVER!!! What's your favorite mustard?

dB. — Mon, 15 Dec 2008 08:02:08 -0400

I dispatched agents to various European destinations for this. earlster (aka Bratwurstesserundsenfkenner) found out that Rochambeau is a Metro brand. I called them and they said that Rochambeau is sold wholesale only, so we need an importer to bring it to the United States.

If you know someone who owns a restaurant or store in France, they can easily ship them a small quantity, then we can smuggle it into North America!

dB. - http://www.dblock.org

what sort of oeurves should i serve?

jadoreme — Mon, 15 Dec 2008 01:22:45 -0400

I'm planning a cocktail party-gift exchange for 5 people (including myself), and I'm wondering what hors d'oeurves I should serve because I already have a drink planned and I want the food to taste good together. I'm planning on making a candy cane cocktail (ingredients here: http://www.foodnetwork.com/recipes/sandra-lee/candy-cane-cocktail-recipe2/index.html)

What sort of oeurves would go good w/that? TIA.

Re: turkey

dB. — Mon, 08 Dec 2008 09:02:28 -0400

You can make an open turkey sandwich: a slice of break between two turkey breasts?

dB. - http://www.dblock.org

KillerStartups.com review

dB. — Thu, 04 Dec 2008 10:43:31 -0400

KillerStartups.com posted a nice FoodCandy review yesterday. All the press links are always on www.foodcandy.com/press.

There're also a bunch of blogs that picked us up (not sure in which order).

http://www.listio.com/web20/app/FoodCandy/
http://www.web2null.de/foodcandy
http://momb.socio-kybernetics.net/beta/foodcandy (this one is fun, it's the Museum of Modern Betas!)
http://siepeltje.blogspot.com/2008/11/17-bekijk-een-web-20-site-naar-keuze.html

dB. - http://www.dblock.org

Re: Relatively New to Los Angeles and looking for yummy restaurants!

minirin.ru — Tue, 25 Nov 2008 15:52:09 -0400

Restaurant New York Pizza :)

Challah bread

Kinni — Sat, 22 Nov 2008 12:03:55 -0400

I have almost 3 dozen eggs in my fridge right now, and the day's not over, so I'm all about egg recipes. This one is from The Farmstead Egg Cookbook by Terry Golson.

Challah
4 tsp. (2 packages) instant yeast
7 to 8 c. bread flour
2 tsp. kosher salt
1/2 c. sugar
1 3/4 c. plus 1 tsp. water
3 large eggs
1/3 c. vegetable oil
1 egg yolk

1. Stir the yeast, 1 c. of flour, salt and sugar together in a large bowl.

2.Pour in the 1 3/4 c. water and combine [I heated my water just a little]. Add the eggs and oil. Mix until smooth.

3. Add the remaining flour, 1 c. at a time, untila sticky dough forms. Knead adding a little flour at a time, to forma smooth ball of dough. Err on the side of a moist dough. I use a stand mixer for the kneading, but it is an easy dough to work by hand.

4. Put the dough in a covered bowl (I use a large plastic tub with a lid) and let it rest in a warm place until double in bulk. This will take anywhere from 1 to 2 hours depending on the room's temperature. Don't rush it.

5. Punch down the risen dough and, if sticky, dust with flour so that it can be handled. Put on a floured surface and knead briefly until smooth. Divide into 2 portions and then divide those into 3 parts. As they do in professional bakeries, I use a scale to do this, because strands of equal size produce a braided loaf that rises evenly and looks beautiful.

6. Roll each portion into a strand about 12 inches long. Line a large baking sheet with parchment paper.

7. Take 3 of the strands and pinch the ends together. Braid them and then pinch the other end. Tuck the pinched ends under the loaf and place on the parchment. Repeat with the second loaf. Both should fit on the baking sheet or use two sheets. Give the loaves room to rise and spread.

8. Mix the egg yolk with 1 tsp. of water to make an egg wash. Paint the loaves using a pastry brush. Let rise until about double in size, about 1 hr.

9. Meanwhile, preheat the oven to 350 degrees. Just prior to baking, brush the loaves again with the egg wash. Bake for 30 to 40 minutes, until golden.

This was a very easy bread to make and the flavour was excellent. Considering the price of fresh bread these days, I'll be making a lot more of this. I can't wait to make french toast with it. Last night we ate it with a lovely soup of boiled chicken with its broth, sliced fingerling potatoes and lacinato kale. We didn't even make it to the sofa (our usually eating place). We just stood at the couter with giant bowls and scarfed.

Re: catfish poboys

Kevin — Tue, 18 Nov 2008 03:22:10 -0400

That's a tip well worth knowing!

shrimpy noodles

misha — Sun, 09 Nov 2008 17:18:45 -0400

You might remember that New York Magazine had a recipe involving chick peas and pasta from last week. . .Well this is my interpretation. I didn't use panchetta, I used turkey bacon and I added shrimp and a bunch of other herbs to it as well. I also used whole wheat pasta for some added fiber (everyone has to poop!). The end result was a yummy, homey, comforting one bowl dinner. Totally recommended!

mishamishka

Re: meatballs

dB. — Sun, 26 Oct 2008 22:48:10 -0400

What?!! You had a baby?!

I dug up the meatballs photos. These were sooo good indeed.

dB. - http://www.dblock.org

Cricket pie? Duck pie? Brooklyn Pie Social oozes creativity

Matthew Caldecutt — Wed, 24 Sep 2008 11:25:40 -0400

Thought that some of you might be interested in the Brooklyn Pie Social taking place in Brooklyn's DUMBO neighborhood this Sunday, September 24. amNY freelancer Lisa Lacy wrote about it and included some suggested recipes in her article about it published today here: http://www.amny.com/entertainment/dining/am-pie0924,0,3382854,full.story

Best,

Matthew

Untitled

ChefWitch — Mon, 22 Sep 2008 12:38:59 -0400

I cook for myself the way I'd cook for someone else, there'll just be leftovers. Some days I'm just too tired to cook and then I'll make a salad or eat leftover whatever - there's always food in my fridge.

Untitled

misha — Wed, 17 Sep 2008 22:59:03 -0400

I love a can of baked beans (Heinz vegetarian)!

mishamishka

strawberry margaritas in Brooklyn

misha — Thu, 04 Sep 2008 11:28:35 -0400

Somewhere off the Atlantic/Pacific stop at an outside Mexican place that gives you the runs. I can't drink right now but everyone else seemed to like their cocktails! Wish I could remember the name!

mishamishka

Who says you can't eat good even if it's alone?

The Cookie Chew — Tue, 26 Aug 2008 23:54:27 -0400

These are such sad postings :(. I still love to cook even though it's for myself 90% of the time. Sometimes I can convince other people to join but it's difficult when gas prices are where they're at. Anyway, I love to make pasta just becuase it's one of those foods that'e even better the next day. I make this awesome goat cheese, cream cheese, spinach, artichoke, and mushroom pasta with a whole wheat penne. It's sooooo good.

Always a Surprise Inside
The Cookie Chew

Re: Chili Frito Pie

The Cookie Chew — Tue, 26 Aug 2008 23:47:03 -0400

I love comfort food too!! I was just telling a couple friends yesterday that there isn't any real soul food in San Diego. I think my favorite has GOT to be mashed sweet potatoes. Sooooo GOOD!

Always a Surprise Inside
The Cookie Chew

Re: speaking of chickens . . .

yummmfoooddd! — Mon, 25 Aug 2008 01:49:57 -0400

I just saw these in the store a few weeks ago and bought some of their egg white scrambles. They are sooo good! I'm addicted! I wish I had found them sooner-they are perfect for throwing in the microwave right before I walk out the door and then I can eat it during my commute. I'm huge into organic products and these are one of the only organic egg whites that I could find. Thanks for the link to their website-I never thought of looking them up online. I saw that they made ice cream (my favorite thing in the whole world) and had to try the ice creams made with egg whites...I LOVE the pineapple coconut flavor. It's perfect for those warm afternoons!

Pot Roast

SavoryTv — Sun, 24 Aug 2008 00:18:50 -0400

I love comfort food too. My sister calls it Mommy Food! I think my favorite has to be a nice juicy pot roast with veggies.

http://savory.tv

Re: Good, But Wallet-Friendly Places

SavoryTv — Sat, 23 Aug 2008 23:51:08 -0400

Hey there,

I used to live in SF for a 3 month work assignment, and I worked evenings, for lunch I always went to an indian buffet on Fillmore (near Geary) and they let me get a buffet lunch in a takeout container! It was great because it was 2 meals for me for less than $10. I'm sorry though I cant remember the name of the place! But if you like Indian food, see if you can find a lunch place that will do this for you! Good Luck :)

http://savory.tv

Awesome cause

foodie321 — Thu, 21 Aug 2008 13:20:10 -0400

Just the other day, I was out to eat with my friends at Butterfly down on the piers, where I had the tender duck dish. Food was delicious, but what surprised me more was Butterfly’s partnership with StreetSmart4Kids. For those of you that don’t know, SS4K is a nonprofit organization, whose mission is to keep homeless teens off the street. The campaign they are running this year is called "Dine Out and Donate." All you have to do is visit one of the participating restaurants around the city (visit www.streetsmart4kids.org for a list) and give a donation when you pay the check (minimum $3). It’s a really great way to give back to the community without the stress of doing actual community service labor. So next time you’re going out for a night on the town, check out SS4K’s restaurant list and kill two birds with one stone—eat great and do it for a great cause!

Veg-o-rama!!

Kinni — Sat, 16 Aug 2008 13:02:07 -0400

This is what you get from a 4' x 4', minimal upkeep plot and less than $2 worth of seed potatoes-- about 25lb. of tasty, fresh taters. Incidently, I discovered that the potatoes I buy in the grocery store must be between 6-8 weeks old. That's how long it took these to reach a similar firmness and texture, and they were improperly store. I was truly delighted to find that potatoes straight from the ground bear no comparison to the lifeless, bland, mealy things marketed by grocery stores. These were very firm and had a creamy texture when cooked. The skin was tissue thin and tasted like a vegetable. I can't wait to plant more potatoes!

For all my Russian friends out there, you snowbunnies know how to make a damned fine tomato! These are Purple Russian paste tomatoes and some of the tastiest I've ever had. I gave a few away and got fantastic feedback, then I got greedy. I'm actually hoarding these now. They make a superior salsa. The flavour brings to mind sweet, smoked meat. I will be planting many of these next season and keeping them all for myself.

This is a sample of what I'm harvesting daily now. Don't let the green and yellow tomatoes fool you, they are ripe and they aren't tart. The curved zucchinis come from one of the weirdest most prolific plants I've ever seen. In a few weeks, my neighbors will be sitting in their backyards plucking zucchini off of my plant. This thing is positively Jurassic in its size, and it refuses to be detered by fences, just knocked it down and kept growing. That being said, the flesh is quite mild and the fruit itself is very delicate. The yellow tomato at the top of the pic was a freebie when I ordered seeds. It's a Furry Yellow Hog, and guess what? It's furry! The skin is similar to an apricot and just shy of being peach-like. Weird!

This is my carrot, radish and greens selection. It'll be winter before I can coax more carrots from the ground, but the memories of confetti slaw are still fresh in my mind. The slaw is actually a mixture of zucchini, multi coloured carrots and radishes, mmmm. The greens were great while they lasted-- not long enough. That nasty heat wave that came through made all of my greens and basil bolt so fast there was no stopping it. It stunted what was left of my radishes and utterly ruined my beets. They beets really hurt my feelings. I also grew some corn which the goats kindly pruned for me. I neve got enough to cook with, but I enjoyed a couple of fresh ears with my wild things. The flavour was top notch and the sweetness was just enough. The goats were also quite impressed.

In a couple of weeks, these will be making eggs.

In the meantime, this is the kind of dustbathing debauchery we have to endure:

Play with your food especially if it plays back!

Crazy redneck quesadilla

Kinni — Sat, 16 Aug 2008 09:50:12 -0400

Drunk and tired, last night I decided to just make something up using the pre-prepped foods in my larder. I used canned field peas, canned mustard greens, pre-shredded Mexican blend cheese and a couple of tortillas to make one of the best, weirdest quesadillas I've ever eaten. After cooking them up in a little Smart Balance, I topped them with the salsa I made yesterday afternoon and a pile of jalepeno peppers. Yeehaw, it was good!

Play with your food!

Re: Dining Out to End Cancer

dB. — Wed, 13 Aug 2008 07:38:10 -0400

Thanks for posting this. You should add this in Events. Feel free to also link it from the discussion boards too.

dB. - http://www.dblock.org

CJ Jacobson of Top Chef is hosting a BBQ in NYC!

Aviva — Sun, 03 Aug 2008 23:01:42 -0400

Hi all,

Chris "CJ" Jacobson is hosting a BBQ event on Sat, August 23rd in NYC. He designed the menu and will be grilling it up himself at this outdoor party. The Harlem Brewery will provide free beer all day, and the indie pop band Islands will give a concert.

There is also a $1,000 prize for the BBQ cook-off challenge! Details and tickets are at www.nymag.com/nyxny.

Re: Foodcandy NYC Meetup?

Jon Hochstat — Tue, 15 Jul 2008 16:36:01 -0400

What does everyone thing about some BBQ or the new beer or something fun & outdoors in Brooklyn maybe? I am back from my beach trip and open to anything.

Food and Wine din din -August 2008 issue

misha — Thu, 10 Jul 2008 21:19:28 -0400

I thought I'd commit to cooking dinner tonight and opted for inspiration from Food and Wine. I made the Sweet Corn Succotash, couscous, and
Moroccan Chicken with Apricot-and-Olive Relish. The only issue I had was that I didn't have a grill so the chicken doesn't really have that smoky flavor I was hoping to achieve. Maybe I'll invest in a grill soon. Doubt it though. Overall, the Succotash is my favorite and I used Turkey Bacon instead of the real thing. Organic ofcourse.

Yum!

mishamishka

Unfancy Food Show this Sunday in Williamsburg

Jon Hochstat — Fri, 27 Jun 2008 21:28:30 -0400

Unfancy Food Show Site

This year's show looks great, anyone else going?

Bronx Bee Honey- Local, seasonal, blow your mind honeys
Cut Brooklyn- Handcrafted, sharp, cool knives right here in Bklyn
Diner Journal- The thoughtful eater’s magazine
Gabriel’s Handmade- Transforming the Northeast’s best pork into pate
Hot Bread Kitchen- Tortillas from actual corn- nothing else, nuff said
Jasper Hill Farm- Some of the finest cheeses in the country, period. (and a cool, humongous project that you want to hear about)
Luminous Kitchens- Fantastic organic, handmade and local snacks
Mast Brothers Chocolate- Insanely good chocolate made by ridiculously nice people, in Williamsburg
McClure’s Pickles- Oh snap! Perfect pickles from the McClure family
NuNu Chocolates- Serious salted caramel chocolates- organic, Brooklyn, yummy
Salvatore Brooklyn- A dreamy version of ricotta made with local whole cow’s milk
Shameless Carnivore author Scott Gold- Signing copies of his meat manifesto
Sixpoint Craft Ales- Brewskies from Brooklyn- for realsies
Tamarack Hollow Farm- Mind altering meats- pork many ways plus real chickens
TastebudsNYC- Focused and fun social group sparking all kinds of conversations about food
Taza Chocolates- Organic stone ground chocolates- texture and taste revelations
Wheelhouse Pickles- Seasonal, fleeting, experimental and delicious pickles
Zippy Bee Kay Sera Honey- Golden NY honey from a flamboyant beekeeper

East River Bar
97 South 6th St.
Williamsburg, Brooklyn
718.302.0511

Websites and Thumbnails in Eat Out

dB. — Thu, 26 Jun 2008 10:27:41 -0400

I've added a new feature to eat out yesterday that allows you link a website. For example, check out Prune that has a link to the New York Magazine review, with a thumbnail of the site. This is particularly useful for bloggers. Link those reviews of the restaurant to eat-out and get more traffic.

Also, thumbnails should be working now for the websites linked from your account. It takes a while to cycle through all of these, but if you see that a thumbnail isn't updated within 24 hours, let me know.

cheers
dB.

dB. - http://www.dblock.org

Re: The "Dirty" burger?

tim — Tue, 24 Jun 2008 10:27:02 -0400

Shake Shack is no longer closed in the winter. Hooray!

The Silver Swan closing down on Saturday

Jim Donnellan — Thu, 12 Jun 2008 18:42:34 -0400

For those of you aware of the German restaurant/taphouse Silver Swan in Gramercy, you should be aware that it will apparently be closing it's doors at end-of-business Saturday. It was just announced today.

Apparently negotiations with the landlord failed. I'm not sure why you'd want to find a new tennant in this market after seventeen years of steady checks when places in that neighborhood are turning over faster than ever. Sigh.

Last chance to grab a Blue Max!

burger

in2 — Thu, 12 Jun 2008 18:24:58 -0400

When I crave a burger, I go to Pete's on Irving and 18th. Love the atmosphere—and the burger is huge, overflowing with juices, and quite flavorful—really hits the spot! I have become addicted to this accompaniment: add salt to burger, take the side of cole slaw, slop on top, then slice the pickle thinly and lay across. No ketchup...try it...it's great!

Re: because dirt is fun and it makes food

Kinni — Thu, 05 Jun 2008 21:36:51 -0400

I'm not sure about that individual strain of cactus, but most can be propagated through cuttings. It is possible that the 'hand' you buy at the grocery store can be planted.

Play with your food!

Re: About my discussion

gourmetloveaffair — Wed, 04 Jun 2008 19:06:48 -0400

I suppose I'm a little late, but my favorite online store for gourmet food is iGourmet. They have everything you can possibly imagine - cheeses from all over the world, all kinds of olive oils, vinegars from different regions of France, smoked meats, wines, and all sorts of other things. They have already made gift baskets and I beleive a create-your-own-basket function.

http://www.igourmet.com

Hope that helps! Maybe next Christmas lol :)

Are you in love with food? We are,
-gourmetloveaffair

Re: Untitled

Kinni — Tue, 03 Jun 2008 18:37:57 -0400

I started my little farming experiment before the 'food crisis' became an issue, but I'm sincerely glad of it now. To date I've only harvested potatoes, carrots, shallots, radishes and herbs, but I'm sure it's saved me some money. I've been buying meat and eggs from local farmers, far better quality at an equal or lesser price. Check out localharvest.org for a farm near you! If you have any access to sunlight, even on a balcony, you can grow some veg. My BF grew up in NYC. Her mother grew tomatoes and basil in garbage bag lined laundry baskets on their balcony, that's gotta save a few bucks.

Play with your food it's cute!

Hey strangers

Kinni — Sun, 01 Jun 2008 16:45:03 -0400

I've been away awhile. It seems that livestock are, in fact, highly addictive. In addition to the three lady goats I showed you before, I now have two bucks:

With a third on the way:

I've also added 14 hens to the family:

Another new addition is my beloved Vermont Castings grill (with rotisserie and side burner):

This is my first gas grill. It's bewildering and really cool knowing I can grill on a whim.
Tonight we'll be grilling steak with new potatoes and baby carrots fresh from the garden:

It's been crazy busy, but I've been saving up some food pics. I'll work on a post tonight.

Re: Friday Food-Interview with dB of FoodCandy

dB. — Fri, 30 May 2008 08:43:00 -0400

Thanks for doing this Jon. Now you all know my wild music tastes :)

dB. - http://www.dblock.org

The Dirty Deli is CLOSING!!!!!

misha — Thu, 29 May 2008 12:17:10 -0400

The Soho Natural, aka The Dirty Deli on Spring and Greene is closing! Apparently the deli can no longer afford the lease, which explains they're penny pinching and high prices. The saddest part is that this Deli is always reliable, and while it appears dirty, everything from here is always yummy and fresh. Local residents are in an uproar -"Where will I get my morning coffee? My office is across the street!" cries Linda Maglionico, a resident photo rep. "But, where will we get our bagels from?" moans Priscilla Hankins, a local sales person from a high end boutique in the hood.

Neighborhood-ers are very sad and are already mourning the loss of their Dirty Deli. Soon we will have to find a new place to buy breakfast and lunch and afternoon snacks. Oh where oh where will we go?!?!?!?

Tears.

mishamishka

Re: La Paryse

foodannie — Tue, 20 May 2008 23:24:53 -0400

brophy brothers in santa barbara, california, which is on the harbor and is THE place to eat fish, has the BEST burgers ever. unbelievable, but true!

Grillin On The Bay - June 7, NYC's Only BBQ Contest

WhiteTrash BBQ aka BrooklynQ — Sun, 18 May 2008 19:44:56 -0400

Judges and Cooks are still neeed!

to benefit St. Mark School
Sponsored by RUB BBQ

Grillin' On The Bay
New York City's Original Barbecue Contest

Saturday, June 7, 2008

Open to the Public - Free Admission

St. Mark School
Corner of East 18th Street and Avenue Z
Sheepshead Bay, Brooklyn, New York

New England Barbecue Society
Sanctioned Grilling Contest
Chicken Breast, Fish, Pork and Chef's Choice

Broadcast Yourself!

dB. — Tue, 13 May 2008 09:33:33 -0400

If you're in my friends list on FoodCandy, you should have already received this as a broadcast last week. It's time to roll this out officially.

Broadcasts are pretty cool: they go to your friends only. So you can notify your friends about something worthy going on in a couple of clicks. Use the Broadcast button under Me Me to send a message to your friends. And you can also broadcast random pages on FoodCandy by clicking Broadcast links available all around the site (eg., broadcast an interesting event or a blog post).

The system is based on the unified RSS platform that powers all FoodCandy subscriptions, so you can unsubscribe from broadcast updates by clicking on Subscriptions in Me Me. There's one caveat: in order to block someone specific from your broadcasts you have to de-friend them. They don't get notified, but they might notice that they are no longer friends with you.

cheers
dB.

dB. - http://www.dblock.org

Re: big city chickens

misha — Fri, 02 May 2008 19:51:42 -0400

Woah. What about on your balcony?

mishamishka