The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
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)
A Thousand Ways To Please A Husband With Bettina's Best Recipes from 1917. A Thousand Ways To Please A Family. Free online with retro illustrations and stories. [more inside]
Why Are There No Great Women Chefs? In 2007 Michelin awarded French chef Anne-Sophie Pic three stars, making her only the fourth woman in her country’s history to receive that honor (ﬁfty years had passed since the last of her sex had garnered that third sparkler).2 The following year, in the United Kingdom, it was considered breaking news when ten female chefs won any Michelin stars at all...[For] the 2009 James Beard Awards gala... “Women in Food” was the chosen motif, but since only sixteen of the evening’s ninety-six nominees were, in fact, women, it seemed like a cruel joke. In the end, only two of those sixteen went home victorious, out of nineteen winners total...[I]n Bravo tv’s Top Chef Masters competition, a paltry three out of twenty-four American “Masters” were women. [via 3 Quarks Daily]
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]
Here's the conceit: Build a single wood fire and, over the course of 30-plus hours, use it to roast, braise, bake, simmer and grill as many different dishes as possible — for lunch, dinner, breakfast and lunch again. The 36-Hour Dinner Party by Michael Pollan
The Geometry of Pasta. If you click on a shape, on most of them, it tells you a bit of history and recipe suggestions. l Pasta shape names l Recipes l Farfalle (butterflies/bow-ties) with Prosciutto and cream animation. The geography of pasta l The origins of pasta. Glossary. More pasta shapes. [more inside]
She’s an Iron Chef. The Executive Chef of Bon Appetit Magazine. The founder of Chefs for Humanity. A UNICEF spokesperson. The winner of a 'Hero Visibility Award' from the Human Rights Campaign. And now, celebrity chef Cat Cora is teaching the Muppets to cook. Two new video series have premiered online: "The Muppets Kitchen" and "Hasty Tasty Cooking Tips with Cat Cora and the Muppets." (Warning: autoplaying videos.) The series are "designed to inspire kids to get involved in the kitchen and to help moms prepare simple, nutritious and most importantly delicious dinners." [more inside]
Friday food sites for your weekend feast. eatingRD — from a registered dietician · A Conscious Feast — features cooking for company · Steamy Kitchen — focusing on fast, fresh, and simple Asian · Veggie Belly — something for the vegetarians. If that isn't enough, try Project Foodie, a one-stop, independent recipe search site with over 100,000 recipes all in one place. All found because of this cute trailer for Baked Explorations.
For the more visually-directed chef: CookBlast - a search engine for cooking and recipe videos. [via mefi projects]
Retro Recipe Attempts : Sit back with your Hot Dr. Pepper, munch on a bit of Pie Plate Salad, and start cooking! Brought to you by the fine folks at Mental Hygiene.
A history of well-done meat in America. "I prefer my meat cooked through, gray, no trace of pink. Shoe leather? To me that signifies 'food safety.' Mine is the hockey-puck, the charcoal, the hunk of tuna that is still on the grill. Gourmands consider well-done timid, even cranky. It's the gradation of people who don't really like to eat."
Sit back and enjoy the many Italian recipes Great Chicago Italian Recipes.com has to offer. This site will provide you with a culinary adventure into the world of Italian food and wine. Choose from poultry, beef, vegetables, pasta, and sooo much more. Looking to finish off that perfect meal? Try Adriana's Italian Gourmet Cookies. [more inside]
Marcella Polini Hazan, Cavaliere della Stella della Solidarietà Italiana, has Lifetime Achievement Awards from both the James Beard Foundation and the International Association of Culinary Professionals. She's also got one of those "cooking every recipe in her book" blogs.
Beer Cooler Sous-Vide can produce restaurant quality results, without expensive lab equipment. All you need is a beer cooler and an accurate thermometer and you can make perfectly medium rare steak with a great sear, moist and tender chicken breast , and flavorful salmon. [more inside]
"People who use sows to hunt for truffles often find it hard to prevent a sex-crazed animal from eating the truffle she has found and may lose fingers in the attempt." (via) The NYT on decoding the genome of the Périgord Black Truffle . Attempts to make truffles cheaper and more accessible in the past have been met with some resistance.
Whisk Kid is the place to be if you like your cake porn with a beautiful twist of bruised melancholy.
Interested in making the Best Fried Chicken Ever? You'd start with a brine, perhaps the one Thomas Keller uses, which has lemon, honey, herbs and peppercorns. Harlem's master chicken fryer Charles Gabriel prefers a dry brine and the legendary Edna Lewis would have you brine the chicken a second time in buttermilk. [more inside]
Hey, how about some food blogs to help you blow that New Year's resolution? Let's start with The Kitchn where you can find 25 Vegetarian and Vegan Meals, then let's visit Eater where you can watch Tony Bourdain torch six tons of cocaine. (wait, what?) [more inside]
Happy Thanksgiving, MetaFilter! If you have friends from different parts of the U.S., you might have wondered why they consider certain dishes to be an essential part of a Thanksgiving feast, when you've never even thought of them as remotely Thanksgiving-related. Now you can see what dishes were popular searches on allrecipes.com in various states thanks to a series of infographics in the New York Times.
Luxirare is about killer clothes and fine cuisine. Recent features include: Thanksgiving Part I, creating a thanksgiving meal that is less about an abundance of leftovers and instead maximizing the visual appeal of “thanksgiving” symbols like the pumpkin, as a dessert; and Pie Pops, for those who want to eat pie, but don’t want a whole slice—who want to try multiple flavors, but for just a bite or two, then move onto another.
Bittmanfilter: 101 Head Starts on the Day-- "The Minimalist" gives us a hundred and one Thanksgiving dishes that can be prepared in advance.
A collection of links to recipes from Thomas Keller's latest cookbook Ad Hoc at Home, including crispy braised chicken thighs with lemon and fennel, blowtorch prime rib, leek bread pudding, brownies, and the famous buttermilk fried chicken.
I like big bundts and I cannot lie! In honor of November 15th, National Bundt Day, the Food Librarian is bringing us 30 days of Bundt cakes. (via)
"It’s like the whole slow-foods thing. I still don’t know what the heck that’s about. Food’s either good or it’s bad."
"...it’s not a title, it’s a job. It’s a position in a kitchen. It comes from an old German word that means 'boss' or 'head of the shop.' In which case I am the chef of my operation, but it’s a production company. It’s not a kitchen, even though we do have a kitchen. That’s the closest thing to chef I am. All the good chefs that I know say that they are cooks employed as chef. All the people that say, 'I’m a chef,' generally aren’t. The good ones will say, 'I’m a cook.' Once people start saying, 'I’m Chef Bob!'—yeah, whatever. I’m Captain Kangaroo. Have a nice day". The Onion AV Club interviews Alton Brown. [more inside]
Dash and Bella is a blog about cooking with your kids. Its lovely and mouth watering.
"Good, big ideas about evolution are rare." Simon Ings of the Independent reviews "Catching Fire: How Cooking Made Us Human" by Richard Wrangham. (via)
Want to have a small bacon pick-me-up in the office or away from home? The food blog, Homesick Texan, presents the traditional recipe for Bacon Jam.
Sheila Lukins - one of the most important figures in the American food revolution - has died of a brain tumor at the age of 66. [more inside]
MacGyver Chef, making snow and cooking with magnets at Alinea, the history of the spork, cooking in a hotel room, a poo machine, and other adventures in food and technology from Gizmodo's week-long series Taste Test.
Japanese Element Symbols is an introduction for non-Japanese to the Japanese language through Kanji symbols, its alphabet, elements of Japan's culture, and what to expect on the culinary front.
Out of the Kitchen, Onto the Couch. Michael Pollan discusses the evolution of America's cooking culture, from Julia Child to Top Chef. [via]
Barbecued Ribs, Roast Beef, French Toast, Twice Baked Potatoes, Macaroni and Cheese, French Onion Soup, Rye Bread, Corned Beef, Brownies. [more inside]
Mark Bittman strikes again, with 101 Simple Salads for the Season to go with his three previous lists of 101 recipes.
With the long holiday weekend, there's plenty of time for cooking... and eating. So, a few food blogs for your perusal. The Food In My Beard, from antipasto to zucchini. Macheesmo, learning to be confident in the kitchen. The Pioneer Woman Cooks, more from this woman who channels Lucy and Ethel. Chez Pim, chronicling her globetrotting adventures, and misadventures, in the world of all things edible.
Gastrosexuals are masculine, upwardly mobile men, aged 25-44, who are passionate about cooking and the rewards that it might bring – pleasure, praise and potential seduction. A test for the gastrosexual. [more inside]
Cooks around the world deserve a simple place to find any recipe. Enter RecipeBridge. Have an ingredient you don't know what to do with? Enter it into RecipeBridge for recipe ideas returned from more than 200 cooking sites. C'est magnifique.
Canned Whole Chicken. Seriously, that's all it is. (photos are SFW, but not for the faint of stomach).
Communities of and for foodies. Foodbuzz is about dining out, cooking at home, discovering a new flavor, drooling over a food blog, or swapping recipes. Check out Today's Top 9, a daily feature. Chowhound is the community for Chow.com. Dozens of boards enable you to drill down to local favorites, like this request for live crawfish in Virginia. Both communities have very active memberships.
Cooking with Dog is a fantastic Japanese cooking show on YouTube - but don't worry, they don't actually cook dogs. It's just that in Japan, an internet cooking show comprised of short videos of simple Japanese recipes just wouldn't be interesting unless it was narrated by a talking poodle. Katsudon / Oden / Gyudon
Sometimes a blog to lead to more writing work: a book deal, maybe a movie. Carol Blymire (previously) started a blog and seems to have been offered one of the most coveted positions in professional cooking. (via)
On Wednesday night, the chef at Jax Fish House in Boulder, Colorado became the most disliked culinary professional in the United States. (read the comments) [more inside]