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What makes a chef great?

Why Are There No Great Women Chefs? In 2007 Michelin awarded French chef Anne-Sophie Pic three stars, making her only the fourth woman in her country’s history to receive that honor (fifty years had passed since the last of her sex had garnered that third sparkler).2 The following year, in the United Kingdom, it was considered breaking news when ten female chefs won any Michelin stars at all...[For] the 2009 James Beard Awards gala... “Women in Food” was the chosen motif, but since only sixteen of the evening’s ninety-six nominees were, in fact, women, it seemed like a cruel joke. In the end, only two of those sixteen went home victorious, out of nineteen winners total...[I]n Bravo tv’s Top Chef Masters competition, a paltry three out of twenty-four American “Masters” were women. [via 3 Quarks Daily]
posted by caddis on Dec 6, 2010 - 131 comments

Elaine Kaufman (1929-2010)

Elaine Kaufman, who became something of a symbol of New York as the salty den mother of Elaine’s, one of the city’s best-known restaurants and a second home for almost half a century to a bevy of writers, actors, athletes and other celebrities, died Friday in Manhattan. She was 81.
posted by Joe Beese on Dec 3, 2010 - 21 comments

Explorations of a Recreational Mathematician

Let's say you're me and you're in math class, and you're supposed to be learning about factoring. Trouble is, your teacher is too busy trying to convince you that factoring is a useful skill for the average person to know with real-world applications ranging from passing your state exams all the way to getting a higher SAT score and unfortunately does not have the time to show you why factoring is actually interesting. It's perfectly reasonable for you to get bored in this situation. So like any reasonable person, you start doodling. [more inside]
posted by ErWenn on Dec 3, 2010 - 27 comments

Sandwiches Around the World

Beyond PB&J - Sandwiches From Around the World. And since they left it out, here is the Buenos Nachos Burger. Basically it's a Whopper with nachos on it; currently only available in the Netherlands.
posted by morganannie on Nov 30, 2010 - 60 comments

What Food Says About Class

What Food Says About Class "As more of us indulge our passion for local, organic delicacies, a growing number of Americans don’t have enough nutritious food to eat."
posted by St. Alia of the Bunnies on Nov 27, 2010 - 172 comments

WARNING: THIS RECIPE IS NOT KOSHER.

"Late Night Bacon", a recipe by Rachael Ray. With reviews.
posted by goodnewsfortheinsane on Nov 10, 2010 - 164 comments

I'm taking that word back and it's delicious

Faggot. Michael Procopio, food writer, chef, sometime waiter, makes mincemeat out of his least favorite word.
posted by w0mbat on Nov 10, 2010 - 38 comments

Where is he buying ramen because I get three or maybe four cakes for a dollar

What a dollar gets you in America today. A slideshow of photography that shows exactly, per weight, the amount of food that one dollar ($1) will buy you. [SLNYT, Flash slideshow]
posted by Countess Elena on Oct 22, 2010 - 56 comments

Blubber with garlic

Eskimo cooking has been discussed before. But The Eskimo Cookbook still hasn't made me hungry for oogruk flippers and Eskimo ice cream. I still prefer Norwegian whale meat recipes.
posted by twoleftfeet on Oct 21, 2010 - 48 comments

You don't have to be vegan to enjoy vegan food.

Vegan Dad: "When you have kids, supper has to be on the table every night. And when you are a vegan, the drive-thru, the deli counter, and TV dinners/frozen convenience foods are not an option. So, you do the best you can. This blog is a record of what my family eats. It's not always a totally complete meal, not always photogenic, and sometimes it's leftovers. But, it is a realistic look at a vegan family in a northern Ontario city that is not always vegan-friendly." [more inside]
posted by MaryDellamorte on Oct 14, 2010 - 51 comments

wonderful magical animal

Rob Levitt of Mado in Chicago butchering a pig. 19 more videos submitted by chefs and butchers to Protein University, a project that aims to "create an online resource populated with a family tree of butchery techniques from whole animal breakdowns to sausage making from across the globe". [more inside]
posted by AceRock on Oct 14, 2010 - 15 comments

Why does airline food taste so bland?

Why is airline food so often tasteless? It looks like there are many factors, and even the background noise in the cabin affects people's perceptions of taste. [more inside]
posted by philipy on Oct 14, 2010 - 52 comments

To nom or not to nom: that is the question.

"What's scary is that we've brainwashed our kids so brilliantly -- so even though they know something is disgusting and gross, they'll still eat it if it's in that friendly little shape." Jamie Oliver shows children how chicken nuggets are made [SLYT].
posted by bayani on Oct 11, 2010 - 282 comments

No food stamps for Faygo

Mayor Michael Bloomberg has asked federal permission to ban the use of food stamps to buy sodas and sugary drinks in New York City. In an op-ed in the New York Times, the city and state health commissioners argued in favor of Bloomberg's proposal, saying the practice amounts to "an enormous subsidy to the sweetened beverage industry." [more inside]
posted by ekroh on Oct 7, 2010 - 234 comments

The 36-Hour Dinner Party

Here's the conceit: Build a single wood fire and, over the course of 30-plus hours, use it to roast, braise, bake, simmer and grill as many different dishes as possible — for lunch, dinner, breakfast and lunch again. The 36-Hour Dinner Party by Michael Pollan
posted by AceRock on Oct 6, 2010 - 35 comments

The Organic Egg Scorecard from the Cornucopia Institute

The Cornucopia Institute's Organic Egg Scorecard ranks egg producers on a scale from 1 to 5 eggs, using criteria like outdoor access, indoor space per bird, ownership structure, beak trimming and other factors [pdf]. The scorecard is part of the Institute's new report, Scrambled Eggs: Separating Factory Farm Egg Production from Authentic Organic Agriculture. The executive summary [pdf] provides some political context.

"Whole Foods, Walmart, A&P, Costco, Meijer, Safeway, and Trader Joe's store-brand eggs all received the lowest possible rating in Cornucopia's study."
posted by mediareport on Oct 5, 2010 - 69 comments

All Things Delicious

"delicious:days was launched in early 2005 and is my way of combining my passions for design and food, as well as craft tidbits about Munich, the wonderful Bavarian town we live in, our occasional travel experiences, cookbook reviews and, to cut to the chase, all things delicious."
posted by nomadicink on Oct 5, 2010 - 2 comments

Calvin Trillin's food writing

Calvin Trillin has attempted to compile a short history of the buffalo wing, stalked the barbecued mutton, and reported on crawfish eating contests in Louisiana.   [more inside]
posted by Joe Beese on Oct 3, 2010 - 45 comments

The Geometry of Pasta

The Geometry of Pasta. If you click on a shape, on most of them, it tells you a bit of history and recipe suggestions. l Pasta shape names l Recipes l Farfalle (butterflies/bow-ties) with Prosciutto and cream animation. The geography of pasta l The origins of pasta. Glossary. More pasta shapes. [more inside]
posted by nickyskye on Oct 1, 2010 - 29 comments

Hembakat är Bäst

Going to Ikea anytime soon? Stop by the kitchen section pick up their new baking cookbook, Homemade is Best, for free! (Limited time offer, only available in Sweden.) Try a game of guess-the-recipe and look at all the pretty pictures. [via]
posted by phunniemee on Sep 28, 2010 - 20 comments

What the Fluff?!

In honor of the fifth annual Fluff festival (tomorrow afternoon in Union Square, Somerville, MA), I bear gifts: • Fluff Rum Sauce (and other recipes via the Online Yummy Book) • A Flufferettes jingle (.mp3, via that old dusty web-tome, History of Marshmallow Fluff, unfortunately not subtitled "The sticky path from Somerville to Lynn") • And a Fluffernutter. (complete with "radically extreme" 90's TV ad) [more inside]
posted by not_on_display on Sep 24, 2010 - 25 comments

Cheese it! It's the cops!

NYC's underground grilled cheese [more inside]
posted by overeducated_alligator on Sep 22, 2010 - 66 comments

Served Raw

Spiked milkshakes? Braised short-ribs for breakfast? Yes, please! [more inside]
posted by gman on Sep 21, 2010 - 17 comments

But can she speak Swedish?!

She’s an Iron Chef. The Executive Chef of Bon Appetit Magazine. The founder of Chefs for Humanity. A UNICEF spokesperson. The winner of a 'Hero Visibility Award' from the Human Rights Campaign. And now, celebrity chef Cat Cora is teaching the Muppets to cook. Two new video series have premiered online: "The Muppets Kitchen" and "Hasty Tasty Cooking Tips with Cat Cora and the Muppets." (Warning: autoplaying videos.) The series are "designed to inspire kids to get involved in the kitchen and to help moms prepare simple, nutritious and most importantly delicious dinners." [more inside]
posted by zarq on Sep 15, 2010 - 36 comments

Obsessives

Videos about people who love (and know) coffee, tea, soda, sake, absinthe, bread, pizza... It's Obsessives, by CHOW. Useful tips and fascinating personalities. (Some of these were linked previously on the Blue, but they work great together as an ensemble.)
posted by Baldons on Sep 13, 2010 - 23 comments

Science Says: Atkins Diet Makes You Die Sooner Than Plant-Eaters

A major study was just published in the Annals of Internal Medicine from Harvard. In approximately 85,000 women who were followed for 26 years and 45,000 men who were followed for 20 years, researchers found that all-cause mortality rates were increased in both men and women who were eating a low-carbohydrate Atkins diet based on animal protein. However, all-cause mortality rates as well as cardiovascular mortality rates were decreased in those eating a plant-based diet low in animal protein and low in refined carbohydrates. [Previously in MeFi]
posted by Pirate-Bartender-Zombie-Monkey on Sep 9, 2010 - 65 comments

Hold the mayo; hold the freedom

You can tell how strongly a man or woman yearns for freedom by counting the condiments in his or her refrigerator. - Tom Nealon's series on the secret history of condiments.
posted by nickrussell on Sep 8, 2010 - 38 comments

A Taste of Home in Foil Packets and Powder

Troops from nearly 50 lands dine on combat meals in Afghanistan — each reminding them of where they’d rather be. More about military rations from around the world. [more inside]
posted by nickyskye on Sep 7, 2010 - 42 comments

iPod, iPhone, iDal.

"Every input in agriculture is a war chemical. Every agrichemical is a war chemical." Physicist Vandana Shiva on monoculture, agricultural imperialism, and protests in Delhi conscribed to the hours of 9-5. [more inside]
posted by simulacra on Sep 3, 2010 - 14 comments

The Taxi Gourmet

The Taxi Gourmet Every week, I get in a taxi, ask the driver to take me to his or her favorite restaurant. [more inside]
posted by jontyjago on Aug 30, 2010 - 98 comments

Fried Beer

Fried Beer. As the Dallas Morning News reports, the Fried Beer was the result of a painful process of trial and error for creator Mark Zamble. His initial efforts kept exploding once they hit the fryer, and he kept getting burned. Zamble has already applied for a patent and trademark for Fried Beer, which appears to be a pocket of pretzel dough filled with its signature beverage.
posted by furiousxgeorge on Aug 28, 2010 - 54 comments

"...endless forms most beautiful and most wonderful have been, and are being, evolved."

Our minds boggle at how the wolf could become the chihuahua, the Saint Bernard, the poodle and the Komondor. Artificial selection was likewise responsible for transforming the humble wild mustard plant Brassica oleracea into cabbage, broccoli, Brussels sprouts and the breathtaking fractal Romanesco, all in the span of a few centuries. [more inside]
posted by overeducated_alligator on Aug 23, 2010 - 54 comments

Serving the Lifestyle

Friday food sites for your weekend feast. eatingRD — from a registered dietician · A Conscious Feast — features cooking for company · Steamy Kitchen — focusing on fast, fresh, and simple Asian · Veggie Belly — something for the vegetarians. If that isn't enough, try Project Foodie, a one-stop, independent recipe search site with over 100,000 recipes all in one place. All found because of this cute trailer for Baked Explorations.
posted by netbros on Aug 20, 2010 - 4 comments

KFC's Skinwich Is Only A Tasty Illusion

Yesterday, reports leaked out that KFC was releasing a new sandwich, consisting of 5 layers of fried chicken skin between two (bread) buns. Sadly, it was later revealed to be a hoax. Undaunted, some people at the Chicago Tribune went ahead and made the sandwich anyway.
posted by reenum on Aug 19, 2010 - 99 comments

In Praise of Fast Food

In Praise of Fast Food: A historian takes on the "Culinary Luddism" the fresh/local/natural food movement. Originally published in the journal Gastronomica and featured as part of a series on food culture from the Utne Reader. [more inside]
posted by donovan on Aug 15, 2010 - 117 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

The Language of Food

The Language of Food is a blog with only four entries, but each one is an excellent, well-researched essay on, yes, food and language: ketchup, entrée, dessert, and ceviche. The author, Dan Jurafsky, teaches a parallel course at Stanford, the syllabus for which you can peruse here. via (mefi's own) honestengine.blogspot.com
posted by Rumple on Aug 14, 2010 - 10 comments

Beans and ?

Ampersand Food Groups by Dan Beckemeyer.
posted by sveskemus on Aug 14, 2010 - 11 comments

I Feel Like Burundi For Dinner Tonight

"The goal of this journey is to find cuisines from every United Nations member state, within New York City limits, in alphabetical order. " For your gustatory delight, here is The Confined Nomad
posted by spicynuts on Aug 9, 2010 - 33 comments

Making and sharing deliciousness!

Ice Cream Club is a group in Brooklyn which meets twice a month to exchange homemade ice cream. Today's seen some media coverage, and their website provides tips and troubleshooting.
posted by Pope Guilty on Aug 5, 2010 - 29 comments

"What garlic is to food, insanity is to art."

They Draw and Cook: The art world intersects with the food community at They Draw & Cook, a clever blog started earlier this year by sibling design and illustration team Nate Padavick and Salli Swindell (together they run Studio SSS). Each day, They Draw & Cook features a new recipe illustration by a practicing artist, illustrator, or designer. The recipes vary in both style and content and are submitted from all over the world.
posted by Fizz on Aug 2, 2010 - 7 comments

Wagashi - Japanese confectionery art

"Wagashi are traditional Japanese confections that evolved into an art form in the ancient Imperial capital, Kyoto." Wagashi fall into the following categories: namagashi, yokan, monaka, manju, and higashi. Playful and inventive examples of confectionery art abound within those categories. [more inside]
posted by needled on Aug 1, 2010 - 18 comments

Cooking the In-N-Out Animal-Style Double-Double at home

Cooking the In-N-Out Animal-Style Double-Double at home [more inside]
posted by Joe Beese on Jul 28, 2010 - 41 comments

The gravestones of Maramures

Metafilter's own zaelic has a blog. For a long time I've been addicted to this blend of music, treyf food and travelogue, but my greatest vicarious pleasure in ages has been in a graveyard.
posted by i_am_joe's_spleen on Jul 24, 2010 - 24 comments

""You can't forget there are people listening when you say you are going to do things, and I try not to overpromise."

This past March, former US President Bill Clinton acknowledged to the Senate Foreign Relations Committee that tariff policies his administration championed in the mid-1990's helped destroy Haiti's rice production and contributed to the impoverished nation's inability to feed itself. But while most of the world has stopped paying attention to Haiti's woes, Mr. Clinton has become the de facto leader of the effort to rebuild it after the catastrophic earthquake this past January. Will his influence be enough? Reports from the UN Office of the Special Envoy to Haiti indicate that the reconstruction progress has been slow. [more inside]
posted by zarq on Jul 21, 2010 - 35 comments

"Dude, you're pretty sober. Drive us to Nick's!"

Nick Tahou Hots in Rochester, NY is famous for being the home of the Garbage Plate. According to Health magazine the Garbage Plate is New York State's Fattiest food, with potentially 200 grams of fat.
posted by Mayor Curley on Jul 16, 2010 - 76 comments

Retro Recipe Attempts

Retro Recipe Attempts : Sit back with your Hot Dr. Pepper, munch on a bit of Pie Plate Salad, and start cooking! Brought to you by the fine folks at Mental Hygiene.
posted by gwint on Jul 14, 2010 - 29 comments

Keep Calm and Jiggle On

The day you have been waiting for all year has arrived: the 2010 winners of the Gowanus Studio Space Jell-O Mold Competition have been announced!
posted by emilyd22222 on Jul 12, 2010 - 8 comments

The History Chef

The History Chef! is a fun blog that explores the intersection of food and history. There are short entries on historical figures and topics like Thomas Jefferson's Chef and The Embalmed Beef Scandal. Of course there are recipes: Thomas Jefferson Macaroni and Cheese, George Washington Garlic Mashed Potatoes, and Andrew Jackson Cheddar Cheese Bread. [more inside]
posted by marxchivist on Jul 10, 2010 - 15 comments

Tastes like Fred Astaire!

A user on food blog TheKitchn asks "Why do frog legs jump and dance when salted?" The answer? Unused ATP in the muscle cells. [more inside]
posted by phunniemee on Jul 9, 2010 - 27 comments

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