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Cooking For Engineers
Title:Recipe File: Barbecue Pork Ribs (Baby Back or Spare)
Summary:I've been planning on writing down my recipe for barbecue pork ribs for a couple years now. I kept avoiding it to prevent runaway discussion... (5/31/2008 10:19:18 AM)
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Recent contents of "Cooking For Engineers"

Recipe File: Barbecue Pork Ribs (Baby Back or Spare) 83 days ago Original link http://www.cookingforengineers.com/recipe.php?id=246&title=Barbecue+Pork+Ribs+%28Baby+Back+or+Spare%29
I've been planning on writing down my recipe for barbecue pork ribs for a couple years now. I kept avoiding it to prevent runaway discussions on whether or not this is the best way or the correct w...
Dining Out: Uchi (Austin, Texas) 117 days ago Original link http://www.cookingforengineers.com/article.php?id=245&title=Uchi+%28Austin%2C+Texas%29
On a recent visit to Austin, Texas, I made sure I had a chance to dine at Uchi, the highly respected Japanese inspired restaurant helmed by executive chef Tyson Cole. I expected some good sushi, fl...
Kitchen Notes: Fond of Fond 120 days ago Original link http://www.cookingforengineers.com/article.php?id=244&title=Fond+of+Fond
What do professional cooks use to form the base of many flavorful sauces, while many home cooks simply discard and wash down the drain? The answer is fond. How could two groups of people treat the ...
Off Topic: Chili's Bacon Burger 129 days ago Original link http://www.cookingforengineers.com/article.php?id=243&title=Chili%27s+Bacon+Burger
For the last several days (if not weeks), I feel like I've been bombarded by these advertisements from Chili's (an international bar and grill chain that serves Tex-Mex inspired food) featuring the...
Dining Out: Hard Knox Cafe (San Francisco, California) 216 days ago Original link http://www.cookingforengineers.com/article.php?id=240&title=Hard+Knox+Cafe+%28San+Francisco%2C+California%29
There is a special place in my heart for soul food. Thinking of the crunch of buttermilk fried chicken, melt in your mouth texture of braised ox tails, and succulent barbecue ribs makes my mouth wa...
Books: The Story of Tea by Mary Lou and Robert Heiss 222 days ago Original link http://www.cookingforengineers.com/article.php?id=241&title=The+Story+of+Tea+by+Mary+Lou+and+Robert+Heiss
A year ago, I had the opportunity to attend a tea presentation at San Francisco's Imperial Tea Court. During the presentation, I was formally introduced to a variety of different Chinese teas, brew...
Dining Out: Michelin Rated Restaurants (San Francisco 2008) 302 days ago Original link http://www.cookingforengineers.com/article.php?id=236&title=Michelin+Rated+Restaurants+%28San+Francisco+2008%29
Now that the 2008 Michelin Guide is out for San Francisco, I thought it would be a good idea to update the map tool and listing that I put together for this website. This year, more total stars wer...
Dining Out: Michelin Rated Restaurants (San Francisco 2007) 311 days ago Original link http://www.cookingforengineers.com/article.php?id=235&title=Michelin+Rated+Restaurants+%28San+Francisco+2007%29
With only about ten days left before Michelin publishes the 2008 edition of the San Francisco guide, I realized that I had made no effort during the last twelve months to visit any of the restauran...
Dining Out: Michelin Rated Restaurants (San Francisco 2006) 311 days ago Original link http://www.cookingforengineers.com/article.php?id=235&title=Michelin+Rated+Restaurants+%28San+Francisco+2006%29
With only about ten days left before Michelin publishes the 2007 edition of the San Francisco guide, I realized that I had made no effort during the last twelve months to visit any of the restauran...
Equipment & Gear: Soda-Club (SodaStream) 316 days ago Original link http://www.cookingforengineers.com/article.php?id=234&title=Soda-Club+%28SodaStream%29
This is no big secret: I like food. I like to eat food, look at food, read about food, prepare food, and think about food. But, even more than food, I like beverages. More specifically - I love swe...
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