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Chef Stories

Amy Glaze writes How To Talk Like A French Chef:
I’m not learning the kind of French I intended to. The other night on one of my days off, I ordered a cocktail at an upscale restaurant that I had never heard of before. It was a mixture of rum and spirits with fruit juice. It sounded interesting but a little too sweet for my taste. I asked the server if it was dégueulasse (deh-guh-lass), which I thought meant ‘gross’.
and The Chocolate Chip Caper:
My hands are permanently blood stained (out out damn spot!) and no matter how much bleach or hydrogen pyroxide I use it won’t go away. They are swollen from gutting hunted animals by hand and getting pricked by tiny bullet shattered bones – so much so, that I can’t even get my engagement ring over my knuckle let alone make a tight fist. The scars on my hands, wrists and arms from cooking and accidents (like the time I tripped on a box left on the floor and landed hands first onto our massive hot plate stove burning the entire side of my hand and wrist) are obscene.
[more inside]
posted by the man of twists and turns on Sep 18, 2014 - 41 comments

keeping up with the Joneses

give me gratitude or give me debt [more inside]
posted by flex on Sep 1, 2014 - 45 comments

No Fruit From Labor

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

Let's Face It, Leaves Are Dumb

The Awl: How to make a salad without all those dumb leaves
posted by The Whelk on Jun 5, 2014 - 109 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

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

Many recipes for candy

Make your own candy (canes). Konpeitō. Pop rocks. Rock candy. [more inside]
posted by aniola on Dec 13, 2013 - 28 comments

Microwave Timing Conversion Charts

So the label on your frozen food gives a cook time, but it says it's for a microwave of a wattage other than what it says on yours. How are you supposed to know how long to nuke it for? Well, you could consult one of these handy charts!
posted by Pope Guilty on Oct 17, 2013 - 64 comments

The Customer Isn't Always Right

For the first time in Kitchen Nightmares history, British chef Gordon Ramsay walks off his own show. In the segment that aired this week, the difficult owners of Amy's Baking Company in Scottsdale, AZ - Samy and Amy Bouzaglo - are shown stealing tips from their waitstaff, admitting to firing more than 100 employees over a one year period, firing a waitress for asking a question, telling a customer who had been waiting over an hour for his food to go fuck himself (yes, the police were called during filming), and passing off frozen, pre-made raviolis and desserts as if they were homemade. The couple was so resistant to criticism that even the typically steadfast Ramsay decided he couldn’t help them and shut the show down before beginning the rehab phase. [more inside]
posted by phaedon on May 15, 2013 - 487 comments

Kitchen Junkets and Contra Dance

Kitchen Junkets in New England homes were a wintertime venue for live music and contra dance - a social dance form that's never really faded from the region's popular culture. Often credited with keeping the form alive, scholar/musician Ralph Page celebrated the kitchen junket and other contra traditions from 1949-1984 in his hand-printed magazine Northern Junket, available indexed and fully digitized via the University of New Hampshire. [more inside]
posted by Miko on Mar 3, 2013 - 15 comments

Dred Reckoning

I’m about to tell you a story about videogames, kitchens, and internet forums that has a happy ending. Stop laughing, I’m serious. - A woman gamer declares Gaslamp Games's Dungeons of Dredmor forums awesome.
posted by Artw on Aug 27, 2012 - 77 comments

super quick kitchen tips

America's Test Kitchen Super Quick Video Tips: "Test Kitchen wisdom distilled into eminently watchable video clips" of no more than a minute or two long, including tips for meat (how to make the most perfect bacon ever - how to quickly defrost meat - how to dry-age steak at home) to coffee (how to make pour-over coffee - how to fake a latte at home) and wine (the fastest way to chill wine) to pizza (flattening dough and baking a perfect thin-crust pizza ) and general kitchen tips (is your knife sharp enough? - do you really need to buy regular olive oil? - how to quickly soften butter and soft cheese). And there's Ask the Test Kitchen quick video tips as well (what's the best way to peel eggs? - how do I store brown sugar?).
posted by flex on May 23, 2012 - 72 comments

new life from leftovers

Don't toss that celery base! Did you know you can use it to re-grow a new bunch of celery? The same thing works for romaine lettuce and bok choy. You can regrow scallions or leeks or any cooking onion. You can grow garlic. What about lemongrass or ginger? Try planting pepper seeds or key lime seeds; a leftover pineapple top or the classic avocado pit. You can eat the leaves from carrot tops or sweet potato vines or just keep them as houseplants. Seeds Straight From Your Fridge (NYT link)
posted by flex on Apr 25, 2012 - 108 comments

True Adventures in Better Homes

True Adventures in Better Homes - Here is a collision of two worlds: men’s adventure magazines or “sweats” meets Better Homes and Gardens. These photocollages are set against the backdrop of the McCarthy era, advertising, sexual repression, WWII and the Korean War. The cool, insular world of mid-century modern living glossed over all danger and darkness, which the heroic male fought off in every corner.
posted by Artw on Apr 16, 2012 - 44 comments

The Victorian Kitchen Garden & a metric butt-ton of historical reconstruction series

The Victorian Kitchen Garden is a 13-part TV series that aired in 1987 on BBC2. It follows the month-by-month restoration of the Victorian walled kitchen garden at the Chilton Foliat estate in Wiltshire, England. Almost all the episodes are available to watch online. (via hark, a vagrant) It had three sequels - The Victorian Kitchen, The Victorian Flower Garden, and The Wartime Kitchen and Garden - and inspired more recent historical reconstruction programs: Tales From the Green Valley, A Tudor Feast at Christmas, Victorian Farm, Victorian Farm Christmas, Victorian Pharmacy, and Edwardian Farm. (Victorian Farm and Edwardian Farm previously.) [more inside]
posted by flex on Feb 26, 2012 - 29 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

"My cake is ready!"

Kitchens of the Future! [SLYT]
posted by Fizz on Sep 17, 2011 - 22 comments

“When I made the chili for myself, I accidentally added tears.”

Henry's Kitchen is a cooking show unlike any other: it is unpretentious (he's no arrogant, trained chef), dramatic in a unique way, and has some information that one doesn't find anywhere else. Henry's Anytime Chili for One is a classic. There's also Killer Oven-Baked French Toast, Spicy Shepherd's Pie, and Delicious Nutty Chocolate Truffles.
posted by esprit de l'escalier on Sep 5, 2011 - 68 comments

Nothing gets this girl excited like a good meat sale!

Freezer Meals on the Cheap.
posted by bwg on Jun 26, 2011 - 94 comments

Happier meals

Happier meals: four Toronto chefs reimagine the Big Mac combo. Behind the scenes.
posted by shakespeherian on May 25, 2011 - 46 comments

Modernist Cuisine in 6 Volumes

Modernist Cuisine, a 2400-page, 6-volume lavishly-illustrated and highly-anticipated $625 list price set (available for pre-order) by authors Nathan Myhrvold, Chris Young, and Maxime Bilet, expounds a deeply scientific and avant-garde take on cooking techniques and been praised as the most important cookbook of the last 10 years. Its burger recipe. Its kitchen.
posted by shivohum on Feb 4, 2011 - 156 comments

Heloise on the high seas

Offshore drilling/container ship catering crews know some really cool kitchen tricks. (equipment cleaning/maintenance/repair tips, not cooking tips.) [more inside]
posted by magdalenstreetladies on Jan 1, 2010 - 37 comments

Sorry, I was looking for the hot sauce.

Dutch artist Zeger Reyers has created some ponderous and messy installations in the past. However, his latest one, Eating the Universe, definitely needs to be cleaned up. [more inside]
posted by Hardcore Poser on Dec 3, 2009 - 56 comments

Kitchen Sink by Alison Maclean

Kitchen Sink is a creepy short film made by Alison Maclean.
posted by sciurus on Oct 13, 2009 - 30 comments

Cooking with Masao

Sharing means caring, right? Well, Masao would like to share with you his techniques for cooking Torta di ceci which is a type of Italian cake. If beverages are your thing, perhaps you'd like a nice glass of Sambuca exotic fruit punch, some peach juice, or something he calls his "Super Energy Raisin Juice". More of a hot dog or sausage person? Well then, our buddy Masao has got that covered for you!

In all fairness, these video clips might ruin your appetite so be aware of that in advance.
posted by GavinR on Jun 25, 2008 - 22 comments

Wash Your Weave, Brush Your Bong

How To Clean Stuff. From kitchen and bath, to flooring and carpets. Indoors, outdoors, your car, dog, colon and bong. More than 800 cleaning tips in all. Submit your best ideas. Each one that gets published, the site will contribute to the Clean Water Fund.
posted by netbros on May 29, 2008 - 5 comments

Swine Before Pearls

On ham, with a fascinating (well, unless you're kosher) history of colonial curing methods.
posted by digaman on Oct 19, 2007 - 46 comments

doctor delicious and molecular gastronomy

Carbonated watermelon. Gelatin spheres with liquid centers. Broths and sauces whipped into foams. When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking. Want to turn your kitchen into a science lab? Check out 25 extreme kitchen gadgets. Related, previously on Mefi: molecular gastronomy.
posted by madamjujujive on Oct 10, 2007 - 51 comments

Where's my flying car?

Some Futurists got it Wrong. Others simply got it awesome and awesomer.
posted by Lord_Pall on Sep 10, 2007 - 41 comments

The coolest kitchen ever?

Behold: the self-contained circular kitchen. Design coolness for apartment dwellers. "After centuries of conventional kitchen design, the self-contained circular kitchen challenges many of the notions of a normal kitchen, treating it more as an appliance than a dedicated, inflexible room."
posted by CunningLinguist on May 13, 2006 - 37 comments

A Valedictory Forbidding Antacids

Vittles and verse - two great tastes that taste great together. Ladies and gentlemen, I bring you the poetry of cookery. As an appetizer, Chris Tusa serves up a tasty bowl of gumbo; next comes the entree, Mark Strand's comforting pot roast. Meanwhile, Shanna Compton imagines herself as the food itself -- eager ingredients in the skilled hands of Jacques Pepin. If you'd prefer to dine out, Charles Simic presents the menu of Cafe Paradiso, while Don Winter, a former night manager at a Niles, Michigan Burger Chef, proffers a more downmarket culinary experience. Bon appetit! (Poemhunter.com previously on MeFi here. )
posted by GrammarMoses on Apr 26, 2006 - 4 comments

Englands knife ban

Englands proposed kitchen knife ban. Since May, "A&E doctors [have been] calling for a ban on long pointed kitchen knives to reduce deaths from stabbing." That's right, kitchen knives. Apparently, a full 1/3 of all deaths in the UK are knife-related. "The doctors, as part of their research into ways to reduce violence, say they consulted with leading chefs who said long knives were not needed for cooking." But not everyone agrees: Peter Hamm, a spokesman for the Brady Campaign to Prevent Gun Violence, which supports gun control, joked, "Can sharp stick control be far behind?"
posted by j.p. Hung on Sep 16, 2005 - 96 comments

I hate you Charles Schultz.

Are you anxious at the thought of cooking?
posted by Captaintripps on Feb 24, 2005 - 26 comments

Chilling your food.

Non-electrical refrigerator. This stove is cool for the single person on the go type. "The History of the Refrigerator and Freezers."
posted by thomcatspike on Mar 23, 2004 - 18 comments

If you can't stand the heat,

If you can't stand the heat, better stick to the kitchen of your dreams... Reading about the new industrial home chic in last week's Time and The Wall Street Journal, with its Viking and SubZero worship, how couldn't one be reminded of Mark Shatzker's now classic "My Dream Kitchen" piece for McSweeney's? In the light of all this fetichism, it deserves to be read afresh. For a sobering dessert, may I propose a look at Julia Child's kitchen, now in the Smithsonian?
posted by MiguelCardoso on Oct 15, 2002 - 34 comments

Happy birthday, Julia!!

Happy birthday, Julia!! American cooking diva Julia Child turns 90 years of age today. She might be slowing, but she hasn't stopped ... and she certainly hasn't stopped eating butter and cream.

Her contributions to American culinary arts, particularly in the area of home cooking, are nearly immeasurable. When you have a look at the way we were cooking before "The French Chef" came along, you'll be doubly grateful for what she's taught us.

She's left her longtime home in Cambridge, Massachusetts for much smaller digs in Santa Barbara, California ... and subsequently donated her legendary kitchen and over 1,200 items from it to the Smithsonian Institution, who disassembled it and painstakingly rebuilt it inside the museum. Julia's Kitchen at the Smithsonian opens to the public on Monday.
posted by chuq on Aug 15, 2002 - 35 comments

Physics inside a microwave oven.

Physics inside a microwave oven. I came across this informative link while looking up some physics information. I thought this short movie of a grape in a microwave was amazing. My microwave has never done anything as cool as this.
posted by jragon on May 24, 2002 - 11 comments

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