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You might say the secret ingredient is salt.

Laurel Randolph comes up with Simpsons inspired recipes for Paste Magazine - Clove And Tom Collins Pie - Little Meatloaf Men - Üterbraten - Thanksgiving edition.
posted by The Whelk on Nov 27, 2015 - 59 comments

"I focus my mind by making noodles"

Korean Buddhist temple cooking has been preserved by Buddhist nuns for over 1,600 years. One of its practitioners, Jeong Kwan, has been celebrated by chefs such as Eric Ripert from Le Bernardin in New York City. Korean temple cuisine is vegan, made without meat, fish, dairy, garlic, or onions. Layers of flavor are achieved through use of fermented, pickled, and dried ingredients. The preparation and consumption of the food are seen as part of Buddhist practice. [more inside]
posted by needled on Nov 26, 2015 - 12 comments

1 in 30 American Kids is Homeless. That's about 2.5 Million Children.

A College Guide for Homeless Students (by Resilience.org) [more inside]
posted by zarq on Nov 26, 2015 - 6 comments

Links in the Chain

Voices of the Food Chain Farmers are the iconic symbols of the food system, but food production, processing, and distribution make up nearly 15% of the American workforce. Today, StoryCorps and the Food Chain Worker Alliance are sharing videos of conversations from workers in different industrial sectors of the food system, showing how food labor crosses boundaries of culture, language, and experience. [more inside]
posted by Miko on Nov 25, 2015 - 3 comments

Psychopaths really like bitter food

"The results suggest that how much people like bitter-tasting foods and drinks is stably tied to how dark their personality is.”
posted by stoneweaver on Nov 22, 2015 - 148 comments

How to Feed an Army

Feeling overwhelmed by the prospect of feeding your holiday guests? Maybe you should refresh yourself on "How to Feed an Army" (1901). Perhaps a history lesson on feeding the troops would inspire you? (Break out your P38.) Ever wonder about the nutritional content of combat rations? Can sailors bring ship-grown lettuce to the table? [more inside]
posted by MonkeyToes on Nov 22, 2015 - 24 comments

a bland and horrible science-fiction monster that tips over on its belly

"Bland, horrible, almost always dry: turkey is an awful choice for a main course." Here's my tip for your Thanksgiving turkey prep: throw it in the garbage, by Dave Bry (SLTheGuardian)
posted by joseph conrad is fully awesome on Nov 21, 2015 - 137 comments

The Algorithm That Creates Diets That Work for You

Take a slice of cake and cut it in two. Eat one half, and let a friend scoff the other. Your blood-sugar levels will both spike, but to different degrees depending on your genes, the bacteria in your gut, what you recently ate, how recently or intensely you exercised, and more. The spikes, formally known as “postprandial glycemic responses” or PPGR, are hard to forecast since two people might react very differently to exactly the same food.
But Eran Elinav and Eran Segal from the Weizmann Institute of Science have developed a way of embracing that variability. By comprehensively monitoring the blood sugar, diets, and other traits of 800 people, they built an algorithm that can accurately predict how a person's blood-sugar levels will spike after eating any given meal.

posted by hippybear on Nov 20, 2015 - 37 comments

"A human being is primarily a bag for putting food into."

I Would Rather Be Herod’s Pig: The History of a Taboo - "The story of how pigs became the world’s most divisive meal." [more inside]
posted by the man of twists and turns on Nov 20, 2015 - 32 comments

Ready for another "100 Years Of . . ."?

Too bad! This time, it's 100 Years of Dinner -- from roast beef and potatoes to quinoa and salmon.
posted by Countess Elena on Nov 19, 2015 - 47 comments

The mother lode of cinematic food puns

Over 150 recipes from the early run of TBS' Dinner and a Movie, including "Peter Pancakes with Lost Boys-enberry Syrup" (originally paired with a presentation of Hook), "Two Hot Peppers on the Lamb" (Thelma and Louise), and "Jane S'mores" (Somewhere in Time).
posted by Iridic on Nov 17, 2015 - 6 comments

Something to go with your breakfast this morning.

Anthony Bourdain goes to a Waffle House.
posted by AlonzoMosleyFBI on Nov 15, 2015 - 120 comments

“What a pity it isn’t illegal.”

" Chinese emperors of the Tang Dynasty liked their ice cream a special way: Fermented buffalo or goat milk was heated, then thickened with flour and seasoned with camphor, which made it flake like snow. For good measure fragments of reptile brain were added, along with an eyeball or two." - "It Ought To Be Called Vice Cream" - Austerity Kitchen on the social and technological history of Ice Cream.
posted by The Whelk on Nov 14, 2015 - 17 comments

Salt and sugar not included

What Are the Defining Ingredients of a Culture’s Cuisine? Priceonomics examines a dataset of Epicurious recipes to pull out the most common ingredient and the most distinctive ingredient by cuisine, plus a "Meat-o-Meter" that looks at commonly used meats in various cuisines. [more inside]
posted by taz on Nov 11, 2015 - 73 comments

His Noodly Appendage

"Spätzle are a kind of soft egg noodle found in the cuisines of southern Germany, Austria, Switzerland, Hungary, Alsace and South Tyrol. Traditionally, Spätzle are made by scraping long, thin strips of dough off a wooden (sometimes wet) chopping board (Spätzlebrett) into boiling salted water where they cook until they rise to the surface... Spätzle typically accompany meat dishes prepared with an abundant sauce or gravy, such as Zwiebelrostbraten, Sauerbraten or Rouladen. In Hungary spätzle often are used in soup..." [more inside]
posted by growabrain on Nov 10, 2015 - 70 comments


How a Guatemalan chef became the owner of an okonomiyaki restaurant in Hiroshima. [more inside]
posted by bigZLiLk on Nov 7, 2015 - 27 comments

What happens when America's food banks embrace free-market economics?

Feeding America is a network of food banks that feeds more than 46 million people. In 2005, four professors at the University of Chicago helped replace their centralized distribution system with an auction-based one, allocating "shares" to each bank to bid on donated food. The Week reports on a more detailed paper describing the transition to the new system and its overall success. [via] [more inside]
posted by Rangi on Nov 4, 2015 - 21 comments

The Economics Behind Grandma's Tuna Casseroles

"All too often, cooking is explained in terms of social norms about femininity, or immigrants, or, in one recent New York Times column, the Cold War. This is all very well for sophomore sociology classes, but why does no one ever offer simple theories such as 'they liked it'; 'they thought it looked pretty like that'; or 'that was what they could afford'? Having read quite a lot of the era's cookbooks and food writing, I find these the most likely reasons for the endless parade of things molded, jellied, bemayonnaised and enbechameled."
posted by clawsoon on Nov 4, 2015 - 63 comments

Aw, shucks

The New Rules of Oyster Eating, from Rowan Jacobsen of The Oyster Guide and Oysterater, home of the Oyster Map. Pearls of wisdom within.
posted by Miko on Nov 2, 2015 - 55 comments

Dealing with allergies in the restaurant kitchen

"In a stunningly short slice of history, we’ve gone from food allergies being met with ignorance or indifference in the restaurant world to their domination of the discussion between server and diner, starting with the greeting and continuing all the way to dessert. ... After witnessing enough diners who make a big fuss about how their bodies can’t tolerate gluten and then proceed to order a beer or dig into their date’s brownie dessert, fatigued chefs and managers are beginning to adopt a less accommodating approach. But the people who may ultimately pay the price for this pushback won’t be the “free-from” fabulists. They’ll be those with serious conditions."
posted by Johnny Assay on Oct 25, 2015 - 148 comments

Gif that's what's for dinner

The latest thing is Recipes as animated GIFs:
Pull-out monkey bread
Avocado & Eggs breakfast
Better than sex brownies
Homemade Nutella
Apple roses
Pizza dip
PES guacamole
Mozzarella sticks
Archer's Margarita
[more inside]
posted by growabrain on Oct 22, 2015 - 105 comments

"..the Glaswegian origin story is definitively a crock of shit."

Who Owns Chicken Tikka Masala? Complicating a popular origin story.
posted by Miko on Oct 16, 2015 - 31 comments

"an abyss of hedonistic pleasure"

"The room was upholstered in crimson and oatmeal and decorated with Socialist Realist frescoes of industrious maidens. A hefty multipointed star descended from the ceiling like a satellite returning from space. Above the tables a pair of identical life-size plaster statues of Soviet schoolgirls faced each other in the manner of temple guardians. They drummed on drums with a look of patriotic ecstasy; crimson blindfolds bound their eyes. Taking a swig of kvas, a fermented bread beverage that's slightly reminiscent of root beer, I wondered whether the statues were intended to be a political statement, nostalgic kitsch, or just a really ambitious exercise in color coordination." - The Surreal Thrill Of Moscow Dining by Alex Halberstadt
posted by The Whelk on Oct 12, 2015 - 13 comments

Global Bleaching Event Underway

The world's coral is suddenly and rapidly starting to die - "This is only the third time we've seen what we would refer to as a global bleaching event. [The prior events] were in 1998 and 2010, and those were pretty much one year events. We're looking at a similar spatial scale of bleaching across the globe, but spanning across at least 2 years. So that means a lot of these corals are being put under really prolonged stress, or are being hit 2 years in a row." Can 'manually breeding supercorals capable of living in increasingly inhospitable waters' help in time? (via/via)
posted by kliuless on Oct 12, 2015 - 18 comments

"This is not a comfortable conversation."

Michael Twitty is becoming one of the most transformative figures in the world of food. Reinterrogating and recreating African-American history in the context of American culinary history through his blog Afroculinaria, Twitty argues for "culinary justice" in food writing and the conversation on food history. His project (and forthcoming book of the same name) The Cooking Gene is in part a product of his Southern Discomfort Tour, a journey retracing the preservation and transmission of culinary knowledge before, during and beyond slavery. [more inside]
posted by Miko on Oct 11, 2015 - 8 comments

Chef Paul Prudhomme has died:

He introduced the rest of the world to Cajun foods Chef Prudhomme introduced the world to Cajun foods. Blackened red - fish was his most noted dish. He really will be missed. He had a great personality.
posted by Katjusa Roquette on Oct 8, 2015 - 47 comments

Meatloaf Again?

From today's Atlantic magazine: a treatise on the economic history of leftovers, and how America's overall rise to the status of economic superpower lead to their downshift from "budget-minded lifesaver" to "butt of jokes." [more inside]
posted by EmpressCallipygos on Oct 7, 2015 - 88 comments

Poor Man's Eggs Benedict

"That sound you hear at 11 a.m. Tuesday — those exultant cheers swiftly muffled by mouthfuls of English muffin, bacon, egg and cheese? They are the victory cries of thousands of McDonald’s breakfast lovers, who for the first time in 43 years will (officially) be able to consume Egg McMuffins at whatever time of day they deem fit. These are heady times, people." By Sarah Kaplan. SLWashPost.
posted by valkane on Oct 6, 2015 - 144 comments

Gourmet plating

60 Second Tasting Menu. Now that Eater is part of a $850M media org, they have rebundled their site's video offerings.
posted by growabrain on Oct 4, 2015 - 50 comments

An $18 grilled cheese sandwich?

"The way to kill a complex city is to chase out all the poor people – and their food" "When greed makes a place like New York, London or San Francisco unaffordable, the non-wealthy leave, and the city loses the smells and tastes that made it great." [SLGuardian]
posted by gucci mane on Oct 1, 2015 - 57 comments

who want lasagna

Hungry? Check out FoodP0rnn for delicious inspiration. (SLTwitter)
posted by Metroid Baby on Oct 1, 2015 - 31 comments

You Suck At Cooking

A cooking channel with a twist... [more inside]
posted by ellieBOA on Sep 28, 2015 - 32 comments

Yellow or white, w/ or w/out germ, but always plural, unless true grit

Just add water and salt; perhaps something else, too: add some Italian and it becomes polenta. Grits are principally coarse ground corn kernels. But there’s so much more to it. [more inside]
posted by mightshould on Sep 22, 2015 - 17 comments

The Future of Food

A short series from the Guardian.
What we eat
How we eat it
How we grow it
How we cook it
How we share it

posted by ellieBOA on Sep 16, 2015 - 8 comments

Ordering from the special menu

A few weeks ago, the restaurant critic for the East Bay Express found himself duped by reviews of a phony Chinese restaurant in the hills of El Cerrito. Was it a hoax or a glimpse of a possible future?
posted by Lexica on Sep 15, 2015 - 79 comments

From Crack Den to Urban Farm

René Redzepi Plans to Close Noma, Reopen It as an Urban Farm. Mr. Redzepi, 37, the godfather of the New Nordic movement and the chef at Noma, arguably the world’s most influential restaurant at the moment, was standing outside what looked like an auditorium-size crack den. Used spray-paint cans lay in heaps amid the weeds of an abandoned lot. Street art covered the walls of an empty warehouse; inside, teenagers rumbled around on skateboards. “Welcome to the new Noma,” the chef René Redzepi said on a bright summer day. “This is it.”
posted by nightrecordings on Sep 14, 2015 - 24 comments

The Jungle but with ice cream

Inside Blue Bell: Grime and discontent [more inside]
posted by item on Sep 13, 2015 - 45 comments

Sous-vide cooking allows you to cook better than the best steakhouse

The Food Lab's Complete Guide to Sous-Vide Steak (J. Kenji López-Alt, Serious Eats)
"As you can see, the steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It's still tender, but it tastes like a steak. By the time we hit four hours, that chew has been reduced a bit. Connective tissue has broken down and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent."
[more inside] posted by joseph conrad is fully awesome on Sep 13, 2015 - 50 comments

Archaeologists provide a spread of 4000-year-old Hittite foods

"Considering the conditions at the time, we understood that the Hittites were highly successful in the kitchen as well as in other areas." In case you're tempted, though, keep in mind that their FDA agents were pretty brutal: "Underlining the hygienic measures taken in Hittite kitchens, Akkor said if a chef with a large, unmanaged beard or long, unmanaged hair cooks in the kitchen or an animal wandered into the kitchen, he or she used to receive a death penalty along with their family."
posted by Amberlyza on Sep 11, 2015 - 17 comments

Venison, berries, sea bird, dulse, and spices

What were the food and cooking techniques of the Viking Age? you could ask The Viking Answer Lady or get pollen analysis, reconstruction tips, and recipes from The Viking Food Guy, or you could just ask Chef Jesper Lynge (Daily Mail) who is attempting to revive Viking Cusine from his cafe in an Danish Iron Age graveyard. ( Recipies and descriptions )
posted by The Whelk on Sep 6, 2015 - 41 comments

Tomato sauce! Cheese! Canned Fruit Cocktail! Chocolate!

Tomato sauce! Cheese! Canned Fruit Cocktail! Chocolate!

In Sweden, its culinary landscape has created - out of necessity and osmosis - a national blanket of works of art that reach such a deeply fucked surreal and counter-intuitive culinary splendor that the most absurd creations by high-concept experimental artists, experimental chefs or artist-chef-experimental-weirdos wither in comparison. HuffPoUK's Johan Kugelberg on Swedish Pizza. [more inside]
posted by Room 641-A on Sep 3, 2015 - 30 comments

Notes toward a definition of hoof-based cuisine

A Social History of Jell-O Salad: The Rise and Fall of an American Icon
posted by Chrysostom on Aug 25, 2015 - 58 comments

... well, I'd like to start with caviar...

Dying To Eat, food photographer Henry Hargreaves and creative director Charlotte Omnès recreate the meals from the James Bond novels
posted by fearfulsymmetry on Aug 25, 2015 - 29 comments

Lettuce is a vehicle to transport refrigerated water from farm to table.

Why salad is so overrated
There’s one food, though, that has almost nothing going for it. It occupies precious crop acreage, requires fossil fuels to be shipped, refrigerated, around the world, and adds nothing but crunch to the plate. It’s salad, and here are three main reasons why we need to rethink it.

Why Your Salad Obsession Could Be Hurting The Planet
Do you like salad? You're a fool
posted by crocodiletsunami on Aug 24, 2015 - 199 comments

Rachel Laudan: My Great Grandmother’s Industrially Processed Food

Rachel Laudan: My Great Grandmother’s Industrially Processed Food
posted by boo_radley on Aug 24, 2015 - 21 comments

World Jollof Rice Day, you say?

Today is World Jollof Rice Day. Jollof rice is a traditional West African dish, but not a humble one. Subject of #JollofGate, the outraged social media response to chef Jamie Oliver's patently inauthentic recipe, aficionados debate the merits of special ingredients. Others prefer joining the loud brangling online over Ghanaian vs Nigerian Jollof. Regardless of your beliefs, join the world today in celebrating the tasty goodness of this much loved dish.
posted by infini on Aug 22, 2015 - 53 comments

God help you if you buy pre-crumbled grocery store feta

“If you wanted to dismiss something, you would say ‘this is horiatiki,’ to mean, this is not good,” says Kremezi. “So for a salad to succeed with that name, it must have been a great salad!” Greek The Salad - Dan Nosowitz on authenticity, history, Greek salad, and the very idea of"American Food" (plus two recipes)
posted by The Whelk on Aug 19, 2015 - 93 comments

A different breakfast every day

Breakfast -- Eating the World Every Morning is a series of dispatches about breakfast around the world. [more inside]
posted by Room 641-A on Aug 18, 2015 - 35 comments

♫ Corn Wars/if they should scorn wars/please let these Corn Wars stay ♫

Corn Wars: The farm-by-farm fight between China and the United States to dominate the global food supply. The U.S. Department of Justice and the FBI now contend, in effect, that the theft of genetically modified corn technology is as credible a threat to national security as the spread to nation-states of the technology necessary to deliver and detonate nuclear warheads. Disturbingly, they may be right. As the global population continues to climb and climate change makes arable soil and water for irrigation ever more scarce, the world’s next superpower will be determined not just by which country has the most military might but also, and more importantly, by its mastery of the technology required to produce large quantities of food.
posted by Cash4Lead on Aug 18, 2015 - 26 comments

"A Piece of Meat and a Bun with Something On It."

First We Feast: An Illustrated History of Hamburgers in America. "The rise, fall, and resurgence of America's greatest cultural export." [more inside]
posted by zarq on Aug 14, 2015 - 34 comments

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