In January of 2012, we made a trip to Houston. On the way there, we made a stop at Brenhem, Texas to see how Blue Bell Creameries makes their popular ice cream products. The folks over at Blue Bell g...
In December 2011, Michael Ohene, author of the Analyzing a Baking Recipe article, sent me a new essay (on creating personalized cookie recipes) and a link to an online tool he wrote that generates co...
Real hot chocolate is made by melting chocolate into either milk or water. It has a richer and fuller taste than hot cocoa because of the extra cocoa butter present in the chocolate. There are plenty...
Shopping for the perfect gift for someone who is analytical can often be difficult. Engineers and other people who like to specialize, research, and focus are often very particular about what they wa...
A few weeks ago, I was tasting butter pecan ice cream (my favorite flavor) from Graeter's for the first time. Unfortunately, the carton had probably been mishandled before I got it because the i...
Pralines are nuts in candy form and this recipe makes crunchy toasted honey pralines that are excellent for topping desserts or blending into ice cream. This recipe only takes a few minutes to make a...
In June 2011, we had the opportunity to visit Chicago for a week. In addition to visiting museums, tourist attractions, and parks, we ate deep dish pizza, toured the Vienna Beef Factory, dined at Ric...
Our reservation for Alinea (booked over two months out and acquired by luck) was what dictated the timing of our trip to Chicago in 2011. We were planning on visiting the Windy City a full month earl...
This is the second part of the overview of our June 2011 trip to Chicago. For the first part of our trip, please see Chicago 2011 Part 1a - Overview
As part of our June 2011 trip to Chicago, we had some delicious dim sum at Shui Wah Chinese Cuisine in Chinatown Square. We also visited Santa Anna Bakery (in the same mall) a couple of times for som...
As part of our June 2011 trip to Chicago, we had the opportunity to eat at two famous pizzerias: Pizzeria Uno (at the original East Ohio Street location) and Giordano's (on Rush Street).
During our June 2011 trip to Chicago, I wanted to make sure we ate at one of Chicago's famous steakhouses. Gibson's Bar and Grill kept showing up in different people's lists as the num...
For a few years now, I've wanted to taste the food at Frontera Grill. Rick Bayless makes his food look so inviting and enticing on television that we had to try it for ourselves. Are we glad we ...
Macy's State Street department store is housed in the original Marshall Field and Company Building (111 North State Street, Chicago, IL). Hidden in plain view on the seventh floor is a food cour...
Chicago-style hot dogs are made only with Vienna Beef brand hot dogs. At least that's what hot dog vendors who sell Vienna Beef sausages in Chicago will tell you. When I found out that Vienna Be...
When Saveur magazine called Girl and the Goat the best new restaurant in the United States and I realized it was in Chicago, I made a reservation during our upcoming trip. When I found out that they ...
Regular readers of my blog on Orthogonal Thought will know that I love The Noble Pig's sandwiches. What I haven't mentioned before are the dinners that occur only once a month. These dinner...
Because elBulli is preparing to close its doors as a restaurant in a few months and reopen in 2014 as the elBulli Foundation ("a center for creativity" focused solely on experimenting and c...
Last night, we had the best meal we've eaten in Austin, Texas so far. This meal was better than that exceptional first meal at Uchi we had almost three years ago. The food was impeccably prepare...
Jordan Milford put six ceramic chef's knives through their paces and provided this complete write up revealing that not all ceramic knives are equal.
This article covers a variety of different ways to put together a sous vide cooking station at home. For some people, all the equipment they need for some of the simpler configurations will be in the...
I like my biscuits complex in flavor, fluffy in texture, and to separate into layers. That's what I set out to accomplish when I put together this recipe and I think I've done a pretty good...
The blender. It's a great addition to every engineer's cooking toolbox. But, what do you need to know when you're ready to make the plunge to buy a blender? Do you really need to consi...
Do you have a great pasta recipe that uses Italian sausage? If so (or if you can come up with one), submit it to Johnsonville's Pastaville Italian Sausage Recipe Contest before January 3, 2011 f...
As Christmas approaches, I thought I'd throw out a few gift ideas for the foodie.
Sous vide (pronounced SOO-VEED) cooking is the preparation of food by submerging ingredients in a temperature controlled water bath (often while the ingredients are enclosed within a vacuum sealed pl...
While vacationing in New York City, Tina and I had the opportunity to dine at Per Se in the Time Warner Building overlooking Manhattan's famous Columbus Circle and Central Park. We had some phen...
I just received a sample box of Hefty's Kitchen Bags with Unscented Odor Block Technology. I usually change my kitchen trash bags once or twice a week, so I haven't actually used the trash ...
One of the most embarrassing moments of my life involves baking muffins for a visitor in my apartment back in April of 2007. These "muffins" I was making actually had to be good, not the ba...
I have to tell all of you about this contest that Amano Chocolate has going on. Amano makes the best single origin chocolates that I have ever tasted - each dark chocolate bar is distinct in flavor a...
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