BoingBoing, via Kottke, points us to this ooooold article from Serious Eats back in March of 2007 that explores broiling pizza at home using, of all things, Domino’s pizza dough. From the initial conversation with Domino’s through the process of finding the right way get the oven up to temperature.
I won’t give away any of [...]
Big news! There have been hints on my twitter feed for months now, but all of the pieces have been made public, so I can make at least the first of my big announcements:
The Food Geek is now a regularly appearing column in Fine Cooking Magazine. The first column, which is about the Maillard reactions [...]
A couple years ago, I regularly brewed coffee with a Bodum Santos Vacuum Coffee Pot. It was a great way to make coffee, especially in the environment that I worked at the time. However, there was a flaw with the coffee pot, and it wasn’t brewing for long enough to develop the flavor that I [...]
The image used in the preview of this article was taken by John Pastor and used via a Attribution-No Derivative Works 2.0 Generic license
It’s hardly a secret, especially after Oprah told everyone to buy one, that Amazon has* an e-book reader called the Kindle. There’s a general review of the Kindle and a comparison between [...]
To start of the new year properly, Mike Tremoulet, a.k.a. @coffeemike, has compiled the Twitter Cookbook. It’s a collection of recipes from folks on twitter, compiled into a single book that available electronically or, for the cost of creation*, a print on demand book.
There is a Food Geek recipe on there, but I think the [...]
EcoRenovator has a post on how to make a fridge that runs on 100Wh of energy per day. It’s links to a PDF by Tom Chalko* that basically shows you how to modify a chest freezer to operate in temperature ranges.
The nice thing about the fridge is that, when you open the door, the cold [...]
Okay, I’ve decided to go on vacation. New posts starting January 1. Have a good holiday season, and don’t be too irresponsible on New Years Eve!
Okay, this should be the final installment of my Chili saga, for a while, but it’s an important one. This is your basic, all-purpose* chili powder. No fancy caraway, no dedicated mole to match with it. Just pure chili powder.
Ingredients
6 oz. Dried Chiles, seeded and cut lengthwise into 1-inch wide strips
2.5 oz. Cumin Seeds, whole
.25 [...]
The Ideas in Food folk, Aki Kamozawa and H. Alexander Talbot, have a regular food science column called “Kitchen Alchemy.” The most recent one I’ve seen is Making Vinegar at Home. As we have discussed, I’m a big fan of making things that people normally don’t think they can make, and vinegar definitely qualifies. This [...]
I made my first Hot Buttered Rum this evening. How could I not try it out, especially after locating the recipe for the world’s best hot buttered rum? It sounded like everything a winter drink should be: warm, booze-filled (sorry… infused with distilled spirits), sweet, and buttery. It sounded fantastic. You know what?
It is fantastic.
The [...]
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