FoodBlogroll

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

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.

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

Yes, yes, yes, “saison” is the French word for season. But this is not the answer I am looking for. Instead of 10th grade French classes, let’s look at the other topic of desire when some of us were sixteen years old – beer

Through Metafilter , I recently discovered news of a beer that states it has an Alcohol-by-Volume(ABV) of 41% . 41%?

Through Metafilter , I recently discovered news of a beer that states it has an Alcohol-by-Volume(ABV) of 41% . 41%? That’s a beer that has a proof of eighty-two! To put this in some context, your average beer weighs in somewhere between 4-12% ABV, depending upon the beer

A few weeks back, I asked the basic question of ” just what the hell makes up candy? ” There was some mulling about in the comment section, and a few of you suggested (and one said very definitively) that: Sugar, no flour = candy sugar + flour = pastry Coincidentally, this is close to the definition of candy that the state of Washington (my home state) is giving to candy as well, as they go down the road of taxation of any and all candy bars

I am neck deep in research material, reviewing several different books and articles surrounding the history of candy and sugar.

There was recently a conversation on Slog about Thai food, and the “typical” American’s response to it. Apparently there is a practice that occurs in some Thai restaurants of presenting a dish with less spice than what the restaurant would serve themselves. In other words, they have a definition of “5-Star spicy” that they use for themselves, and a less hot “5-Star spicy” that is applied to everyone else.

There’s a bit of a problem when it comes to developing an opinion of an idea of food, especially when that idea runs dead on into the reality of said food. I’ve been thinking about that a lot this week as the United States Department of Agriculture considers lifting a 21-year import ban on haggis .