1542 posts tagged with food.
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What to eat at 28 North American airports

What to eat at 28 North American airports
posted by escabeche on Aug 1, 2015 - 41 comments

A Ribfest in Every Town

Ontario has hit peak ribfest. This is a distinctly heartland phenomenon: More than two-million people will visit one of the province’s 65 ribfests this summer. (There are only three dedicated ribfests in British Columbia; Alberta has two.)
The surprising politics of Ontario's growing ribfest industry.
posted by parudox on Aug 1, 2015 - 25 comments

Salty, sweet, sour, bitter, umami ... hearing?

Sonic Seasoning
“Sound is the forgotten flavour sense,” says experimental psychologist Charles Spence. In this episode of Gastropod, we discover how manipulating sound can transform our experience of food and drink, making stale crisps taste fresh, adding the sensation of cream to black coffee, or boosting the savory, peaty notes in whiskey.
[more inside]
posted by the man of twists and turns on Jul 27, 2015 - 9 comments

‘‘You gotta have vision to feed your dreams!’’

Why Is It So Hard to Get a Great Bagel in California? [New York Times] San Francisco bakeries have tried and tried again to replicate the chewy, crusty perfection of New York’s specialty. They are still trying. [more inside]
posted by Fizz on Jul 23, 2015 - 135 comments

21 Flavors of AWESOME, you mean

21 Potato Chip Flavors That Have Absolutely No Right Being a Thing (SLPleatedJeans)
posted by Johnny Wallflower on Jul 22, 2015 - 106 comments

Stop calling it "ethnic food"

Lavanya Ramanathan in the Washington Post on why we need to do away with the "ethnic food" label "It's not the phrase itself, really. It's the way it's applied: selectively, to cuisines that seem the most foreign, often cooked by people with the brownest skin."
posted by nightrecordings on Jul 21, 2015 - 258 comments

How Hot Chicken Really Happened

"For almost 70 years, hot chicken was made and sold primarily in Nashville’s black neighborhoods. I started to suspect the story of hot chicken could tell me something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future." Rachel L. Martin, "How Hot Chicken Really Happened," from The Bitter Southerner.
posted by MonkeyToes on Jul 21, 2015 - 40 comments

Who eats what

In a bid to woo increasing numbers of tourists from India, South African Tourism had to create awareness of the different flavours of vegetarianism. Starting with how to distinguish between run of the mill vegetarians, from vegans and Jains, they ultimately found themselves launching a cookbook. Now you too can eat bunny chow and bobotie!
posted by infini on Jul 19, 2015 - 69 comments

The Sad, Stately Photo Of Nixon's Resignation Lunch

The Sad, Stately Photo Of Nixon's Resignation Lunch
posted by incomple on Jul 18, 2015 - 200 comments

Eat Meat. Not Too Little. Mostly Fat.

Even during the years I was sound man for the Grateful Dead, I stuck to my guns and remained totally carnivorous. Owsley Stanley, underground chemist, ate nothing but meat for 50 years, until he was killed in a car crash. [more inside]
posted by mrbigmuscles on Jul 16, 2015 - 102 comments

Mystery meat, bologna soup and maggots

What it’s like to actually eat the food in Oakland County Jail.
posted by ellieBOA on Jul 16, 2015 - 37 comments

Unhealthy Fixation

The war against genetically modified organisms is full of fearmongering, errors, and fraud. Labeling them will not make you safer.
posted by Drinky Die on Jul 15, 2015 - 140 comments

a new way to prepare eggs

Inspect A Gadget reviews the frankly horrific Egg Master
posted by fearfulsymmetry on Jul 15, 2015 - 193 comments

Lady Drawers: Growing Season

Sarah Becan, one of the best food-focused comics creators in the business, worked on some comics for Truth-Out.org's Ladydrawers series.
* Roots and Migrations looks at how food culture and traditions came to the United States.
* Stinging Nettles: Holding on to Indigenous North American Food Culture takes a peek at the food culture and traditions of North America before colonization - and what it takes to keep them alive today.
* Food and Freedom explores US food policy.
Melissa Mendes adds to the series with Cultivation: Shifting People of Color's Access to Land Use and Cultivating Policy.
posted by jillithd on Jul 14, 2015 - 4 comments

I scream, you scream

Summer's upon us, and that means it's time to wallow in delicious ice cream over at Serious Eats. Learn how to make sorbet, sherbet, gelato, fro-yo, and soft serve. While you're at it, mix in the best ways to swirl in chocolate, nuts, and booze. Top it off with myth-dispelling advice from the pros on when to use corn syrup, age an ice cream base, add eggs to a recipe, incorporate a stabilizer, and create a smoky finish. If the ice cream sounds like too much work, make a no-churn Key Lime Pie instead. For you vegans out there, we've got something for you too.
posted by sciatrix on Jul 9, 2015 - 25 comments

How our secret snacks are like a great painter's unknown works.

How we eat when no one is looking, from the School of Life. Text version. From the School of Life.
posted by Miko on Jul 4, 2015 - 120 comments

The Chef Who Saved My Life

Here is the story of The Day Jacques Pépin Saved My Life. That’s how I tell it, anyway —at parties, over dinner, on those occasions when a friend finds himself drowning in his own life and I’m cast as an unlikely dispenser of wisdom. That’s when I try to assure him that salvation can come in the most unlikely of guises: in the guise, say, of Jacques Pépin, who, when I, too, was lost and deep in dark waters, came along and showed me the way to back to the light.
posted by Shmuel510 on Jul 3, 2015 - 24 comments

"The secret ingredient is imagination, fear."

"The idea is that Hannibal is always eating people, regardless of what he’s feeding you. So I wanted it to look like something that could be lamb’s tongue but probably was a people tongue. Lambs’ tongues are so homely, and once you cook them they just look creepy and unappetizing, and what I want more than anything is for the food to look so delicious that you want to reach into the screen and try it, even though you know it’s people. It’s the personification of Hannibal. He’s the Devil. Why do you like him? Why do you want to get to know him? Why do you want to eat these tongues? They’re people!"
How Hannibal's food stylist, Janice Poon, creates hypothetical human meat
posted by Room 641-A on Jun 30, 2015 - 92 comments

Take with a grain of salt

Are you ready to start using/buying "Artisan Salt"? You can also buy over 100 different kinds of salt at The Meadow.
posted by growabrain on Jun 30, 2015 - 88 comments

“I just want to spend my money on food & beers & going to hear music."

Chef Paxx Caraballo Moll is a rock-n-roll chef who creates inventive vegetarian food with the native foods of Puerto Rico.

They're also one of nine individuals profiled in Mala Mala, a feature length documentary exploring the lives of young Puerto Ricans in the trans community that recently premiered at the Tribeca film festival. [more inside]
posted by Juliet Banana on Jun 30, 2015 - 8 comments

"This wicked conglomeration of horrors..."

This was a world that never quite fit me. I was unnaturally hungry and never found something that could satisfy that hunger. No job kept me. From desks to barns to the muffling din of factories, the concept of a profession was foreign. No drug quieted me for more than a few hours. No friend or lover ever lasted for more than a few days. My family had long since receded into the gray haze of memories.
Thomas Ligotti reviews the new Hot Dog Bites Pizza from Pizza Hut. [more inside]
posted by Iridic on Jun 29, 2015 - 64 comments

Making Space Tortillas With Astronaut Samantha Cristoforetti

ESA astronaut Samantha Cristoforetti is currently living on board the International Space Station for her long duration mission Futura. In this video Samantha shows us how she manages to cook one of her bonus food recipes in microgravity: a quinoa salad with dried tomatoes, mackerel and leek cream, all wrapped in a warm tortilla. [via TwistedSifter]

posted by ellieBOA on Jun 28, 2015 - 22 comments

Single Link YouTubeSteak

Not your usual Food Prep short video: To promote the new hot dogs at Norway's Statoil Convenience Stores, they showed how to put one together - using an 8.5 ton excavator.*
BONUS CONTENT: On an Austrian chat show, a demonstration of a better way to open a difficult milk carton... sort of.
*trivial trigger warning: he puts ketchup on the hot dog (which I know some people really hate!)
posted by oneswellfoop on Jun 26, 2015 - 17 comments

Activia, Monterey Jill, & Special K Down the Hatch

Here's what happens when a man eats nothing but food made for women. When I began my exploration of gendered food items, I was hoping for a dramatic payoff.... Instead, I got a pile of cardboard packaging and confirmation of my thesis: marketing something as “for women” -- the pinks and purples, the low-calorie labels, the suggestions that life is just sooooo crazy and women need to take a break with a thumbnail-sized brownie -- is the dumbest gimmick in food marketing.
posted by katie on Jun 25, 2015 - 115 comments

Bring the fat back

The 2015 Dietary Guidelines Advisory Committee (DGAC) report, submitted to the U.S. Department of Health and Human Services and the U.S. Department of Agriculture, makes a historic change: for the first time since 1980, the report no longer recommends the restriction of dietary cholesterol nor of total dietary fat. An article published today in JAMA calls on HHS and USDA to heed the DGAC report. The article goes on to praise the report's new emphasis: reducing consumption of sugar and refined carbohydrates, and increasing consumption of whole foods (even those high in fats).
posted by overeducated_alligator on Jun 23, 2015 - 124 comments

"But this love of food hasn’t translated into a love of cooking."

The $5 Billion Battle For America's Dinner Plate
posted by the man of twists and turns on Jun 15, 2015 - 193 comments

I will defend myself to the bitter, un-toasted end.

The Great Bagel Manifesto: in which J. Kenji López-Alt—kitchen guru, national treasure, and relatively recent transplant to the West Coast—rants about bagels. [more inside]
posted by Shmuel510 on Jun 10, 2015 - 180 comments

6 Days on a Dog Food Diet

The last day of dog food week is a blur of kibble, canned and Freshpet. Monday morning, I weigh in. I’ve lost nearly 2 pounds. I get the results of a blood test back from my health clinic. My blood sugar level has dropped to the ultralow end of the ideal range — even better than when I was eating paleo.
posted by storybored on Jun 8, 2015 - 105 comments

“Neal, can you stop trying to kill people with allspice berries?”

Here's literally every single thing that goes into one night of running a Russian restaurant in Portland, Oregon: One Night at Kachka
posted by zarq on Jun 5, 2015 - 54 comments

To Live And Dine In L.A.

To Live and Dine in L.A. is a multi-platform project of The Library Foundation of Los Angeles based on the extraordinary menu collection of The Los Angeles Public Library.

The entire project, which includes a book, an exhibition, and a variety of city-wide public programs and media events, is dedicated to curating and mobilizing the Library’s collection of historic L.A. menus in order to explore both the food history of the city and the city’s contemporary struggles with food insecurity, food deserts, and youth hunger.

(You can also navigate the collection via the Archive page.)
posted by Room 641-A on Jun 3, 2015 - 4 comments

Additional props are potato chips, pickles and olives

The New York Times has been around long enough to report on more or less everything, and its First Glimpses feature occasionally dives into the archives to see when some notable thing was mentioned for the very first time. This week, it's cheeseburgers. [more inside]
posted by Etrigan on May 27, 2015 - 37 comments

A Goode Soop

Cooking In The Archives: recreating recipes from the Early Modern Peroid (1600s-1800s) in a modern kitchen. Not old enough? Then try some authentically medieval recipes.
posted by The Whelk on May 27, 2015 - 41 comments

Unreal Food For The Real World

Why would I, who learned to cook from Culinary Luddites, who grew up in a family that, in Elizabeth David’s words, produced their “own home-cured bacon, ham and sausages . . . churned their own butter, fed their chickens and geese, cherished their fruit trees, skinned and cleaned their own hares” (well, to be honest, not the geese and sausages), not rejoice at the growth of Culinary Luddism? Why would I (or anyone else) want to be thought “an obtuse consumer”? Or admit to preferring unreal food for unreal people? Or to savoring inauthentic cuisine?
The answer is not far to seek: because I am an historian.
A Plea For Culinary Modernism
posted by Charlemagne In Sweatpants on May 23, 2015 - 79 comments

That Thing You Dew

How Mountain Dew Came to Perpetuate a Deep-Seated Appalachian Stereotype As Mountain Dew taps into tropes of corn-syrup-free authenticity and nostalgia for "backwoods" "renegades" and "rebels" with its throwback drink Dewshine, a daughter of Appalachia considers how the beverage reflects cultural stereotypes. [more inside]
posted by Miko on May 22, 2015 - 100 comments

Let me be frank

It's a short read, but Food Republic's Ultimate Hot Dog Style Guide may take you a while to digest.
posted by drlith on May 22, 2015 - 72 comments

Breaking Bread: A Food Critic's Take on Restaurants' Racial Divide

"I have a day job in Washington, D.C., as a food critic. I’ve done it for ten years. During that time, the city has become bigger and more cosmopolitan, the restaurant scene has evolved from that of a steak & potatoes town to that of a vibrant metropolis, and people now talk excitedly about going out to eat. But what no one talks about is the almost total absence of black faces in that scene." Todd Kliman's "Coding and Decoding Dinner" explores the racial divide in D.C. dining for the Oxford American.
posted by MonkeyToes on May 15, 2015 - 43 comments

Breakfast at Noon is still Breakfast

We talked to registered dietitians, personal trainers, health editors, book authors, nutritionists, and healthy food writers and asked them -- what do you eat for breakfast? (buzzfeed)
posted by The Whelk on May 11, 2015 - 164 comments

Whole Foods Got Millennials All Wrong

The Washington Post reports companies like Whole Foods originally assumed Millennials would spend more on food (among other consumptive goods) than they're actually willing to. So they're lowering their prices. [more inside]
posted by ourt on May 8, 2015 - 199 comments

"It’s a class I teach once a year; it fills within 24 hours"

Would you put oregano on your posole?
posted by the man of twists and turns on May 6, 2015 - 16 comments

I think that splotch was Tabasco

" “I tell my daughters that when I go, they’ll know the good recipes from the dirty pages.” [NYT]] A group of Nashville writers mounts an exhibit of the dirty pages from their own family cookbooks.
posted by Miko on May 6, 2015 - 21 comments

"Are you going to finish that?"

Pictures of Pets Looking at Food
posted by Doktor Zed on May 2, 2015 - 34 comments

"Seventy-three, two-fifty-five, eighty, Sioux City In The Sky..."

The Hilltop Steakhouse (1961-2013), which once served as many as three million customers per year, was demolished on Monday, as documented by photographer Brian Cummings. Brian also took photos of the interior a few days before the demoliton. While the 68-foot-tall iconic cactus sign is expected to remain, the steer have migrated to greener pastures. (And not to the top of the Dome of Building 10 at MIT, as one was once relocated in 1979.)
Don't forget to moo at the cows as you drive by, It's part of the fun! :oP
posted by not_on_display on Apr 29, 2015 - 28 comments

It tastes a little herbedcidey...

When Dr. Patrick Moore appeared on cable channel Canal+ to argue for the safety of the widely used herbicide glyphosate he asserted that it would be completely safe to drink right from a glass. When the interviewer challenged him to follow through on the act, he backed down. Recently, Stu Burguiere of The Blaze decided to accept the challenge and drank a glass of the herbicide along with fracking fluid and artificial sweeteners. The cocktail also included a salt rimmed glass and a lemon garnish. It had the neon green appearance of a Vodka and Diet Dew. Don't try this at home. Or anywhere.
posted by Drinky Die on Apr 29, 2015 - 47 comments

Water Table

California's crippling drought has prompted conservation efforts, such as replacing grass lawns and minding how long you leave the tap water running. But what about the food on your plate? Agriculture uses 80% of California's water supply, and producing what you eat can require a surprising amount of water. The LA Times' Interactive Water Footprint tells you How much water is used to produce your food? [more inside]
posted by chavenet on Apr 22, 2015 - 42 comments

Where Shmaltz and Soul Food Meet

Michael Twitty, Black Jewish Foodie, Talks 'Culinary Justice'.
posted by josher71 on Apr 17, 2015 - 20 comments

All the Noms

FoodGawker is basically a food-based search engine, complete with pretty pictures of really good lookin' foods and the links to their recipes. [more inside]
posted by ourt on Apr 17, 2015 - 8 comments

The flip side of shame is pride.

All I did was write personal essays inspired by old community cookbooks I found in secondhand stores. Strictly speaking, my food writing wasn’t technically about food. John T. said that didn’t matter. He wanted me to explore “trash food,” because, as he put it, “you write about class.”
posted by zeptoweasel on Apr 15, 2015 - 38 comments

"Hey, could I get a spot? Yeah, hold it up to my mouth."

Eating Junk Food at the Gym (SLYT)
posted by andoatnp on Apr 14, 2015 - 9 comments

What is a sandwich?

A Field Guide to the American Sandwich, with introduction. Both by Sam Sifton. Possibly related to yesterday's ode to the BEC and last week's roast beef tutorial (all NYT).
posted by xowie on Apr 14, 2015 - 114 comments

Corn Flakes: "immortal and lifeless"

"The Corn Flakes trade-off - in which nutrition is sacrificed for convenience, portability, and profitability - is a metonym for food production during the last century." The weird, wonderful story behind Corn Flakes.
posted by paleyellowwithorange on Apr 14, 2015 - 34 comments

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