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pursuing quality gastronomical endeavors for the general good it’s been a year january 4th, 2017 and what a year it was. maybe i’ll try to post more frequently here on the foodnerd in 2017. i do still cook things. hugs to all of you that still have me in your feed even though i’ve not given you squat for content in basically five years. that’s what building a local dance scene does to your food bloggery, apparently. love to all, and let’s fight the good fight! posted in general | no comments » chinese cold-dish celery january 25th, 2016 i’ve never managed to properly replicate the deliciousness of celery salad as found in chinese restaurants. so i posed the question to the available authorities, and i have a new recipe to try out. from a friend of my mother-in-law: de-string and cut celery into pieces. blanch pieces in boiling water for 1 minute (leave heat on high for rolling boil) until bright green then shock in cold/ice water. drain, then dress with salt mixed with sesame oil. let sit a long while to absorb flavor. drain off dressing and serve cold. posted in in the kitchen | no comments » keepin’ on march 30th, 2015 one of my most loyal readers, my dear friend’s father mr. n, passed away recently. it makes me sad whenever i think of my silly little blog now, but i am glad we were able to connect in that way. and it reminds me that whenever we think that no one cares, that our work is inadequate, that our efforts are pointless, we are almost certainly wrong on all counts. keep on doing what you do, people. posted in general | no comments » jonathan gold’s hoppin’ john recipe january 12th, 2015 from la times: 1 smoked ham hock 5-6 cups water 1 cup dried black-eyed peas 1 tbsp sambal oelek or sriracha 1 chopped onion 1 chopped stalk celery 2 bay leaves 1 sprig fresh thyme 1 cup long-grain rice in large saucepan, put hock and water and bring to boil. skim foam, reduce heat to medium-low and simmer 30 min. wash and sort peas, then add to saucepan, and discard any that float. add sambal oelek, onion, celery, bay, and thyme; simmer uncovered until tender but not mushy, 1-1.5 hrs. there should be 2 cups liquid remaining; make up any lack with water. remove hock, shred meat, and stir meat back into beans with the rice. cover and simmer without lifting lid, over low heat, 20 minutes. remove from heat, and set aside still covered for 10 mins more, so rice steams. remove cover, fluff, and serve. ideally with collard greens. posted in in the kitchen | no comments » girasole’s orange cake january 10th, 2015 from la times: 2 cups (8oz) cake flour 1 tsp baking powder 1/8 tsp salt 1 cup sugar 1/2 cup plus 6 tbsp softened butter 3 egg yolks juice and finely grated zest of 1 orange 2 heaping tbsp orange marmalade 1 tbsp vanilla garnishes: mascarpone and heavy cream whipped together, candied orange peel heat oven to 350f. lightly grease and flour a 9″ bundt pan. in bowl of stand mixer, whisk flour, baking powder, salt, and sugar. add butter and mix using paddle attachment, until butter fully incorporated. in separate bowl, beat yolks, juice and zest, marmalade, and vanilla. with mixer running, slowly beat in half the egg mixture until incorporated, then beat in the second half. spoon batter into pan and bake till puffed and lightly browned, and toothpick in center comes out clean (50-60min). rotate halfway through for even coloring. cool on a rack. posted in in the kitchen | no comments » everyday recipes from tallasiandude’s mom january 2nd, 2015 things i learned by lurking and watching: spinach-pressed tofu (cold) cook spinach, squeeze and chop. finely dice pressed tofu. mix, dress with salt and sesame oil. shrimps (hot) clean shrimps but don’t peel. stir fry till pink on both sides with a couple disks of ginger and a scallion or two cut up into 2″ sticks. add splashes of wine and soy sauce (and dark soy sauce), and let cook much longer than you’d think. pork and pressed tofu (hot) shred pork, mix with soy sauce and baking soda. matchstick the pressed tofu. stirfry pork with a teaspoon or two of salted black beans, chopped up, plus some red chilies or flakes, then add the tofu and stirfry until things start to brown. eggplant (hot/cold) cut slim (japanese) eggplant into 2″ wedges about 1/2″ wide. put into bowl, drizzle with soy sauce and sesame oil and a bit of sugar, and microwave until soft and not white, stopping to turn and toss occasionally. 1000-year egg loaf (cold) scramble eggs with quite a bit of chicken broth and presumably a bit of salt and/or sugar (i didn’t see that step). pour into an oiled loaf pan with some cut-up 1000-year eggs, then steam. cool, then slice into approx 1.5″ squares about 1/2″ thick. tea-smoked chicken (cold) steam the chopped up chicken with some peppercorns. do not be alarmed at the weird red dots the peppercorns leave on the chicken skin. put the chicken on a rack in a wok which contains black tea, raw rice, and sugar; cover and let it smoke until the chicken is brown and glossy. posted in in the kitchen | tags: chinese | no comments » two recipes for date-nut truffle thingies – holiday cheer, yo december 15th, 2014 tasty, easy, easier on dietary restrictions than the chocolate-and-heavy-cream sort. one: mac nuts, pepitas, dates, walnuts 1 cup walnuts 1/2 cup pepitas 1/2 cup macadamias 1.25 cup unsweetened shredded coconut 2 cups pitted dates 2 tbsp coconut oil 1 tsp salt 1 tsp vanilla extract 1/4 cup cocoa powder buzz walnuts, pepitas, mac nuts and 1 cup coconut until finely crumbled. add dates, oil, salt and vanilla, and buzz till it looks like wet sand. roll into tbsp balls. roll in cocoa and last coconut. lay on a parchment lined tray and freeze at least 30 mins. serve room temp. makes 20. two: figs, apricots, almonds, spices http://altonbrown.com/sugarplum-recipe/ 6 ounces slivered almonds, toasted 4 ounces dried plums 4 ounces dried apricots 4 ounces dried figs whizz all this into bits but not paste in the processor. then mix in 1/4 cup confectioners’ sugar 1/2 teaspoon anise seeds 1/4 teaspoon caraway seeds 1/4 teaspoon ground cardamom pinch of kosher salt 1/4 cup honey make into wee balls (makes 80 he claims, i got more like 40), lay out on parchment, and roll in: 1 cup coarse sugar plus bonus recipe for booze (rudolph’s nose): 2.5 cups ransom old tom 1/3 cup velvet falernum 1.25 cup cranberry shrub 1/3 cup fresh lemon juice 1/2 oz angostura mix, strain into a pitcher, serve rocks. makes 10. to make shrub: heat 2 cups apple cider vinegar and 2 cups sugar, stirring till dissolved. add 2 cups cranberries or 1 cup unsweetened juice, 2 oz clove and 4 crushed star anise (seems like a lot of spice), and reduce by 1/3. posted in in the kitchen | no comments » cheesy oatmeal with spicy squash soup november 18th, 2014 more weird food: steel cut oatmeal, with cheese melted into it (oddly mild “gruyere” from tjs – tasteless on its own but good in this application), topped with hot spicy curried squash soup. delicious, warming, filling. posted in in the kitchen , is this weird? | no comments » ko pies september 29th, 2014 finally made it to ko pies in eastie this weekend — the outdoor dance was a couple blocks away! had a classic beef and a jerk chicken (special), both tasty. fries are the dreaded wedge, but fried to a golden fucking delight, so winning. lots of beers, a few aussie desserts, and picnic tables in the shipyard parking lot. my kinda joint. want to try the beef stew flavor next time. http://kocateringandpies.com/ posted in restaurants & stores | no comments » deviled egg flavor ideas august 21st, 2014 from a magazine i read in a doctor’s waiting room… not that i see any cause for deviation from the waspy classic i always make. cress-horseradish roast pepper-thai chile tomato-pimenton olive-garlic smoked salmon-radish miso-sriracha-sesame avocado-anchovy-caviar posted in in the kitchen | no comments » « older entries search for: contact me foodnerd -at- paisleysky -dot- net recent posts it’s been a year chinese co

URL analysis for foodnerd.net

http://www.foodnerd.net/tag/frugal/
http://www.foodnerd.net/2015/01/jonathan-golds-hoppin-john-recipe/#respond
http://www.foodnerd.net/tag/la/
http://www.foodnerd.net/2014/08/deviled-egg-flavor-ideas/
http://www.foodnerd.net/tag/soup/
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http://www.foodnerd.net/tag/cheap/
http://www.foodnerd.net/tag/passionfruit/
http://www.foodnerd.net/tag/chicken/
http://www.foodnerd.net/tag/hawaii/
http://www.foodnerd.net/2014/09/ko-pies/
http://www.foodnerd.net/2016/01/chinese-cold-dish-celery/#respond
http://www.foodnerd.net/tag/party/
http://www.foodnerd.net/2015/01/girasoles-orange-cake/
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Whois Information

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Domain Name: FOODNERD.NET
Registry Domain ID: 763457275_DOMAIN_NET-VRSN
Registrar WHOIS Server: whois.enom.com
Registrar URL: http://www.enom.com
Updated Date: 2017-01-19T01:20:31Z
Creation Date: 2007-01-18T21:15:55Z
Registry Expiry Date: 2022-01-18T21:15:55Z
Registrar: eNom, Inc.
Registrar IANA ID: 48
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: NS1.NETELAN.COM
Name Server: NS2.NETELAN.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2017-09-24T10:41:01Z <<<

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  REGISTRAR eNom, Inc.

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  SERVER net.whois-servers.net

  ARGS domain =foodnerd.net

  PORT 43

  TYPE domain

DOMAIN

  NAME foodnerd.net

  CHANGED 2017-01-19

  CREATED 2007-01-18

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  NS1.NETELAN.COM 91.207.51.72

  NS2.NETELAN.COM 91.207.51.73

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