1633 posts tagged with food.
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Flatware for those who can afford it!

Despite the name games, airline food hasn't changed much. Economy class meals still come in a wrapper, and business or first-class meals come with real cutlery. This list shows the sometimes striking difference between what the different classes eat.
posted by heyho on Feb 5, 2016 - 65 comments

Breaking Bread, Re-making Community

"The rich Jewish traditions in the city of Uzhhorod were all but wiped out by Nazi death camps and decades of Soviet rule. Now one born-and-bred New Yorker aims to bring them back, one perfectly browned challah at a time." "Bringing a Bite of Old Brooklyn to Ukraine," by János Chialá, Tali Mayer, and Ilya Ginzburg.
posted by MonkeyToes on Feb 4, 2016 - 24 comments

Single-Serving Recipes

Single-Serving Recipes [via mefi projects]. Does what it says on the tin.
posted by feckless fecal fear mongering on Feb 2, 2016 - 41 comments

A Mom and a Dairyman Plead: Don’t Feed Children Raw Milk

Two years ago, when Oregon parents Jill Brown and Jason Young met Brad and Tricia Salyers, the families had no idea that they would eventually be sharing in a tragedy that sickened four of the Salyers’ children and left Brown and Young’s youngest child, Kylee – 23 months old at the time – with such severe medical complications that she would need a kidney transplant from her mother. All of that and more happened beginning in April 2012 when the children were among 19 people – 15 of them under the age of 19 — who fell ill with E. coli O157:H7, a potentially fatal foodborne pathogen. Soon after, Oregon health officials determined that the outbreak was caused by raw milk from Foundation Farm near Wilsonville in Western Oregon — the Salyers’ family farm. Four of the sickened children were hospitalized with kidney failure. Foundation Farm had been providing 48 families with raw milk. Raw milk is milk that hasn’t been pasteurized to kill harmful and sometimes deadly foodborne pathogens such as E. coli, Listeria, Salmonella and Campylobacter.
posted by Blasdelb on Feb 2, 2016 - 76 comments

not the usual bhaji

The Best Dishes From Every Indian State And Their Authentic Recipes Are Right Here
posted by infini on Jan 29, 2016 - 33 comments

Radishes, Celery, and Finger Bowls upon request!

The unusual foods Americans loved a century ago. A massive collection of historical menus at the New York Public Library has been digitised for your perusal.
posted by blue_beetle on Jan 27, 2016 - 98 comments

G O B B L E S T I X

A commerical for the dried turkey snack food 'Gobblestix' slowed down 50%
posted by The Whelk on Jan 23, 2016 - 33 comments

Getting Sauced: a post about condiment packets

The Mysterious, Murky Story Behind Soy-Sauce Packets: How Chinese takeout, a Jewish businessman from the Bronx, and NASA-approved packaging have shaped the 50-year reign of a well-loved American condiment (The Atlantic) [more inside]
posted by Room 641-A on Jan 22, 2016 - 31 comments

A Brief History of Spam

For a six-ingredient food product, it's taken on a life of its own. Spam — the square-shaped mash-up of pork, water, salt, potato starch, sugar, and sodium nitrate — recently celebrated its 77th anniversary of being alternately maligned, celebrated, musicalized, or the subject of urban legend (one particularly pervasive myth insists that its name is actually an acronym for "Scientifically Processed Animal Matter"). And despite today's more locavore approach to food and some unkind memories from soldiers who were served Spam during WWII, Spam has entered its third quarter-century on the rise.
posted by sciatrix on Jan 21, 2016 - 83 comments

“Falafel is a meal that transcends socio-economic backgrounds—”

A Falafel House Divided by Mohamad Yaghi and Jack Crosbie [Roads & Kingdoms]
“They work meters from one another every day, preparing falafel the way their father taught them. But instead of sharing a kitchen, Zouhair alone inhabits the original Damascus street shop. One store over, Fouad has a new shop, emblazoned with red signs that read “Falafel M. Sahyoun.” A single white tile wall separates them, a boundary that is never breached. The brothers no longer speak. Lebanon has long been a country defined by divisions, and though the brothers’ rift is not sectarian, the uneasy relationship between two falafel makers competing in close proximity is a reflection of the problems that still haunt the country.”
posted by Fizz on Jan 19, 2016 - 17 comments

I've Always Been Hungry

Growing up poor, there were times when I only ate what I could manage to steal. As a well-fed adult, I still can’t turn down a good meal…or a bad one. This moving memoir piece is by Zen monk and author Barry Graham, who also blogs at No Mean Preacher.
posted by katie on Jan 19, 2016 - 22 comments

The Keeper

Gay City News profiles Robert Woodworth, on his retirement after thirty-two years at New York’s LGBT Community Center.
posted by roomthreeseventeen on Jan 19, 2016 - 1 comment

"Oh! Sir, I am very glad, because he is free now."

After much criticism and some defence, A Birthday Cake for George Washington has been pulled by Scholastic Press. [more inside]
posted by Stilling Still Dreaming on Jan 18, 2016 - 72 comments

Leaf fat is particularly well suited for baking – pie crusts especially

'I Butchered a Pig' - The process of butchering an entire pig while trying not to waste anything, documented by Mefi's own backseatpilot. [via mefi projects]
posted by The Whelk on Jan 17, 2016 - 82 comments

Where Your Country and My Country Eat Together

Saigon Deli Sandwich and Taco Valparaiso offers a lesson in cross-cultural communication. In 2011, Tony Torres, who owned a taqueria, approached Dieu Ngo, who owned the Saigon Deli banh mi shop, with a proposition that they join forces. The result was a classic multi-cultural fusion, and a budding romance.
posted by suelac on Jan 15, 2016 - 28 comments

Ditch the DEET, get a Cock ring in Peru

In Zanzibar, life moves pole pole. Tunis does not rock the casbah. Barcelona is a gin and tonic town. Maps are worthless in Ulaanbaatar. Altitude is a bastard in Ganzi. Eating local in Hargeisa means devouring "a metric shit-ton of gamey, tough, and greasy camel meat." And nothing can prepare you for platzkart on the Trans-Mongolian Railroad. These are some of the many things you can learn from Roads and Kingdoms' regular feature, Know Before You Go.
posted by zarq on Jan 14, 2016 - 33 comments

Don't you dare move my bottle ... It's mine. I paid for it.

My dentist tells me that I grind my teeth at night. He says this is a very bad thing and needs to be remedied. Apparently the problem is tension, brought on by stress. Clearly I need less stress in my life. To make this happen I have decided to use this column to address all the things about restaurants that I truly hate; the atrocities I hope to see disappear in 2016.
The 12 things that restaurants must stop doing in 2016. [Single-link Jay Rayner] [more inside]
posted by Sonny Jim on Jan 14, 2016 - 327 comments

A new idea in the world of vegan cooking, or, blowing minds with brine

Vegan Meringue Has Arrived thanks to aquafaba (bean water). [more inside]
posted by aniola on Jan 12, 2016 - 63 comments

‘What are you looking for?’ It was always, ‘Arterial spray,’”

“If there was an unfortunate incident here [in the sake bar], and we were called upon to dismember a body into its constituent parts, I would probably be a good guy to have around,” quips Bourdain. “If inclined to help you out with this problem, I would certainly know what to do and pretty god damn quickly.” Bryan Reesman reports on Anthony Bourdain's comic book, written with Joel Rose, for mentalfloss.
posted by valkane on Jan 5, 2016 - 39 comments

the art of eating as an omnivore

No diet, no detox: how to relearn the art of eating, by Bee Wilson, author of the weekly column, The Kitchen Thinker. "All the foods that you regularly eat are ones that you learned to eat. Everyone starts life drinking milk. After that, it’s all up for grabs. From our first year of life, human tastes are astonishingly diverse. But we haven’t paid anything like enough attention to another consequence of being omnivores, which is that eating is not something we are born instinctively knowing how to do. It is something we learn."
posted by colfax on Jan 5, 2016 - 99 comments

215 Of The Best Longreads Of 2015

215 Of The Best Longreads Of 2015 [more inside]
posted by triggerfinger on Jan 1, 2016 - 19 comments

"The food is authentic in spirit."

"It was Asian enough for my immigrant parents and American enough for my sister and me." In the PBS feature documentary, Off The Menu, filmmaker Grace Lee traverses the US into the kitchens, factories, temples and farm of Asian Pacific America that explores how our relationship to food reflects our evolving communities. Food Republic spoke with Jonathan Wu and Wilson Tang, whose NYC restaurant, Fung Tu, is featured in the film.
posted by Room 641-A on Dec 31, 2015 - 4 comments

“Drinks go in, fun comes out!”

"I was having my second Frogasm of the night when dinner got weird." Pete Wells reviews Señor Frog’s in Times Square for The New York Times.
posted by valkane on Dec 31, 2015 - 52 comments

factory farming: the plants are fed by fish poo alone

GrowUp: the future of food - "The new concept of commercial aquaponics, argue Hofman and Webster, has a much-reduced environmental impact. Companion farming fish and crops dates back to the Aztecs, but it took until the 2010s, in Chicago, to move it indoors at any scale. In the UK, only eco-smallholdings have so far attempted it, and the only European aquaponics farms of note use purpose-built greenhouses. GrowUp's model, by contrast, is to fit out empty urban buildings, use no chemicals, employ LED lights, source 100 per cent renewable energy and, crucially, be based within five miles of its customer base in a dense urban area."
posted by kliuless on Dec 28, 2015 - 21 comments

Black Culinary History Year in Review 2015

"From culinary scholarship to crowd sourced culinary brands emerging, 2015 has given us so much to be proud of. The following is a year in review that highlights some of the best parts of the sea change we’ve seen in the world of black foodways." Chef Therese Nelson presents "Black Culinary History Year in Review 2015." Via Michael Twitty.
posted by MonkeyToes on Dec 28, 2015 - 3 comments

"It's really hard to mess up a Yorkshire Pudding"

There's a lot of folk wisdom and myths surrounding baking Yorkshire puddings, so J. Kenji López-Alt decided to test them all and figure out which (if any) are true.. Previous perfect puddings post.
posted by The Whelk on Dec 28, 2015 - 54 comments

We settled in Astoria and it was here that I met Christopher Walken

Lidia Celebrates America: Home for the Holidays "This special features Lidia and six celebrity guests—Christopher Walken, Ann Curry, Padma Lakshmi, Rita Moreno, Marcus Samuelson and Carlo Ponti, Jr. as they share their immigrant experiences and holiday traditions."
posted by kliuless on Dec 24, 2015 - 1 comment

Fewer people associate Chipotle with “healthy” now.

Inside Chipotle’s Contamination Crisis
Smugness and happy talk about sustainability aren’t working anymore.
posted by andoatnp on Dec 23, 2015 - 99 comments

"Starving silences who you really are."

There Once Was a Girl. A work of criticism and of memoir on the false narratives surrounding anorexia in life and literature.
(Some may find the descriptions in this essay disturbing or triggering.)
posted by zarq on Dec 10, 2015 - 9 comments

Subpolar Express

The Canadian Pacific Christmas Train is a rolling holiday party for a cause. Two beautifully lit trains - on a US Route and a Canada route - cruise through the Midwest, stopping in 150 towns along the way to present live music and light shows while bringing donations of cash and food to local food banks.
posted by Miko on Dec 6, 2015 - 26 comments

Macs and Cheeses of the Internet

The Secret History of Mac and Cheese. [more inside]
posted by curious nu on Dec 4, 2015 - 26 comments

These are my surprised wings.

The beverages are consumed regularly by thirty-one per cent of kids between the ages of twelve and seventeen, and by thirty-four per cent of those aged eighteen to twenty-four. U.S. sales for energy drinks and shots now total more than twelve and a half billion dollars—a number that the market-research firm Packaged Facts predicts will grow by another nine billion dollars by 2017. A new study [note: behind paywall] , published in the November issue of Health Psychology, suggests that appeals by energy-drink companies to the thrill-thirsty male id are coming at a psychological and physical cost, however. -- Rachel Giese, How Energy-Drink Companies Prey on Male Insecurities
posted by Room 641-A on Dec 3, 2015 - 42 comments

Fir dearth spurs work

With a possible Christmas tree shortage looming, now's the time to take a closer look at artificial Christmas trees—by watching How It's Made style clips about them, of course, as well as a bunch of other holiday-related products. [more inside]
posted by knuckle tattoos on Dec 3, 2015 - 14 comments

Reality is squares of peanut butter toast

At The Atlantic, Elizabeth G. Dunn dispels the Myth of 'Easy' Cooking.

While Dunn sees takeout and premade food as a modern solution, Tamar Adler maintains that home cooking can be simple. In her 2011 book The Everlasting Meal, she tries to dispel myths about homecooking and eliminate the idea that cooking has to be magic (YT).
posted by tofu_crouton on Dec 3, 2015 - 197 comments

You might say the secret ingredient is salt.

Laurel Randolph comes up with Simpsons inspired recipes for Paste Magazine - Clove And Tom Collins Pie - Little Meatloaf Men - Üterbraten - Thanksgiving edition.
posted by The Whelk on Nov 27, 2015 - 59 comments

"I focus my mind by making noodles"

Korean Buddhist temple cooking has been preserved by Buddhist nuns for over 1,600 years. One of its practitioners, Jeong Kwan, has been celebrated by chefs such as Eric Ripert from Le Bernardin in New York City. Korean temple cuisine is vegan, made without meat, fish, dairy, garlic, or onions. Layers of flavor are achieved through use of fermented, pickled, and dried ingredients. The preparation and consumption of the food are seen as part of Buddhist practice. [more inside]
posted by needled on Nov 26, 2015 - 12 comments

1 in 30 American Kids is Homeless. That's about 2.5 Million Children.

A College Guide for Homeless Students (by Resilience.org) [more inside]
posted by zarq on Nov 26, 2015 - 6 comments

Links in the Chain

Voices of the Food Chain Farmers are the iconic symbols of the food system, but food production, processing, and distribution make up nearly 15% of the American workforce. Today, StoryCorps and the Food Chain Worker Alliance are sharing videos of conversations from workers in different industrial sectors of the food system, showing how food labor crosses boundaries of culture, language, and experience. [more inside]
posted by Miko on Nov 25, 2015 - 3 comments

Psychopaths really like bitter food

"The results suggest that how much people like bitter-tasting foods and drinks is stably tied to how dark their personality is.”
posted by stoneweaver on Nov 22, 2015 - 148 comments

How to Feed an Army

Feeling overwhelmed by the prospect of feeding your holiday guests? Maybe you should refresh yourself on "How to Feed an Army" (1901). Perhaps a history lesson on feeding the troops would inspire you? (Break out your P38.) Ever wonder about the nutritional content of combat rations? Can sailors bring ship-grown lettuce to the table? [more inside]
posted by MonkeyToes on Nov 22, 2015 - 24 comments

a bland and horrible science-fiction monster that tips over on its belly

"Bland, horrible, almost always dry: turkey is an awful choice for a main course." Here's my tip for your Thanksgiving turkey prep: throw it in the garbage, by Dave Bry (SLTheGuardian)
posted by joseph conrad is fully awesome on Nov 21, 2015 - 137 comments

The Algorithm That Creates Diets That Work for You

Take a slice of cake and cut it in two. Eat one half, and let a friend scoff the other. Your blood-sugar levels will both spike, but to different degrees depending on your genes, the bacteria in your gut, what you recently ate, how recently or intensely you exercised, and more. The spikes, formally known as “postprandial glycemic responses” or PPGR, are hard to forecast since two people might react very differently to exactly the same food.
But Eran Elinav and Eran Segal from the Weizmann Institute of Science have developed a way of embracing that variability. By comprehensively monitoring the blood sugar, diets, and other traits of 800 people, they built an algorithm that can accurately predict how a person's blood-sugar levels will spike after eating any given meal.

posted by hippybear on Nov 20, 2015 - 37 comments

"A human being is primarily a bag for putting food into."

I Would Rather Be Herod’s Pig: The History of a Taboo - "The story of how pigs became the world’s most divisive meal." [more inside]
posted by the man of twists and turns on Nov 20, 2015 - 32 comments

Ready for another "100 Years Of . . ."?

Too bad! This time, it's 100 Years of Dinner -- from roast beef and potatoes to quinoa and salmon.
posted by Countess Elena on Nov 19, 2015 - 47 comments

The mother lode of cinematic food puns

Over 150 recipes from the early run of TBS' Dinner and a Movie, including "Peter Pancakes with Lost Boys-enberry Syrup" (originally paired with a presentation of Hook), "Two Hot Peppers on the Lamb" (Thelma and Louise), and "Jane S'mores" (Somewhere in Time).
posted by Iridic on Nov 17, 2015 - 6 comments

Something to go with your breakfast this morning.

Anthony Bourdain goes to a Waffle House.
posted by AlonzoMosleyFBI on Nov 15, 2015 - 120 comments

“What a pity it isn’t illegal.”

" Chinese emperors of the Tang Dynasty liked their ice cream a special way: Fermented buffalo or goat milk was heated, then thickened with flour and seasoned with camphor, which made it flake like snow. For good measure fragments of reptile brain were added, along with an eyeball or two." - "It Ought To Be Called Vice Cream" - Austerity Kitchen on the social and technological history of Ice Cream.
posted by The Whelk on Nov 14, 2015 - 17 comments

Salt and sugar not included

What Are the Defining Ingredients of a Culture’s Cuisine? Priceonomics examines a dataset of Epicurious recipes to pull out the most common ingredient and the most distinctive ingredient by cuisine, plus a "Meat-o-Meter" that looks at commonly used meats in various cuisines. [more inside]
posted by taz on Nov 11, 2015 - 73 comments

His Noodly Appendage

"Spätzle are a kind of soft egg noodle found in the cuisines of southern Germany, Austria, Switzerland, Hungary, Alsace and South Tyrol. Traditionally, Spätzle are made by scraping long, thin strips of dough off a wooden (sometimes wet) chopping board (Spätzlebrett) into boiling salted water where they cook until they rise to the surface... Spätzle typically accompany meat dishes prepared with an abundant sauce or gravy, such as Zwiebelrostbraten, Sauerbraten or Rouladen. In Hungary spätzle often are used in soup..." [more inside]
posted by growabrain on Nov 10, 2015 - 70 comments

OkonomiYumi!

How a Guatemalan chef became the owner of an okonomiyaki restaurant in Hiroshima. [more inside]
posted by bigZLiLk on Nov 7, 2015 - 27 comments

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