"At Jewish Delis, Times Are as Lean as Good Corned Beef" [more inside]
posted by Joe Beese on Oct 7, 2009 - 62 comments

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.
posted by netbros on Jul 4, 2009 - 16 comments

Appetite for China - a food blog whose motto is "1.3 billion people must be eating something right". Today: Dried Fugu and Durian Pudding
posted by Joe Beese on May 16, 2009 - 29 comments

A guide to regional pizza styles of the USA. Odds are you already know about New York-style and Chicago-style, but what about Old Forge pizza, St. Louis-style or the Indian pizza of San Francisco? [more inside]
posted by huskerdont on Jan 26, 2009 - 173 comments

A, in M. F. K. Fisher's case, is not for apple—it's for dining alone. The full text of her 1949 series An Alphabet for Gourmets is now available online. [via] [more inside]
posted by AceRock on Nov 25, 2008 - 17 comments

David Fishman, 12-year-old food critic, takes himself out to dinner.
posted by ThePinkSuperhero on Nov 17, 2008 - 90 comments

Saving D'oh: How one blogger learned about "cheap, healthy eating" by watching The Simpsons. The readers' comments are fun too. Via.
posted by amyms on Aug 10, 2008 - 39 comments

The African Cookbook is a compilation of recipes from 9 countries in Africa, Ethiopia, Kenya, Liberia, Madagascar, Morocco, Mozambique, Senegal, Sudan and Tanzania & Zanzibar. As well as a handful of recipes each section has short chapters on how food is served in each country. For more recipes and information go to Try African Food.
posted by Kattullus on Jul 9, 2008 - 20 comments

The Best Sandwiches in America Esquire magazine lists the very best examples of many very delicious sandwiches nationwide.
posted by jonson on Feb 12, 2008 - 86 comments

On ham, with a fascinating (well, unless you're kosher) history of colonial curing methods.
posted by digaman on Oct 19, 2007 - 46 comments

8 Foods You Should Eat Everyday
posted by ThePinkSuperhero on Aug 21, 2007 - 85 comments

Suicide food. Yep, some animals just have an inexplicable death wish. Classic. Creepy. Cute. Sporty. Disturbingly sexy. Just plain confusing. These animals all have one thing in common. They're freakin' tasty.
posted by miss lynnster on Apr 18, 2007 - 43 comments

Eat food. Not too much. Mostly plants.
posted by jaronson on Jan 28, 2007 - 184 comments

Competitive eating continues to go from strength to strength in the USA. But there has to be another, more subtle role for a Horseman of the Oesophagus. Step forward Steve, a man who eats weird stuff so that we don't have to.
posted by PeterMcDermott on Sep 7, 2006 - 21 comments

FoodCandy. A foodie hang.
posted by liam on Jul 13, 2006 - 18 comments

Comparing Apples and Oranges. Which can you eat faster, onions or cheesecake? ROIs from (some) IFOCE records plotted together. The beginning of Sabermetrics for competitive eating? Of course, we can't ignore the Takeru Kobayashi effect. (See also earlier MeFi on International Competitive Eating.)
posted by skynxnex on Jun 28, 2006 - 14 comments

Celebrities eating.
posted by CunningLinguist on Apr 5, 2006 - 53 comments

The world's most expensive restaurants, though even these eateries pale in comparison to the $37,000 lunch and the $10,000 Martini on the Rock, poured over a diamond. As a New York Times food critic defends pricey meals, it is clear that times have changed since another famous Times critic drew letters of condemnation from the Vatican for his expensive dinner in 1975, which itself was a pale shadow of the most legendary costly meal ever, that of Antony and Cleopatra.
posted by blahblahblah on Nov 16, 2005 - 38 comments

Obesity: Epidemic or Myth?
posted by Gyan on Nov 16, 2005 - 54 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

The World's Healthiest Foods
posted by Gyan on Jun 24, 2005 - 21 comments

World's best restaurant serves up molecular gastronomy.
(parallel thread)
posted by peacay on Apr 19, 2005 - 17 comments

With the next round of bloggies (or web log awards for those not down with the hip lingo), there's some concern that some types of blogs with large communities may not be included. Specifically, communities that are well known for tons of online events, and large gathering places whose interactions leak in to and out from real life. So, the food bloggers (floggers?) have done what they do best, and started their own awards - with 14 nomination categories, the results plan to, at the very least, make us all drool, if not inspire a few feasts here and there.

(and yay to mefi for winning last year's best community blog!)
posted by jearbear on Dec 8, 2004 - 7 comments

Chocolate dipped pork fat is now on the menu in one of the Ukraine's trendiest restaurants. Because regular pork fat isn't chocolately enough.
posted by jonson on Jun 22, 2004 - 35 comments

The Food Of Love: Oh, forget about music already. What should you cook if you want to woo a lover? According to Lisa Hilton, it all depends on what nationality (s)he is and what country you're living in... P.S. Shame on The Observer for choosing the inflammatory but incidental title I've Never Had Good Sex With A Vegetarian!
posted by MiguelCardoso on May 15, 2004 - 23 comments

Supersizing of America may be linked to high-fructose corn sweeteners
posted by thedailygrowl on Mar 26, 2004 - 40 comments

MMMMMMMMMmmmmmm, Banana Worm Bread....... Most of us would cringe at the thought of eating our six legged friends, but many cultures eat insects as a standard practice. Perhaps we should lighten up and give it a shot ourselves! If one is so inclined there are clubs to join and resources available. Chocolate Chirpie Cookies, anyone?
posted by elwoodwiles on Mar 21, 2004 - 14 comments

All This Progress Is Killing Us. "Increasingly, Western life is afflicted by the paradoxes of progress. Material circumstances keep improving, yet our quality of life may be no better as a result - especially in those cases, like food, where enough becomes too much."
posted by the fire you left me on Mar 19, 2004 - 17 comments

Interesting info for even the ardent salad dodgers (via bifurcated rivets)
posted by johnny7 on Feb 23, 2004 - 9 comments

Do Most People Even Know What They're Eating? Pork is served as veal; tilapia as red snapper and who knows what goes into sausages and other processed meat and fish products? You don't have to be an observant Jew or Muslim to be worried. How many years have those chicken pieces been frozen? How much pork and beef have been added to them? As food is increasingly disguised (fish fingers, chicken nuggets, beefburgers) to hide its origins, feeding on hypocritical popular revulsion with animals' existence, death - and carcasses! - aren't consumers setting themselves up for an ever greater measure of food fraud? That is, if they still care. (And no, it's not just an American phenomenon.) [Via The Daily Gullet. ]
posted by MiguelCardoso on Jan 23, 2004 - 49 comments

Is It Politically Incorrect To Decry The Eating And Killing Of Civet Cats? Is Western consciousness of hypocrisy (due to the enormous number of animals we kill for food) preventing us from criticizing countries, like China, where practically all animals are eaten? Is sentimentality and the protection of animals we regard as cute better than having no qualms at all? I'm sure that the ratio of animals killed-per-capita is higher in the West than in China. Is there any moral difference? Probably not. Why, then, is it so shocking?
posted by MiguelCardoso on Jan 19, 2004 - 24 comments

Here are some ideas for Thanksgiving dinner, though not a circumstance I'd like to participate in. If ever there was a time to say Grace before dining, this certainly is one of those times. Pumpkin pie anyone?
posted by bluedaniel on Nov 27, 2003 - 10 comments

Food, Glorious Food - Of The Real Kind! What pumpkins? Forget about the pumpkins. What you really need is to get your lips round some courges d'hiver, you Yankee varmint philistines! (More inside.)
posted by MiguelCardoso on Oct 31, 2003 - 7 comments

Just Because They're Celebrity Chefs Doesn't Mean They Aren't Damn Fine Cooks: We're all supposed to yawn when it comes to TV Chefs, but that's just as silly as ignoring a writer or an actress because they're famous. Wolfgang Puck's website, for instance, is generously full of the most enticing recipes. On another note, my favourite TV chef, Rick Stein, has online a superb list of UK suppliers. Do you know of any other cuisine auteurs on the Web who are as generous with their savvy? Which chef wouldn't you mind having as your own private cook?
posted by MiguelCardoso on Jun 28, 2003 - 36 comments

50 ½ hot dogs and buns in 12 minutes? Will the belt come back to the USA this July 4th? Is The Fridge our best shot for the world title to come back? But with Kobayashi returning to defend his title, is William Perry just a 100 to 1 longshot? And in the excitement about the Hot Dog race, let's not forget the other great competitions! Who could ever forget Zhornitskiy's immortal achievement of 74 chicken wings in 12 minutes?

Welcome to the wide world of competitive eating! The runup to the grand 4th of July contest in Brooklyn may be winding its way to a city near you!

At 131 pounds, people didn't take him seriously - last year, some even thought that he should have been disqualified. But you gotta admit it - someone who can eat over 17 pounds of cow brains in 15 minutes is...well, awesome is one word....
posted by jasper411 on Jun 19, 2003 - 38 comments

Chocolate, Blue 'Funky Fries' pulled from shelves The notorious freedom french fries with the flavors of chocolate, cinnamon and blue-colored variety have been pulled by Heinz due to poor sales and overall revulsion by consumers around the nation (especially here at MeFi). Can you think of other such horrific failed foods that were disgusting from the start?
posted by Down10 on Jun 18, 2003 - 71 comments

Are You A Food Snob? Do you like Posh Nosh? Does it turn you on or put you off? Find out! Watch it, though: you might be a reverse food snob or a junkista. Aha! OK, I'll go first: "My name is Miguel, I'm 47 and I'm a food snob..." [ Real required to view the funny clips in the second link.]
posted by MiguelCardoso on May 25, 2003 - 19 comments

Yes! Gulp Your Food Down! Feast your eyes on snackist salamanders and this future classic: not a salamander, but a very strange suction-feeding tadpole. [Quicktime required. ]
posted by MiguelCardoso on May 23, 2003 - 3 comments

"I explain to them that they are in my restaurant. And they must have the flounder the way I make it."
One of Washington's top chefs draws the line with picky diners. Welcome rebellion or self-important rant? Discuss.
(This is a Washington Post "Live Online" chat. The chef's letter is the first entry; scroll down further for reactions on both sides.)
posted by PrinceValium on Apr 30, 2003 - 174 comments

"64 grams of fat, 2,090 milligrams of sodium, and enough cholesterol to kill anything that's ever lived." 104% of your USDA daily requirements of saturated fat. 231% of your daily intake of cholesterol. Swanson's Hungry-Man All-Day Breakfast! (Pancakes included.)
posted by crunchland on Feb 25, 2003 - 49 comments

Don't know how to cook? You might find Cooking for Losers helpful, with new tips and recipes every day. Today:

Take one flour tortilla from the fridge and warm it slightly in the microwave. Spread a bit of cream cheese on it. Spread a bit of spicy sweet mustard on it. Top with a few slices of your favorite lunchmeat - pastrami, ham, turkey; this recipe does not work well with tofu products. Roll and consume. May be cut into multiple little rolly-things if more food is desired.

Share your own carefully hoarded recipes and be a guest loser.
posted by elgoose on Feb 16, 2003 - 39 comments

The Best Food You Never Had: Reading Jake Adam York's juicy essay on the art of the barbecue, I was once again sadly reminded I've never had the pleasure of tasting real, Southern U.S. open-pit barbecue. I have no idea whether it's better in Texas, Kansas, Louisiana, Alabama, Kentucky or Georgia; whether pork is better than beef; smoked is tastier than plain... Then I realized there are quite a number of other delicious foods (like fresh abalone sashimi; Alaskan king crab cooked live; a clam-bake on the beach; real wasabi; smoked sablefish; fresh unsalted caviar; an oyster Po'Boy...) I've never tried. It's an interesting gastronomic category: something you've read about and heard about and probably drooled over, that you just know you'd love if only you had a chance to try it! So forgive my curiosity: what's the best food you've never had? [Main link via Arts and Letters Daily]
posted by MiguelCardoso on Feb 12, 2003 - 95 comments

Oklahoma's state senator has made a prolific move for all of humanity He wants to require Oklahoma barbacue restaurants to offer napkins. Yes, seriously.

No confirmation if he was paid off by the napkin lobby.
posted by RobbieFal on Feb 10, 2003 - 23 comments

Teenage Girls Not Getting Enough Meat... At least, not according to the American Beef Industry, which concoted this laughably ridiculous "lifestyle" site to appeal to god knows who, ostensibly focused on teen girl issues (prom? dating?), but with a thinly veiled meaty agenda beneath it all. Bonus points for the horrifically Avrilesque domain name. Marketing. It's what's for dinner.
posted by jonson on Feb 1, 2003 - 59 comments

The Year In Pizza is a review of the happenings in one of the worst years ever for the pizza industry; what's touching, and quirky about this corporate industry wrap up is the inclusion of brief memorials for pizza murder victims, those workers slain by hungry robbers for whatever little cash they had on them. It's hard to imagine a "year in printing & bindery" review listing all the victims of industrial press manglings.
posted by jonson on Jan 6, 2003 - 34 comments

Not by Bread Alone: America's Culinary Heritage This online companion to a recent Cornell University Library exhibition has a handful of interesting images from the annals of food and drink. Does OXO make a Good Grips raisin seeder yet?
posted by staggernation on Dec 6, 2002 - 14 comments

Bad Flash! A little respect, gentlemen, please! Er, it's not that I'm a vegetarian, but, just this once, I think I'll stick to the hors-d'oeuvre and the Wild Turkey on the rocks, thank you very much. But have a happy Thanksgiving all the same - and don't let this Flash animation or that NYT registration ruin your appetite!
posted by Carlos Quevedo on Nov 28, 2002 - 1 comment

An L.A. restaurateur just won a rare 2-pound mushroom in an annual "charity truffle auction" in Santa Monica. The winner paid $35,000 for the truffle after a fierce bidding war between a New York-based restaurant owner and Gunther IV, who placed his bids through a subsidiary due to the fact that he is, in fact, a dog. The canine heir to a vast German fortune lost the auction, and the honor of placing the highest recorded bid ever for a mushroom. Go ahead, read it again. This is all, mind you, before anyone actually got their hands on the giant 'shroom.
posted by XQUZYPHYR on Nov 11, 2002 - 42 comments

The Quest for the Three Year Sandwich "This bad boy will last a minimum of three years at 80 degrees, six months at 100 degrees. They will travel to the swampiest swamp, the highest mountain, the most arid desert." Great. So glad my tax dollars are getting put to good use. If they want prepackaged food that's been around for ages, there's a corner store near my house that can fix them right up. Is this sort of thing really needed?
posted by slackdog on Oct 29, 2002 - 22 comments

Milk and meat from cloned cows and their offspring may be on store shelves by next year. Apparently breeders are already raising "scores" of clones in America. Just another step to making animals to suit our needs (domestication, organ cloning, and Silk from goat's milk.
posted by LordMcD on Sep 25, 2002 - 30 comments