Hand-Picked Posts
by 77 or 88 on 9-25, in 77 or 88's Blog
Pittsburgh's own unique take on the art
form of sandwich-making – the Primanti Bros. They make their
sandwiches with the standard meat, cheese, and tomato, but also with
the ...
by Tom Caster on 9-21, in Tom Caster's Blog
Tags: Reddit
For some inscrutable reason the other day, I found myself at the Kansas State Fair. For some other strange reason, they had a giraffe. In Kansas. This one is going to take me a while to get ...
Recent Blog Posts
by dan on 9-02
Over in the forums there is a discussion going on about a meme that has been making its way around the food blogosphere for a few weeks. I do not know who came up with this list, but it's a list of 100 things you should eat before you ...
by Chris Lehrer on 10-07
I adore knives. I don't mean I collect weird fantasy knives and swords or something - I outgrew that before I could afford the things, fortunately. But I have become addicted to knives in the kitchen, and I am mesmerized by good information ...
by Hawk on 12-15
By Mike Hawkins www.foodfunk.ca Every decent pub on the planet has chicken wings on its menu. They're like crack when it comes to the bar snack, and I'm a true addict. Sadly though, not all pubs can manage a decent wing. I can imagine ...
by dan on 9-02
If you are just starting this post, please go back and start at part 1. 24. Hostess Fruit Pie
Hostess
is a brand of the Interstate Bakeries Corporation in the United States,
known for its line of snack foods, such as Twinkies, ...
by dan on 9-02
If you are just starting this post, please go back and start at part 1. 49. Umeboshi
Umeboshi
are pickled ume fruits. Ume is a species of fruit-bearing tree in the
genus Prunus, which is often called a plum but is actually more ...
by dan on 12-27
I am a geek, for sure. I like food as we all know. I have been keeping a list of some links I like for food geekery. I think there are a number of different types of food geekery: One comes in the form of Alton Brown and ...
by Chris Lehrer on 9-15
In 1975, Don Maloney, an American
expatriate businessman who’d been writing a series of short columns for the
English-language Japan Times, published a collection entitled Japan: It’s Not All Raw Fish. In these
little ...
by dan on 9-08
Earlier this summer the wife and I were talking about how much we enjoyed Alton Brown's feasting on asphalt last year. It was a good show, full of Americana which sometimes I like, sometimes I don't. I did spend a lot of ...
by Chris Lehrer on 9-05
I just noticed that over in the pantry section, both of the mentions of miso other than mine refer to a pre-made salad dressing that has miso in it. I also notice that people are having trouble finding this dressing. I’m here to help! Here’s the secret: miso is inexpensive, keeps ...
by lara on 2-07
We all know that bad things can happen to babies if their moms drink too much during pregnancy. We've also known that probably an occasional glass of wine is not "too much." What we haven't known, though, is whether there's a light-drinking ...
by Chris Lehrer on 1-08
Some time back, I wrote a long post about knives: which ones to buy, how to maintain them, and so forth. There is a good deal more to be said about that, and I’ll do it one of these days, but for the moment I’d like to talk a bit about what ...
by Alex Rushmer on 5-11
You want to do what to my sphere? Inverse it? Well, that’s quite enough of that, thank you very much. Despite
sounding like the name of a prog rock group from the mid 70s or the
title of an obscure drum and bass album, inverse spherification is a
rather nifty culinary technique. ...
by Chris Lehrer on 10-29
Okay, admittedly that’s not really the proper name for takikomi gohan, but when it gets right down to it, that’s what it is: rice with stuff in it. That's even basically what the Japanese term means: steamed-mixed-up-rice (炊き込み御飯). Let’s start with the basic ...
by Joy the Baker on 9-08
If I see another petite papered dessert menu with creme brulee listed on it, I might just scream. Allow me to take this opportunity to over share. I've been going out on a lot of dates lately. I thought it was time ...
by dan on 12-13
Seems that a person went into a burger king and ordered a burger with 15 extra helpings of bacon. Found this here, kinda gross but you have to admire the bacon dedication. The Receipt: The Burger: ...
by Chris Lehrer on 9-30
Everybody likes miso soup, right? Certainly everyone in Japan does—anyway, if they don’t, they’re keeping pretty quiet about it. This soup is very, very easy to make, and it has a lot more range than you might think, since I ...
by dan on 2-20
Recently Starbucks announced that they would start selling instant coffee. I've been thinking about this trying to figure out why they would do this and I have to believe that they simply don't have any concern for quality ...
by ZestyCook on 10-24
Who is up for a Cinnabun that will knock your socks off. We had a family brunch on the weekend and I could not resist making these fresh out of the oven when the guests arrived. Follow along and let me know what you think. Ingredients
1/4 cup warm water
1/4 cup butter, ...
by Ryan on 9-16
I just recently found out that cumin, my go-to spice for Mexican food is key in making curry. Then yesterday I found out I've been pronouncing marjoram wrong my whole life and I realized that I don't even know where it comes from or if ...
by dan on 2-11
Someone who has access to a CT scan (and mcdonalds apparently) decided to do some high quality scans of food. Pretty cool. CT scan of a big mac sandwich CT scan of chicken nuggets CT scan of a filet of fish CT scan of a swansons hungry ...
by Chris Lehrer on 1-21
Time for another introduction to ordinary family cooking in Japan. This time, nabemono, stuff cooked in a pot. It’s not Christmas dinner, but it’s warm and comforting and fun. (Incidentally, the photographs on page 1 aren't ...
by dan on 10-27
Here is a handy chart I found for some different types of apples and what they are good or bad for. VarietyFlavor, Texture
Fresh & Salads
PieSauce
Baking (Whole)
Red DeliciousSweet, Crisp
Excellent
FairFair
Poor
Golden ...
by lara on 11-11
Considering it's been a good ten years now, I remember the day I moved into my first apartment exceptionally well. I was 19 years old, starting my second year at UC Santa Barbara, and my dad had driven me and my possessions down to the ...
by dan on 12-02
Every year about this time I struggle a bit due to my upbringing (christian) and my status as a devout atheist. As many atheists I have a lot of great memories of the holidays and especially christmas. In essence, christmas ...
by Tom Caster on 9-21
For some inscrutable reason the other day, I found myself at the Kansas State Fair. For some other strange reason, they had a giraffe. In Kansas. This one is going to take me a while to get over. Fairs are not just good for giraffes, however. ...
by Liisa on 9-02
Once upon a time I planted cucumbers in my garden and found out they
produce like crazy! Looking for a way to make the most of a stack of
18" Japanese Extra Long cucumbers, I tried a recipe for bread'n'butter
pickles on the ...
by Tom Caster on 9-14
These are not words that one typically expects to see together. Yet as I sat there in Madison, WI, staring at the menu board on the other side of the room in Mickie's Dairy Barn, there it was. Nestled unceremoniously in between the griddle ...
by Francis on 1-28
There are many ways to live your life. Away from people, on a dead island of red sand, for example. Or perhaps in Denver, where there is a nice museum. But there are things that will follow you long after everyone has abandoned you. There ...
by dan on 2-04
For the past few months I have been looking for something I can print and put on the fridge to reference when planning grocery trips. The purpose is to let me know what fruits and vegetables I should look for. Seasonality ...
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