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ooh, expired milk er yoghurt

You are what you eat. A peek inside 50 people's refrigerators. navigate with left and right arrow keys
posted by special-k on Nov 30, 2012 - 190 comments

"Warning: May cause Pastrami On Rye cravings"

Deli Man Trailer on Vimeo. In 1931, there were 1,550 kosher delis in NYC. Today: 150 Jewish delis in all of North America [more inside]
posted by growabrain on Nov 28, 2012 - 28 comments

The Coldscape

More than three-quarters of the food consumed in the United States today is processed, packaged, shipped, stored, and sold under artificial refrigeration. The shiny, humming stainless steel box in your kitchen is just the tip of the iceberg, so to speak—a tiny fragment of the vast global network of temperature-controlled storage and distribution warehouses cumulatively capable of hosting uncounted billions of cubic feet of chilled flesh, fish, or fruit.
posted by Chrysostom on Nov 27, 2012 - 28 comments

Could I interest you in dessert?

Chef Grant Achatz plates the final dessert course at Alinea. Or perhaps you'd prefer the chocolate pumpkin pie or the edible balloon? Bon appetit!
posted by madamjujujive on Nov 26, 2012 - 51 comments

Potatoes and Math

Maximum gravy: Vi hart, daughter of George & mathemusician at The Khan Academy, cooks mathematical potatoes to go along with a symmetrical Turduckenen. Have a delicious Thanksgiving. [more inside]
posted by growabrain on Nov 22, 2012 - 21 comments

RT @CoryBooker: "We have a shared responsibility that kids go to school nutritionally ready 2 learn"

Cory Booker, mayor of Newark, NJ, will spend a week or longer living on food stamps, in response to a Twitter user who told him that, quote, "nutrition is not a responsibility of the government." [more inside]
posted by Rory Marinich on Nov 20, 2012 - 117 comments

Why did Prop 37 Fail?

Why did Prop 37, the GMO labeling bill, fail? Ernest Miller of KCET argues that it wasn't money, but message. [more inside]
posted by Scientist on Nov 15, 2012 - 154 comments

Artisanal sriracha

Want preservative-free sriracha but don't have time to make your own? Jolene Collins makes (and sells) her own high-end artisanal sriracha. Would you like to watch?
posted by Egg Shen on Nov 12, 2012 - 95 comments

Soup Dumpling Burger

Burger Of The Future by Dave Arnold, Director of Technology at the French Culinary Institute in 22 steps & Voilà
posted by growabrain on Nov 10, 2012 - 83 comments

Samosas

The Samosa Connection [more inside]
posted by Egg Shen on Nov 8, 2012 - 46 comments

Coronet Instructional Films

From the mid 40s to the mid 50s Coronet Instructional Films were always ready to provide social guidance for teenagers on subjects as diverse as dating, popularity, preparing for being drafted, and shyness, as well as to children on following the law, the value of quietness in school, and appreciating our parents. They also provided education on topics such as the connection between attitudes and health, what kind of people live in America, how to keep a job, supervising women workers, the nature of capitalism, and the plantation System in Southern life. Inside is an annotated collection of all 86 of the complete Coronet films in the Prelinger Archives as well as a few more. Its not like you had work to do or anything right? [more inside]
posted by Blasdelb on Nov 1, 2012 - 41 comments

New Taste Journal

The New Taste Journal is a collection of well over 600 healthy and delicious recipes that were created using a wide variety of simple yet amazing natural whole food ingredients.
posted by troll on Oct 30, 2012 - 11 comments

Listen to Papa Roni

Admit it. You always wanted to hear your voice coming from the moving mouth of a junk food puppet.
posted by oneswellfoop on Oct 28, 2012 - 14 comments

Want to Make Historic Recipes?

Want to make historic recipes? You can help transcribe the University of Iowa Libraries age old assortment of handwritten cookbooks, ca. 1600s-1960s, documenting culinary history in America and Europe and how tastes have changed over the years. Copy the text as is, including misspellings and abbreviations. [more inside]
posted by cashman on Oct 27, 2012 - 31 comments

Edible Selby Book

Like Food Porn? Me too!
posted by Yellow on Oct 26, 2012 - 9 comments

if only that crime fell within the Department of Health’s purview.

"To deride Mr. Fieri for opening his restaurant there as if he’d taken a dump in the Louvre is silly. He pooped on a pile of bright shiny poop, Jeff Koonsian poop, Guy Debordian poop." The New York Observer reviews Guy Fieri's latest restaurant, Guy's American Kitchen and Bar.
posted by roomthreeseventeen on Oct 25, 2012 - 214 comments

Inspiring and amazing urban farming geek, Eric Maundu

Eric Maundu - who comes from Kenya, now lives in West Oakland and is trained in industrial robotics- transforms unused spaces into productive, small aquaponic farms. He has taken the agricultural craft one step further and made his gardens smart. He explores new frontiers of computer-controlled gardening. More information about this story. His company, Kijani Grows. Via faircompanies.com.
posted by nickyskye on Oct 24, 2012 - 21 comments

Confessions of a food stamp foodie.

I explained that, for a variety of reasons — including feeding my boys the most nutritious food available, supporting local farmers, and reducing the carbon miles our food inflicted on the environment — I tried to buy our food locally and organically. She looked at me as if I’d just told her I believed in Santa Claus and, with a poorly disguised smirk, said, "Honey, those days are over."
In 2009, Michelle Gienow came close to having to feed her family sustainable, organic, local, and ethically produced (SOLE) food on a food stamp budget. She documented her budget calculations in the pages of the City Paper, Baltimore's alternative weekly. This year Ms. Gienow's financial situation really did call for financial assistance — and she found that her calculations were too optimistic.
posted by Nomyte on Oct 20, 2012 - 107 comments

Are Healthy Foods Really More Expensive?

Are Healthy Foods Really More Expensive? (6.78 MB PDF) It turns out that it depends on how you measure the price. In a recent study by the USDA, some 4,439 foods were compared using the following metrics: the price of food energy ($/calorie), the price of edible weight ($/100 edible grams), the price of an average portion ($/average portion), and the cost of meeting the federal dietary recommendations for each food group. The study found that for all metrics except the price of food energy ($/calorie) healthy foods cost less than less healthy foods (defined as foods that are high in saturated fat, added sugar, and/or sodium, or that contribute little to meeting dietary recommendations).
posted by Jasper Friendly Bear on Oct 20, 2012 - 123 comments

Hash browns

How to cook perfect hash browns
posted by Egg Shen on Oct 18, 2012 - 92 comments

Yo dawg I heard you liked pumpkin so I put pumpkin in everything you eat

Felix Salmon on why pumpkin is the new bacon. The weird thing about pumpkin’s rise to baconlike ubiquity is that pumpkin, on its own, is not a very appetizing food at all. A dense and stringy fruit, it needs the accompaniment of a lot of sugar and spices before it becomes particularly palatable. [more inside]
posted by Cash4Lead on Oct 16, 2012 - 156 comments

New world vs old world cooking

Sara White, Canadian blogger who recently moved to Rome, shares some thoughts about old world food cultures versus the American approach to cooking. One of the most interesting things to me about her post is the discussion about how having no limitations (many Americans can just waltz into a large supermarket and get almost anything from almost anywhere) can negatively impact culinary creativity.
posted by hansbrough on Oct 16, 2012 - 107 comments

I drank a lot of yerba mate, played Words with Friends for a while, then made all this stuff up.

"The History of Food & Drink in Portland, Oregon" presented by the Portland Mercury and written by Chris Onstad.
posted by griphus on Oct 15, 2012 - 23 comments

Christopher Kimball: "He may be the sole person associated with food journalism to remark, 'There’s something about pleasure I find annoying.'"

"Cooking isn't creative, and it isn't easy." A NYT Magazine piece on Christopher Kimball, Cook's Illustrated, and his franchise (America's Test Kitchen, Cook's Country, et al.). "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook... What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen... The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet." [more inside]
posted by flex on Oct 14, 2012 - 196 comments

Roundup all the farmers

"Farmer Bowman began purchasing Monsanto’s patented seeds in 1999 and, because of the licensing agreement, did not save any of the seed for future planting. But he also bought so-called “commodity” seed from a local grain elevator, which acts as a clearinghouse for farmers to buy and sell seed. But given that more than 90 percent of the soybeans planted in the area were Roundup Ready crops, the elevator’s seed was contaminated with Monsanto’s patented seed. Farmer Bowman planted that commodity seed, which was substantially cheaper to purchase, to produce a second, late-season crop, which is generally more risky and lower yielding. He then used seeds generated in one late-season harvest to help produce subsequent late-season crops. Monsanto sued him for patent infringement, and he lost." [more inside]
posted by sio42 on Oct 11, 2012 - 105 comments

Chicken Noodle Soup

The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding... But, for me, the real triumph was giving the chicken parts and onion a saute... before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. ... With all of the blustery, cold days to go this winter, everyone... deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket. [more inside]
posted by Egg Shen on Oct 10, 2012 - 57 comments

F*ing magnets, how do they work?

Magnetic resonance images of fruits and vegetables. And more MRI of more foods. Another 3D rendering of a broccoli MRI. [more inside]
posted by sararah on Oct 4, 2012 - 20 comments

It was the equivalent of comparing milk and Elmer’s glue on the basis of whiteness.

Like too many studies, the Stanford study dangerously isolates a finding from its larger context. It significantly plays down the disparity in pesticides...and neglects to mention that 10,000 to 20,000 United States agricultural workers get a pesticide-poisoning diagnosis each year. And while the study concedes that “the risk for isolating bacteria resistant to three or more antibiotics was 33 percent higher among conventional chicken and pork than organic alternatives,” it apparently didn’t seek to explore how consuming antibiotic-resistant bacteria might be considered “non-nutritious.”.... That the authors of the study chose to focus on a trivial aspect of the organic versus conventional comparison is regrettable. That they published a study that would so obviously be construed as a blanket knock against organic agriculture is willfully misleading and dangerous. That so many leading news agencies fall for this stuff is scary. Mark Bittman - That Flawed Stanford Study (SL NYTimes)
posted by beisny on Oct 3, 2012 - 38 comments

White House recipes, from ale to woodcock (roasted)

We know the Obamas planted a vegetable garden in 2009, bringing back the tradition of a White House Vegetable Garden (7:44 YT video), and Barack has home-brewed beer. The White House then released the recipes for their honey ale and honey porter, but what of the other White House recipes? Here are some modern Thanksgiving recipes, but what about the rest of the year? Our White House provides a glimpse into past White House kitchens, menus, and recipes, but that's still too thin. More than 50 White House recipes? Still not enough! OK, how about the complete White House Cookbook from 1887 (on Archive.org, also on Project Gutenberg and Google books). Vintage Recipes has kindly provided a tidied up table of contents and recipes for quicker browsing, but be warned, the techniques are dated, and some of the household tips are a bit questionable. More on presidential gastronomy, previously.
posted by filthy light thief on Sep 27, 2012 - 18 comments

A dramatic reading about certain ingredients.

Everyone loves mac and cheese, one person perhaps too much. Sometimes this causes drama.
posted by Brandon Blatcher on Sep 27, 2012 - 38 comments

Richard Olney

Like all shrines, this one is on a hill, and built into solid rock. Richard Olney saw it first in 1961 on an excursion south from his adoptive home in Paris. Olney, whose The French Menu Cookbook was recently judged the best cookbook ever by this magazine, immediately knew he had found his proper place on earth. [more inside]
posted by Egg Shen on Sep 24, 2012 - 12 comments

South American Recipes

Peru aside, South American cuisine does not get a lot of attention in the English-speaking world, but there are plenty of recipes out there which allow you to try the specialities from Colombia, Argentina & Chile in the comfort of your own home. Starting with the staple of Colombia and Venezuela and made from cornmeal / hominy, the arepa forms the basis of breakfast, lunch, dinner and anything in between. Basic arepa recipe. [more inside]
posted by jontyjago on Sep 20, 2012 - 55 comments

Every culture is passionate about food; some are just passionate about food and the food is shitty.

Believer Magazine interviews Los Angeles Times food critic Jonathan Gold as he waxes poetic on Marcela Hazan, the peculiar aspects of Korean food, Pago Pago's love of Spam, and douche food.
posted by lemuring on Sep 20, 2012 - 27 comments

Mid-Nineteenth Century Hotel & Restaurant Menus

Hotel and restaurant menus of the 1850s and 1860s. Via.
posted by Rykey on Sep 15, 2012 - 60 comments

Troubled Life of a Tech Company Chef

Hungry? A former Google chef says, “They had no budget, it was foie gras and Kobe steaks every day.” The Semi-Charmed Life Of A Tech Company Chef
posted by wallstreet1929 on Sep 11, 2012 - 90 comments

Tapas

On November 7, more than 60 chefs will converge on Valladolid, Spain to vie for glory in the annual National Tapas Competition. [more inside]
posted by Egg Shen on Sep 10, 2012 - 17 comments

Metafilter: Part of a healthy breakfast

Rep. Steve King (R-IA) thinks that new school lunch standards derived from the 2010 Healthy, Hunger-Free Kids Act equal rationing. His constituents' kids are "starving," says the congressman. But the HHFKA actually expanded access to school breakfast and lunch programs and improved school nutritional guidelines. Is this a nanny state, or a culture war? [more inside]
posted by bitter-girl.com on Sep 9, 2012 - 74 comments

Just a bunch of Fluff

Archibald Query 's creation, Marshmallow Fluff, followed a winding path to household name. Most famous as a component of the Fluffernutter sandwich, this icon of New England cuisine appears in hundreds of other recipes, including whoopie pies and Mamie Eisenhower's Never Fail Fudge. You can even try making it yourself. . Other homages include the pop-style "Fluffart" of Susan Olsen, perhaps better known to us as the Brady Bunch's Cindy; some video tributes, and the What the Fluff? Festival in Somerville, MA (previously),
posted by Miko on Sep 9, 2012 - 36 comments

...Nor Any Bite to Eat

Serious Eats would like to show-and-tell you nearly every American sandwich. They threw in a few other countries' sandwiches, as well. This was a rather last-minute observance of National Sandwich Month.
posted by gilrain on Sep 4, 2012 - 189 comments

Kung Pao Chicken

Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System. But he achieved immortality through the dish named for him: Kung Pao Chicken. [more inside]
posted by Egg Shen on Aug 30, 2012 - 18 comments

Hot dog!

Hawk Krall loves hot dogs, sampling and illustrating the nation's finest encased and embunned meats from Tijuana to Maine, and everywhere in between. Hold the ketchup, please.
posted by theodolite on Aug 28, 2012 - 39 comments

Why a calorie is not a calorie

The known knowns, known unknowns, and perhaps even the unknown unknowns of why a calorie is not a calorie.
posted by NortonDC on Aug 27, 2012 - 96 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

The Internet's Gift to Cooking: Recipe Aggregators

Ice Cubes - A Recipe. The comments offer many helpful tips.
posted by Miko on Aug 22, 2012 - 61 comments

Chicken of the trees

"I stood staring at the enemy's trophy, the familiar impotent rage rising. But the impulse to fall to my knees, gnash my teeth, and howl at the gods was stayed this time by a resolution I'd made earlier that spring. The squirrels may take my tomatoes and spit them back, but they would not go unanswered. The time had come to close the circle of life." (via)
posted by vidur on Aug 16, 2012 - 59 comments

Happy Birthday, Julia

Tomorrow would have been Julia Child's 100th birthday. To celebrate, PBS Digital Studios offers: Julia Child Remixed. They also have created a celebration page, complete with an infographic, recipes, quotes, videos and more. [more inside]
posted by zarq on Aug 14, 2012 - 52 comments

arts & crafts blogging, subset: geek

Geek Art Gallery features many different kinds of geek-related art in round-ups and posts: art installations, animation, comics, film shorts, paintings, photography, sculpture - even desserts. Specifically craft-focused geek blogs: Geek Crafts and Sprite Stitch (previously)
posted by flex on Aug 12, 2012 - 1 comment

John Thorne

Food writing’s shameful secret, wrote John Thorne his seminal essay, “Cuisine Mécanique”, is its intellectual poverty. John himself is a notable exception. He is one of those rare authors who have the gift of transporting us into a world of their own creation which we are happy to occupy for a while in preference to any other. They are Virgils to our Dante, showing us around the territory and introducing us to the natives. In these magic realms, strangers speak to us immediately as old friends; arriving unexpectedly at dinner time, we find a place already set for us. [more inside]
posted by Egg Shen on Aug 11, 2012 - 26 comments

indecision + vulgarity + location-aware browsing = om nom nom nom

Where the fuck should I go to eat? [more inside]
posted by flex on Aug 9, 2012 - 115 comments

Chicken Wings

Buffalo chicken wings were invented by Teressa Bellissimo at the Anchor Bar in Buffalo, New York in 1964. Americans will eat 25 billion of them this year - not a few of them at the 10th annual National Buffalo Wing Festival. Some people eat nothing else. Alton Brown steams his. But will any of them be more delicious than these Sriracha Garlic Wings?
posted by Egg Shen on Aug 7, 2012 - 121 comments

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