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How our secret snacks are like a great painter's unknown works.

How we eat when no one is looking, from the School of Life. Text version. From the School of Life.
posted by Miko on Jul 4, 2015 - 114 comments

The Chef Who Saved My Life

Here is the story of The Day Jacques Pépin Saved My Life. That’s how I tell it, anyway —at parties, over dinner, on those occasions when a friend finds himself drowning in his own life and I’m cast as an unlikely dispenser of wisdom. That’s when I try to assure him that salvation can come in the most unlikely of guises: in the guise, say, of Jacques Pépin, who, when I, too, was lost and deep in dark waters, came along and showed me the way to back to the light.
posted by Shmuel510 on Jul 3, 2015 - 24 comments

"The secret ingredient is imagination, fear."

"The idea is that Hannibal is always eating people, regardless of what he’s feeding you. So I wanted it to look like something that could be lamb’s tongue but probably was a people tongue. Lambs’ tongues are so homely, and once you cook them they just look creepy and unappetizing, and what I want more than anything is for the food to look so delicious that you want to reach into the screen and try it, even though you know it’s people. It’s the personification of Hannibal. He’s the Devil. Why do you like him? Why do you want to get to know him? Why do you want to eat these tongues? They’re people!"
How Hannibal's food stylist, Janice Poon, creates hypothetical human meat
posted by Room 641-A on Jun 30, 2015 - 64 comments

Take with a grain of salt

Are you ready to start using/buying "Artisan Salt"? You can also buy over 100 different kinds of salt at The Meadow.
posted by growabrain on Jun 30, 2015 - 88 comments

“I just want to spend my money on food & beers & going to hear music."

Chef Paxx Caraballo Moll is a rock-n-roll chef who creates inventive vegetarian food with the native foods of Puerto Rico.

They're also one of nine individuals profiled in Mala Mala, a feature length documentary exploring the lives of young Puerto Ricans in the trans community that recently premiered at the Tribeca film festival. [more inside]
posted by Juliet Banana on Jun 30, 2015 - 8 comments

"This wicked conglomeration of horrors..."

This was a world that never quite fit me. I was unnaturally hungry and never found something that could satisfy that hunger. No job kept me. From desks to barns to the muffling din of factories, the concept of a profession was foreign. No drug quieted me for more than a few hours. No friend or lover ever lasted for more than a few days. My family had long since receded into the gray haze of memories.
Thomas Ligotti reviews the new Hot Dog Bites Pizza from Pizza Hut. [more inside]
posted by Iridic on Jun 29, 2015 - 64 comments

Making Space Tortillas With Astronaut Samantha Cristoforetti

ESA astronaut Samantha Cristoforetti is currently living on board the International Space Station for her long duration mission Futura. In this video Samantha shows us how she manages to cook one of her bonus food recipes in microgravity: a quinoa salad with dried tomatoes, mackerel and leek cream, all wrapped in a warm tortilla. [via TwistedSifter]

posted by ellieBOA on Jun 28, 2015 - 22 comments

Single Link YouTubeSteak

Not your usual Food Prep short video: To promote the new hot dogs at Norway's Statoil Convenience Stores, they showed how to put one together - using an 8.5 ton excavator.*
BONUS CONTENT: On an Austrian chat show, a demonstration of a better way to open a difficult milk carton... sort of.
*trivial trigger warning: he puts ketchup on the hot dog (which I know some people really hate!)
posted by oneswellfoop on Jun 26, 2015 - 17 comments

Activia, Monterey Jill, & Special K Down the Hatch

Here's what happens when a man eats nothing but food made for women. When I began my exploration of gendered food items, I was hoping for a dramatic payoff.... Instead, I got a pile of cardboard packaging and confirmation of my thesis: marketing something as “for women” -- the pinks and purples, the low-calorie labels, the suggestions that life is just sooooo crazy and women need to take a break with a thumbnail-sized brownie -- is the dumbest gimmick in food marketing.
posted by katie on Jun 25, 2015 - 115 comments

Bring the fat back

The 2015 Dietary Guidelines Advisory Committee (DGAC) report, submitted to the U.S. Department of Health and Human Services and the U.S. Department of Agriculture, makes a historic change: for the first time since 1980, the report no longer recommends the restriction of dietary cholesterol nor of total dietary fat. An article published today in JAMA calls on HHS and USDA to heed the DGAC report. The article goes on to praise the report's new emphasis: reducing consumption of sugar and refined carbohydrates, and increasing consumption of whole foods (even those high in fats).
posted by overeducated_alligator on Jun 23, 2015 - 124 comments

"But this love of food hasn’t translated into a love of cooking."

The $5 Billion Battle For America's Dinner Plate
posted by the man of twists and turns on Jun 15, 2015 - 193 comments

I will defend myself to the bitter, un-toasted end.

The Great Bagel Manifesto: in which J. Kenji López-Alt—kitchen guru, national treasure, and relatively recent transplant to the West Coast—rants about bagels. [more inside]
posted by Shmuel510 on Jun 10, 2015 - 180 comments

6 Days on a Dog Food Diet

The last day of dog food week is a blur of kibble, canned and Freshpet. Monday morning, I weigh in. I’ve lost nearly 2 pounds. I get the results of a blood test back from my health clinic. My blood sugar level has dropped to the ultralow end of the ideal range — even better than when I was eating paleo.
posted by storybored on Jun 8, 2015 - 105 comments

“Neal, can you stop trying to kill people with allspice berries?”

Here's literally every single thing that goes into one night of running a Russian restaurant in Portland, Oregon: One Night at Kachka
posted by zarq on Jun 5, 2015 - 54 comments

To Live And Dine In L.A.

To Live and Dine in L.A. is a multi-platform project of The Library Foundation of Los Angeles based on the extraordinary menu collection of The Los Angeles Public Library.

The entire project, which includes a book, an exhibition, and a variety of city-wide public programs and media events, is dedicated to curating and mobilizing the Library’s collection of historic L.A. menus in order to explore both the food history of the city and the city’s contemporary struggles with food insecurity, food deserts, and youth hunger.

(You can also navigate the collection via the Archive page.)
posted by Room 641-A on Jun 3, 2015 - 4 comments

Additional props are potato chips, pickles and olives

The New York Times has been around long enough to report on more or less everything, and its First Glimpses feature occasionally dives into the archives to see when some notable thing was mentioned for the very first time. This week, it's cheeseburgers. [more inside]
posted by Etrigan on May 27, 2015 - 37 comments

A Goode Soop

Cooking In The Archives: recreating recipes from the Early Modern Peroid (1600s-1800s) in a modern kitchen. Not old enough? Then try some authentically medieval recipes.
posted by The Whelk on May 27, 2015 - 41 comments

Unreal Food For The Real World

Why would I, who learned to cook from Culinary Luddites, who grew up in a family that, in Elizabeth David’s words, produced their “own home-cured bacon, ham and sausages . . . churned their own butter, fed their chickens and geese, cherished their fruit trees, skinned and cleaned their own hares” (well, to be honest, not the geese and sausages), not rejoice at the growth of Culinary Luddism? Why would I (or anyone else) want to be thought “an obtuse consumer”? Or admit to preferring unreal food for unreal people? Or to savoring inauthentic cuisine?
The answer is not far to seek: because I am an historian.
A Plea For Culinary Modernism
posted by Charlemagne In Sweatpants on May 23, 2015 - 79 comments

That Thing You Dew

How Mountain Dew Came to Perpetuate a Deep-Seated Appalachian Stereotype As Mountain Dew taps into tropes of corn-syrup-free authenticity and nostalgia for "backwoods" "renegades" and "rebels" with its throwback drink Dewshine, a daughter of Appalachia considers how the beverage reflects cultural stereotypes. [more inside]
posted by Miko on May 22, 2015 - 100 comments

Let me be frank

It's a short read, but Food Republic's Ultimate Hot Dog Style Guide may take you a while to digest.
posted by drlith on May 22, 2015 - 72 comments

Breaking Bread: A Food Critic's Take on Restaurants' Racial Divide

"I have a day job in Washington, D.C., as a food critic. I’ve done it for ten years. During that time, the city has become bigger and more cosmopolitan, the restaurant scene has evolved from that of a steak & potatoes town to that of a vibrant metropolis, and people now talk excitedly about going out to eat. But what no one talks about is the almost total absence of black faces in that scene." Todd Kliman's "Coding and Decoding Dinner" explores the racial divide in D.C. dining for the Oxford American.
posted by MonkeyToes on May 15, 2015 - 43 comments

Breakfast at Noon is still Breakfast

We talked to registered dietitians, personal trainers, health editors, book authors, nutritionists, and healthy food writers and asked them -- what do you eat for breakfast? (buzzfeed)
posted by The Whelk on May 11, 2015 - 164 comments

Whole Foods Got Millennials All Wrong

The Washington Post reports companies like Whole Foods originally assumed Millennials would spend more on food (among other consumptive goods) than they're actually willing to. So they're lowering their prices. [more inside]
posted by ourt on May 8, 2015 - 199 comments

"It’s a class I teach once a year; it fills within 24 hours"

Would you put oregano on your posole?
posted by the man of twists and turns on May 6, 2015 - 16 comments

I think that splotch was Tabasco

" “I tell my daughters that when I go, they’ll know the good recipes from the dirty pages.” [NYT]] A group of Nashville writers mounts an exhibit of the dirty pages from their own family cookbooks.
posted by Miko on May 6, 2015 - 21 comments

"Are you going to finish that?"

Pictures of Pets Looking at Food
posted by Doktor Zed on May 2, 2015 - 34 comments

"Seventy-three, two-fifty-five, eighty, Sioux City In The Sky..."

The Hilltop Steakhouse (1961-2013), which once served as many as three million customers per year, was demolished on Monday, as documented by photographer Brian Cummings. Brian also took photos of the interior a few days before the demoliton. While the 68-foot-tall iconic cactus sign is expected to remain, the steer have migrated to greener pastures. (And not to the top of the Dome of Building 10 at MIT, as one was once relocated in 1979.)
Don't forget to moo at the cows as you drive by, It's part of the fun! :oP
posted by not_on_display on Apr 29, 2015 - 28 comments

It tastes a little herbedcidey...

When Dr. Patrick Moore appeared on cable channel Canal+ to argue for the safety of the widely used herbicide glyphosate he asserted that it would be completely safe to drink right from a glass. When the interviewer challenged him to follow through on the act, he backed down. Recently, Stu Burguiere of The Blaze decided to accept the challenge and drank a glass of the herbicide along with fracking fluid and artificial sweeteners. The cocktail also included a salt rimmed glass and a lemon garnish. It had the neon green appearance of a Vodka and Diet Dew. Don't try this at home. Or anywhere.
posted by Drinky Die on Apr 29, 2015 - 47 comments

Water Table

California's crippling drought has prompted conservation efforts, such as replacing grass lawns and minding how long you leave the tap water running. But what about the food on your plate? Agriculture uses 80% of California's water supply, and producing what you eat can require a surprising amount of water. The LA Times' Interactive Water Footprint tells you How much water is used to produce your food? [more inside]
posted by chavenet on Apr 22, 2015 - 42 comments

Where Shmaltz and Soul Food Meet

Michael Twitty, Black Jewish Foodie, Talks 'Culinary Justice'.
posted by josher71 on Apr 17, 2015 - 20 comments

All the Noms

FoodGawker is basically a food-based search engine, complete with pretty pictures of really good lookin' foods and the links to their recipes. [more inside]
posted by ourt on Apr 17, 2015 - 8 comments

The flip side of shame is pride.

All I did was write personal essays inspired by old community cookbooks I found in secondhand stores. Strictly speaking, my food writing wasn’t technically about food. John T. said that didn’t matter. He wanted me to explore “trash food,” because, as he put it, “you write about class.”
posted by zeptoweasel on Apr 15, 2015 - 38 comments

"Hey, could I get a spot? Yeah, hold it up to my mouth."

Eating Junk Food at the Gym (SLYT)
posted by andoatnp on Apr 14, 2015 - 9 comments

What is a sandwich?

A Field Guide to the American Sandwich, with introduction. Both by Sam Sifton. Possibly related to yesterday's ode to the BEC and last week's roast beef tutorial (all NYT).
posted by xowie on Apr 14, 2015 - 114 comments

Corn Flakes: "immortal and lifeless"

"The Corn Flakes trade-off - in which nutrition is sacrificed for convenience, portability, and profitability - is a metonym for food production during the last century." The weird, wonderful story behind Corn Flakes.
posted by paleyellowwithorange on Apr 14, 2015 - 34 comments

Tiny Farms, Tasty Bugs

Crickets have recently been touted as the next big thing in sustainable eating (previously). Indeed, demand for crickets has skyrocketed in the past five years. But where do human-grade crickets come from? Turns out there's a severe lack of supply to meet growing demand. Enter Big Cricket Farms, which is working to innovate new large-scale methods of cricket farming. How can you optimize a food source with minimal infrastructure to build off of? The farm's FAQ attempts to provide some answers. [more inside]
posted by sciatrix on Apr 9, 2015 - 99 comments

Junk food: just as photogenic as kale salads

Instagram chef plates junk food like high-end cuisine. From the @chefjacqueslamerde Instagram account. (Sample item: "HAY BAKED HOT POCKETS W/ HIDDEN VALLEY BACON RANCH SPHERES AND A PUREE OF ZOODLES (WHOLE WHEAT)"
posted by andrewesque on Apr 7, 2015 - 37 comments

An unappetising look at food choice, flavour and control in US prisons

Kevin Pang, 'What Prisoners Eat': It is within my civic right as a dedicated grocery shopper and keeper of leftovers, imprinted in the Charter of Man, that I am free to eat however much I want, of what I want, when I want. In prison, that right is stripped away. Craving pizza on a Saturday night? Feel like washing it down with cold beer? It’s not happening. Your right is reduced to eating portion-fixed food dictated by a warden on a set schedule. If you’re hungry after dinner, you’ll go to bed hungry.
posted by averysmallcat on Mar 30, 2015 - 43 comments

When you have gatekeepers the stories are obviously much more controlled

Oh, honey, food is ALL about power! [more inside]
posted by Lexica on Mar 30, 2015 - 12 comments

crunchy, crispy, meaty sailboats of spicy chemical flavor

[E]ven though the restaurant's cartoonish decor bordered on offensive, it was still a temple to a people and a cuisine that America couldn't ignore. Taco Bells were everywhere. In every strip mall. Off every highway exit. Even the racists, the immigrant-haters, the people who'd laugh at my elementary-school stand-up comedy routine would run for the border.

You can laugh or sneer at Taco Bell. Shake your head at its high fat and salt content. Go ahead and lecture on what true Mexican food is. My mom would probably just roll her eyes at you, and take a broken yellow shard of crispy taco shell and use it to scoop up the pintos, cheese, and salsa.
John DeVore writes about finding the "unexpected, self-affirming solace" of home... at Taco Bell. [more inside]
posted by divined by radio on Mar 30, 2015 - 61 comments

Dough wrapped around a filling

Dumpling Week has come to Serious Eats! Learn about dumplings around the world, which frozen potstickers are best, where chicken and dumpling soup came from, and how to make your own pierogi, xiao long bao, and gyoza. It's a dumpling party!
posted by sciatrix on Mar 29, 2015 - 53 comments

Tacos in Los Angeles

Tacos 101: Part I: History and Etiquette. Part II: Condiments, Meat, and Tortillas. Part III: The LA Taco Scene. A Beginner’s Guide to Offal Tacos. The Rise of the Compton Taco. Tacopedia: A Complete Guide to the Taco Styles of LA.
posted by Juliet Banana on Mar 27, 2015 - 42 comments

The Cook's Thesaurus

Got a recipe with an ingredient you can't find? Never fear, the Cook's Thesaurus is here. The Cook's Thesaurus contains information on thousands of ingredients and kitchen tools, including recommended substitutions and commentary on flavors, and is especially useful for people learning to improvise in the kitchen. Entries range from callaloo to huauzontle to Velveeta. There's even sometimes a bit of colorful commentary, as in the entry for chipped beef.
posted by sciatrix on Mar 26, 2015 - 19 comments

Burmese slaves in the global fish trade

"If Americans and Europeans are eating this fish, they should remember us," said Hlaing Min, 30, a runaway slave from Benjina. "There must be a mountain of bones under the sea. ... The bones of the people could be an island, it's that many."

Are slaves catching the fish you buy? A year-long AP investigation into the use of slaves to catch fish that end up in supply chains going to Kroger, Wal-Mart and Sysco, the U.S.' biggest food distributor.
posted by mediareport on Mar 25, 2015 - 21 comments

Glühbirne, glowing pear

Radu Zaciu photographs fruits and vegetables in a different lightone emanating from their core. [more inside]
posted by cellar door on Mar 24, 2015 - 12 comments

From Middle Class Anxiety To Factory Fueling Station

"Parlors, “dining chambers,” and other spaces amenable to dining began appearing in architecture plans. Each nation seemed to have its own idea as to what constituted a proper dining room. The great Renaissance architect Leon Battista Alberti wrote that it “should be entered off the bosom of the house,” advising further that, “[a]s use demands, there should be [a dining room] for summer, one for winter, and one for middling seasons.” Some two centuries later Englishman William Sanderson would recommend that a “Dyning-Roome” be hung with pictures of kings and queens." The Austerity Kitchen presents A Short History Of The Dining Room Part 1 / Part 2.
posted by The Whelk on Mar 23, 2015 - 22 comments

It Rains Fishes and Dancing Shrimp

Thai Curries — Kaeng (or Gkaeng or Gaeng). Award-winning cookbook author, cooking teacher, and tour guide Kasma Loha-Unchit discusses Thai curries. More detail on making curry: making curry paste from scratch, tips on equipment and technique, tips on prepping herbs and spices, the importance of the mortar and pestle. [more inside]
posted by Lexica on Mar 23, 2015 - 15 comments

The Food Porn Superstars of South Korea

In Korea, people can tune in on their laptops and cell phones any time, any day and watch people eat—and talk about eating. These "online eaters" are neither chefs nor restaurateurs, but the stars of the South Korean digital food phenomenon: Mukbang.[SLYT] [more inside]
posted by PenDevil on Mar 22, 2015 - 23 comments

How chef Peter Chang stopped running and started empire-building

The Washington Post investigates how chef Peter Chang stopped running and started empire-building:
The pursuit of Chang soon became an all-consuming story among exotic-food hunters: a tale of obsession, devotion and love for one chef’s authentic Chinese fare. The chase narrative transformed a Hubei province farm boy with minimal English language skills into an American cult figure, an image that, years later, still clings to the chef despite his restaurant chain that keeps expanding year after year.
[more inside]
posted by julen on Mar 20, 2015 - 6 comments

Likely to give pizza purists apoplexy

31 Exciting Pizza Flavors You Have To Try. Native New Yorkers should probably not click through and may wish to revisit this thread instead.
posted by Lexica on Mar 20, 2015 - 133 comments

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