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."
Sit back and enjoy the many Italian recipes Great Chicago Italian Recipes.com has to offer. This site will provide you with a culinary adventure into the world of Italian food and wine. Choose from poultry, beef, vegetables, pasta, and sooo much more. Looking to finish off that perfect meal? Try Adriana's Italian Gourmet Cookies. [more inside]
Marcella Polini Hazan, Cavaliere della Stella della Solidarietà Italiana, has Lifetime Achievement Awards from both the James Beard Foundation and the International Association of Culinary Professionals. She's also got one of those "cooking every recipe in her book" blogs.
From the French cooking show Des Kiwis et des Hommes, a highly educational segment on how to prepare palourde royal. Kinda sorta NSFW.
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)
Beer Cooler Sous-Vide can produce restaurant quality results, without expensive lab equipment. All you need is a beer cooler and an accurate thermometer and you can make perfectly medium rare steak with a great sear, moist and tender chicken breast , and flavorful salmon. [more inside]
"People who use sows to hunt for truffles often find it hard to prevent a sex-crazed animal from eating the truffle she has found and may lose fingers in the attempt." (via) The NYT on decoding the genome of the Périgord Black Truffle . Attempts to make truffles cheaper and more accessible in the past have been met with some resistance.
The Kitchen Garden Planner allows you to create a customized plan for a Square Foot Garden. They also have designs for pre-planned square foot kitchen gardens, such as the high-yield garden and the salsa garden.
When we reach these, the bleakest and coldest days of winter, my mind inevitably turns towards the warm days of summer and one of America’s favorite pastimes: Barbeque. [more inside]
Whisk Kid is the place to be if you like your cake porn with a beautiful twist of bruised melancholy.
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.
Egg Watchers: Egg Timer 2.0 A cute little web interface serves you a YouTube video based on how done you want your boiled egg, its size, and whether it's just out of the fridge. The length of the video is the length of the boil. No more watched pots!
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. [more inside]
Interested in making the Best Fried Chicken Ever? You'd start with a brine, perhaps the one Thomas Keller uses, which has lemon, honey, herbs and peppercorns. Harlem's master chicken fryer Charles Gabriel prefers a dry brine and the legendary Edna Lewis would have you brine the chicken a second time in buttermilk. [more inside]
Back before refrigeration, humanity turned to fermentation for much of our food preservation. With the help of some friendly bacteria and/or yeasts, home cooks can transmute tea into kombucha, and milk into yogurt, creme fraiche and buttermilk. [more inside]
Looking for a new project? Wish you were a better cook? Why not try cooking every recipe in a cookbook? Originally started by Julie Powell of Julie & Julia fame, people now register domain names for anticipated cookbooks in advance of the release date. As daunting as it seems to tackle the entirety of Mastering the Art of French Cooking, that challenge seems to pale in comparison to the epic quest of cooking all 1000+ recipes in the Gourmet cookbook. For the chef who wants a different sort of challenge, there are the particular demands of Heston Blumenthal's $250, 11.6 pound molecular gastronomy bible, The Big Fat Duck Cookbook. While the bloggers cooking through Alinea are working with isomalt and sorghum flour, the daring souls blogging Nose to Tail are wrestling with noses, tails, and all the offal parts in between. If this seems like a lonely road, maybe you'd like to join one of the group baking projects such as Tuesdays with Dorie or The Bread Baker's Apprentice.
Hey, how about some food blogs to help you blow that New Year's resolution? Let's start with The Kitchn where you can find 25 Vegetarian and Vegan Meals, then let's visit Eater where you can watch Tony Bourdain torch six tons of cocaine. (wait, what?) [more inside]
"After 20 seconds or so the quivering turned into a restless jig. The legs twitched violently, pumping up and down as if they were getting ready for one last hop."
A look at the curious, somewhat unnerving, and morbidly humorous culinary phenomenon of dancing frog legs.
A look at the curious, somewhat unnerving, and morbidly humorous culinary phenomenon of dancing frog legs.
science! cookies: Atom | Periodic Table | Petri Dish | Gel Electrophoresis | Lab Mice | Cephalopod | Gingerbread Scientists (via)
Happy Thanksgiving, MetaFilter! If you have friends from different parts of the U.S., you might have wondered why they consider certain dishes to be an essential part of a Thanksgiving feast, when you've never even thought of them as remotely Thanksgiving-related. Now you can see what dishes were popular searches on allrecipes.com in various states thanks to a series of infographics in the New York Times.
Luxirare 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.
The Awl wants you to stop being a wuss and bake a pie crust. See also How To Barbecue A Turkey–The Super Easy Way For Morons and Fundamentalist Macaroni and Cheese. Or you can just cook a fucking steak.
Bittmanfilter: 101 Head Starts on the Day-- "The Minimalist" gives us a hundred and one Thanksgiving dishes that can be prepared in advance.
A collection of links to recipes from Thomas Keller's latest cookbook Ad Hoc at Home, including crispy braised chicken thighs with lemon and fennel, blowtorch prime rib, leek bread pudding, brownies, and the famous buttermilk fried chicken.
Do you want a definitive guide to washing your cast iron pan? Or you're curious about your vintage pans, maybe? Maybe your well-meaning partner left your beloved pan soaking in the sink, and you need to get rid of the rust, stat. Or maybe it's a LOT of rust, and you're looking to build an at-home electrolysis tank (warning: top-of-page Borat swimsuit shot). For all your questions on the loves and lives of the fabled cast iron pan, Black Iron Dude has the answer. [more inside]
I like big bundts and I cannot lie! In honor of November 15th, National Bundt Day, the Food Librarian is bringing us 30 days of Bundt cakes. (via)
For your Halloween party this weekend, creep out your guests by serving them a Meat Hand.
The best way to cook a steak. That is all.
"It’s like the whole slow-foods thing. I still don’t know what the heck that’s about. Food’s either good or it’s bad."
"...it’s not a title, it’s a job. It’s a position in a kitchen. It comes from an old German word that means 'boss' or 'head of the shop.' In which case I am the chef of my operation, but it’s a production company. It’s not a kitchen, even though we do have a kitchen. That’s the closest thing to chef I am. All the good chefs that I know say that they are cooks employed as chef. All the people that say, 'I’m a chef,' generally aren’t. The good ones will say, 'I’m a cook.' Once people start saying, 'I’m Chef Bob!'—yeah, whatever. I’m Captain Kangaroo. Have a nice day". The Onion AV Club interviews Alton Brown. [more inside]
Dash and Bella is a blog about cooking with your kids. Its lovely and mouth watering.
"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.
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]
Kuchh Kook Hota Hai is an all singing, dancing (and possibly epileptic fit inducing) Indian cookery show (without much cooking), featuring two sassy assistants 'salt' and 'pepper'. To whet your appetite – Mutton Burger and Carrot Roll.
We're all familiar with the thrilling, pulse-pounding, edge-of-your-seat spectacle that is Chantal Akerman's Jeanne Dielman, 23 Quai du Commerce, 1080 Bruxelles (Essay containing spoilers), and we've all run out to buy the new Criterion Collection DVD, and of course, we often spend our time fantasizing about what it would be like to lead the glamorous roller-coaster ride that is Ms. Dielman's life. Well, now you can make those fantasies a reality: "In honor of the release of Jeanne Dielman on DVD, we’re sponsoring the world’s first Jeanne Dielman–Criterion Collection Cooking Video Contest. Make a video of yourself (or someone else) cooking 1) meat loaf, 2) cutlets, or 3) potatoes, and upload it as a video response to Jeanne Dielman–Criterion Collection Cooking Video Contest on YouTube."
Sheila Lukins - one of the most important figures in the American food revolution - has died of a brain tumor at the age of 66. [more inside]
MacGyver Chef, making snow and cooking with magnets at Alinea, the history of the spork, cooking in a hotel room, a poo machine, and other adventures in food and technology from Gizmodo's week-long series Taste Test.
How to Make (Primordial) Soup. Narrated for the Air & Space Museum 30+ years ago, in her own kitchen, by the one, the only, Julia Child. Bon appetit. (JC previously.) [10-minute SLYT]
No more moldy berries. There are plenty of problems in the world but having your berries going moldy overnight is no longer one of them.
Japanese Element Symbols is an introduction for non-Japanese to the Japanese language through Kanji symbols, its alphabet, elements of Japan's culture, and what to expect on the culinary front.
Friday Frivolity. We use only the finest baby frogs, dew-picked and flown from Iraq, cleansed in the finest quality spring water, lightly killed, and then sealed in a succulent Swiss quintuple smooth treble cream milk chocolate envelope, and lovingly frosted with glucose. A recipe for the infamous Crunchy Frog. No frogs were killed in the making of this recipe. (via Neatorama)