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June 05, 2004
Soup's On!
 I just added two soup recipes to the collection: Chicken Noodle soup, and Split Pea Soup
These are basic soup recipes,although the addition of soy sauce to the Chicken Noodle soup is a trick of my own. The Pea Soup recipe is one I learned from my mother and grew up eating. It's one of my favorites, although there were times we substituted hot dogs for ham in the recipe, and sometimes I find myself missing them.
The key to giving most soups real flavor (so they don't just taste like water or broth) is properly sauteing the onions, celery and carrots for about ten minutes until they're really soft and slightly wet looking. This is commonly known as "sweating down" the vegetables. Most soups begin with this combination, except for cream soups where you wouldn't add the carrots in until later or they might add an orange tint to your soup.
posted by John at 10:30 AM
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The Chicken and the Egg
 I've been slaving over a first post for a few days,
when I realized what I was lacking was a bit of
introduction.
I began cooking when I was twelve years old. I can remember my Mom
calling from work and asking me to put some chicken in the oven (she
had already prepared it) after school one day. It was the first time
I had ever used the oven, and I was scared to death that I would
burn down the house.
When the chicken came out golden and crispy later, I was hooked. The
next thing I remember learning was scrambled eggs. I learned very
quickly that one of the secrets to great scrambled eggs was to keep
them moving in the pan so that they didn't just sit in the pan and
cook flat. After that, I quickly became the week day cook at home,
and continued cooking regularly when I moved out on my own.
I started cooking professionally about six years ago. The transition
from "cook at home" to "professional cook" is not an easy one.
Suddenly, you have to plan out a lot of food on a very strict time
table. It's like planning out a major party on a daily basis.
Many of the techniques I had learned at home were still applicable
though, and I learned even more from a great lady named Georgette
who trained me in those first chaotic weeks. Most of these
techniques are so simple, they usually go unmentioned (like never
flip a burger more than once) yet I know many people who cook
regularly and have never learned them. I'm going to share as many of
these as I can, as we go along here, so those of you who are
experienced cooks/chefs may have to bear with me at times.
I'll also be sharing my more original recipes, but only after I feel
that they've been perfected enough in writing to reproduce them
accurately.
posted by John at 10:04 AM
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June 04, 2004
Mmmm... Cicadas...
 Oddly enough, although we have a large number of little black and white food-type icons like the microwave to the left, none of them are BUGS for some reason... Cicadas Take Menus By Storm - "'Not much of a taste,' she admits. 'A bit like overcooked beans, but very crunchy.'"
posted by Kristen at 11:07 AM
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Ham That Am Ham... in Bed
 Brooklyn Cheese Artist Makes Bed of Ham - It's always weird to me when people use food as an art medium but not as something to be eaten. On the other hand, I can also see a lot of people, after seeing this installation, unconsciously looking for new bed comforters in 'ham pink'. *grin*
posted by Kristen at 8:51 AM
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June 03, 2004
Welcome to Food Follies!
 We wanted a website where we could publish our growing collection of recipes. Where we could write up our daily-ish experiences at restaurants, in the kitchen, in the garden, etc. A place that was not so very serious about playing with food. (And drink, of course.) A site that would also have other interesting food-related facets to explore in regards to the enjoyment of food. Obviously, this site is a result of that desire!
We're just getting it started now, and this is the first post in our "Daily Specials" section. We already have a bunch of recipes up, a VERY fledgling links page, and fully functioning guestlist which you are invited to sign (don't forget to mention your favorite kind of cheese!), and we'll be adding more as we go, so please stop back again soon!
Glad you found us!
posted by Kristen at 9:15 AM
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