521 posts tagged with Cooking.
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How to mindfully eat popcorn

One kernel at a time (SLYT)
posted by Johnny Wallflower on Apr 18, 2016 - 30 comments

Cook and cook and keep on cooking

Bon appétit! Twitch.tv is launching a new Food Channel by marathon streaming all 201 episodes of Julia Child's groundbreaking TV series "The French Chef." [more inside]
posted by dnash on Mar 15, 2016 - 24 comments

What do deep-fried atrocities have in common with truffles?

Do you get nostalgic for the days when the tag "barely legal food porn" was applied with discretion to things more interesting than burgers with 1000 slices of cheese? Well, yearn no more; after more than 5 years' hiatus François-Xavier is once more updating the incomparable FXcuisine.com [more inside]
posted by protorp on Mar 11, 2016 - 25 comments

The Vast Bay Leaf Conspiracy

In search of confirmation, as well as freedom to ignore the bay leaf portion of future recipes I might encounter, I reached out to a number of chefs and asked them, “Are bay leaves bullshit?
posted by josher71 on Mar 8, 2016 - 169 comments

New hosts for America's Test Kitchen announced

As foretold by comments in this previous thread, CCO Jack Bishop announced today that Julia Collin Davison and Bridget Lancaster are the new hosts of America's Test Kitchen. [more inside]
posted by ndg on Mar 3, 2016 - 51 comments

Buckwheat - Rhubarb - Sorrell

The Plant Food Tree of Life leads you through the major plant foods and their evolutionary relationships. It is a complement to the list view of the same information, in which each link takes you to a related article at the excellent blog, The Botanist in the Kitchen.
posted by Rumple on Feb 26, 2016 - 17 comments

We’re not doing science, we’re doing magic.

Garlic Bread of the Revolution: My suggestion? Share this bread with people you really like, so you’ll all smell like garlic.
posted by Evilspork on Feb 20, 2016 - 75 comments

"Men are the new carpetbaggers..."

The Testosterone Takeover of Southern Food Writing In which Kathleen Purvis asks why male voices have come to dominate big-market Southern food writing and pokes at the genre's resulting obsessions with "bourbon, barbecue and pork belly." From The Bitter Southerner.
posted by Miko on Feb 16, 2016 - 41 comments

The cat's name is Haku

Jun cooks Fluffy Omurice
Jun cooks Koi fish sushi
Jun cooks Chicken Nanban
[more inside]
posted by ChurchHatesTucker on Feb 5, 2016 - 28 comments

Brownian notion

Maximizing Food Flavor by Speeding up the Maillard Reaction.
posted by storybored on Jan 17, 2016 - 32 comments

Leaf fat is particularly well suited for baking – pie crusts especially

'I Butchered a Pig' - The process of butchering an entire pig while trying not to waste anything, documented by Mefi's own backseatpilot. [via mefi projects]
posted by The Whelk on Jan 17, 2016 - 82 comments

A new idea in the world of vegan cooking, or, blowing minds with brine

Vegan Meringue Has Arrived thanks to aquafaba (bean water). [more inside]
posted by aniola on Jan 12, 2016 - 64 comments

"It's really hard to mess up a Yorkshire Pudding"

There's a lot of folk wisdom and myths surrounding baking Yorkshire puddings, so J. Kenji López-Alt decided to test them all and figure out which (if any) are true.. Previous perfect puddings post.
posted by The Whelk on Dec 28, 2015 - 54 comments

We settled in Astoria and it was here that I met Christopher Walken

Lidia Celebrates America: Home for the Holidays "This special features Lidia and six celebrity guests—Christopher Walken, Ann Curry, Padma Lakshmi, Rita Moreno, Marcus Samuelson and Carlo Ponti, Jr. as they share their immigrant experiences and holiday traditions."
posted by kliuless on Dec 24, 2015 - 1 comment

Mincemeat, no I mean real mincemeat

Around Christmas weird vestigial foods reappear. Fruitcake, eggnog, and weirdest and in America all but forgotten: mincemeat pie. The modern take is a sort of sugary glop made by grinding dried fruit, leaving even the homemade stuff mostly miserable and pointless. But it wasn't always like that way as the late (previously) Cliff Doerksen noted. [more inside]
posted by sotonohito on Dec 20, 2015 - 85 comments

Macs and Cheeses of the Internet

The Secret History of Mac and Cheese. [more inside]
posted by curious nu on Dec 4, 2015 - 26 comments

Reality is squares of peanut butter toast

At The Atlantic, Elizabeth G. Dunn dispels the Myth of 'Easy' Cooking.

While Dunn sees takeout and premade food as a modern solution, Tamar Adler maintains that home cooking can be simple. In her 2011 book The Everlasting Meal, she tries to dispel myths about homecooking and eliminate the idea that cooking has to be magic (YT).
posted by tofu_crouton on Dec 3, 2015 - 197 comments

Several Witty SF/F Stories from 2015--Some Humorous, Some Serious

Heather Lindsley's "Werewolf Loves Mermaid," Sunil Patel's "The Merger," and Emil Ostrovski's "Tragic Business" develop humorous situations from SF/F motifs: cryptid romance, intergalactic business negotiations, and the cycle of death and rebirth, respectively. Lincoln Michel's "Dark Air" combines common weird fiction / horror situations with a very dry, very dark sense of humor. Naomi Kritzer's "So Much Cooking" is a serious SF story about a grave possibility, but it brings the matter home via a witty parody of a cooking blog.
posted by Monsieur Caution on Nov 29, 2015 - 9 comments

You might say the secret ingredient is salt.

Laurel Randolph comes up with Simpsons inspired recipes for Paste Magazine - Clove And Tom Collins Pie - Little Meatloaf Men - Üterbraten - Thanksgiving edition.
posted by The Whelk on Nov 27, 2015 - 59 comments

Not without my floured hands at the wheel.

Christopher Kimball, the 'kitchen stickler' behind the beloved Cook's Illustrated magazine and PBS' highly-rated America's Test Kitchen show, is leaving the kitchen amidst a leadership shakeup at the company he founded. The last letter from Vermont has not yet been published. Previously
posted by anastasiav on Nov 17, 2015 - 152 comments

Something to go with your breakfast this morning.

Anthony Bourdain goes to a Waffle House.
posted by AlonzoMosleyFBI on Nov 15, 2015 - 120 comments

“What a pity it isn’t illegal.”

" Chinese emperors of the Tang Dynasty liked their ice cream a special way: Fermented buffalo or goat milk was heated, then thickened with flour and seasoned with camphor, which made it flake like snow. For good measure fragments of reptile brain were added, along with an eyeball or two." - "It Ought To Be Called Vice Cream" - Austerity Kitchen on the social and technological history of Ice Cream.
posted by The Whelk on Nov 14, 2015 - 17 comments

OkonomiYumi!

How a Guatemalan chef became the owner of an okonomiyaki restaurant in Hiroshima. [more inside]
posted by bigZLiLk on Nov 7, 2015 - 27 comments

a patchwork of colors and flavors

The idea behind Cookbook Club is a simple one—a group of friends all make recipes from the same book and gather to share the results, a crowdsourced feast. But there's a bit of magic to Cookbook Club that I didn't anticipate when I attended my first meeting, walking into an unfamiliar house clutching a bowl of pumpkin seed dip from Diana Kennedy's The Essential Cuisines of Mexico.
posted by divabat on Oct 22, 2015 - 11 comments

You will need: sugar, corn syrup, dentures...

Haven't you always wanted to eat your own teeth? Now you can.
posted by The Whelk on Oct 21, 2015 - 28 comments

"an abyss of hedonistic pleasure"

"The room was upholstered in crimson and oatmeal and decorated with Socialist Realist frescoes of industrious maidens. A hefty multipointed star descended from the ceiling like a satellite returning from space. Above the tables a pair of identical life-size plaster statues of Soviet schoolgirls faced each other in the manner of temple guardians. They drummed on drums with a look of patriotic ecstasy; crimson blindfolds bound their eyes. Taking a swig of kvas, a fermented bread beverage that's slightly reminiscent of root beer, I wondered whether the statues were intended to be a political statement, nostalgic kitsch, or just a really ambitious exercise in color coordination." - The Surreal Thrill Of Moscow Dining by Alex Halberstadt
posted by The Whelk on Oct 12, 2015 - 13 comments

"This is not a comfortable conversation."

Michael Twitty is becoming one of the most transformative figures in the world of food. Reinterrogating and recreating African-American history in the context of American culinary history through his blog Afroculinaria, Twitty argues for "culinary justice" in food writing and the conversation on food history. His project (and forthcoming book of the same name) The Cooking Gene is in part a product of his Southern Discomfort Tour, a journey retracing the preservation and transmission of culinary knowledge before, during and beyond slavery. [more inside]
posted by Miko on Oct 11, 2015 - 8 comments

Gourmet plating

60 Second Tasting Menu. Now that Eater is part of a $850M media org, they have rebundled their site's video offerings.
posted by growabrain on Oct 4, 2015 - 50 comments

You Suck At Cooking

A cooking channel with a twist... [more inside]
posted by ellieBOA on Sep 28, 2015 - 32 comments

One tiny warm spot in the center, and a narrow ring of mediocrity around

When shopping for a microwave oven, bring a box of appalams and cook four of them for 30 seconds. (via What if? xkcd via this amusing ELI5 about a microwave-resistant gnat)
posted by elgilito on Sep 21, 2015 - 38 comments

The Future of Food

A short series from the Guardian.
What we eat
How we eat it
How we grow it
How we cook it
How we share it

posted by ellieBOA on Sep 16, 2015 - 8 comments

Ordering from the special menu

A few weeks ago, the restaurant critic for the East Bay Express found himself duped by reviews of a phony Chinese restaurant in the hills of El Cerrito. Was it a hoax or a glimpse of a possible future?
posted by Lexica on Sep 15, 2015 - 79 comments

Sous-vide cooking allows you to cook better than the best steakhouse

The Food Lab's Complete Guide to Sous-Vide Steak (J. Kenji López-Alt, Serious Eats)
"As you can see, the steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It's still tender, but it tastes like a steak. By the time we hit four hours, that chew has been reduced a bit. Connective tissue has broken down and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent."
[more inside] posted by joseph conrad is fully awesome on Sep 13, 2015 - 50 comments

Venison, berries, sea bird, dulse, and spices

What were the food and cooking techniques of the Viking Age? you could ask The Viking Answer Lady or get pollen analysis, reconstruction tips, and recipes from The Viking Food Guy, or you could just ask Chef Jesper Lynge (Daily Mail) who is attempting to revive Viking Cusine from his cafe in an Danish Iron Age graveyard. ( Recipies and descriptions )
posted by The Whelk on Sep 6, 2015 - 41 comments

World Jollof Rice Day, you say?

Today is World Jollof Rice Day. Jollof rice is a traditional West African dish, but not a humble one. Subject of #JollofGate, the outraged social media response to chef Jamie Oliver's patently inauthentic recipe, aficionados debate the merits of special ingredients. Others prefer joining the loud brangling online over Ghanaian vs Nigerian Jollof. Regardless of your beliefs, join the world today in celebrating the tasty goodness of this much loved dish.
posted by infini on Aug 22, 2015 - 53 comments

36 Eggs

HOW many eggs? A couple of librarians make recipes they've always wanted to eat from their favorite books. Recipes may contain bibliographies. [via mefi projects] [more inside]
posted by aniola on Aug 12, 2015 - 42 comments

A Crumby Post About Some Stale Ash Bread

In AD 79, a baker put his loaf of bread into the oven. Nearly 2,000 years later it was found during excavations in Herculaneum. The British Museum asked Giorgio Locatelli to recreate the recipe as part of his culinary investigations for Pompeii Live. [more inside]
posted by Miko on Aug 12, 2015 - 29 comments

Nom Nom Noma

Rene Redzepi, of Noma restaurant, has a beautiful instagram feed. Here are photos of a "Danish", crispy cabbage, segments of citrus, gooseberries, the "ellen-selfie" for chefs, fiddlehead, porcini, a giant conch, honeycomb. How do they get all these ingredients? (Previously).
posted by growabrain on Aug 8, 2015 - 9 comments

Mystery meat, bologna soup and maggots

What it’s like to actually eat the food in Oakland County Jail.
posted by ellieBOA on Jul 16, 2015 - 37 comments

a new way to prepare eggs

Inspect A Gadget reviews the frankly horrific Egg Master
posted by fearfulsymmetry on Jul 15, 2015 - 193 comments

A box of magic

The Magic Chocolate Flower Dessert was created by Portuguese pastry chef Joaquim Sousa. Here he demonstrates how to make it. (Via)
posted by growabrain on Jul 9, 2015 - 8 comments

I scream, you scream

Summer's upon us, and that means it's time to wallow in delicious ice cream over at Serious Eats. Learn how to make sorbet, sherbet, gelato, fro-yo, and soft serve. While you're at it, mix in the best ways to swirl in chocolate, nuts, and booze. Top it off with myth-dispelling advice from the pros on when to use corn syrup, age an ice cream base, add eggs to a recipe, incorporate a stabilizer, and create a smoky finish. If the ice cream sounds like too much work, make a no-churn Key Lime Pie instead. For you vegans out there, we've got something for you too.
posted by sciatrix on Jul 9, 2015 - 25 comments

At last! The fruit cutting championships!

The Fruit Cutting Championships, a 2008 episode of the TV Tokyo variety show TV Champion 2, complete with commercials. Remarkably entertaining despite the language barrier (due to the visual nature of the competition). Event breakdown/explanation after the fold. [more inside]
posted by DoctorFedora on Jun 25, 2015 - 15 comments

Full cast and crew

David Lebovitz visits the Le Creuset factory in Fresnoy-le-Grand, France.
posted by a lungful of dragon on Jun 22, 2015 - 45 comments

"But this love of food hasn’t translated into a love of cooking."

The $5 Billion Battle For America's Dinner Plate
posted by the man of twists and turns on Jun 15, 2015 - 193 comments

YOWL THE COOKIE

Do Androids Dream Of Cooking? The following recipes are sampled from a trained neural net. Happy cooking!
posted by The Card Cheat on Jun 12, 2015 - 62 comments

A Goode Soop

Cooking In The Archives: recreating recipes from the Early Modern Peroid (1600s-1800s) in a modern kitchen. Not old enough? Then try some authentically medieval recipes.
posted by The Whelk on May 27, 2015 - 41 comments

Tortoises Try Tiny Pancakes (as classical music plays)

Reviews are mixed. [more inside]
posted by Going To Maine on May 21, 2015 - 22 comments

Breakfast at Noon is still Breakfast

We talked to registered dietitians, personal trainers, health editors, book authors, nutritionists, and healthy food writers and asked them -- what do you eat for breakfast? (buzzfeed)
posted by The Whelk on May 11, 2015 - 164 comments

I think that splotch was Tabasco

" “I tell my daughters that when I go, they’ll know the good recipes from the dirty pages.” [NYT]] A group of Nashville writers mounts an exhibit of the dirty pages from their own family cookbooks.
posted by Miko on May 6, 2015 - 21 comments

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