Doppelgänger Dinners. That was the seed of an idea that grew into our most recent dinner: a 7 course meal with an omnivore and vegetarian option where each corresponding course looked identical across the meat/vegetable line. [...] We also wanted to challenge ourselves by not simply creating a bunch of meat dishes and substituting each meat with tofu or some other protein stand-in. So no repeating of ingredients: if we used basil puree in the veggie dish, then we had to use parsley puree in the meat dish. Studiofeast
commits culinary counterfeiting. [via
posted by shakespeherian
on Jul 27, 2011 -
Then, coming on six o'clock, Mr. Myhrvold, the former Chief Technology Officer of Microsoft and an inventor with hundreds of patents to his name, came in, wearing chef's whites, and ushered us into dinner. Boy, people eat early around here, I thought. Little did I know I would be eating non-stop for the next three hours. (previously: 1,2) [more inside]
posted by Trurl
on Jun 28, 2011 -
What follows is a D.I.Y. cooking starter kit: small kitchen projects that any cook can tackle. What they all have in common is that they are simple, season-less and a clear improvement on the store-bought version.
Includes: Chinese Chili-Scallion Oil, Chocolate-Hazelnut Paste, Corn Muffin Mix, Crème Fraîche, Cultured Butter, Fresh Cheese, Horseradish Beer, Mustard, Kimchi ,Maple Vinegar, Preserved Lemons, Tesa (Cold-Cured Pork Belly), Tomato Chili Jam, Vin d'Orange
posted by AceRock
on May 25, 2011 -
Welcome to Gernot Katzer’s Spice Pages
On these pages, I present solid information on (currently) 117 different spice plants. Emphasis is on their usage in ethnic cuisines, particularly in Asia; furthermore, I discuss their history, chemical constituents, and the etymology of their names. Last but not least, there are numerous photos featuring the live plants or the dried spices.
posted by halcyon_daze
on Mar 18, 2011 -
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)
posted by Joe Beese
on Jan 26, 2011 -
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
. [more inside]
posted by Kattullus
on Dec 29, 2010 -
Take oysters, parboile hem in her owne broth, make a lyour of crustes of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do þerto with erbes. & cast the oysters þerinne. boile it. & do þerto powdour fort & salt. & messe it forth.
Three European 14th Century
cookbooks: [more inside]
posted by thirteenkiller
on Dec 27, 2010 -