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San Francisco Bay Area
Web Marketing Executive by profession, with a passion to create. I am located in Silicon Valley.
Interests: health, aikido, macintosh, writing, photography, food and cooking, science and technology, friends and family, web marketing and the internet, graphics and desktop publishing, especially electronics and high-tech, politics and opinion
Recent Activity
You'll never buy sauerkraut once you see how easy it is to make something that's way better. Continue reading
Posted Mar 29, 2017 at FeedMe
Politics and business don't mix. Unless they do. In a rare example, empathy trumps common wisdom and one business profits by knowing his customers. Continue reading
Posted Dec 2, 2016 at FeedMe
Turkey: One week, what you need to know Continue reading
Posted Nov 17, 2016 at FeedMe
Flourless, gluten-free chocolate almond cake has fun back story and just six ingredients: torta caprese Continue reading
Posted Oct 29, 2016 at FeedMe
Christopher Kimball is back with Milk Street Continue reading
Posted Oct 17, 2016 at FeedMe
Sliders: It is time for your and mac and cheese to go... Continue reading
Posted Oct 14, 2016 at FeedMe
Hard-boiled eggs? How hard can it be? Here's how to make it easier and foolproof! Continue reading
Posted Oct 7, 2016 at FeedMe
The 2016 Star Chefs event is September 25! See: Details. In the meantime: Here are some photos from a previous year to whet your appetite. Continue reading
Posted Sep 20, 2016 at FeedMe
This is one of my very favorite food events! In this work of love by 12 top Bay Area chefs on Sept. 25, you'll experience the dishes that they love to cook, paired with the cocktails and spirits they love. Continue reading
Posted Sep 15, 2016 at FeedMe
My new pet peeve is the term “processed” when applied to food. Not the food, the term. Because just about any time the term is used, it’s without explanation or qualification. As in: It’s bad because it’s “processed.” Here’s the... Continue reading
Posted Apr 9, 2016 at FeedMe
The Barbecue Easement: "Any farm animal with four hooves and no scales, if subjected to more than five hours of smoke, is kosher." Continue reading
Posted Apr 8, 2016 at FeedMe
A favorite recipe from 30 years ago is reborn: Chocolate Finns. Chocoholics must try... Continue reading
Posted Jan 24, 2016 at FeedMe
There’s a reason so many hollandaise sauce recipes are touted as “simple,” “fast,” or “fool-proof.” Hollandaise is tricky. But here's one that is magically fast and foolproof and needs no blender. Ten minutes, a spoon, and a microwave. Continue reading
Posted Jan 10, 2016 at FeedMe
Xanthan gum is pretty magical! A food thickener that is less common than cornstarch or flour, it's easy to obtain and very easy to use, with a number of great advantages. Learn how to use it, how much to use, and how it works. Continue reading
Posted Jan 2, 2016 at FeedMe
Want to be a kitchen science ninja? #ChefSteps is a great resource. Continue reading
Posted Jan 1, 2016 at FeedMe
Every year, I declare Ra Pa Pa Pum day as the first day I hear -- well, that song. Early this year!!! December 1, 2015! Thanks to a Facebook posting by Cousin George. Continue reading
Posted Dec 1, 2015 at FeedMe
Hundreds (maybe thousands) of people use my turkey page each year. What they may not know is that I rarely make my turkey the way the page directs! That's because I am usually experimenting. There aren’t many ways to cook... Continue reading
Posted Nov 21, 2015 at FeedMe
One of my favorite things to make is nut brittle. It’s easy, fast, and a crowd pleaser. It’s easy to do variations. Let me know what you think! One of the variations is pine nut brittle. Another variation: Bacon and... Continue reading
Posted Jun 17, 2015 at FeedMe
Grill of my dreams: Buying a grill. How hard can that be? Continue reading
Posted Jun 4, 2015 at FeedMe
I do volunteer interviews for an Ivy League school (I'm an alumnus) and this article is so right on! Fewer than 10% of the kids I interview get in, although more than half seem well qualified -- they're bright, care about the world, creative, and all around wonderful people. But the numbers are not in their favor. An Ivy-class education is some advantage but it's not that big a deal. Most schools are great, with caring faculty and wonderful programs. Your kid is already fortunate and will do wonderfully without the biggest name schools on his or her resume. Wonderful article, thanks so much.
Toggle Commented Mar 24, 2015 on Parents: let Harvard go at Rox and Roll
Pizza certified as vera -- real -- by the Associazione Vera Pizza Napoletana. Worth the fuss? Oh yeah. Continue reading
Posted Mar 13, 2015 at FeedMe
OK, so who posts pictures of the turkey before it's cooked? I do, especially when it's this colorful! It's spatchcocked (butterflied). The ruddy complexion is because I air-dryed it in the refrigerator overnight. That gives a crispier skin. The green... Continue reading
Posted Nov 27, 2014 at FeedMe
Roux for gravy: The secret to smooth, lump-free gravy Continue reading
Posted Nov 27, 2014 at FeedMe
Turkey is refrigerating quietly, gravy fixings a brewin'. Continue reading
Posted Nov 26, 2014 at FeedMe
Time to buy your bird (in the next 4-5 days). Some hints... Continue reading
Posted Nov 17, 2014 at FeedMe