547 posts tagged with cooking.
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It was just salt.

When you emigrate, you end up the last person to touch a lot of your family history. Somewhere along the line, we’ll forget my mom’s maiden name. We’ll forget what her actual name was before she changed it when she moved. We’ll lose language and the way to make a candle from ghee and a cotton ball. I can’t pull all of this information out of her, and I can’t carry all of it after she’s gone, and I panic when I think about how impossible it feels to one day not need her. But at least I can try to cook.
posted by ChuraChura on Dec 1, 2016 - 18 comments

Das Booty

Butt Cupcakes, the spiritual successor to Sexy Pudding 1, 2.
posted by phunniemee on Nov 7, 2016 - 12 comments

The uncertain history of Hollandaise: dueling stories of a tasty sauce

Hollandaise sauce might sound like a typical Dutch delicacy, however, it isn’t from the Netherlands at all, and instead was originally called Sauce Isigny (Google books) after a town in Normandy, Isigny-sur-Mer, known for its butter and other dairy products, but was renamed Sauce Hollandaise in World War I when butter was imported from Holland. Or was it? (Gb). When the once exiled Huguenots returned from northern Europe back to France, they may have brought a creamy, lemony sauce known as Sauce à la Hollandaise, as listed there in François Marin's 1758 cookbook Les Dons de Comus, and similarly in The Book of Household Management by Mrs. Isabella Beeton as "Dutch Sauce for Fish," and "Green sauce, or Hollandaise verte" (Archive.org). [more inside]
posted by filthy light thief on Nov 2, 2016 - 58 comments

"It suddenly looks like it's made for cooking"

In Food Hacking, a documentary series of shorts from Vice's Munchies, host Simon Klose explores the people and science mapping out new boundaries of Japanese cuisine, as well as their social and environmental implications. [more inside]
posted by Room 641-A on Oct 27, 2016 - 3 comments

Or you could just buy some Eggos

Stranger Things is streaming on Netflix, so just in time for Halloween, Netflix Kitchens shows you how to make French Onion Barb and Demogorgon Pie.
posted by Room 641-A on Oct 24, 2016 - 9 comments

Delicious in any language

The PBS documentary series "The Migrant Kitchen" explores Los Angeles’ booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience. The filmmakers visit the kitchens of those who have transformed the culinary landscape of the city, combining traditional ethnic cuisines and a fusion of new flavors and techniques. Ep 1: Chirmol: How a Guatemalan Tradition Journeyed to an American Menu; Ep 2: Barkada: L.A.’s Exploding Filipino Food Movement; Ep 3: Mercado: Artisanal Street Food & L.A.'s Best Mole; Ep 4: Loghmeh: Whole Animal Roasts & Middle-Eastern Culinary Traditions; Ep 5: Banchan: Korean Food Beyond BBQ. [Scroll down the pages for related background and recipes.]
posted by Room 641-A on Oct 22, 2016 - 9 comments

It's a walk off!

The Great British Bake Off disaster: why the BBC got burned - thought with Mel and Sue leaving the show Channel 4 may have "just bought a tent."
posted by Artw on Sep 13, 2016 - 86 comments

But that's up to you!

All Chef John rhymes from 2012 to 2015.
posted by Foci for Analysis on Sep 2, 2016 - 12 comments

Deep-fat fryers and dunking Jaffa Cakes: a nation further divided

As the UK continues to absorb the implications of the Brexit referendum vote, further splits open due to the (possibly overcooked) arguments between TV cooking show hosts. The declaration of one, that “no family should own a deep-fat fryer” leads to the reply that “...the UK was built on chips and spam fritters.” Host hostilities are further inflamed by the cultural flashpoint of whether Jaffa Cakes should, or could, be dunked in tea, with the retort of “We don't do that in the south, you know.” (Previously [1] and [2]) [more inside]
posted by Wordshore on Aug 28, 2016 - 92 comments

"They didn't want people to become too happy with receiving food relief"

"Whatever [the ingredients] taste like together is not particularly relevant." Terry Gross interviews married culinary historians Jane Ziegelman and Andy Coe on the culinary history of the Great Depression and their new book 'A Square Meal' (37:00 audio, transcribed sections)
posted by The Whelk on Aug 27, 2016 - 50 comments

How hot is too hot?

The Food Lab teams up with Adam Savage's (MeFi's own) Tested to find the perfect method for searing steaks.
posted by Harald74 on Aug 26, 2016 - 18 comments

Madam you have got to be joking. You cannot contain the Boris.

NO BS, JUST SHOOTING - DOOM overview is a heartfelt game review from Life of Boris. Boris will inform you about many aspects of Slav life, including How to squat like slav and Why Slavs wear Adidas. Also Russian language. [more inside]
posted by Johnny Wallflower on Aug 10, 2016 - 11 comments

Love, Loss, and Kimchi

" I’d create true fusion one mouthful at a time, using chopsticks to eat strips of T-bone and codfish eggs drenched in sesame oil, all in one bite. I liked my baked potatoes with fermented chili paste, my dried cuttlefish with mayonnaise."

Michelle Zauner writes on how Korean food helped her connect with her mother after her death, winning Glamour's 11th essay contest.
posted by FirstMateKate on Aug 8, 2016 - 9 comments

Chill Indian cooking

Indian cooking doesn't get any more genuine than this guy cooking all kinds of delicious dishes in his village: chicken kulambu, prawns, fish kulambu, octopus kulambu , duck. There's also these street food videos on nendran chips, making biryani for 500 people, egg noodles for 40 people.
posted by Foci for Analysis on Aug 7, 2016 - 19 comments

"It's fire and food and spices"

What is a queer kitchen? Is there a recognizable queer style or sensibility that can be expressed through food? These questions and more were at the heart of a recent conversation hosted at the Williams Sonoma flagship store in San Francisco's Union Square during the city's Pride Weekend.
posted by BekahVee on Jul 5, 2016 - 47 comments

Well-seasoned cast-iron pans are the new broken-in jeans

“I have two that are just coming along now,” Ms. Lundy said in the nurturing tone usually reserved for children, sourdough starters and rosebushes.
posted by bq on Jun 29, 2016 - 95 comments

The only true form of eating

German YouTuber Eating with Two Hands insists: "I am of the opinion that eating is only true when done with the motions of our two hands. The invention of cutlery, namely fork and knife, was highly unnecessary." See it in practice: Tasty Fruit Salad (with Goldsaft), Instant Breakfast Cereal and Cheese and Grapes. Tasty!
posted by bjrn on Jun 25, 2016 - 34 comments

Consider Cooking The Lobster

The Food Lab finishes of a week of Lobster talk (how to buy and store, soft shell vs. hard shell) with the definative answer to "How do you cook and shuck a lobster?"
posted by The Whelk on Jun 18, 2016 - 21 comments

North vs South Vietnam

A History of Pho
posted by Bee'sWing on Jun 2, 2016 - 41 comments

The Pizzle

Dennis Lee makes and eats garbage food
posted by clorox on May 31, 2016 - 27 comments

Dinner is shipped.

The most unsexy, onerous, absurdly challenging task I face on a daily basis is figuring out how to put food in my body.... I’m eating, but I’m not deluded enough to think I’m eating well. It’s a problem most working people I know struggle with. How do you possibly come up with the many hours per week it takes to plan, shop for, and execute meals that are actually good for you? In recent years, meal-subscription services have been offered up as a new solution for this outwardly unimpressive problem. So I decided to embark on a six-week mission to find the one service that rules them all.
posted by mudpuppie on May 25, 2016 - 216 comments

It tastes like shiny!

Olga Noskova bakes cakes. Really, really shiny cakes. And she makes it look easy.
posted by Room 641-A on May 18, 2016 - 34 comments

Quiche and a milkshake

I was Prince's private chef - Margaret Wetzler talks about her experiences cooking for the late musician
posted by a lungful of dragon on May 7, 2016 - 70 comments

Aunt Mary's graduation class. She was kept home for fear of the typhoid.

"The Pot And How To Use It": Roger Ebert's long, slightly crazed love-letter to the humble rice cooker.
posted by Itaxpica on May 5, 2016 - 19 comments

Short Attention Span Theatre: Cooking Edition

Tastemade, the food and travel video network, (previously) has an extensive collection of short (15-60 second) food and cooking videos (and photos) from around the world. Incredibly, many recipes are self-explanatory on their own, but most have the full recipe in the comments: Japan; Brasil; Español; Indonesia; Chile; UAE. The main Tastemade Instagram account includes English versions of at least some of the other videos. [Jaunty auto-playing music alert.]
posted by Room 641-A on May 5, 2016 - 4 comments

Starter D'ough!

Back in March, Sam Sifton wrote an aspirational story about sourdough starters (previously) for The New York Times. On behalf of those of us who aspire, Sarah Jampel responds with "How My Soudough Starter Took Over My Life.".
posted by Room 641-A on May 4, 2016 - 31 comments

How to mindfully eat popcorn

One kernel at a time (SLYT)
posted by Johnny Wallflower on Apr 18, 2016 - 30 comments

Cook and cook and keep on cooking

Bon appétit! Twitch.tv is launching a new Food Channel by marathon streaming all 201 episodes of Julia Child's groundbreaking TV series "The French Chef." [more inside]
posted by dnash on Mar 15, 2016 - 24 comments

What do deep-fried atrocities have in common with truffles?

Do you get nostalgic for the days when the tag "barely legal food porn" was applied with discretion to things more interesting than burgers with 1000 slices of cheese? Well, yearn no more; after more than 5 years' hiatus François-Xavier is once more updating the incomparable FXcuisine.com [more inside]
posted by protorp on Mar 11, 2016 - 25 comments

The Vast Bay Leaf Conspiracy

In search of confirmation, as well as freedom to ignore the bay leaf portion of future recipes I might encounter, I reached out to a number of chefs and asked them, “Are bay leaves bullshit?
posted by josher71 on Mar 8, 2016 - 169 comments

New hosts for America's Test Kitchen announced

As foretold by comments in this previous thread, CCO Jack Bishop announced today that Julia Collin Davison and Bridget Lancaster are the new hosts of America's Test Kitchen. [more inside]
posted by ndg on Mar 3, 2016 - 51 comments

Buckwheat - Rhubarb - Sorrell

The Plant Food Tree of Life leads you through the major plant foods and their evolutionary relationships. It is a complement to the list view of the same information, in which each link takes you to a related article at the excellent blog, The Botanist in the Kitchen.
posted by Rumple on Feb 26, 2016 - 17 comments

We’re not doing science, we’re doing magic.

Garlic Bread of the Revolution: My suggestion? Share this bread with people you really like, so you’ll all smell like garlic.
posted by Evilspork on Feb 20, 2016 - 75 comments

"Men are the new carpetbaggers..."

The Testosterone Takeover of Southern Food Writing In which Kathleen Purvis asks why male voices have come to dominate big-market Southern food writing and pokes at the genre's resulting obsessions with "bourbon, barbecue and pork belly." From The Bitter Southerner.
posted by Miko on Feb 16, 2016 - 41 comments

The cat's name is Haku

Jun cooks Fluffy Omurice
Jun cooks Koi fish sushi
Jun cooks Chicken Nanban
[more inside]
posted by ChurchHatesTucker on Feb 5, 2016 - 28 comments

Brownian notion

Maximizing Food Flavor by Speeding up the Maillard Reaction.
posted by storybored on Jan 17, 2016 - 32 comments

Leaf fat is particularly well suited for baking – pie crusts especially

'I Butchered a Pig' - The process of butchering an entire pig while trying not to waste anything, documented by Mefi's own backseatpilot. [via mefi projects]
posted by The Whelk on Jan 17, 2016 - 82 comments

A new idea in the world of vegan cooking, or, blowing minds with brine

Vegan Meringue Has Arrived thanks to aquafaba (bean water). [more inside]
posted by aniola on Jan 12, 2016 - 64 comments

"It's really hard to mess up a Yorkshire Pudding"

There's a lot of folk wisdom and myths surrounding baking Yorkshire puddings, so J. Kenji López-Alt decided to test them all and figure out which (if any) are true.. Previous perfect puddings post.
posted by The Whelk on Dec 28, 2015 - 54 comments

We settled in Astoria and it was here that I met Christopher Walken

Lidia Celebrates America: Home for the Holidays "This special features Lidia and six celebrity guests—Christopher Walken, Ann Curry, Padma Lakshmi, Rita Moreno, Marcus Samuelson and Carlo Ponti, Jr. as they share their immigrant experiences and holiday traditions."
posted by kliuless on Dec 24, 2015 - 1 comment

Mincemeat, no I mean real mincemeat

Around Christmas weird vestigial foods reappear. Fruitcake, eggnog, and weirdest and in America all but forgotten: mincemeat pie. The modern take is a sort of sugary glop made by grinding dried fruit, leaving even the homemade stuff mostly miserable and pointless. But it wasn't always like that way as the late (previously) Cliff Doerksen noted. [more inside]
posted by sotonohito on Dec 20, 2015 - 85 comments

Macs and Cheeses of the Internet

The Secret History of Mac and Cheese. [more inside]
posted by curious nu on Dec 4, 2015 - 26 comments

Reality is squares of peanut butter toast

At The Atlantic, Elizabeth G. Dunn dispels the Myth of 'Easy' Cooking.

While Dunn sees takeout and premade food as a modern solution, Tamar Adler maintains that home cooking can be simple. In her 2011 book The Everlasting Meal, she tries to dispel myths about homecooking and eliminate the idea that cooking has to be magic (YT).
posted by tofu_crouton on Dec 3, 2015 - 197 comments

Several Witty SF/F Stories from 2015--Some Humorous, Some Serious

Heather Lindsley's "Werewolf Loves Mermaid," Sunil Patel's "The Merger," and Emil Ostrovski's "Tragic Business" develop humorous situations from SF/F motifs: cryptid romance, intergalactic business negotiations, and the cycle of death and rebirth, respectively. Lincoln Michel's "Dark Air" combines common weird fiction / horror situations with a very dry, very dark sense of humor. Naomi Kritzer's "So Much Cooking" is a serious SF story about a grave possibility, but it brings the matter home via a witty parody of a cooking blog.
posted by Monsieur Caution on Nov 29, 2015 - 9 comments

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 - 59 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

OkonomiYumi!

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

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