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35 posts tagged with Food by The Whelk.
Displaying 1 through 35 of 35.

Is it good?

Roxane Gay lists the rhetorical questions of TV chef Ina Garten
posted by The Whelk on Sep 16, 2014 - 30 comments

...in English, when someone is crazy, it's always in a food way?

Grub Street Diet asks various notable people to keep a food dairy for a week and then share it with the world. However, when they ask the "poet laureate of Twitter" (previously) author Patricia Lockwood to contribute, things so a little differently.
posted by The Whelk on Sep 6, 2014 - 24 comments

No Fruit From Labor

When Restaurant Workers Can't Afford To Eat
posted by The Whelk on Sep 1, 2014 - 65 comments

Eat Like A Robber Baron.

Rachel Sanders of Buzzfeed compares the menus of venerable NYC eateries a 100 years ago to today.
posted by The Whelk on Aug 31, 2014 - 58 comments

Fair Feast.

Food of the Wisconsin State Fair
posted by The Whelk on Aug 10, 2014 - 118 comments

Comatose Potato Salad

"Since first opening in 1934 in a converted sheepfold off 67th Street, on the western edge of Central Park, the storied franchise (which is still licensed by the Parks Department) has been a reliable hit. Joe Baum put the restaurant on the national culinary map during the 1960s, and when Warner LeRoy doubled the capacity several years later and added the famous Crystal Room, it became one of the great circus-dining destinations in the world. LeRoy’s heirs ran the profitable old production for years (in 2006, it was still the second-highest-grossing restaurant in the USA, behind Tao Las Vegas), until the great crash of 2008 brought their company to its knees. Now, after years of drama and delay, Tavern on the Green has opened its doors once again, this time under the direction of a hospitality operation originally from Philadelphia called the Emerald Green Group. " So begins Adam Platt's zero star review of the re-opened Tavern On The Green. Others have not been glowing. Even the Post got a few kicks in. Peter Wells' scathing takedown in the New York Times might be better experienced with some happy sheep.
posted by The Whelk on Jul 27, 2014 - 69 comments

Well, that settles that.

Tip The Pizza Guy is the most exhustive, detailed, old-school website about Tipping and Pizza Delivery I have ever seen. (last seen in 2001 and still being updated.)
posted by The Whelk on Jul 19, 2014 - 59 comments

No Bullshit Hiring Histories

"Pastry work takes a level of skill, precision and rigor that I lacked in spades. I could’ve maybe become a decent pastry cook, with months of practice and a patient boss, but I was in no way qualified to be a pastry chef. I gave it my best effort, for three days, until the chef-owner realized her mistake and fired me. The place closed in less than 6 months. I never got paid." Laurie Woolever at The Billfold talks about how she went from Botantical Garden Intern to Anthony Bourdain's assistant.
posted by The Whelk on Jul 3, 2014 - 26 comments

Give it 30 years and the overstuffed chair becomes hip and high brow...

Spread from a 1949 issue of LIFE magazine charts what is low-brow, high-brow and inbetween
posted by The Whelk on Jun 14, 2014 - 185 comments

Bread riots were as rare as the prized Semper Augustus tulip

The Austerity Kitchen (previously) on the Dutch abundance of the 17th Century
posted by The Whelk on May 31, 2014 - 7 comments

The Frogurt Is Also Cursed

A tumblr detailing how many businesses in NYC are now ...Fro-Yo places.
posted by The Whelk on May 28, 2014 - 148 comments

On Engastration

His recipe calls for a bustard stuffed with a turkey stuffed with a goose stuffed with a pheasant stuffed with a chicken stuffed with a duck stuffed with a guinea fowl stuffed with a teal stuffed with a woodcock stuffed with a partridge stuffed with a plover stuffed with a lapwing stuffed with a quail stuffed with a thrush stuffed with a lark stuffed with an ortolan bunting stuffed with a garden warbler stuffed with an olive stuffed with an anchovy stuffed with a single caper - The Roti Sans Pareil or Roast Without Equal.
posted by The Whelk on Apr 5, 2014 - 70 comments

Foreigners Abroad.

11 French Tourist Tips For Visiting America. Tips For Russians. Tips For Japanese Visitors.
posted by The Whelk on Mar 6, 2014 - 162 comments

As Easy As Folding A Waffle

Taco Bell's latest food experiment: waffle-based breakfast tacos.
posted by The Whelk on Feb 26, 2014 - 147 comments

Plain But Sturdy Frontier Cake

Celebrate author Laura Ingalls Wilder's 147th birthday with a recipe for Laura's Wedding Cake, taken from Little House Cookbook, Frontier Foods from Laura Ingalls Wilder’s Classic Stories. (The Hairpin)
posted by The Whelk on Feb 8, 2014 - 30 comments

Hygienic and Scientific Cooking

"....many a tragic episode in family life is superinduced by the baleful influence of a tortured stomach. Mighty is the hand that holds the ballot-box, but mightier is the hand that wields to advantage the pepper-box, the salt-spoon, and the sugar-shaker." read the entirely of Maud C. Cooke's, Breakfast, Dinner and Supper; or, What To Eat and How To Prepare It (1897) online and enter a world of home remedies, large scale recipes, sound advice, leftover wizardry, squirrel stews, scientific digestion, and horrible things done to vegetables.
posted by The Whelk on Jan 17, 2014 - 12 comments

Top Chef, Old Master

"If there is an assassination planned for the meal, then it is seemliest that the assassin should be seated next to he who is to become the subject of his craft" - Leonardo da Vinci: head of the kitchen, designer of horse-pulled nut-crushers, inventor of napkins, and assassination etiquette expert.
posted by The Whelk on Jan 7, 2014 - 20 comments

Hobbits would only drink ales since lagers are not found on Middle-earth

So, you want to eat like a hobbit do you? The big old dragon of Middle-Earth recipes is the charmingly retro 'Middle-Earth Recipes' (now with a more modern and photo-friendly blog version ) from which NPR's Beth Accomando has complied an all-day feasting menu suitable for marathon watching (or reading) assorted Lord Of The Rings media while Recipewise sticks to foods served by Bilbo in The Hobbit itself and explains the Victorian convention of high vs. low tea. (Author Diane Duane's own Hobbit-inspired recipe, Took Family Seed Cake can be made with poppy rather than caraway seed if that's your thing) Need something to do while digesting? Why not read about the history and meaning of the rural comfort food in Tolkien at Strange Horizons " Well Stocked Larders: Food And Diet Of Hobbits" by Stephanie Green.
posted by The Whelk on Dec 15, 2013 - 45 comments

Stuffed.

Occurring once before in 1888 and possibly not again for another 77,798 years (really), the two holidays of Chanukah and Thanksgiving will overlap. The result? Chefs, food blogs, and nearly everybody else scrambling to create distinct fusion menus that draw from the delicious traditions of each holiday (NYT). Buzzfeed's massive Thanksgivukkah menu. Gothamist: Four Easy Fusion Dishes. Food 52's recipe challenge (in comments). Serious Eats' response ( Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy) . NY Daily News asks Chef Zach Kutsher for ideas.
posted by The Whelk on Nov 7, 2013 - 61 comments

Let's All Go To The Lobby!

“Movie theaters wanted nothing to do with popcorn,” Smith says, “because they were trying to duplicate what was done in real theaters. They had beautiful carpets and rugs and didn’t want popcorn being ground into it.” Movie theaters were trying to appeal to a highbrow clientele, and didn’t want to deal with the distracting trash of concessions–or the distracting noise that snacking during a film would create. - So Why Do We Eat Popcorn At The Movies Anyway? (Smithsonian Mag)
posted by The Whelk on Oct 4, 2013 - 134 comments

Dramatic Lactose Intolerant Sobbing

"During the most recent ice age, milk was essentially a toxin to adults because — unlike children — they could not produce the lactase enzyme required to break down lactose, the main sugar in milk. But as farming started to replace hunting and gathering in the Middle East around 11,000 years ago, cattle herders learned how to reduce lactose in dairy products to tolerable levels by fermenting milk to make cheese or yogurt. Several thousand years later, a genetic mutation spread through Europe that gave people the ability to produce lactase — and drink milk — throughout their lives. That adaptation opened up a rich new source of nutrition that could have sustained communities when harvests failed." - The Milk Revolution - how a single mutation expanded (some) of humanity's diet. (Nature.com)
posted by The Whelk on Aug 2, 2013 - 158 comments

FOOD FLASH - There's spud in your eye!

The Ministry Of Food was a British government ministerial posts separated from that of the Minister of Agriculture. A major task of the latter office was to oversee rationing in the United Kingdom arising out of World War II. They made many newsreels and PSAs to inform the citizenry how to use the food rationing system: Rationing is introduced in 1939 The new ration books are coming! Cod Liver Oil Here's spud in your eye Don't cut that bread! DON'T WASTE FOOD! Dig For Victory! Milk is here! In addition, some short films instructed people in how to best use the new rationing system : Two Cooks And A Cabbage How To Make Tea Rabbit Pie Buying black market meat: a Partner in CRIME A US view explaining UK rationing to the States.
posted by The Whelk on Apr 30, 2013 - 15 comments

Leo just kept ingesting sweet crap

Dan Goodbaum edits together selected excerpts from Elvis Mitchell's interview with Quentin Tarantino about the role of food as a indicator of power in his movies (full interview here). Grantland's 20 Best Tarantino Food Scenes
posted by The Whelk on Apr 21, 2013 - 13 comments

Add Some More Bourbon - One Day We'll All Be Dead

Saveur's utterly charming "Recipe Comix" features illustrated recipes/short stories by some of the web's best cartoonists covering a wide range of meals.
posted by The Whelk on Jan 21, 2013 - 14 comments

" I think it may be a front for a cult."

According to Yelp reviews, a Chicago-area Taco Bell is one of the best dining experience in the city people on r/Chicago over at reddit call it "magical.
posted by The Whelk on Jan 17, 2013 - 169 comments

PASSPORT TO FLAVORTOWN

Unable to visit the infamously badly reviewed Guy's American Kitchen & Bar? Never fear, for Metafilter's own mccarty.tim has you covered with a Guy Fieri Menu Item Generator.
posted by The Whelk on Dec 16, 2012 - 76 comments

Bird Brains

Staying_On-Topic in r/intelligentanimals posts a huge number of links explaining why Corvids (crows, ravens, magpies, etc) are amazing.
posted by The Whelk on Aug 26, 2012 - 33 comments

Tea should be hot.

A Guide to Writing Sherlockian-Tea Habits. In which EnigmaticPenguin (of death) schools fanfiction authors in correct English tea theory and practice. Follow up: Biscuits.
posted by The Whelk on Jul 29, 2012 - 158 comments

Hook Up Your Slurry Tube And Chow Down

io9 asks the question: When and Why did Science Fiction drop the ubiquitous "Dinner in a pill" device?
posted by The Whelk on May 7, 2012 - 95 comments

NEW ENGLAND BOILED DINNER

From the How To Be A Retronaut archives: U.S SENATE DINING MENU, Thursday August 27th, 1964
posted by The Whelk on Apr 6, 2012 - 74 comments

The Pickiness Of The Masses

Fuck You Yelper, a collection of unhelpfulful Yelp reviews
posted by The Whelk on Aug 4, 2011 - 148 comments

I hope they don't cook bacon

Cooking With Beefcake was a VHS cooking show about cooking near naked men. (Warning: Contains butts, feathered hair) (via)
posted by The Whelk on Jun 26, 2011 - 38 comments

Oh! That's what they mean by browned...

For the more visually-directed chef: CookBlast - a search engine for cooking and recipe videos. [via mefi projects]
posted by The Whelk on Aug 15, 2010 - 2 comments

Mushroom Sex

"People who use sows to hunt for truffles often find it hard to prevent a sex-crazed animal from eating the truffle she has found and may lose fingers in the attempt." (via) The NYT on decoding the genome of the Périgord Black Truffle . Attempts to make truffles cheaper and more accessible in the past have been met with some resistance.
posted by The Whelk on Mar 30, 2010 - 32 comments

Prometheus In The Kitchen

"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

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