MetaFilter posts tagged with Cooking and recipe

It's good to be the king.

Room 641-A — Sun, 19 May 2013 14:19:38 -0800

On June 6th, 2013, Mel Brooks will be presented with the 41st AFI Life Achievement Award, but this post is about his Tomato and Onion Omelette. Bon Appétit talks cooking, coffee, and career with Mel Brooks, Omelette King.

Archie's Recipes

item — Sat, 05 Jan 2013 11:01:26 -0800

Archie's Recipes - When my grandparents passed away my family rediscovered an old family recipe book that my great grandfather wrote by hand in an old ledger. [via mefi projects]

Latkes

Egg Shen — Sun, 02 Dec 2012 18:07:03 -0800

Hanukkah draws nigh and that means latkes. [The oil in which the potato pancake is cooked symbolizes the miraculously long-burning fuel that lit the Second Temple.] Bubala Please shows you how to keep it real. Elsewhere, in the inaugural episode of Saveur magazine's Dueling Dishes video series, chefs Eli Sussman and Craig Koketsu vie for latke supremacy. Of course, latkes can only be properly prepared by one's mother or grandmother. However, if she is not available, the following recipe comes from the pages of The Great Latke-Hamantash Debate - a compendium of the annual academic proceedings. (very previously) ----- (Makes about 28 potato pancakes, 2-3 inches each) 2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold water 1/3 cup grated onion 2 eggs, lightly beaten (1 egg per pound of potatoes)* 1 cup all-purpose flour (best) or 1/2 cup matzo meal** 1 teaspoon salt, plus additional to taste Freshly ground black pepper to taste Peanut or canola oil for frying Line a large baking sheet with paper towels. If not serving the latkes immediately—out of the frying pan into the dining room—preheat the oven to 200 degrees. Have a large bowl of cold water ready. Grate the potatoes, using a hand grater or food processor fitted with the medium shredding disc. As potatoes are grated, transfer them to the bowl of water. When all of the potatoes are grated, set aside for 5 minutes. Drain the shredded potatoes in a large colander, rinsing with cold water. Transfer to a clean bowl. Add the onion, the eggs, flour, salt, and pepper. Thoroughly combine the mixture. In a large, preferably straight-sided pan, add oil to a depth of 1/4 to 1/3 inch. Heat oil until a shred of potato dropped in the oil sizzles immediately. Form pancakes, using 2 tablespoons from a regular silverware set. Scoop up a generous spoonful of the potato mixture with one spoon, flatten the mixture with the other spoon. Slide the latke into the oil. Repeat until the pan is full, but not crowded. Cook the latkes until browned at the edges. Turn the latkes over and cook until fully browned. Transfer the finished latkes to the lined baking sheet to drain excess oil. Repeat with the remaining mixture. If not serving the latkes immediately, transfer the sheet to the preheated oven to keep warm. If serving even later, set the latkes aside to cool to room temperature, then freeze until ready to serve. Reheat the latkes in a 350-degree oven, and drain again on paper towels because reheating will release more oil. Serve with sour cream or applesauce. Add salt to taste. * Too many eggs will overwhelm the taste of potato. ** Too much starch will make the latkes heavy. Use only about 1/2 cup flour or 1/4 cup matzah meal per pound of potatoes—just enough to bind the mixture. If doubling the recipe, add flour slowly; the full amount may not be needed. Toward the end, the mixture gets very loose. It is better to release the extra liquid by squeezing it on a spoon rather than by adding more flour.

Adventure Chef, c'mon tell your friends, we'll cook in very distant lands.

curious nu — Thu, 15 Nov 2012 19:34:12 -0800

Rutabaga, a webcomic about an adventuring chef.

Chicken Noodle Soup

Egg Shen — Wed, 10 Oct 2012 15:57:36 -0800

The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding... But, for me, the real triumph was giving the chicken parts and onion a saute... before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. ... With all of the blustery, cold days to go this winter, everyone... deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket. Thanks to Science! we now know that chicken soup, if not able to cure colds, can in fact mitigate upper respiratory tract infections by inhibiting neutrophil migration.

Kung Pao Chicken

Egg Shen — Thu, 30 Aug 2012 16:20:29 -0800

Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System. But he achieved immortality through the dish named for him: Kung Pao Chicken. Fuchsia Dunlop, whose recipe was chosen to accompany the NPR story, has a nifty blog. (previously)

The Internet's Gift to Cooking: Recipe Aggregators

Miko — Wed, 22 Aug 2012 13:54:48 -0800

Ice Cubes - A Recipe. The comments offer many helpful tips.

Happy Birthday, Julia

zarq — Tue, 14 Aug 2012 12:48:42 -0800

Tomorrow would have been Julia Child's 100th birthday. To celebrate, PBS Digital Studios offers: Julia Child Remixed. They also have created a celebration page, complete with an infographic, recipes, quotes, videos and more. In the weeks leading up to her birthday, PBS has been releasing full episodes of her shows to stream online, at The Julia Child Video Collection: * In Julia’s Kitchen: "Julia takes an in-depth look at contemporary American cooking: she cooks with the pros, detailing their techniques and dishes for the home cook." * Baking With Julia: "Julia hosts America’s leading chefs to bake dishes ranging from bread to petit fours to cakes and cookies. Plus, don’t miss Julia wield a blow torch." * Cooking With Master Chefs: "Watch Julia share the kitchen with America’s top chefs, including Jacques Pepin, Lidia Bastianich, Emeril Lagasse, Alice Waters and more." * Cooking in Concert Series: "Julia partners with Jacques Pepin and Graham Kerr to thrill crowds in these live specials that illustrate the skill, humor and personality of the masters." * The French Chef: The show that started it all: "Share Julia’s love of fine French food and learn to cook some of her most loved dishes with this special collection of 3 episodes from her original 1960s series." * Julia & Jacques: Cooking at Home (Hulu link) "Julia Child and Jacques Pepin join together with fire, fun and culinary genius in what became another classic hit. This was Julia’s last series on PBS." In 1999, Child was interviewed for TV Legends, and spoke about her life and early influences. Site. Playlist. Parts: 1, 2, 3, 4, 5, 6 The French Chef: Boeuf Bourguignon, aka Beef Burgandy Recipes * PBS Food * Gallery and Recipes from the Washington Post. * Julia Child's Recipe Series from the Smithsonian * Random House: Recipes from Mastering the Art of French Cooking Simply Recipes: Julia Child * NYT: The Julia Child Recipes Home Cooks Still Make * YumSugar: 7 Standout Julia Child Recipes * Ladies Home Journal: Meryl Streep's and Amy Adams' Favorite Julia Child Recipes Essays and Tributes * PBS: Celebrity Chef Tributes * WGBH: Home of The French Chef, they're posting video clips and recipes on their blog * Jacques Pepin: Memories of a Friend, Sidekick and Foil * Russel Morash, Jr., Director of The French Chef * Tori Avey / The History Kitchen: Brave, Curious, Bright and Fearless: A Tribute to Julia Child * Melissa Clarke / NYT: On a Floating Island with Julia Child Additional Articles and Reference Pages * 2009 Vanity Fair: Laura Jacobs on Julia Child * The New York Times: Julia Child * Biography.com Previously on MeFi * Oniongate * How to Make Primordial Soup * Julia Child, Superspy * Julia Child dies at 91

Chicken Wings

Egg Shen — Tue, 07 Aug 2012 19:29:00 -0800

Buffalo chicken wings were invented by Teressa Bellissimo at the Anchor Bar in Buffalo, New York in 1964. Americans will eat 25 billion of them this year - not a few of them at the 10th annual National Buffalo Wing Festival. Some people eat nothing else. Alton Brown steams his. But will any of them be more delicious than these Sriracha Garlic Wings?

Chocolate Chip Cookies

Trurl — Tue, 15 May 2012 17:33:23 -0800

Now I agree that to some people using half a kilo of chocolate to make 12 biscuits may seem excessive. But I can tell you I don't put a price on alleviating human suffering. - Nigella Lawson These fulfill all of my requirements for a perfect chocolate chip cookie: they are dense and chewy on the inside, with a crispy and sturdy outer shell; the flavor of the cookie itself is rich and complex and mysterious due to the brown butter; the balance of cookie to chocolate is right on and the sprinkle of salt on top is the perfect finish.

Rub a greased palm along the bottom

w0mbat — Tue, 06 Mar 2012 12:58:41 -0800

For Super Tuesday, sardonic food writer Michael Procopio presents an excellent Rick-Santorum-themed cake recipe. Michael was previously on the blue with his piece on delicious faggots.

Don't cook Sudafed in yo baby momma's house

TheNewWazoo — Tue, 28 Feb 2012 04:37:25 -0800

In [the USA], buying a good over-the-counter nasal decongestant requires picking a card from an empty spot on the shelf, taking it to the pharmacist, handing over your driver's license, and getting it from behind the counter. Only the larger drug stores bother. Meth, on the other hand, is apparently easier to come by. So here (PDF), from the the wonderfully named Journal of Apocryphal Chemistry, is a paper on how to make Sudafed® from Meth.

Or understand the deliciousness that jiaozi has

Trurl — Tue, 14 Feb 2012 19:28:08 -0800

You can make jiaozi. But you can't make it like this . The word jiao zi has a fascinating history where it has taken on different meanings throughout the centuries. The end result is a multi-definitive term which does not simply mean dumpling, but is symbolic of the way money is viewed in the Chinese culture.

Belgian Fries

Trurl — Wed, 04 Jan 2012 20:09:23 -0800

If you don’t use the right potatoes, the right oil, and the right fryers, well, you get french fries. And that’s the reason you don’t find Belgian fries anywhere. In the eight years since its last appearance on MetaFilter, The One and Only Belgian Fries web site has increased its dominance as The World's Greatest Belgian Fries Website.

chicken and rice recipe

AceRock — Mon, 05 Dec 2011 21:12:52 -0800

Now you can make the famous NYC halal style Chicken and Rice at home.

Cooking with vahchef

curious nu — Tue, 22 Nov 2011 12:50:52 -0800

Chef Sanjay Thumma (vahrehvah.com) wants to teach you how to make pretty much any Indian dish you can think of.

Carbonara

Trurl — Tue, 20 Sep 2011 21:26:51 -0800

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or parmesan), bacon (guanciale or pancetta), and black pepper. Recipes by Marcella Hazan^*, Mario Batali, Giada de Laurentiis, Nigella Lawson, Gordon Ramsay, Martha Stewart, Rachael Ray, Ruth Reichl, Tom Cruise, and Calvin Trillin^*, who has campaigned to have it replace turkey as the Thanksgiving national dish.

“When I made the chili for myself, I accidentally added tears.”

esprit de l'escalier — Mon, 05 Sep 2011 10:56:55 -0800

Henry's Kitchen is a cooking show unlike any other: it is unpretentious (he's no arrogant, trained chef), dramatic in a unique way, and has some information that one doesn't find anywhere else. Henry's Anytime Chili for One is a classic. There's also Killer Oven-Baked French Toast, Spicy Shepherd's Pie, and Delicious Nutty Chocolate Truffles.

Bake our dreams come true

rakim — Wed, 06 Jul 2011 21:49:53 -0800

Ever wanted to eat those nachos in the gas station but been too scared? This recipe for Filling Station Nachos will help you out. Thanks to the Milwaukee Public Library's Historic Recipe File you can make that dish, Three Hole Cake or a Milwaukee Man's Crepe. A "fascinating glimpse into the local and ethnic foods that were popular in Milwaukee from as long as 50 years ago." Making Taters Polish Pride or President Washington's Rice Waffles With Honey-Maple Syrup might take you a while. And while there are no bees in Bee Cake, the Barbecued Coon is a different story. [via]

Illustrated recipes

filthy light thief — Fri, 01 Jul 2011 08:17:57 -0800

Do you find yourself envious of the perfectly staged photos accompanying recipes? Are your drawing skills better than your culinary skills? Recipe Look is a collection of user-submitted illustrated recipes, some with pictures fit for a magazine, others a bit more casual. See also: Drawn Butter, an illustrated recipe blog (via Johnny Wander's Ecto-Cooler Smoothie); Pictoral Recipes from Oregon State University (in English and Spanish); and two recipes from comic artist Lucy Knisley (via; Knisley prev, prev).

Cooking should be fun

Brandon Blatcher — Tue, 24 May 2011 10:57:50 -0800

Food should be delicious, cooking should be fun, and people should feel good about what they eat. This blog is all about making that happen!

Clifford Doerksen

Kattullus — Wed, 29 Dec 2010 08:26:39 -0800

19th-century newspaper ads for patented stomach cures and digestive aids [...] foregrounded mince pie as the K2 of digestive summits. But for every published warning on the dangers of mince, the newspapers published a poem, essay, or editorial praising it as a great symbol of American cultural heritage or a nostalgic reminder of mother love and better times bygone—or even, as the State of Columbia, South Carolina, asserted in 1901, a beneficial Darwinian instrument that had "thinned out the weak ones" among the pioneering generations.

So wrote Cliff Doerksen in his wonderful, James Beard award-winning article Mince Pie: The Real American Pie. Doerksen not only gives the history of this once most American of foods, he also makes two mince pies from 19th Century recipes to see if they are indeed all that. This is but one of many great articles Doerksen wrote for The Chicago Reader in recent years (links to a selection below the cut). Sadly, Cliff Doerksen passed at the age of 47 just before Christmas. But let's not be maudlin and rather celebrate all the wonderfulness Doerksen produced through the years, starting with a story from the wild and wooly days of radio When Zion Ruled the Waves, examining how a Christian commune in Illinois became one of the most popular radio broadcasters in America. Then there's the long, sordid history of payola, Same Old Song and Dance. It should come as no surprise that Doerksen was a historian of radio, publishing a book called American Babel: Rogue Radio Broadcasters of the Jazz Age. You can read a sample chapter here. He was also a critic of music, literature and film. He wrote a series of three articles about being a father in today's media landscape, making sure your offspring like music and films worth liking (1, 2, 3). His main profession was being a critic, and for a sample of his many reviews check out his piece on the 1947 film noir Nightmare Alley and his harsh evalutation of Lou Reed as a lyricist. His final piece was this lovely interview with a Franciscan friar. And last but not least, check out Doerksen's blog Bad News from the Past, where Doerksen posted old newspaper clippings with his comments.

Oh! That's what they mean by browned...

The Whelk — Sun, 15 Aug 2010 08:00:25 -0800

For the more visually-directed chef: CookBlast - a search engine for cooking and recipe videos. [via mefi projects]

Balls-out Cuisine

Greg Nog — Sun, 30 May 2010 08:55:50 -0800

A newspaper story about cooking testicles, featuring Chris Onstad, writer of Achewood. Also featuring an excerpt from his new Achewood cookbook, in which everyone's favorite Appalachian serial killer teaches us how to easily cook fried chicken. (Perfect fried chicken, previously on metafilter)

Because Sloppy Joes are such a culinary challenge.

shiu mai baby — Wed, 27 Jan 2010 05:26:13 -0800

Ellie Krieger is a well-known registered dietician and author of The Food You Crave: Luscious Recipes for a Healthy Life. Her bio says she was "director of nutritional services at the prestigious La Palestra Center for Preventative Medicine for several years where she worked with a team of physicians, psychologists and fitness specialists to create a multi-faceted obesity treatment program." She's also the host of "Healthy Appetite with Ellie Krieger" on the Food Network. With this kind of pedigree, you'd assume her recipes would be the paragon of nutritious, healthy eating, right? Wrong. Some particularly vomit-inducing examples include: - Sloppy Joes made with the contents of a Big Mac - Asian Chicken Salad using Kentucky Fried Chicken - Tortilla Soup made from a Taco Bell burrito Bon appétit.