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.
"There was no sleight of hand; each bite was cut open, pushed back together, then dropped on a table. The goal was to see moist white meat when it bounced." Inside the world of tabletop directing - the people whose job it is to make food look delicious.
Linda's dad is not an adventurous eater. Linda's dad likes hamburgers. All-American juicy hamburgers. Linda doesn't want to cook the same thing for her dad every night. So, Linda decides to introduce her dad to new foods through inventing a NEW hamburger recipe for every country in the world. 192 United Nations recognized countries. Using ingredients inspired by the cuisine of each country but relatively available in most U.S. grocery stores. Enter...the hearty Australian. The piquant Azerbaijan. The sweet and spicy Afghanistan. Each recipe invented for and tested out on Linda's dad. [more inside]
"delicious:days was launched in early 2005 and is my way of combining my passions for design and food, as well as craft tidbits about Munich, the wonderful Bavarian town we live in, our occasional travel experiences, cookbook reviews and, to cut to the chase, all things delicious."
Playing with Fire and Water is a blog by a freelance chef who creates some of the most interesting and delicious looking food creations. The best part? The accompanying science behind it and recipes. Amateur chefs and food nerds, eat your heart out. [more inside]
Barbecued Ribs, Roast Beef, French Toast, Twice Baked Potatoes, Macaroni and Cheese, French Onion Soup, Rye Bread, Corned Beef, Brownies. [more inside]
On Friday, Michelle Obama will begin digging up a patch of White House lawn to plant a vegetable garden, the first since Eleanor Roosevelt’s victory garden in World War II.
101 20-Minute Dishes for Inspired Picnics (NY Times link irritatingly spread across multiple pages) from Mark Bittman, who also gave us 101 20-minute appetizers and 101 10-minute meals.
The Southern Foodways Alliance is one weighed-down church-supper table, full of oral history/blog projects like The Tamale Trail, the Boudin Trail, interviews and recipes from the Bartenders of New Orleans, photo essay/interviews from Birmingham's Greek-Americans, a mess o'homemade films, and a passel of event and BBQ-shack photos on Flickr, all smothered in the tangy-sweet academic goodness of the Center for the Study of Southern Culture at Ole Miss. These folks get my vote for most flavorful, funkiest food-loving folklorists in the lower forty-eight. [more inside]
This old post aboutknitted brains got me thinking, they'd be a delicious treat for some knitted zombies, like the cast of Dawn of the Dead (or Shaun of the Dead). For those of you non-zombie *but still made of wool* types, there's this fine selection of knitted foods.