About Seattle Food Geek

written by scott

headshot square white 1024px

I’m Scott and I am a food geek.

I first started cooking when I left home for Carnegie Mellon University (major geek school) as a way to combat the stress of homework and programming assignments.  Even though my apartment kitchen was about the size of a bathtub, I managed to produce meals that were a preferable alternative to campus “dining”.

After college, I moved to Washington D.C. to work for IBM.  Unfortunately, it was a new city for me and I didn’t know many people.  What was a guy to do?  Behold, the power of the dinner party: if you cook it, they will come. A few roasted hens, some wild rice and a cheese plate were effective weapons against solitude, as it turned out.

In 2006, I moved to Seattle and started to take cooking more seriously.  As a way to document my successes and failures in the kitchen, I started a food blog.  Over the course of several years (and several, sometimes pretentious name changes), it eventually became SeattleFoodGeek.com.  But, until 2009, there was nothing geeky about my food or my blog.  I was cooking regular, everyday food using normal equipment.

However, a single egg at a local restaurant changed my life.  It was the first time I had experienced sous vide cooking, and it’s effects made an impact.  This egg’s yolk had a creamy, decadent texture and the whites were soft and delicate like a white pudding.  It was a perfect egg, and I needed to know how to make it. That moment marked the beginning of my obsession with geeky cooking.  First sous vide, then whatever came next.  Since then, I have been fascinated by the modernist techniques (often referred to as “molecular gastronomy”) and the specialized [laboratory] equipment that enable them.

My goal for SeattleFoodGeek.com is to boldly explore modernist cooking techniques and make them accessible to home chefs.  Although I’m still a strong advocate for eating local, seasonal and sustainably raised foods whenever possible, in the modern world of cooking, I don’t consider anything to be “off limits” for experimentation.  We are on the verge of a new world of food, led by a handful of genius chefs and mad scientists, and I plan to revel in every new taste, texture, ingredient, thought, consequence they have to offer.  hope you’ll join me for the ride!

-Scott

 

And now, some Big Deal Stuff

New York Times

New York Times

The New York Times ran an article about my DIY sous vide machine: Do It Yourself, or With the Help of Tinkerers Everywhere.  I have also been featured several times in the New York Times’ “What We’re Reading” section.

Seattle Weekly Cover Article

Seattle Weekly

I wrote the feature article for Seattle Weekly’s first ever Specialty Food Guide.  I was also the cover model for the issue.  I am a regular contributor to Seattle Weekly’s food blog, Voracious.

Organic Cheetos, Wine Jelly, Sous Vide Salmon, and Other Geek Recipes

The Seattle Food Geek’s Tips for Being a Kitchen Chemist

MistralKitchen & Spur Bring Modernist Cuisine Downtown

Best of Western WA Winner Certificate

Best of Western Washington

I was voted the #1 food blog in Western Washington from King 5 and Evening Magazine.  This contest was based on votes from the general public.

foodista best of blogs cover

Foodista Best of Food Blogs Cookbook

Published Winner

My recipe for Broiled Honey-Glazed Spiced Figs was selected from a pool of over 1500 entries to be included in the Foodista Best of Food Blogs Cookbook, published by Andrews McMeel.

Fearless Critic Book

Fearless Critic Seattle Restaurant Guide

I am a published contributor in the Fearless Critic Seattle Restaurant guide.  The book includes more than 300 brutally honest reviews and helpful cross-referenced lists that cover every corner of Seattle’s vast dining scene. It’s an essential reference for anyone who eats out in the Seattle area.

allrecipes thanksgiving webcast

AllRecpies.com Live Thanksgiving Webcast

I presented on-camera cooking demonstrations for the 2009 (inaugural) and 2010 AllRecipes.com Live Thanksgiving Webcast.  In 2009, I pulled out the big blowtorch to demonstrate my technique for Broiled Honey-Glazed Spiced Figs.  In 2010, I explored the science of foams with my recipe for Savory Chorizo Meringue Tapas.

DSC_0041

DIY Sous Vide Heating Immersion Circulator for about $75

This has consistently been one of the most popular features on SeattleFoodGeek.com.  Based on my click-through order tracking on Amazon.com, over 250 people have built sous vide machines following these instructions.  A more detailed version of the build will be published in MAKE Magazine in early 2011.