1742 posts tagged with food.
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The secret behind Italy's rarest pasta

"[I]n a modest apartment in the town of Nuoro, a slight 62-year-old named Paola Abraini wakes up every day at 7 am to begin making su filindeu – the rarest pasta in the world."
posted by SansPoint on Oct 20, 2016 - 46 comments

"a history lesson, a geopolitical reflection and a mouthwatering decent"

Our Fancy Foods, Ourselves - Three days at the world's greatest assemblage of exotic, expensive, absurd, and occasionally delicious snacks [more inside]
posted by the man of twists and turns on Oct 16, 2016 - 7 comments

so put away that meat you're selling

"Millions of containers, thousands of ships, hundreds of scientists, 30 laws, 15 federal agencies, and we still can't prevent the next foodborne illness outbreak."

[Fun supplementary reading: FDA Defect Levels Handbook, FSIS Meat & Poultry Hazards & Controls Guide, CDC Foodborne Outbreak Investigations.]
posted by amnesia and magnets on Oct 11, 2016 - 12 comments

Maximum Nutrition with Minimal Effort

People get “violently ill” from Soylent bars; company stumped
posted by almostmanda on Oct 11, 2016 - 141 comments

Super Size

The Dizzying Grandeur of 21st Century Agriculture [NYT link] Our industrialized food system nourishes more people, at lower cost, than any comparable system in history. It also exerts a terrifyingly massive influence on our health and our environment. Photographer George Steinmetz spent nearly a year traveling the country to capture that system, in all its scope, grandeur and dizzying scale. His photographs are all the more remarkable for the fact that so few large food producers are willing to open themselves to this sort of public view [more inside]
posted by helmutdog on Oct 5, 2016 - 25 comments

“Cranking out more and more boxes was all they cared about.”

The Box: The Not-So-Wholesome Reality Behind The Making of Your Meal Kit [Buzzfeed] “Blue Apron wants to revolutionize the food system by selling would-be home cooks all the ingredients they need to make a meal without setting foot in the grocery store. But a BuzzFeed News investigation has found that in the rush to scale its supply chain at the speed of startup, the company has had health and safety violations, violent incidents, and unhappy workers at one of its packing facilities.”
posted by Fizz on Oct 3, 2016 - 83 comments

The Politics of Dancing

The economics of dining as a couple - "I am eternally astonished to find not only that many couples I know failed to discuss this key area before they marched up to the altar, but also that many of them still have not developed a joint dining strategy even after 10 or 20 years together. This is madness." Megan McArdle blends economics and marriage therapy.
posted by GuyZero on Oct 2, 2016 - 98 comments

You’ve been drinking SQUASH FREAKING SPICE LATTES this entire time

I just found out canned pumpkin isn't actually pumpkin at all, and my whole life is basically a lie. By Emma Crist at Food & Wine.
posted by Mchelly on Sep 28, 2016 - 111 comments

Daily life for kids in Japan.

Why Japanese bathrooms are the best. What a Japanese apartment is like. Breakfast, lunch and dinner.
posted by Bee'sWing on Sep 24, 2016 - 63 comments

I should have just eaten the 18 pounds of Red Leicester.

Deccan Chronicle: "In a study that has been widely welcomed, researchers from the University of Copenhagen found that eating cheese is good for our hearts." More from [askmen] [delish] [allure] [Telegraph - mentions other studies]. The actual research article conclusion: "A high daily intake of regular-fat cheese for 12 weeks did not alter LDL cholesterol or MetS risk factors differently than an equal intake of reduced-fat cheese or an isocaloric amount of carbohydrate-rich foods."
posted by Wordshore on Sep 24, 2016 - 40 comments

Coming soon to a state fair near you

What do you get when you literally cross a hamburger with a hotdog? Hamdog!
posted by ardgedee on Sep 21, 2016 - 114 comments

God's Own Country: the nation of Yorkshire

Yorkshire is a county in t'north of England. It has a distinct range of dialects; for example 'nowt' means 'nothing', 'who?' means 'what?' and 'how are you?' is asked ... differently, with further variations across the county. Yorkshire is famous for its pudding, caustic cricket commentary, rhubarb, having its own day, one of the earliest surviving film fragments, the chocolate bar, poetry, tea, and ferret legging (alternative explanation). The anthem of Yorkshire, On Ilkla Moor Baht 'at, is about hats, death and cannibalism. Like other English regions, such as Cornwall and Wessex, Yorkshire has movements towards devolution, greater autonomy and ultimately independence. But what is the essence of Yorkshire? [more inside]
posted by Wordshore on Sep 20, 2016 - 39 comments

“Ooooh, floor pie!”

‘Five-Second Rule’ for Food on Floor Is Untrue, Study Finds [The New York Times] “You may think your floors are so clean you can eat off them, but a new study debunking the so-called five-second rule would suggest otherwise. Professor Donald W. Schaffner, a food microbiologist at Rutgers University in New Jersey, said a two-year study he led concluded that no matter how fast you pick up food that falls on the floor, you will pick up bacteria with it. The findings in the report — “Is the Five-Second Rule Real?” — appeared online this month in the American Society for Microbiology’s journal, Applied and Environmental Microbiology.”
posted by Fizz on Sep 19, 2016 - 123 comments

Potatoes and cheese are friends!

Aligot? It's a legendary blend of mashed potatoes, cheese, butter, cream, and garlic from the Aubrac region in France. Aligot en français. Aligot!
posted by Orange Dinosaur Slide on Sep 16, 2016 - 51 comments

What Asian American Kids Bring for Lunch

Have You Ever Had a ‘Lunch Box Moment’? NBC Asian America has a video project called Jubilee Project: Voices in which Asian Americans are asked a single question about the Asian American experience. In the first video, Asian American adults recall what it was like to bring their family's tradition foods to the school lunchroom when everyone else had packed peanut butter and jelly.
posted by zutalors! on Sep 10, 2016 - 68 comments

Seriously, they do a lot of cleaning

One Day at Panda Express
posted by almostmanda on Sep 9, 2016 - 51 comments

Knives Out

Ian Parker writes about The New York Times' restaurant reviewer: Pete Wells Has His Knives Out
Previously, previously, previously.
posted by Joe in Australia on Sep 5, 2016 - 21 comments

Cookie Art

Amber Spiegel is a cookie artist. Using the nomnomnom de plume "sweetambs " she offers short video lessons in royal icing artistry on Instagram and longer lessons on YouTube, Facebook, and her own blog. [Note: videos have (soothing) background music.]
posted by Room 641-A on Sep 3, 2016 - 9 comments

But that's up to you!

All Chef John rhymes from 2012 to 2015.
posted by Foci for Analysis on Sep 2, 2016 - 12 comments

Deep-fat fryers and dunking Jaffa Cakes: a nation further divided

As the UK continues to absorb the implications of the Brexit referendum vote, further splits open due to the (possibly overcooked) arguments between TV cooking show hosts. The declaration of one, that “no family should own a deep-fat fryer” leads to the reply that “...the UK was built on chips and spam fritters.” Host hostilities are further inflamed by the cultural flashpoint of whether Jaffa Cakes should, or could, be dunked in tea, with the retort of “We don't do that in the south, you know.” (Previously [1] and [2]) [more inside]
posted by Wordshore on Aug 28, 2016 - 92 comments

“the way of the sword, the way of the chef”

Food Manga: Where Culture, Conflict And Cooking All Collide [NPR.org] “In Japan, nearly every interest has a manga dedicated to it, whether it's sports, music or shooting pool. So it's no wonder that food, which has always been tied to Japan's cultural identity, has skyrocketed as a genre of manga, which represents about 40 percent of all books published in that country. Food manga first appeared in the 1980s, when the Japanese economy was strong, says Nancy Stalker, professor of Japanese history and culture at the University of Texas at Austin. One of the first, Oishinbo, ran for more than 20 years and became the basis for an anime series, as have many manga since. Conflict and cooking are at the heart of many food manga: Food Wars, Soldier of Food, Wakakozake, Detective Glutton, Solitary Gourmet, Criminal Grub, Cooking Master Boy, Antique Bakery, High Plains Gourmet.” [more inside]
posted by Fizz on Aug 28, 2016 - 38 comments

"They didn't want people to become too happy with receiving food relief"

"Whatever [the ingredients] taste like together is not particularly relevant." Terry Gross interviews married culinary historians Jane Ziegelman and Andy Coe on the culinary history of the Great Depression and their new book 'A Square Meal' (37:00 audio, transcribed sections)
posted by The Whelk on Aug 27, 2016 - 50 comments

“an ahead-of-its-time innovation and an exactly-of-its-time decadence”

The Legend of the Choco Taco [Eater] “For just about everyone other than the French inventor of the Cronut, the Choco Taco [wiki] is the stuff of nostalgic summer sweet tooth obsession — the most beloved and innovative of all the American ice cream "novelties." Its acolytes are legion. Restaurant pastry chefs and boutique scoop shop owners regularly pay homage.”
posted by Fizz on Aug 26, 2016 - 30 comments

How hot is too hot?

The Food Lab teams up with Adam Savage's (MeFi's own) Tested to find the perfect method for searing steaks.
posted by Harald74 on Aug 26, 2016 - 18 comments

Not just a menu item, but a way of lunch

The Slow & Sad Death of Seattle's Iconic Teriyaki Scene (Thrillist) But new Seattle -- with the locals priced out of the area, those that remain forgetting teriyaki exists, and newcomers ignoring it -- risks losing those real shops for good. Teriyaki could be heading the direction of deep-dish… just ask a Chicagoan about it and they’ll say, “Oh, that’s for tourists.” Teriyaki is from a different era, and it’s fading as fast as traffic-free days on I-5. Since teriyaki came to town, Seattle’s waved goodbye to the Kingdome, Kurt Cobain, and the Sonics. A signature stadium, a signature musician, a signature team -- and now, perhaps, a signature dish. [more inside]
posted by CrystalDave on Aug 25, 2016 - 81 comments

Edible uses of cheese

In Sweden, they dice it and pour coffee over it, while in Minnesota they dice it and smother in crushed seasoned tortilla chips (previously). Some people add a banana on the side, or perhaps some blackberries. Other people turn it into waffles, or put it inside vegetables. TV chefs bake it with paprika, or turn it into a pinwheel. In Florida, it is hidden in pie crusts, while others hide it inside bread, and others drizzle honey on their balls. But how do you eat yours? [more inside]
posted by Wordshore on Aug 25, 2016 - 81 comments

(what the dormouse said)

"Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between."
posted by Iridic on Aug 24, 2016 - 10 comments


"By elevating the otherwise ordinary experience of eating breakfast into a social event, even if that socializing is all digital, the solitude of many breakfasts becomes more bearable." Breakfast on Instagram Is Magical and Insanely Popular, by Alana Massey for Extra Crispy.
posted by joseph conrad is fully awesome on Aug 24, 2016 - 22 comments

“A place with so much atmosphere you have to push it aside to get in.”

As TGI Friday's goes minimalist, signalling the demise of restaurant Americana kitsch, what happens to all the antiques? Containing a pretty fascinating and comprehensive history of the development of the "good-time" chain restaurant/bar and the antique-picking and design work that created its signature feel. Previously.
posted by Miko on Aug 21, 2016 - 206 comments

Fictitious Feasts

A series of pictures of food as eaten in world famous scenes in literature. Charles Roux creates these fictitious meals, photographs them and then eats them. His goal is to collect the photographs in a book, putting the meals back on paper, where they belong.
posted by Too-Ticky on Aug 20, 2016 - 48 comments

Eat your breakfast

A Suggestion on How to Spend a Day at Home (Or: A Breakfast Manifesto). By Mouse Reeve.
posted by mbrubeck on Aug 19, 2016 - 28 comments

My Venezuela Nightmare

A 30-Day Hunt for Food in a Starving Land [more inside]
posted by poffin boffin on Aug 11, 2016 - 16 comments

Madam you have got to be joking. You cannot contain the Boris.

NO BS, JUST SHOOTING - DOOM overview is a heartfelt game review from Life of Boris. Boris will inform you about many aspects of Slav life, including How to squat like slav and Why Slavs wear Adidas. Also Russian language. [more inside]
posted by Johnny Wallflower on Aug 10, 2016 - 11 comments

Liquidity index of fillings carefully regulated

Jason Torchinsky of Jalopnik has an idea. And it's one of those ideas that is definitely close to one of the ends of the brilliant-stupid spectrum: I Have Invented The Ultimate Food To Eat While Driving. [more inside]
posted by Etrigan on Aug 8, 2016 - 93 comments

Love, Loss, and Kimchi

" I’d create true fusion one mouthful at a time, using chopsticks to eat strips of T-bone and codfish eggs drenched in sesame oil, all in one bite. I liked my baked potatoes with fermented chili paste, my dried cuttlefish with mayonnaise."

Michelle Zauner writes on how Korean food helped her connect with her mother after her death, winning Glamour's 11th essay contest.
posted by FirstMateKate on Aug 8, 2016 - 9 comments

Murky origins. Feuding chefs. How the lobster roll went national.

The Definitive Oral History of the Lobster Roll
posted by valkane on Aug 8, 2016 - 43 comments

Chill Indian cooking

Indian cooking doesn't get any more genuine than this guy cooking all kinds of delicious dishes in his village: chicken kulambu, prawns, fish kulambu, octopus kulambu , duck. There's also these street food videos on nendran chips, making biryani for 500 people, egg noodles for 40 people.
posted by Foci for Analysis on Aug 7, 2016 - 19 comments

"OVER A POUND OF MEAT. Extra napkins free!”

Xtreme Eating Awards 2016 If you're thinking of giving yourself heart disease this weekend, the Center for Science in the Public Interest has compiled this handy list of highly salted and calorific dishes available in many great restaurants across the U.S.
posted by 1head2arms2legs on Aug 5, 2016 - 49 comments

“It’s like a mixture of yeast and Roquefort,”

Divers in Sweden Sniff Out 340-Year-Old Shipwrecked Cheese [The Guardian] Divers exploring a historic royal shipwreck off the south-east coast of Sweden have discovered what they believe is probably a chunk of exceedingly smelly, 340-year-old cheese. “We’re pretty sure it’s some kind of dairy product, butter or cheese,” said Kalmar county museum’s Lars Einarsson, who is in charge of the dive on the wreck of the Kronan, a 126-gun warship that sank in 1676. “It’s like a mixture of yeast and Roquefort, a sort of really ripe, unpasteurised cheese,” Einarsson told local media. He added that, while he was partial to cheeses “whose character lives on in their smell”, this one was “probably not for everyone”.
posted by Fizz on Jul 28, 2016 - 26 comments

Spicy-vs-tangy semantics

If My 3 Little Kids Reviewed Family Dinners
posted by Mchelly on Jul 27, 2016 - 30 comments

"It’s going to run rampant. People are going to bring a pizza."

New York Times: "...last week, Gov. Andrew M. Cuomo, a Democrat, signed a law permitting funeral parlors to serve light refreshments and nonalcoholic drinks, joining 46 other states..." The article also mentions funeral potatoes and funeral pie , but omits Koliva and funeral biscuits.
posted by Wordshore on Jul 26, 2016 - 83 comments

Say (American) Cheese!

"Don't get me wrong. Not every burger or grilled cheese I eat is made with American cheese, and there are times when I'm happy with a slab of sharp cheddar, a slice of Comté, or a crumble of Roquefort on top. But if I had to pick one cheese to stock in my burger joint, you're damn right it's gonna be American." -- J. Kenji López-Alt, What Is American Cheese, Anyway?
posted by Room 641-A on Jul 25, 2016 - 161 comments

I think about food constantly

In fact, I’m much stronger at thinking about food than I am at cooking it. And recently I started seeing patterns in our most successful dishes that suggested our hits weren’t entirely random; there’s a set of underlying laws that links them together. I’ve struggled to put this into words, and I haven’t talked to my fellow chefs about it, because I worry they’ll think I’m crazy. But I think there’s something to it, and so I’m sharing it now for the first time. I call it the Unified Theory of Deliciousness. [more inside]
posted by hilaryjade on Jul 24, 2016 - 46 comments

Apparently no one in the New Zealand branch had ever used the internet

McDonalds Let the Internet Create Their Own Burgers and Guess What Happened
posted by Johnny Wallflower on Jul 24, 2016 - 40 comments

Popcorn, always with the popcorn

Popcorn. Not just a snack, but a metaphor for schadenfreude. And darn tasty to boot. You can mix equal volumes popcorn and milk without raising the level of the milk, which is kinda fun but doesn't taste very good. Or.... [more inside]
posted by sotonohito on Jul 22, 2016 - 63 comments

"Should I eat this?" - librarian edition

In the Mansfield Library of the University of Montana, librarians discover some cold war rations, produced in 1962. Their reaction was to eat them. “I took a taste of one [of the survival biscuits]; It’s like a stale graham cracker with a hint of vanilla in it. It could be far worse.” Making your own food time capsule? A few suggestions.
posted by Wordshore on Jul 22, 2016 - 17 comments

༼ つ ◕_◕ ༽つ

Kirby Café [Japanese] Starting this August, several Kirby Cafes will open across the country [Only in Japan]. Here are some of the dishes that will be served. The Kirby Cafe opens August 5 at Lucua 1100 in Osaka’s Umeda and will run until September 4. Similar cafes are slated to open this August in Tokyo and Nagoya. [via: Kotaku]
posted by Fizz on Jul 20, 2016 - 26 comments

Coney Island Top Dog

Previous title holder Joey "Jaws" Chestnut, 32, has eaten his way back to victory by downing 70 hot dogs and buns in 10 minutes at this year's Nathan's Famous annual Fourth of July hot dog competitive eating contest -- and it's the most hot dogs and buns ever eaten at the Coney Island event. Joey "Jaws" Chestnut regains title as top dog at eating hot dogs.
posted by Mister Bijou on Jul 5, 2016 - 25 comments

“I’m not going to mess with your milk. That is such a personal thing.”

$7 for Corn Flakes? Cereal Gets Makeover at Kellogg’s Store in Times Square [The New York Times] In a brave new world of breakfast food, replete with to-go bars and microwaveable sandwiches, companies like Kellogg’s and General Mills have seen their cereal sales decline over the past decade. Now, in hopes of helping its customers to rethink cereal, Kellogg’s plans to open a branded boutique in Times Square on Monday, charging Manhattan prices — as much as $7.50 — for bowls of Frosted Flakes and Raisin Bran. The cereal will be garnished with foodie flair — like lemon zest and green tea powder — to help justify those prices. “It’s all about honoring tradition but looking differently at a bowl of cereal,” said Anthony Rudolf, who will operate the store, called Kellogg’s NYC.
posted by Fizz on Jul 3, 2016 - 125 comments

Fraises Des Bois

The Best Strawberry You've Never Had - "The strawberry is native throughout the northern hemispheres. It is, weirdly enough—along with the apple and stone fruits like the peach—a member of the rose family... It is an incredible-tasting fruit. A fraise de bois tastes like you've never really eaten a strawberry before. Everything is magnified: It's both much more acidic and much sweeter than any supermarket strawberry. It's rich and powerful, reminding you why the Greeks saw the strawberry as a symbol of Venus." (via)
posted by kliuless on Jul 3, 2016 - 71 comments

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