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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

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

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