In Mamas Kitchen
was born in the experience of living in New York where a bodega
exists within blocks of a Jewish deli
which is around the corner from an Italian salumeria
which shares space with Chinatown
which abuts Soho's gourmet stores
. While this speaks of the legendary variety available in New York, it also tells of similarity, for in every bodega, every salumeria is someone shopping for the food that sustains physical life with a recipe
that nourishes our hearts.
posted by netbros
on Dec 15, 2008 -
– everything you need to know about the delicious fruits and vegetables you enjoy. Answers about how to lower your cholesterol or how to prepare asparagus. You’ll find loads of background and variety information, nutrition specifics, serving sizes, preparation ideas and care and handling tips.
posted by netbros
on Jun 2, 2008 -
: He looks up at me and the bargaining begins. "If I eat two peas is that enough?" I am used to him starting the bids low. "Now Fred there are only seven peas on your plate, can't you just eat them? ". He then starts to turn pale. He slumps down into his chair and fiddles with his cutlery, accidentally on purpose knocking them onto the floor to create a diversion.
Can one determined woman turn Freddie into a vegetable lover
posted by bigmusic
on Apr 26, 2008 -
What Am I Craving? That's the question we always ask ourselves when thinking about what to eat. So we got to thinking: wouldn't it be cool to have a tool that could listen to what we were craving and then suggest something good to cook?
posted by amyms
on Jan 25, 2008 -
is a blog dedicated to helping you get more dining experience out of your animal. Most people stop at the skeletal muscle cuts, but there's a world of tripey goodness, not to mention snouts, feet, etc. Videos, recipes, photogalleries & more.
posted by jonson
on Nov 20, 2007 -
Jack Keller's winemaking site
has not only the basics
of home winemaking in 5 parts [12345
], but also information on more advanced topics
, including acidity
, and using a hydrometer
. Equally interesting is his extensive collection of recipes for making wines out of things other than grapes, including dandelions
and other edible flowers
, wild plants
, and pumpkins
. A complete list of recipes is here
, if you'd like to click through alphabetically, and a list of specially-requested recipes is here (scroll down a bit)
posted by Upton O'Good
on Oct 28, 2007 -
And by "wild" they mean "different." I'll say:
I like to take bologna and put it on a hot dog bun with string cheese and orange marmalade in the middle of the bologna, then micro wave it to melt the cheese a little--about 1 minute. Yum! I also like grape jelly and roast beef sandwhiches. I like grilled cheese sanwhiches, with strawberry jam and ham as the filling. Hamburgers on a plate, no bun, smothered in syrup or honey is good too.
posted by KevinSkomsvold
on May 10, 2007 -
Feed Me Bubbe
Why doesn't everyone do this with their grandmother? Avrom and his bubbe in a charming series about her great looking food. Learn a little yiddish
while you're at it. O, yeah, there's videos here people...
posted by dozo
on Feb 16, 2007 -
We're all familiar with Peruvian ceviche/cebiche
(and if you're not, you should be), but what about ají de gallina
(shredded chicken in walnut-cream-chile sauce)? There's also papa a la huancaína
(potatoes with spicy cheese sauce) and ocopa
(the same, but with pecans and huacatay/black mint). Oh, and don't forget anticúchos
(marinated beef heart skewers) or causa limeña
(hard to explain, but it's like a really amazing potato salad). Peru has a substantial and long-standing Chinese population, which has resulted in Chifa (some debate
on whether that's Cantonese
), Peru's "indigenous" Chinese culinary tradition. A staple (and my comfort food) of chifa is arroz chaufa
(from Cantonese "chow fan," --> "fried rice").
Peruvian cuisine is getting a boost of interest around teh interwebs, thanks in no small part to dedicated blogs in English (1
) and Spanish (1
). Even Wikipedia has a substantial entry in English
). And the tourism industry hasn't missed out on this either
(warning, food pr0n & YouTube).
posted by LMGM
on Jan 23, 2007 -
(pronounced fuh), Hanoi's signature beef broth scented with ginger and anise, is one of the world's great culinary glories. Turns out it's not an ancient dish, but a 1950s-era syncretic product of the French occupation of Vietnam, which introduced the notion of boiling beef in a pot au feu
(which may be the origin of the name). The heady, fragrant noodle soup is a global hit
, prompting an international pho conference
, several good blogs
, and a sensual national obsession: "When Vietnamese talk of pho they think of sex
: 'We say that rice is a spouse, whereas pho is a lover.' " "Pho is life
, love and all things that matter." Tips on eating
pho - recipes and more inside.
posted by CunningLinguist
on Jan 10, 2007 -
is another application of wiki. Everybody go in, put in some of your favorite recipes, and cook dinner for your sweety. Thank me later.
posted by mychai
on Jan 28, 2005 -
Scary recipes from the past!
Included: Jello molds with meat inside, weird dinners made with hot dogs (including Circle Dogs, which would be the name of my band if I had one), and tuna spaghetti. Actually, I'd like to try some of the desserts...
posted by braun_richard
on Jan 12, 2005 -
is a new product on the US market. It is classified as a flavoring, despite being 60 proof, and doesn't require any kind of license or special handling for purchase. You can apparently use it as a flavoring for many different recipes. I'm not sure if it will actually get you tipsy since the page mentions that it is "denatured". (courtesy of the Vice Squad
posted by rks404
on Jun 14, 2004 -
The Hillbilly Housewife. "I am just a humble, barefoot, hillbilly woman with too many irons in the fire like most folks...You will not find nutrional information with these recipe because I do not beleive that God intends normal, everyday eating to be a burden for His children."
posted by bingo
on May 15, 2004 -