9 posts tagged with cooking by Room 641-A.
Displaying 1 through 9 of 9.

"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 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

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

Overthinking a plate of American Chop Suey

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.)
posted by Room 641-A on Oct 4, 2014 - 219 comments

Chocolate and water DO mix!

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]
posted by Room 641-A on May 13, 2014 - 29 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

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