Gourmet Gastronomer

Site Improvements

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Upcoming Changes

- move login to top right

- add logout

- add contact info to homepage

- add categories to right hand column

- make "Editor" role work

- When Contributors enter articles, they go into a queue to be published

- Create "About" page

- Show content by Contributor

- List content by section

Future Plans

- small blogs: vote up or down

- food related sites index

- SF bay area food related resources

- Associate a picture with each Article; display set of pictures on homepage which link to Articles

- Create Forums page

- Link to related articles within post

- Create a "My Favorite" articles section which is sharable with others

- Q&A section for each article, anyone can answer, but the contributor's answers are prominently shown

- email notifications based on contributor or topic

- customizable homepage to display favorite resources, categories, newest articles, links to fav articles

- create "recipe" content type which is linked to articles

- easy print recipe/article

21 Course Dinner

Submitted by Danny Gabriner on Wed, 02/25/2009 - 17:41
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A little while ago, someone sent me a Facebook message telling me I should check out a dinner party that his friend Michael was putting on. Always looking out for good food, I sent Michael an email asking him about the dinner; I had no idea what I was getting myself involved in. Michael Cirino often does dinners with a group of dedicated chefs called A Razor, A Shiny Knife.

How to Make Bhindi Masala: Okra Gone Indian Style

Submitted by faineg on Wed, 02/25/2009 - 17:24
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Bhindi masala is one of my favorite Indian dishes. Okra, often maligned in American cuisine, is transformed by the addition of Indian spices into as delicious a vegetable as can be imagined. I ate bhindi masala all across India and became quite a connoisseur: I realized, upon my return to the USA, that I was simply going to have to learn to make it myself. Which I did. And now I will tell you. This is a very simple bhindi masala, a rather half-assed variant on a dish that can get very tasty and rich indeed.

Chat

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Stock Talk

Submitted by Danny Gabriner on Tue, 02/24/2009 - 09:18
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I have recently installed a Food Chatroom, and would like to kick it off with a good discussion about stock. There are so many kinds of stock, and many different techniques. Stock can be so easy to make, but there are also a lot of intricacies. If you make stock ahead of time, there is so much you can do with it. So please join us today at 6:00 PM (PST) at http://www.gourmetgastronomer.com/chat to talk, share, learn, and immerse yourself in stock. See you there. Danny

Lazy Sunday

Submitted by lisa on Mon, 02/02/2009 - 09:06
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Those who do this whole food-blog thing more and better than I will tell you that the great trouble with soup comes not in the making, or the eating, but in the documenting. Soups, but for things like butternut, do not pretty pictures make. Lentil soup, the product of world wide-thriftiness, poses a particular problem. Those with great lighting and better cameras can overcome it. Since I had neither, I decided to pump up the flash and just own it. So here, in all it's stunned, mug shot glory, is today's recipe:

Gourmet Gastronomer Soup Off

Submitted by Danny Gabriner on Fri, 01/30/2009 - 13:56
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After an extremely successful Mac and Cheese Off, we have decided to host another competition, the Gourmet Gastronomer Soup Off. It's winter, its cold, and it's the perfect time to eat some soup. The format of the Soup Off will be similar to the Mac and Cheese Off, but with a twist. One of the hardest parts of the last contest was that there was no tasting involved. This time, the online vote based on pictures and descriptions will be the first round.

Chickpea Salad, Fit for a Pocket

Submitted by lisa on Mon, 01/26/2009 - 23:24
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chickpea pita I recently moved to New York City. This means, among other things, that the budget has tightened up. I take my lunch to work, and of late it has been various variations on an old standard—hummus and pita. I had hummus and pita plain, with arugula, pita and sautéed broccoli rabe, pita, hummus, and roasted vegetables. My office sits two blocks from Union Square, the home of the best greenmarket in the city.

Bread ICU Conclusion: Fruition or Failure?

Submitted by sarabeth on Thu, 01/22/2009 - 22:53
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When last I left you, the bread dough was rising nicely.  So far everything looked good, but the big question was "How would the bread taste after we baked it?" By the time we finished nourishing the dough back to health, it was WAY beyond my normal dinner hour and my stomach was letting me know!  But all we had was rising bread dough, what could we make for dinner? "Lemme see what I have in the pantry" Danny ventured.  "Onions, garlic, sausage, . . .

Palate Points

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You get Palate Points by participating at Gourmet Gastronomer. You can exchange Palate Points for all sorts of foodie gear.

Palate Point System


- 5 points for writing an article
- 20 points for joining Gourmet Gastronomer
- 50 points for entering an event
- 50 points for coming to an event
- Other points distributed for a variety of reasons

Palate Point Store


- 50 palate points gets you a raffle ticket at the Soup Off Tasting
- 50 palate points gets you any item from the current Gourmet Gastronomer Toolkit
- 100 palate points gets you a Gourmet Gastronomer Baby Blarf (sourdough starter)
- 100 Palate points gets you a Gourmet Gastronomer Cheese Kit
- 300 Palate points gets you a Gourmet Gastronomer Apron
- 500 Palate points gets you a Gourmet Gastronomer Tortilla Press

Bread ICU

Submitted by sarabeth on Thu, 01/08/2009 - 20:42
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We got home to a frigid house and then remembered "We didn't bake the bread we left rising in the oven!!"  We took the bread out of the now cold oven to check its condition.  Things looked pretty grim.  The top was completely hardened and there were no signs of life.  Would it still be good? Would the yeast be dead?

Soffritto Review

Submitted by chefbageldog on Thu, 01/08/2009 - 11:57
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Benadetta Vitali understands that the act of cooking itself is transcendent. Soffritto literally means “under-fried” and in Tuscan cooking, it refers to the long and careful preparation of the most basic aromatic vegetables. It is the kind of thing that you can’t get by simply throwing things together.

Cookbook Updates

Submitted by Danny Gabriner on Mon, 12/29/2008 - 22:27
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I have just added two more cookbooks into the store which each are highly recommended. The first one, Soffritto: Tradition and Innovation in Tuscan Cooking comes as the first pick from a new Gourmet Gastronomer, Chef Bageldog. Chef Bageldog is a friend and an amazing cook, who will now be hand picking the best items for the store, as well as contributing his knowledge here.

A More Social Food Blog

Submitted by Danny Gabriner on Fri, 12/26/2008 - 18:08
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This food blog is all very new for me, and I am still trying to figure out exactly how I want it to work. One thing I do realize is that I want it to be more about good food, and less about me. As part of this plan of sharing other people's good recipes and ideas on food, I have put together a "Food I'm Craving" section, which is from my Shared Google Reader of other people's blogs. My next big step is to host the first ever Gourmet Gastronomer Mac-and-Cheese-Off.
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