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Beyond "Scarface" and Cigars

How to Eat Like a Cuban
"It wasn't until I was adopted into an enormous Cuban-American family, thanks to my fiancé , that I learned how to spot the Cubans—and now that I can, I see them everywhere. In three years, my extremely white self has gone from not being able to pronounce dulce de leche (don’t match those ch sounds—that’s a basic move) to knowing that I like my arroz con pollo asopao (a soupier preparation that ends up almost risotto-like).

Some of the stereotypes are true: Cubans love to party, and they can eat. Backyard pig roasts are the traditional way to celebrate pretty much any special occasion—this is a country whose two greatest exports (if they could export them) are cigars and sugar.

Bottom line: If you find some real Cubans, it's in your best interest to make friends, fast. Here's what you need to know to keep up without looking like a chump."
[more inside]
posted by joseph conrad is fully awesome on Jul 17, 2014 - 32 comments

It's a very reasonable way to eat out.

"I enjoy buffets. I wouldn't say love buffets, but it's a very reasonable way to eat out." (SLYT) [more inside]
posted by joseph conrad is fully awesome on Jul 6, 2014 - 64 comments

Boiled Alive

'There’s more lobster out there right now than anyone knows what to do with, but Americans are still paying for it as if it were a rare delicacy.' Also, from 2004: David Foster Wallace goes to the Maine Lobster Festival. Via)
posted by zarq on Aug 25, 2013 - 62 comments

Confucius say "Good things come to those who wait"

As part of the preparation for a special exhibition on the history of Chinese food in America, the Smithsonian opens the world's oldest can of fortune cookies. More posts on the exhibit research under the Sweet & Sour tag. [previously]
posted by Horace Rumpole on Aug 16, 2013 - 29 comments

4. A robot must not scalp restaurant reservations

If you find it impossible to make restaurant reservations online it might be because you're competing against bots. A developer explains how it works and just how common it might be in San Francisco. [more inside]
posted by Foci for Analysis on Jul 25, 2013 - 65 comments

The St. Louis Slinger Tour

The bloggers at The St. Louis Slinger Tour have completed their comprehensive 16 month review of the Slingers available at 58 different St. Louis area restaurants. Follow them chronologically or check out Tim and Tony's Top 10 for later enjoyment (consensus favorite: The Sidebar). Also available for your convenience is a list of the worst Slingers in St. Louis (e.g. Uncle Bill's), to be avoided or ordered out of morbid curiosity. [more inside]
posted by jedicus on Jul 24, 2013 - 37 comments

THIS IS WHAT I WANT: PLATTER OF CHICKEN SALAD

Every Thursday, the Seamless (a delivery service that serves as a takeout service for over 12,000 restaurants) posts the Best of Seamless Special Instructions of the Week.
posted by roomthreeseventeen on Jun 20, 2013 - 68 comments

"When it comes to food, I find it impossible to be monogamous."

For the past eighteen years, Gil Garduño has been chronicling his adventures in New Mexican cuisine on his NM Gastronome blog. With over seven hundred reviews of restaurants around New Mexico, Gil's got you covered, whether you like classic New Mexican food, green chile cheeseburgers, or even other types of food that happen to be well-represented in the state. Gil is fierce in his defense of homegrown eateries over chains, saying that "word of mouth is crucial to survival and through this bully pulpit, I’ll do my best to extol the great value and virtue of supporting local restaurants." A warning, however: if you like food, and particularly New Mexican food, Gil's excellent and evocative writing about (and photography of) great dishes is likely to make you more than a little bit hungry.
posted by koeselitz on May 13, 2013 - 52 comments

You said we were going to try new food! An umbrella isn't food!

A four year old reviews Mission Chinese Food (with his face)
posted by desjardins on Apr 25, 2013 - 22 comments

THE FOOD WORLD IS ON SOME ILLUMINATI SHIT

20 Things Everyone Thinks About the Food World (But Nobody Will Say) "Needless to say, these are complicated topics, and we can’t do them justice in the space of one list. But they are opinions and issues that we find ourselves circling with friends who work in the industry or follow it closely, and we think they’re worthy of discussion."
posted by bobobox on Jan 4, 2013 - 251 comments

Funeral Wreaths from Chefs

"I was never threatened covering the cops beat nor while reporting on a big Mafia trial, but I was threatened – twice – for writing negative reviews of two restaurants. Shows where the passion is, I guess." Restaurant critics write about (and link to) their most negative reviews and discuss the measured and reasonable responses they received after their publication. [more inside]
posted by the young rope-rider on Dec 27, 2012 - 54 comments

Mid-Nineteenth Century Hotel & Restaurant Menus

Hotel and restaurant menus of the 1850s and 1860s. Via.
posted by Rykey on Sep 15, 2012 - 60 comments

indecision + vulgarity + location-aware browsing = om nom nom nom

Where the fuck should I go to eat? [more inside]
posted by flex on Aug 9, 2012 - 115 comments

We're back… the incredibly posh people who are still unaccountably waiters!

Eater DC's monthly interview series, 'The Gatekeepers' talks to the hosts and hostesses at some of the city's most prestigious restaurants, discussing hard-hitting topics such as securing lucrative reservations, choosing the best table, and the favorite dishes of the famous dignitaries that pass through Washington. Their most recent interview, however, went a bit differently, perhaps revealing a bit more than intended about the world of fine dining -- a world where bribes are de rigeur, black customers are not seated next to each other, and well-dressed patrons are given preferential service. Though few in the industry will admit to it, bribing the host appears to be the fastest way to get a table (unless you're a tourist, or the Maitre d' happens to be the CEO of Groupon). HuffPo and the City Paper react.
posted by schmod on Jul 23, 2012 - 53 comments

"Maybe we should call it a food swamp rather than a desert."

The food desert has been a regular topic here on MetaFilter, posts about which often highlight a particular narrative about the effects of meager food choices for poorer urban communities, negatively affecting health and choice among low income people. Though not always. Some new studies indicate the situation in the US might be more like the latter, not quite as dire as is usually asserted. [more inside]
posted by 2N2222 on Apr 19, 2012 - 63 comments

a feast for the eyes

The art of the menu.
posted by crunchland on Aug 10, 2011 - 20 comments

Dishtip: aggregating restaurant reviews down to the entree level

Dishtip is a service that combs through restaurant reviews on other sites and attempts to figure out the best dishes of a particular type in a city of your choice (e.g. waffles in New York or tacos in San Francisco) or a particular restaurant's best dishes (say at Alinea).
posted by shivohum on May 7, 2011 - 20 comments

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide. (previously)
posted by Joe Beese on Mar 7, 2011 - 127 comments

The new school of fish

The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
posted by Joe Beese on Feb 4, 2011 - 47 comments

Elaine Kaufman (1929-2010)

Elaine Kaufman, who became something of a symbol of New York as the salty den mother of Elaine’s, one of the city’s best-known restaurants and a second home for almost half a century to a bevy of writers, actors, athletes and other celebrities, died Friday in Manhattan. She was 81.
posted by Joe Beese on Dec 3, 2010 - 21 comments

I Feel Like Burundi For Dinner Tonight

"The goal of this journey is to find cuisines from every United Nations member state, within New York City limits, in alphabetical order. " For your gustatory delight, here is The Confined Nomad
posted by spicynuts on Aug 9, 2010 - 33 comments

The food of my people

"At Jewish Delis, Times Are as Lean as Good Corned Beef" [more inside]
posted by Joe Beese on Oct 7, 2009 - 62 comments

Operation Pancake

An expose of non-vegan ingredients in pancakes at LA Vegan Thai inspired the QuarryGirl.Com writers to conduct their own extremely thorough investigation of LA vegan restaurants, testing their meals for traces of casein, egg, and shellfish. Over $1000 and a chain of interviews up to Taiwan later, they find that half the restaurants aren't as vegan as they claim, with half registering Positive or High and one registering Overload. Some restaurants vowed to conduct their own tests or requested further assistance; one banned them from the establishment.
posted by divabat on Jul 5, 2009 - 260 comments

“Intestines of what?”

David Fishman, 12-year-old food critic, takes himself out to dinner.
posted by ThePinkSuperhero on Nov 17, 2008 - 90 comments

Pocketful of dough

Pocketful of dough - an article on where the art of, er, tipping up front can get you. Originally printed in a year 2000 edition of Gourmet. Via Juicy Tidbits.
posted by nthdegx on Oct 10, 2008 - 59 comments

Dinner plans... for next year.

What's the hardest dining reservation to score? French Laundry? Nope. El Bulli? Non. D.C.'s minibar? Not even close. [more inside]
posted by shiu mai baby on Oct 1, 2008 - 54 comments

OMNOMNOMopoly

Sysco : whether it's Wendy's, Applebee's, the local diner, a fancy restaurant, the cafeteria, or Guantanamo Bay, it's what you eat. Serving over 400,000 businesses, the "Wal-Mart of Food Service" has all the bases covered, from "Unique 3-D technology gives you the look and texture of a solid muscle chicken breast, at a fraction of the cost" to more gourmet offerings.
posted by TheOnlyCoolTim on Jul 30, 2008 - 135 comments

Comes With Orange Slice

The history of the humble fortune cookie is in dispute.
posted by Xurando on Jan 16, 2008 - 16 comments

Hey! Come on! Eat me!

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 by miss lynnster on Apr 18, 2007 - 43 comments

Even they get tired of fried eggs, hamburgers, and greasy coffee

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 by ardgedee on Mar 28, 2007 - 60 comments

Cuentan que en Oaxaca se Toma el Mezcal Con Café

Oakland's Taco Trucks: cool site featuring their menus, art, reviews, and locations!
posted by fandango_matt on Aug 29, 2006 - 11 comments

Food

FoodCandy. A foodie hang.
posted by liam on Jul 13, 2006 - 18 comments

High priced dining

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 by blahblahblah on Nov 16, 2005 - 38 comments

New York Haute Cuisine

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 by watsondog on Sep 11, 2005 - 7 comments

Mmmmmmm...

A new food blog! Slashfood. Looks like a good one. They seem to be covering pretty much everything. Instant bookmark!
posted by braun_richard on Aug 19, 2005 - 25 comments

True story: as a teenage waiter, I once spit-shined the silverware.

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 by stonerose on Feb 1, 2005 - 102 comments

Cooking, Seduction And National Cultures

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 by MiguelCardoso on May 15, 2004 - 23 comments

Mmmm...hundred dollar burger.

The Hundred Dollar Hamburger. A pilot's guide to fly-in restaurants.
posted by gottabefunky on Feb 5, 2004 - 16 comments

Do Most People Even Know What They're Eating?

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 by MiguelCardoso on Jan 23, 2004 - 49 comments

Wolfgang Puck And Celebrity Chefs

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 by MiguelCardoso on Jun 28, 2003 - 36 comments

The French Laundry

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 by dchase on Jun 2, 2003 - 20 comments

"I explain to them that they are in my restaurant. And they must have the flounder the way I make it."

"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 by PrinceValium on Apr 30, 2003 - 174 comments

Napkins, get your napkins

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 by RobbieFal on Feb 10, 2003 - 23 comments

The Year In Pizza.

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 by jonson on Jan 6, 2003 - 34 comments

The Stained Apron

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 by moz on May 14, 2002 - 24 comments

Where are your limits?

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 by NortonDC on Mar 18, 2002 - 59 comments

Forget the Anthrax, Honey: Eat your Apple Pie

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 by MiguelCardoso on Oct 24, 2001 - 47 comments

I like to eat.

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 by sfz on Jul 9, 2001 - 11 comments

Ewwwwww.

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 by maura on Apr 9, 2001 - 11 comments

Tipping at McDonalds

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 by tsitzlar on Aug 16, 2000 - 18 comments

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