"....many a tragic episode in family life is superinduced by the baleful influence of a tortured stomach. Mighty is the hand that holds the ballot-box, but mightier is the hand that wields to advantage the pepper-box, the salt-spoon, and the sugar-shaker." read the entirely of Maud C. Cooke's, Breakfast, Dinner and Supper; or, What To Eat and How To Prepare It (1897)
online and enter a world of home remedies, large scale recipes, sound advice, leftover wizardry, squirrel stews, scientific digestion, and horrible things done to vegetables.
posted by The Whelk
on Jan 17, 2014 -
- 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
posted by item
on Jan 5, 2013 -
"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium
, from the McIntosh Cookery Collection
at the UMass Amherst library. [more inside]
posted by Miko
on Dec 4, 2012 -
"Cooking isn't creative, and it isn't easy."
A NYT Magazine piece on Christopher Kimball, Cook's Illustrated
, and his franchise (America's Test Kitchen, Cook's Country, et al.). "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook... What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen... The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet." [more inside]
posted by flex
on Oct 14, 2012 -
Undoubtedly, at some point in your life, a recipe has told you to brown or caramelize some onions for 5-10 minutes. As many frustrated cooks have found through experience, this step of the recipe is a damned lie
. In fact, the now-ubiquitous suggestion of 5-10 minutes isn't even a remote approximation of the amount of time it takes to brown an onion; Alton Brown
and Julia Child
weigh in on the matter, suggesting that the task can take anywhere from 45 minute to an hour. [more inside]
posted by schmod
on May 7, 2012 -
This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing. (previously)
posted by Trurl
on Feb 3, 2012 -
Chris Kimball prepares a 12-course meal from Fannie Farmer's 1896 cookbook.
Using only a coal stove and other authentic Victorian-era kitchen staples, the chef, who lives in Fannie Farmer's former home
, recreated a classic holiday Victorian meal from her iconic 1896 cookbook.
The twelve courses included: "rissoles (filled and fried puff pastry), mock turtle soup with fried brain balls, lobster à l’Américaine, roast goose with chestnut stuffing and jus, wood-grilled salmon, roast saddle of venison, Canton punch, three molded Victorian jellies and a spectacular French-inspired Mandarin cake."
Chris Kimball is the creator of public television's America's Test Kitchen
) and Cook's Illustrated
. Naturally, he chronicled the experience in a book, aptly titled, Fannie's Last Supper
. In it, he offers some moden adaptations of Fannie Farmer's recipes. A film depicting the difficulties of authentically re-creating the meal airs this Fall.
posted by misha
on Oct 6, 2010 -
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.
posted by netbros
on Nov 20, 2009 -
Sure you like recipe websites, but do you ever wish they could have more auto-playing midis, exclamation points, all caps, and a charming disregard for political correctness? Filling this niche nicely is Gutsy Gourmet. [more inside]
posted by fontophilic
on Sep 4, 2009 -