Double-D’s Bloody Mary Mix [Recipe] 1

Posted by Foodie Buddha on July 26, 2011

tomato box

It is tomato season, so when life gives you 25 lbs. of fresh tomatoes, you make a shit ton of delicious Bloody Mary mix.  Thanks to one David Dreyer, a friend who I don’t spend nearly enough time with, I have a liter of Double-D’s Bloody Mary mix in my refrigerator.  Rather, I had a liter but have consumed more than my fair share in the 24-hours since it arrived on my doorstep.  While the exact recipe remains under lock and key, here’s a little rough guideline for you.

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Recipe View: Google For The Home Cook [Home Cooking]

Posted by Foodie Buddha on February 24, 2011

 

Though it’s not yet active (but will be shortly), Google Inc. just announced a new recipe feature for those of us that like to sling pots and pans around our kitchens.  This “recipe view” will be accessible via the left sidebar that appears on a Google search results page or via the recipe view landing page.  In order to utilize this tool, people can enter ingredients, dishes, or even holidays (they use Cinco de Mayo as an example).  You can also filter by prep-time, calories, or ingredient(s).  For those of us who like to post recipes (calling Running With Tweezers), Google will utilize webpage markup so that the content will be more likely to show up in recipe search!  YAY!!! Maybe now I’ll do that Korean chicken wing or Momofuku ramen posts I need to get on.  In the meantime, if you’re dying to do something like this now, check out Bing as they launched a similar utility about a year ago.

I’ve taken the liberty of grabbing some of the screen shots from the announcement post so that y’all can get a feel for what this will be all about.

  

[via Google Blog]

How To Pickle … Staplehouse Style {Pickles} 2

Posted by Foodie Buddha on February 02, 2011

It’s not often that I get holiday cards that I hold onto for more than a few days.  Sorry … it’s true.  However, this past New Year’s Day I was pleasantly surprised when I got this short epistle:

How To Pickle (Staplehouse Style)

Pretty kick ass if you ask me.  The artsy little ode to pickles is a succinct and easy to execute method courtesy of Ryan + Jen Hiding, known around these parts as the couple behind Staplehouse.  If you don’t want to print out that card, I’ve taken the time to transcribe it for you after the jump!

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The Best iPad Food Apps: The Complete Foodie Guide To The iPad [Technology] 4

Posted by Foodie Buddha on April 07, 2010

I make no bones about my general disdain for a company that embeds personal information into audio files that you purchase (see: Apple).  That said, I know a big thing when I see it … and for better or worse, the iPad is a big thing.  That I have no intention of playing with it for any significant amount of time is neither here nor there.  What’s important is this: we’re foodies and the iPad will be good to some of you.  So … were you one of the 300,000 people to rush out and purchase an iPad on day one?  If so, check out some awesomely cool things you can do with it after the jump (with a tip of the hat to awesomeness that is Super Mario Brothers)!

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Learn How Kevin Gillespie Takes Down Snail Fricassee,Top Chef Style [Lessons] 2

Posted by Foodie Buddha on September 10, 2009

By now, you almost certainly know that Atlanta’s own Kevin Gillespie, the chef/partner at Woodfire Grill, is kicking ass and taking name on Top Chef: Las Vegas.  His latest accolade came on the heels of an impressive quickfire performance in which he prepared snail fricassee with bacon jam, parsley puree, Brussels sprouts, and mushrooms.  Lucky for us, Bravo posted an instructional video on their website.  So here it is in all it’s glory:

What’s Up Doc? A New Atlanta Foodie Blog

Posted by Foodie Buddha on August 21, 2009

wcwd-logo Another day, another blog.  However, it seems like this one has a little more potential than just your average dude who spouts.  What’s Cooking With Doc is a cooking blog by a gentleman who is not only a doctor, but also a trained chef.  To explain: he used to sling wine and skillets for a living until he caught the bug.  Doc left the world of food and grabbed his white jacket.

I actually met him during my birthday dinner at MF Buckhead and found him to be an approachable, fun loving kinda guy.  So while his culinary background gives him the expertise to rant on cooking, his experience as a doctor helps him keep things good for you!  So in addition to whatscookingwithdoc.com, you can follow Michael on twitter.  Buddha … OUT!

What To Do With Cheap Lobster: Make Lobster Thermidor A La Julia Child [Recipe] 4

Posted by Foodie Buddha on August 13, 2009

lobster thermidor - service!Believe it or not – I do eat homemade meals.  While I’m usual the only one around to cook, every now and then – someone takes pity on me and treats me to some of their home cooking.  Recently, my father volunteered for the job.  This past week, he whipped up some Lobster Thermidor based on the Julia Child recipe.  Before you jump out of your seat at the idea of preparing a costly lobster dish, you should check out this article in the Atlantic.  Lobster prices are way down and I hear that even the largest examples of the crustacean are pretty inexpensive over at the DeKalb Farmer’s Market.

The preparation is quite intense, so you can’t whip this dish up if you’re getting home late from your 9-5.  In addition, I wasn’t around when he cooked the dish, so I don’t have photos of the assembly process.  I have included some post preparation photos.  Anyway, get your hands dirty after the jump!  This dish would easily fly in the finest of restaurants here in town.

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Say It With Me … Bulgolgi a.k.a Korean Beef 1

Posted by Foodie Buddha on August 03, 2009

bulgolgi Bulgolgi has long been a staple of my diet.  Ever since college, when I made weekly visits to the Korean spot just across the street from my pad, I’ve had a soft spot for Korean food.  I was actually introduced to Bulgolgi over at a friends house and ever since then, I’ve been trying every version I can get my hands on.

Luckily, Eat Drink Man has thrown his hat into the ring.  He just posted an excellent recipe for Bulgolgi over on his blog.  In addition, he took the time to give you some details about the dish as well as some insider tips on what to do when preparing this meaty goodness.  When you are done perusing that recipe, check out his Flickr feed as he takes excellent pictures

(photo via Flickr courtesy of LarimdaMe)

Eat Better & Feel Better, Atlanta Style

Posted by Foodie Buddha on June 25, 2009

So with the release of Food 101, I think now is as good a time as any to share some more healthy eating tips.  Enter Feel Nutrition, an Atlanta based nutrition and holistic website.  Run by one Ms. Tracey Wolf, her aim is to help people feel better.  She accomplishes this through a dietary adjustment plan.  Backed with a degree from the “Institute for Integrative Nutrition,” Tracey seems like an ideal candidate for the job.  Hit up her website for more details. 

As a point of disclosure, I have known Tracy for years, though I’ve never employed her services.  And sorry to all you private dics, Tracey has been sworn to secrecy and will be unable to confirm my identity … Muuu haaa!

Lifehacker’s Online Techie Cookbook

Posted by Foodie Buddha on June 13, 2009

Who says computer geeks can’t cook?

Lifehacker.com is one of my daily reads (as it is for most every other professional in the technology sector).  Every once in a blue moon, they drop something cooking related.  Such was the case with yesterday’s post.  Creatively named “The Lifehacker Cookbook,” you’ll find a collection of [mostly] American grub all linked up and ready to go.

Fear not my fellow foodies, the cookbook is really just a link resource to some really excellent stuff.  It includes real stuff from real cooks.

Of the available recipes (which are sorted by meal of the day), my favorite is the homemade ginger ale recipe.  Granted, I haven’t tried most of these recipes.  The post for the ginger ale hit the web-waves just a few days ago; but, the recipe has been around for a bit.  It was extracted from the Jean-Georges Vongerichten cookbook entitled Cooking At Home with a Four-Star Chef.  I had a lot of luck with it; my friends and I gladly polished off a couple of batches in a single sitting.

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