A Brand New Era

Allow me to introduce myself, my name is Steve Wasser. I'm actually an old-school blogger who wrote for a now failed and defunct blog called xDissent, which lampooned modern society and made up phony satirical news items. Just like the Onion.

But I have another hobby to supplement my pervasive derision. Cooking and eating. This blog, among with the millions of other food-oriented blogs, will focus on cooking, recipes, food history, restaurant reviews. I will provide this with a judicious injection of wit, smarm, warm humor and hopefully a truly beneficial focus on information you can use and enjoy.

Be assured, (this blog is only two hours old and certainly embryonic), that I will be making major changes, tweaks, biographies, repositories, RSS and ultimately launch my PodCast...which can wallow in anonymity and mediocrity with all the other low-valence, poorly recorded, contentless, vapid, babbling, triple-entendre sputtering shows recorded in a dorm bathroom on a ghetto blaster. However, I will strive to rise above that and give you something truly entertaining and informative. And rife with my brand of poorly received humor.

Seriously, I admire many of the bloggers and podcasters in the pod-o-blog-o'sphere who take the time and consideration to bring their hobbies and professions to readers like me and you. I have my standard list of must reads and must listens, and it really changes all the time. Some fall off, some become indespensible sources of entertainment and information.

Some background. I have no formal culinary training, I am a hobbyist who started cooking while in college, and have continued that tradition since. I am a tireless gourmand who has chosen between paying the gas bill and eating at a nice restaurant, and forwent heat for the remainder of the month with no regrets. My style embraces Asian, Southest Asian, Indian, Moroccan, Persian, North American, European and Jamaican. There is no food I won't eat at least once, nothing I won't try to make. Luckily, I've had more success than failure when I try new recipes, so in that I believe I have derived a real talent. Too bad I don't make my living doing it. I am friends with a few chefs, and will try to recruit at least one good friend to contribute to this site, he is executive chef at a country club.


Having said that, welcome to Gastrologica, and thank you for reading. With your help, I hope to be the universal juggernaut of culinary information, the Google of Food.