eGullet is a US-based online community for foodies. These examples are from a column in their online magazine 'Daily Gullet'.

Say it not so loud
I’ve been drinking now, pretty much uninterrupted, for over thirty years. I know drink and I know hangovers. Like some wrinkled medieval crone who can use her knowledge of herbs to curse or cure, I can prescribe cocktails to leave you as fucked up as a stabbed rat or I have spells that will get you through a breakfast meeting with the Head of Europe with smile and a ribbon in your hair...

I'm a little teapot
It was made of aluminium and had two handles, one in the regular place and another riveted above the spout. This was so the retired stevedore who ran the place could lift it off the gas ring and pour with it. He was a gigantic man, but then the great Valhallan pot was big enough to have contained a coiled child.

Coffee man
In a space between two tall old houses was a tiny shanty of a shopfront. A stovepipe spewing the intoxicating smell was jammed through a hole in the plate glass behind which lurked an elderly man, tinkering like some mythic kobold among a fantastic collection of antique machinery.

French tricks
The French, obviously, think their food is the best in the world. It's a fair opinion, but I wonder if, at the peak of their international influence, had the English not agreed with them so very much, that the whole of the English-speaking world might not consider other cuisines just as worthy of attention.

Fire & Knives

Fire & Knives is a fortnightly newsletter based around a food feature. The email version has attracted over four thousand subscribers. 

Stretching a chicken
The Gauloise is a spectacular bird with unusually long and slender legs. It smells absolutely fresh and shows no sign of bruising or other damage pre or post-mortem. In fact, once you’ve been staring at it for twenty minutes, its skin is really very beautiful. Of consistent, creamy colour, dry, supple and with well distributed subcutaneous fat that’s still firm at room temperature. I don’t think this chicken was plucked so much as charmed into disrobing by an elderly roué.

Long, low and slow
With a swashbuckling yuppie elan we scorned the cheaper cuts. The finest, most tender meat our new wealth could acquire was 'sealed' in pans as overheated as the market. With vampire zeal we fed and the juices of near raw meat ran down glossy chins.