-
Archives
- September 2019
- August 2018
- October 2017
- August 2017
- July 2017
- June 2016
- May 2016
- February 2016
- December 2015
- November 2015
- August 2015
- July 2015
- May 2015
- March 2015
- December 2014
- September 2014
- August 2014
- May 2014
- February 2014
- December 2013
- November 2013
- October 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
-
Meta
Tag Archives: food
A Boy and His Pig *
A year after the Halloween party responsible for the world’s worst pumpkin pie, my housemates expressed a desire to host another party, “but this one should be a full dinner.” I offered to cook, asked for possible menu suggestions, but … Continue reading
Son of Sam I Am
I wanted to try a simpler menu for She Who Must Be Obeyed’s birthday dinner, especially after I remembered all of the work that went into last year’s affair. Still, I knew our guests would be expecting something with a modernist twist, … Continue reading
Seventh Annual Birthday Dinner: Menu
I‘ve been busy, preparing to host the seventh annual birthday dinner for She Who Must Be Obeyed. I’m trying something different this year, focusing on a “whole hog” dinner theme instead of a longer series of smaller, labor-intensive courses. Here’s the menu: … Continue reading
It’s All Gouda
Things have been busy here at Chez Belm. I’ve spent a lot of time putting my house in order (literally) and dealing with the freshly-minted moody teenager who has suddenly replaced He Who Will Not Be Ignored. I also realized I … Continue reading
The Joys of Reverse Engineering
Two years ago I attended José Andrés’ Harvard lecture on hydrocolloids. He showed this video from his research kitchen as an example of the practical applications of various gelling agents: That video has remained stuck in my head, due both to … Continue reading
Buffalo Buffalo Buffalo Buffalo Buffalo Buffalo Buffalo Buffalo*
Every now and then He Who Will Not Be Ignored surprises me by saying something that proves not only that he does listen to me, but also that he is capable of formulating new ideas. The latest instance of this occurred while … Continue reading
Piquant Machins
I was recently invited to a “hot foods” party, which is not to be confused with a cold dish supper. Attendees were asked to contribute a spicy dish, either hot or cold. I expected to find chili, various dips, and … Continue reading
Raising the Steaks
There’s nothing like a database crash to make you appreciate automated blog backups. I spent the beginning of the week elbows deep in SQL tables and WordPress documentation, and am happy to report that I was able to bring the blog … Continue reading
No Poach, Chorizo
I was looking for a recipe that incorporated the Spanish chorizo I had made when I noticed a feature in Food and Wine about “iconic chefs.” It’s hard to argue with the list, one chef chosen for each decade of … Continue reading
Spanish Chorizo
Even though Charcutepalooza ended in December, the momentum carried me beyond the conclusion. Once you have a house full of casings, curing ingredients, and a finely-tuned curing chamber, it’s hard to stop making more charcuterie. Since I finally managed to … Continue reading