Food Blog

KIPlog cooks, eats (and drinks)

Entries from April 2005

More food blogs

April 28th, 2005 · Comments Off

Even more food blogs to add to the list.

Bacon Press

Belly Timber Friday Harbor, Washington

Culinary Hags in London

A Finger in Every Pie

FoodNerd! “Pursuing quality gastronomical endeavors for the general good.” Recently moved to Chicago.

how to eat a green mango Manhattan/Brooklyn


Little fancies “and other food adventures”

Long Island Food Blog “Snarky Cogitations on the Food of Long Island”

McSpotlight ” McDonald’s spends over $2 billion a year broadcasting their glossy image to the world. This is a small space for alternatives to be heard.”

My Life with Garlic

The Official Ramen Homepage I don’t think the ramen people would agree that this is the offical page. Especially when it includes a recipe called “Girl Scout Thin Mint Ramen On A Stick” (Actually, there really aren’t any official “ramen people”).

One Hot Stove “What do you get when you add one over-enthusiastic cook to a cramped NYC kitchen? One Hot Stove! This is a blog about breaking bread and sharing the good life”

Rookie Cookery formerly Andreayaya.

Sin is In Because sex isn’t dirty anymore, but food is.

WhiteTrashBBQ “Real Pit Barbeque from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the 2005 KCBS Barbecue ciruit.”

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Tags: Food Blogs


April 23rd, 2005 · Comments Off

Last week a restaurant client of mine needed an emergency ad done. As I put one together on her bar with my laptop, she remarked how ‘clever’ I was that I could do so . Then she asked “but can you make a scone?” as she bit into one she had made for her High Tea service. I answered “sure I can”. But then realized I really didn’t know if I could or not.

This morning I saw Pro Bono Baker’s Sage, Pine Nut, and Pecornino Scone recipe and was pretty confident I could improvise a few ingredients and get some nice looking scones to feature here and prove I could do it. I had rosemary and ginger, and subsituted them for the sage and Pecorino. I threw in a couple of extra tablespoons of butter, since I wanted them moist, not crumbly-dry like a lot of scones.

A few minutes into it when I got to the part that read “Combine all into a sticky dough, do not over mix. When just coming together knead a few times with lightly floured hands” There was no way I was going to put my hands into the soupy goo I had just made. You just can’t knead soup.

Something had gone horribly wrong and I couldn’t figure out what it was, maybe my measurements were off, maybe the extra butter messed it up, maybe last nights rain saturated my flour, maybe the honey I used instead of the pesto did something weird.

I tried to repair it by adding more flour. And more flour, and more flour. There was no way I was going to be able to cut, shape or form the sticky mess I wound up with. I made a couple of triangles, spooned the rest onto a baking sheet in balls and put it in the oven, expecting the overbeaten mess to fossilize as I washed the ooze off most of the surfaces of my kitchen.


Surprisingly, they turned out really good, they rose, they’re nice and moist, and the rosemary-ginger combo worked out nicely. I was tempted to start over, to try to make nicer ones, and since I’m still not sure I can make them.

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Tags: Dessert

World Cup of Baking

April 21st, 2005 · Comments Off

Congratulations to Jory Downer, Master Baker from Evanston’s Bennison’s Bakery. He along with the other Bread Bakers Guild Team USA members won the Coupe du Monde de la Boulangerie, also known as the World Cup of Baking, held at Europain — the world bakery, patisserie and catering exhibition in Paris.


This NPR article has a great souding recipe from the team – American Harvest Bread “pays tribute to the role of Native Americans in our nation’s history by incorporating many of their indigenous ingredients in this tasty, robust bread. Hints of grassy wild rice, tangy cranberries and all-American cornmeal combine to create a truly American bread.”

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Tags: Food News and Links

More food blogs

April 19th, 2005 · Comments Off

Here’s another bunch to add to the list. Don’t feel bad if you contacted me and I missed you – they’ll be another bunch posted soon.

bacontarian “- a person who supplements an otherwise normal diet with large amounts of pork!”

Bexnlog “it’s all about the food”

Boston Restaurant Talk “A journal that includes random musings on the Boston restaurant scene and related issues, including restaurants in other parts of the country.”

Crispy Waffle “more than just waffles (which are delicious, by the way)”

The Daily Vegetable “Making veggie eating a daily routine isn’t easy – it takes fortitude, discipline, and a new way of thinking. Become what you think about – and read The Daily Vegetable, well, daily!”

Diary of a Cook’s wife The life and times of being a Cook’s wife.

Epicurean Debauchery Bay Area, California

Feed Me/Drink Me “Food, wine, and commentary. Gratuity not included”. Indianapolis.

The Hot Zone “we take some products from a particular manufacturer of hot & spicy foods and taste them, use them in recipes, offer links to other online reviews and recipes, and list the ingredients for anyone who’s interested.”

JoyfulCooking “A few years ago I decided I was going to make every single recipe in the Joy of Cooking. This blog is my attempt at chronicling every recipe in the book (the good, the bad, and the ugly).”

MealCentric “The food ramblings of a young man in Los Angeles and Orange County”

Salivate” In search of the ultimate gustatory experience in Malaysia”

Small Farms “Photographing so many of the lovely little farms around Santa Cruz, California, kindled my love for farms and the people who commit their lives to them. I’ve traveled all over California’s most fertile farmland, and am visiting farms elsewhere this year, as well: we’ll see where I land. This journal is intended to share my love and appreciation for the hard work farmers and their families do to create such beautiful places and beautiful food. If you love good food, it all starts here. Ask the chefs: behind every great chef is at least one great farmer.”

Sweetnicks “A blog to capture all thoughts and musings related to food.”

The Thorngorve Table “Personal adventures, discoveries and disasters in medieval and modern cuisine” U.K.

Vagrant Appetite “Epicurian globe-trotting eats. International vagrant extraordinaire eats her way back home, a Hong Kong retrospective plus new eats in the UK, Leeds and London and beyond.”

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Tags: Food Blogs

Inflatable Pub

April 18th, 2005 · Comments Off

Can’t make it to your local pub? Blow an inflatable pub up in your backyard. “The pub is 40ft long, 19ft wide and 22ft high. It can be customised for use as a fully working pub, with room for a bar and 30 customers.” Found via Feed Me Drink Me.

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Tags: Drink

Trotter vs. Tramanto

April 18th, 2005 · Comments Off

That’s what I’d like to see in an Iron Chef America fight. You can read a good synopsis of the harsh words between them regarding the Foie Gras issue at Diary of a Cook’s Wife, who also has the entire Trib article in question and some good comment discussion. Charlie Trotter – “Maybe we ought to have Rick’s liver for a little treat. It’s certainly fat enough”

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Tags: Food News and Links

Food news and links

April 12th, 2005 · Comments Off

There are so many food bloggers now that we have a school to learn how to food blog. Considering this hobby requires such diverse skills as photography, HTML, Web development, writing, cooking, food styling and diplomacy (making a table full of diners wait to eat because their food is being photographed takes delicate persuasion), a school is a good idea. So put on your checkered pants and head over to foodblogscool.

I should mention that I’ll have another addition to the list of foodbloggers shortly.

Until then a couple of food links:

Gapers Block has a good thread going on grilling techniques and tips

Food and Wine has an article on Grant Achatz’s new Chicago restaurant

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Tags: Food News and Links

Some Links and News

April 1st, 2005 · Comments Off

I forgot to mention congratulations to Cooking for Engineers who won Best Food weblog at the Bloggies

Whiskey Fest Chicago April 13.

Carnival of the Recipes #33

Bite by byte “Food bloggers share opinions on restaurants, cooking, menus and more.” About local food blogs in Central Indiana, in the Indianapolis Star, another newspaper website scared to link to websites.

Fundue – desktop USB Fondue Set “Sure, you’ll be sucking precious energy from your computer’s power supply that your motherboard might need, but who cares when you are also sucking on a piece of crusty french bread drenched in a nutty Gruyere!”

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Tags: Food News and Links


April 1st, 2005 · Comments Off

I stopped in Whole Foods for a few things to make some some seafood pasta salad and spent $23. I didn’t realize I’d be paying 5 bucks for a package of regular mushrooms until it was too late. When I reached behind the half pints of heavy cream on the shelf to get past the old ones, the guy stocking the shelves yelled at me –

“You have to take the ones on the front”.
“No, I don’t. I’m not paying 2 dollars for a half pint of cream that expires tomorrow.”

Another customer heard me and looked at the package of Kerrygold butter she picked up. “Hey! this is expired!” She yelled.

I escaped with my slightly newer cream while the stock guy was distracted telling the lady that, in Ireland, the dates are Month-Day-Year. I think I heard her say something like “Does March come after April in Ireland too?”

Speaking of Irish butter -in dairy news a “farm business in Co. Mayo is the first in the world to produce a revolutionary probiotic butter for supermarket shelves.”

Stephanie asked in the comments if the probiotic benefits would be diminished if the butter is melted. I had the same thought, but I do know the melting point of butter is fairly low (body temperature basically, which is why so many buttery thing ‘melt in your mouth’) and would guess that as long as the butter isn’t melted in a hot pan it wouldn’t kill the live stuff in it.

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Tags: Uncategorized