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 -
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 -
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 -
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 -
"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 -
“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 -
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 -
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 -
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 -
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 -
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
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 -
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 -