is a (would-be) TV cooking show with a spicy saigon kitchen-witch as your hostess, a cast of unruly puppets as culinary advisors, and a cavalcade of hip-hop/sports world celebrities as surprise dinner guests. Shot on location in a technicolor cardboard kitchen, each episode will instruct you on how to prepare wild gourmet multi-course meals with ingredients you probably have on hand in your kitchen already, such as pretzel rods, cheese puffs, eggs, sugar, secret ingredients, and pizza. After all, you never know who might show up for dinner." [more inside]
posted by cog_nate
on Jul 1, 2008 -
What Am I Craving? That's the question we always ask ourselves when thinking about what to eat. So we got to thinking: wouldn't it be cool to have a tool that could listen to what we were craving and then suggest something good to cook?
posted by amyms
on Jan 25, 2008 -
[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 -
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
, 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 -
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 -
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 -
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 -
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 -
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 -
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 -
"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 -
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 -