Category Archives: food

Home Coffee Infrastructure

We can take as a given that good coffee is to pod coffee as good people are to pod people. Since seasonal sales are making the rounds, I thought I’d tell you about how I make coffee at home. It’s not super-complicated, but I’m very happy with it. Previously, my home coffee-making setup was: Hario […]

How Does Anyone Work In These Conditions

A little while ago, the espresso machine in our office broke down. This doomsday scenario is, and I say this without the least bit of hyperbole, the most catastrophically dire situation that can exist in this or any other possible universe. If the intertubes felt slow for you the last few weeks, that’s probably why. […]

Baking Bacon

You need a Silpat nonstick cooking mat, a baking tray, an oven and tongs. Turn the oven up to 400, but you don’t need to let it finish preheating; this starts from cold. Silpat goes on the tray, bacon goes on the Silpat and it all goes in the oven for 20 to 25 minutes. […]

Coffee Infused Bourbon

I’ve had this in the queue for a while, not sure why it didn’t get put up. Well, here it is. Get a bottle of a good bourbon. I’m partial to Woodford Reserve, myself, but there’s clearly room for disagreement here. But if I said “good bourbon” and you thought “Wild Turkey” or “Jim Beam”, […]

Café Glacé

I own two French presses, I have a reasonably competent electric grinder and by and large that makes my morning coffee a pretty pleasant thing. I usually brew my coffee in the smaller of the two; as much as I love coffee I don’t have the time or inclination to drink an entire pot in […]

Into The Vide

This week’s mad science news is that I’m starting to experiment with sous-vide cooking now that I’ve gotten around to building myself the necessary tool to do that, uninspiringly referred to as a sous-vide cooker. The idea of sous-vide or “vacuum-sealed” cooking is that you can achieve various interesting results by cooking things at low […]

A Proposed Beverage

Pour two ounces of Sortilège into a tumbler. Fill with unfiltered apple cider and stir with a cinnamon stick. Serve quite cold. I am going to call this a Canadian Autumn, I think.

Cast Iron Cooking

Oh, blarg, why do I abandon you so. I have been neglecting this space in favor of the twitters, whose twits are legion, and who is so, so uncomplicated. Also I’m trying to start a business here and it’s kind of busy. Excuses, excuses, I know, but I feel like I should tell you about […]

Street Meat

Taste is so tightly bound to memory that I have a hard time believing that I can appreciate or even even taste food on its own, in a void of context. I wonder how many of my likes, dislikes, loves and hates are like that; not about the thing, but the echoes of memory that […]

It Turns Vegetables Into Food

Oh really, she says? Yes, really. Salad dressing: Two ounces of a good olive oil, About 3/4 of an ounce of balsamic vinegar, One clove of garlic, Half a lime, and Some powdered wasabi. And small mason jar or other glass container with a lid. Peel the garlic, give it one good thump under the […]