Blogs about: Food Media
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It's Not What You Eat - It's That You Cook
Yes, I said “that”, not “what”. Interesting article from The Economist, titled “What’s Cooking” from The American Association for the Advancement of Science.… more →
foodvox
Memo to Jamika (Next Food Network Star contestant)
— 3 comments
EatWisconsin wrote 2 weeks ago: To: Jamika Pessoa From: Wisconsin Re: The Next Food Network Star USS Intrepid Challenge So the Food … more →
Who wants to be on The Next Food Network Star?
— 1 comment
EatWisconsin wrote 3 weeks ago: I just recieved notice that the Food Network is now casting for their next season: Calling all Chefs … more →
Food, Inc.
anrielizabeth wrote 1 month ago: Dave and I went to see Food, Inc. tonight. Having read the books of the two main narrators of the mo … more →
Sweet, Sweet Republic.
Justin wrote 2 months ago: Sweet Republic co-owner Helen Yung (Brandon Sullivan/Bon Appetit) While parts of the country have be … more →
Chefs Table Society Forum
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owenlightly wrote 2 months ago: There’s a new food forum in town. The board of the Chefs Table Society have created a new foo … more →
What others are saying about Wisconsin Burgers
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EatWisconsin wrote 2 months ago: So my post on Five Guys has me thinking about Wisconsin’s great burgers. This is a topic that … more →
McBob's Featured on the Splendid Table
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EatWisconsin wrote 2 months ago: The Splendid Table Podcast/NPR show features a weekly segment with the incomparable Jane and Michael … more →
Pizza Chronicles Cont./Musashi/Food Media
w8lessinwater wrote 3 months ago: Pizza This pizza was once again constructed based on the 12 oz. of flour (6 oz. AP/6 oz. Bread) fo … more →
Pizza Chronicles Continued/Chopped/No Reservations
w8lessinwater wrote 4 months ago: Pizza The percentages for this dough: 6 oz. Bread Flour, 6 oz. AP Flour, 8 oz. Water, ¼ oz. Yeast, … more →
It's Not What You Eat - It's That You Cook
— 3 comments
foodvox wrote 4 months ago: Yes, I said “that”, not “what”. Interesting article from The Economist, tit … more →
Pizza Chronicles Continued / Amuse Bouche / Top Chef
w8lessinwater wrote 4 months ago: Pizza As you can see the pizza is very similar to the previous photo. There were some slight differ … more →
A Man With a Big Stove: Mario Batali, Meet Barnes & Noble.
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foodvox wrote 4 months ago: A few months ago I saw a bakers rack stuck in the middle of the cookbook section of my local Barnes … more →
Burgundy In Blood Alley
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owenlightly wrote 5 months ago: My friends down at Salt Tasting Room regularly hold fun and informative events in their cellar … more →
Shark Attack!
— 8 comments
owenlightly wrote 5 months ago: I found an awesome new Vancouver food blog called Crust In The Kitchen. Disregard that whole shark t … more →
Good thing you can't see the photos
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bettyjoan wrote 5 months ago: As promised, here’s the link to the AJC feature on local food bloggers: Delicious Dialogue. I … more →
Oops. Do excuse me! It's dear old Svankmajer.
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foodvox wrote 5 months ago: Wiki Doodle Dandy has this to say about the dear man: Švankmajer’s trademarks include very exa … more →
My grandma's gonna make me famous
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bettyjoan wrote 5 months ago: A few weeks ago, I got a comment on the blog from John Kessler at the Atlanta Journal-Constitution, … more →
Blue Fin/Demi-Glace/Homebrew
w8lessinwater wrote 5 months ago: Blue Fin II: We made a second trip to Blue Fin and this time it was just my wife and I so I was abl … more →
An Evening With Mt. Townsend Creamery In The Salt Cellar
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owenlightly wrote 5 months ago: News from Salt Tasting Room. The soft-ripened cows-milk Seastack from Mt. Townsend. If it tastes as … more →
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