Microlog Food & Drink
Microlog entries filed under Food & Drink
Wikipedia’s list of sandwiches
For some reason I expected it to be longer. Permalink ·
Hugh Fearnley-Whittingstall’s cumin recipes
Not sure about the cumin cookies so much, but now I’m craving kofte. Permalink ·
Cooking for Geeks
I need to get this at some point. Permalink ·
Yotam Ottolenghi’s recipe for crushed butterbeans with red pepper paste
This would make the perfect side dish, maybe with lime and coriander marinaded chicken… Permalink ·
One thousand diners: Britain’s biggest restaurant opens
Say what you want about gluttony, poor quality, etc: what the farmers’ market/street foodie crowd doesn’t get is that it’s about bang for your buck. I love the richer textures and flavours of superior produce, but it doesn’t half cost a bomb. Give me a cheap all-you-can-eat buffet with a gazillion choices any day. Permalink ·
Irish Palates, Enticed by Other Carbs, Are Losing Their Taste for a Signature Starch
I don’t know why people are so hung up over spuds. Get baby potatoes and steam them and they’re ready in no time, and you don’t lose as much of the nutrients either. Permalink ·
How to Make Bubble Tea
It’s actually quite complicated, what with all the preparation the tapioca balls require. Permalink ·
Hugh Fearnley-Whittingstall’s chickpea recipes
I see some post-Xmas chana masala in my future. Permalink ·
Top 10 Things Every Budding Foodie Should Know
I hate that word, ‘foodie’. But anyway. Most of this is common sense, yet worth revisiting. Permalink ·
Hugh Fearnley-Whittingstall’s hot food for cold days recipes
I’m so hungry right now. Permalink ·
Yotam Ottolenghi’s recipes for carrot and mung bean salad, plus red lentil soup with fried tofu and chilli oil
Both of these look delicious. I can’t believe I’m saying carrots look delicious. Permalink ·
Yotam Ottolenghi’s turkey cakes with wasabi guacamole recipe
Please remind me to make these soon, okay? Permalink ·
MyFitnessPal
Nutritional information for a metric crapload of foods. Filing this for future reference. Permalink ·
Hold the steak: Hugh Fearnley-Whittingstall’s vegetable recipes
These look delicious. I’m even tempted to try the peanut one, even though I hate peanuts. Permalink ·
Chicken and asparagus risotto recipe
Pretty good for a low-fat recipe. You might need to add some table salt when you serve it, though, ‘cause the rice just sucks it up during cooking. Permalink ·
Dan Lepard’s sweet potato brownies recipe
I am so gonna make these, though maybe with low-fat butter. Also: I should be posting recipes here more often. Permalink ·
Swole.me: The automatic diet generator
Input how many calories you want to consume per day to generate an appropriate meal plan, or assemble meals from a list of healthy foods. Not bad. Permalink ·
Get Fresh Fruit and Vegetables
Our local greengrocer has an online store. Since I’m eating more veg now, I think we’ll be shopping there more often. Permalink ·
NYC Pizza Cultural Literacy
Always amusing to see New Yorkers take their food so seriously. To the rest of us, any NYC pizza would be amazing. Can’t wait to go back to Lombardi’s. Permalink ·
Yotam Ottolenghi’s chicken sofrito recipe
Have to try this one soon, looks delicious. Permalink ·
Hugh Fearnley-Whittingstall’s bean recipes
Saving this for the runner beans with tomatoes. Permalink ·
Michel Roux Jr: How to prevent kitchen disasters
Good tips for avoiding culinary catastrophes. Permalink ·
The Burger Lab: The Fake Shack
How to make your own Shake Shack burger. Saving this for a special treat some day. But I do have to make the point: who the hell has a meat grinder at home? Over here we just buy mince at the shops. Permalink ·
Mastering the Art of American Eating
One man follows the USDA’s new food recommendations to the letter. I wouldn’t jump in at the deep end, myself; phasing into new habits seems to be working for me, though. Permalink ·
Punchfork
Another recipe suggestion site, this one a bit more random (or serendipitous, depending on your point of view). Permalink ·
Foodily
Discovered via the previous link: a handy recipe search engine. Lots of explore here. Permalink ·
Wikipedia entry on spherification
Or, the culinary process of shaping a liquid into little spheres. Craziness. From the tasting menu at Interesting 2011, which also included sweets made from miracle fruit. Permalink ·
mariobatalivoice
Steve Albini — yes, that Steve Albini — cooks for his wife Heather. Permalink ·
The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide
I wish we had joints like this over here (and no, The Counter, Jo’Burger, etc don’t count). Permalink ·
Candy Blog
A blog about sweets. Yum. Permalink ·
Salting ice cream
It turns out, plain old salt can intensify the flavour and/or texture of many things you wouldn’t normally associate with the main course. Also: entries like this are why Kottke is king. Permalink ·
s.andwi.ch
Social bookmarking for sandwiches. Here’s one I made earlier. Permalink ·
How many soda refills would you have to get in order to “get your money’s worth”?
I’m going to let you in on a little secret… on an idle afternoon in a previous job which involved serving drinks from a soda fountain, I decided to put the ‘ice takes up valuable drink space’ myth to the test, taking two medium cups (one with ice), filling both with an equal amount of beverage, and comparing the results. I’m sorry to report that with a cup of that size, the difference is negligable — other than the one with ice being colder, of course. (I should point out for the sake of transparency that the ice almost never filled more than a third of the cup; any more than that would just be silly, now.) Permalink ·
Juicy Twists
I got addicted to these in South Africa. Need to find a way to get me some here. Permalink ·
“I made some hamburgers on the George Foreman grill … which involved adding Worcestershire (spelled it right on my first attempt bitchez!!) sauce and mustard and grated cheese to the raw meat.”
Last month I made burgers just like that, too. But I used ketchup, not mustard. Next time I’ll use mustard. Dijonnaise, maybe. I love dijonnaise. Permalink ·
The Guinness Lifestyle Diet [c/o del.icio.us/jack]
I think Markham would appreciate this. Permalink ·
Toilet Bowl Restaurant [c/o Boing Boing]
Those kooky Taiwanese! What will them crazy fools think of next?? (Related: The Power of Poo) Permalink ·
Ireland tries to end its love affair with drink
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Popcorn popped on an electric stove is both healthier and fluffier than corn popped in a microwave, according to scientists
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This is the personal website of MacDara Conroy, a production journalist and mediavore in Dublin, Ireland. Read more »
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This page is a reverse chronology of Microlog entries by MacDara Conroy filed under Food & Drink. You will find many more in the Archives.