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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

feed me better

Feed Me Better Jamie Oliver (UK fat tongued food wizard) campaigns to ban the junk food and get fresh, tasty and, above all, nutricious food back on school dinners menu.
posted by Spoon on Mar 17, 2005 - 47 comments

bucharest gourmet

While looking to cook something new, I found a woman's story of growing up in Romania and her immigration to the United States.
posted by pieoverdone on Mar 14, 2005 - 6 comments

Hi-fi sci-fi food

It's the future. Now where's my fucking food?
posted by Tlogmer on Mar 4, 2005 - 37 comments

Science of Cooking

Science of Cooking guide resource
posted by Gyan on Feb 27, 2005 - 8 comments

Mmmm Bacon

BaconWhores: Because the only thing better than bacon is someone to cook it for you.
posted by Secret Life of Gravy on Feb 21, 2005 - 26 comments

Inkjet sushi

Inkjet sushi - Some argue the kind of molecular gastronomy created by chefs like Moto's Homaro Cantu sucks the soul out of gourmet dining. Others turn it into better cooking for the unwashed masses, while still others turn it into a science project for the kids.
posted by AlexReynolds on Feb 3, 2005 - 21 comments

How to Cut

How to Cut illustrates proper knife techniques for a variety of vegetables. [Via Lifehacker]
posted by turbodog on Feb 2, 2005 - 66 comments

Retro...um...food?

Scary recipes from the past! Included: Jello molds with meat inside, weird dinners made with hot dogs (including Circle Dogs, which would be the name of my band if I had one), and tuna spaghetti. Actually, I'd like to try some of the desserts...
posted by braun_richard on Jan 12, 2005 - 27 comments

ooo-mah-mee.

It used to be that there were four basic tastes- Sour, Sweet, Salty, and Bitter. Now there are five. Umami is the fifth. More commonly thought of as "Savory", the taste is connected to receptors that sense Glutamic acid. In fact, the first taste receptor ever discovered was one that interacts with glutamate. While Monosodium Glutamate has gotten a bad reputation, most sources agree that it's relatively harmless, and in fact, does add the "more-ish" type of flavor that is ascribed to umami foods. Foods like mushrooms are high in glutamate, and therefore taste more "umami". Pass the Parmesan cheese, please.
posted by exlotuseater on Jan 7, 2005 - 42 comments

a continuing (culinary) conundrum

"Salt rising bread is, when at it's best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese." There's even a mystery to go along with your (cheese-flavored) bread.
posted by scrim on Nov 26, 2004 - 10 comments

just in time for thanksgiving!

Cooking with Cum. It's been a long time since I've been to a site that rendered me (almost) speechless.
posted by adampsyche on Nov 18, 2004 - 129 comments

The Frugal Gourmet, 1939-2004

“I bid you peace…” Jeff Smith, The Frugal Gourmet, dead at 65. One of television’s most popular cooking shows throughout the 80s and 90s, The Frugal Gourmet defined the genre. An ordained United Methodist chaplain, Smith lost his PBS show in 1997 after eight men accused him of sexual assault during the 1970s. Denying the allegations, Smith nonetheless settled the cases out of court. Did the Frugal Gourmet do the ultimate shark jump? Maybe someone should ask Elmo.
posted by wfrgms on Jul 10, 2004 - 28 comments

Cake or death?

Amazing Cakes («flash link) from the food networks Wedding Cake Challenge. Whether it's Mikes Amazing Cakes, Michelle Bommarito's Cakes, or Colettes Cakes, these are all some awesome cakes.
posted by bob sarabia on Jun 20, 2004 - 17 comments

Gode Cookery

Gode Cookery: Medieval & Renaissance food & cookery, and more.
posted by hama7 on May 7, 2004 - 8 comments

Herbs and Spices

Gernot Katzer's spice pages - everything you need to know about herbs and spices - 117 of them, in fact, indexed in multiple languages. It seems some Metafiltarians (among others) have a low opinion of coriander...It's my favourite herb, and I was suprised that some people can't handle it, but this site suggests repulsion against it may be genetic! Lots of great stuff to be found, including plenty of herbs you've never heard of.
posted by Jimbob on May 5, 2004 - 17 comments

Low-Carb Cicadas

Cicadas best served sauteed in butter and parsley apparently, or if you want to go more upscale: "The soft-shelled cicada, it's done just like a soft-shelled crab," says executive chef Frank Belosic, describing how freshly molted cicadas should be rolled in flour, pan-fried in olive oil, and finished with a sauce of white wine, butter and shallots.
posted by meehawl on Apr 16, 2004 - 23 comments

The Great Alice Waters

Go Ask Alice When She's Ten Feet Tall: Alice Waters's extraordinary influence on the way we shop, cook and eat makes her one of the great American heroes (and European too, check out the Larousse Gastronomique), mostly to those of us who have never been (and will never be) lucky enought to eat at Chez Panisse. [More inside.]
posted by MiguelCardoso on Mar 21, 2004 - 25 comments

The new Atkins?

MMMMMMMMMmmmmmm, Banana Worm Bread....... Most of us would cringe at the thought of eating our six legged friends, but many cultures eat insects as a standard practice. Perhaps we should lighten up and give it a shot ourselves! If one is so inclined there are clubs to join and resources available. Chocolate Chirpie Cookies, anyone?
posted by elwoodwiles on Mar 21, 2004 - 14 comments

turkey tips

Melinda Lee's Turkey Basics includeing the Ultimate Brine and cooking the turkey upside down so the breast-meat stays juicy. If you are doing the Brine start now. What other last minute Turkey Cooking Tips?
posted by stbalbach on Nov 25, 2003 - 29 comments

Deliawhacking

Deliawhacking. Search Delia Online for ingredients used in only a single recipe. I give you partridge, tongue and radish. Not as easy as it might first appear. More inside...
posted by nthdegx on Nov 21, 2003 - 16 comments

Hey good lookin', what'cha got cookin'?

National Men Make Dinner Day is today, gentlemen. What culinary delights will you be whipping up this evening?
posted by debralee on Nov 6, 2003 - 90 comments

Oatmeal - Experience Machine

Oatmeal - Experience Machine (link to HTML; need QuickTime to view episode)
posted by oissubke on Oct 19, 2003 - 3 comments

IT'S CHAMPION!

The World's Worst Food. "A naked imitation of the Gallery of Regrettable Food", featuring late 50's and early 60's-era recipes from the UK.
posted by LinusMines on Aug 25, 2003 - 15 comments

Wolfgang Puck And Celebrity Chefs

Just Because They're Celebrity Chefs Doesn't Mean They Aren't Damn Fine Cooks: We're all supposed to yawn when it comes to TV Chefs, but that's just as silly as ignoring a writer or an actress because they're famous. Wolfgang Puck's website, for instance, is generously full of the most enticing recipes. On another note, my favourite TV chef, Rick Stein, has online a superb list of UK suppliers. Do you know of any other cuisine auteurs on the Web who are as generous with their savvy? Which chef wouldn't you mind having as your own private cook?
posted by MiguelCardoso on Jun 28, 2003 - 36 comments

"I explain to them that they are in my restaurant. And they must have the flounder the way I make it."

"I explain to them that they are in my restaurant. And they must have the flounder the way I make it."
One of Washington's top chefs draws the line with picky diners. Welcome rebellion or self-important rant? Discuss.
(This is a Washington Post "Live Online" chat. The chef's letter is the first entry; scroll down further for reactions on both sides.)
posted by PrinceValium on Apr 30, 2003 - 174 comments

Science in the kitchen.

Science in the kitchen. It's more star trek then home-ec, the cooking of Blumenthal and the legendary Ferran Adria from El Bulli, brings the chemistry set into the kitchen. Egg and bacon ice cream anyone?
posted by ciderwoman on Mar 31, 2003 - 6 comments

What Price Stars?

We know that the French take their food seriously, and restaurant ratings are a BIG deal over there. But here's a sad illustration of that: famed chef Bernard Loiseau was found dead yesterday of an apparent suicide, and speculation centers around his downgraded rating from the influential GaultMillau guide. Shades of Vatel?
posted by Vidiot on Feb 26, 2003 - 17 comments

Mmm-mmm, good!

"64 grams of fat, 2,090 milligrams of sodium, and enough cholesterol to kill anything that's ever lived." 104% of your USDA daily requirements of saturated fat. 231% of your daily intake of cholesterol. Swanson's Hungry-Man All-Day Breakfast! (Pancakes included.)
posted by crunchland on Feb 25, 2003 - 49 comments

Cooking for Losers

Don't know how to cook? You might find Cooking for Losers helpful, with new tips and recipes every day. Today:
Take one flour tortilla from the fridge and warm it slightly in the microwave. Spread a bit of cream cheese on it. Spread a bit of spicy sweet mustard on it. Top with a few slices of your favorite lunchmeat - pastrami, ham, turkey; this recipe does not work well with tofu products. Roll and consume. May be cut into multiple little rolly-things if more food is desired.
Share your own carefully hoarded recipes and be a guest loser.
posted by elgoose on Feb 16, 2003 - 39 comments

What were they thinking?

The Gallery of Regrettable Food: "Frizzle slices of cooked ham in hot butter, adding 1 1/2 teaspoons of drained prepared horseradish to each 2 tablespoons of butter or margarine. Add cheese." Advertisements, Strange recipes from "the golden age of butter", and just plain weird stuff. Also, I think this guy used to do my tech support. with thanks to Television Without Pity and cakeman
posted by anastasiav on Feb 12, 2003 - 13 comments

The Year In Pizza.

The Year In Pizza is a review of the happenings in one of the worst years ever for the pizza industry; what's touching, and quirky about this corporate industry wrap up is the inclusion of brief memorials for pizza murder victims, those workers slain by hungry robbers for whatever little cash they had on them. It's hard to imagine a "year in printing & bindery" review listing all the victims of industrial press manglings.
posted by jonson on Jan 6, 2003 - 34 comments

Faux Foreign Dishes

Good Ol' Foreign Home Cookin': Mexicans, Italians and other foreigners are just as surprised with what passes for Mexican and Italian food in the U.S. as Indians are to encounter chicken tikka masala or vindaloos in the U.K. Americans and Brits visiting the countries whose cuisines they think they know and love must be similarly surprised. Well, purists be damned! Not only is "faux foreign" cuisine sometimes very tasty (less pretentious than "fusion" cooking, for instance), in some cases (e.g. Tex Mex) it can be a damn sight better than the supposed original. And let no one argue these confusions aren't fun... [Apologies it the post looks funny and full of ampersands and the links don't work: my first no-right-clicking post on a mac...]
posted by MiguelCardoso on Dec 13, 2002 - 74 comments

More french toast please!

Let's talk French Toast. I'm not going to deny that we LOVE pancakes here on MeFi...but I think that we need to expand our breakfast discussion repetoire. Personally, I've always found Mom's simple french toast recipe -- eggs, milk, bread, and that's it -- to be the best, but still, there's no shortage of places on the web to find french toast recipes. Pass the maple syrup please!
posted by PeteyStock on Dec 6, 2002 - 44 comments

The Times goes pancake mad.

The New York Times Dining section on pancakes. Not just for Sunday morning breakfast anymore (like we didn't know that already). (reg. req'd, etc.)
posted by PeteyStock on Dec 4, 2002 - 24 comments

Thanksgiving turkey flash animation

Bad Flash! A little respect, gentlemen, please! Er, it's not that I'm a vegetarian, but, just this once, I think I'll stick to the hors-d'oeuvre and the Wild Turkey on the rocks, thank you very much. But have a happy Thanksgiving all the same - and don't let this Flash animation or that NYT registration ruin your appetite!
posted by Carlos Quevedo on Nov 28, 2002 - 1 comment

TASTE THE LOVE

Cooking has never been so endearing.....and I am now certainly a convert to using the internet for recipes. So far I have racked up a madras, pasta and now I'm gunning for casserole recipes. Truly a delicious use of the net, n'est pas? ( first link via FlipFlopFlyin)
posted by Frasermoo on Nov 27, 2002 - 26 comments

"Deep-fried chicken livers, crusty and delicious as any chicken liver ever, anywhere. Utterly wonderful, served with peppered cream gravy on the side."

"Deep-fried chicken livers, crusty and delicious as any chicken liver ever, anywhere. Utterly wonderful, served with peppered cream gravy on the side."
Michael Stern - co-author (along with his wife) of numerous pop-culture classics - pontificates on the subtle joys of roadside diners, collaborative cuisine and comfort food. If all the talk of chicken-fried steak makes you want to hit the road, use his site to hunt down some choice noshing stops. Or just whip up some down-home grub yourself. Personally, I like a big ole pot of ravioli with a ketchup and butter sauce. Mmmm....
posted by Polo Mr. Polo on Nov 4, 2002 - 9 comments

"It's safe to bite when the temperature is right!"

"It's safe to bite when the temperature is right!" "Thermy (TM) is the messenger of a national consumer education campaign designed to promote the use of food thermometers, developed by the Food Safety and Inspection Service (FSIS), U.S. Department of Agriculture (USDA)." Have you ever used a food thermometer when cooking at home?
posted by nickmark on Oct 11, 2002 - 32 comments

Egg separator.

Egg separator. Come on. This stuff is important.
posted by swift on Oct 9, 2002 - 17 comments

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