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WHAT AM I GOING TO DO WITH ALL THIS GOLD???

The Best Doritos Commercial You Will Never See on TV [more inside]
posted by ThePinkSuperhero on Jan 14, 2012 - 68 comments

 

Food reporting from the Stephen Bloom School of Journalism

In a first-person tale of woe, a beleaguered New Yorker stranded in the Land of Lard related his struggle to find adequate vegetarian options [NYT link, featuring obligatory pic of sullen, obese Midwesterners]. Reactions came swiftly, albeit indirectly [also NYT] since, curiously, the article itself lacks a comment section. Best comment: the one touting the multiple and tasty options, including veggie dogs and veggie chili on coney dogs, at the dive bar just across the street from the KC Star. Despite an apparent unfamiliarity with such staples as grilled cheese sandwiches, the cub reporter's failure probably won't keep him down for long. [more inside]
posted by Madamina on Jan 11, 2012 - 99 comments

One Dead Hippie and a bacon and egg martini, garcon

Young and Foodish give you their Top 10 London burgers. Not in the mood for minced cow? Then they also have rundowns of their favourite pizzas, coffees, sandwiches, bagels and salt-beef sarnies. And if you want to read more about food in London, in a way that doesn't suggest that one can't eat well without laying at least £70 at the wagyu-flecked boots of a Michelin-starred chef, then there's £31.75, which took its' inspiration from the infamous Aberdeen Steak House.
posted by mippy on Jan 6, 2012 - 48 comments

Belgian Fries

If you don’t use the right potatoes, the right oil, and the right fryers, well, you get french fries. And that’s the reason you don’t find Belgian fries anywhere. [more inside]
posted by Trurl on Jan 4, 2012 - 113 comments

Why Pepper?

Should pepper, long known as the Master Spice, maintain its choice place next to salt on our tables? Does its storied history as a luxury item justify it's perpetual privileged placement? Or does this mundane choice need rethinking? [more inside]
posted by cross_impact on Jan 4, 2012 - 220 comments

Two Pints of Lager and a Bag of Crisps

The world's first flavoured potato chips were produced in the late 1950s by the Irish company Tayto Crisps. The flavour: Cheese and Onion. Salt and Vinegar, which is now perhaps the the worldwide archetype flavour, followed shortly thereafter. In one place or another and at one time or another, almost every flavour has been set to sliced and fried potato: In Canada, Ketchup and Dill Pickle are common varieties; In Bali, people snack on Blueberry or Lemon Tea chips; the Soy Sauce-flavoured Pringles in Japan are funky; In South Africa, Fruit Chutney and Flame-Grilled Steak are among the standards; and in the UK, Walkers crisps apparently had a go at finding the worst possible crisp flavour.
posted by 256 on Dec 22, 2011 - 97 comments

PROTIP: Bacon goes with everything.

"Flavor networks and the principles of food pairing" analyzes the flavor compound relationships between ingredients, based on a broad collection of recipes mined from the Internet. It concludes that "..North American and Western European cuisines exhibit a statistically significant tendency towards recipes whose ingredients share flavor compounds. By contrast, East Asian and Southern European cuisines avoid recipes whose ingredients share flavor compounds." [ via | previously ]
posted by kanuck on Dec 20, 2011 - 49 comments

How to Make Pickles

Here is how to make pickles, with video. And here is how to make different kinds of pickles. [more inside]
posted by JHarris on Dec 19, 2011 - 27 comments

Sure, let's meet the meat

IBM is currently putting together database and barcode tracking to allow farmers and grocers in China to track your porkchop, from the pig to the plate. Using supply chain tracking (similar to what is done already in other industries), the goal is to limit and hopefully prevent disease outbreaks by tracking the health of the animal, including which other animals it has come into contact with. So the next time you sit down for some nice ham, you might be able to scan the barcode (or RFID tag) to see whom else on your block shares your own porcine six degrees of separation. [more inside]
posted by Old'n'Busted on Dec 19, 2011 - 21 comments

Fermented Fruits and Vegetables: a Global Perspective

Fermented Fruits and Vegetables: a Global Perspective. A comprehensive guide to pickled and fermented foods from around the world.
posted by Deathalicious on Dec 13, 2011 - 39 comments

Two mind-blowing revelations for the price of one!

Energetic consequences of thermal and nonthermal food processing. Or, as discussed by Discover Magazine, Why Calorie Counts Are Wrong: Cooked Food Provides a Lot More Energy. (N.B. second link references a video of house mice eating a baby albatross alive.)
posted by d. z. wang on Dec 8, 2011 - 36 comments

Beyond the Border

The U.S.-Canada Beyond the Border agreement is wide-ranging in its impact. Indeed, Prime Minister Harper referred to it Wednesday as "the most significant step forward in Canada-U.S. co-operation since (NAFTA)". This deal promises regulatory alignment (including the food and automotive sectors), quicker border crossings for business or travel (with pre-clearance options), and "screened once, accepted twice" cargo. Perhaps the biggest concern for Canadians however are the changes this agreement could have for their privacy. [more inside]
posted by stinkycheese on Dec 8, 2011 - 130 comments

Zagat's for Revolutionaries?

Diner's Guide to the Working Conditions of American Restaurants [PDF] published by labor advocates at Restaurant Opportunities Centers United.
posted by Miko on Dec 7, 2011 - 68 comments

chicken and rice recipe

Now you can make the famous NYC halal style Chicken and Rice at home.
posted by AceRock on Dec 5, 2011 - 93 comments

Recipe songs at the Recipe Project

The Recipe Project (as heard recently on a number of food radio programs), by One Ring Zero, takes recipes from famous chefs and sets them to music. The chefs got to choose the style of music, and some even have videos too! Listen to a recipe for "Brains and Eggs" (Chris Cosentino) in the style of the Beastie Boys, or recipes from Mario Batali, David Chang and many more.
posted by AnnaRat on Nov 27, 2011 - 2 comments

It is a called a cherpumple.

A Cherry Pie, an Apple Pie and a Pumpkin Pie, Each Cooked Inside a Separate Cake, and Then All Cooked Together inside Another Cake.
posted by Bunny Ultramod on Nov 23, 2011 - 92 comments

Cooking with vahchef

Chef Sanjay Thumma (vahrehvah.com) wants to teach you how to make pretty much any Indian dish you can think of.
posted by curious nu on Nov 22, 2011 - 18 comments

Are you paying attention, boy?

He does not cook like you do. But I would like an invitation for dinner: Cajun Stuffed Pork Chops with Bacon [more inside]
posted by Toekneesan on Nov 17, 2011 - 40 comments

Giving thanks with pumpkin juice and butterbeer.

Great food ideas for a fantasy and sci-fi themed Thanksgiving features recipes from Inn at the Crossroads (medieval recipes/Game of Thrones), Harry Potter Recipes, and The Geeky Chef ("a collection of recipes inspired by books, movies, and video games").
posted by flex on Nov 17, 2011 - 34 comments

Mark Zuckerberg only eats what he kills.

Mark Zuckerberg only eats what he kills.
posted by delmoi on Nov 16, 2011 - 109 comments

Chinese heavy metals

About one tenth of China's farmland is polluted with heavy metals, with whole villages being poisoned. All too frequently, local governments have reacted by ignoring the problems and even denying treatment (HRW report).
posted by jeffburdges on Nov 9, 2011 - 37 comments

Worldwide Feast

Saveur Magazine picks 55 great global food blogs.
posted by carrienation on Nov 7, 2011 - 27 comments

A sticky situation

Testing by Food Safety News has shown that more than 75% of the honey being sold in the United States does not qualify to be labeled for sale as "honey". [more inside]
posted by tocts on Nov 7, 2011 - 156 comments

“Why do we eat shrimp and crawfish but not their brethren on land?”

The San Francisco Street Food Festival is an annual Summer event in the Mission District that features around 60 different Bay Area vendors and is attended by tens of thousands of foodies. This year the usual mainstays were joined by Don Bugito, which served up insect-based dishes and billed itself as the first "PreHispanic Snackeria." When the food truck commences permanent operations this month, it may be the first eatery in the country devoted exclusively to preparations involving insects. But they're not the only entomophagy pioneers in San Francisco, where Bug Cuisine is Booming. So just how tasty are insects? (Via) [more inside]
posted by zarq on Nov 5, 2011 - 30 comments

Freeze your beans and save your wooden cutting board

In two parts, Lifehacker takes on popular food myths with some of the latest research: Wood cutting boards are no less safe than plastic; frozen coffee beans can taste great; the evidence of the health effects of artificial sweeteners remains somewhat unsettled; and alcohol doesn't really burn away in cooking.
posted by blahblahblah on Nov 4, 2011 - 69 comments

Ray Kroc

This had to be the most amazing merchandising operation I had ever seen! I don't remember whether I ate a hamburger for lunch that day or not. I went back to my car and waited around until about 2:30 in the afternoon, when the crowd dwindled down to just an occasional customer. Then I went over to the building and introduced myself to Mac and Dick McDonald. (very previously) [more inside]
posted by Trurl on Nov 1, 2011 - 45 comments

This cake is not a lie

Have you every wanted to try GLaDOS' chocolate cake or S’Jirra’s Famous Potato Bread with a Nirnroot Salad? We've got Starkos straight from the streets of Hillys, and steak skewers prepared in Inaba's finest lunch stops. If you're thirsty we've got some NukaCola Quantum or Lon-Lon Milk, and there's always FK in the coffee. All these recipes and more from your favourite virtual worlds can be found at Gourmet Gaming
posted by yellowbinder on Oct 26, 2011 - 38 comments

"FAME is a fickle food / Upon a shifting plate, / Whose table once a Guest, but not / The second time, is set."

A Coconut Cake From Emily Dickinson: Reclusive Poet, Passionate Baker. [NPR.org] Poet Emily Dickinson withdrew from society for most of her adult life. And yet, she was known to lower a basket full of cakes from the window of the home she rarely left to crowds of expectant children on the street below. The Poet's House in New York City put on exhibit an original manuscript of a Dickinson cake recipe that contained coconut. That recipe calls for the following ingredients. 1 cup coconut, 2 cups flour, 1 cup sugar, 1/2 cup butter, 1/2 cup milk, 2 eggs, 1/2 teaspoon soda, 1 teaspoon cream of tartar.
posted by Fizz on Oct 24, 2011 - 25 comments

How the Potato Changed the World

Charles C. Mann on How the Potato Changed the World. Photo Gallery. Video. Alfred Crosby Interviewed on the Columbian Exchange.
posted by Rumple on Oct 22, 2011 - 38 comments

Hervé This

Reconstructing nostalgic childhood food at Grant Achatz Next Restaurant. Background on 'Eater'. Previous menu of 1906 Paris. The business behind Next. Moléculaire!
posted by growabrain on Oct 22, 2011 - 33 comments

Is That Cupcake Vegan or Just Butter- and Egg-Free?

Vegan bakeries are churning out increasingly tasty treats. Due to the negative connotations associated with veganism, many of these bakeries are forced to keep their vegan identities on the down low.
posted by reenum on Oct 20, 2011 - 111 comments

Big Food Makes Big Finance Look Like Amateurs

"Agribusiness is concentrated to a point that would make a Wall Street master of the universe blush. Vast globe-spanning corporations, many of them US-based, dominate the industry." Tom Philpott, writing in Mother Jones, says Big Food makes Big Finance look like amateurs
posted by davidjmcgee on Oct 17, 2011 - 30 comments

The Co-op Wars

"Think of 'co-ops' and you might conjure up images of bulk food stores and tie-dye wearing hippies. But in the 1970s, co-op wars raged in the Twin Cities, dividing communities and fracturing the young movement. In this documentary, producer Maria Almli interviews those who were there. Learn how the co-op wars began--when a secretive group in support of Marxist principles began retooling operations for the newly emerging hippie grocery stores--and how members found themselves in the midst of a car bombing and violent takeovers." A look at the heated, sometimes violent conflict over the direction of the co-op foods movement from Minneapolis/St. Paul's KFAI Radio. [more inside]
posted by punishinglemur on Oct 17, 2011 - 65 comments

M.F.K. Fisher's "How to Cook a Wolf"

[M.F.K. Fisher's] "How to Cook a Wolf" reads like an issue of Lady's Home Journal, if the editorial staff were taken over by a philosopher with an empty stomach, a slightly tipsy poet and your mischievous, foxy grandmother who once kept many lovers. (related) [more inside]
posted by Trurl on Oct 15, 2011 - 19 comments

"I think Italy owes us an apology"

The True (Korean) Origin of Pizza (SLYT viral) [more inside]
posted by bardic on Oct 11, 2011 - 38 comments

What People Eat

Some photos of what individuals and families around the world eat.
posted by reenum on Oct 10, 2011 - 38 comments

Hamburger

"There was no sleight of hand; each bite was cut open, pushed back together, then dropped on a table. The goal was to see moist white meat when it bounced." Inside the world of tabletop directing - the people whose job it is to make food look delicious.
posted by mippy on Oct 10, 2011 - 46 comments

Is Cooking Really Cheaper Than Fast Food?

Is Cooking Really Cheaper Than Fast Food?
posted by reenum on Oct 7, 2011 - 192 comments

Less data viz, more dinner viz.

Taste Buds is a visualization of complementary flavors, sourced from patterns found in lots and lots of recipes. For those of us not blessed with a chef's instincts.
posted by carsonb on Oct 4, 2011 - 20 comments

The Dinner Party Matrix

The Dinner Party Matrix from Mark Bittman. Drinks, appetizers, entrees, and desserts grouped by cuisine and ingredient.
posted by lalex on Sep 30, 2011 - 12 comments

Mock Apple Pie

A recipe for no-apple apple pie, with notes on the dish's science and history.
posted by Iridic on Sep 29, 2011 - 115 comments

Your garlic-related life will be forever changed

How to easily peel a whole bulb of garlic in ten seconds [single-link vimeo]
posted by DoctorFedora on Sep 28, 2011 - 216 comments

The cost of healthy food

Food Fight: Does Healthy Food Have to Be More Expensive? In which the blog Get Rich Slowly chronicles an argument about nutrition vs cost and then invites readers to chime in.
posted by Brandon Blatcher on Sep 23, 2011 - 129 comments

Carbonara

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or parmesan), bacon (guanciale or pancetta), and black pepper. [more inside]
posted by Trurl on Sep 20, 2011 - 105 comments

Mmm...sixty-four slices of American cheese.

By now we all know how to pimp our grilled cheese sandwiches, but maybe that's just not your style. Maybe you're like me, and enjoy the simple pleasure of a melts-just-right Kraft Single, but don't like the long list of unpronounceable ingredients. Well, today is your lucky day: America's Test Kitchen comes up with a recipe for DIY American Cheese.
posted by phunniemee on Sep 19, 2011 - 163 comments

First they came for the tea drinkers...

Hot on the heels of the stunning revelation that Twining's had changed the 180-year-old recipe for Earl Grey tea, the Telegraph continues its reporting on the decline of British civilization with word that HP Sauce -- condiment of choice in millions of bacon butties around the United Kingdom -- has been brought "in line with changes in consumer tastes."
posted by villanelles at dawn on Sep 13, 2011 - 75 comments

Alimation

Trippy Sugar Rush: Munchies for your stones, by Alexandre Dubosc. More on Viemo, flickr. A bit like some of the old culinary films by PES, but slicker
posted by growabrain on Sep 12, 2011 - 9 comments

Let's Get Critical

Let's Get Critical is "a new Longform.org partner site dedicated to surfacing the best cultural criticism on the web."
posted by Ahab on Sep 1, 2011 - 13 comments

The Joy of Cooking

In 1931, Irma Rombauer, a Missouri homemaker struggling to support her family after the suicide of her husband, self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. The New York Public Library later named it one of the 150 most influential books of the century. [more inside]
posted by Trurl on Aug 29, 2011 - 61 comments

The Dirt on Clean Eating

My favorite response to questions about how to eat clean is, “Wash your food.” On the always-changing understanding of ‘good’ food and how some of the bodybuilding community’s dogma doesn’t hold up to research.
posted by the mad poster! on Aug 28, 2011 - 52 comments

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