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 ...

Here's another cross-post. Today I had planned on writing about another momentous political event from ten years ago. But as I was traveling the highways and byways of town today, ...

By Mike Hawkins http://www.foodfunk.ca Atlantic Canada is not really known for its food.  Some people coming to the region for a visit tend to pack a lunch if they’ve been here before. We have to admit we do some weird stuff here.  Cinnamon, ...

With Christmas barely eight weeks away, and Thanksgiving just around the corner for my American brethren, I thought this might be a good opportunity to talk turkeys, not least because I spent yesterday on a genuine working turkey farm just south ...

In my mind, certain foods require a certain set up for proper enjoyment.   Some of these set up are fairly straight forward, others might just give you a hint of just how quirky I am. What's ...

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 ...

Tuesdays are Lunch Bunch days in Downtown Oakland. Anywhere from 3 - 6 friends get together and visit a local spot for easy conversation and cool flavors. This week we went to Rico's ...

Here's a cross-post of my latest blog entry. A food I don't understand is Poi. My college roommate was born and raised in Hawaii, (no, his name doesn't start with Barack O), so he was always ...

Fresh pasta was one of the things that really got me on a path towards a love of food.    I was 20 years old when I finally got out on my own and had to start feeding myself for real.   ...

After last week’s jaunt into vaguely luxurious territory, I’ve chosen to bring things back down to earth a little with today’s ‘Nibble’. I started doing this series a couple of months ago in order to create a semblance of structure to my ...

when it comes to cooking, i am lazy.  i find that preparing food falls into two distinct categories for me.  the first is necessity -- preparing food just because i have to feed myself (usually this means quickly because i am ready to eat as soon ...

Here's a cross-post of my latest blog entry from www.crabbycook.com. I was not always the culinary crab you now read before you. Like most male cooks, I first chose to master the ...

Of all the culinary fads and fashions and phases and phenomena, molecular gastronomy is perhaps the one that excites me most. Of course, I adore and pursue simplicity in much of my cooking and gastronomic pursuits but there is something so wondrous, ...

I have a real ‘thing’ for delis; you know a vaguely irrational adoration bordering on obsession. A deli is the absolute epitome of culinarianism. Of course, I have a deep set admiration for butchers, bakers (less so for candle stick makers), ...

They are dropping like flies around here.  Half my workplace has been out sick in the past few weeks and my kid is full of snot. I don't have time for the seasonal plague so I decided to concoct a soup that will kill any virus within a mile. I was going to post ...

We’ve always known Jalapeno as a bit of a spicy character. After a series of successful roles in a number of Robert Rodriguez movies, he went on to a successful modelling career, becoming the face of Old El Paso for over four years. But more recently, ...

On youtube there is this video which seems to be produced by sprint or something about how to "quick peel" and egg.  They have paid for stumble upon placement I believe, and have ...

Some friends of mine ate at the Denny's in Emeryville the other night and were lucky enough to be able to view their "Allnighter" menu.  This menu included a strange dish called, ...