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 -
"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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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.
days are numbered. What is it about food and sex anyway?
posted by Voyageman
on Jan 9, 2002 -
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 -
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
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 -
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 -
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 -
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 -
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!
loved his. Scarey
yet strangely appealing.
posted by ljc
on Nov 27, 2000 -