"Legalizing pot would, in addition to engendering medical miracles and rendering moot a large sector of illegal-drug-related crimes, allow quantum leaps in the world of cooking. Maybe if we all pray really hard to Jah, pot will one day infiltrate snooty haute cuisine and local artisanal eateries alike, all over America." GQ reports on some incredible edibles. [more inside]
WHAT (AND HOW) TO EAT NAKED: Geoff Nicholson explains what to do if you should suddenly find yourself naked and insatiable…for food (what else?). PUBLISHED IN GOURMET LIVE 05.16.12
An Oklahoma state Senator has introduced a bill to ensure the safety of the state's food supply. [more inside]
Linda's dad is not an adventurous eater. Linda's dad likes hamburgers. All-American juicy hamburgers. Linda doesn't want to cook the same thing for her dad every night. So, Linda decides to introduce her dad to new foods through inventing a NEW hamburger recipe for every country in the world. 192 United Nations recognized countries. Using ingredients inspired by the cuisine of each country but relatively available in most U.S. grocery stores. Enter...the hearty Australian. The piquant Azerbaijan. The sweet and spicy Afghanistan. Each recipe invented for and tested out on Linda's dad. [more inside]
The Taxi Gourmet Every week, I get in a taxi, ask the driver to take me to his or her favorite restaurant. [more inside]
Sit back and enjoy the many Italian recipes Great Chicago Italian Recipes.com has to offer. This site will provide you with a culinary adventure into the world of Italian food and wine. Choose from poultry, beef, vegetables, pasta, and sooo much more. Looking to finish off that perfect meal? Try Adriana's Italian Gourmet Cookies. [more inside]
Foodzie.com has been described as an Etsy for food. It's an online marketplace that puts you in touch with local artisinal chefs and growers with an emphasis on handmade, healthy and decadent food.
The Last Days of Gourmet Some photos of the last few days of clean-up from the inside of Gourmet Magazine's offices.
Online outlets for gourmet goods : Chef's Warehouse | iGourmet | ChefShop | Earthy Delights | L'Epicerie (french) | Ethnic Grocer| La Tienda (spanish) | French Feast (french) | Gustiamo.com (italian) | Pacific East West (japanese/chinese) | Import Food (thai) . . . (via NYT)
For me smoked reindeer heart and fermented herring are delicacies, on the other side of the world thousand year eggs and chicken feet are the gems. What are your local foods that may seem strange to others? Would you like some weasel coffee, or civet coffee after dinner?
Food blogs and online foodie journals gained a cyber-foothold with the now defunct Julie/Julia project. Now, even Gourmet Magazine and Forbes have sung their praises. But all is not just decedent descriptions of cooking in France, culinary adventures in the far east, musings and experiences of the gastronomic variety. Foodie blogs can help an expat cope with food in England, procrastinate law school, learn to make your own chocolate (or if you don't want to go to the effort, find out which chocolates are the best. Some foodies are going through culinary school, some have recently finishes, and some are rather familiar to food network addicts. But whether you're looking to learn all about cheese, compete in the community-wide Is My Blog Burning?, or just enjoy simple beautiful reflections on food and related botany, there's plenty of food porn out there for you.
Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written by professional cooks for professional cooks but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs Dan Barber and Michael Anthony, currently wowing New Yorkers at the Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[ From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]