Welcome to Food Geeking

Welcome to the new Food Geeking website! There is much work to be done- old content and commengts need to be imported from the old site and new content needs to be added.

I’m now transferring the old recipe files and the pages, which should be published in within the next few days. I’ve also captured the audio files which I will upload/link to as I continue to set up shop.

Over the next few weeks, the original site will likely disappear as the server is being decommissioned. Following that, I will route this page to the Foodgeeking.com url.


A New Home

The planning and consideration took the better part of year but the actual process of locating and purchasing a house too only three months. The refinishing of floors and cleaning took just over a week. unfortunately the unpacking of boxes and stowing of things is taking a horribly long time. However, slow and steady progress is being made. Before too much time passes I hope to return to this website.

In the past year, before the move, I’d been making fresh mozzarella cheese and ketchup from scratch…. then there were the pickles, lots and lots of tasty pickles… 

More content will be forthcoming, I promise, but first boxes must be unpacked and pre-drilled, self-assembled, Scandinavian sourced furniture needs to be assembled. 

Your patience shall be rewarded-

Autumn spiced ale

This is purely an ingredient list. If you do not know how to brew this should not be your first beer. I have the fortune of living with very experienced home brewer in the embodiment of Geistbearbrewing who helped guide this recipe.

  • 1# flaked oats
  • 6 oz caraffe II
  • 3.5 oz biscuit malt
  • 2.5 oz Crystal 80
  • 1.65 # Munich extract
  • 6.6# liquid (or equivalent dry) malt
  • 1 oz Northern brewer (60 min, 10.6% alpha)
  • 1/2 oz Saaz (15 min, 4% alpha)
  • Wyeast 1728, Scotch Ale yeast

Spicing (15 min?):

  • 1 tbsp dried orange peel
  • 2 tsp very fine cinnamon chips

What is Real Food: Chocolate manufacturers take sides in compostition of chocolate

Originally posted May 3rd, 2007 by Kris

A few short months ago, The Chocolate Manufactures Association (CMA) in conjunction with numerous other food industry associations submitted a thirty five page Citizen Petition to the FDA to “Modernize Food Standards”.

Recent news stories (links below) have focused on the “mockolate” issue which is likely to be but one of many changes to our food, if the FDA makes policy changes based upon this petition. If this happens, View entire post

Post Thanksgiving Stuff(ings)

We’ve taken to adopting friends for Thanksgiving who otherwise lack plans. Our guest list quadrupled to a potentiality of 8 while the attendees only doubled but as usual we could have fed at least 12 or more and ate very well the following week. In the end, we could not settle on a single dressing/stuffing, a decision that led to 3 dressings on the table. The first was a standard, over the counter herb stuffing, perfectly respectable and involving no surprises: onion, celery, garlic, chicken broth, butter. The second was aimed for @Geistbear’s palette, a cornbread chorizo stuffing. The bread crumbs were from TJ’s, but the seasoning pack was abandoned for fresh carrots, onion, celery, garlic and the chorizo. It was very tasty, and spicy enough to allow me a taste but left me with no interest in a full portion, which means it was perfect. Our final stuffing was the dark horse. It had been mentioned to everyone and greeted with cool reserve, despite my enthusiasm.

View recipe

Candied Apples

Originally posted October 15th, 2007 by Kris

The classic, candy-coated apples. As the name suggests, the coating is a candy. Candying requires a sugar syrup to be heated to a specific temperature that allows crystals to form in a specific pattern which gives provides the candy with specific characteristics- fudge, caramel, and hard candies like peanut brittle are all “candy” but each have different crystal structures. View recipe

Funnel Cake

Originally posted October 17th, 2007 by Kris

Funnel cakes are a long standing festival or fair food, which can be easily enjoyed at home with a bit of batter and the use of some hot oil. A simple batter is drizzled into oil, forming an attractive and tasty snack. View recipe


Originally posted June 11th, 2007 by Kris

The basic recipe for guacamole as featured on Speaking of Beer, Show #31. View recipe


Originally posted September 19th, 2007 by Kris

Baklava is a middle eastern dessert which layers nuts and spices between layers of light and flaky pastry and combined with a honey and lemon flavored syrup. The recipe is simple and straight forward, but the assembly and use of the fillo dough can be challenging when first encountered. View recipe

Food Geeking #4: Late to the Cook Out

Originally posted October 19th, 2007 by Kris

As will be abundantly obvious, this was recorded during the Phoenician “summer” while temperatures were stifling and air conditioning was not optional. Consider this episode an ultimate lure to take the grill out and recapture the final taste of summer before fall and winter take a firm grip… even if you need to wear your mittens. View show contents

Corned Beef

Originally posted June 24th, 2007 by Kris

Corned Beef  is often enjoyed only around St. Patrick’s Day. This recipe allows you to corn your own beef brisket at home. This results in a superior product without use of the preservatives found in commercially prepared corned beef briskets. The recipe is simple and straightforward, but does require significant preparation time. View recipe