FoodBlogroll

Friggin’ food politics, driving me bonkers, making me angry, ensuring my… …ooo, yogurt!

Chefs and home cooks are buying underutilized ‘green’ fish for reasons of sustainability Chef Kara Brooks had to make a decision.

Assalamualaikum and Salam sejahtera to all…

Appearance : If it wasn’t for the head, you’d swear you were looking at unfiltered apple cider. Opaque with a hint of deep yellow gold.

Facebook asks, “What’s on your mind?” Twitter wonders, “What are you doing?” Foursquare wants to know where you are. Flickr wants to see what photographs you’re taking

Bimolecular archaeologist Patrick McGovern works with Dogfish Head Craft Brewery to create their Ancient Ales. It’s hard to quibble with the coolest nickname in the world — “The Indiana Jones of Beer.” But a more fitting moniker for Patrick McGovern might be “The Lazarus of Libations.”

“Iron Chef” fails to impress.

As always, my food porn pics are a means to remind me what I love about food.

Plenty of pepper spices up rich salmon fillets. Horseradish sauce ups the ante. Salmon has such a rich flavor, it often is best to keep it simple when cooking it.

Garlic’s new hue signals entirely different taste Black garlic? Yes, indeed.