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.
A foodie hang.
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.
Inspired by the deep fried bacon double Quarter Pounder
? Behold the deep fried brat
in all its monounsaturated glory.
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
My Life in France
by Julia Child
, and here
) has been published posthumously with the assistance of Alex Prud'homme
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.
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
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."
the Julia Child of Southern cooking, has passed away at the age of 89.
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.
Home heating prices getting you down? Turn off your oven and cook with lava
instead. Sure, try this at home, what the hell.
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
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.
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.
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.
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
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.
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
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.
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.
A compilation of medieval recipes adapted for the 21st century kitchen. [via Monkeyfilter]
Cooking for Engineers
- "Have an analytical mind? Like to cook? This is the site to read!"
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.
Because the only thing better than bacon
is someone to cook it for you.
- 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.
How to Cut
illustrates proper knife techniques for a variety of vegetables. [Via Lifehacker]
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...
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.
"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.
Cooking with Cum.
It's been a long time since I've been to a site that rendered me (almost) speechless.
“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.
: Medieval & Renaissance food & cookery, and more.
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
...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
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.
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.
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
to join and
Chocolate Chirpie Cookies,
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?
Deliawhacking. Search Delia Online
for ingredients used in only a single recipe. I give you partridge
. Not as easy as it might first appear. More inside...
National Men Make Dinner Day
is today, gentlemen. What culinary delights will you be whipping up this evening?
Oatmeal - Experience Machine
(link to HTML; need QuickTime to view episode)