Renegades systematically vegetarianize recipes from antiveganist chef Anthony Bourdain, who wrote (in Kitchen Confidential
): “Vegetarians, and their Hezobollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn.” [more inside]
posted by joeclark
on Mar 25, 2008 -
What Am I Craving? That's the question we always ask ourselves when thinking about what to eat. So we got to thinking: wouldn't it be cool to have a tool that could listen to what we were craving and then suggest something good to cook?
posted by amyms
on Jan 25, 2008 -
[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.
posted by c0nsumer
on Oct 25, 2007 -
King of Fruits,
Tempter of Adam, Prize of Paris: It's apple-picking
time. The apple's origins
reach into prehistory. Thanks to tremendous genetic variance
in each new generation, humans have cultivated a dizzying number
of named varieties
, as many as 17,000,
of which 7500
are available as growth stock. In the past, different apples
were prized for particular strengths: cider pressing
, or eating out of hand. Despite this bounty, just 15
shelf-stable, shiny, easy-to-pick
varieties account for 90% of apple sales today. But heirloom apple
growers are working to preserve the old flavors
of the Roxbury Russet
, the Westfield Seek-No-Further
, the Fallawater
, the Limbertwig
, the King Luscious
posted by Miko
on Oct 2, 2007 -
The Cooperative Extension Service
, founded in 1914 in the US by the Smith-Lever Act, was established in concert with the land-grant universities
to develop practical applications of agricultural research, and spread them to farmers and others throughout the country. As part of this education program, the extension programs have produced and collected an extraordinary amount of practical advice, easily accessible to the layman... [more inside]
posted by Upton O'Good
on Sep 18, 2007 -
and instructions on how to make it. Hint: start with lots of Karo syrup, some sheet metal, and plenty of time. That's not good enough? Try the
, baked in its own custom-made backyard oven! These both came from the wonderful site,
, which will reward you with many fun projects that you might even be able to do yourself.
posted by math
on Dec 1, 2006 -
Eat your vegetables,
they are good for you. the goal ... it seemed so ambitious at the time! ... was to cook a vegetable, with new recipes and new vegetables, every single day for an entire month. (Why? Because our diets need more vegetables. Because vegetables are too often an after-thought. And because it's easy to get stuck in a veggie rut.) But after a month, it felt like I was just getting started ... and the asparagus was calling. And then ... 365 days
of new vegetables and new recipes.
posted by caddis
on Aug 12, 2006 -
Chef Kazuki Yamamoto will cook just about anything.
Casting aside all concern for the law, he prepares exotic dishes for celebrities and the ultra-rich. No species is off limits; his dishes have included penguin, walrus, whale, seal, dolphin, hippo, rhino, sea lion, chimpanzee, gorilla, monkey, brown bear, gazelle, giraffe, zebra, mountain lion, sea turtle, gila monster, ferruginous pygmy owl, bighorn sheep, Bichon Frise, and (it is claimed) human.
posted by Rhomboid
on May 13, 2006 -
Vittles and verse - two great tastes that taste great together. Ladies and gentlemen, I bring you the poetry of cookery.
As an appetizer, Chris Tusa
serves up a tasty bowl of gumbo
; next comes the entree, Mark Strand
's comforting pot roast
Meanwhile, Shanna Compton
imagines herself as the food itself -- eager ingredients in the skilled hands of Jacques Pepin
If you'd prefer to dine out, Charles Simic
presents the menu of Cafe Paradiso
, while Don Winter, a former night manager at a Niles, Michigan Burger Chef
, proffers a more downmarket culinary experience
. Bon appetit!
(Poemhunter.com previously on MeFi here
posted by GrammarMoses
on Apr 26, 2006 -