237 posts tagged with cooking and food. (View popular tags)
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Those acorns went straight to his legs.

This video is an eight minute tutorial on how to carve an Iberian ham. You might feel the need to pause it for a drink and a plate of jamon at your nearest tapas.
posted by ardgedee on Apr 8, 2014 - 35 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

You are a little high..and bored with the same old munchies (slyt)

you will so want to make some up...like about a dozen..or two! Chili Relleno simply means ‘stuffed chilies’ that form a part of the Mexican cuisine. This dish traces its origins to the city of Puebla and consists of roasted poblano pepper, a mild pepper variety named after the city it comes from. Sometimes instead of poblano pepper, hatch green chile, Anaheim, pasilla or even jalapeño chili peppers are used. Commonly, queso Chihuahua or queso Oaxaca cheese is used for the stuffing. Generally, masa flour or egg whites with a pinch of salt is used as the batter for the chili relleno dish. [more inside]
posted by shockingbluamp on Feb 28, 2014 - 70 comments

anti-pasta and autarky

In 1929, Italian artist (author of The Futurist manifesto) Filippo Tommaso Marinetti opened a restaurant, La Taverna del Santo Palato [Tavern of the Holy Palate] in Turin. In 1930/31, Marinetti went on a polemical crusade against pasta, decrying it as holding the Italian people back.
In 1932, he wrote La Cuicina Futurista [The Futurist Cookbook]. Part manifesto, part cookbook, all promotional, it contained a host of sensational delights, like "Chicken Fiat": chicken roasted with steel ball bearings, on a bed of whipped cream, as well as desciptions of banquets, and a recounting of his success against pasta. [more inside]
posted by the man of twists and turns on Feb 20, 2014 - 25 comments

Plain But Sturdy Frontier Cake

Celebrate author Laura Ingalls Wilder's 147th birthday with a recipe for Laura's Wedding Cake, taken from Little House Cookbook, Frontier Foods from Laura Ingalls Wilder’s Classic Stories. (The Hairpin)
posted by The Whelk on Feb 8, 2014 - 30 comments

OnlyTheBestRecipes.com

OnlyTheBestRecipes.com : The top 1% of recipes from sites like allrecipes, food.com, epicurious, and foodnetwork. [via mefi projects]
posted by feckless fecal fear mongering on Feb 3, 2014 - 51 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

“Is there a gay sensibility? Can you see it in a work of art?”

America, Your Food Is So Gay
posted by the man of twists and turns on Jan 11, 2014 - 68 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

Allez Cuisine!

"Tell me what you eat, and I'll tell you what you are." -- Jean Anthelme Brillat-Savarin [more inside]
posted by zarq on Dec 22, 2013 - 152 comments

Hobbits would only drink ales since lagers are not found on Middle-earth

So, you want to eat like a hobbit do you? The big old dragon of Middle-Earth recipes is the charmingly retro 'Middle-Earth Recipes' (now with a more modern and photo-friendly blog version ) from which NPR's Beth Accomando has complied an all-day feasting menu suitable for marathon watching (or reading) assorted Lord Of The Rings media while Recipewise sticks to foods served by Bilbo in The Hobbit itself and explains the Victorian convention of high vs. low tea. (Author Diane Duane's own Hobbit-inspired recipe, Took Family Seed Cake can be made with poppy rather than caraway seed if that's your thing) Need something to do while digesting? Why not read about the history and meaning of the rural comfort food in Tolkien at Strange Horizons " Well Stocked Larders: Food And Diet Of Hobbits" by Stephanie Green.
posted by The Whelk on Dec 15, 2013 - 45 comments

I’ve Created a Muenster

The Bob's Burgers Experiment is a blog that documents one guy's ongoing attempt to devise recipes for and cook every pun-laden Burger of the Day featured on the show.
posted by schmod on Dec 3, 2013 - 55 comments

Turduckens, Cockentrices and Helmeted Cocks

If you think turduckens are just too easy: Things inside things. Things on top of other things. Things that look like things. Things that do tricks, and other subtleties.
posted by Joe in Australia on Nov 26, 2013 - 21 comments

Don't Forget it Jake, it’s Pie-Town.

Pie-Town was held today (in Chicago) with America’s Baking Competition finalist Francine Bryson and her (no kidding) Chocolate Peanut Butter Bacon Pie! And with National Pie-Day coming up in January, again, you'll be all ready for the Great American Pie Festival next April with the National Pie Championships in Florida. Or stay at home and try out the winning recipes from last year (mostly non-bacon, non chocolate, non-peanut butter fruit pies, but still...Pie!)
posted by Smedleyman on Nov 17, 2013 - 24 comments

Stuffed.

Occurring once before in 1888 and possibly not again for another 77,798 years (really), the two holidays of Chanukah and Thanksgiving will overlap. The result? Chefs, food blogs, and nearly everybody else scrambling to create distinct fusion menus that draw from the delicious traditions of each holiday (NYT). Buzzfeed's massive Thanksgivukkah menu. Gothamist: Four Easy Fusion Dishes. Food 52's recipe challenge (in comments). Serious Eats' response ( Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy) . NY Daily News asks Chef Zach Kutsher for ideas.
posted by The Whelk on Nov 7, 2013 - 61 comments

Making vegetables the rock stars

"The semantic mission for me is to have “vegetarian” become an adjective that describes food rather than a noun labeling a person." An interview with Mollie Katzen, author of the iconic Moosewood Cookbook. (Includes a recipe for Vegetarian Tan-Tan Noodles from her newest cookbook, The Heart of the Plate: Vegetarian Recipes for a New Generation.)
posted by Lexica on Oct 20, 2013 - 14 comments

When Maya met Madhur

Maya Angelou and Madhur Jaffrey share a lunch and conversation in 2005. "Maya Angelou and Madhur Jaffrey were born worlds apart, but for both, cooking and sharing food were key to their identities. We invited them for lunch to talk about recipes, love and memory."
posted by Celsius1414 on Oct 18, 2013 - 4 comments

The Julia Childs

If you become a cultural icon, those who come after in your field will almost certainly be compared to you and your achievements. And if you were the late Julia Child, ground-breaking television chef and champion of French cooking in the United States, you would find your name to be the first half of a lot of comparisons. The Julia Childs, as it were. [more inside]
posted by Celsius1414 on Oct 14, 2013 - 31 comments

Classical Roman Cooking

Pass the Garum is a cooking blog focused on the recipes and cuisine of ancient Rome. [more inside]
posted by jedicus on Oct 4, 2013 - 57 comments

Marcella Hazan - A Culinary Giant

A Culinary Giant Perhaps like no other food writer, Marcella Hazan, helped intergrate a foreign cuisine into American culture with her no-nonsense and easy to understand approach. Mrs. Hazan passed way yesterday a the ripe old age of 89. Her simple tomato sauce is legendary - she made all of us better cooks and eaters.
posted by helmutdog on Sep 30, 2013 - 87 comments

Let's have a teeny-tiny dinner

Come over my house and we'll cook up a tiny Re-Ment dinner...do you prefer Japanese cuisine? Maybe something European or Chinese? Perhaps fresh from the farm? Save room for Decoration Cake and Gummy Crepes for desert. RRcherrypie's YouTube channel has served up mesmerizing meals to millions. [more inside]
posted by madamjujujive on Jul 2, 2013 - 34 comments

Your own dog is optional

"Hi, I am Francis, the host of this show - Cooking With Dog." We will be cooking Choux Creme (Cream Puffs) / Tako-meshi (Mixed Rice with Octopus) / Cheese in Hamburg / Chicken Curry / Okonomiyaki / Agedashi Tofu / Yaki Gyoza / Bento Lunch Box / Green Tea Ice Cream. "Good luck in the kitchen!" (Previously)
posted by Katemonkey on Jun 28, 2013 - 26 comments

"may be the only seafood shack in the world with its own guard tower."

Cooking For Freedom
A few days before I met Ahmed Jama in Mogadishu, three Islamist gunmen from Al Shabaab — al-Qa’eda’s Somali branch — burst into his new restaurant wearing suicide bomb jackets. They sprayed the place with bullets and then detonated themselves.
NPR: At His Own Risk, Somali Chef Creates Gourmet Haven In War-Weary Mogadishu [more inside]
posted by the man of twists and turns on Jun 17, 2013 - 11 comments

It's good to be the king.

On June 6th, 2013, Mel Brooks will be presented with the 41st AFI Life Achievement Award, but this post is about his Tomato and Onion Omelette. Bon Appétit talks cooking, coffee, and career with Mel Brooks, Omelette King.
posted by Room 641-A on May 19, 2013 - 23 comments

FOOD FLASH - There's spud in your eye!

The Ministry Of Food was a British government ministerial posts separated from that of the Minister of Agriculture. A major task of the latter office was to oversee rationing in the United Kingdom arising out of World War II. They made many newsreels and PSAs to inform the citizenry how to use the food rationing system: Rationing is introduced in 1939 The new ration books are coming! Cod Liver Oil Here's spud in your eye Don't cut that bread! DON'T WASTE FOOD! Dig For Victory! Milk is here! In addition, some short films instructed people in how to best use the new rationing system : Two Cooks And A Cabbage How To Make Tea Rabbit Pie Buying black market meat: a Partner in CRIME A US view explaining UK rationing to the States.
posted by The Whelk on Apr 30, 2013 - 15 comments

Frozen seared steak

OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment, here's what you do: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine) explains.
posted by AceRock on Apr 13, 2013 - 31 comments

Perfect for that breakfast on the go, and creeping out your friends.

How to Scramble Hard Boiled Eggs Inside Their Uncracked Shell. [slyt]
posted by quin on Apr 10, 2013 - 85 comments

Delicatessen with Love

Grandmas of the world and their favorite recipes: a photo essay/cookbook.
posted by showbiz_liz on Feb 5, 2013 - 13 comments

Holland's favorite snack

"Bitterballen are one of Holland's favorite snacks … this deep-fried, crispy, bite-sized ball of meaty gravy is to be eaten with a good, savory mustard." A traditional way to make use of leftovers, recipes for bitterballen are many and diverse. But one thing that (presumably) has never been done before happened this past Monday on Dutch TV, when two presenters cooked up some bitterballen in human fat. (A little more info on the show here.)
posted by jbickers on Jan 24, 2013 - 40 comments

Add Some More Bourbon - One Day We'll All Be Dead

Saveur's utterly charming "Recipe Comix" features illustrated recipes/short stories by some of the web's best cartoonists covering a wide range of meals.
posted by The Whelk on Jan 21, 2013 - 14 comments

Cap'n Crunch Sous Vide

Neal Stephenson has been working with the free online culinary school ChefSteps, including aiding in the design and construction of something called a Gaggle Roaster, and filming this video slicing fruit (and a water bottle) in slow motion with a sword.
posted by mannequito on Jan 15, 2013 - 14 comments

Archie's Recipes

Archie's Recipes - When my grandparents passed away my family rediscovered an old family recipe book that my great grandfather wrote by hand in an old ledger. [via mefi projects]
posted by item on Jan 5, 2013 - 17 comments

많이 드세요

Learn how to cook Korean food with Aeri Lee and Maangchi. [more inside]
posted by zarq on Dec 18, 2012 - 26 comments

PASSPORT TO FLAVORTOWN

Unable to visit the infamously badly reviewed Guy's American Kitchen & Bar? Never fear, for Metafilter's own mccarty.tim has you covered with a Guy Fieri Menu Item Generator.
posted by The Whelk on Dec 16, 2012 - 76 comments

"Michelin-starred restaurants began to look and taste the same."

Vanity Fair: What's Wrong With The Michelin Guide. Esquire:Why It's Hard To Trust The Michelin Standards. FT:Star-Crossed: Once universally revered, the Michelin Guide is now dismissed by some as a relic of a bygone age
posted by the man of twists and turns on Dec 14, 2012 - 56 comments

"A clam for supper? a cold clam; is that what you mean, Mrs. Hussey?

"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium, from the McIntosh Cookery Collection at the UMass Amherst library. [more inside]
posted by Miko on Dec 4, 2012 - 92 comments

Latkes

Hanukkah draws nigh and that means latkes. [The oil in which the potato pancake is cooked symbolizes the miraculously long-burning fuel that lit the Second Temple.] Bubala Please shows you how to keep it real. [more inside]
posted by Egg Shen on Dec 2, 2012 - 75 comments

The rise of the secret supper club

For the past two years, in a loft apartment in downtown Los Angeles, Craig Thornton has been conducting an experiment in the conventions of high-end American dining. Several nights a week, a group of sixteen strangers gather around his dining-room table to eat delicacies he has handpicked and prepared for them, from a meticulously considered menu over which they have no say.
posted by Egg Shen on Dec 1, 2012 - 51 comments

Artisanal sriracha

Want preservative-free sriracha but don't have time to make your own? Jolene Collins makes (and sells) her own high-end artisanal sriracha. Would you like to watch?
posted by Egg Shen on Nov 12, 2012 - 95 comments

New Taste Journal

The New Taste Journal is a collection of well over 600 healthy and delicious recipes that were created using a wide variety of simple yet amazing natural whole food ingredients.
posted by troll on Oct 30, 2012 - 11 comments

Want to Make Historic Recipes?

Want to make historic recipes? You can help transcribe the University of Iowa Libraries age old assortment of handwritten cookbooks, ca. 1600s-1960s, documenting culinary history in America and Europe and how tastes have changed over the years. Copy the text as is, including misspellings and abbreviations. [more inside]
posted by cashman on Oct 27, 2012 - 31 comments

Hash browns

How to cook perfect hash browns
posted by Egg Shen on Oct 18, 2012 - 92 comments

New world vs old world cooking

Sara White, Canadian blogger who recently moved to Rome, shares some thoughts about old world food cultures versus the American approach to cooking. One of the most interesting things to me about her post is the discussion about how having no limitations (many Americans can just waltz into a large supermarket and get almost anything from almost anywhere) can negatively impact culinary creativity.
posted by hansbrough on Oct 16, 2012 - 107 comments

Christopher Kimball: "He may be the sole person associated with food journalism to remark, 'There’s something about pleasure I find annoying.'"

"Cooking isn't creative, and it isn't easy." A NYT Magazine piece on Christopher Kimball, Cook's Illustrated, and his franchise (America's Test Kitchen, Cook's Country, et al.). "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook... What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen... The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet." [more inside]
posted by flex on Oct 14, 2012 - 196 comments

Chicken Noodle Soup

The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding... But, for me, the real triumph was giving the chicken parts and onion a saute... before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. ... With all of the blustery, cold days to go this winter, everyone... deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket. [more inside]
posted by Egg Shen on Oct 10, 2012 - 57 comments

Richard Olney

Like all shrines, this one is on a hill, and built into solid rock. Richard Olney saw it first in 1961 on an excursion south from his adoptive home in Paris. Olney, whose The French Menu Cookbook was recently judged the best cookbook ever by this magazine, immediately knew he had found his proper place on earth. [more inside]
posted by Egg Shen on Sep 24, 2012 - 12 comments

Tapas

On November 7, more than 60 chefs will converge on Valladolid, Spain to vie for glory in the annual National Tapas Competition. [more inside]
posted by Egg Shen on Sep 10, 2012 - 17 comments

Just a bunch of Fluff

Archibald Query 's creation, Marshmallow Fluff, followed a winding path to household name. Most famous as a component of the Fluffernutter sandwich, this icon of New England cuisine appears in hundreds of other recipes, including whoopie pies and Mamie Eisenhower's Never Fail Fudge. You can even try making it yourself. . Other homages include the pop-style "Fluffart" of Susan Olsen, perhaps better known to us as the Brady Bunch's Cindy; some video tributes, and the What the Fluff? Festival in Somerville, MA (previously),
posted by Miko on Sep 9, 2012 - 36 comments

Kung Pao Chicken

Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System. But he achieved immortality through the dish named for him: Kung Pao Chicken. [more inside]
posted by Egg Shen on Aug 30, 2012 - 18 comments

Why a calorie is not a calorie

The known knowns, known unknowns, and perhaps even the unknown unknowns of why a calorie is not a calorie.
posted by NortonDC on Aug 27, 2012 - 96 comments

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