332 posts tagged with Food and cooking.
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Blood Pancakes Are The Most Metal of All Flapjacks

On their own, blood pancakes end up being a savory dish, so many recipes call for enhancing the natural flavor by adding things like onions, spices, bread crumbs, and molasses. The only other body-fluid-specific requirement is to strain the blood to remove any clots that may have formed. Which really hammers home that you’re cooking with blood, in case you forgot. [more inside]
posted by Johnny Wallflower on Jan 16, 2017 - 32 comments

On Food and Cooking and Science

Dinner with Harold McGee
posted by Lycaste on Jan 15, 2017 - 20 comments

You don't get into this for the money because THERE IS NO F*&$ING MONEY

The American restaurant business is a bubble, and that bubble is bursting. I've arrived at this conclusion after spending a year traveling around the country and talking to chefs, restaurant owners, and other industry folk for this series. In part one, I talked about how the Good Food Revival Movement™ created colonies of similar, hip restaurants in cities all over the country. In the series' second story, I discussed how a shortage of cooks -- driven by a combination of the restaurant bubble, shifts in immigration, and a surge of millennials -- is permanently altering the way a restaurant's back of the house has to operate in order to survive. This, the final story, is simple: I want you to understand why America's Golden Age of Restaurants is coming to an end.
posted by Pirate-Bartender-Zombie-Monkey on Jan 4, 2017 - 124 comments

The diverse patchwork of Southern food styles is beginning to blur

The Surprisingly Recent Story of How Shrimp and Grits Won Over the South. This isn't a new article, but damn did it make me want some shrimp and grits.
posted by showbiz_liz on Dec 29, 2016 - 44 comments

Cooking In Russia

Greg Easter and his Youtube channel, CookingInRussia, are one of the internet's greatest (and growing) repositories of culinary knowledge. I was reminded again of his unequalled excellence when he recently posted his unbelievable recipe for Persian Rose Chicken. Everything he teaches is directed at the home cook, but he will never dumb it down or simplify anything to sacrifice flavor. If a stock cube will make it taste just as good as stock from scratch, he's absolutely fine with that. But if stock from scratch is what's required, he will quite directly tell you to start roasting those bones, buster. [more inside]
posted by macross city flaneur on Dec 6, 2016 - 12 comments

“Tofu was a tough sell"

In what remains a QVC record, Ina Garten — the only guest who Mr. Venable says made him feel like a crazed teenager at a rock concert — sold out of 30,000 copies of her latest book in 25 minutes 4 seconds. And that doesn’t take into account what the publishing industry calls the QVC effect. That is, the extra sales and marketing power that rises up through Amazon sales and bookstore orders because QVC has deemed a book worthy. -- QVC’s David Venable: The Man Who Helps America Cook by Kim Severson, New York Times
posted by Room 641-A on Dec 4, 2016 - 16 comments

It was just salt.

When you emigrate, you end up the last person to touch a lot of your family history. Somewhere along the line, we’ll forget my mom’s maiden name. We’ll forget what her actual name was before she changed it when she moved. We’ll lose language and the way to make a candle from ghee and a cotton ball. I can’t pull all of this information out of her, and I can’t carry all of it after she’s gone, and I panic when I think about how impossible it feels to one day not need her. But at least I can try to cook.
posted by ChuraChura on Dec 1, 2016 - 18 comments

The uncertain history of Hollandaise: dueling stories of a tasty sauce

Hollandaise sauce might sound like a typical Dutch delicacy, however, it isn’t from the Netherlands at all, and instead was originally called Sauce Isigny (Google books) after a town in Normandy, Isigny-sur-Mer, known for its butter and other dairy products, but was renamed Sauce Hollandaise in World War I when butter was imported from Holland. Or was it? (Gb). When the once exiled Huguenots returned from northern Europe back to France, they may have brought a creamy, lemony sauce known as Sauce à la Hollandaise, as listed there in François Marin's 1758 cookbook Les Dons de Comus, and similarly in The Book of Household Management by Mrs. Isabella Beeton as "Dutch Sauce for Fish," and "Green sauce, or Hollandaise verte" (Archive.org). [more inside]
posted by filthy light thief on Nov 2, 2016 - 58 comments

"It suddenly looks like it's made for cooking"

In Food Hacking, a documentary series of shorts from Vice's Munchies, host Simon Klose explores the people and science mapping out new boundaries of Japanese cuisine, as well as their social and environmental implications. [more inside]
posted by Room 641-A on Oct 27, 2016 - 3 comments

Or you could just buy some Eggos

Stranger Things is streaming on Netflix, so just in time for Halloween, Netflix Kitchens shows you how to make French Onion Barb and Demogorgon Pie.
posted by Room 641-A on Oct 24, 2016 - 9 comments

Delicious in any language

The PBS documentary series "The Migrant Kitchen" explores Los Angeles’ booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience. The filmmakers visit the kitchens of those who have transformed the culinary landscape of the city, combining traditional ethnic cuisines and a fusion of new flavors and techniques. Ep 1: Chirmol: How a Guatemalan Tradition Journeyed to an American Menu; Ep 2: Barkada: L.A.’s Exploding Filipino Food Movement; Ep 3: Mercado: Artisanal Street Food & L.A.'s Best Mole; Ep 4: Loghmeh: Whole Animal Roasts & Middle-Eastern Culinary Traditions; Ep 5: Banchan: Korean Food Beyond BBQ. [Scroll down the pages for related background and recipes.]
posted by Room 641-A on Oct 22, 2016 - 9 comments

But that's up to you!

All Chef John rhymes from 2012 to 2015.
posted by Foci for Analysis on Sep 2, 2016 - 12 comments

Deep-fat fryers and dunking Jaffa Cakes: a nation further divided

As the UK continues to absorb the implications of the Brexit referendum vote, further splits open due to the (possibly overcooked) arguments between TV cooking show hosts. The declaration of one, that “no family should own a deep-fat fryer” leads to the reply that “...the UK was built on chips and spam fritters.” Host hostilities are further inflamed by the cultural flashpoint of whether Jaffa Cakes should, or could, be dunked in tea, with the retort of “We don't do that in the south, you know.” (Previously [1] and [2]) [more inside]
posted by Wordshore on Aug 28, 2016 - 92 comments

"They didn't want people to become too happy with receiving food relief"

"Whatever [the ingredients] taste like together is not particularly relevant." Terry Gross interviews married culinary historians Jane Ziegelman and Andy Coe on the culinary history of the Great Depression and their new book 'A Square Meal' (37:00 audio, transcribed sections)
posted by The Whelk on Aug 27, 2016 - 50 comments

How hot is too hot?

The Food Lab teams up with Adam Savage's (MeFi's own) Tested to find the perfect method for searing steaks.
posted by Harald74 on Aug 26, 2016 - 18 comments

Madam you have got to be joking. You cannot contain the Boris.

NO BS, JUST SHOOTING - DOOM overview is a heartfelt game review from Life of Boris. Boris will inform you about many aspects of Slav life, including How to squat like slav and Why Slavs wear Adidas. Also Russian language. [more inside]
posted by Johnny Wallflower on Aug 10, 2016 - 11 comments

Love, Loss, and Kimchi

" I’d create true fusion one mouthful at a time, using chopsticks to eat strips of T-bone and codfish eggs drenched in sesame oil, all in one bite. I liked my baked potatoes with fermented chili paste, my dried cuttlefish with mayonnaise."

Michelle Zauner writes on how Korean food helped her connect with her mother after her death, winning Glamour's 11th essay contest.
posted by FirstMateKate on Aug 8, 2016 - 9 comments

Chill Indian cooking

Indian cooking doesn't get any more genuine than this guy cooking all kinds of delicious dishes in his village: chicken kulambu, prawns, fish kulambu, octopus kulambu , duck. There's also these street food videos on nendran chips, making biryani for 500 people, egg noodles for 40 people.
posted by Foci for Analysis on Aug 7, 2016 - 19 comments

The only true form of eating

German YouTuber Eating with Two Hands insists: "I am of the opinion that eating is only true when done with the motions of our two hands. The invention of cutlery, namely fork and knife, was highly unnecessary." See it in practice: Tasty Fruit Salad (with Goldsaft), Instant Breakfast Cereal and Cheese and Grapes. Tasty!
posted by bjrn on Jun 25, 2016 - 34 comments

The Pizzle

Dennis Lee makes and eats garbage food
posted by clorox on May 31, 2016 - 27 comments

Dinner is shipped.

The most unsexy, onerous, absurdly challenging task I face on a daily basis is figuring out how to put food in my body.... I’m eating, but I’m not deluded enough to think I’m eating well. It’s a problem most working people I know struggle with. How do you possibly come up with the many hours per week it takes to plan, shop for, and execute meals that are actually good for you? In recent years, meal-subscription services have been offered up as a new solution for this outwardly unimpressive problem. So I decided to embark on a six-week mission to find the one service that rules them all.
posted by mudpuppie on May 25, 2016 - 216 comments

It tastes like shiny!

Olga Noskova bakes cakes. Really, really shiny cakes. And she makes it look easy.
posted by Room 641-A on May 18, 2016 - 34 comments

Short Attention Span Theatre: Cooking Edition

Tastemade, the food and travel video network, (previously) has an extensive collection of short (15-60 second) food and cooking videos (and photos) from around the world. Incredibly, many recipes are self-explanatory on their own, but most have the full recipe in the comments: Japan; Brasil; Español; Indonesia; Chile; UAE. The main Tastemade Instagram account includes English versions of at least some of the other videos. [Jaunty auto-playing music alert.]
posted by Room 641-A on May 5, 2016 - 4 comments

Starter D'ough!

Back in March, Sam Sifton wrote an aspirational story about sourdough starters (previously) for The New York Times. On behalf of those of us who aspire, Sarah Jampel responds with "How My Soudough Starter Took Over My Life.".
posted by Room 641-A on May 4, 2016 - 31 comments

Cook and cook and keep on cooking

Bon appétit! Twitch.tv is launching a new Food Channel by marathon streaming all 201 episodes of Julia Child's groundbreaking TV series "The French Chef." [more inside]
posted by dnash on Mar 15, 2016 - 24 comments

What do deep-fried atrocities have in common with truffles?

Do you get nostalgic for the days when the tag "barely legal food porn" was applied with discretion to things more interesting than burgers with 1000 slices of cheese? Well, yearn no more; after more than 5 years' hiatus François-Xavier is once more updating the incomparable FXcuisine.com [more inside]
posted by protorp on Mar 11, 2016 - 25 comments

Buckwheat - Rhubarb - Sorrell

The Plant Food Tree of Life leads you through the major plant foods and their evolutionary relationships. It is a complement to the list view of the same information, in which each link takes you to a related article at the excellent blog, The Botanist in the Kitchen.
posted by Rumple on Feb 26, 2016 - 17 comments

"Men are the new carpetbaggers..."

The Testosterone Takeover of Southern Food Writing In which Kathleen Purvis asks why male voices have come to dominate big-market Southern food writing and pokes at the genre's resulting obsessions with "bourbon, barbecue and pork belly." From The Bitter Southerner.
posted by Miko on Feb 16, 2016 - 41 comments

Leaf fat is particularly well suited for baking – pie crusts especially

'I Butchered a Pig' - The process of butchering an entire pig while trying not to waste anything, documented by Mefi's own backseatpilot. [via mefi projects]
posted by The Whelk on Jan 17, 2016 - 82 comments

A new idea in the world of vegan cooking, or, blowing minds with brine

Vegan Meringue Has Arrived thanks to aquafaba (bean water). [more inside]
posted by aniola on Jan 12, 2016 - 64 comments

"It's really hard to mess up a Yorkshire Pudding"

There's a lot of folk wisdom and myths surrounding baking Yorkshire puddings, so J. Kenji López-Alt decided to test them all and figure out which (if any) are true.. Previous perfect puddings post.
posted by The Whelk on Dec 28, 2015 - 54 comments

We settled in Astoria and it was here that I met Christopher Walken

Lidia Celebrates America: Home for the Holidays "This special features Lidia and six celebrity guests—Christopher Walken, Ann Curry, Padma Lakshmi, Rita Moreno, Marcus Samuelson and Carlo Ponti, Jr. as they share their immigrant experiences and holiday traditions."
posted by kliuless on Dec 24, 2015 - 1 comment

Macs and Cheeses of the Internet

The Secret History of Mac and Cheese. [more inside]
posted by curious nu on Dec 4, 2015 - 26 comments

Reality is squares of peanut butter toast

At The Atlantic, Elizabeth G. Dunn dispels the Myth of 'Easy' Cooking.

While Dunn sees takeout and premade food as a modern solution, Tamar Adler maintains that home cooking can be simple. In her 2011 book The Everlasting Meal, she tries to dispel myths about homecooking and eliminate the idea that cooking has to be magic (YT).
posted by tofu_crouton on Dec 3, 2015 - 197 comments

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

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

OkonomiYumi!

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

"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

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

You Suck At Cooking

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

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

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

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

36 Eggs

HOW many eggs? A couple of librarians make recipes they've always wanted to eat from their favorite books. Recipes may contain bibliographies. [via mefi projects] [more inside]
posted by aniola on Aug 12, 2015 - 42 comments

Nom Nom Noma

Rene Redzepi, of Noma restaurant, has a beautiful instagram feed. Here are photos of a "Danish", crispy cabbage, segments of citrus, gooseberries, the "ellen-selfie" for chefs, fiddlehead, porcini, a giant conch, honeycomb. How do they get all these ingredients? (Previously).
posted by growabrain on Aug 8, 2015 - 9 comments

Mystery meat, bologna soup and maggots

What it’s like to actually eat the food in Oakland County Jail.
posted by ellieBOA on Jul 16, 2015 - 37 comments

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