More on sMACdown
Posted on January 5th, 2009 by leeA few days ago, we showed our interest in sMACdown, the upcoming Mac ‘n Cheese competition in Brooklyn. Midge Pingleton wrote us answering some questions we had on our minds about it.
Cut & Sewn: How did you get into food blogging?
Midge Pingleton: I started the food blog when I started culinary school mainly as a way for showing my family back home in Buffalo and friends who might be curious some of the stuff I was learning in school as well as what I was discovering for myself. It’s funny for me to look back now at my very first blog to see how much more interesting my dishes have become and how my photography has continued to suck all the way throughout.
More questions after the jump.
Have you held contests before?
This is my first contest as a host. I have participated, however, in my fair share of contests over the past year from hot dogs to cupcakes to fondue. It’s always super fun and it’s amazing to see the creativity and how very different the same food can become.
Why mac n’ cheese?
Mac ‘n Cheese is one of those things that EVERYONE thinks they do the best from your grandma to your best friend (and I really do want someone’s grandma to enter). I think it’s a logical choice for competitive cooking.
What are some things you never want to see in mac n’ cheese?
If it were up to me, mac ‘n cheese would always contain bacon. I think I would be really disappointed to see brown sugar (or any sugar for that matter) in mac ‘n cheese.
What would you like to see on a shirt?
My friend an I got eaten alive by mosquitoes once on the “Vampire Tour” in New Orleans and I have always wanted to make a tshirt that said “I got bitten on the Vampire Tour in New Orleans”. Ya know, you could sell them at the end of the tour!
Thanks for the answers and we’ll see you at the sMACdown on January 21 at Glasslands.
