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Manifold Menus

Manufold Menus [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 - 12 comments

 

"A French chef in Marseilles taught me this."

Chef Gordon Ramsay cooks up a cup of tea, drinks Spunk with Ricky Gervais, and teaches Jonathan Ross to cook a lobster properly (language NSFW).
posted by Blazecock Pileon on Oct 22, 2007 - 69 comments

doctor delicious and molecular gastronomy

Carbonated watermelon. Gelatin spheres with liquid centers. Broths and sauces whipped into foams. When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking. Want to turn your kitchen into a science lab? Check out 25 extreme kitchen gadgets. Related, previously on Mefi: molecular gastronomy.
posted by madamjujujive on Oct 10, 2007 - 51 comments

There were ten thousand thousand fruit to touch

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, storage, cooking, drying, 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 - 58 comments

So many herbs, so little time

Four parsley plants. Two creeping oregano. Two creeping thyme. Three basil. Two rosemarys. Thank god the sage died. Pesto. Pesto. Pesto. Pesto. Pesto. (previously)
posted by nax on Sep 23, 2007 - 25 comments

Extended extension post

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 - 12 comments

How To Cook The World's Greatest Hamburgers

With a grand prize of $50,000, the Build a Better Burger Contest is the biggest hamburger recipe contest in the world; with the upcoming contest being judged on Sept 29th, you can take a moment to stroll through hamburger history, with recipes for all 17 years worth of prizewinners. Not enough burger for you? Then try making any of the 10 runner ups from 2005 & 2006. Still more, you demand? Peruse the database of over 5,000 contest entries broken out by category, even the most jaded burgermeister is sure to find something original & delicious to try.
posted by jonson on Sep 4, 2007 - 77 comments

I don't care if you cry and cut, but you better cry and cut.

The Near-Fame Experience: A fascinating interview with former contestants of Bravo reality television shows Project Runway and Top Chef, presenting the fickle nature of fame and how it can come at significant professional and personal cost, if at all.
posted by Blazecock Pileon on Aug 24, 2007 - 26 comments

Foodies in Film and Media

No Reservations marks the second foodie inspired movie out in the past couple months, after the charming Ratatouille. Slate pegs the animated movie as getting things right, with help from the well renowned Thomas Keller at the French Laundry. But at home and in professional kitchens, things aren't always so pristine. Is this foodie culture better for us, or just part of a greater problem?
posted by craven_morhead on Jul 27, 2007 - 54 comments

Anyone CAN Cook

Anyone CAN Cook [NY Times link] 101 incredibly simple 10-minute recipes from Mark Bittman.
posted by dersins on Jul 18, 2007 - 70 comments

"I will never use garlic!"

Sicilian chef Filippo La Mantia has sworn off garlic. La Mantia says that garlic is a "leftover from when Italians were poor", and feels it is overplayed and unnecessary. Others disagree, like chef Antonello Colonna: "eliminating garlic is like "eliminating violins from an orchestra".
posted by rossination on Jul 14, 2007 - 93 comments

The Horse Crisperer

Hungry in Hogtown may be Toronto's best food blog. This guy goes all-out to recreate his favourite recipes, whether it requires rendering 50 pounds of horse fat to make french fries, or sourcing bunny scalps for a crispy snack. Oh, and his most recent post is about Kool-Aid pickles.
posted by sevenyearlurk on Jul 8, 2007 - 20 comments

I hate cilantro.

Freedom haters wail:
"Cilantro! More cilantro!"
The terrorists win.
- Dstieve
posted by Ambrosia Voyeur on Jun 25, 2007 - 83 comments

Bangcook

Tastier tofu courtesy of Shiok Food, a fantastic Thai cooking blog run by chef and restauranteur madman.
posted by klangklangston on Jun 20, 2007 - 29 comments

Gordon Ramsey Hates Liars

Perfect Scrambled Eggs | Really Fresh Venison | Pork Chops | Broccoli Soup | Gordon Ramsey Hates Liars
posted by sluglicker on May 20, 2007 - 92 comments

marzipan.

marzipan.
posted by Dave Faris on Apr 23, 2007 - 59 comments

The leftovers make syupuurrrb sandwiches!

Cooking with Vincent Price! Delicious mushrooms & stuffed eggs! Roast pork sirloin with prunes, onions & red wine! Small boys in a spectacular curry! Cooking not your thing? Well, would you prefer learning about cricket? Or perhaps Florentine art? Voilà, my friends!
posted by miss lynnster on Apr 13, 2007 - 35 comments

From cocaine to foie gras

"From the first day on pots and pans, I knew what I wanted. I was never cool with being small-time -- that's what got me locked up in the first place: I wanted to be the man."
In 1988 Jeff Henderson landed himself in a federal prison for dealing cocaine. In 2007 he's executive chef at Cafe Bellagio in Las Vegas. Cooked: From the Streets to the Stove, from Cocaine to Foie Gras is his story.
posted by teem on Feb 27, 2007 - 15 comments

Streaming Food Porn

America's Test Kitchen, On Demand | Chowhound Cooking Videos | FOOD Network, Videos on Demand
posted by Dave Faris on Feb 9, 2007 - 32 comments

Soup

Soup has a history. Enjoy this comprehensive history of the humble (and sometimes not so humble) dish. A widely stated "fun fact" is that the earliest soup was made with hippopotamus bones, but fortunately today you have much tastier options. One favorite, chicken soup, is easy to make and really is good for you [pdf] .
posted by Deathalicious on Dec 26, 2006 - 25 comments

Mmmm... pecans...

A Pie-cosahedron 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 fractal pie, baked in its own custom-made backyard oven! These both came from the wonderful site, instructables, which will reward you with many fun projects that you might even be able to do yourself.
posted by math on Dec 1, 2006 - 9 comments

Look out, George Foreman!

Not only does the Playstation 3 play Blu-Ray discs, it also knocks out the fat!
posted by melorama on Nov 24, 2006 - 28 comments

Coming soon in Teriyaki!

Season on impact.
posted by Tacos Are Pretty Great on Nov 7, 2006 - 34 comments

Veggies

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 - 13 comments

Food

FoodCandy. A foodie hang.
posted by liam on Jul 13, 2006 - 18 comments

DIYowza!

I found ljc while researching bamboo fencing for the backyard. She's got loads of kickass DIY home improvement projects and it's so well documented that I want to cash in my 401k and blow it all at Home Depot.
posted by pieoverdone on Jul 1, 2006 - 13 comments

"I apologize for nothing!"

Inspired by the deep fried bacon double Quarter Pounder? Behold the deep fried brat in all its monounsaturated glory.
posted by Galvatron on Jun 25, 2006 - 52 comments

Not Half-Baked

Baking tutorials are fun. Would you prefer a wood-fired bread baking course? This set has recipes to go along with the delicious looking pictures, and here is a virtual tour through a chocolate factory. Poetry your fancy? Here is a set of haikus soley dedicated to Spam™, and other cooking poems here. Want to make your own sausages? (NSFW, or dog lovers) How about Sushi? Make your own flowers out of vegetables. But don't forget to have fun.
posted by a. on May 28, 2006 - 9 comments

My Life in France

My Life in France by Julia Child (discussed here, and here) has been published posthumously with the assistance of Alex Prud'homme.
posted by grapefruitmoon on May 27, 2006 - 10 comments

Eating the Unthinkable

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 - 44 comments

A Valedictory Forbidding Antacids

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 - 4 comments

If it's not an April Fool's joke, it should be.

Cooking with Peeps. How to bake, fry and grill the sugary marshmallow critters. Also: main dish recipes and salads. When you make Waldorf salad with Peeps, remember they are "best made with pink or yellow peeps. Lavender ones make the salad grayish."
posted by CunningLinguist on Apr 1, 2006 - 17 comments

Good night, Miss Lewis

Edna Lewis, the Julia Child of Southern cooking, has passed away at the age of 89.
posted by dersins on Feb 14, 2006 - 11 comments

Are you here for the jam, or the programming lesson?

This little old lady is kind enough to teach us how to make delicious deserts and canned goods, while her husband instructs us in the intricacies of caring for wild birds. Don't you just love these simple, old fashioned folks? By the way, their web site gets 78,000 hits a month, they're world travelers and they're more tech savvy than I ever hope to be.
posted by leapingsheep on Feb 9, 2006 - 40 comments

I've always wondered if they were edible.

Alan Turner makes Pikachus out of cheese. And eats them.
posted by Faint of Butt on Jan 17, 2006 - 27 comments

Cooking with Lava

Home heating prices getting you down? Turn off your oven and cook with lava instead. Sure, try this at home, what the hell.
posted by Saucy Intruder on Jan 12, 2006 - 12 comments

Cellblock Cafe

Cooking Behind Bars. In 1986, upon my arrival at the county jail, my cooking lessons began. There, I witnessed men using empty toothpaste tubes as spoons, and burning toilet paper to heat up coffee or reheat the food served. Complete with recipes.
posted by gottabefunky on Jan 7, 2006 - 34 comments

Gingerbread House

These amazing gingerbread houses on display in Seattle sent me looking for others. This directory includes tons of pictures, including a haunted house, a millhouse complete with millwheel, the old lady's shoe, a tudor castle, and a Thai temple. Recipes and dimensions for your own modest (and delicious!) abode.
posted by OmieWise on Dec 9, 2005 - 12 comments

Passion of the chef

À la carte explores French cookery in just about every angle one can imagine. Featuring an extensive list of recipes, suggested menus, and in-depth articles ranging from how to plan a meal, to what tools to use, including everything one needs to know about knives. Like Strawberries, & crêpes? Want to know more about ice creams & sorbets? Obsessive is an understatement.
posted by riffola on Nov 25, 2005 - 14 comments

Just in time for Thanksgiving

Just in time for Thanksgiving... from the people who make Cooks Illustrated and America's Test Kitchen, a free website full of advice for planning your harvest celebration.
posted by crunchland on Nov 2, 2005 - 32 comments

Ted Allen talks

Ted Allen interview! The food and wine expert on Queer Eye has a new cookbook out, and he talks to Slashfood about...well, everything: favorite foods, music, books, beer, birds, and other things.
posted by braun_richard on Oct 20, 2005 - 15 comments

Company Cookbook

The Company Cookbook. Have you ever attended a company potluck? Did you vote on recipes and create a cookbook to send as promo to unsuspecting clients? Warning: If you select to read this post, you take "pot luck" - what was available, not knowing for sure what you might receive. (But be sure that, with this cookbook, it will include shredded cheese). And as a bonus, things you shouldn't bring to the company potluck.
posted by tidecat on Sep 27, 2005 - 13 comments

Chinese food around the world

Chinese food around the world. Ethnic Chinese immigrants worldwide took their cuisine with them. New Yorkers are familiar with Cuban-Chinese restaurants, owned by ethnic Chinese from Cuba who served steam tables of ropa vieja and chuletas right next to the pork fried rice and wonton soup. In Jamaica & Trinidad, Chinese immigrants pioneered jerk chicken lo mein and bok choy & callaloo stirfries.

Or how in Peru, Chinese Peruvians developed their country's restaurant industry and created a national dish, lomo saltado along the way.

But then there's the Indian-Chinese food popularized by the descendants of ethnic Hakkas who moved to Mumbai in the 18th century. Personally, I'm partial to some lollipop chicken or gobi manchurian with a nice, cold Kingfisher.
posted by huskerdont on Sep 22, 2005 - 57 comments

New York Haute Cuisine

The Epicurean online. Charles Ranhofer's 1893 book The Epicurean is available online from the Michigan State University Library and the Museum as part of their Feeding America digital project. Ranhofer was the head chef at Delmonico's Restaurant from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts.
posted by watsondog on Sep 11, 2005 - 7 comments

A Practical Explanation of the Principles of Healthful Cookery

Feeding America: The Historic American Cookbook Project "...an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century." Includes scanned, searchable, and downloadable copies of such titles as "The Virginia Housewife, Or, Methodical Cook," "Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means," and "Food and Cookery for the Sick and Convalescent."
posted by tpl1212 on Aug 5, 2005 - 7 comments

Not just for breakfast anymore

The pork butts seem to actually slump upon themselves as if they can no longer support their own weight. Got a Weber Smokey Mountain? Before you waste another afternoon or cut of meat, follow the professor's five-step program. I have never been lucky enough to partake of his fare, but those who have swear he is the master. He smokes more meat than you have ever seen, unless you work in a slaughterhouse. Check out the forums for advanced techniques and further study.
posted by mzurer on Jul 25, 2005 - 19 comments

Shouldn't you cook salmon in your dishwasher?

Shouldn't you cook salmon in your dishwasher? Poaching fish in the dishwasher is a virtually foolproof way to shock your friends, prepare a succulent meal, and do the dishes—all at the same time. Not all of the The Surreal Gourmet's offerings are quite so weird, but they might, as he claims, make you into a culinary hero.
posted by QuietDesperation on Jun 6, 2005 - 20 comments

Gode Cookery

Gode Cookery. A compilation of medieval recipes adapted for the 21st century kitchen. [via Monkeyfilter]
posted by jb on Jun 3, 2005 - 15 comments

Cooking by analysis

Cooking for Engineers - "Have an analytical mind? Like to cook? This is the site to read!"
posted by Gyan on Apr 11, 2005 - 22 comments

wtfwjE?

Eat like an Athiest or eat like Jesus. Because godless heathens know how to make 2 minute microwave cakes while good Christians might whip up the prodigal son's fatted calf.
posted by wtfwjd? on Mar 23, 2005 - 17 comments

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