[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 -
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 -
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 -
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 -
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 -
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 -