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.
"my friend told me to watch this cooking video while listening to sad music. so i mixed a little something for you all" Hello Wildcats. Chef Steven Reed shows us how to cook chili cheese nachos in the microwave. Additionally, spaghetti, creamed corn and potatoes, and Rice-a-Roni.
"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."
So the label on your frozen food gives a cook time, but it says it's for a microwave of a wattage other than what it says on yours. How are you supposed to know how long to nuke it for? Well, you could consult one of these handy charts!
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.
Cookpad is Japan's largest recipe site and cooking community. Yesterday, an English version was launched. [more inside]
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]
A pop-up feast based on dishes from the TV show Hannibal June 18th Food Stylist Janice Poon and Chef M. Kantor will present an evening of Hannibal-inspired dishes at the Cookbook Store in Toronto.
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.
Feeding Hannibal. The blog of food stylist Janice Poon covers interesting recipes such as Lambs' Tongues en Papillote and Tomato Brain Barquettes as well some of the less savory aspects of the TV show Hannibal, such as creating fake mold and mock human loin.
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.
The author of The Pauper's Cookbook , Paint Magic and more than 50 other titles, has died in London. If you ever thought about stippling, sponging, stencilling, scumbling, rag-rolling and distressing and/or color-washing a wall, you might well have been influenced by Ms. Innes.
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.
Kevin Pang's profile of Chicago chef Curtis Duffy recounts how Duffy emerged from a turbulent family life to become a Michelin-starred chef. [more inside]
Looking to print your own house, jewelry or dessert? Then check out Engadget's Consumer Guide to 3D printers.
"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.)
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.
What do cell culture, cooking beans, and soft water all have in common? You just gotta get rid of those pesky calcium and magnesium ions. To transfer cells to a new container, use EDTA to CHELATE IT OUT! To soften those bean skins and prevent the beans from exploding, use salt to ION EXCHANGE IT OUT! To keep your shampoo properly beautifying those tresses, DOUBLE-WHAMMY IT OUT!
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.
Original Animation film Kung Fu Cooking Girls
Wolf Smoke is a small original animation making studio now in Shanghai, China. We have only a few ppl but we trying our best to make great animtion. Kung Fu Cooking Grils is a short story, we made it for testing new cartoon style and methoud of the way of making movies. We did key frames on paper first then used vector software to do the between frames and color painting. This is the first time that we use this way to do stuffs. Over 4000 key frames hand drawing and over 10,000 betweens in this movie. Any suggestion and comment is welcome!
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]
Robert Campbell of Glenburn, Maine, has been baking beans in a bean hole for nearly forty years. “Even when I don’t need the beans,” he says, “When Friday night comes it’s just an urge comes over me to start that fire and start baking bean-hole beans.”
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.
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
"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]
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]
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.
Rutabaga, a webcomic about an adventuring chef.
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?
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.
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]
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.
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]
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]
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]
What do tostones, pumpkin pie flan, and egg nog have in common? Not much, except that you can learn how to make them by watching these drag queens' instructional videos.
On November 7, more than 60 chefs will converge on Valladolid, Spain to vie for glory in the annual National Tapas Competition. [more inside]