?

Log in

food geek's Journal
 
[Most Recent Entries] [Calendar View] [Friends]

Below are the 20 most recent journal entries recorded in food geek's LiveJournal:

[ << Previous 20 ]
Wednesday, June 18th, 2008
7:25 am
[00goddess]
Greetings!
Woo, I just found this community today! I'm Priscilla and I love good food. I'm a food geek, in that I love to learn about food and cook it and enjoy it. I'm interested in slow food, produce, and healthful eating.

I have a food blog at http://foodielicious.net . I update it 2-3 times a week with recipes, tips, photos, etc. Today's update is grilled butternut squash.
Tuesday, June 17th, 2008
3:07 pm
[voxvox1718]
My Big Fat Italian Belly


Before I start on my rant, you should know the following



1) Two years ago I weighed 160 lbs.

2) Today I weight 200 lbs.

3) I think my doctor said it best when he said "You're getting fatter and fatter and fatter".




What could be the reason for such drastic weight gain? Surely it's some sort of metabolic problem. Maybe I'm retaining water. Or is it that I got engaged, not to just any woman, mind you, but to a fantastic, amazing woman, Stacey, who is also a great cook. Oh yeah, every night, something different, something yummy, something delicious. I have no defence, I can't say no, what am I supposed to do?



There is someting else you should know.



1) I love to eat.

2) I have no willpower.

3) Stacey is a wonderful cook. I know I already said that, but I can't stress it enough.



My favourite food is pasta. Not just any kind of pasta, all kinds of pasta. Everything from Penna a la Vodka (which btw...she makes amazingly) right down to the old bachelor standby ... Kraft Dinner, KD, Mac and Cheese, yep, I love it all. Hey Mom, I promised I would mention your spaghetti and meatballs, so here it goes. Mama's meatballs are by far the finest food on the planet. I can eat them alone, with pasta, on a sammy, cold, hot, you name it. Now that I've said that, Stacey's meatballs are like 99% as good as Mama's. Sorry Stace, nobody wins over Mama...those are the rules.



Pasta Carbonara is another favourite of mine. Stacey doesn't make that quite as much as I'd like, but our friend the monsterous huge big man (Eric) does. Eric is a chef at a local pub and he makes the best carbonara around, apart from that he's one of the nicest guys you'll ever meet. I'm certain that I can talk Stacey into posting the recipe for it at her gocurious recipes web site. You've really got to try it, it's heavenly.



So, now you're sympathetic to my situation. I want to be thin, but my circumstances mandate fatness. I want to say no, but the aroma is too much, the taste too tasty, the yumminess, too yummy. I just ate lunch and can't wait for dinner. My innie has become an outie (I'm serious, that's not a good thing). Last night I ate 3 plates of Pasta a la Vodka, the 8 year old boy across the table put it quite simply; "He sure does eat a lot Mom"...and she said "Yes he does buddy, yes he does".



I do eat a lot, no excuses. I need to stop, I want to stop, however the food is so good and besides, it's another 7 months until I need to wear a t-shirt again. Maybe I'll start dieting tomorrow. See you next summer.




About the Author: Johnny is a software engineer, but more importantly he loves to eat. His fiance Stacey is a fantastic cook. Together they run a series of web sites. See some recipes at:

recipes.gocurious.com/


Christmas fun at:


christmas.gocurious.com/


and general good stuff at:

.gocurious.com/




shit! dangelo sandwich shops
Monday, February 13th, 2006
4:40 pm
[blakeley]
Appetite for Seduction Premiering on iTunes this Valentine's Day
This is a new TV podcast for iTunes, all about cooking, in our first episode we cook with pomegrantes, the show is completely free, nobody makes any money off it.

Join Sensual Cooking Diva, Shani Castri, as she explores the romantic history and potency of some of the finest aphrodisiacs found in New York City and around the world. Shani consults with the experts on her journey to help awaken your appetite for seduction. From caviar to vanilla, pomegranate to garlic, join Shani every two weeks, when as she guides you towards creating an evening—or morning—of passion and food that you and your partner are not soon to forget.

Click here to subscribe via iTunes
Visit www.appetiteforseduction.com
Visit the Appetite for Seduction Livejournal Community

Read more...Collapse )
Wednesday, November 23rd, 2005
6:33 pm
[chefrico101]
Friday, October 7th, 2005
8:20 am
[laconicmachine]
Hi to all,

I am doing a film production this year and i have been surveying people on the streets and everywhere i go :)
Now im going to try livejournal.
Ok so my project is on beauty. Any sort of beauty, it doesn't have to be a person. It can be an object or a feeling. Anything at all. There are no right or wrongs.
The main question is on my journal, so just pop in give and answer and i will really appreciate your input.
Your name will also go on the credits list at the end of the film if i particularly like your answer :)
Even though your answer is not suitable for the film, i am still very much interested of all the different colours and shapes to beauty.

As i've heard a quote "I don't go for colours, shapes or sizes. I look for humanity."

Thank you to all, i really appreciate it.
Monday, September 26th, 2005
10:18 am
[laconicmachine]
Hello to you
Hi,

Does anyone know of a website with authentic Japanese recipes?
It will be of great help! Thanks...
Monday, August 15th, 2005
8:46 pm
[chefrico101]
I say Ersters
My local farmers market has a fella who sells shellfish. Picked up a dozen medium sized pacific oysters for the eating with K for her b-day. We had some left over, and life got in the way, so two days later, I went through the left overs. Two were too sleepy to feel confident about, but four of them woke right up. Dredged in lightly seasoned flour, and fried in butter and oil, on Columbia City Bakerey's potato bread, with mayo, horseradish, baby greens and fresh tomato. Drizzled the cooking oil over the lightly toasted bread for scrummy.

K had her camera, so I can show off

x-posted

What to do with the ones left after pigging out on them rawCollapse )
12:02 pm
[skullcake]
fuzzy logic rice-a-roni
somehow the cord to my old rice cooker got lost in the move (i'm sure i'll find it eventually), but the damn thing got dinged when it was at the sluthaüs, and it burns sticky rice unless i waterlog it. i know that a fuzzy logic rice cooker is expensive (this is one of the models that i'm looking at, this is the other), but it would undoubtedly make my life easier. plus, the fact that it cooks steel-cut oats, risotto, polenta, &c. are also a BIG plus--risotto without having to constantly stir the pot?

any recommendations on Zojirushi vs. Panasonic, cool tricks, &c, or, alternately, any advice on what these machines really can or can't do...and of course, if this has been posted previously, my apologies...and if someone could guide me to that post, it would be most appreciated!

x-posted to foodgeek
Thursday, May 26th, 2005
5:19 pm
[blairette]
I just made kickass creamed rice. 2 cups medium grain (short, or 'sushi' rice as it is called here, is frigging expensive), 3 and a bit cups milk, cook that shit using the absorption method (1/2 h?) and then turn down heat a bit, dump in 150mL cream. Stir, add a generous dash of vanilla.
Got eggs? Cool. Beat one or two eggs, then add the rest of the cream and beat that in too, then nutmeg, until you get a nice pale brown mixture. Dump that on top of the rice, mix through. Add a dash of maple syrup or similar for sweetening. Let the egg cook a bit, then eat! Serves at least 2, probably more like 4 but I was greedy :)
I had Fig and honey ice cream with it... very nice indeed.

-blairette.

Current Mood: working
Friday, May 20th, 2005
2:42 pm
[blairette]
Following recent questions about the availability of real Wasabi, I am proud to present a company from my home country that is growing and selling the stuff:

www.coppersfolly.co.nz

-enjoy!
(it's really good with ice cream.)
Sunday, May 8th, 2005
10:33 pm
[chefrico101]
What I made my momma for dinner tonight:

Pan seared and roasted duck, with a celery root, fresh horsradish, and granny smith applle slaw.

Steamed asparagus

Herb roasted tubers (red, purple and yellow potatoe, and parsnips)

Mixed green salad with balsamic vinagrette, danish blue cheese and grapes

Port poached pears, with dulce du leche ice cream and reduction of poaching liquid as sauce.

Argyle pinot and rose brut for the drinking.

She liked it.

x-posted
Wednesday, April 20th, 2005
6:17 pm
[chefrico101]
This past sunday, The occationaly impromptu and voyeristic Miss P, along with the very tall and dehydrated Mr J joined the big bottomed Miss K, the very stylish and in the throes of puberty Miss j, the retro coif sporting Miss J, and myself for a dinner of grilled hamburgers, grilled asparagus spears, and ceasar salad.

It should be noted that the now fully a carnivore Miss K had, until recently limited her intake of animals to shellfish and chicken. She fell off the wagon with bacon, as is usual, and has over the past few month worked her way 'round the wonderfull world of meat, resisting beef all the way, but enjoying mightily pork, duck, fois gras and even liverwurst and pate.

Sunday was the coup de gras for miss j and myself in the saving of miss K. Hamburgers for dinner.

X-Posted

Miss K said THUNDERBITCHEN!!Collapse )
Saturday, April 16th, 2005
5:27 pm
[chefrico101]
'Cause it seemed like a good idea at the time...
P brought by some cliped pages from a NY Times Magazine the other day, finaly got around to scanning them...

X-Posted

Chef InkCollapse )
Thursday, April 14th, 2005
1:36 pm
[ramentenshi]
Can anybody recommend a good brand of red wine vinegar? Something affordable and tasty?
Tuesday, April 12th, 2005
9:08 pm
[chefrico101]
Worked the grill at a 65th birthday party this past weekend. Had two gas grills and my charcoal smoker. Smoked a case of ribs, two racks at a time (that was all I could fit in the smoker) first two racks, I finished on the grills, to get the rest in the smoker. In the process of running between the kitchen to make the sauces for the ribs and chicken that also got served, I managed to produce some rather "crispy" ribs, that the party guests ate like they were going out of style. Not really sure why, but there were raves about the ribs. Must have been the chipotle-burbon bbq sauce I'd made. The picture is rather large, be warned.
Me, in full drag, being suave, and the Collapse )
Monday, April 11th, 2005
9:32 pm
[chefrico101]
I love food.

Restaurants are the best.

Dinner at Place Pigalle in the pike place market. Oysters on the half shell (shared by the table, miss j made the eyes bugging out OMG face when she tried one with the mignionette, beet salad (split with miss j, who suckled at the walnut crusted goat cheeze like it was the end all- be all of her culinary life) Roasted lamb chops (like tiny little porterhouse steaks) in a demi-glace with roasted veggies. A cabernet, I can't remember the label, but it didn't stand out, and pot de creme and creme brule for desert, having to snitch the pot de creme from miss j, but leaving her the middle, on account of it being the best part, and letting her break the crust on the creme brule, on account of THAT being the best part. Pairing the dessert woth a glass of the Quady Essencia, orange muscat.

*sigh*

life is good.

x-posted
Friday, March 25th, 2005
11:42 pm
[chefrico101]
9:52 pm
[chefrico101]
Wine Journal
Finca Hoya De Santa Ana
Altos De La Hoya
2003
Monastrell

Spanish

Straight off, the nose had elements of port, then something like blue cheese rind, then cut greens. There were some high notes, acidity? Then lots of sherry-esque scents and flavors.

Lots of spice and pepper, with some light tannin early on.

Served it with wood grilled NY steaks, fire roasted russet potatoes, and mixed greens braised in bacon, red onion and garlic. It went well enough with dinner. Had a mint drumstick for dessert. There was the perfect match! The sherry and port elements have really evolved now. three hours after opening.

It's like me, dark and smokey, but not overbearing. Choclatey, peppery, plums? lots of spice.

I like it a lot better now than I did in the beginning.

Might be because of the evolution of the wine, might be because I'm halfway through the bottle.

I should have decanted it when I opened it.

X-posted in food_porn and my journal
Thursday, March 24th, 2005
10:06 pm
[chefrico101]
Wine Journal
Went to a wine tasting tonight at the local wine shop, Urban Vines in the Mt. Baker neighborhood. The very cool and pork pie hat wearing Mr. C was there pouring wines from sicily. bought the white for dinner:

Colosi
2003
Sicilian Dry White Wine

I like it. Had it with clam linguini, too much garlic, artichoke hearts, pepper, butter and a splash of the wine. it held up admirably against the ravages of the garlic and pepper. Reminds me of those big oaky california chardonays, but without the oak. Pears, acid, citrus in the nose. Well rounded, clean, white plums, citrus, crisp, and a little buttery, but not enough to fuck things up. Very palatable. Definitely something to stock more of. the flavor gets more involved as I go. I like this one.

Mr. C's tasting notes:
CANTINA COLOSI, COLOSI BIANCO 03 $9.00
>90%INSOLIA
>10% CATARATTO
>AROMAS OF PEAR, LEMON, AND ANISE. MEDIUM BODIED, CLEAN, FRESH FINISH
>100% STAINLESS
>WINEMAKER-PIERO COLOSI
>
>COLOSI ROSSO SICILIA $9.00
>100% NERO D AVOLA 02
>INTENSE DARK RUBY COLOR, DRY AND FULL-BODIED FLAVORS OF DARK FRUIT AND
>BERRIES, MEDIUM ACIDITY. GREAT WITH CURED MEATS AND CHEESES
>6 MO. SLAVONIAN OAK
>25,000 BTL. PRODUCTION

This was good, if memory serves, Mr. C said the Nero D Avola is geneticaly the same grape as Zinfandel
>
>AZIENDA VINICOLA CA'NTELE, PUGLIA 02 $10.00
>100% PRIMITIVO
>RUBY COLOR, BERRY AND EARTH AROMAS. SPICY FLAVORS OF PLUM, BERRIES
AND
>CHOCOLATE, MEDIUM TO FULL-BODIED
>25 YEAR OLD VINES
>250,000 BTL. PRODUCTION FROM 2 VINEYARD SITES
>6 MONTHS IN FRENCH OAK
>90 PTS WINE ENTHUSIAST
>

>AZIENDA ASGRICOLA CEUSO, SCURATI 03 $16.00
>100% NERO D'AVOLA
>DARK RUBY COLOR, INTENSE STRAWBERRY AND PLUM FRUIT, WITH WARM SPICES,
FULL
>BODIED AND JUICY
>LONG, SOFT FINISH WITH VANILLA AND LICORICE
>1 YR. STAINLESS
>12,000 BTL PRODUCTION
>91 PTS WINE ENTHUSIAST
>
>AZIENDA AGRICOLA COTTANERA, BARBAZZALE ROSSO 02 $21.00
>90% NERELLO MESCALESE, 10% NERO D'AVOLA
>RUBY/VIOLET IN COLOR, INTENSE PLUM AND WILD BERRY AROMAS, DRY AND SOFT
>FLAVORS OF PLUM AND WILD GAME. LONG, FINE TANNINED FINISH
>80,000 BTL. PRODUCTION
>6-8 MONTHS BARRIQUE AGING

This stuf was really complex. I got fish sauce in the nose, Mr. C described it as soy. It had lots of acid, citrus, with some stuff going on deeper that I'm sure having a bottle would reveal. The vinyards are at the foot of an active volcano, so I imagine that the terroir (sp?) is especialy strong in this one. Very wild. The next time I'm feeling rich, I wanna get a bottle and savor it for a couple hours.


x-posted in My journal and food_porn
Friday, March 18th, 2005
6:40 pm
[chefrico101]
Wine Journal
Marques De Daroca
Old Vines Grenache
2003


Tight at first, lots of acid, but after 15-20 minutes in the glass, rich, cherry?, sweet, but not sugary, well balanced, light tannins. An excelent wine. One of the best I've ever had at this price ($6).

Go to the store, buy a case. I'm certainly gonna.

x-posted in my journal and food-porn
[ << Previous 20 ]
About LiveJournal.com