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 -
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 -
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 -
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
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 -
How To Say Yes (Or No) To British Food:
Apart from the language barrier (ably demolished by Mike Etherington
's magnificent online dictionary
), British food has a dreadful reputation
all over the world. Yet people who try it, whatever their nationality, often find they enjoy it. If it's properly
made, that is. Enter Helen Watson
's impeccable and ethnically correct recipes
. And those who can't be bothered to cook can always plump for the many ready-made goodies
(and some real stinkers) now offered by internet mail order firms. The most promising has got to be, with over 2,500 goodies, the FBC Brit Shop
. Unfortunately it's based in Japan and will only start delivering in September. The best of the rest is probably yummy British Delights
. My mother's English so I'm obviously biased, but aren't a lot of people missing out on the unique gastronomic charms of the good old United K? Oh yes
![FBC link pilfered from the Boing Boing larder.
posted by MiguelCardoso
on Aug 3, 2002 -
Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com
is mainly written by
professional cooks for
professional cooks but
obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs Dan Barber
and Michael Anthony
, currently wowing New Yorkers at the Blue Hill
restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[ From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.
posted by MiguelCardoso
on Jul 25, 2002 -
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 -
An Anonymous Andalusian Cookbook of the 13th Century.
Because you never know when you'll need to make Marrow Without Marrow (Which No One Will Suspect), forget how to grease your Chicken Called Madhûna, or need to rustle up something for the in-laws (A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood).
posted by obiwanwasabi
on Apr 15, 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 -
Sex and the Kitchen
(NYT article) Anyone watch TV cooking shows? "She is voluptuous. She licks her fingers and likes to flick her hair as she flirts with the camera. And her cooking show, "Nigella Bites," has created a sensation in Britain, where it is one of the country's most popular cooking programs." Our compatriots across the ocean have done quite a 180 since The Two Fat Ladies.
days are numbered. What is it about food and sex anyway?
posted by Voyageman
on Jan 9, 2002 -