Monthly Archives: October 2010

Food Geeking – Show #1: And They’re Off!

Originally posted May 19th, 2007 by Tim Adamec

Join Kris and I for the first episode of Food Geeking. View recipe

Pasta Puttanesca

Originally posted May 19th, 2007, provided by Tim Adamec

Pasta Puttanesca is an easy, classic Italian dish. The Puttanesca sauce can also be used on anything from chicken to vegetables to fish. View recipe

Cloned Foods

Originally posted March 21st, 2007 by Tim Adamec

According to the International Herald Tribune, the Center for Food Safety is challenging a recent Food and Drug Administration study on cloned foods. View entire post

Pumpkin Chocolate Chip Nut Bread

Originally posted March 19th, 2007

This quick bread blends chocolate and nuts with the flavor of pumpkin for a tasty treat! It has made multiple appearances on Wingin’ It. View recipe

Cheese Beer Soup

Originally posted May 19th, 2007 by Tim Adamec

This is a potato-based soup that was a combination of a recipe from a newspaper article and the flavors I remember from a now-defunct restaurant. The dish can feed 6 to 8 as a soup course or 4 to 6 as a main course. View recipe

CaramelĀ Apples

Originally posted October 12th, 2007 by Kris

Whole apples, coated with caramel. These have been a common, seasonal treat starting in late summer through autumn and the festivities that are associated with Halloween.

This recipe is so simple and straight forward there is no excuse not to prepare them from scratch. The most challenging part of this recipe is unwrapping the caramels without sampling too many of them. View recipe

Starbucks and Over-roasting

Originally posted March 14th, 2007 by Tim Adamec

As we get ready to record and launch the first Podcast, I’m noticing food-related articles around the Web more often. The Economist recently ran an article about Pepsi and Starbucks trying to revitalize their brands. This response highlights my biggest problems with Starbucks:

In Starbucks’ case, it’s not the ambiance that puts off consumers, it’s the coffee. If only they roasted it a bit less. My colleagues agree that if they had another option they wouldn’t buy Starbucks but, since there is a Starbucks on nearly every block around our office in the District, our options are limited.

I’ve had several questions from people I know asking why Starbucks torches their coffee, and the answer is “Consistency”. Starbucks wants a consistent cup of coffee, just like McDonalds wants the Big Mac to taste the same wherever you go, so they over-roast it to remove any minor flavor variations in the beans. I prefer Seattle’s Best Coffee over Starbucks, as they roast for flavor rather than consistency.

With Starbucks locations on every block, as the commenter points out, it’s a bit difficult not to grab a cup from them. Even though the coffee has some problems, it’s still better than Foldgers.