Twenty Questions with Tasty Trix
It’s rare that we come across a food blog that offers truly unique foods and perspectives, so when we discovered Tasty Trix we knew we’d found a true gem. Fabulous photography and a unique, fun writing style, this Trix has it all! Still not convinced? Check out the wrap-up for “The 12 Days of Feasting” they did over the holiday season – all dishes from the medieval times but look as if they’d fit right in on today’s holiday tables. So check out Tasty Trix and see what all the fuss is about!
How long have you had a food blog?
Since July 2009.
How would you describe your site to new readers?
To me, food is incredibly personal, and because I don’t come from a family with any interesting food traditions or culture to speak of, I’ve had to create that personal relationship with food on my own, from scratch. My site is all about exploring different cuisines and dishes from a variety of countries and cultures, past and present. I love sharing my culinary journey and discoveries with others through recipes, photos, and stories.
What made you decide to start your site?
My husband and I were sitting down to a homemade meal of shrimp remoulade one summer evening – already discussing what we were going to have for lunch the next day – and he just looked at me and said, “You know you need to start a food blog, right?” I hesitated at first, I think because in my work as a writer/journalist I’ve always resisted any sort of confessional, tell-all style of writing. But he got me thinking, and so I decided to give it a go. I’m so glad I did – it’s reminded me why I started writing in the first place.
Is there any personal meaning behind the name?
Yes, Trix is my alter ego! For some reason, people throughout my life have spontaneously called me “Trix,” or “Trixie,” even though it’s not my “real” name. There’s something so saucy and sassy about that name – I just love it, and totally identify with it.
What advice do you have for new bloggers?
First of all, read a lot of food writing. Not just blogs – read restaurant reviews and cookbooks and food history and memoirs. The more you read, the better you’ll write. Then, ask yourself why you want to do it. There are a lot of food blogs out there – what do you want to bring to the conversation that’s a unique expression of you?
What’s the best thing about being a food blogger?
I have two best things. The first is the incredible people I have met through blogging. I really can’t decide if sweet and kind people are drawn to food blogging, or if doing it somehow turns you into a better person! The other great thing is the way it pushes you to try new things and become a better cook, writer, and photographer.
What’s the worst?
To be honest, the worst thing is that I can’t do it all the time. I find myself thinking about it when I should be doing work that actually pays, and it would be very easy to let it consume all of my time.
What food blog inspires you the most?
There are so many, and in a way I’m most inspired by whatever seems to fit with my current mood. That said, I am always inspired by the interesting & healthy dishes, quirky personal stories, and beautiful photography at Citron et Vanille; I inevitably find something I want to make at the Little Teochew, plus I love her writing – it’s breezy and witty and fun; and I absolutely adore Taste of Beirut – I learn something every time I visit that site, her food is just luscious.
What camera do you use?
A Canon Digital Rebel XT. But I had to go look! Actually, the photography and images on my site are a total collaboration with my husband – for one thing, I certainly can’t take process shots when my hands are covered in flour! But we take turns shooting the food and we each have our own ideas about which shots looks best. It’s really fun and he’s so supportive and enthusiastic.
Do you have any formal training in the field of cooking?
Funny you should ask that question. I just started a culinary program in baking & pastry arts this year. I guess I’m what you’d call a career changer … I absolutely love it so far.
Do you watch a lot of cooking on TV?
Oh my, yes … Top Chef, Last Restaurant Standing on BBC America, & Kitchen Nightmares – but the British version. I hate how in the American version they always manufacture a fairy tale ending when it’s clear that everyone still wants to murder each other and the place is going to go broke in a matter of days. And because I love nothing more than a hot mess, I do like to catch re-runs of Semi-Homemade with Sandra Lee. The food is just so appalling and hilarious, I can’t get enough – I especially love how excited she gets for cocktail time. You can really see how her new, low-budget, mostly alcohol-free show has broken her spirit, the poor thing.
Do you have a favorite chef, celebrity or otherwise?
I am in awe of Peter Reinhart (The Bread Baker’s Apprentice), but my sentimental favorite would have to be Masaharu Morimoto, who was the Iron Chef Japanese on the original Iron Chef – the crazy one with the English subtitles, bizarre secret ingredients, and the fortuneteller food judge. It was fantastic! Once I remember Chef Morimoto actually made turkey sashimi. I got to interview and meet him years ago for an article I was writing about the show. The voice they used to dub him made him sound so mean and scary, but it turns out that he’s incredibly sweet and polite – even shy. I got to drink tea with him at Nobu, and it was quite an experience.
How challenging has it been to find a loyal reader base?
I can be very impatient, so those first few posts with zero comments made me feel certain that no one would ever want to read anything I had to say about food. But I read other blogs, and made comments on things I liked, and Tweeted my posts, and joined food sites, and then – presto! – I finally got my first comment. I think if you’re passionate about what you’re doing, and you put yourself out there and interact with others who feel the same way, it’ll all fall into place.
What types of food do you enjoy preparing most?
Hmmm. Overall, I think I enjoy preparing breads and savory dough-y things more than anything. I can get a bit manic at times, and bread is the least expensive therapist around. Working with the dough is meditative and soothing for me, and it engages all of the senses so completely.
Do you have a signature dish or two?
That would have to be my vegetarian version of spicy West African peanut stew, and probably some of the other African dishes I love to cook, like Ghanaian red-red or Kenyan m’baazi.
Favorite kitchen gadget?
I’m not a big gadget person, but probably my pasta machine, and my new immersion blender that my husband got me for Valentine’s Day. Don’t think he’s not romantic – it came with breakfast and flowers, plus it’s red!
If you could choose to be any food, what would it be?
This is such a strange question! I can’t decide if I should be something yucky that no one would want so that I wouldn’t be eaten, or something delicious. I think I’ll be something yummy that no one would eat all by itself, but a food I love to use in my cooking – a habanero pepper.
If you could banish just one food from the earth, what would it be?
I would ban any animal product that’s been obtained through cruelty, factory farming, and/or industrial agriculture.
What’s the one super power you wish you had?
I would be bionic!
What’s your favorite thing about “Refrigerator Soup”?
There are other food photography sites out there, but to my knowledge you guys are the only ones who really make the effort to get to know the personalities behind the images, and share that with others.
To see more of Trix’s fabulous food photography, delicious recipes and to subscribe to her blog, please visit her at Tasty Trix.
To learn about how you can get Featured, please email us at twentyquestions [at] refrigeratorsoup [dot] com. Note: Priority is given to those bloggers who consistently submit photographs, so please keep that in mind before inquiring.
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