Food Blog

KIPlog cooks, eats (and drinks)

Entries from October 2004


October 29th, 2004 · Comments Off

oysters2.jpg I had some oysters the other day at the Davis Street Fishmarket in Evanston, which usually has a good raw bar. I had 3 R.I. Wilds and 3 Canada Cups for 9 bucks. The R.I.’s were nice and briney, and the Canada’s were slightly sweet.

Cinnamon had some nice oyster recipes and some oyster opening tip links in her recent article – The World is Your Oyster. She’s a little wary of shucking them herself. Although opening oysters takes a wee bit of dexterity, doing it properly isn’t anymore dangerous than many acts of knife work in the kitchen. I worked on a catering crew many years ago, and opened oysters for several long shifts without a slip, but it seems like every time I go to use a mandolin slicer, I manage to remove at least a fingerprint.

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Tags: Restaurants

Biscuits and gravy

October 29th, 2004 · Comments Off

biscuitsngravy.jpgThis was my most recent attempt at biscuits and gravy. I figure another few years and I might have it perfected. It took me years to figure out how to do the gravy without making paste, or some sort of congealed mess, and I can’t for the life of me, make a good batch of biscuits. These were ok, but not as flaky as they should be. I blame an inconsistent, too hot oven and my beating up on the flour with a few too many strokes and rolls.

You can do all the reading you want on how to make biscuits and gravy, but too many variables make it one of those trial and error dishes. This is the recipe I used. My only alteration was the addition of some bacon (and its grease) and about a half habanero, finely minced.

A few tips from Grandma’s Biscuits & Gravy – “Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process.

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Tags: Meat Recipes

Food “issues”

October 22nd, 2004 · Comments Off

Some food issue editorials.

Our National Eating Disorder “The ‘French paradox’ is the most famous such case, though it’s worth keeping in mind the French don’t regard the matter as a paradox at all; we Americans resort to that word simply because the French experience — a population of wine-swilling cheese eaters with lower rates of heart disease and obesity?! — confounds our orthodoxy about food. Maybe what we should be talking about is an American paradox: that is, a notably unhealthy people obsessed by the idea of eating healthily.”

Free market my eye! “Rod Liddle says that supermarkets are cruel to the customer, cruel to the farmer and cruel to the farm animal” He makes England’s supermarkets sound worse than ours.
“For six and a half days every week you cannot buy fish or shellfish in the town unless it’s pre-packed anaemic prawns or pre-packed dried-out cod or pre-packed chunks of livid farmed salmon. Then, on a Friday morning, a chap sets up a caravan, tucked away in a quiet carpark, and surreptitiously dispenses Brixham crab and fresh mullet as if they were Class-A drugs. If you want fresh fish in south-west Wiltshire, you have to turn up between ten o

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Tags: Food News and Links

Halloweenie cookies

October 20th, 2004 · Comments Off

This food blog’s first non-work safe post – Halloweenie cookies. The domain ‘” should give you a clue. “Scatter chocolate sprinkles on the balls to simulate pubic hair,…” Well, you get the idea.

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Tags: Food News and Links

Still Yet Even More Food Blogs

October 14th, 2004 · Comments Off

Three good NY food blogs:

Salli Vates’ NY Food Page Salli welcomes you into the vast world of her New York food obsession.

Adventures of a Gastronome in Training (GIT) One amateur foodie’s quest for culinary enlightenment. Musings on cooking, dining, food products, basically all things edible are fair game.

Curbed’s restaurant archive

In the last post I told you about the brilliant Angry Chef, today I send you to the Bitter Waitress, complete with the Shitty Tipper Database.

And a few more :
Baby hippo bakes
Cat food
Full as a goog
Life begins @ thirty

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Tags: Food Blogs

Yet even more food weblogs

October 12th, 2004 · Comments Off

Becks & Posh “is modern cockney for ‘nosh’ (food). Follow English-Girl-Abroad, Sam Breach, on her culinary journies, mainly in the San Francisco Bay Area, but also on her travels further afield, whilst she plays at being amateur restaurant critic, party planner, good food forager and practising home cook.”

Deep End Dining There’s many a food blogs claim to be about adventurous dining, but this is the real thing, with entires that include Rocky Mountian oysters and hairy crabs. “There’s high end dining. There

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Tags: Food Blogs

Some food reading

October 11th, 2004 · Comments Off

The Ketchup Conundrum “Mustard now comes in dozens of varieties. Why has ketchup stayed the same?” Fascinating study of condiments. “Small children tend to be neophobic: once they hit two or three, they shrink from new tastes. That makes sense, evolutionarily, because through much of human history that is the age at which children would have first begun to gather and forage for themselves, and those who strayed from what was known and trusted would never have survived. There the three-year-old was, confronted with something strange on his plate–tuna fish, perhaps, or Brussels sprouts–and he wanted to alter his food in some way that made the unfamiliar familiar. He wanted to subdue the contents of his plate. And so he turned to ketchup, because, alone among the condiments on the table, ketchup could deliver sweet and sour and salty and bitter and umami, all at once.”

First Catch Your Puffin “So, how was the puffin for me? Fine. It had none of the fishy taste that is supposed to render seagull flesh unpalatable. It was strong, dark, gamy. There was an extra pleasure because when I was a child, my parents had made me a member of the Puffin Club, in which middle-class children were meant to assemble and talk about how much they liked reading. You got Puffin badges and Puffin bookmarks. I took a dark pleasure in eating a puffin that had been shot and plucked and roasted for me”

The Perfect Martini “Technically a “Perfect” of any cocktail that uses Vermouth is one that uses equal parts of dry Vermouth and sweet Vermouth. But of course when somebody tells you that they make The Perfect Martini you know that they aren’t talking about a “perfect” Martini, but instead are talking about “a Martini that is perfect”. Ok, so we’ve now gotten that out of the way lets examine a little closer what it might mean to make this mythical Martini that is so “perfect”.”

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Tags: Food News and Links

More Food Blogs

October 6th, 2004 · Comments Off

I’ve been neglecting my duties over at the food blog list, but I’m getting there. A few weeks without my primary laptop is my excuse to all of you who emailed asking to be included. I’m also going through the several posts of newly-found food blogs that I promised to add to the list as well, and will eventually get them included.

A la Cuisine Awesome photography and amazing recipes, my new favorite. The latest is White Chocolate and Rice Milk Flan with White Chocolate-Pistachio Emulsion. A lot of work goes into this beautiful blog, not just in the complicated, adapted recipes, but in the photography, which includes great shots all along the stages of the preparation as illustration. This list is alphabetical, but even if it wasn’t, I’d put this one at the top.

AromaCookery “The holistic therapy of savoring food and drink (as well as their aromas), to achieve optimum physical and psychological well-being.” From Singapore.

Benjamin Christie Australian Chef Consultant

Chronicles of a Curious Cook “Cheap recipes, experiments, menu notes, shopping tips”

Cooking For Engineers “Have an analytical mind? Like to cook? This is the site to read!”

Cook sister! “A South African cooking abroad”

Crumbs “Foodspotting in a Ticinese-Asian kitchen” from Switzerland.

Dispensing Happiness

Food & Thoughts from Copenhagen

Foodster Foodsharing network

The Grub Report

Hot Water Bath talks about canning a lot

Kitchen Chick Ann Arbor, Michigan

The Passionate Cook Cooking is like love. It should be entered into with abandon or not at all.

A Pastry Student’s Life

Pho King “Pho King is and always will be about nothing but that most wonderful and complete of all foods, the ambrosia of beef, broth, noodles, chili and lime known as pho”

Relish “Enthusiastically eating in and around Ann Arbor.”

The Secret Ingredient is…

super chef blog “Following the careers of super chefs in America and around the world”


Via Ritiro N.7 Diary From and about Sicily, which, as you might imagine, talks about food a lot.

Wrapped in Dough A food blog, mostly. NYC-based, but on a five-month hiatus in China.

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Tags: Food Blogs

Food blog food blog

October 5th, 2004 · Comments Off

Years ago I loved finding blogs that talked about nothing but issues concerning blogs. Now there’s a food blog that talks about nothing but issues concerning food blogs. Kitchen Conference “on the care and feeding of a food blog”

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Tags: Food Blogs

Some food links

October 5th, 2004 · Comments Off

Flour, Eggs, Sugar, Fortune The story behind a fortune cookie factory. “As astonishing as it may seem, these guys produce and move four million cookies every day”…. “While the beginnings of fortune cookies can be traced back to 14th-century China as a clandestine form of communication

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Tags: Food News and Links