Michelin inspectors have been anonymous as CIA spooks.
Until now. And
now. The New Yorker has a rare interview with one.
posted by converge
on Nov 18, 2009 -
33 comments
The New York steak dinner, or beefsteak, is a form of gluttony as stylized and regional as the riverbank fish fry, the hot-rock clambake, or the Texas barbecue. Some old chefs believe it had its origin sixty or seventy years ago, when butchers from the slaughterhouses on the East River would sneak choice loin cuts into the kitchens of nearby saloons, grill them over charcoal, and feast on them during their Saturday-night sprees. - Joseph Mitchell, 1939.
[more inside]
posted by Joe Beese
on Jun 14, 2009 -
39 comments
Greatbrewers.com releases the
Beer Sommelier. Beer is increasingly considered the ideal beverage to accompany food for its palate cleansing carbonation and its
diverse range of styles featuring flavor and aroma characteristics that can enhance any dish. But
selecting the right beer style to complement a specific dish, and tracking down a retailer that carries that style presents inherent challenges. Masterfully select the best beer styles to pair with any dish, see examples of those styles, and track down individual beers in your neighborhood with the
Beer Sommelier.
[more inside]
posted by netbros
on Jun 3, 2009 -
78 comments
"
Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples."
A Chili Sauce to Crow About.
posted by dersins
on May 20, 2009 -
102 comments
Well, that's one less Carolina flying squirrel, but having it for dinner might actually help keep them around. A list of endangered American species once common on the dinner table has become a
book, its author, Gary Paul Nabham, encouraging the reader to keep
disappearing local culinary traditions
alive.
Endangered Dinners.
posted by Kronos_to_Earth
on Apr 30, 2008 -
26 comments
My favorite entree is the salmon sandwich on foccacia bread. Water is served with a slice of cucumber which is very refreshing.
Which profession dines out the most? Whose judgements can be counted on for honesty and straightforwardness? The
truckers'.
posted by ardgedee
on Mar 28, 2007 -
60 comments
The Epicurean online. Charles Ranhofer's 1893 book
The Epicurean is available online from the
Michigan State University Library and the
Museum as part of their
Feeding America digital project. Ranhofer was the head chef at
Delmonico's Restaurant from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes,
The Epicurean discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in
two parts.
posted by watsondog
on Sep 11, 2005 -
7 comments
Bourgie (boo-zhee) Entertaining food blog (previous
mefi topic) Regularly updated and worth a look for those interested in food ;) Written from Berkeley but not region specific, sometimes recipes.
"what is a bourgie? First let's get the pronunciation down, boo-zhee, sort of rhymes with sue me. Actually, it doesn't rhyme at all. It's the truncated version of bourgeoisie, you remember middle school history, Marie Antoinette, the rising middle class. But to English speaking nations, assuming that is what you belong to, this is the class with which we aspire to belong. And with food, it's almost the intangible. That little bit of effort that brings the dreary to the divine."
posted by wuakeen
on Jun 28, 2005 -
26 comments
