Luxirare is about killer clothes and fine cuisine. Recent features include:
Thanksgiving Part I, creating a thanksgiving meal that is less about an abundance of leftovers and instead maximizing the visual appeal of “thanksgiving” symbols like the pumpkin, as a dessert; and
Pie Pops, for those who want to eat pie, but don’t want a whole slice—who want to try multiple flavors, but for just a bite or two, then move onto another.
posted by netbros
on Nov 20, 2009 -
24 comments
Inventor of the Döner has died. As anybody who has been drunk at 2 a.m. in Germany knows, the
Döner is a staple of German fast-food cuisine. Although similar dishes have been around for a while, the modern version is believed to be invented in 1971 in West Berlin by Mahmut Aygün. From there it spread to many other cities and
countries in Europe and
beyond. Mahmut Aygün died at the age of 87 last month in Berlin.
[more inside]
posted by chillmost
on Feb 23, 2009 -
121 comments
Never had an Indian mom? You poor, deprived wretch! Meet
Manjula.
She'll be happy to teach you to make
Naan,
Rotis,
Pani Puri,
Vegetable Pakoras,
Paneer,
Raita,
Navattran Korma,
Palak Paneer,
Pulav,
Malai Kofta,
Aloo Gobi,
Chana Masala,
Hari Chutney,
Ras Malai,
Gajar ka Halwa and
much more! I can... almost... smell her kitchen. *sigh*
posted by Ambrosia Voyeur
on Dec 7, 2008 -
50 comments
These days, spice is integral to ideas of kimchi in both the West and Korea—it’s always a funny game trying to convince various restaurant ladies here that I can, in fact, eat kimchi without spewing two ribbons of fire from my nostrils, thereby singing the wallpaper and confirming their suspicions that we white folks are just a bunch of food pussies. “Maeun-kot” (“spicy shit!”), they say, making flamey-flamey motions with their hands; “Yes,” I say, “Maeun umshik-ul chal mogoyo” (“I can eat spicy food, no lie, please stop looking at me like I’m a recalcitrant goat who’s about to try to eat a roll of barbed wire”).
posted by jason's_planet
on Jun 12, 2008 -
64 comments
On ham, with a fascinating (well, unless you're kosher) history of colonial curing methods.
posted by digaman
on Oct 19, 2007 -
46 comments
You cannot l
ive in Malaysia or
Singapore without
being a foodie on some level.
Makan lah! or
come and eat is a
common and popular expression of welcome.
Uniquely in the region, both countries have
multiethnic populations each of whom have added their flavours, spices and condiments
to the region's foodie heaven. There is
Chinese food -
Kuay Teow, Chicken Rice, Char Siu and
Yong Tau Foo. There is
Malay food,
rendangs, sambals,
petai and
belacan adding a
certain something to the mix. South
Indian food proliferates like
banana leaf restorans,
idli-thosai pure
vegetarian fast food joints like Komala's and of course the
fish curries and prawn curries of the coastal regions. The colonial influence is felt with
Roti John served up in
hawker centres and food courts across the peninsula and islands, ending with cooling desserts like
cendol, sago pudding with
gula melaka and santan or '
pancake'.
posted by infini
on May 26, 2007 -
35 comments
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
Food blogs and online foodie journals gained a cyber-foothold with the now defunct Julie/Julia project. Now, even
Gourmet Magazine and
Forbes have sung their praises. But all is not just
decedent descriptions of cooking in France,
culinary adventures in the far east,
musings and
experiences of the gastronomic variety. Foodie blogs can help
an expat cope with food in England,
procrastinate law school,
learn to make your own chocolate (or if you don't want to go to the effort, find out
which chocolates are the best. Some foodies are
going through culinary school, some have
recently finishes, and some are
rather familiar to food network addicts. But whether you're looking to learn
all about cheese, compete in the community-wide
Is My Blog Burning?, or just enjoy simple beautiful reflections on
food and related botany, there's plenty of
food porn out there for you.
posted by jearbear
on May 5, 2004 -
11 comments
The French Laundry serves dinner seven days a week, with reservations available between the hours of 5:30 pm and 9:30 pm. For the rest of us, there's finally their website, available 24/7.
posted by dchase
on Jun 2, 2003 -
20 comments
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
