On June 6th, 2013, Mel Brooks will be presented with the 41st AFI Life Achievement Award, but this post is about his Tomato and Onion Omelette.
Bon Appétit talks cooking, coffee, and career with
Mel Brooks, Omelette King.
posted by Room 641-A
on May 19, 2013 -
22 comments
"In between surviving multiple point-blank-range assassination attempts and a failed kidnapping in which he emerged alive from the burning wreckage of a battleship his own air force had just bombed, Pibulsongkram decided that
Thailand needed noodles that would advance the country’s industry and economy."
posted by moonmilk
on Feb 23, 2013 -
35 comments
Archie's Recipes - When my grandparents passed away my family rediscovered an old family recipe book that my great grandfather wrote by hand in an old ledger. [via
mefi projects]
posted by item
on Jan 5, 2013 -
17 comments
Hanukkah draws nigh and that means
latkes.
[The oil in which the potato pancake is cooked symbolizes the miraculously long-burning fuel that lit the Second Temple.] Bubala Please shows you how to keep it real.
[more inside]
posted by Egg Shen
on Dec 2, 2012 -
75 comments
The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding... But, for me, the real triumph was giving the chicken parts and onion a saute... before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. ... With all of the blustery, cold days to go this winter, everyone... deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket. [more inside]
posted by Egg Shen
on Oct 10, 2012 -
57 comments
Peru aside, South American cuisine does not get a lot of attention in the English-speaking world, but there are plenty of recipes out there which allow you to try the specialities from Colombia, Argentina & Chile in the comfort of your own home. Starting with the staple of Colombia and Venezuela and made from cornmeal / hominy, the
arepa forms the basis of breakfast, lunch, dinner and anything in between.
Basic arepa recipe.
[more inside]
posted by jontyjago
on Sep 20, 2012 -
55 comments
Drive 8.7 km (5.4 miles) west of
the municipality of Roses in Catalonia, Spain, and you'll get to
the gates of the renowned avant-garde restaurant,
El Bulli. Run by Ferran Adrià since 1987,
the restaurant closed in 2012 due to Adrià and his partner Juli Soler
losing a half million Euros a year on the restaurant and Adrià's cooking workshop in Barcelona. Slate's Noreen Malone wrote an article on
the history of the "I Ate at El Bulli" piece, giving an overview of tropes that you could expect in an IAaEB piece, and you can
browse images tagged "elbulli" on Flickr for snapshots of personal experiences. But for an extended look into what went into making the ever-changing
35-course taster's menu,
El Bulli: Cooking in Progress (Trailer on YT and
Vimeo) is
a 109 minute documentary on the preparation and implementation of the 2008/9 season, an "
extreme fly-on-the-wall vérité, with only the barest context provided." If you're looking for recipes,
Molecular Recipes has a few listed under
the El Bulli tag.
[more inside]
posted by filthy light thief
on Jun 4, 2012 -
26 comments
Happy Thanksgiving, MetaFilter! If you have friends from different parts of the U.S., you might have wondered why they consider certain dishes to be an essential part of a Thanksgiving feast, when you've never even thought of them as remotely Thanksgiving-related. Now you can see what dishes were popular searches on
allrecipes.com in various states thanks to
a series of infographics in the
New York Times.
posted by grouse
on Nov 26, 2009 -
70 comments
Ahh, the quest for the perfect chocolate chip cookie recipe. The
classic stands as the benchmark: but are there better? Many think so:
Sherry Yard,
David Lebovitz,
the folks at Cooking Illustrated,
Martha Stewart,
Hillary Clinton,
beloved New York bakeries,
intrepid webloggers.
Alton Brown in an
episode of
Good Eats shows how to get them
thin,
puffy, or
chewy.
Cookbook after
cookbook and
competition after
competition try to ferret out the
best of this american icon. Web recipe sites
have their own favorites.
Some people swear by secret ingredients:
cornstarch,
pudding (which has cornstarch in it),
oats,
great chocolate.
Two thirds of Americans prefer their chocolate chip cookies "nutless."
Others find technique of greatest importance. Is there any end to this
quest for one of baking's
holy grails?
posted by shivohum
on Feb 20, 2007 -
53 comments
Of All The Quintessential American Dishes which almost every American makes a different way and passionately insists on defining and even spelling as narrowly and personally as possible, my favourite - and many Europeans' (who think it's Mexican and so safe to love) - is undoubtedly
chili con carne. This website is the first I've seen which
begins to address the complexity of the deliciousness that is
a bowl of red.
Mmmm...![
Mine, I make very Portuguesely with olive oil, far too many onions, severe garlic overload, a full bottle of dry white wine, lots of fresh parsley, fresh piri-piri pimentos, steamed red beans and...sacrilege!...big fat (wild, whenever I can get them) mushrooms.]
posted by MiguelCardoso
on May 14, 2003 -
60 comments
Thanksgiving Bill of Fare - "If you will boile chickens, young turkeys, peahens, or any house fowl daintily, you shall, after you have trimmed them, drawn them, trussed them, and washed them, fill their bellies as full of parsley as they can hold; then boil them with salt and water only till they be enough." When sated with peahens and house fowl you might have enjoyed a taste of
Pumpion Pie. Early
colonial cuisine probably borrowed heavily from the
New Booke of Cookerie from London and were no doubt greatly influenced by
native recipes and cooking customs.
posted by madamjujujive
on Nov 28, 2002 -
7 comments
