1778 posts tagged with Food.
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"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

6 Tricks to Get 86% More Chipotle Burrito (for free!)

A man ate 35 Chipotle burritos in one week to help determine how to maximize the amount of food one can get in a single Chipotle order.
posted by reenum on Aug 13, 2015 - 109 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

Can I eat it?

Eat By Date: A Shelf Life & Expiration Date Guide. The answers to all your AskMe food safety questions on one website.
posted by immlass on Aug 10, 2015 - 31 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

Getting the most out of your ice cream maker (from Salt & Straw)

Portland, Oregon's Salt & Straw creative director, Tyler Malek, was recently named to Forbes "30 under 30" list. In this PDF he generously shares how to get the most of your ice cream maker. To calculate how to get to his "magical 17% butterfat" for YOUR quantity of ice cream, use this handy Butterfat Calculator from Ice Cream Geek. See also their handy Ice Cream Butter Fat Converter.
posted by spock on Aug 4, 2015 - 56 comments

United Nations of Food

My mission: to eat (reasonably) authentic cuisine from every country in the world (160 countries), without leaving New York City.
posted by roomthreeseventeen on Aug 3, 2015 - 32 comments

Soylent's founder Rob Rhinehart shares his technotopian dream-reality

How I Gave Up Alternating Current - "I buy my staple food online like a civilized person. " [more inside]
posted by Tevin on Aug 3, 2015 - 128 comments

What to eat at 28 North American airports

What to eat at 28 North American airports
posted by escabeche on Aug 1, 2015 - 46 comments

A Ribfest in Every Town

Ontario has hit peak ribfest. This is a distinctly heartland phenomenon: More than two-million people will visit one of the province’s 65 ribfests this summer. (There are only three dedicated ribfests in British Columbia; Alberta has two.)
The surprising politics of Ontario's growing ribfest industry.
posted by parudox on Aug 1, 2015 - 27 comments

Salty, sweet, sour, bitter, umami ... hearing?

Sonic Seasoning
“Sound is the forgotten flavour sense,” says experimental psychologist Charles Spence. In this episode of Gastropod, we discover how manipulating sound can transform our experience of food and drink, making stale crisps taste fresh, adding the sensation of cream to black coffee, or boosting the savory, peaty notes in whiskey.
[more inside] posted by the man of twists and turns on Jul 27, 2015 - 9 comments

‘‘You gotta have vision to feed your dreams!’’

Why Is It So Hard to Get a Great Bagel in California? [New York Times] San Francisco bakeries have tried and tried again to replicate the chewy, crusty perfection of New York’s specialty. They are still trying. [more inside]
posted by Fizz on Jul 23, 2015 - 135 comments

21 Flavors of AWESOME, you mean

21 Potato Chip Flavors That Have Absolutely No Right Being a Thing (SLPleatedJeans)
posted by Johnny Wallflower on Jul 22, 2015 - 106 comments

Stop calling it "ethnic food"

Lavanya Ramanathan in the Washington Post on why we need to do away with the "ethnic food" label "It's not the phrase itself, really. It's the way it's applied: selectively, to cuisines that seem the most foreign, often cooked by people with the brownest skin."
posted by nightrecordings on Jul 21, 2015 - 258 comments

How Hot Chicken Really Happened

"For almost 70 years, hot chicken was made and sold primarily in Nashville’s black neighborhoods. I started to suspect the story of hot chicken could tell me something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future." Rachel L. Martin, "How Hot Chicken Really Happened," from The Bitter Southerner.
posted by MonkeyToes on Jul 21, 2015 - 40 comments

Who eats what

In a bid to woo increasing numbers of tourists from India, South African Tourism had to create awareness of the different flavours of vegetarianism. Starting with how to distinguish between run of the mill vegetarians, from vegans and Jains, they ultimately found themselves launching a cookbook. Now you too can eat bunny chow and bobotie!
posted by infini on Jul 19, 2015 - 69 comments

The Sad, Stately Photo Of Nixon's Resignation Lunch

The Sad, Stately Photo Of Nixon's Resignation Lunch
posted by incomple on Jul 18, 2015 - 201 comments

Eat Meat. Not Too Little. Mostly Fat.

Even during the years I was sound man for the Grateful Dead, I stuck to my guns and remained totally carnivorous. Owsley Stanley, underground chemist, ate nothing but meat for 50 years, until he was killed in a car crash. [more inside]
posted by mrbigmuscles on Jul 16, 2015 - 102 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

Unhealthy Fixation

The war against genetically modified organisms is full of fearmongering, errors, and fraud. Labeling them will not make you safer.
posted by Drinky Die on Jul 15, 2015 - 140 comments

a new way to prepare eggs

Inspect A Gadget reviews the frankly horrific Egg Master
posted by fearfulsymmetry on Jul 15, 2015 - 193 comments

Lady Drawers: Growing Season

Sarah Becan, one of the best food-focused comics creators in the business, worked on some comics for Truth-Out.org's Ladydrawers series.
* Roots and Migrations looks at how food culture and traditions came to the United States.
* Stinging Nettles: Holding on to Indigenous North American Food Culture takes a peek at the food culture and traditions of North America before colonization - and what it takes to keep them alive today.
* Food and Freedom explores US food policy.
Melissa Mendes adds to the series with Cultivation: Shifting People of Color's Access to Land Use and Cultivating Policy.
posted by jillithd on Jul 14, 2015 - 4 comments

I scream, you scream

Summer's upon us, and that means it's time to wallow in delicious ice cream over at Serious Eats. Learn how to make sorbet, sherbet, gelato, fro-yo, and soft serve. While you're at it, mix in the best ways to swirl in chocolate, nuts, and booze. Top it off with myth-dispelling advice from the pros on when to use corn syrup, age an ice cream base, add eggs to a recipe, incorporate a stabilizer, and create a smoky finish. If the ice cream sounds like too much work, make a no-churn Key Lime Pie instead. For you vegans out there, we've got something for you too.
posted by sciatrix on Jul 9, 2015 - 25 comments

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