the ulterior epicure
"i live and travel to eat"
(the) ulterior epicure is someone who I've kept tabs on since before he was famous
. I remember back in the day reading his posts on eGullet
wonder who is this guy with the weird avatar and why do I keep bumping into him on almost every thread I read. Then I found his blog
. Then I found his Flickr account
. I was pretty much hooked after that.
The amount of things we have in common is pretty uncanny, but the differences are what earn him a spot on my blogroll. Differences being that he's far more articulate than myself and has a better trained palate - a lot better. In fact, he has one of the most knowledgeable and discerning palates I've come across in someone who is not a chef. And his photography. Maybe I need to get myself a dSLR
, but I still don't think that would land me an interview in Popular Photography
Oh, and the fact that he's now just "right down the road" in Kansas City is pretty cool too.
"Chuck Eats (and Drives)"
There's always that moment when you see or read something on a blog that is just so cool that you immediately add the site to your feed reader - sometimes with blinding speed.
When I happened to stumble upon Chuck's blog, I actually hesitated because I was a bit stunned and wasn't sure I was comprehending what I was reading. Maybe I missed something. Did he really just say "47 Michelin Stars in 24 days
"? Is such a thing even physically possible? Can one's body endure such blissful gluttony? Is this guy even for real or is this a staff writer for The Onion
making fun of us serious gourmands?
So I dug around on the site a bit. I found reviews covering many of the best restaurants around the country along with heavy linking to Gastroville
and Opinionated About Dining
- this guy is beyond serious. No brainer. Add.
And Chuck doesn't just provide serious descriptions and critiques of each restaurant he visits; He also provides those same serious descriptions and critiques of each of the dishes he eats - and rates them. A small, but very cool detail.
And the thing that earned him a featured spot on my blogroll? He was one of the few bloggers who made it to Keyah Grande
before Chefs Aki Kamozawa and H. Alexander Talbot moved on
. Chuck is definitely someone who is passionate about food and knows more than just the names listed in glossy magazine. Kudos.
La Tartine Gourmande
La Tartine Gourmande is like Playboy. You might actually read it for the articles, but that's only after you've thought dirty thoughts about the pictures.
Béatrice Peltre's photos can be defined in 1 word. Stunning. She's really one of the best foodporn photographers out there. After you've stared in awe at her pictures and you've cleaned yourself up (i.e. wiping the droll off your chin), you can read the detailed recipes which Madame Peltre has provided in both French and English. I'm not going to say much more about this one since I think everything I could say can be summed up in 1,000 words.
News For Curious Cooks
"exploring the science of food and its transformation with Harold McGee"
Harold McGee is quickly becoming a household name among foodies thanks to frequent mentions in publications big and small across the country. He's become the go-to-guy for all things related to food science and is one of the forefathers of molecular gastronomy. If you are a fan of Alton Brown's "Good Eats", you have Harold to thank in part. All of this stemming from that massive red (or oldskool blue) book written 20+ years ago, "On Food and Cooking: The Science and Lore of the Kitchen
" (which was heavily revised in 2004).
Mr. McGee's blog, News For Curious Cooks
, covers oddly interesting food science topics to satisfy the inner geek in you. Recent articles included subjects such as the effects of putting salt on tomatoes while they're still on the vine
, why French fries may make you delirious
and the fluid dynamics of a champagne flute
As an additional resource, you can also search the text of his ground breaking book using Google: Search the On Food and Cooking text
READ. CHEW. DISCUSS
A food forum for some of the most hardcore foodies I have ever seen. They take detailed notes of everything they eat, drink, smell and see while dining everywhere from El Bulli to El Taco Shack.Chez Pim
you might think me a glutton
A whimsical writer out of San Francisco who jetsets around the world blogging about all things food. As she says...."pretentious snobs are people too".Cooking for Engineers
Have an analytical mind? Like to cook? This is the site to read!
I'm a huge fan of Alton Brown and I just love the analytical side of things. I like to know the how and why. I also love diagrams. Michael Chu takes the time and effort to create the coolest recipe charts I have ever seen.The Classic Tiramisu (original recipe?)
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