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

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

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

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 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

Go Ask Alice When She's Ten Feet Tall: Alice Waters's extraordinary influence on the way we shop, cook and eat makes her one of the great American heroes (and European too, check out the Larousse Gastronomique), mostly to those of us who have never been (and will never be) lucky enought to eat at Chez Panisse. [More inside.]
posted by MiguelCardoso on Mar 21, 2004 - 25 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

Pictures of Fat Kid eating 16 Patty In-n-Out cheeseburger. Notice how he orders a Small Coke. A diet coke, I presume. And here's some pictures of burgers having sex. And since it's grammatically related and I didn't want to make another post, here's some pictures of AT-ST Scout Walkers having sex.
posted by Stan Chin on Aug 28, 2003 - 129 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

"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

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

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

Where are your limits? Inspired in part by mikhail's earlier post on the gelatin used in Guinness (and Bass), for those with voluntary diet restrictions (kosher, halal, vegetarian, etc.), what unexpected choices have you faced? Does it go beyond food? Toothpaste? Collagen injections? Silk? Buying a car with leather seats? A used car with leather seats?
posted by NortonDC on Mar 18, 2002 - 59 comments

Need to know where to find sushi when you travel? Sushiref.com has worldwide listings as well as a plethora of other sushi info that is updated regularly.
posted by machaus on Feb 2, 2002 - 4 comments

Sightless dining. The world of the sightless is a world I don't often explore. In high school, I had two classmates who were brothers and both sightless. I was amazed at the "tricks" they used to cope in day-to-day tasks we take for granted. Dining at Blindekuh (Swiss German for blind man's bluff), where you eat in complete darkness, would be quite an 'eye-popping' experience. There's a four month waiting list for a table.
posted by JISH on Dec 19, 2001 - 8 comments

Forget the Anthrax, Honey: Eat your Apple Pie According to the NYT's restaurant critic William Grimes, comfort food is making a comeback in the wake of WTC. Mine is cream and butter-loaded mashed potatoes with garlicky lamb chops. What's yours? And what does it all mean? (This is No. 629 in the All-American Anti-Terrorist Counter-Measures Series) Reg: rebarba/pachacha
posted by MiguelCardoso on Oct 24, 2001 - 47 comments

fast(er) food in so-cal. looks like we'll all be able to get our big macs a whopping 15 seconds faster at orange county drive throughs. why haven't they done this *inside* their stores, where it usually takes the cashier at least a minute to do the math, after the people in front of me spend 3 minutes digging through their pockets/wallets/purses to find their money and change.(disclosure: i was once a mcdonald's cashier)
posted by mmanning on Jan 28, 2000 - 10 comments