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Tobie Nidetz
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I didn’t have anything interesting to say. but now, I really don’t care even if I don’t think its interesting because I’m going to say it anyway. Continue reading
Posted Jun 21, 2012 at foodguy's blog
Comfort food is more than macaroni and cheese. Comfort food is more than meatloaf and mashed potatoes. Comfort food is any dish that you want to return to time and again to re-savor and re-enjoy with friends, family or all... Continue reading
Posted Apr 6, 2011 at foodguy's blog
We arrived after several sweaty hours of riding down country highways in the sun baked old Chrysler. Its fishbowl design not offering much shade. I was ten years old and the luxury of riding in air conditioned comfort was still... Continue reading
Posted Jun 18, 2010 at foodguy's blog
Its been said that a properly roasted chicken is the signature of a great cook. Well, I believe that. But there's no one chicken that fills the bill. The mark of a properly roasted chicken is a crispy skin and... Continue reading
Posted Jun 16, 2010 at foodguy's blog
Burgers are on everyone’s mind these days. From our favorite greasy diners to the haute tablecloth dining rooms of every star Chef, the burger has become the icon of our culinary age. But before we fell in love with this... Continue reading
Posted Jun 7, 2010 at foodguy's blog
Did I say I was living in a house without furniture? Well I really was, almost. There was a bed I would occasionally sleep in and the before mentioned bed side table. Rounding out this palatial suite was a dresser... Continue reading
Posted May 8, 2010 at foodguy's blog
The phone is ringing. The phone is ringing. Damn it, the phone is ringing. Most mornings during my apprenticeship to Chef John Snowden, this was the first sound I’d hear to drag me out of a beautiful solid sleep. The... Continue reading
Posted Mar 24, 2010 at foodguy's blog
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Mar 15, 2010
Technorati Tags: food memoir,foodoir The moment I walked into the parlor of the cooking school; I felt at home in a place I had never been. Sitting behind a large mahogany desk, strewn with books and papers, was a large... Continue reading
Posted Nov 11, 2009 at foodguy's blog
The Whole Wheat flour can be any brand. I use King Arthur. But here's a link to an Irish grocer online to buy Howard's flour from Ireland. (Copy and paste into your browser if the link doesn't work) The white flour can be all purpose or bread flour. I've also used cake flour for a lighter more delicate bread. Again any brand will do. Enjoy the recipes and thanks for listening. Tobie
Toggle Commented Mar 14, 2009 on All Things Irish at foodguy's blog
Thanks for the suggestion. We'll be covering Super Bowl stuff next week, but I think it would be fun to do something about vegetarian/vegan food soon that will of course be wrapped around beans. Keep listening Tobie
Toggle Commented Jan 26, 2009 on Perfect Pizza at foodguy's blog
I visit their sister store in Minneapolis quit often. Next time your in ask for Daisy and she'll give you some hints on how to cook some of the fish you're not familiar with. Whole fish a really quite simple, you just need to know how to removed the fillets after cooking. Mark Bittman has a great book called Fish: The Complete Guide to Buying and Cooking. Thanks for listening Tobie
Toggle Commented Jan 10, 2009 on Ode To A Billy Goat at foodguy's blog
You got it baby...just let me know when.
Toggle Commented Dec 11, 2008 on Deli Good Enough at foodguy's blog