On June 6th, 2013, Mel Brooks will be presented with the 41st AFI Life Achievement Award, but this post is about his Tomato and Onion Omelette.
Bon Appétit talks cooking, coffee, and career with
Mel Brooks, Omelette King.
posted by Room 641-A
on May 19, 2013 -
23 comments
For the past eighteen years, Gil Garduño has been chronicling his adventures in New Mexican cuisine on
his NM Gastronome blog. With over seven hundred reviews of restaurants around New Mexico, Gil's got you covered, whether you like
classic New Mexican food,
green chile cheeseburgers, or even
other types of food that happen to be well-represented in the state. Gil is fierce in his defense of homegrown eateries over chains, saying that "
word of mouth is crucial to survival and through this bully pulpit, I’ll do my best to extol the great value and virtue of supporting local restaurants." A warning, however: if you like food, and particularly New Mexican food, Gil's excellent and evocative writing about (and photography of) great dishes is
likely to
make you
more than
a little bit hungry.
posted by koeselitz
on May 13, 2013 -
51 comments
Consumer Reports recently advised against eating too much rice. Is this a new fad diet? Not exactly. Instead, limiting intake of rice will help cut back on that nasty habit of eating
arsenic.
posted by mark7570
on May 2, 2013 -
58 comments
Kyaraben (or charaben) is a style of elaborately arranged
bento which features food decorated to look like people, characters from popular media, animals, and plants.
Mari Miyazowa (
previously) creates stop-action animated shorts featuring her bento box creations.
Waking Up is the latest from the lunchbox
auteur.
[more inside]
posted by Room 641-A
on May 1, 2013 -
10 comments
OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment,
here's what you do: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine)
explains.
posted by AceRock
on Apr 13, 2013 -
31 comments
Sian Jarvis, the supermarket’s head of corporate affairs, had undermined her claims to care about the health of her customers and let slip one of the secrets of a multi-billion-pound industry ... she revealed that one in three Asda checkouts “are what we call guilt-free checkouts”. Jarvis insisted “guilt-free” was merely “a term that’s commonly used in retail”. But it was too late, and her “guilt” gaffe quickly invited scorn in the industry and among public health professionals. Whatever the damage, she had already opened a door to the arcane science of supermarket psychology. To the designers of the modern store, shoppers are lab rats with trolleys, guided through a maze of aisles by the promise of rewards they never knew they sought The Secrets Of Our Supermarkets
[more inside]
posted by the man of twists and turns
on Apr 10, 2013 -
238 comments
Snack Data is a publicly–accessible database of food. It serves as a definitive resource for snack enthusiasts throughout the world.
posted by cthuljew
on Apr 9, 2013 -
21 comments
The Great Hog-Eating Confederacy Early Southerners ate a rather limited and unvarying diet. At table the famished guest seldom found more than bacon, corn pone, and coffee sweetened with molasses. Pioneering sociologist Harriet Martineau complained that “little else than pork, under all manner of disguises” sustained her during her visit to the American SouthFor the most part, slaves observed the same diet as poor white farmers. Though many kept gardens, and thus supplemented their rations of pork and corn with a wide variety of vegetables, they had otherwise little opportunity to augment their diet.. Another traveler griped that that he had “never fallen in with any cooking so villainous.” A steady assault of “rusty salt pork, boiled or fried … and musty corn meal dodgers” brought his stomach to surrender. Rarely did “a vegetable of any description” make it on his plate, and “no milk, butter, eggs, or the semblance of a condiment” did he once see.
Christine Baumgarthuber is
a writer for
The New Inquiry and runs
the blog The Austerity Kitchen.
[more inside]
posted by the man of twists and turns
on Mar 22, 2013 -
58 comments
"In between surviving multiple point-blank-range assassination attempts and a failed kidnapping in which he emerged alive from the burning wreckage of a battleship his own air force had just bombed, Pibulsongkram decided that
Thailand needed noodles that would advance the country’s industry and economy."
posted by moonmilk
on Feb 23, 2013 -
35 comments
In November 1944, as Hitler's V-2 rockets rained down on England, Donald Watson's mind was elsewhere. Together with Elsie Shrigley and 23 others, he was starting a new society of ethical vegetarians who avoided dairy and eggs as well as meat -- an unheard-of innovation.
The earliest issues of the group's magazine are now available online and provide a glimpse into the humble beginnings of what became a global movement. In its pages, members discuss animal ethics, health, wartime rationing, recipes and the thorny issue of what adherents should call themselves. (Donald Watson coined "vegan" in issue 1, but some members were unimpressed and wrote in with their own suggestions including Vitan, Dairyban, Benevore, Sanivore and Beaumangeur).
posted by dontjumplarry
on Feb 13, 2013 -
48 comments
台北，臺灣 (Táiběi, Táiwān, aka Taipei) is home to many
night markets. (
What is a night market, you ask? It's a street, lined with
stalls and vendors selling
all sorts of
food, clothes, gadgets, geegaws and entertainments. At night, it's full of
activity and opportunities for people-
watching. Night markets are sometimes located
near temples.) The most famous include
士林夜市 Shìlín Yèshì (lots to
see there) and 華西街 Huáxījiē, also called
Snake Alley, but here are some links about one fairly typical mid-sized night market located in southeast Taibei City.
[more inside]
posted by jiawen
on Feb 7, 2013 -
15 comments
So, I’ve been doing my research. Because there are so many prefectures and so many famous foods, I’m going to be breaking this article up into two parts. One for North, East, and Central prefectures of Japan, and one for West and South prefectures of Japan. At the end of the second part, we’ll also include a printout that has a map with numbers on all the prefectures corresponding to a list down below it. That way you can print this out, take it with you, and go on a rompy food excursion in Japan.
posted by infini
on Feb 6, 2013 -
17 comments
