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Special Issue

This category contains 26 posts

Flavor Profile: Molecular Gastronomy Sous-Vide Style

 “It [Sous-Vide] has the potential to be the biggest change in domestic kitchens since the microwave. It has already created the biggest change in commercial kitchens since electricity was used in cooking” -Heston Blumenthal, Chef and Owner of the Fat Duck Have you ever struggled with cooking a steak to a perfect medium rare without … Continue reading

Meticulous Mouthfuls: Sons and Daughters, two stars and two parallels

“We are the children of the S.F. culinary scene… the sons and daughters of this place.” – Waiter quoting the Owners of S & D Nob Hill, San Francisco…originally known as California hill and home of a select few of influential chefs who made quite an impact on the Northern California fine dining scene. Hubert … Continue reading

Special Issue: Overpriced Online Snacks Of 2014

“The price of anything is the amount of life you exchange for it.” – Henry David Thoreau Limited Edition: the phrase begs for attention like a toddler grasping for their milk bottle. The psychological marketing phrase that drives demand up to new heights and reaches into the wallets of many who wish to procure a piece … Continue reading

Original Ramen Burger Remixed In San Jose

“What is the point of being on this Earth if you are going to be like everyone else?” -Arnold Schwarzenegger (Ex. California Governor/Celebrity Bodybuilder) Originality plays a role in all forms of life. A lot of people believe that the core idea of originality isn’t necessarily belonging in of itself but rather a gathering of … Continue reading

Meticulous Mouthfuls: Bouchon The Bountiful French Bistro

“I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.” -Thomas Keller The pursuit of knowledge can only be fruitful when a man embeds his passion with full commitment and absolutely no regrets of that decision. This is same reason that we … Continue reading

1:15 to Napa, Four Times The Birthday Binge (Double Issue 1 of 2)

“I have to decide between these two menus?” There’s a certain rhythm when I post content and many of you are probably accustomed to it by now. Revealing a progression, as I visit each establishment and each topic goes by. Over the past two years, I’ve noticed a revealing trend within my personal preferences in … Continue reading

The Flavor Profile: Butter

“Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.” – Leigh Hunt ‘The Seer’ Butter: one of the quintessential ingredients of the kitchen. There’s nothing more satisfying than adding a touch of butter to a plate and the flavors make a world of difference. As you may recall, … Continue reading

The Flavor Profile: Salt

“Dawg, stop being salty just because that honey is looking at me.” Well, if inappropriate slang wasn’t necessary to lead into this week’s Flavor Profile topic. No, I am not attempting to coerce you to read it in Franklin’s voice. However I do want to point what a commodity salt has become over the years. It’s … Continue reading

New Parish Pop-Up Event: Food Social’s BBQ Block Party in Review

“I’m telling you this Taro cupcake is really good… you’re missing out, you know what I’m not gonna push it. *offers Taro cupcake anyway*” – Ms. Lo of Hella Cupcakin’ I arrived at the venue as one of the first customers of the afternoon. The admission was set on $5.00 (which was affordable); however, prices … Continue reading

The Flavor Profile: The Egg

**Author’s Note** (As of 9/19/13) After deliberation and researching many food websites (local and international), I determined it is best to change the name of this mini series of posts as ‘The Flavor Profile,’ given there’s already an Inside Scoop column detailed from the SFGate. **-End Author’s Note-** The Flavor Profile idea came to me … Continue reading

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