Whenever I go to bake, I have two go-to books that I like to check first. One of them is Alton Brown’s I’m Just Here for More Food, and the other is Shirley O’Corriher’s Cookwise. I imagine I’ll be adding The Breadmaker’s Apprentice at some point, but I don’t have it just yet. What makes [...]
Alton Brown reups for another three years: “
Filed under: Business, Television/Film
It is my opinion that Alton Brown is one of the best things about the Food Network these days. Rachael Ray jumped the shark when she teamed up with Oprah and I can not deal with the train wreck that is Sandra Lee. [...]
Music and Myth. An examination of segments of cooking shows, with specific attention paid to background music as well as a brief criticism of an episode of Good Eats.
Biology at the beginning of the third millennium, the 21st century, the year 2006, is much like Physics was in the 1950s. We’ve recently uncovered the tools and built up the requisite knowledge to make huge strides in our ability to understand what happens with life, as well as our ability to control it. With [...]
A really quick update. No, I mean it, really quick. It looks like I’ve overextended my time a little bit for the past month and the next few weeks, so the site is going to have to slumber until mid-October. In the meantime, here are some links for a few audio programs that might be [...]
For those of us who watched the fourth episode of Alton Brown’s Feasting on Asphalt, there were plenty of items of note. There was the unfortunate accident, the nice police officer who managed to get his own TV show, and the revelation that Alton Brown pretty much makes coffee the same way I do (and, [...]
Travel, Cake, and Contests, an examination of the summer shows on Food Network.
An examination of Feasting on Asphalt, Throwdown with Bobby Flay, Ace of Cakes, and Road Tasted. There’s some mention here and there of Food Network Challenge, Kitchen Accomplished, Iron Chef America, Sugar Rush, $40 a Day, and No reservations.
I was watching The Cookie Clause episode of Good Eats a moment ago, and he mentioned that powdered food pigment is better in many cases than gel, paste, or certainly liquid. Liquid because it’s weak in color and will throw off the recipe, gel because it’ll crack a royal icing, and gel and paste because [...]
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