Recipe Organization: A Techie’s Tip Guide

Posted by Foodie Buddha on November 27, 2011

RecipesNearly every home cook I know has a system for organizing their recipes.   Some of my older friends (and a few of the younger one’s as well) use a classic card system.  My mother, for example, has this little open top card box stuffed to the gills with all sorts of recipes.  Some of my other friends, who tend to use cookbooks as their source of inspiration, use a system where by they either dog ear particular recipes of note or they rip the pages from the cookbooks and three-ring binder that shiz.   Under the old school umbrella, I’ve even got a friend – let’s call here Martha – and Martha hasn’t written a recipe down ever.  Seriously – her head is like a freakish memory bank.  It’s like instant Dewey decimal up in there.

The problem with these paper based systems is that they are incredibly difficult to manage.  You have to commit to an underlying organization method (Cuisine type, Main ingredient, type of course).  This can make meal planning incredibly cumbersome (unless you’re Martha of course).

So unless you’re blessed with a particular gift for list management, using technology to keep track of your recipes is incredibly beneficial endeavor.  But choosing a way to store all your stuff electronically can be a daunting task.

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Burger Thoughts … Food Near Snellville Elaborates 6

Posted by Foodie Buddha on May 04, 2009

I’ve been chatting with Food Near Snellville with regards to all things burger related. One thing is an undeniable no no in my book: a spatula should touch your burger two times (AT MOST!) … and two times only.  Once to put the burger on your apparatus of choice … and once to remove it from said cooking thingamajigger.

Amongst several emails back and forth … here is something I shot FNS’s way:

Hmmmm….. i am thinking on this …. most places (even my beloved Holeman & Finch) press their burgers…. why does everyone do this? It’s beyond me …. Houston’s does a pretty good job of keeping their meat as it was meant to be…. Vortex most certainly smushes …. I’m heading over to JOEL for lunch next week … am hoping their burger isn’t pressed.  I’ll get back to you on this after i rack my brain – there are some great burgers in town … but I’m pretty sure [most, if not all] are pressed at some point ….

Well, low and behold … a post popped up today on the topic …  Amongst others, FNS talks about Mark Bittman and his take on flame charred meat … and asks the question … “Are they out there?”  I’m a bit disappointed that I was referred to as affable, I do my best to come across as a pompous jack ass as much as possible! ;-)

Start Thinking About What You Eat: Ted And Mark Bittman

Posted by Foodie Buddha on April 14, 2009

Seriously people … TED is the best.  I freaking love TED and think TED IS THE GREATEST!!!  Forget YouTube,, or even … TED is where it’s at.  The site is home to some of the most inspirational, inventive, and funny videos you’ll find anywhere.  Okay – enough love and now the foodie tie in.  Back in ought seven, Mark Bittman gave a great speech at TED.  He espouses the idea of thoughtful eating.  I may not be quite extreme as he is… but I think it’s important to be concerned about what we put in our bodies.  So watch the video and then go pick up one of his books: How to Cook Everything or How to Cook Everything Vegetarian

Mark Bittman Takes On The Colbert Nation

Posted by Foodie Buddha on March 06, 2009

Tuesday night was a double dip of pleasure for me.  Not only did I get my fix of The Colbert Report, but, Stephen was kind enough to have a foodie themed interview.  Mark Bittman, a blogger on, author, and socially conscious cook, talked with Colbert about “eating without thinking.” It’s always funny to see Stephen interview people who are obviously uncomfortable when put on the spot.

Enjoy the video and if it pleases you … pick up a copy of Bittman’s newest book: Food Matters: A Guide to Conscious Eating.  Even if you don’t want that one – I STRONGLY SUGGEST you grab How to Cook Everything.  I think it belongs in most everyone’s kitchen (it is indeed in mine).

The Colbert ReportMon – Thurs 11:30pm / 10:30c

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