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I started this blog with a few different goals in mind: 1. Learn how to use and customize WordPress, which would be of use to some of my web clients. 2. See if I can get into the routine of posting something every day that won’t bore the hell out of any eventual readers. 3. If goal #2 works out, try to narrow the focus of what gets posted to something people may want to read.

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Belm Blog

English - Music, Cooking, Design

http://blog.belm.com/

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Belm Blog · 1d ago

A Boy and His Pig *

A year after the Halloween party responsible for the world’s worst pumpkin pie, my housemates expressed a desire to host another party, “but this one should be a full dinner.” I offered to cook, asked for possible menu suggestions, but received no response. When we were just four days away from the

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Belm Blog · 6d ago

Son of Sam I Am

I wanted to try a simpler menu for She Who Must Be Obeyed’s birthday dinner, especially after I remembered all of the work that went into last year’s affair. Still, I knew our guests would be expecting something with a modernist twist, which led to my unearthing this recipe that I had filed away las

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Belm Blog · 1W ago

Seventh Annual Birthday Dinner: Menu

I‘ve been busy, preparing to host the seventh annual birthday dinner for She Who Must Be Obeyed. I’m trying something different this year, focusing on a “whole hog” dinner theme instead of a longer series of smaller, labor-intensive courses. Here’s the menu: Charcuterie Green Eggs & Ham Primevo La

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Belm Blog · 3W ago

It’s All Gouda

Things have been busy here at Chez Belm. I’ve spent a lot of time putting my house in order (literally) and dealing with the freshly-minted moody teenager who has suddenly replaced He Who Will Not Be Ignored. I also realized I was suffering from charcuterie burnout, but I have new projects in the wo

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Belm Blog · 1M ago

The Joys of Reverse Engineering

Two years ago I attended José Andrés’ Harvard lecture on hydrocolloids. He showed this video from his research kitchen as an example of the practical applications of various gelling agents: That video has remained stuck in my head, due both to the clever ideas presented as well as the food porn qual

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Belm Blog · 1M ago

Buffalo Buffalo Buffalo Buffalo Buffalo Buffalo Buffalo Buffalo*

Every now and then He Who Will Not Be Ignored surprises me by saying something that proves not only that he does listen to me, but also that he is capable of formulating new ideas. The latest instance of this occurred while we watched the Boston episode of Andrew Zimmern’s Bizarre Foods America (alt

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Belm Blog · 2M ago

Piquant Machins

I was recently invited to a “hot foods” party, which is not to be confused with a cold dish supper. Attendees were asked to contribute a spicy dish, either hot or cold. I expected to find chili, various dips, and chocolate-chili dessert combinations, but I wanted to bring something unique. Knowing t

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Belm Blog · 2M ago

Raising the Steaks

There’s nothing like a database crash to make you appreciate automated blog backups. I spent the beginning of the week elbows deep in SQL tables and WordPress documentation, and am happy to report that I was able to bring the blog back to life without having to sell my soul to a UNIX geek. I made [

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Belm Blog · 2M ago

No Poach, Chorizo

I was looking for a recipe that incorporated the Spanish chorizo I had made when I noticed a feature in Food and Wine about “iconic chefs.” It’s hard to argue with the list, one chef chosen for each decade of age (including Achatz, Flay, Keller, Puck, Jaffrey), but the recipes associated with each c

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Belm Blog · 2M ago

Spanish Chorizo

Even though Charcutepalooza ended in December, the momentum carried me beyond the conclusion. Once you have a house full of casings, curing ingredients, and a finely-tuned curing chamber, it’s hard to stop making more charcuterie. Since I finally managed to make decent salami, and I had enjoyed the

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