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working with flavours

Tthis is taken from a post I made elsewhere online, somewhat edited & expanded.

Someone else said: An example is a sandwich that is made with roast beef, boursin cheese and caramelized onions.

Well.. that’s a fairly classic combination.

Here’s why, roughly.

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this is sort of food-related

kitteh goes omnomnomnom.

drink: gin & sin

3/4oz each of gin (something not too botanical), orange juice (fresh squeezed is best, but strain out the pulp), lemon juice.

scant splash of grenadine.

Shake over ice, strain into a chilled martini glass, garnish with an orange or lemon twist.

These can be made by the bucketload without much trouble– so long as the buckets are kept brass monkey cold.

drink: orange chocolate sundae

1.5 oz vanilla vodka (experiment to find out which one you like; I find Stoli almost medicinal, e.g. Alternatively, use regular vodka, and a few drops of good vanilla.)

1/2 oz white creme de cacao
1/2 oz triple sec (or Cointreau)
hefty splash of orange juice

Shake everything over ice. Decorate the bowl of a very well-chilled martini glass with chocolate syrup (my favourite method is to squeeze a small dollop up near the rim of the glass, and slowly twirl it as I’m shaking, to create a simple spiral– looks good, and there’s not so much chocolate that it overpowers the drink). Alternatively, garnish with an orange Ovation stick.

variant: omit the creme de cacao, increase vodka and triple sec to compensate, omit chocolate sauce. Tastes just like a Creamsicle.


Arancini are basically rice balls stuffed with things, mostly originating from Sicily. Here’s my favourite way to do them.

First, you need to make some mushroom risotto (how convenient, a recipe). You will have leftovers. Chill the leftover risotto overnight in the fridge.

The next day, form the risotto into approx 1.5-2inch balls around — well around whatever you like, really. My favourite is using small chunks of proper mozzarella, but you could do a compound butter (like Chicken Kiev), or a tomato sauce (which is one of the traditional ways), or a duxelle to max out the mushroominess, or pretty much whatever you like.

Fry the balls in relatively deep oil until golden and delicious. You’re not deep frying, but you’re not just sauteeing either. Think about the amount of oil you’d use for making fried chicken on the stovetop.

Season aggressively with salt when you take them out of the pan. Consume.

One of the best devilled eggs I ever had was arranged with a (surprise) piece of smoked salmon under the egg yolk mixture (which was yolk, vodka, sour cream, fresh cracked black pepper), which was then topped with a little caviar. Utterly sinful and very, very good.
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