Food Musings | The Food Spot

The Other Brother

Posted by Alistair on March 25th, 2010, at 3:02 pm

Hello, I’m Alistair. William and I are kin and he has been kind enough to eulogize me below. Enjoy…
Long ago, deep in the South of the United States, a child was born. Though born into the world of the South, his life was divided. At home, his British father and French mother presented one view [...]

Q&A: What Wine Goes With Eggs?

Posted by Alistair on March 23rd, 2010, at 12:03 pm

William and Alistair humor each other:
me: what wine goes with eggs?
William: what is going in the eggs?
i don’t know that a wine is that terrific with just eggs, i’d say a very dry white, or a mild, not sweet red without too much body
like a merlot in the US… maybe a cote du rhone in [...]

Chocolate Chip Cookie Recap

Posted by William on February 26th, 2010, at 8:38 am

I’ve covered several chocolate chip cookie types so far and thought that now would be a good time to review how to tweak the ingredients of cookies to make different styles. The first cookie recipe we tried, the Nestle Tollhouse cookie, was a good start, and it got even better with a bit of tweaking. [...]

I’m the Tastiest BLT Ever

Posted by William on February 18th, 2010, at 2:23 pm

Remember that little back-story I gave about me being a BLT at birth? It turns out that that photo was actually published by the local news paper!
A new goal was set: obtain a copy (or a scan, at least) of that page of the newspaper. It took some sleuthing, and some shuffling around to get [...]

What is? Crème Fraîche

Posted by William on February 11th, 2010, at 2:58 pm

Crème Fraîche is a cream that is thickened and rendered slightly acidic by the bacterial cultures present (imagine a less thick and tangy sour cream). As you can guess by the name, which translates to “fresh cream”, this was originally a French specialty, but it can now be found all over the world.
There are two [...]

What is? Winter Squash

Posted by William on January 26th, 2010, at 1:12 pm

A brief education on winter squashes and their applications is in order. I wanted to try to do this post earlier as they were coming in season, but grocery stores still have plenty in stock and they should be available for a bit longer still.
Winter squash is a general term for a large variety of [...]

I’m in the Kitchen too…

Posted by Kyle on January 8th, 2010, at 11:03 am

I would be the other character you see on this site. Nice to meet everyone, I’m Kyle. Watch as I effortlessly slip into third person to talk about myself…
Based on Kyle’s predominantly German and Swedish heritage, the outcome of his culinary creations looked bleak. But somehow, he was able to overcome his genetics and expand [...]

Auspicious beginnings

Posted by William on January 5th, 2010, at 9:21 pm

It’s about time I tidy up a few things on this site, like the “About Us” section. Here is my story…
When William was a young boy, his father took him aside and said, “Ei up, come ‘ere lad. The reason being yur English, you must know how make beans on toast, like your father [...]

What is? Fleur de sel

Posted by William on October 29th, 2009, at 1:02 pm

Fleur de sel, literally “flower of salt”, is a high-end French sea salt and is considered by many to be the creme de la creme of salts (to borrow a phrase from the French). It is traditionally used as a finishing salt–meaning that you don’t cook with it, but sprinkle it on food just before [...]

Food Obsession: Liberté Yogurt

Posted by William on October 1st, 2009, at 12:41 pm

One thing I miss about France is good cheese and yogurt. European style yogurt tends to be creamier and tastes like a true dairy product instead of some kind of custard. My first issue with American yogurt is that the texture is all wrong. The yogurt is gelatinous, almost as if there is, well, gelatin [...]

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