1512 posts tagged with food.
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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 - 39 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

Tiny Farms, Tasty Bugs

Crickets have recently been touted as the next big thing in sustainable eating (previously). Indeed, demand for crickets has skyrocketed in the past five years. But where do human-grade crickets come from? Turns out there's a severe lack of supply to meet growing demand. Enter Big Cricket Farms, which is working to innovate new large-scale methods of cricket farming. How can you optimize a food source with minimal infrastructure to build off of? The farm's FAQ attempts to provide some answers. [more inside]
posted by sciatrix on Apr 9, 2015 - 99 comments

Junk food: just as photogenic as kale salads

Instagram chef plates junk food like high-end cuisine. From the @chefjacqueslamerde Instagram account. (Sample item: "HAY BAKED HOT POCKETS W/ HIDDEN VALLEY BACON RANCH SPHERES AND A PUREE OF ZOODLES (WHOLE WHEAT)"
posted by andrewesque on Apr 7, 2015 - 37 comments

An unappetising look at food choice, flavour and control in US prisons

Kevin Pang, 'What Prisoners Eat': It is within my civic right as a dedicated grocery shopper and keeper of leftovers, imprinted in the Charter of Man, that I am free to eat however much I want, of what I want, when I want. In prison, that right is stripped away. Craving pizza on a Saturday night? Feel like washing it down with cold beer? It’s not happening. Your right is reduced to eating portion-fixed food dictated by a warden on a set schedule. If you’re hungry after dinner, you’ll go to bed hungry.
posted by averysmallcat on Mar 30, 2015 - 43 comments

When you have gatekeepers the stories are obviously much more controlled

Oh, honey, food is ALL about power! [more inside]
posted by Lexica on Mar 30, 2015 - 12 comments

crunchy, crispy, meaty sailboats of spicy chemical flavor

[E]ven though the restaurant's cartoonish decor bordered on offensive, it was still a temple to a people and a cuisine that America couldn't ignore. Taco Bells were everywhere. In every strip mall. Off every highway exit. Even the racists, the immigrant-haters, the people who'd laugh at my elementary-school stand-up comedy routine would run for the border.

You can laugh or sneer at Taco Bell. Shake your head at its high fat and salt content. Go ahead and lecture on what true Mexican food is. My mom would probably just roll her eyes at you, and take a broken yellow shard of crispy taco shell and use it to scoop up the pintos, cheese, and salsa.
John DeVore writes about finding the "unexpected, self-affirming solace" of home... at Taco Bell. [more inside]
posted by divined by radio on Mar 30, 2015 - 61 comments

Dough wrapped around a filling

Dumpling Week has come to Serious Eats! Learn about dumplings around the world, which frozen potstickers are best, where chicken and dumpling soup came from, and how to make your own pierogi, xiao long bao, and gyoza. It's a dumpling party!
posted by sciatrix on Mar 29, 2015 - 53 comments

Tacos in Los Angeles

Tacos 101: Part I: History and Etiquette. Part II: Condiments, Meat, and Tortillas. Part III: The LA Taco Scene. A Beginner’s Guide to Offal Tacos. The Rise of the Compton Taco. Tacopedia: A Complete Guide to the Taco Styles of LA.
posted by Juliet Banana on Mar 27, 2015 - 42 comments

The Cook's Thesaurus

Got a recipe with an ingredient you can't find? Never fear, the Cook's Thesaurus is here. The Cook's Thesaurus contains information on thousands of ingredients and kitchen tools, including recommended substitutions and commentary on flavors, and is especially useful for people learning to improvise in the kitchen. Entries range from callaloo to huauzontle to Velveeta. There's even sometimes a bit of colorful commentary, as in the entry for chipped beef.
posted by sciatrix on Mar 26, 2015 - 19 comments

Burmese slaves in the global fish trade

"If Americans and Europeans are eating this fish, they should remember us," said Hlaing Min, 30, a runaway slave from Benjina. "There must be a mountain of bones under the sea. ... The bones of the people could be an island, it's that many."

Are slaves catching the fish you buy? A year-long AP investigation into the use of slaves to catch fish that end up in supply chains going to Kroger, Wal-Mart and Sysco, the U.S.' biggest food distributor.
posted by mediareport on Mar 25, 2015 - 21 comments

Glühbirne, glowing pear

Radu Zaciu photographs fruits and vegetables in a different lightone emanating from their core. [more inside]
posted by cellar door on Mar 24, 2015 - 12 comments

From Middle Class Anxiety To Factory Fueling Station

"Parlors, “dining chambers,” and other spaces amenable to dining began appearing in architecture plans. Each nation seemed to have its own idea as to what constituted a proper dining room. The great Renaissance architect Leon Battista Alberti wrote that it “should be entered off the bosom of the house,” advising further that, “[a]s use demands, there should be [a dining room] for summer, one for winter, and one for middling seasons.” Some two centuries later Englishman William Sanderson would recommend that a “Dyning-Roome” be hung with pictures of kings and queens." The Austerity Kitchen presents A Short History Of The Dining Room Part 1 / Part 2.
posted by The Whelk on Mar 23, 2015 - 22 comments

It Rains Fishes and Dancing Shrimp

Thai Curries — Kaeng (or Gkaeng or Gaeng). Award-winning cookbook author, cooking teacher, and tour guide Kasma Loha-Unchit discusses Thai curries. More detail on making curry: making curry paste from scratch, tips on equipment and technique, tips on prepping herbs and spices, the importance of the mortar and pestle. [more inside]
posted by Lexica on Mar 23, 2015 - 15 comments

The Food Porn Superstars of South Korea

In Korea, people can tune in on their laptops and cell phones any time, any day and watch people eat—and talk about eating. These "online eaters" are neither chefs nor restaurateurs, but the stars of the South Korean digital food phenomenon: Mukbang.[SLYT] [more inside]
posted by PenDevil on Mar 22, 2015 - 23 comments

How chef Peter Chang stopped running and started empire-building

The Washington Post investigates how chef Peter Chang stopped running and started empire-building:
The pursuit of Chang soon became an all-consuming story among exotic-food hunters: a tale of obsession, devotion and love for one chef’s authentic Chinese fare. The chase narrative transformed a Hubei province farm boy with minimal English language skills into an American cult figure, an image that, years later, still clings to the chef despite his restaurant chain that keeps expanding year after year.
[more inside]
posted by julen on Mar 20, 2015 - 6 comments

Likely to give pizza purists apoplexy

31 Exciting Pizza Flavors You Have To Try. Native New Yorkers should probably not click through and may wish to revisit this thread instead.
posted by Lexica on Mar 20, 2015 - 133 comments

I resented the existence of Meyer lemons & anyone who championed them.🍋

"Honestly? I've never had more fun cooking. Or eating. I didn't want to write this piece; it's almost humiliating to hear myself talk this way. But there it is. I'm in Berkeley. I'm lucky to be here. I may stay." Mark Bittman talks about California produce. [more inside]
posted by joseph conrad is fully awesome on Mar 18, 2015 - 90 comments

"...hollow out a heel of french bread and stick a whole onion into it"

Irish-American Dining. A history of and guide to food that is expressly Irish-American, by Mefi's own Max Sparber. Irish Egg Rolls! Early onion-based pub food! The hidden history of the Shamrock Shake! [via mefi projects]
posted by The Whelk on Mar 17, 2015 - 57 comments

The Mid Century Menu, as seen in cookbooks and brochures

Have you ever looked at a recipe in a mid-century cookbook and thought, “Ew. That is so nasty.” But you couldn’t stop looking at the recipe. Or thinking about it. As time went on, you kept going back to the book, thinking, “I wonder what it tastes like?” Then the Mid-Century Menu is for you. And so is: Barbecue Bean Jello Mold. Spaghetti Subs. Candied Crackers. Oh, and Happy Saint Patrick’s Day! [more inside]
posted by julen on Mar 17, 2015 - 61 comments

It's not about the food—it's about your surroundings.

This Fast-Food-Loving, Organics-Hating Ivy League Prof Will Trick You Into Eating Better: Mother Jones on food psychologist Brian Wansink's work with restaurants, grocery stores, and schools on how to encourage better eating.
posted by Stacey on Mar 16, 2015 - 105 comments

"No one has ever given less of a fuck."

The Most Depressing Buzzfeed Article of All Time [more inside]
posted by NoraReed on Mar 16, 2015 - 95 comments

Six degrees of breakfast proteins

The American Egg Board wants to remind you that eggs go well with Bacon. [YT]
posted by mosk on Mar 13, 2015 - 39 comments

Karzai's life is split between Baltimore and his native Afghanistan

Last September, Hamid Karzai, the outgoing president of Afghanistan, made a number of disparaging remarks about U.S. involvement in that country. “America did not want peace for Afghanistan because it had its own agendas and goals here,” he said after pointedly leaving the U.S. out of the group of countries he thanked for helping during the course of his largely U.S.-backed administration. John Oliver, the former “Daily Show” correspondent, responded on his HBO show “Last Week Tonight with John Oliver” by reading a series of negative Yelp reviews of The Helmand, one of the four Baltimore restaurants owned by Qayum Karzai, the president’s older brother. “It was a funny joke,” Qayum says, pulling up in front of the restaurant in what he calls his “mujahideen Jeep—because you can only jump in and jump out.” “They did not do their due diligence,” he adds. “It is known to everybody that my politics is not the same as my brother. I’m sorry that [Oliver] is thinking about collective guilt. My brother is a different person.”
posted by josher71 on Mar 10, 2015 - 24 comments

A collection of short pieces on Russia's female creatives

International Women's Day was yesterday, but every day is a good day for reading about women cinematographers, photographers, fashion designers and chefs! The Calvert Journal presents here a number of past articles on contemporary Russian women in various creative professions, noting that, "someday, in an equal world, we wouldn’t need a special day to celebrate their achievements".
posted by averysmallcat on Mar 9, 2015 - 2 comments

Cooking by supercomputer

The robot cookbook: can a supercomputer write recipes? Watson, IBM’s supercomputer, has (with help from the Institute of Culinary Education) written what IBM's Florian Pinel calls "the first specimen of a new generation of smarter cookbooks". Do the unusual ingredient combinations work, or is plum pancetta cider really as disgusting as it sounds? IBM sent a food truck to SXSW to (ahem) road-test the recipes. Reports are, the Bengali butternut BBQ sauce is delicious. Of course, there's a TED talk.
posted by Lexica on Mar 6, 2015 - 25 comments

Hungry? How about a nice tarantula?

Fried spider is a regional delicacy in Cambodia. It is not clear how this practice started, but some have suggested that the population might have started eating spiders out of desperation during the years of Khmer Rouge rule, when food was in short supply. [more inside]
posted by Johnny Wallflower on Mar 5, 2015 - 73 comments

The ultimate vegan ramen

Climbing Mt. Ramen, vegan-style. For the past four years, J. Kenji Lopez-Alt of Serious Eats has gone vegan for the month of February.
This is hands-down the best bowl of ramen I've ever made. And it can all be yours—with a little bit of heavy-duty climbing, that is. It's a bear of a recipe with many moving parts and tons of individual elements that need to come together in one bowl at the end. Set aside at least half a day for this project because you won't be making it on a weeknight. That said, it's not very difficult, technique-wise, lots of simmering and straining and just a bit of roasting. Come with me. I can lead the way and put the anchors in for you, but you're going to have to pull yourself up to the top.

posted by Lexica on Mar 4, 2015 - 16 comments

Keep Korma and Curry On

Scientists have figured out what makes Indian food so delicious. [Washington Post]
In a large new analysis of more than 2,000 popular recipes, data scientists have discovered perhaps the key reason why Indian food tastes so unique: It does something radical with flavors, something very different from what we tend to do in the United States and the rest of Western culture. And it does it at the molecular level.

posted by Fizz on Mar 3, 2015 - 113 comments

The Weird Al Yankovic Namesake Sandwich He Never Knew He Asked For

AVclub.com asked Weird Al Yankovic, "If a deli named a sandwich after you, what would be on it?" His answer:
I’d say a fire-roasted eggplant, some roasted red peppers, diced heirloom tomatoes, some thin-sliced red onions—maybe double up on the onions and have some caramelized onions on top of the sliced onions. A little basil, some arugula, some chopped and marinated mushrooms, maybe a slice of fresh avocado, some alfalfa sprouts, a dose of hummus, a drizzle of pomegranate molasses and put it on a warm toasted French roll lovingly sprinkled with some truffle oil.
Challenge accepted.
posted by Lexica on Mar 1, 2015 - 55 comments

All You Wanted To Know About Chinese Dumplings

A Detailed Explanation of The Varieties of Chinese Dumplings plus a recipe for Vegan Steamed Or Pan-Fried Chinese Dumplings.
posted by purplesludge on Feb 28, 2015 - 52 comments

Stop motion joy: the short films of PES

PES Film makes amazing stop-motion film shorts in which everyday objects take on unexpected utility.
Western Spaghetti (YT 1½m) - Fresh Guacamole (YT 1½m, Oscar-nominated "Best Short Film" 2013) - Game Over (YT 1½m) - The Deep (YT 1½m) - Submarine Sandwich (YT 2m previously) - Fireworks (YT 32s) - Moth (YT 20s)
These may be slightly NSFW depending on workplace: Roof Sex (YT 1m) - Black Gold (YT 1m) - Pee-Nut (YT 1m)
A few bits made for advertisements after the break. [more inside]
posted by JHarris on Feb 25, 2015 - 8 comments

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