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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

Happy birthday, Julia!!

Happy birthday, Julia!! American cooking diva Julia Child turns 90 years of age today. She might be slowing, but she hasn't stopped ... and she certainly hasn't stopped eating butter and cream.

Her contributions to American culinary arts, particularly in the area of home cooking, are nearly immeasurable. When you have a look at the way we were cooking before "The French Chef" came along, you'll be doubly grateful for what she's taught us.

She's left her longtime home in Cambridge, Massachusetts for much smaller digs in Santa Barbara, California ... and subsequently donated her legendary kitchen and over 1,200 items from it to the Smithsonian Institution, who disassembled it and painstakingly rebuilt it inside the museum. Julia's Kitchen at the Smithsonian opens to the public on Monday.
posted by chuq on Aug 15, 2002 - 35 comments

How To Say Yes (Or No) To British Food:

How To Say Yes (Or No) To British Food: Apart from the language barrier (ably demolished by Mike Etherington's magnificent online dictionary), British food has a dreadful reputation all over the world. Yet people who try it, whatever their nationality, often find they enjoy it. If it's properly made, that is. Enter Helen Watson's impeccable and ethnically correct recipes. And those who can't be bothered to cook can always plump for the many ready-made goodies (and some real stinkers) now offered by internet mail order firms. The most promising has got to be, with over 2,500 goodies, the FBC Brit Shop. Unfortunately it's based in Japan and will only start delivering in September. The best of the rest is probably yummy British Delights. My mother's English so I'm obviously biased, but aren't a lot of people missing out on the unique gastronomic charms of the good old United K? Oh yes![FBC link pilfered from the Boing Boing larder.]
posted by MiguelCardoso on Aug 3, 2002 - 63 comments

Food For Thought For Serious Foodies And Would-Be Pros:

Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written by professional cooks for professional cooks but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs Dan Barber and Michael Anthony, currently wowing New Yorkers at the Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[ From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]
posted by MiguelCardoso on Jul 25, 2002 - 12 comments

The Cook, the Egg, the server and breakfast.

The Cook, the Egg, the server and breakfast. Emeril, eat your heart out. This enterprising chef/computer geek has managed to fry an egg using only the heat sink on his server, some tinfoil and a collection of copper 1p and 2p coins. Sure the egg took 11 minutes too cook, but it did taste "loverly!" Photo's galore!
posted by DragonBoy on Jul 25, 2002 - 13 comments

Betty Crocker makes it easy to eat well.

Betty Crocker makes it easy to eat well. On her website she has (among other things) a dinner planner, a page that figures out what groceries you need for a given set of recipes, and my favorite, a page where you input your ingredients, and she tells you what you can make with them! Everybody eats, and most of MeFi is just news or pop culture, so I think this is incredibly appropriate. What other uses do MeFites get out of the web, besides news, games, and their daily pr0n fix?
posted by taumeson on Jun 20, 2002 - 18 comments

Physics inside a microwave oven.

Physics inside a microwave oven. I came across this informative link while looking up some physics information. I thought this short movie of a grape in a microwave was amazing. My microwave has never done anything as cool as this.
posted by jragon on May 24, 2002 - 11 comments

Very cool artwork made out of pieces of toast of various done-ness. "The toaster toasts and when it does this it reproduces itself." If I had a nickel for every time I made that observation. (via Bifurcated Rivets)
posted by luser on May 23, 2002 - 8 comments

An Anonymous Andalusian Cookbook of the 13th Century.

An Anonymous Andalusian Cookbook of the 13th Century. Because you never know when you'll need to make Marrow Without Marrow (Which No One Will Suspect), forget how to grease your Chicken Called Madhûna, or need to rustle up something for the in-laws (A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood).
posted by obiwanwasabi on Apr 15, 2002 - 16 comments

The Food Timeline:

The Food Timeline: Want to know when people first started eating watermelon? This site claims to tell you (roughly). I've no idea how accurate their dates are but this is a grand place to surf foodstuffs. (Also links to some ancient, ancient recipes that sound mouth-watering.)
posted by realjanetkagan on Jan 19, 2002 - 14 comments

Weird and Different Recipes, including Ant Brood Tacos, Slug Fritters, and Chunky Cat Barf (which is not quite what it seems, though many of the other recipes are). There are MANY more where these came from. (Thanks bb.)
posted by arco on Jan 16, 2002 - 4 comments

Although he's been discussed in the past, I'm surprised that nobody's posted Alton Brown's home page.
posted by plinth on Jan 12, 2002 - 27 comments

Sex and the Kitchen

Sex and the Kitchen (NYT article) Anyone watch TV cooking shows? "She is voluptuous. She licks her fingers and likes to flick her hair as she flirts with the camera. And her cooking show, "Nigella Bites," has created a sensation in Britain, where it is one of the country's most popular cooking programs." Our compatriots across the ocean have done quite a 180 since The Two Fat Ladies. Our Emeril's days are numbered. What is it about food and sex anyway?
posted by Voyageman on Jan 9, 2002 - 32 comments

Boring or explicit?

Boring or explicit? Do you want actual specific directions, or just gentle guidance when you cook? As a poor and nervous cook, I want everything spelled out as much as possible, but Laura Calder wants flavor. (salon link.)
posted by stoneegg21 on Dec 19, 2001 - 16 comments

Cooking Your Placenta!

Cooking Your Placenta! "The practice of eating placentas was also fashionable in the 1970s ... but its popularity has since declined." Plus, some yummy reciepes! Not hungry? Make some art with your placenta.
posted by skwm on Dec 17, 2001 - 30 comments

Love the Iron Chef? Be the Iron Chef!

Love the Iron Chef? Be the Iron Chef! Some fan has reverse engineered selected Iron Chef recipes and put them on a site. As a frequently terrified fan of the show, I find them fascinating. Veal Stew Cheese Sauce, anyone? No?
posted by Skot on Nov 1, 2001 - 7 comments

Thanks to FoodTV

Thanks to FoodTV and online recipe sources, it seems like more of us are cooking (and more of those who do cook are even cooking well)...
Inspired by that (and the popularity of the beer and liquor threads) I thought we ought to move on to food:
What's your favorite recipe?
(My ceviche inside)
posted by Jako on Sep 24, 2001 - 73 comments

Let the sun do your cooking for you!

Let the sun do your cooking for you! Not just a great way to save electricity, gas, or charcoal... (particularly if you live in California *grin*) it's delicious too! We built the Solar Funnel Cooker just for the halibut (groan) - cooked it in white wine with shredded zucchini and carrots - and it was the most tender, tasty fish I've ever eaten.
posted by thunder on Jun 28, 2001 - 13 comments

Cooking With Bigfoot

Cooking With Bigfoot is a flash series about a former TV star turned cable cooking show host (that happens to be a sasquatch). Episode one is up and looks like it could be a fine series when the rest are in place.
posted by mathowie on Jun 14, 2001 - 1 comment

The only person that annoys me more than G.E. Smith is Emeril. As if his constant rotation on Food TV wasn't enough, he will now have a sitcom on NBC. Who wants to start the cancellation pool? How could this be funny?
posted by machaus on Jun 12, 2001 - 34 comments

Did you get enough to eat this Thanksgiving? If not maybe next year you should try a Turducken! Its a dinner inside a dinner. A chicken stuffed in a duck stuffed in a turkey! This guy loved his. Scarey yet strangely appealing.
posted by ljc on Nov 27, 2000 - 23 comments

Top Secret Recipes

Top Secret Recipes is a site that aims to reveal the secrets of almost any popular restaurant's items. They have McDonalds Shakes, Orange Julius, Hot Dog on a Stick (complete with video), and Girl Scout Cookie Thin Mints. Oh my god, they actually reverse-engineered McDonalds' Secret Sauce. Be careful with the knowledge of that last one, you could be killed just for possessing it. If food is considered a restaurant's intellectual property, how does this site continue without being sued silly?
posted by mathowie on Jun 26, 2000 - 22 comments

From the "You learn something new everyday" file: apparently, if you're a vegan, you can't drink most red wines. Luckily for them, there's people selling vegan friendly wines. I've been a vegetarian for about 10 years now, and I was a vegan for a few months until I heard that you're not supposed to eat honey. That was a bit much for me, but like most things, there's always someone willing to take it even further.
posted by mathowie on Feb 8, 2000 - 2 comments

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