cdkitchen > feeddaily blog
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Are you bored with your breakfasts? I know poor Brent is. For ease, I usually just make fried or scrambled eggs for him. Occasionally he'll get oatmeal. On rare occasions, I'll repurpose some leftovers into something novel. But usually it's eggs (if I cook at all).
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It's not just the standard tequila, triple sec, and lime juice anymore. You can find margaritas with everything from blue koolaid to chocolate (and some more appealing flavors in between).
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I've always been a bit fascinated with picky eaters. Let me rephrase that. I've always been a bit fascinated about WHY someone is a picky eater. What is it that turns them off from certain foods, or even whole groups of foods?
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One of my favorite aspects of my job is that I get to challenge myself nearly every day. I love to learn new things. New technology, new concepts, new foods. I'm constantly researching things, and in fact I spend several hours a day just "learning".
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When I started Foodie Friday, I had selected a few different blogs to try each week. I'd test an interesting recipe from each one, photograph it, and write up the feature. By having a few in the queue, I made sure I wouldn't be caught without a blog to post about, you know, in case a recipe didn't turn out.
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When I think of the Super Bowl I think of food. Oh sure, most people associate it with football. And many associate it with unique, ridiculously priced advertising campaigns. But for me, it's all about the food. And beer.
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Brent is not a fan of eggplant. Despite this, every now and then I sneak a recipe into our testing rotation. Sometimes it passes his approval, and other times... well.
by
When I shop at the grocery store each week I have a set list that I follow. I mean, I pretty much have to with the sheer volume of recipe testing we do. If I forget even one ingredient that recipe will usually have to be delayed, often by a week, at which point the other ingredients used in it could expire. It's a real balancing act sometimes.
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A classmate of Brent's had recently started to learn how to cook. He was really enjoying it - trying new ingredients, finding new recipes, and learning new techniques. But he had a complaint. "Recipes never seem to specify what size clove of garlic to use. How are we supposed to know how big a clove of garlic we need?"
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I like Southern food. There, I said it. Apologies to my midwestern roots, but when I moved here I couldn't wait to try all the "exotic" foods I'd only heard of growing up in Minnesota. Southern food has flavor. It has fat. It has spices. It has depth. It has bacon. It has heat. It has... butter.
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I've had a few recipes repeated on our testing schedule for a couple of weeks now. They keep getting pushed back because I just don't feel like tackling them. I've had to re-purchase ingredients that have gone bad because I keep putting them off. They aren't hard recipes, they aren't bad recipes. I just don't feel like it.
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So, anyway, Elle is a pretty amazing cook. So when I saw she had a copycat recipe for Campbell's tomato soup I was intrigued. And I knew Mr. Sickie would looooove some homemade soup. The soup is surprisingly easy. You pretty much just mix it all together. Yeah. Like I said, easy!
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If you ask me what my favorite part of my job is I will always say - without hesitation- programming. I spend way more time hanging out with the left side of my brain writing code than I do writing prose. I heart code.
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We've been busy little bees so far this year at CDKitchen. I've been doing tweaks and fixes to various parts of the website. Nothing earth shatteringly noticeable, so I thought I'd point out the changes.
by
Ah, January. The month we all decide to start diets and exercise regimens. Because this time, we're going to stick with them. Right?
by
Ah, New Year's Eve. A night to reminisce of the year behind us, and look forward to the year ahead. A night to make resolutions we'll keep for a week or more (if we're lucky). And, a night to drink.
From The Editors At CDKitchen: Feed Daily
by
Are you bored with your breakfasts? I know poor Brent is. For ease, I usually just make fried or scrambled eggs for him. Occasionally he'll get oatmeal. On rare occasions, I'll repurpose some leftovers into something novel. But usually it's eggs (if I cook at all).
by
It's not just the standard tequila, triple sec, and lime juice anymore. You can find margaritas with everything from blue koolaid to chocolate (and some more appealing flavors in between).
by
I've always been a bit fascinated with picky eaters. Let me rephrase that. I've always been a bit fascinated about WHY someone is a picky eater. What is it that turns them off from certain foods, or even whole groups of foods?
by
One of my favorite aspects of my job is that I get to challenge myself nearly every day. I love to learn new things. New technology, new concepts, new foods. I'm constantly researching things, and in fact I spend several hours a day just "learning".
by
When I started Foodie Friday, I had selected a few different blogs to try each week. I'd test an interesting recipe from each one, photograph it, and write up the feature. By having a few in the queue, I made sure I wouldn't be caught without a blog to post about, you know, in case a recipe didn't turn out.
by
When I think of the Super Bowl I think of food. Oh sure, most people associate it with football. And many associate it with unique, ridiculously priced advertising campaigns. But for me, it's all about the food. And beer.
by
Brent is not a fan of eggplant. Despite this, every now and then I sneak a recipe into our testing rotation. Sometimes it passes his approval, and other times... well.
by
When I shop at the grocery store each week I have a set list that I follow. I mean, I pretty much have to with the sheer volume of recipe testing we do. If I forget even one ingredient that recipe will usually have to be delayed, often by a week, at which point the other ingredients used in it could expire. It's a real balancing act sometimes.
by
A classmate of Brent's had recently started to learn how to cook. He was really enjoying it - trying new ingredients, finding new recipes, and learning new techniques. But he had a complaint. "Recipes never seem to specify what size clove of garlic to use. How are we supposed to know how big a clove of garlic we need?"
by
I like Southern food. There, I said it. Apologies to my midwestern roots, but when I moved here I couldn't wait to try all the "exotic" foods I'd only heard of growing up in Minnesota. Southern food has flavor. It has fat. It has spices. It has depth. It has bacon. It has heat. It has... butter.
by
I've had a few recipes repeated on our testing schedule for a couple of weeks now. They keep getting pushed back because I just don't feel like tackling them. I've had to re-purchase ingredients that have gone bad because I keep putting them off. They aren't hard recipes, they aren't bad recipes. I just don't feel like it.
by
So, anyway, Elle is a pretty amazing cook. So when I saw she had a copycat recipe for Campbell's tomato soup I was intrigued. And I knew Mr. Sickie would looooove some homemade soup. The soup is surprisingly easy. You pretty much just mix it all together. Yeah. Like I said, easy!
by
If you ask me what my favorite part of my job is I will always say - without hesitation- programming. I spend way more time hanging out with the left side of my brain writing code than I do writing prose. I heart code.
by
We've been busy little bees so far this year at CDKitchen. I've been doing tweaks and fixes to various parts of the website. Nothing earth shatteringly noticeable, so I thought I'd point out the changes.
by
Ah, January. The month we all decide to start diets and exercise regimens. Because this time, we're going to stick with them. Right?
by
Ah, New Year's Eve. A night to reminisce of the year behind us, and look forward to the year ahead. A night to make resolutions we'll keep for a week or more (if we're lucky). And, a night to drink.