For the past two years, in a loft apartment in downtown Los Angeles, Craig Thornton has been conducting an experiment in the conventions of high-end American dining. Several nights a week, a group of sixteen strangers gather around his dining-room table to eat delicacies he has handpicked and prepared for them, from a meticulously considered menu over which they have no say.
posted by Egg Shen
on Dec 1, 2012 -
Today marks the exit of The Minimalist from the pages of the Dining section, as a weekly column at least. There may be return appearances, but the unbroken string of more than 13 years and nearly 700 columns ends here. (I’m not leaving the Times family; more about that in a minute.) (previously)
posted by Joe Beese
on Jan 26, 2011 -
Rob Levitt of Mado in Chicago butchering
a pig. 19 more videos
submitted by chefs and butchers to Protein University
, a project that aims to "create an online resource populated with a family tree of butchery techniques from whole animal breakdowns to sausage making from across the globe". [more inside]
posted by AceRock
on Oct 14, 2010 -
The Epicurean online.
Charles Ranhofer's 1893 book The Epicurean
is available online from the Michigan State University Library
and the Museum
as part of their Feeding America
digital project. Ranhofer was the head chef at Delmonico's Restaurant
from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean
discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts
posted by watsondog
on Sep 11, 2005 -
Don't know how to cook?
You might find Cooking for Losers helpful, with new tips and recipes every day. Today:
Take one flour tortilla from the fridge and warm it slightly in the microwave. Spread a bit of cream cheese on it. Spread a bit of spicy sweet mustard on it. Top with a few slices of your favorite lunchmeat - pastrami, ham, turkey; this recipe does not work well with tofu products. Roll and consume. May be cut into multiple little rolly-things if more food is desired.
Share your own carefully hoarded recipes and be a guest loser.
posted by elgoose
on Feb 16, 2003 -
The Year In Pizza
is a review of the happenings in one of the worst years ever for the pizza industry; what's touching, and quirky about this corporate industry wrap up is the inclusion of brief memorials for pizza murder victims, those workers slain by hungry robbers for whatever little cash they had on them. It's hard to imagine a "year in printing & bindery" review listing all the victims of industrial press manglings.
posted by jonson
on Jan 6, 2003 -
Betty Crocker makes it easy to eat well.
On her website she has (among other things) a dinner planner
, a page that figures out what groceries you need
for a given set of recipes, and my favorite, a page where you input your ingredients, and she tells you what you can make
with them! Everybody eats, and most of MeFi is just news or pop culture, so I think this is incredibly appropriate. What other uses do MeFites get out of the web, besides news, games, and their daily pr0n fix?
posted by taumeson
on Jun 20, 2002 -
Very cool artwork
made out of pieces of toast of various done-ness. "The toaster toasts and when it does this it reproduces itself." If I had a nickel for every time I made that
observation. (via Bifurcated Rivets
posted by luser
on May 23, 2002 -
The Food Timeline:
Want to know when people first started eating watermelon? This site claims to tell you (roughly). I've no idea how accurate their dates are but this is a grand place to surf foodstuffs. (Also links to some ancient, ancient recipes that sound mouth-watering.)
posted by realjanetkagan
on Jan 19, 2002 -
Let the sun do your cooking for you!
Not just a great way to save electricity, gas, or charcoal... (particularly if you live in California *grin*) it's delicious too! We built the Solar Funnel Cooker
just for the halibut (groan) - cooked it in white wine with shredded zucchini and carrots - and it was the most tender, tasty fish I've ever eaten.
posted by thunder
on Jun 28, 2001 -