Food Blog

KIPlog cooks, eats (and drinks)

Entries from October 2003

Food blogs

October 31st, 2003 · Comments Off

Parts 2 and 3 of eating on the east coast are coming, but I had to stop and collect the many links to all the great food blogs I’ve been finding. I’ll have to make sure these all get on the list.

chocolate and zucchini nice photography and an excellent ‘bloxicon‘ of French food terms

ExplodingChef a tasty British food blog

Mary Beth’s Kitchen

il Forno a baking blog

pabulum

Walker NY eats

The food section NYC based food blog

gastropoda “a large and varied class of which the writerly genus chooses to travel on its stomach”

The Cheese Diaries

Culinary delights

daily olive “delightful morsels for foodies, without the pits”

chopstix

Philly lunch box

Sloweb food news from Slow Food

VittlesVamp “Musings on food, drink and merriment…from a decidedly decided perspective… ”

weber cam not an actual weber grill cam, but a pretty good food blog none the less.

And in the not really a blog category:

Bears in the kitchen Has a good glossary, an informative tips and tricks page and tons of other food knowledge. For instance I learned “Apocolocynposis means fear of turning into a pumpkin.”

Lunch at noon Nicely done Flash recipe site.

Mamas Kitchen “Our recipes are heirloom recipes. They come from our mothers, reflecting our genealogy.”

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Tags: Food News and Links

NY Eats part I – Branzini

October 29th, 2003 · Comments Off

sardines.jpgWhile In NY, I had lunch in Branzini, Rick Moonen’s bistro on Madison and 41st. The coconut clam chowder sounded good, but I choose the Grilled Portuguese Sardines with extra virgin olive oil & lemon. This is the sort of thing that needs nothing else besides olive oil, parsley and lemon. In a NYT’s Review, William Grimes says “…the world divides into two great camps, sardine lovers and infidels”. skate.jpgFor the main course I had the Sauteed Skate, pommes fondant, lemon caper butter. Pommes fondant means potatoes something or other and were really good. A fondant is usually a cake decoration, but in this case it is a sort of pureed and pressed potato. Here’s a similar recipe.

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Tags: Restaurants

Pork Chops with goat cheese, sage bourbon sauce

October 28th, 2003 · Comments Off

fire1.jpgI know I promised you restaurant reviews from the east coast – I just need to mess with a few more pictures and find some explanatory links, and I’ll have them up. But before I forget, I need to post this pork chop recipe I made while camping this weekend. Some browned chops, simmered in a goat cheese, sage, and bourbon sauce, was about the best camp meal I’ve fed myself in awhile. Next time I’ll look for the thick cut ‘chop-on-a-stick’ pork cut, with the frenched bone as a handle or I’ll cut them myself. Camp food should be easy to eat without a fork, mainly since you don’t have a much better eating surface than your lap.

I’ve mentioned my two burner coleman stove and other camp cooking gear before, actually twice. As I mentioned then, it would be nice to use the fire to cook on, giving the food that wonderful natural smoke flavor – “But of course the reality is I’d have to build some sort of rotiserrie contraption, find and cut only the best wood, and keep everybody else from throwing beer cans, Christmas tree-sized pines and other things on the fire for an hour. Too much work, especially when the time is better spent drinking.” So we depend on our Coleman stove to prepare the sort of meals you really can’t pull off on a fire without a lot of work.

pork chops, I used a 2.5 lb package of center and end cut chops
sage, fresh, minced
mushrooms, sliced
a large onion, diced
goat cheese, one small package (2.5 oz.?)
1/2 cup of water
a shot of Knob Creek bourbon

porkchop.jpgThe chops, onion and mushsrooms were browned in a pan then simmered in a covered pot with the water and sage, until they were cooked through, low heat, about 20 minutes. Then the whole package of goat cheese gets melted in. The a shot or two of bourbon was thrown in, and the heat was increased, to burn off the alcoholy taste a bit. More sage was thrown in, about a minute before it was served.

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Tags: Meat Recipes

NY Eats

October 23rd, 2003 · Comments Off

I’m almost done with my review of places I ate while ‘back east’. But I’m packing to go camping tomorrow, so I’ll just entice you of some pictures of what we ate at Aquavit.
aquavitcompo.jpg

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Tags: Restaurants

Foodlinks

October 14th, 2003 · Comments Off

The perfect cheese sandwich has been perfected.

The last link was found at a tasty British food blog called ExplodingChef

Extreme pumpkins! These are hilarious. Includes a conjoined twin pumpkin. Lots of good advice for designing and carving pumpkins. I never even thought to carve with a sawzall. He even tells you how to cook up the seeds. Found at janeroeisdead.com.

McSweeneys reviews of new food

Congress Cooks “Our elected officials share some of their favorite recipes, many featuring foods special to the part of the country they so proudly represent. You can find interesting recipes from soups to desserts, award winning recipes and family favorites…. from sea to shining sea.” I actually found this while looking for a recipe for the chocolate rasbery tart – one was listed for Mark Dayton from Minnesota Our local Senator Dick Durbin, gives us Hungarian Butterhorn Cookies.

BBC – What’s in Season in October

I’m sorry to see local Chicago food/restaurant weblog, Making of a Restaurant close its doors. Not that food blogging is on the wane here in Chicago – Gapers block has some food-centric regular features, Jes, talks about eating in Ghana, Leigh tells us about a Cubs pumpkin and empty-handed had some good food links a week or so ago.

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Tags: Food News and Links

Rick Bayless sells his soul

October 7th, 2003 · Comments Off

I’ve been trying to work up a post worthy of my level of disgust, after seeing Rick Baylesss in a Burger King commercial. Therefore, I’m not going to edit, I’m just going to let it spew.

TV cooks have been rapidly diminishing as far as creativity, artistry, and inspiration. Now, one of the most innovative local culinary artists, sells himself out, with a piss-poor attempt to get us to think that some processed food-like product, engineered to be identical in 11,350 restaurants in 58 countries worldwide, can replace the fresh, locally grown ingredients he’s promoted for years. It’s an assault on everyone who loves food as something more than something you can procure and shove in our mouths during our allocated 30-minute lunch hour.

Hopefully the foodies in Chicago will not stand for this culinary treason, and will run Rick and his restaurants out of town, just like the Trib did with his brother (Skip, an ex-Tribune reporter, allegedly was canned for staging a campaign to trade Sammy Sosa and Mark Grace away from the Cubs, also a treasonable offense).

I’m sure Rick will find work as a BK manager, working the grill in a rest stop franchise somewhere on an interstate in the southwest, in one of the hundreds of corporate food troughs that threaten the livelihoods of the endangered local diners, and mom and pop restaurants, which still serve food grown and prepared in their own state.

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Tags: Food News and Links

Food blogs

October 6th, 2003 · Comments Off

Earthly Delights “Delectables::Libations::Erotics::”

LivingSmall Thoughts on Literature, Food, Faith and the Subversive Power of Living Small

Foodways from Lawrence, Kansas

World Famous Recipes Weblog

To prep me for a trip back east in a few weeks – some NYC food blogs:
nyc eats (great NY food blog!)
Walker New York: Eats
Gothamist’s food category archive

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Tags: Food News and Links

Produce labels

October 5th, 2003 · Comments Off

labels.JPGMemorizing PLU codes (product look-up) on your fruit labels could be useful, but its more important to know that a 9 in front of your number means organic produce, and an 8 means it is genetically engineered.

Lots more about fruit labels at World of Fruit Labels

The Food Snoop mentions some potential hazards from fruit labels

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Tags: Food News and Links

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