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Archie's Recipes

Archie's Recipes - When my grandparents passed away my family rediscovered an old family recipe book that my great grandfather wrote by hand in an old ledger. [via mefi projects]
posted by item on Jan 5, 2013 - 17 comments

많이 드세요

Learn how to cook Korean food with Aeri Lee and Maangchi. [more inside]
posted by zarq on Dec 18, 2012 - 26 comments

PASSPORT TO FLAVORTOWN

Unable to visit the infamously badly reviewed Guy's American Kitchen & Bar? Never fear, for Metafilter's own mccarty.tim has you covered with a Guy Fieri Menu Item Generator.
posted by The Whelk on Dec 16, 2012 - 76 comments

"Michelin-starred restaurants began to look and taste the same."

Vanity Fair: What's Wrong With The Michelin Guide. Esquire:Why It's Hard To Trust The Michelin Standards. FT:Star-Crossed: Once universally revered, the Michelin Guide is now dismissed by some as a relic of a bygone age
posted by the man of twists and turns on Dec 14, 2012 - 56 comments

"A clam for supper? a cold clam; is that what you mean, Mrs. Hussey?

"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium, from the McIntosh Cookery Collection at the UMass Amherst library. [more inside]
posted by Miko on Dec 4, 2012 - 92 comments

Latkes

Hanukkah draws nigh and that means latkes. [The oil in which the potato pancake is cooked symbolizes the miraculously long-burning fuel that lit the Second Temple.] Bubala Please shows you how to keep it real. [more inside]
posted by Egg Shen on Dec 2, 2012 - 75 comments

The rise of the secret supper club

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 - 51 comments

Artisanal sriracha

Want preservative-free sriracha but don't have time to make your own? Jolene Collins makes (and sells) her own high-end artisanal sriracha. Would you like to watch?
posted by Egg Shen on Nov 12, 2012 - 95 comments

New Taste Journal

The New Taste Journal is a collection of well over 600 healthy and delicious recipes that were created using a wide variety of simple yet amazing natural whole food ingredients.
posted by troll on Oct 30, 2012 - 11 comments

Want to Make Historic Recipes?

Want to make historic recipes? You can help transcribe the University of Iowa Libraries age old assortment of handwritten cookbooks, ca. 1600s-1960s, documenting culinary history in America and Europe and how tastes have changed over the years. Copy the text as is, including misspellings and abbreviations. [more inside]
posted by cashman on Oct 27, 2012 - 31 comments

Hash browns

How to cook perfect hash browns
posted by Egg Shen on Oct 18, 2012 - 92 comments

New world vs old world cooking

Sara White, Canadian blogger who recently moved to Rome, shares some thoughts about old world food cultures versus the American approach to cooking. One of the most interesting things to me about her post is the discussion about how having no limitations (many Americans can just waltz into a large supermarket and get almost anything from almost anywhere) can negatively impact culinary creativity.
posted by hansbrough on Oct 16, 2012 - 107 comments

Christopher Kimball: "He may be the sole person associated with food journalism to remark, 'There’s something about pleasure I find annoying.'"

"Cooking isn't creative, and it isn't easy." A NYT Magazine piece on Christopher Kimball, Cook's Illustrated, and his franchise (America's Test Kitchen, Cook's Country, et al.). "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook... What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen... The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet." [more inside]
posted by flex on Oct 14, 2012 - 196 comments

Chicken Noodle Soup

The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding... But, for me, the real triumph was giving the chicken parts and onion a saute... before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. ... With all of the blustery, cold days to go this winter, everyone... deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket. [more inside]
posted by Egg Shen on Oct 10, 2012 - 57 comments

Richard Olney

Like all shrines, this one is on a hill, and built into solid rock. Richard Olney saw it first in 1961 on an excursion south from his adoptive home in Paris. Olney, whose The French Menu Cookbook was recently judged the best cookbook ever by this magazine, immediately knew he had found his proper place on earth. [more inside]
posted by Egg Shen on Sep 24, 2012 - 12 comments

Tapas

On November 7, more than 60 chefs will converge on Valladolid, Spain to vie for glory in the annual National Tapas Competition. [more inside]
posted by Egg Shen on Sep 10, 2012 - 17 comments

Just a bunch of Fluff

Archibald Query 's creation, Marshmallow Fluff, followed a winding path to household name. Most famous as a component of the Fluffernutter sandwich, this icon of New England cuisine appears in hundreds of other recipes, including whoopie pies and Mamie Eisenhower's Never Fail Fudge. You can even try making it yourself. . Other homages include the pop-style "Fluffart" of Susan Olsen, perhaps better known to us as the Brady Bunch's Cindy; some video tributes, and the What the Fluff? Festival in Somerville, MA (previously),
posted by Miko on Sep 9, 2012 - 36 comments

Kung Pao Chicken

Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System. But he achieved immortality through the dish named for him: Kung Pao Chicken. [more inside]
posted by Egg Shen on Aug 30, 2012 - 18 comments

Why a calorie is not a calorie

The known knowns, known unknowns, and perhaps even the unknown unknowns of why a calorie is not a calorie.
posted by NortonDC on Aug 27, 2012 - 96 comments

The Internet's Gift to Cooking: Recipe Aggregators

Ice Cubes - A Recipe. The comments offer many helpful tips.
posted by Miko on Aug 22, 2012 - 61 comments

Happy Birthday, Julia

Tomorrow would have been Julia Child's 100th birthday. To celebrate, PBS Digital Studios offers: Julia Child Remixed. They also have created a celebration page, complete with an infographic, recipes, quotes, videos and more. [more inside]
posted by zarq on Aug 14, 2012 - 52 comments

John Thorne

Food writing’s shameful secret, wrote John Thorne his seminal essay, “Cuisine Mécanique”, is its intellectual poverty. John himself is a notable exception. He is one of those rare authors who have the gift of transporting us into a world of their own creation which we are happy to occupy for a while in preference to any other. They are Virgils to our Dante, showing us around the territory and introducing us to the natives. In these magic realms, strangers speak to us immediately as old friends; arriving unexpectedly at dinner time, we find a place already set for us. [more inside]
posted by Egg Shen on Aug 11, 2012 - 26 comments

Chicken Wings

Buffalo chicken wings were invented by Teressa Bellissimo at the Anchor Bar in Buffalo, New York in 1964. Americans will eat 25 billion of them this year - not a few of them at the 10th annual National Buffalo Wing Festival. Some people eat nothing else. Alton Brown steams his. But will any of them be more delicious than these Sriracha Garlic Wings?
posted by Egg Shen on Aug 7, 2012 - 121 comments

"Looks, feels, tastes, and acts like meat."

Beyond Meat™. Fake chicken meat so good it will freak you out.
posted by xowie on Aug 1, 2012 - 239 comments

'Older isn't automatically better.'

Edward Behr is the editor and publisher of The Art of Eating, (named for MFK Fisher's book), a well-regarded food magazine. [more inside]
posted by the man of twists and turns on Jun 29, 2012 - 12 comments

Chocolate Chip Cookies

Now I agree that to some people using half a kilo of chocolate to make 12 biscuits may seem excessive. But I can tell you I don't put a price on alleviating human suffering. - Nigella Lawson [more inside]
posted by Trurl on May 15, 2012 - 128 comments

Hook Up Your Slurry Tube And Chow Down

io9 asks the question: When and Why did Science Fiction drop the ubiquitous "Dinner in a pill" device?
posted by The Whelk on May 7, 2012 - 95 comments

Oniongate

Undoubtedly, at some point in your life, a recipe has told you to brown or caramelize some onions for 5-10 minutes. As many frustrated cooks have found through experience, this step of the recipe is a damned lie. In fact, the now-ubiquitous suggestion of 5-10 minutes isn't even a remote approximation of the amount of time it takes to brown an onion; Alton Brown and Julia Child weigh in on the matter, suggesting that the task can take anywhere from 45 minute to an hour. [more inside]
posted by schmod on May 7, 2012 - 202 comments

Sichuan hot pot

Each bite brought a delicate balance between pleasure and pain—deliciously peppery flavor, bought at the price of having your mouth feel like you’d swallowed fire. But the pain was a good pain, somehow. It forced you to slow down and experience each bite, and that’s a rare experience these days. No one mindlessly gobbles Sichuan hot pot, simply because it’s physically impossible to do so without powerful anesthetic.
posted by Trurl on Apr 13, 2012 - 42 comments

Charlie Trotter

You have only 128 days left to eat at Charlie Trotter's eponymous restaurant in Chicago. [more inside]
posted by Trurl on Apr 11, 2012 - 66 comments

BBQ Sauce Reviews

BBQ Sauce Reviews
posted by Trurl on Apr 6, 2012 - 43 comments

Kyoto tofu

Fresh tofu in Japan is far better than it is anywhere else, and the tofu in Kyoto is generally held to be the best in the country. This is generally attributed to the skill, refined court and/or temple-influenced culture and the quality of the local water. ... During my week in Kyoto, I was able to pursue one family business’s vision of what tofu should be from beginning to end. [more inside]
posted by Trurl on Mar 22, 2012 - 30 comments

Jiro Ono, sushi master

What animates a sushi master? What drives someone to be so focused, to be a god of small things?
posted by Trurl on Mar 20, 2012 - 62 comments

"What I want for dinner is a bass fished in Lake Huron in 1920" -William Burroughs

Classic seafood and fish recipes, from a time when it was cheap and plentiful, and often cured in salt.
posted by Brian B. on Mar 19, 2012 - 26 comments

Rub a greased palm along the bottom

For Super Tuesday, sardonic food writer Michael Procopio presents an excellent Rick-Santorum-themed cake recipe. [more inside]
posted by w0mbat on Mar 6, 2012 - 40 comments

Or understand the deliciousness that jiaozi has

You can make jiaozi. But you can't make it like this. [more inside]
posted by Trurl on Feb 14, 2012 - 29 comments

Grown-Up Bacon Mac & Cheese

This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing. (previously)
posted by Trurl on Feb 3, 2012 - 111 comments

Did Gordon Ramsay “nightmare” kill off Austin’s El Greco?

Kitchen Nightmares shows Gordon Ramsay helping restaurants make miraculous turnarounds. Ramsay helped relaunch Austin, Texas's El Greco, but the restaurant still ended up closing. Some people are saying that Ramsay's interference may have been the final nail in the coffin for the restaurant.
posted by reenum on Jan 22, 2012 - 112 comments

Belgian Fries

If you don’t use the right potatoes, the right oil, and the right fryers, well, you get french fries. And that’s the reason you don’t find Belgian fries anywhere. [more inside]
posted by Trurl on Jan 4, 2012 - 113 comments

Two mind-blowing revelations for the price of one!

Energetic consequences of thermal and nonthermal food processing. Or, as discussed by Discover Magazine, Why Calorie Counts Are Wrong: Cooked Food Provides a Lot More Energy. (N.B. second link references a video of house mice eating a baby albatross alive.)
posted by d. z. wang on Dec 8, 2011 - 36 comments

chicken and rice recipe

Now you can make the famous NYC halal style Chicken and Rice at home.
posted by AceRock on Dec 5, 2011 - 93 comments

Cooking with vahchef

Chef Sanjay Thumma (vahrehvah.com) wants to teach you how to make pretty much any Indian dish you can think of.
posted by curious nu on Nov 22, 2011 - 18 comments

Are you paying attention, boy?

He does not cook like you do. But I would like an invitation for dinner: Cajun Stuffed Pork Chops with Bacon [more inside]
posted by Toekneesan on Nov 17, 2011 - 40 comments

Giving thanks with pumpkin juice and butterbeer.

Great food ideas for a fantasy and sci-fi themed Thanksgiving features recipes from Inn at the Crossroads (medieval recipes/Game of Thrones), Harry Potter Recipes, and The Geeky Chef ("a collection of recipes inspired by books, movies, and video games").
posted by flex on Nov 17, 2011 - 34 comments

Is That Cupcake Vegan or Just Butter- and Egg-Free?

Vegan bakeries are churning out increasingly tasty treats. Due to the negative connotations associated with veganism, many of these bakeries are forced to keep their vegan identities on the down low.
posted by reenum on Oct 20, 2011 - 111 comments

M.F.K. Fisher's "How to Cook a Wolf"

[M.F.K. Fisher's] "How to Cook a Wolf" reads like an issue of Lady's Home Journal, if the editorial staff were taken over by a philosopher with an empty stomach, a slightly tipsy poet and your mischievous, foxy grandmother who once kept many lovers. (related) [more inside]
posted by Trurl on Oct 15, 2011 - 19 comments

Is Cooking Really Cheaper Than Fast Food?

Is Cooking Really Cheaper Than Fast Food?
posted by reenum on Oct 7, 2011 - 192 comments

The Dinner Party Matrix

The Dinner Party Matrix from Mark Bittman. Drinks, appetizers, entrees, and desserts grouped by cuisine and ingredient.
posted by lalex on Sep 30, 2011 - 12 comments

Mock Apple Pie

A recipe for no-apple apple pie, with notes on the dish's science and history.
posted by Iridic on Sep 29, 2011 - 115 comments

Your garlic-related life will be forever changed

How to easily peel a whole bulb of garlic in ten seconds [single-link vimeo]
posted by DoctorFedora on Sep 28, 2011 - 216 comments

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