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FeedMe
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
Herb's Spicy Neighborhood
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How to organize your spices and herbs? The answer: It depends on your brain. Continue reading
Posted Jul 11, 2019 at FeedMe
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The case for meatless meat
Meat substitutes are getting much better! The Impossible Whopper shows that replicating beef is no longer Impossible. Are they good for you? Silly question. It's good for us. It's not about nutrition, it's about critters and humans, and the planet we share. Continue reading
Posted Jun 20, 2019 at FeedMe
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Smoked Pork Belly Burnt Ends
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Do you love burnt ends at a great BBQ place? So you love pork belly? Of course you do. Try Smoked Pork Belly Burnt Ends... Continue reading
Posted Jan 27, 2018 at FeedMe
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Ra Pa Pa Pum Day
Every year, I declare Ra Pa Pa Pum day as the first day I hear — well, that song. This year: December 14! Thanks to an annoying posting on Facebook. I think it was a cat video. Continue reading
Posted Dec 15, 2017 at FeedMe
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Turkey 1, Knife 0
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Your knife vs your turkey. Who will win? Continue reading
Posted Nov 23, 2017 at FeedMe
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One more day...
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One more day to a spatchcocked, smoked turkey for Thanksgiving Continue reading
Posted Nov 22, 2017 at FeedMe
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Rinsing meat: Yes or no?
Can you rinse your meat and poultry? Continue reading
Posted Nov 2, 2017 at FeedMe
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Pork Cuts
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Just what are all the cuts of pork and how do we properly use them? What's the difference between a tenderloin and a pork loin, a rib and a sparerib and a baby back, a ham and a picnic ham? Continue reading
Posted Oct 23, 2017 at FeedMe
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Sugar strategy
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Helping kids learn about the sugar content of a soft drink may help reduce consumption -- and teaches them how to read nutrition labels. Continue reading
Posted May 23, 2017 at FeedMe
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Spice blends for big flavor
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Go big: Adopt a spice blend and use it in everything. Here are my current favorites. Continue reading
Posted May 17, 2017 at FeedMe
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Sauerkraut: You'll never buy it again
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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
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Spice and politics
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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
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t-7 days
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Turkey: One week, what you need to know Continue reading
Posted Nov 17, 2016 at FeedMe
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Flourless chocolate almond cake: torta caprese
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Flourless, gluten-free chocolate almond cake has fun back story and just six ingredients: torta caprese Continue reading
Posted Oct 29, 2016 at FeedMe
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Christopher Kimball is back with Milk Street
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Christopher Kimball is back with Milk Street Continue reading
Posted Oct 17, 2016 at FeedMe
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Death to the slider
Sliders: It is time for your and mac and cheese to go... Continue reading
Posted Oct 14, 2016 at FeedMe
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Foolproof hard-boiled eggs
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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
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Don't miss Star Chefs
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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
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Star Chefs Turns 6
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
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Processed food
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
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The Barbecue Easement
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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
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A recipe wakes from the past: Chocolate Finns
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A favorite recipe from 30 years ago is reborn: Chocolate Finns. Chocoholics must try... Continue reading
Posted Jan 24, 2016 at FeedMe
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Hollandaise: 10 minutes, no fuss
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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
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Xanthan gum: Get past the weird and it's magical
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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
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Want to be a kitchen science ninja?
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Want to be a kitchen science ninja? #ChefSteps is a great resource. Continue reading
Posted Jan 1, 2016 at FeedMe
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