Manufold Menus [4.4MB PDF -
mirror]: Cooking on train motors, including recipes, cooking vessels (really, plastic bags and Gladware) pictures of where to stash the food, and resulting dishes.
posted by c0nsumer
on Oct 25, 2007 -
12 comments
King of Fruits, Tempter of Adam, Prize of Paris: It's
apple-picking time. The apple's
origins reach into prehistory. Thanks to tremendous
genetic variance in each new generation, humans have cultivated a
dizzying number of
named varieties, as many as
17,000, of which
7500 are available as growth stock. In the past,
different apples were prized for particular strengths:
cider pressing,
storage,
cooking,
drying, or eating out of hand. Despite this bounty,
just 15 shelf-stable, shiny,
easy-to-pick varieties account for 90% of apple sales today. But
heirloom apple growers are
working to preserve the old flavors of the
Roxbury Russet, the
Westfield Seek-No-Further, the
Fallawater, the
Limbertwig, the
King Luscious...
posted by Miko
on Oct 2, 2007 -
58 comments
Cooking Behind Bars. In 1986, upon my arrival at the county jail, my cooking lessons began. There, I witnessed men using empty toothpaste tubes as spoons, and burning toilet paper to heat up coffee or reheat the food served. Complete with
recipes.
posted by gottabefunky
on Jan 7, 2006 -
34 comments
Ted Allen interview! The food and wine expert on
Queer Eye has a new cookbook out, and he talks to Slashfood about...well, everything: favorite foods, music, books, beer, birds, and other things.
posted by braun_richard
on Oct 20, 2005 -
15 comments
Chinese food around the world. Ethnic Chinese immigrants worldwide took their cuisine with them. New Yorkers are familiar with
Cuban-Chinese restaurants, owned by ethnic Chinese from Cuba who served steam tables of ropa vieja and chuletas right next to the pork fried rice and wonton soup. In Jamaica & Trinidad, Chinese immigrants pioneered jerk chicken lo mein and bok choy & callaloo stirfries.
Or how in Peru, Chinese Peruvians developed their country's restaurant industry and created a national dish,
lomo saltado along the way.
But then there's the Indian-Chinese food popularized by the descendants of ethnic Hakkas who moved to Mumbai in the 18th century. Personally, I'm partial to some
lollipop chicken or
gobi manchurian with a nice, cold Kingfisher.
posted by huskerdont
on Sep 22, 2005 -
57 comments
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 -
7 comments
Feed Me Better Jamie Oliver (UK fat tongued food wizard) campaigns to ban the junk food and get fresh, tasty and, above all, nutricious food back on school dinners menu.
posted by Spoon
on Mar 17, 2005 -
47 comments
It used to be that there were four basic tastes- Sour, Sweet, Salty, and Bitter. Now there are five.
Umami is the fifth. More commonly thought of as
"Savory", the taste is connected to
receptors that sense Glutamic acid. In fact, the first taste receptor ever
discovered was one that interacts with glutamate.
While
Monosodium Glutamate has gotten a bad
reputation, most sources agree that it's relatively
harmless, and in fact, does add the "more-ish" type of flavor that is ascribed to umami foods. Foods like
mushrooms are high in glutamate, and therefore taste more "umami". Pass the Parmesan cheese, please.
posted by exlotuseater
on Jan 7, 2005 -
42 comments
"Salt rising bread is, when at it's best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese."
There's even a
mystery to go along with your (cheese-flavored) bread.
posted by scrim
on Nov 26, 2004 -
10 comments
Cicadas best served sauteed in butter and parsley apparently, or if you want to go more upscale: "The soft-shelled cicada, it's done just like a soft-shelled crab," says executive chef Frank Belosic, describing how freshly molted cicadas should be rolled in flour, pan-fried in olive oil, and finished with a sauce of white wine, butter and shallots.
posted by meehawl
on Apr 16, 2004 -
23 comments
We know that the French take their food seriously, and restaurant ratings
are a BIG deal over there. But here's a sad illustration of that: famed chef
Bernard Loiseau was found dead yesterday of an apparent suicide, and speculation
centers around his downgraded rating from the influential GaultMillau guide. Shades of
Vatel?
posted by Vidiot
on Feb 26, 2003 -
17 comments
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 -
39 comments
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 -
34 comments
Good Ol' Foreign Home Cookin': Mexicans, Italians and other foreigners are just as surprised with what passes for Mexican and Italian food in the U.S. as Indians are to encounter
chicken tikka
masala or vindaloos in the U.K. Americans and Brits visiting the countries whose cuisines they think they know and love must be similarly surprised. Well, purists be damned! Not only is "faux foreign" cuisine sometimes very tasty (less pretentious than "fusion" cooking, for instance), in some cases (e.g. Tex Mex) it can be a damn sight better than the supposed original. And let no one argue these confusions aren't fun... [
Apologies it the post looks funny and full of ampersands and the links don't work: my first no-right-clicking post on a mac...]
posted by MiguelCardoso
on Dec 13, 2002 -
74 comments
