Bon Appegeek

My 33rd birthday is coming up. A few weeks ago my mother, a salt & pepper-haired woman fast approaching her 60s, looked at my hair and said, “You have as much white hair as I do.”
“WHAT?”
“In the back there, I see a lot of white hairs.”
“NO YOU DON’T.”
“Yes I—”
“YOU’RE SUPPOSED TO TELL YOUR DARLING [...]

The following message is brought to you by the Tofu Anti-Defamation League.
Tofu fights cancer. Tofu causes cancer. Tofu gives you the gift of flight. Tofu forces you to grow a second head. Tofu is the only food that can drive back the skeletal armies of the undead should the devastating curse [...]

The DMBLGIT? event is running strong. If you haven’t taken a look, please visit the gallery to drool and ah at the beautiful entries submitted so far.
I want to remind bloggers that this edition of DMBLGIT? ends January 24 at noon, Chicago time. Submissions guidelines are here. The submission e-mail address [...]

I was asked about garam masala recipes after my post on Spinach Moong Masoor Dal, so I’ve decided to post the two recipes I use. Garam masala, ground “warm” spices, are generally used as a finishing aromatic touch much like ground black pepper is used in the west. Recipes vary from region to [...]

Mush gets no respect. It’s one step up from gruel, rhymes with slush, and features a character who regularly dresses in drag. “Why is that man wearing a dress? And why do those Koreans talk funny?” (Wait, that’s M.A.S.H. Never mind.) Most of my favorite foods are mushy: smashed [...]

The first hint that I would never truly tame Indian food came early on in my cooking education. Having run out of storebought garam masala, I decided to grind my own from a spice collection that had, by then, grown quite large. I confidently turned to my cookbooks and pulled down Indian Cooking [...]

Pits and peels usually disappear down garbage disposals, decay in compost piles, and fester in the trash, but once in a while a few will have a use in the kitchen. Apricot pits can be split for the poisonous but heady kernel inside (it’s worth it). Oily citrus zest sprays more flavor onto your knuckles [...]

Let them eat perilla seed cake.
— Marie Antoinette Kim
I’m predicting the Next Big Thing. In a year or two, big restaurants will pounce on deulkkae and turn it into the trendy new food ingredient of the decade. Why wouldn’t they? It tastes like nothing else, few in the west have heard of [...]

Congratulations to Smitten Kitchen for the Well Fed Network’s Best Food Blog Award in Humor. It’s a beautiful blog with stunning photography and inspiring recipes, do visit and admire. In addition, visit the other winners, the nominees in every category, and other funny food blogs that I’ve listed below—some nominated, some not—but all [...]

UPDATE: Winners have been announced here.
Bon Appegeek is hosting the first 2007 edition of DMBLGIT?, a photography event that highlights some of previous month’s sexiest food and beverage photography from blogs around the world. Please take a look at the gorgeous submissions in last month’s event hosted by Matt of Abstract Gourmet, full gallery [...]

Eating animals with more than four legs didn’t seem Weird until I turned ten. I often played with dried cuttlefish, a popular Korean snack called ojingo, the way that most kids play with string cheese. Ojingo’s powdery dried flesh has a horizontal grain that easily shreds into feathery strands that paint your tongue [...]

Bon Appegeek has been nominated in the Humor category of the Food Blog awards at Well Fed Network. Cast your vote here through January 9. It’s a cliché to say this, but with all the wonderfully funny food blogs out there, I feel honored and flattered just to be nominated. It’s especially [...]