Pizza making questions come up on Ask Mefi and the Blue semi-regularly. But I was surprised to find that (before it was a pricey book) ENCYCLOPIZZA was a web site that has apparently never been mentioned here. It went officially offline at the end of 2011, but thanks to the Wayback Machine, the online ENCYCLOPIZZA can still be yours. If you are serious about learning and hanging out with other serious pizzamakers of all stripes, you should also get thee to the pizzamaking.com forums. (Previously: A Layman's Guide to Regional Styles, and The Ridiculously Thorough Guide to Making Your Own Pizza )
Reanna Alder eats roadkill raccoon so you don't have to. (Article has no images except a highly processed one of a live raccoon.)
As hinted in the leaked digital innovation report which outlined how the venerable newspaper could leverage a substantial archive to compete with clickbait, The New York Times has been developing cooking.nytimes.com, a beautifully searchable repository of every recipe ever published in the newspaper. [more inside]
Eating healthy food and eating together is important. But if you hate to cook, what's the best way to do that? (SLNYT)
American Chop Suey (aka Goulash) gets the Food Lab treatment from MeFi favorite J. Kenji López-Alt. (American Chop Suey was the subject of two recent questions on The Green.)
The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles. "Wouldn't it be great if you could get all of the convenience and pleasure of instant noodles—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? Here's a secret: you can, and it's easier than you think."
One pound of Almons beat them small, in the beating put in the Row of a Pike 4 dates cut and the yolkes of 4 Eggs temper it with cold water Straine it through a Strainer & make a quart of it Season it with Suger Rosewater Salt pxxxxe beaten Mace When it is Baked scrape suger on
The simple chilled soup is perfect for steamy August days.
Gazpacho is so easy that children old enough to manage a food processor or a blender can make it themselves. But whether or not you have pint-size sous chefs at your disposal, a recipe that requires minimal effort and in most instances no heat is always a good thing this time of year. So, here is that ubiquitous summer standby done a few ways that you’re probably familiar with and a bunch more that you’re probably not. (If Thai melon gazpacho is already in your rotation, good for you, and I surrender.) The “recipes” here amount to little more than lists of ingredients and quantities, because the method doesn’t bear repeating 12 times: Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish and eat.[more inside]
J. Kenji Lopez-Alt, managing culinary director at food blog Serious Eats, recently took an extended trip to China and southeast Asia with his wife, Adri, after driving across the country during a move from New York to San Francisco. He documented his Asia trip on a personal blog set up to elude Chinese censors. [more inside]
Multiple websites are out there to help you dine like an anime character. Typically, they consist of anime screencaps plus either adapted or invented recipes that attempt to replicate the dishes. Okonomiyaki, dainty strawberry cakes, gyoza, Ponyo's ramen, coffee jelly, you name it! There's the earnest Real Anime Food. Then there's the sillier Recipes for Weebs, which has functional indices. Anime Recipes hasn't updated in a year, but it has a long list of recipes, including the fish pie from Kiki's Delivery Service. [more inside]
"In peace or war, the ultimate refuge—the sanctuary of all that is humane—lies distilled within the warmth of the kitchen." Journalist Paul Salopek pauses in the middle of his 21,000-mile Out of Eden Walk from Africa to South America -- Ethiopia to Tierra del Fuego -- to reflect on the food shared with him during his time in Israel and Palestine. "Watching the women of Nablus move briskly, efficiently, purposefully about their tasks, chatting, often joking (about men, politics, life), I am reminded of all the meals that admitted me briefly into the conflicted lives of Israelis and Palestinians." [more inside]
The Oxford Symposium on Food and Cookery is an annual weekend conference discussing food, its history, and culture. Since 1981 the papers presented at the Symposium have been collected into a conference volume called the Proceedings of the Oxford Symposium on Food and Cookery, most of which have been made available for free in their entirety via Google Books. Each volume consists of about 25-40 papers surrounding the theme of that year's Symposium (e.g. Eggs, Authenticity, or The Meal). [more inside]
Food in Every Country provides information on the foodways of several dozen countries (not all of them, despite the site's name), with brief explanations of their culture and history -- and recipes! [more inside]
The Girl Scouts published the first recipe for Some Mores in 1927, and it just took off. The s'more has become an All-American campfire treat … and the combination of warm gooey marshmallow, melty chocolate, and crisp graham cracker has inspired a bunch of other s'more-inspired recipes. I give you: Triple dipped apples. Pie. Popcorn. Mini donuts. Stuffed cookies. Dip. Ice cream. Chocolatier ice cream. Homemade pop tarts. Macarons. Cups. Fudge. Krispies Bar. Truffles. Cheesecake. Pie pops. Bites. Milkshake. Empanadas. Trifles. Frozen. [more inside]
Looking for American recipes to take to tonight's 4th of July party? It's easy to find historic recipes. But why not look to America's great fiction writers instead? [more inside]
"Pastry work takes a level of skill, precision and rigor that I lacked in spades. I could’ve maybe become a decent pastry cook, with months of practice and a patient boss, but I was in no way qualified to be a pastry chef. I gave it my best effort, for three days, until the chef-owner realized her mistake and fired me. The place closed in less than 6 months. I never got paid." Laurie Woolever at The Billfold talks about how she went from Botantical Garden Intern to Anthony Bourdain's assistant.
The psychology of Soylent and the prison of first-world food choices
People are born with neither the ability to cook nor compile; both are taught, and chastising even an adult for not knowing how to cook a healthy meal makes about as much sense as chastising an adult for not knowing how to code or how to compile an application from source. Each of those two different ridicules demonstrates an identical lack of empathy and an accompanying equally stunning sense of privilege that you should probably check immediately.
The Art of Antarctic Cooking
What comprises “Antarctic culinary history,” Anthony writes, is “a mere century of stories of isolated, insulated people eating either prepackaged expedition food or butchered sea life.” It helped if some of these isolated, insulated people knew their way around the kitchen. “The cook, however good or bad, is an artist whose simple vocation is to make others lives happier,” observed chef Raymond Oliver. More magician than artist, a cook with an Antarctic expedition ranked as one of its most important members. His kitchen little more than a Primus stove, his ingredients either canned or scrounged, he conjured nourishing dishes as if from the gelid air.[more inside]
Molecular gastronomy at its most basic: Chef Heston Blumenthal makes chocolate mousse in five minutes using nothing but chocolate and water. (Heston Blumenthal (previously, pre-previously) [SLYT]
Conservative bon vivant Michael Anton writes about the thrill of cooking in an haute cuisine restaurant, as well as the rise of celebrity chef culture and personalities like Anthony Bourdain and Michael Ruhlman.
Ever thought about making ramen in your hotel's coffee maker? Well, this lady cooks everything in her coffee maker (also available in svenska). [more inside]
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.
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.
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]
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]
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)
OnlyTheBestRecipes.com : The top 1% of recipes from sites like allrecipes, food.com, epicurious, and foodnetwork. [via mefi projects]
"....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.
"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.
"Tell me what you eat, and I'll tell you what you are." -- Jean Anthelme Brillat-Savarin [more inside]
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.
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.
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.
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!)
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.
"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.)
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."
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]
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.
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]
"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)
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]
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.
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.