503 posts tagged with cooking.
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You might say the secret ingredient is salt.

Laurel Randolph comes up with Simpsons inspired recipes for Paste Magazine - Clove And Tom Collins Pie - Little Meatloaf Men - Üterbraten - Thanksgiving edition.
posted by The Whelk on Nov 27, 2015 - 56 comments

Not without my floured hands at the wheel.

Christopher Kimball, the 'kitchen stickler' behind the beloved Cook's Illustrated magazine and PBS' highly-rated America's Test Kitchen show, is leaving the kitchen amidst a leadership shakeup at the company he founded. The last letter from Vermont has not yet been published. Previously
posted by anastasiav on Nov 17, 2015 - 152 comments

Something to go with your breakfast this morning.

Anthony Bourdain goes to a Waffle House.
posted by AlonzoMosleyFBI on Nov 15, 2015 - 120 comments

“What a pity it isn’t illegal.”

" Chinese emperors of the Tang Dynasty liked their ice cream a special way: Fermented buffalo or goat milk was heated, then thickened with flour and seasoned with camphor, which made it flake like snow. For good measure fragments of reptile brain were added, along with an eyeball or two." - "It Ought To Be Called Vice Cream" - Austerity Kitchen on the social and technological history of Ice Cream.
posted by The Whelk on Nov 14, 2015 - 17 comments


How a Guatemalan chef became the owner of an okonomiyaki restaurant in Hiroshima. [more inside]
posted by bigZLiLk on Nov 7, 2015 - 27 comments

a patchwork of colors and flavors

The idea behind Cookbook Club is a simple one—a group of friends all make recipes from the same book and gather to share the results, a crowdsourced feast. But there's a bit of magic to Cookbook Club that I didn't anticipate when I attended my first meeting, walking into an unfamiliar house clutching a bowl of pumpkin seed dip from Diana Kennedy's The Essential Cuisines of Mexico.
posted by divabat on Oct 22, 2015 - 11 comments

You will need: sugar, corn syrup, dentures...

Haven't you always wanted to eat your own teeth? Now you can.
posted by The Whelk on Oct 21, 2015 - 28 comments

"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

"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

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

You Suck At Cooking

A cooking channel with a twist... [more inside]
posted by ellieBOA on Sep 28, 2015 - 32 comments

One tiny warm spot in the center, and a narrow ring of mediocrity around

When shopping for a microwave oven, bring a box of appalams and cook four of them for 30 seconds. (via What if? xkcd via this amusing ELI5 about a microwave-resistant gnat)
posted by elgilito on Sep 21, 2015 - 38 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

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

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

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

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

A Crumby Post About Some Stale Ash Bread

In AD 79, a baker put his loaf of bread into the oven. Nearly 2,000 years later it was found during excavations in Herculaneum. The British Museum asked Giorgio Locatelli to recreate the recipe as part of his culinary investigations for Pompeii Live. [more inside]
posted by Miko on Aug 12, 2015 - 29 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

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

a new way to prepare eggs

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

A box of magic

The Magic Chocolate Flower Dessert was created by Portuguese pastry chef Joaquim Sousa. Here he demonstrates how to make it. (Via)
posted by growabrain on Jul 9, 2015 - 8 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

At last! The fruit cutting championships!

The Fruit Cutting Championships, a 2008 episode of the TV Tokyo variety show TV Champion 2, complete with commercials. Remarkably entertaining despite the language barrier (due to the visual nature of the competition). Event breakdown/explanation after the fold. [more inside]
posted by DoctorFedora on Jun 25, 2015 - 15 comments

Full cast and crew

David Lebovitz visits the Le Creuset factory in Fresnoy-le-Grand, France.
posted by a lungful of dragon on Jun 22, 2015 - 45 comments

"But this love of food hasn’t translated into a love of cooking."

The $5 Billion Battle For America's Dinner Plate
posted by the man of twists and turns on Jun 15, 2015 - 193 comments


Do Androids Dream Of Cooking? The following recipes are sampled from a trained neural net. Happy cooking!
posted by The Card Cheat on Jun 12, 2015 - 62 comments

A Goode Soop

Cooking In The Archives: recreating recipes from the Early Modern Peroid (1600s-1800s) in a modern kitchen. Not old enough? Then try some authentically medieval recipes.
posted by The Whelk on May 27, 2015 - 41 comments

Tortoises Try Tiny Pancakes (as classical music plays)

Reviews are mixed. [more inside]
posted by Going To Maine on May 21, 2015 - 22 comments

Breakfast at Noon is still Breakfast

We talked to registered dietitians, personal trainers, health editors, book authors, nutritionists, and healthy food writers and asked them -- what do you eat for breakfast? (buzzfeed)
posted by The Whelk on May 11, 2015 - 164 comments

I think that splotch was Tabasco

" “I tell my daughters that when I go, they’ll know the good recipes from the dirty pages.” [NYT]] A group of Nashville writers mounts an exhibit of the dirty pages from their own family cookbooks.
posted by Miko on May 6, 2015 - 21 comments

To Build A Better Fire

Building a stove is simple. Building a good stove is hard. Building a good, cheap stove can drive an engineer crazy
posted by the man of twists and turns on Apr 24, 2015 - 26 comments

students, artists, lazy people, poets, dreamers, even Polish physicians

Edouard Pozerski de Pomiane was a physician and biologist with a particular interest in gastronomy and cooking. Long before thirty, twenty, and fifteen minute meals, de Pomaine made La cuisine en dix minutes. [more inside]
posted by the man of twists and turns on Apr 21, 2015 - 5 comments

All the Noms

FoodGawker is basically a food-based search engine, complete with pretty pictures of really good lookin' foods and the links to their recipes. [more inside]
posted by ourt on Apr 17, 2015 - 8 comments

Out With The Caraway, In With The Ginger

FiveThirtyEight tracks the trends in US spice consumption over the last 50 years.
posted by Horace Rumpole on Apr 6, 2015 - 64 comments

Dough wrapped around a filling

Dumpling Week has come to Serious Eats! Learn about dumplings around the world, which frozen potstickers are best, where chicken and dumpling soup came from, and how to make your own pierogi, xiao long bao, and gyoza. It's a dumpling party!
posted by sciatrix on Mar 29, 2015 - 53 comments

The Cook's Thesaurus

Got a recipe with an ingredient you can't find? Never fear, the Cook's Thesaurus is here. The Cook's Thesaurus contains information on thousands of ingredients and kitchen tools, including recommended substitutions and commentary on flavors, and is especially useful for people learning to improvise in the kitchen. Entries range from callaloo to huauzontle to Velveeta. There's even sometimes a bit of colorful commentary, as in the entry for chipped beef.
posted by sciatrix on Mar 26, 2015 - 19 comments

It Rains Fishes and Dancing Shrimp

Thai Curries — Kaeng (or Gkaeng or Gaeng). Award-winning cookbook author, cooking teacher, and tour guide Kasma Loha-Unchit discusses Thai curries. More detail on making curry: making curry paste from scratch, tips on equipment and technique, tips on prepping herbs and spices, the importance of the mortar and pestle. [more inside]
posted by Lexica on Mar 23, 2015 - 15 comments

Likely to give pizza purists apoplexy

31 Exciting Pizza Flavors You Have To Try. Native New Yorkers should probably not click through and may wish to revisit this thread instead.
posted by Lexica on Mar 20, 2015 - 133 comments

"...hollow out a heel of french bread and stick a whole onion into it"

Irish-American Dining. A history of and guide to food that is expressly Irish-American, by Mefi's own Max Sparber. Irish Egg Rolls! Early onion-based pub food! The hidden history of the Shamrock Shake! [via mefi projects]
posted by The Whelk on Mar 17, 2015 - 57 comments

The Mid Century Menu, as seen in cookbooks and brochures

Have you ever looked at a recipe in a mid-century cookbook and thought, “Ew. That is so nasty.” But you couldn’t stop looking at the recipe. Or thinking about it. As time went on, you kept going back to the book, thinking, “I wonder what it tastes like?” Then the Mid-Century Menu is for you. And so is: Barbecue Bean Jello Mold. Spaghetti Subs. Candied Crackers. Oh, and Happy Saint Patrick’s Day! [more inside]
posted by julen on Mar 17, 2015 - 61 comments

Cooking by supercomputer

The robot cookbook: can a supercomputer write recipes? Watson, IBM’s supercomputer, has (with help from the Institute of Culinary Education) written what IBM's Florian Pinel calls "the first specimen of a new generation of smarter cookbooks". Do the unusual ingredient combinations work, or is plum pancetta cider really as disgusting as it sounds? IBM sent a food truck to SXSW to (ahem) road-test the recipes. Reports are, the Bengali butternut BBQ sauce is delicious. Of course, there's a TED talk.
posted by Lexica on Mar 6, 2015 - 25 comments

The ultimate vegan ramen

Climbing Mt. Ramen, vegan-style. For the past four years, J. Kenji Lopez-Alt of Serious Eats has gone vegan for the month of February.
This is hands-down the best bowl of ramen I've ever made. And it can all be yours—with a little bit of heavy-duty climbing, that is. It's a bear of a recipe with many moving parts and tons of individual elements that need to come together in one bowl at the end. Set aside at least half a day for this project because you won't be making it on a weeknight. That said, it's not very difficult, technique-wise, lots of simmering and straining and just a bit of roasting. Come with me. I can lead the way and put the anchors in for you, but you're going to have to pull yourself up to the top.
posted by Lexica on Mar 4, 2015 - 16 comments

Next I would like to visit Okonomiyaki Galaxy please 

Okonomiyaki World is a surprisingly comprehensive cooking resource that includes a history, recipes and variations for both Osaka/Kansai and Hiroshima styles, information on ingredients and nutrition, supplies and utensils, restaurants serving okonomiyaki around the world, and even an okonomiyaki discussion group. The only thing it's missing is a banjo tribute that features animated, dancing cats, but this link has you covered.
posted by Orange Dinosaur Slide on Mar 3, 2015 - 25 comments

The Weird Al Yankovic Namesake Sandwich He Never Knew He Asked For

AVclub.com asked Weird Al Yankovic, "If a deli named a sandwich after you, what would be on it?" His answer:
I’d say a fire-roasted eggplant, some roasted red peppers, diced heirloom tomatoes, some thin-sliced red onions—maybe double up on the onions and have some caramelized onions on top of the sliced onions. A little basil, some arugula, some chopped and marinated mushrooms, maybe a slice of fresh avocado, some alfalfa sprouts, a dose of hummus, a drizzle of pomegranate molasses and put it on a warm toasted French roll lovingly sprinkled with some truffle oil.
Challenge accepted.
posted by Lexica on Mar 1, 2015 - 55 comments

That goat does not care.

Cooking with Christopher Walken Spoiler: They roast a chicken.
posted by boo_radley on Feb 21, 2015 - 29 comments

Cuchillos Abajo

Carlos Llaguno Garcia, the Mexican born chef who rose from being an undocumented immigrant to executive chef at Les Halles, has died of cancer. He was 38. Carlos gained some minor television fame when he took his former mentor, Anthony Bourdain, on a tour of Puebla and Mexico City for No Reservations, and also appeared in his role as the restaurant's executive chef when Bourdain and chef Eric Ripert went back to work in the Les Halles kitchen for the show.
posted by BZArcher on Feb 13, 2015 - 14 comments

Sharonmelissa Roberson (a.k.a. Chef Fresh) interview on food justice

"To me this intersection [between food justice, fat-positive politics, and LGBTQ politics] seems clear as I live in a community where food is not easily accessible and I’m a fat dyke… We can simply look at the numbers and see that folks in poverty and are classified as food-insecure often have greater percentages of fat folks in their numbers. Often we get a lot of crossover between folks belonging to the LGBTQ communities and low-income folks. I’ve been doing food work with street-based queer youth for almost five years now. But beyond just the numbers we share this similar struggle, this fight for what’s just. We are all part of groups that are marginalized by society and many of us are doing work in many of these spaces."
posted by Juliet Banana on Feb 2, 2015 - 49 comments

Early culinary self-sufficiency

The History Kitchen takes a quick look at the food of the California Gold Rush, and has a recipe for Hangtown Fry.
posted by Brandon Blatcher on Jan 27, 2015 - 16 comments

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