The history of the humble fortune cookie is in dispute.
posted on Jan 16, 2008 - View this thread

Suicide food. Yep, some animals just have an inexplicable death wish. Classic. Creepy. Cute. Sporty. Disturbingly sexy. Just plain confusing. These animals all have one thing in common. They're freakin' tasty.
posted on Apr 18, 2007 - View this thread

My favorite entree is the salmon sandwich on foccacia bread. Water is served with a slice of cucumber which is very refreshing. Which profession dines out the most? Whose judgements can be counted on for honesty and straightforwardness? The truckers'.
posted on Mar 28, 2007 - View this thread

Oakland's Taco Trucks: cool site featuring their menus, art, reviews, and locations!
posted on Aug 29, 2006 - View this thread

FoodCandy. A foodie hang.
posted on Jul 13, 2006 - View this thread

The world's most expensive restaurants, though even these eateries pale in comparison to the $37,000 lunch and the $10,000 Martini on the Rock, poured over a diamond. As a New York Times food critic defends pricey meals, it is clear that times have changed since another famous Times critic drew letters of condemnation from the Vatican for his expensive dinner in 1975, which itself was a pale shadow of the most legendary costly meal ever, that of Antony and Cleopatra.
posted on Nov 16, 2005 - View this thread

The Epicurean online. Charles Ranhofer's 1893 book The Epicurean is available online from the Michigan State University Library and the Museum as part of their Feeding America digital project. Ranhofer was the head chef at Delmonico's Restaurant from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts.
posted on Sep 11, 2005 - View this thread

A new food blog! Slashfood. Looks like a good one. They seem to be covering pretty much everything. Instant bookmark!
posted on Aug 19, 2005 - View this thread

Revenge is a dish best served cold. The NY Times [bugmenot ] tables a tasty selection of vindictive waitstaff blogs. MeFi (ahem) servers, past and present, who were your worst customers? And did they get their just desserts?
posted on Feb 1, 2005 - View this thread

The Food Of Love: Oh, forget about music already. What should you cook if you want to woo a lover? According to Lisa Hilton, it all depends on what nationality (s)he is and what country you're living in... P.S. Shame on The Observer for choosing the inflammatory but incidental title I've Never Had Good Sex With A Vegetarian!
posted on May 15, 2004 - View this thread

The Hundred Dollar Hamburger. A pilot's guide to fly-in restaurants.
posted on Feb 5, 2004 - View this thread

Do Most People Even Know What They're Eating? Pork is served as veal; tilapia as red snapper and who knows what goes into sausages and other processed meat and fish products? You don't have to be an observant Jew or Muslim to be worried. How many years have those chicken pieces been frozen? How much pork and beef have been added to them? As food is increasingly disguised (fish fingers, chicken nuggets, beefburgers) to hide its origins, feeding on hypocritical popular revulsion with animals' existence, death - and carcasses! - aren't consumers setting themselves up for an ever greater measure of food fraud? That is, if they still care. (And no, it's not just an American phenomenon.) [Via The Daily Gullet. ]
posted on Jan 23, 2004 - View this thread

Just Because They're Celebrity Chefs Doesn't Mean They Aren't Damn Fine Cooks: We're all supposed to yawn when it comes to TV Chefs, but that's just as silly as ignoring a writer or an actress because they're famous. Wolfgang Puck's website, for instance, is generously full of the most enticing recipes. On another note, my favourite TV chef, Rick Stein, has online a superb list of UK suppliers. Do you know of any other cuisine auteurs on the Web who are as generous with their savvy? Which chef wouldn't you mind having as your own private cook?
posted on Jun 28, 2003 - View this thread

The French Laundry serves dinner seven days a week, with reservations available between the hours of 5:30 pm and 9:30 pm. For the rest of us, there's finally their website, available 24/7.
posted on Jun 2, 2003 - View this thread

"I explain to them that they are in my restaurant. And they must have the flounder the way I make it."
One of Washington's top chefs draws the line with picky diners. Welcome rebellion or self-important rant? Discuss.
(This is a Washington Post "Live Online" chat. The chef's letter is the first entry; scroll down further for reactions on both sides.)
posted on Apr 30, 2003 - View this thread

Oklahoma's state senator has made a prolific move for all of humanity He wants to require Oklahoma barbacue restaurants to offer napkins. Yes, seriously.

No confirmation if he was paid off by the napkin lobby.
posted on Feb 10, 2003 - View this thread

The Year In Pizza is a review of the happenings in one of the worst years ever for the pizza industry; what's touching, and quirky about this corporate industry wrap up is the inclusion of brief memorials for pizza murder victims, those workers slain by hungry robbers for whatever little cash they had on them. It's hard to imagine a "year in printing & bindery" review listing all the victims of industrial press manglings.
posted on Jan 6, 2003 - View this thread

The Stained Apron is "dedicated to the venting of food servers' frustrations and a harsh education of the dining public." I always try to tip generously, now.
posted on May 14, 2002 - View this thread

Where are your limits? Inspired in part by mikhail's earlier post on the gelatin used in Guinness (and Bass), for those with voluntary diet restrictions (kosher, halal, vegetarian, etc.), what unexpected choices have you faced? Does it go beyond food? Toothpaste? Collagen injections? Silk? Buying a car with leather seats? A used car with leather seats?
posted on Mar 18, 2002 - View this thread

Forget the Anthrax, Honey: Eat your Apple Pie According to the NYT's restaurant critic William Grimes, comfort food is making a comeback in the wake of WTC. Mine is cream and butter-loaded mashed potatoes with garlicky lamb chops. What's yours? And what does it all mean? (This is No. 629 in the All-American Anti-Terrorist Counter-Measures Series) Reg: rebarba/pachacha
posted on Oct 24, 2001 - View this thread

I like to eat. Chowhound has regional restaurant message boards with varying degrees of detail. The New York Boards are particularly active with dozens of people offering their favorite soup dumpling purveyor/ramen shack/barbecue hut. What other regional or cuisine-specific food sites / online communities have you found?
posted on Jul 9, 2001 - View this thread

Ewwwwww. Every reason I never eat at those deli salad bars, wrapped into one arrest ... and hey, there might be copycat crimes at other delis in the area! Ewwwww.
posted on Apr 9, 2001 - View this thread

Tipping at McDonalds *this* is what a private citizen does? This entire "spontaneous" stop seems awfully contrived to produce warm fuzzies on the part of the public. I mean, how often does one of us 'normal' folk leave a twenty dollar tip or go behind the counter for pictures at a fast food place?
posted on Aug 16, 2000 - View this thread

Top Secret Recipes is a site that aims to reveal the secrets of almost any popular restaurant's items. They have McDonalds Shakes, Orange Julius, Hot Dog on a Stick (complete with video), and Girl Scout Cookie Thin Mints. Oh my god, they actually reverse-engineered McDonalds' Secret Sauce. Be careful with the knowledge of that last one, you could be killed just for possessing it. If food is considered a restaurant's intellectual property, how does this site continue without being sued silly?
posted on Jun 26, 2000 - View this thread

fast(er) food in so-cal. looks like we'll all be able to get our big macs a whopping 15 seconds faster at orange county drive throughs. why haven't they done this *inside* their stores, where it usually takes the cashier at least a minute to do the math, after the people in front of me spend 3 minutes digging through their pockets/wallets/purses to find their money and change.(disclosure: i was once a mcdonald's cashier)
posted on Jan 28, 2000 - View this thread