Interested in making the Best Fried Chicken Ever? You'd start with a brine, perhaps the one Thomas Keller uses, which has lemon, honey, herbs and peppercorns. Harlem's master chicken fryer Charles Gabriel prefers a dry brine and the legendary Edna Lewis would have you brine the chicken a second time in buttermilk. [more inside]
Back before refrigeration, humanity turned to fermentation for much of our food preservation. With the help of some friendly bacteria and/or yeasts, home cooks can transmute tea into kombucha, and milk into yogurt, creme fraiche and buttermilk. [more inside]
Looking for a new project? Wish you were a better cook? Why not try cooking every recipe in a cookbook? Originally started by Julie Powell of Julie & Julia fame, people now register domain names for anticipated cookbooks in advance of the release date. As daunting as it seems to tackle the entirety of Mastering the Art of French Cooking, that challenge seems to pale in comparison to the epic quest of cooking all 1000+ recipes in the Gourmet cookbook. For the chef who wants a different sort of challenge, there are the particular demands of Heston Blumenthal's $250, 11.6 pound molecular gastronomy bible, The Big Fat Duck Cookbook. While the bloggers cooking through Alinea are working with isomalt and sorghum flour, the daring souls blogging Nose to Tail are wrestling with noses, tails, and all the offal parts in between. If this seems like a lonely road, maybe you'd like to join one of the group baking projects such as Tuesdays with Dorie or The Bread Baker's Apprentice.
Hey, how about some food blogs to help you blow that New Year's resolution? Let's start with The Kitchn where you can find 25 Vegetarian and Vegan Meals, then let's visit Eater where you can watch Tony Bourdain torch six tons of cocaine. (wait, what?) [more inside]
"After 20 seconds or so the quivering turned into a restless jig. The legs twitched violently, pumping up and down as if they were getting ready for one last hop."
A look at the curious, somewhat unnerving, and morbidly humorous culinary phenomenon of dancing frog legs.
A look at the curious, somewhat unnerving, and morbidly humorous culinary phenomenon of dancing frog legs.
science! cookies: Atom | Periodic Table | Petri Dish | Gel Electrophoresis | Lab Mice | Cephalopod | Gingerbread Scientists (via)
Happy Thanksgiving, MetaFilter! If you have friends from different parts of the U.S., you might have wondered why they consider certain dishes to be an essential part of a Thanksgiving feast, when you've never even thought of them as remotely Thanksgiving-related. Now you can see what dishes were popular searches on allrecipes.com in various states thanks to a series of infographics in the New York Times.
Luxirare is about killer clothes and fine cuisine. Recent features include: Thanksgiving Part I, creating a thanksgiving meal that is less about an abundance of leftovers and instead maximizing the visual appeal of “thanksgiving” symbols like the pumpkin, as a dessert; and Pie Pops, for those who want to eat pie, but don’t want a whole slice—who want to try multiple flavors, but for just a bite or two, then move onto another.
The Awl wants you to stop being a wuss and bake a pie crust. See also How To Barbecue A Turkey–The Super Easy Way For Morons and Fundamentalist Macaroni and Cheese. Or you can just cook a fucking steak.
Bittmanfilter: 101 Head Starts on the Day-- "The Minimalist" gives us a hundred and one Thanksgiving dishes that can be prepared in advance.
A collection of links to recipes from Thomas Keller's latest cookbook Ad Hoc at Home, including crispy braised chicken thighs with lemon and fennel, blowtorch prime rib, leek bread pudding, brownies, and the famous buttermilk fried chicken.
Do you want a definitive guide to washing your cast iron pan? Or you're curious about your vintage pans, maybe? Maybe your well-meaning partner left your beloved pan soaking in the sink, and you need to get rid of the rust, stat. Or maybe it's a LOT of rust, and you're looking to build an at-home electrolysis tank (warning: top-of-page Borat swimsuit shot). For all your questions on the loves and lives of the fabled cast iron pan, Black Iron Dude has the answer. [more inside]
I like big bundts and I cannot lie! In honor of November 15th, National Bundt Day, the Food Librarian is bringing us 30 days of Bundt cakes. (via)
For your Halloween party this weekend, creep out your guests by serving them a Meat Hand.
The best way to cook a steak. That is all.
"It’s like the whole slow-foods thing. I still don’t know what the heck that’s about. Food’s either good or it’s bad."
"...it’s not a title, it’s a job. It’s a position in a kitchen. It comes from an old German word that means 'boss' or 'head of the shop.' In which case I am the chef of my operation, but it’s a production company. It’s not a kitchen, even though we do have a kitchen. That’s the closest thing to chef I am. All the good chefs that I know say that they are cooks employed as chef. All the people that say, 'I’m a chef,' generally aren’t. The good ones will say, 'I’m a cook.' Once people start saying, 'I’m Chef Bob!'—yeah, whatever. I’m Captain Kangaroo. Have a nice day". The Onion AV Club interviews Alton Brown. [more inside]
Dash and Bella is a blog about cooking with your kids. Its lovely and mouth watering.
"Good, big ideas about evolution are rare." Simon Ings of the Independent reviews "Catching Fire: How Cooking Made Us Human" by Richard Wrangham. (via)
Want to have a small bacon pick-me-up in the office or away from home? The food blog, Homesick Texan, presents the traditional recipe for Bacon Jam.
Sure you like recipe websites, but do you ever wish they could have more auto-playing midis, exclamation points, all caps, and a charming disregard for political correctness? Filling this niche nicely is Gutsy Gourmet. [more inside]
Kuchh Kook Hota Hai is an all singing, dancing (and possibly epileptic fit inducing) Indian cookery show (without much cooking), featuring two sassy assistants 'salt' and 'pepper'. To whet your appetite – Mutton Burger and Carrot Roll.
We're all familiar with the thrilling, pulse-pounding, edge-of-your-seat spectacle that is Chantal Akerman's Jeanne Dielman, 23 Quai du Commerce, 1080 Bruxelles (Essay containing spoilers), and we've all run out to buy the new Criterion Collection DVD, and of course, we often spend our time fantasizing about what it would be like to lead the glamorous roller-coaster ride that is Ms. Dielman's life. Well, now you can make those fantasies a reality: "In honor of the release of Jeanne Dielman on DVD, we’re sponsoring the world’s first Jeanne Dielman–Criterion Collection Cooking Video Contest. Make a video of yourself (or someone else) cooking 1) meat loaf, 2) cutlets, or 3) potatoes, and upload it as a video response to Jeanne Dielman–Criterion Collection Cooking Video Contest on YouTube."
Sheila Lukins - one of the most important figures in the American food revolution - has died of a brain tumor at the age of 66. [more inside]
MacGyver Chef, making snow and cooking with magnets at Alinea, the history of the spork, cooking in a hotel room, a poo machine, and other adventures in food and technology from Gizmodo's week-long series Taste Test.
How to Make (Primordial) Soup. Narrated for the Air & Space Museum 30+ years ago, in her own kitchen, by the one, the only, Julia Child. Bon appetit. (JC previously.) [10-minute SLYT]
No more moldy berries. There are plenty of problems in the world but having your berries going moldy overnight is no longer one of them.
Japanese Element Symbols is an introduction for non-Japanese to the Japanese language through Kanji symbols, its alphabet, elements of Japan's culture, and what to expect on the culinary front.
Friday Frivolity. We use only the finest baby frogs, dew-picked and flown from Iraq, cleansed in the finest quality spring water, lightly killed, and then sealed in a succulent Swiss quintuple smooth treble cream milk chocolate envelope, and lovingly frosted with glucose. A recipe for the infamous Crunchy Frog. No frogs were killed in the making of this recipe. (via Neatorama)
Out of the Kitchen, Onto the Couch. Michael Pollan discusses the evolution of America's cooking culture, from Julia Child to Top Chef. [via]
Barbecued Ribs, Roast Beef, French Toast, Twice Baked Potatoes, Macaroni and Cheese, French Onion Soup, Rye Bread, Corned Beef, Brownies. [more inside]
Mark Bittman strikes again, with 101 Simple Salads for the Season to go with his three previous lists of 101 recipes.
With the long holiday weekend, there's plenty of time for cooking... and eating. So, a few food blogs for your perusal. The Food In My Beard, from antipasto to zucchini. Macheesmo, learning to be confident in the kitchen. The Pioneer Woman Cooks, more from this woman who channels Lucy and Ethel. Chez Pim, chronicling her globetrotting adventures, and misadventures, in the world of all things edible.
Gastrosexuals are masculine, upwardly mobile men, aged 25-44, who are passionate about cooking and the rewards that it might bring – pleasure, praise and potential seduction. A test for the gastrosexual. [more inside]
For Men by Men, the Stag Cookbook helped those who had previously tried their hand at cooking, but "weakened under a fire of feminine raillery & sarcasm." Contributors included: William Jennings Bryan, Warren G. Harding, Charlie Chaplin, Harold Lloyd, Jules Jusserand, Reed Smoot, Jerome Kern, and Houdini.
Cooks around the world deserve a simple place to find any recipe. Enter RecipeBridge. Have an ingredient you don't know what to do with? Enter it into RecipeBridge for recipe ideas returned from more than 200 cooking sites. C'est magnifique.
Canned Whole Chicken. Seriously, that's all it is. (photos are SFW, but not for the faint of stomach).
Recipe Puppy, a new Recipe Search Engine [via mefi projects] A recipe search engine that lets you search for recipes by ingredients. Simply put in the ingredients you have and the type of food you want, and the search engine will return the recipes you are closest to being able to make. You can also specify ingredients you don't have, and ingredients that absolutely must be included in the recipe. [more inside]
Communities of and for foodies. Foodbuzz is about dining out, cooking at home, discovering a new flavor, drooling over a food blog, or swapping recipes. Check out Today's Top 9, a daily feature. Chowhound is the community for Chow.com. Dozens of boards enable you to drill down to local favorites, like this request for live crawfish in Virginia. Both communities have very active memberships.
Cooking with Dog is a fantastic Japanese cooking show on YouTube - but don't worry, they don't actually cook dogs. It's just that in Japan, an internet cooking show comprised of short videos of simple Japanese recipes just wouldn't be interesting unless it was narrated by a talking poodle. Katsudon / Oden / Gyudon
Sometimes a blog to lead to more writing work: a book deal, maybe a movie. Carol Blymire (previously) started a blog and seems to have been offered one of the most coveted positions in professional cooking. (via)
The Zine Library has hundreds of zines in pdf format for your perusal. They are organized into categories ranging from the common political (anarchism, political prisoners & animal liberation) and identity based zines (indigenous, race & gender) to the more esoteric (anarchist history, primitivism & theory) as well as the useful (cooking, DIY & organizing manuals) and arty (art, comics & music). Now, zines are by their very nature hit and miss but there are some real treasures to be found. I recommend these three: [all links pdf] The Rebel's Dark Laughter - The Writings of Bruno Filippi, Barefoot in the Kitchen and Delivery from Below, Resistance from Above - Electricity and the Politics of Struggle in Tembisa, South Africa. Note: Many if not most zines are set up to be printed out and bound together in chapbooks. That requires a bit of going back and forth when reading in pdf-format, but they wouldn't be real zines if they were straightforward to read ;) Don't know what a zine is? A pretty good overview is provided by zine librarian Jenna Freedman in Zines Are Not Blogs: A Not Unbiased Analysis. [This site has been posted previously but was buried deep in the weeds of more inside]
On Wednesday night, the chef at Jax Fish House in Boulder, Colorado became the most disliked culinary professional in the United States. (read the comments) [more inside]
Waldemar Januszczak shows us how to cook a steak ala Toulouse-Lautrec. Or maybe how not to cook a steak, you be the judge.
Feeling the pinch? Ninety-something Clara Cannucciari can teach you how to survive the lean times. In a series of YouTube videos directed by her great grandson, Clara reminisces about the Great Depression ("I had to quit high school because I couldn't afford socks!"), and provides cooking tips on such Depression-era fare as Pasta with Peas (6:32), Egg Drop Soup (6:52), Poorman's Meal (6:50), Peppers and Eggs (Part 1, 5:41; Part 2, 5:47), Bread (4:08), and Depression Breakfast (6:13). [more inside]