Louche Gastronomique is a blog about trying to make tasty things without taking it all too seriously.
I’m Roger. I ‘m a product manager at work, and at home I cook things as a way to relax.
I’m not going to claim that food is my passion, I don’t have an adorable toddler and a cute galley kitchen, and I try not to rock the piety about seasonality, healthy eating, or farmers markets. Those things are all cool, but the fun part is playing with flavours.
My dad was a chef, and taught cheffing for a while, if that’s even a word. I picked up a love for it, but I have no idea how people survive working in commercial kitchens.
I can’t make desserts. I don’t understand them.
About the recipes – quantities, specificity, etc
I’m often blogging something I’ve just cooked, so between that and being profoundly forgetful, I may not consistently list exact quantities, temperatures, or times.
The more recent recipes are a bit better for that, because I realised it was bloody annoying.
Other things I write
You can also find stuff on:
- Twitter – frequently NSFW shouting and occasional tech links
- SimpleTalk – information design and technical communications
- ConSequential – a blog where I review comics and do a podcast
- Flickr – where I take a lot of pictures of modern art
The title, “louche gastronomique”, what’s up with that?
It’s an adolescent pun. Larousse Gastronomique was one of the great early food encyclopedias, I used to work in a book shop, and I also used to go in for a lot of cringe-inducing fey self-styling. It made sense at the time.
Oh, and don’t buy Larousse Gastronomique as much other than a historical curio. Harold McGee’s book, McGee on Food is far more interesting and useful.