"Real Meals": Will Self's (relatively) new fortnightly restaurant column reviewing high street food outlets for The New Statesman. Thus far: McDonald's, KFC, Indian Restaurant, Starbucks, Subway.
posted by hydatius on Nov 27, 2009 - 50 comments

Things stuffed inside other things: You've heard of turducken, but what if that isn't enough for you? The largest stuffed dish in terms of sheer bulk may be this recipe for stuffed camel, a dish so decadently large that Snopes had to verify its existence. But if the stuffed camel isn't enough layers for you, the most nested dish of all time may be the Roti Sans Pareil ("Roast without Equal"), a 19th century French dish requiring 17 birds that are now mostly endangered. Thanks to Google Books, we can now peruse some 19th century recipes of the dish (1, 2, 3) or, if you prefer, you can read the original French.
posted by jonp72 on Nov 26, 2009 - 26 comments

Happy Thanksgiving, MetaFilter! If you have friends from different parts of the U.S., you might have wondered why they consider certain dishes to be an essential part of a Thanksgiving feast, when you've never even thought of them as remotely Thanksgiving-related. Now you can see what dishes were popular searches on allrecipes.com in various states thanks to a series of infographics in the New York Times.
posted by grouse on Nov 26, 2009 - 69 comments

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

Playing with Fire and Water is a blog by a freelance chef who creates some of the most interesting and delicious looking food creations. The best part? The accompanying science behind it and recipes. Amateur chefs and food nerds, eat your heart out. [more inside]
posted by battlebison on Nov 19, 2009 - 10 comments

Russian food porn. [more inside]
posted by TheWhiteSkull on Nov 18, 2009 - 59 comments

Bittmanfilter: 101 Head Starts on the Day-- "The Minimalist" gives us a hundred and one Thanksgiving dishes that can be prepared in advance.
posted by dersins on Nov 18, 2009 - 24 comments

Michelin inspectors have been anonymous as CIA spooks. Until now. And now. The New Yorker has a rare interview with one.
posted by converge on Nov 18, 2009 - 33 comments

A glistening chunk of pork! [more inside]
posted by mrducts on Nov 17, 2009 - 30 comments

A collection of links to recipes from Thomas Keller's latest cookbook Ad Hoc at Home, including crispy braised chicken thighs with lemon and fennel, blowtorch prime rib, leek bread pudding, brownies, and the famous buttermilk fried chicken.
posted by AceRock on Nov 13, 2009 - 17 comments

How Food Preferences Vary by Political Ideology [more inside]
posted by Lord_Pall on Nov 11, 2009 - 98 comments

I like big bundts and I cannot lie! In honor of November 15th, National Bundt Day, the Food Librarian is bringing us 30 days of Bundt cakes. (via)
posted by Horace Rumpole on Nov 11, 2009 - 29 comments

EatingAsia - An exploration of local delicacies throughout Asia.
posted by Burhanistan on Nov 3, 2009 - 12 comments

The Last Days of Gourmet Some photos of the last few days of clean-up from the inside of Gourmet Magazine's offices.
posted by mathowie on Nov 2, 2009 - 59 comments

How to eat a chicken wing
posted by srboisvert on Oct 30, 2009 - 99 comments

Prison food is bad but it is getting better in some places, at least nutritionally. Other places, it is just getting cheaper. Who serves this stuff? Recently, Slate took a look at the Association of Correctional Food Service Affiliates Annual Conference. But there is food beyond 'prison food bad': Nutraloaf. It is so bad it is almost unconstitutionally bad.
posted by wcfields on Oct 20, 2009 - 130 comments

"...it’s not a title, it’s a job. It’s a position in a kitchen. It comes from an old German word that means 'boss' or 'head of the shop.' In which case I am the chef of my operation, but it’s a production company. It’s not a kitchen, even though we do have a kitchen. That’s the closest thing to chef I am. All the good chefs that I know say that they are cooks employed as chef. All the people that say, 'I’m a chef,' generally aren’t. The good ones will say, 'I’m a cook.' Once people start saying, 'I’m Chef Bob!'—yeah, whatever. I’m Captain Kangaroo. Have a nice day". The Onion AV Club interviews Alton Brown. [more inside]
posted by peachfuzz on Oct 19, 2009 - 110 comments

Dash and Bella is a blog about cooking with your kids. Its lovely and mouth watering.
posted by badego on Oct 15, 2009 - 12 comments

"Good, big ideas about evolution are rare." Simon Ings of the Independent reviews "Catching Fire: How Cooking Made Us Human" by Richard Wrangham. (via)
posted by The Whelk on Oct 13, 2009 - 17 comments

Anna the Red's Bento Factory presents Where the Wild Things Are (plus part 2), and Just Bento points to a video on how to get up, eat breakfast and get ready for work in 5 mins! More bento. Previous bento.
posted by milquetoast on Oct 10, 2009 - 7 comments

"At Jewish Delis, Times Are as Lean as Good Corned Beef" [more inside]
posted by Joe Beese on Oct 7, 2009 - 62 comments

One hamburger sent a 23 year-old woman into a coma for nine weeks. When she awoke, she could no longer walk. A lengthy expose in the NYTimes follows the secretive chain of events bringing E. coli into her life. Contemporary carnivores read at your own risk... [more inside]
posted by pjenks on Oct 4, 2009 - 157 comments

Craving some speedy, accurately prepared, clearly enunciated junk food with a typographically proper menu? QSR has released their yearly Best Drive Thru rankings, with reports for speed of service, order accuracy, speaker clarity, and menuboard appearance. Overall description of the survey, survey questions and demographics, and Methodology (via the consumerist and chicago trib)
posted by aerotive on Oct 3, 2009 - 39 comments

VeganMoFo 2009! Started as a riff on NaNoWriMo, Veganmofo challenges food blogs to go vegan for October. Kitteekake is hosting the index. If you've ever been curious about vegan cooking, it's a damn fine place to start. via. [more inside]
posted by klangklangston on Oct 2, 2009 - 246 comments

Insect Sushi Shoichi Uchiyama makes sushi of a different kind. Academic studies have shown insects are rich in nutrition and many are even more nutritionally balanced than meat or fish... In addition, they grow much faster and require less feed than animals and fish, and leftover vegetables are enough to farm many kinds of bugs. They grow in small spaces and don't compete with human beings over food... Recipes inside. (via Scribal Terror) [more inside]
posted by caddis on Sep 29, 2009 - 91 comments

You say you like bacon, sure, but do you love it? Do you love love it? The BLT Kama Sutra [mildly NSFW, possibly] is an illustrated response to the Michael Ruhlman BLT from Scratch Summertime Challenge [previously on MetaFilter]. [more inside]
posted by hurdy gurdy girl on Sep 27, 2009 - 11 comments

Top 10 Food-Based Rube Goldberg Machines (videos) If this type of food preparation is too elaborate for your tastes, the Super-Fast Pancake-Sorting Flexpicker Robot might be more to your style.
posted by madamjujujive on Sep 27, 2009 - 31 comments

Food Fights and Timeline
posted by yegga on Sep 27, 2009 - 10 comments

Slugburgers, hamburgers in which the meat has been supplemented with bread, meal, or crackers for filler, come from a triangular region that cuts across northern Alabama, northern Mississippi, and southern Tennessee and roughly corresponds with the Tennessee Valley. They're called slugburgers in Moulton, Alabama; Decatur, Alabama; and Corinth, Mississippi; doughburgers in Tupelo, Mississippi; and breadburgers in Cullman, Alabama. This regional take on the hamburger became popular during the Great Depression, when the price of meat made it necessary to use fillers to extend supply. Though the exact origin of the term is disputed, it is most commonly held that Slugburgers got their name from the coin used to pay for them: when each burger cost 5¢, you could pay for one with a nickel which was then also called a slug. Corinth, Mississippi, has held an annual Slugburger Festival since 1988. Take a photographic tour of the Slugburger Trail. [more inside]
posted by ocherdraco on Sep 18, 2009 - 78 comments

Traction Man is writing about the food he receives in an NHS hospital bed in England. He's got a Downfall tribute video too.
posted by debord on Sep 17, 2009 - 34 comments

Want to have a small bacon pick-me-up in the office or away from home? The food blog, Homesick Texan, presents the traditional recipe for Bacon Jam.
posted by 1f2frfbf on Sep 16, 2009 - 43 comments

The £10 breakfast. Why is it £10? Because there is ten of everything. [more inside]
posted by mippy on Sep 16, 2009 - 103 comments

"God clearly did not mean for humans to eat chicken, bacon, and low-quality, gelatinous cheese at the same time." Nathan Rabin tackles KFC's Double Down combo.
posted by mr_crash_davis mark II: Jazz Odyssey on Sep 15, 2009 - 113 comments

Keith Floyd , the original Celebrity chef and the most flamboyant of gastronauts, has passed away from a heart attack at the age of 65. Floyd was known not just for enjoying a drink while he cooked, but also for making TV real. [more inside]
posted by Elmore on Sep 15, 2009 - 41 comments

“Oh my!” Elise had turned over their rooster and noticed its spurs. I just about had a heart attack — the spurs were nearly three inches long, curved and very, very sharp. But for the Grace of God that rooster could easily have sent me to the hospital. I was feeling a lot better about leaving that last bird, and was beginning to understand why Dominic and Rosa never killed their own chickens.
posted by jason's_planet on Sep 13, 2009 - 17 comments

If you love your country and you also love to eat, you might like national flags made out of food. Or the UK made from candy. Or the United Steaks of America. [more inside]
posted by twoleftfeet on Sep 12, 2009 - 19 comments

Dogs were probably the first animals animals to be domesticated - because we wanted to eat them.
posted by bigmusic on Sep 7, 2009 - 50 comments

Are Froot Loops a Smart Choice? The New York Times questions new food labeling system. [more inside]
posted by sloe on Sep 6, 2009 - 83 comments

Junk Food in Real Life
posted by ThePinkSuperhero on Sep 3, 2009 - 39 comments

Critics of modern farming practice have swayed popular opinion in recent years. Now farmers are talking back. Farmer Blake Harris takes critics of farming to task for misrepresenting his trade. Another farmer says it's not so simple.
posted by chrchr on Sep 2, 2009 - 41 comments

Sheila Lukins - one of the most important figures in the American food revolution - has died of a brain tumor at the age of 66. [more inside]
posted by Joe Beese on Aug 31, 2009 - 27 comments

MacGyver Chef, making snow and cooking with magnets at Alinea, the history of the spork, cooking in a hotel room, a poo machine, and other adventures in food and technology from Gizmodo's week-long series Taste Test.
posted by youarenothere on Aug 29, 2009 - 13 comments

Getting Real About The High Price of Cheap Food. Why the food we're eating is hurting us, the animals we eat, our world, and what people are trying to do about it.
posted by Askiba on Aug 27, 2009 - 205 comments

Gorilla Sandwich. (Probably not what you think - SFW) You can make your own (with cheesy 70s porn music). [more inside]
posted by Smedleyman on Aug 26, 2009 - 27 comments

Molds On Foods: Are They Dangerous? Finally a US government agency tells us all what's OK to eat after it's gotten moldy.
posted by GuyZero on Aug 14, 2009 - 53 comments

The Ulterior Epicure takes amazing pictures of food. "If he must travel to visit a restaurant and can eat there only once – especially if there’s no tasting menu – he calls well in advance to ask if the chef can prepare a special multi-course menu just for him." (Detroit Free Press) Collection by states. Saffron Brioche at Joel Robuchon at The Mansion. Soupe aux Truffes Noirs at Paul Bocuse.
posted by geoff. on Aug 14, 2009 - 28 comments

John Mackey, CEO of Whole Foods Market (WHMI) writes a Wall Street Journal op-ed about teh evil Obamacare. Customers seem to disagree with his stance, and are reviewing their options.
posted by georg_cantor on Aug 12, 2009 - 347 comments

Japanese Element Symbols is an introduction for non-Japanese to the Japanese language through Kanji symbols, its alphabet, elements of Japan's culture, and what to expect on the culinary front.
posted by netbros on Aug 6, 2009 - 12 comments

If French Fry Coated Hot Dogs^* were too sane for you... Russian Haired Sausage!
posted by Anything on Aug 5, 2009 - 58 comments

"It's a different way of thinking about 'local' that's not quite as literal," says a consumer research consultant in an article running this week in alternative newspapers nationwide. The piece (by Stacy Mitchell of the Institute for Local Self-Reliance) describes the response of global and national companies to the reality that consumers are moving more of their dollars into purchasing at locally owned businesses, representing both a threat, and an opportunity for companies that can successfully rebrand themselves as 'local'. As with greenwashing before it, 'localwashing' seeks to lure customers based on perception of values alone, resulting in such phenomena as Frito-Lay highlighting farmers from 27 states as the "local" growers for its potato chips and Hellman's Mayonnaise piloting a campaign in Canada to present its product as 'local' because most of the ingredients are from North America.
posted by Miko on Aug 5, 2009 - 58 comments