Food and cooking have always been big parts of my and my partner Dave’s lives, but have gained in importance in the last few years. We’ve had a lot of fun recently with our weekend projects and have been seeking a way to share what we have learned. We thought the Foodie Badge system pretty much summed up the process we had in learning about new recipes and foods: we read a bit about the history and science of whatever it is, figure out where to get all the ingredients, learn different ways that people have of making it, and make it a few times until we feel pretty comfortable with it.

We came up with Foodie Badges partially as a reflection of what we were already doing, but also as a way for people to work hard on the basics and get rewarded for it. We put a lot of importance on learning traditional techniques well. With the Badge system, instead of trying to be the first one to come up with something, which can be interesting, but often gets old, people get to join the group of all the people that have put in the time to learn a dish or technique. We thought that was neat.

So, if you’ve earned your Butter Badge (or any others), tell us about it and what you’ve learned along the way. And, we’ll do the same.



2 responses

7 02 2010
Hannah Seidel

Hey Erin!!
Great job on the blog! I wish I could taste your cooking – too bad you no longer live near me. I roasted a duck last year and just basted out the fat out as it cooked (I didn’t want to purchase a roasting pan). Now I have a jar of rendered duck fat in the fridge. I recommend using it to fry potatoes.
Your salt roasted prawns reminded me of a cookbook I have with a recipe for salt roasted chicken. Basically, you pack salt around a prepped whole chicken, wrap it in aluminum foil, and bake. Please do try this and let me know how it is!
We miss you,

7 02 2010

Thanks Hannah!! It’s fun to see it all written down. I don’t know what it is with duck fat and potatoes — they’re magical together. The chicken sounds great. I hadn’t realized how much you can roast that way. We’ll put it on the list for the salt roasting badge and let you know.

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