The Food Guy
Bio
I read about food politics like it's a Harry Potter.
Eating my way through culture and cooking up the future.
Stories (19/0)
How to replace any ingredient
Hello Foodies! I am Edgar TheFoodGuy. Have you ever run out of cacao powder in the middle of mixing sugar and flour to make brownies for sale? No? Just me then?! After an initial panic, I thought to myself that I need to think like a chef. And if you are no chef here is a simple guide on how to replace a missing ingredient.
By The Food Guy17 days ago in Feast
Two chefs one dish
Cooking nature No dish is ever the same. As an activity that follows a recipe and methods of preparation, it is strangely undefined what the result will be. You might know the dish already so you aim for those flavours or you might be able to describe it. But the result is never the same. Even 2 chefs with experience cooking the same exact recipe for years will have a slightly different result in the end.
By The Food Guy19 days ago in Feast
I don't know what is happening to me
Last week I started to feel down due to the corona outbreak. I cannot understand why it bothers me exactly but since it got serious, my friends started to talk about it and send me info, so I started following the news. Since then I got more and more upset about the situation. Because of the severity of the problem last week, on Tuesday I was told not to come to work. We had to close restaurants to the public and started operating delivery and collection services only. It has hit me hard. Realizing that things are quite different at this moment in time.
By The Food Guy2 months ago in Horror
New Food Ideas
Everyone has ideas, it’s what you do with them that matters. 1. Ideas are everywhere. Most of the food ideas are coming from something that was done before. Many successful restaurants focus on authentic cuisine and original flavours. This means that every new recipe is a long-forgotten traditional one.
By The Food Guy2 months ago in Feast
Just eat your food
Food, by definition, has nutritional value to our bodies. It says nothing about the importance of balance, dieting, choosing the right thing and eating for pleasure. So should we stick to the linguistic definition of it? And miss out on all the good stories, like the importance of sawdust and stones, the contribution of food technologies to the societal hierarchy, and the evolution of eating together in our lives?! No way!
By The Food Guy2 months ago in Feast
Eating better. Vegan Manifesto. Part 2.
The result of my first month and the journey. Before I started veganism I had heard a lot about the difficulties that come with it. There is a difficulty in making balanced food that meets all the nutritional needs, eating out with friends, speaking with people without sounding preachy, choosing vegan products and finding necessary ingredients. I don't know about other people but these days most of the necessary products are already available in supermarkets. Food supplements, vegan meals and snacks, approved labels on the toiletries and even amazing vegan restaurants that are kicking ass are everywhere. It was a revelation that there is a whole hidden world of better living. My main goal to do a “vegan month” was to become a better food developer. In one month of being vegan, I end up learning how to create deeper, more interesting flavours, that fuller, kinder life requires learning, however, it is within reach, and I loved learning about these things. At the end of January, I looked back on how many types of dishes I made for the first time, how many products I tried, how much I run without prior experience and how much better I became at it. And I though to myself "It would be a shame to let all this knowledge be wasted". It felt so easy for me to be “a vegan for a month” that I decided to stick with the more meaningful way to live forever.
By The Food Guy2 months ago in Feast
Recipe creation for advance kitchen users
There are only two ways to make new food. First, make something up. Mix random stuff and see what happened. Like mixing pasta with the cheese and beans with a little smoked paprika, sweetcorn, oregano, salt pepper and a BBQ sauce for the smoky feel to bind it all together. Then bake it and once baked put it in the wrap with some slaw. A BBQ Bean Mac’n’Cheese Burrito. Smoky creamy delicious pasta in the easy form. Sounds amazing doesn't it? Except I haven't actually made this. I made it up, it took me 20 seconds. I can't say whether it's tasty or not but it certainly can be once it’s cooked a couple of times. Imagine it!
By The Food Guy7 months ago in Feast
