Category: sites

21
Jul
2009

“You Don’t Win Friends With Salad.”

So says Homer Simpson. Nevertheless, Mark Bittman, writing for the New York Times has come up with 101 ways to make a meal out of salad, ranging from vegan, to vegetarian, to omnivorous.

09
May
2009

Holy Crap.

For her third anniversary of blogging, Pioneer Woman gave  away five 14-cup food processors last week. She asked people to post what they were making for dinner last Wednesday. The contest rules specifically insisted on only one entry per person….

04
May
2009

Southern Restaurants

On a recent trip down south, my (other) brother, his son, and I managed to hit a couple of fine and famous eateries on a road trip to Nashville and Memphis, Tennessee, ending up in Huntsville, Alabama. Although we only…

11
Mar
2009

Lobel’s : Who are your customers?

I took advantage of a promotional $50 gift certificate from Lobel’s, an upscale New York meat market that also does mail-order, at least 7 or 8 years ago, and I’ve been on their mailing list ever since. I have to…

04
Mar
2009

High Pressure Chili

So I ended up making chili con carne tonight using my new pressure cooker, pretty much just as described by Jacques in the last post. I used a course grind of buffalo meat instead of beef, and I saved the…

04
Mar
2009

Hook, Line and Sinker

Ok. So I fell for it. I watched Jacques Pepin make chili con carne in an electric pressure cooker. I didn’t even know these things existed. I’d been contemplating purchasing a regular pressure cooker for awhile now. I added one…

31
Jan
2009

Foodie Jargon, Jan ’09

bilingual adj. Out of the types of celestial seasoning tea, the bilingual teas seem to appeal mostly to Hispanic communities. These teas are called bilingual because they mix two different flavor like banana and apple, or cinnamon and apple, or…

30
Dec
2008

Food Neologisms for December, ’08

“Bowl of red,” “Randall,” and “Sikparazzi.” bowl of red n. The fact that a Texas “bowl of red,” as chili is commonly called, has no original relationship with past didn’t matter. Randall n. Wayne decided to attach a bag of…

10
Dec
2008

Mysterious Food on the Internets

Daily Lunch is a japanese site detailing one obsessive artist’s lunch box, and their artistic creative presentations. How frozen pizzas are made. What’s in a twinkie? (Amazing. Twinkies have been around for 78 years! They’ve been around as long as…

19
Nov
2008

Welsh Rabbit

This was one of my granddad’s favorites. It’s very economical. You can probably make it for less than $5 total provided you have all the seasonings on hand. (Especially if you grab your cheddar from the dairy aisle of the…

15
Nov
2008

Sixty Years of Christmas Cookies

(image courtesy Gourmet Magazine) Gourmet Magazine offers up a great site detailing 60 years worth of recipes for cookies. The recipes are presented just as they appeared on the pages of the magazine, so the recipes for the cookies from…

10
Nov
2008

Shells and Coins

6 italian sausage links (hot or sweet) 2 tablespoons butter (or olive oil) 1 small onion, chopped fine 1 clove garlic, minced 2 tablespoons chopped parsley, plus a little more for garnish 2 fresh tomatoes, seeded and chopped 1 pound…

26
Sep
2008

Lamb and Wild Rice with Roasted Autumn Vegetables

A good project for a lazy Sunday. It will fill your place up with some great aromas. This recipe is a mixture of rich, tender roasted pumpkin, flavorful root vegetables, and earthy lamb and wild grains, and is based on…

28
Aug
2008

The Omnivore’s Hundred

A foodie blogger in the UK has manufactured a meme and came up with a list of 100 items for people to repost on their blogs to say what they’ve eaten, what they haven’t, and what they won’t. I managed…

16
Jul
2008

Fish Market : What to Buy, What to Avoid

Monterey Bay Aquarium provides an excellent list of which fish and seafood to buy and which to skip. It’s fully hyperlinked, so you’ll find out why you should avoid a particular fish. Orange Roughy, for example, is a fish I’ve…

09
Jun
2008

DC Area Best Restaurants, 2008

An important resource for locals and DC tourists alike. Reminiscent of my own Google Maps project, someone took the time to enter all 100 of the best restaurants in the greater DC area, as listed by Washingtonian Magazine, into Google…

30
Apr
2008

Salmon Fritters

If you’re feeling rich and extravagant, replace the canned salmon with fresh chopped salmon, or lump crab meat. 5 green onions, finely chopped ½ sweet red pepper, finely chopped 1t garlic powder ¼c mayonnaise 1 egg, beaten 6 oz. flaked…

20
Apr
2008

Pick Your Own Produce VA/MD/DC

Last year, I used Google Maps to locate all of the “pick your own produce” farms in the greater Washington DC area. Berries dominate the list (black-, straw-, blue-), but also apples, cherries, and some let you pick your own…

17
Apr
2008

Bring Your Own Bag

I’m seeing more and more people get into the spirit of environmentalism by bringing their own durable grocery bags into the store with them. My local Trader Joe’s has a contest where they’ll give away a $25 gift card for…

13
Apr
2008

Hamburgers

I made hamburgers for dinner last night. A pound of 85/15 ground beef, a small diced onion, some finely diced herbs like rosemary and parsley, some of my favorite smoky paprika mix, salt, pepper, maybe a little steak sauce ……

11
Apr
2008

How to Braise

Braising is just cooking a tough bit of meat, partially submerged in a moist, flavorful liquid, for a long time, at a relatively low temperature. You wouldn’t want to try it on a tender New York strip steak, or a…

07
Mar
2008

Cooks Illustrated Almost No-Knead Bread

Although you need a login to see their video about the process (or go to iTunes), you can now see the recipe for their modified No-Knead bread recipe (2.0) for free.

05
Feb
2008

Classic Bugs Bunny

French Rarebit (1951) (Keeping this page up-to-date is pretty tricky. Sorry if the videos don’t work for you.) Rabbit Fire (1950) Bugs: “Filet of Duck Bordelaise Maitre d’Butter. Yum-yum… Duck Polonaise Under Glass. Mmm-mm.” Daffy: “Rabbit au Gratin de Gelatin…

06
Jan
2008

Cooks Illustrated, No-Knead Bread 2.0, Revisited

If you have iTunes, you can view a video by Cook’s Illustrated about the making of, and the science behind, their No-Knead Bread 2.0 technique for free. And someone over on the R.U. Serious? blog seems to be less concerned…