There are a couple of sites that I have a difficult time not linking to whenever there’s a new post. Ideas in Food is one of them, and khymos.org is the other. They have consistently good information and you should probably just add them to your rss reader if you haven’t already.
Today I’ve failed at [...]
There’s this site called instructables. Its purpose in life is to have step-by-step instructions of doing just about everything, all generated by users, with the ability to comment and so on.
A lot of these projects are electronics, or carpentry, or steampunk, or what-have-you. Cool stuff, but not useful for thefoodgeek.com. However, instructables recently held the [...]
Because we don’t live in a culture of enough excess, I have invented a new sandwich. It takes all of the best things of the BLT sandwich, namely the bacon, bread, and mayonnaise, a.k.a. all of the non-vegetably things, and threw out the rest. And thus I give you: The BBB Sandwich!
What was I when [...]
One of my favorite food activities is when someone is having a problem with a recipe and ask for help. Whether it’s asked directly to me or just in my vicinity, it gives me a chance to test what I’ve learned and see how well I’m doing. There’s nothing like taking some basic problem, breaking [...]
One of my twitter friends posted what was, to him, a disturbing tale of a cake transformed. In 140 characters or less, here was the conundrum:
After eating the cake, his mind was alight with frightening tales of adulterated coffee in offices and strange and weird ways that the cake could have become more moist over [...]
The Very Good Taste Omnivore’s Hundred:
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild [...]
Yesterday, I thought I would give my wife a treat, so I made for her a bit of art on her latte. We were watching Babe at the time, so I figured it would be fun to make a rooster crowing on the roof of a farmhouse. It wasn’t until after I finished that [...]
Hot cheese bread: grip it and rip it! | King Arthur Flour - Bakers’ Banter: “
If you’re a yeast bread baker, you know that different loaves provoke different visceral responses. There are sandwich loaves, golden brown and perfectly domed, that seem almost too beautiful to cut into. And there’s country sourdough bread, whose occasional lack [...]
Seasonal Ingredient Map: “Epicurious has created a handy, interactive map of seasonal produce by state. Select a month, hover over a state, and a list of in-season ingredients is displayed with links to the ingredient descriptions and recipes….
I was looking for one of these a couple of years ago, and this one seems pretty good. [...]
Making your own vanilla extract appeals to me tremendously. I must do this.
The Traveler’s Lunchbox - Project Vanilla: “There are probably easier ways to do it, where you just use a set ratio of beans to alcohol and let it sit until ready. The beauty of this method, however, is that a) aside from the [...]
The Food Geek by Brian J. Geiger is licensed under a Creative Commons Attribution 3.0 United States License.
Permissions beyond the scope of this license may be available at http://thefoodgeek.com/about. - Powered by Wordpress