The Food Lab's Complete Guide to Sous-Vide Steak (J. Kenji López-Alt, Serious Eats)
"As you can see, the steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It's still tender, but it tastes like a steak. By the time we hit four hours, that chew has been reduced a bit. Connective tissue has broken down and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent."[more inside]
We talked to registered dietitians, personal trainers, health editors, book authors, nutritionists, and healthy food writers and asked them -- what do you eat for breakfast? (buzzfeed)
His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper - The Roti Sans Pareil or Roast Without Equal.
"Tell me what you eat, and I'll tell you what you are." -- Jean Anthelme Brillat-Savarin [more inside]
OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment, here's what you do: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine) explains.
The Swedish Chef (Muppet Wiki) is the incomprehensible preparer of foodstuffs for The Muppet Show. A rather literal variation of the Live-Hand Muppet concept, the Swedish Chef is a humanoid character, with human hands rather than gloves. An annotated list of every televised appearance of the Swedish Chef is after the fold... Børk! Børk! Børk! [Click here to view the thread translated fully into Mock Swedish] [more inside]
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."
If you've got a live animal that you want to eat, you will need to kill it. Here's some people sharing ways to get the task done. Killing and dressing a chicken. Shooting and butchering a pig. A goat is slaughtered. Time.com on killing and roasting a goat.
"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.
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.
The pork butts seem to actually slump upon themselves as if they can no longer support their own weight. Got a Weber Smokey Mountain? Before you waste another afternoon or cut of meat, follow the professor's five-step program. I have never been lucky enough to partake of his fare, but those who have swear he is the master. He smokes more meat than you have ever seen, unless you work in a slaughterhouse. Check out the forums for advanced techniques and further study.