Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
Here’s a quick tip for those of you who, like me, occasionally forget to salt the pizza dough before you leave it to rise. As you prepare to assemble the pizza, which is generally when I realize I screwed up,…
Posted by: Alexa Clark on Friday, March 30th, 2007
Categories: Guidance | Tags: cooking-tip, dough, pizza, salt | No Comments »
Forget everything you were ever told about cooking an egg. This morning I spent almost twenty minutes lovingly preparing mine – French style. In one pan I slowly melted butter on the lowest setting my stove could…
Posted by: Mark Busse on Friday, July 7th, 2006
Categories: Meditations | Tags: Breakfast, chef, cooking-tip, egg, french | No Comments »
There are a multitude of reasons why you may not like beets. Okay, I can’t personally think of any, but I can gaurantee you that if you’re not fond of them, then it’s not because you’re baking them in foil.
Posted by: Colin Coutts on Thursday, June 29th, 2006
Categories: Meditations | Tags: beet, cooking-tip, David Hawksworth, foil, roast, root, vegetable, West | 6 Comments »
We’ve all got them. Beautiful knives we bought years ago. And we’ve taken good care of them…steeling them before setting them to work, then washing them by hand (never putting them in the dishwasher!…
Posted by: Colin Coutts on Tuesday, April 4th, 2006
Categories: Guidance | Tags: cooking-tip, Jack Kintano, knives, sharpening, vancouver | 2 Comments »
This four page PDF from my favourite food magazine, Cook’s Illustrated, features common food measurement equivalencies that may come in very handy when trying to translate certain recipes. A couple examples: 1/2 cup…
Posted by: Ben Garfinkel on Wednesday, March 8th, 2006
Categories: Meditations | Tags: cooking-tip, cooks illustrated, measurement, recipe | No Comments »