Archive for December, 2012

101 CookBooks

cook, recipes, kitchen


The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.

101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection – I was cooking the same recipes over and over. I seemed to buy a new cookbook every time I stepped out the front door – always with good intentions. I would regularly go through my collection of books and magazines and carefully tag each recipe that piqued my interest. I ended up with shelves full of books brimming with Post-it notes and drawers full of recipes clipped from my favorite magazines – neatly organized by course, flavor, region, or ingredient. [Read more]

Blog Chef

chef, cooking, dinner

Blog URL:

Hello and welcome to BlogChef. My name is Bobby and I’m from Michigan. This website was started in late January 2007 and continues to grow. I started this website because I love cooking food, writing about food, and taking pictures of food. I will be posting mostly recipes, but also other articles relating to the culinary world in general. I will be posting articles as often as I can.

A lot of the recipes on this site came from various sources. I do not claim most of these recipes as my own. I try to post recipes that I have found over recent years that are nothing but the best of the best. If you have a recipe that you think would go great on this site, along with a digital camera, and would like to make a guest post. [Read more]

12 Essential Tips For Tasting And Repairing Homemade Wine

taste, cook, recipe

All large wine producers have an oenologist (wine maker) on staff that has the delicate job of tasting and adjusting all the wine that the label produces. For small vineyards, this can be one person; for larger corporations, this can be a huge team of people, all tasting and mixing the wine to find the perfect balance of sweet, acidic, tannic, and more.

When making your own wine, you are the oenologist. Below is a simple list of how to recognize a problem with your homemade wine, and if found, how to fix it:

  • Firstly you must taste your wine. This can be done at any stage, but if the wine is not finished fermenting, it will not be as strong. First, select the proper wine glass. For red wines, this should be a broad and round glass; for white wines, the glass will be narrower. Next fill the glass up to where the curve starts in the bowl of the glass. It is usually about a quarter of the way full.
  • Now, before you even think of tasting, you must look and smell the wine first. Hold the glass against a white background and tilt it so that you can see through your homemade wine. If you cannot see through it, the glass is too full.
  • Now recognize the color. For light whites wines, the color should be light gold with maybe a touch of green tint. For full-bodied red wine, the color should be deep maroon or almost purple.
  • If there is a brown tinge around the edge, this means that your wine has been exposed to too much oxygen and you need to make sure there are no air leaks in your system. This can also cause the wine to taste like sherry. If so, make sure all your containers are stopped up. To fix this, add one Campden tablet for each gallon.
  • Now smell your wine. Stick your nose into the glass and breathe three times getting deeper each time. Now recognize the aromas of the bouquet (how the wine smells). In white wines, some common aromas are green apple, honey, or flowers. In red wines, you can often smell plums, blackberries, or chocolate.
  • If your wine has an unpleasant smell, there could be a problem. If your wine smells sulfurous, it means the yeast was added to a sulphited must too soon. Try adding one Campden tablet per gallon. If this doesn’t work, you will have to throw away your homemade wine.
  • If the wine smells mousey, like vinegar, or medicinal, there is no remedy. You will have to throw the wine out.  These are caused by the presence of bacteria in the must. Next time, be sure to sanitize all equipment thoroughly. A medicinal smell may also be caused by lack of acid in the must, next time be sure to add more acid.
  • Now you must taste your homemade wine. Take a small sip and roll it around your mouth making sure to get it on all the parts of your tongue. You can also try aerating it in your mouth by breathing in and kind of gurgling the wine. You may look a little silly while doing this, but don’t worry, no one is watching you.
  • Take time to think about what flavors come through on your palate and enjoy your homemade wine. You may taste apple or berry, or other fruit flavors. You may also taste some spices, chocolate, or black pepper coming through.  If you are having trouble enjoying your homemade wine, this may mean there was an error.
  • If the wine tastes too sweet, this means that the wine has stopped fermenting. Usually this is because it has reached its maximum alcohol content. Try mixing in some dry wine until you reach your desired flavor and do not add as much sugar next time.
  • If your wine is too acidic, you can add a “wine acid reduction solution” or potassium carbonate solution. If the wine lacks “bouquet” and overall aroma on the nose and the palate, there is not enough acid in the must. Add 1 teaspoon lactic acid per gallon and let ferment further.
  • If your wine tastes flat or lacks body, you can try a few things. Add tannin if it is too flat or try adding more concentrated grape juice. If the homemade wine is too bitter, add isinglass.

Whatever the problem is, you can always make sure to fix it the next time you try and make homemade wine. And no matter what other people may think, as long as you think it tastes good, that is all that matters.


Make Tasty Wine

wine, beer, nutrition


Make Tasty Wine is a site dedicated to bringing the expertise and knowledge of professional winemakers to aspiring home winemakers everywhere. It started as a site selling an e-book on making wine at home. Now 12 months support from an award-winning winemaker in Napa has been added to the book and we are working on evolving that further to a full-on membership program.

Laura Brown is the author of the book Make Tasty Wine. As a passionate winemaker, she has researched and experimented with many types of homemade wine for more than 20 years. She lives with her husband on a farm in the rural south where they grow much of the fruit they use to make homemade wine.  She shares her homemade winemaking experiences in the book, Make Tasty Wine, which is a “must read” for anyone interested in making their own delicious and flavorful wines. [Read more]

Dr.Vino’s Wine Blog

 beverages, drink, food


I talk, teach and write about wine. I’ve written two wine books: the first tells the backstory of the wine industry in France and America; the second is a practical guide chock full of wine recommendations. Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink (University of California Press) has been called “enlightening” by Publishers Weekly and A Year of Wine: Perfect Pairings, Great Buys, and What to Sip with Each Season (Simon & Schuster) has been described as “witty, lively, and loaded with common sense” by the Chicago Tribune.

This all started in my Ph.D. dissertation on the political economy of the wine industry in France and the United States. So yes, I am a real doctor—I don’t just play one on the web. On this site I make good value wine recommendations and also look at the world through the wine glass, bringing in diverse perspectives and lively reader contributions. My wine writing has also appeared in print in Food & Wine, Wine & Spirits, the New York Times,, The Guardian, Decanter and The World of Fine Wine among other places (see “in the media” for complete list). [Read more]


What To Know To Become A Chef

food, drink, beverage

There are some who believe that becoming a chef and being successful is not such a difficult task. However, it is not always easy to become a chef, but even after one reaches that point, it is often still very stressful. A good chef is the one that combines perfect skills with talent and creativity, not one that cooks mechanically. Becoming a chef usually takes a lot of time, more years being necessary, so one should be sure to be ready to spend a lot of time doing this job. Being a chef implies continuous work and innovation so the learning process never ends when it comes to this field of work. This is the most important aspect that one should keep in mind when deciding whether a chef career is the proper one or not.

First of all, if you have decided to choose a career in this field, you should try and gain as much experience as possible by working in restaurants, even if you’re not necessarily in a cook position. You will have many things to learn by working in a position that is somehow related to cooking. Also, you should find training programs for chefs as you will need certifications of your abilities. Schooling for becoming a cook can take up to four years, so you have to find accredited schools that have great results in the culinary formation of the individuals they train.

Keep in mind that there are many types of cooking jobs that one can do so think about what fits you best. If you will have to do jobs that require lower skills than the ones you have, you should not automatically reject them. Remember that you need practical experience in the field before being able to be hired as a respected chef. Also, you can always advance in position, no matter what the job is you begin with.

The American Culinary Federation represents a great source when you want to learn what skills, experience and schooling training you need to have in order to become a chef. Take some time and get information about these topics as it will be of great help when you want to project your career evolution.

If you not only want to be a chef, but a great one as well, then you should make sure you are always up to date with the latest information in the culinary area. Don’t underestimate the importance of information and creativity and also choose the proper specialization for you and being a chef will be enjoyable and will give you the satisfaction of doing something you love.

Simply Recipes

 chef, recipe, cook


If you are unfamiliar with Simply Recipes, please allow me to take a moment to introduce you to the site. The first thing you should know is that Simply Recipes is a blog or a personal website, created and maintained by me, Elise Bauer. Unlike most of the large recipe sites that you might find on the Internet with tens of thousands of recipes, Simply Recipes is my personal website, with only a few hundred recipes, all tested by me, my family or my friends. We invite you to try the recipes, and if you would like, leave constructive feedback in the comments. Do you have a recipe binder or box of recipe index cards? Think of this site as our family sharing the recipes in our recipe binder with you. As we cook the recipes multiple times, we often think of improvements and update the recipes. So keep in mind that what you see here is a work in progress. [Read more]

The Kitchn

healthy, health, cook


The Kitchn is a daily blog publication devoted to home cooking and kitchen design. We have a committed monthly following of over 4 million readers, and we are a companion site to Apartment Therapy, which receives about 6 million readers a month.

We publish about 20 short articles daily that inform and inspire every aspect of home cooking, from recipes to cooking lessons to product reviews to kitchen design and renovation advice.

This is a site for people who like to get their hands dirty while they cook. It is for those who care about the quality of their food, and how it affects the health of themselves and the planet. It is for cooks who care about design and want to create a beautiful kitchen. It’s a place to dive in deep, and embrace the joy of one of our basic needs: Food, cooked at home, nourishing ourselves and our households. [Read more]

Eat breakfast to avoid diabetes and more

dinner, lunch, nutrition

Nutritional guidelines recommend a healthy breakfast for everyone and now there is study evidence proving that there is a direct correlation between developing type II diabetes and skipping breakfast. Researchers in study findings write: “Overall, our findings show an inverse relation between increasing breakfast frequency and T2D (type II diabetes), probably mediated by BMI (body mass index).”

These researchers looked at thousands of study participants who did not have type II diabetes at the start of a 20 year study and found that eating breakfast decreased the chance of developing type II diabetes mellitus by 31 percent and that breakfast eaters also gained less weight in their body mass index. Those with higher diet quality had lower incidences of type II diabetes leading researchers to the conclusion, that the higher the quality of breakfast, the better the results overall, but also found that frequency of eating breakfast helped more than just the quality of breakfast.

The CARDIA study

The name of the study led by Andrew Odegaard, PhD, is the Coronary Artery Risk Development in Young Adults (CARDIA) study. CARDIA is a longitudinal study of 5115 black and white women between the ages of 18 and 30 years who were initially examined in 1985 and reexamined at years 2, 5, 7, 10, 15, and 20. CARDIA was presented at a poster session at the 2012 American Diabetes Association 72nd Scientific Sessions. Data collected included a number of cardiac risk factors, including smoking, blood pressure, and cholesterol, as well as behavioral and psychological data and a dietary history questionnaire that recorded dietary caloric intake and breakfast frequency.

Skipping breakfast causes weight gain!

Researchers have consistently found that when people skip breakfast to “lose weight” that it is more likely to cause weight gain than weight loss; and skipping breakfast is actually strongly linked to the development of obesity. Studies find that obese children, adolescents, and adults are less likely to eat breakfast every morning than their thinner counterparts.

Skipping meals, and especially skipping breakfast, makes weight control more difficult. Breakfast skippers tend to eat even more food at the next meal than normal and nibble on high-calorie snacks to curb hunger pangs. People actually accumulate more body fat when they eat fewer, larger meals than people who eat the same number of calories in smaller, more frequent meals. Teenagers often skip out on breakfast thinking that they are cutting down on calories to lose weight.

• Kids who skip breakfast are tardy and absent from school more often than children who eat a regular breakfast
• Kids who eat breakfast tend to eat healthier overall and are more likely to participate in physical activities
• Kids who eat breakfast have lower blood cholesterol levels
• Kids who eat breakfast make fewer trips to the school nurse with stomach complaints

Breakfast provides adults, teens and children with the energy needed for improved memory, concentration, productivity, attention, creativity, mood, behaviors and academic performance.

Never too late to start

The CARDIA study found that for each additional week of breakfast intake, there was a five percent decrease in risk of developing type II diabetes until maximum potential was reached. You will never save on time, calories or even sleep quality by skipping breakfast. Breakfast is much more valuable than the few extra minutes of sleep you might get by skipping breakfast in the morning. The benefit of morning alertness alone makes breakfast a worthy investment. The little extra effort spent pays great dividends in health and mental well-being. It’s important for us as responsible parents to set the example, reinforce the habit and educate ourselves and our children about the importance of breakfast.

Technicolor Kitchen

cake, cook, chef


I started blogging in English in November, 2006; all the recipes posted here have been prepared, styled and photographed by me. I have no professional training, nor work with anything related to food, but have learned a lot trying, reading, researching and with the help of my blogger friends. I’m addicted to cookbooks and magazines, too. Most of my posts are sweet recipes, because I think desserts are the best part of a meal. I’ll choose a fruit dessert over a chocolate one anytime and citrus flavors are my thing – give me anything lemony and you’ll put a huge smile on my face. [Read more]