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As Easy As Folding A Waffle

Taco Bell's latest food experiment: waffle-based breakfast tacos.
posted by The Whelk on Feb 26, 2014 - 147 comments

Mutato

Perhaps you would like many pictures of mutant vegetables, or a look back on how animals have been perceived or a short guide to the museum of supernatural history. If so, Uli Westphal has you covered.
posted by frimble on Feb 26, 2014 - 7 comments

anti-pasta and autarky

In 1929, Italian artist (author of The Futurist manifesto) Filippo Tommaso Marinetti opened a restaurant, La Taverna del Santo Palato [Tavern of the Holy Palate] in Turin. In 1930/31, Marinetti went on a polemical crusade against pasta, decrying it as holding the Italian people back.
In 1932, he wrote La Cuicina Futurista [The Futurist Cookbook]. Part manifesto, part cookbook, all promotional, it contained a host of sensational delights, like "Chicken Fiat": chicken roasted with steel ball bearings, on a bed of whipped cream, as well as desciptions of banquets, and a recounting of his success against pasta. [more inside]
posted by the man of twists and turns on Feb 20, 2014 - 25 comments

"But is it authentic?"

A comic on food and feeling like a repository of ethnic food advice instead of a person, by Malaysian-born artist Shing Yin Khor. Directly informed by Soleil Ho's essay "Craving the Other". “Oh, you’re Vietnamese?” they’d ask. “I love pho!” And then the whispered question—“Am I saying that right?”
posted by spamandkimchi on Feb 19, 2014 - 206 comments

Shelf-Reading

How many of the groceries sold at Walmart would be banned by Whole Foods? (SLSlate)
posted by box on Feb 19, 2014 - 163 comments

I GET MY IRON FROM BEEF LIVER! SAME AS STAN LEE!

DC vs Marvel: Kitchen Stadium Edition -- In The Mighty Marvel Superheroes Cookbook, "Mighty Marvel Superheros show you how to perform heroics in the kitchen creating meals that are out of this world!" Meanwhile.... The DC Super Heroes Super Healthy Cookbook simply promises "good food kids can prepare themselves." Let the battle begin! [more inside]
posted by Room 641-A on Feb 15, 2014 - 31 comments

Wanderlust

Three random walks through eastern food markets: One in Bangkok, one in Taiwan and one in Delhi. [more inside]
posted by growabrain on Feb 14, 2014 - 8 comments

Plain But Sturdy Frontier Cake

Celebrate author Laura Ingalls Wilder's 147th birthday with a recipe for Laura's Wedding Cake, taken from Little House Cookbook, Frontier Foods from Laura Ingalls Wilder’s Classic Stories. (The Hairpin)
posted by The Whelk on Feb 8, 2014 - 30 comments

OnlyTheBestRecipes.com

OnlyTheBestRecipes.com : The top 1% of recipes from sites like allrecipes, food.com, epicurious, and foodnetwork. [via mefi projects]
posted by feckless fecal fear mongering on Feb 3, 2014 - 51 comments

Chicken lollipop

Jacques Pépin debones a Chicken Galantine Ballotine. (SLYT) [more inside]
posted by growabrain on Jan 24, 2014 - 120 comments

Tiny People's Adventures in the World of Food

Dioramas of food and tiny people, courtesy playful food photographers Akiko Ida and Pierre Javelle. Those tiny people are so industrious! More and more of the same.
posted by aka burlap on Jan 24, 2014 - 13 comments

Dusk by the Frog Pond

Marc Anderson, the winner of the Beautiful Now sound competition has a site called Nature Soundmap where you can listen to sounds from around the world. [more inside]
posted by unliteral on Jan 23, 2014 - 10 comments

Maple Syrup Revolution: New Discovery Could Change the Business Forever

"In October 2013, Drs. Tim Perkins and Abby van Den Berg of the University of Vermont’s Proctor Maple Research Center, revealed the findings of a study at a maple syrup conference in New Brunswick, Canada that sent waves through the industry. In 2010, they were studying vacuum systems in sap collection operations. Based on the observation that one of the mature trees in the study that was missing most of its top was still yielding high volumes of sap, they hypothesized that the maples were possibly drawing moisture from the soil and not the crown. Previously, they had presumed that the sap dripping from tap holes was coming from the upper portion of the tree. But, if the tree was missing most of its crown then, they surmised, it must be drawing moisture from the roots. ... They realized that their discovery meant sugarmakers could use saplings, densely planted in open fields, to harvest sap. In other words, it is possible that maple syrup could now be produced as a row crop like every other commercial crop in North America." [more inside]
posted by Blasdelb on Jan 23, 2014 - 102 comments

These are very calm pigs, and that’s the way we want them to be.

Danish Crown is the world's largest exporter of pork, killing approximately 100,000 pigs a week to cater to the growing global demand for meat. Alastair Philip Wiper visited the company's abattoir in Horsens to capture a behind-the-scenes look at the entire process, starting at the pens where the pigs arrive and moving through the spaces where the animals are slaughtered, butchered and packaged for sale.
posted by timshel on Jan 23, 2014 - 40 comments

Hygienic and Scientific Cooking

"....many a tragic episode in family life is superinduced by the baleful influence of a tortured stomach. Mighty is the hand that holds the ballot-box, but mightier is the hand that wields to advantage the pepper-box, the salt-spoon, and the sugar-shaker." read the entirely of Maud C. Cooke's, Breakfast, Dinner and Supper; or, What To Eat and How To Prepare It (1897) online and enter a world of home remedies, large scale recipes, sound advice, leftover wizardry, squirrel stews, scientific digestion, and horrible things done to vegetables.
posted by The Whelk on Jan 17, 2014 - 12 comments

It's like caramel-flavored crunchy cotton candy, covered in chocolate

Wings and Beef on Weck aren't the only culinary legacies coming from Buffalo, NY. Sponge candy is an airy, cripsy, delicious confection made with the magic of chemistry (video). [more inside]
posted by misskaz on Jan 16, 2014 - 75 comments

“Is there a gay sensibility? Can you see it in a work of art?”

America, Your Food Is So Gay
posted by the man of twists and turns on Jan 11, 2014 - 68 comments

Top Chef, Old Master

"If there is an assassination planned for the meal, then it is seemliest that the assassin should be seated next to he who is to become the subject of his craft" - Leonardo da Vinci: head of the kitchen, designer of horse-pulled nut-crushers, inventor of napkins, and assassination etiquette expert.
posted by The Whelk on Jan 7, 2014 - 20 comments

American Recipe

You may not know his name but you will certainly know his work: Morris Cassanova (aka Mr Chicken) designs and makes signs for most of the fried chicken shops in the UK. Meet Mr. Chicken
posted by timshel on Dec 29, 2013 - 31 comments

Allez Cuisine!

"Tell me what you eat, and I'll tell you what you are." -- Jean Anthelme Brillat-Savarin [more inside]
posted by zarq on Dec 22, 2013 - 152 comments

"Stop making cookies!"

For the latest edition of The Food Lab J. Kenji Lopez-Alt made 1,536 cookies in search of the perfect chocolate chip cookie.
posted by Karmeliet on Dec 20, 2013 - 54 comments

Keeping Little Breaths Flowing

The trachea, or windpipe, of a young child is about the width of a drinking straw, and if food or a small object is inhaled instead of swallowed, it can block the airway. Even when something is swallowed and becomes lodged in a child’s throat or esophagus, it may compress the trachea enough to impair breathing. After just four minutes without oxygen, a child’s brain can be permanently damaged. - A NYTimes piece gives useful advice on preventing and responding to a young child's choking
posted by beisny on Dec 16, 2013 - 31 comments

Hobbits would only drink ales since lagers are not found on Middle-earth

So, you want to eat like a hobbit do you? The big old dragon of Middle-Earth recipes is the charmingly retro 'Middle-Earth Recipes' (now with a more modern and photo-friendly blog version ) from which NPR's Beth Accomando has complied an all-day feasting menu suitable for marathon watching (or reading) assorted Lord Of The Rings media while Recipewise sticks to foods served by Bilbo in The Hobbit itself and explains the Victorian convention of high vs. low tea. (Author Diane Duane's own Hobbit-inspired recipe, Took Family Seed Cake can be made with poppy rather than caraway seed if that's your thing) Need something to do while digesting? Why not read about the history and meaning of the rural comfort food in Tolkien at Strange Horizons " Well Stocked Larders: Food And Diet Of Hobbits" by Stephanie Green.
posted by The Whelk on Dec 15, 2013 - 45 comments

The UK's first social supermarket

The UK has opened its first social supermarket as a means of combatting food poverty.* [more inside]
posted by MuffinMan on Dec 9, 2013 - 7 comments

I’ve Created a Muenster

The Bob's Burgers Experiment is a blog that documents one guy's ongoing attempt to devise recipes for and cook every pun-laden Burger of the Day featured on the show.
posted by schmod on Dec 3, 2013 - 55 comments

Check, please

There’s nothing better than spending a night out to dinner at one of your favorite restaurants, reveling in the food and the service, and those quality after-dinner mints in the little wrappers. Until you run into one of these people: The 44 Worst People in Every Restaurant
posted by bayani on Dec 3, 2013 - 112 comments

Turduckens, Cockentrices and Helmeted Cocks

If you think turduckens are just too easy: Things inside things. Things on top of other things. Things that look like things. Things that do tricks, and other subtleties.
posted by Joe in Australia on Nov 26, 2013 - 21 comments

Americans will eat garbage so long as you cover it with ketchup

The Fed Up project has collected over 7000 student-submitted photos of school lunches from across the US. They'll be used to create a map and report to make a case for better school lunches. [more inside]
posted by zarq on Nov 22, 2013 - 87 comments

Plata o Plomo o el aguacate

Blood Avocados: The Dark Side of Guacamole [more inside]
posted by Potomac Avenue on Nov 19, 2013 - 25 comments

Don't Forget it Jake, it’s Pie-Town.

Pie-Town was held today (in Chicago) with America’s Baking Competition finalist Francine Bryson and her (no kidding) Chocolate Peanut Butter Bacon Pie! And with National Pie-Day coming up in January, again, you'll be all ready for the Great American Pie Festival next April with the National Pie Championships in Florida. Or stay at home and try out the winning recipes from last year (mostly non-bacon, non chocolate, non-peanut butter fruit pies, but still...Pie!)
posted by Smedleyman on Nov 17, 2013 - 24 comments

The 'Gods of Food' Club (No Goddesses Allowed!)

Last week, Time magazine put out a feature on the Gods of Food, a series of articles on 60-some-odd empire-building chefs who the magazine thinks are influencing and leading cuisine today. Beyond the statistical problems with the article ... some folks had the temerity to point out that this culinary Mount Olympus was basically a bunch of white dudes. Actually it was all dudes, not a single woman deified. Eater's interview with Time's food editor Howard Chua-Eoan about the story. Amanda Cohen's scathing takedown of the clusterfuck. The New York Times' Room for Debate feature asking leading female chefs about underrepresented women in food media. Eater's latest piece on the question of gender bias in food journalism. [via]
posted by Room 641-A on Nov 15, 2013 - 61 comments

Replace at least one soda a day with a cup of coffee

The bad news? Inflammatory dietary pattern is linked to depression among women. The good news: Drinking two-four cups of caffeinated coffee a day reduces the risk of suicide for adults by about half.
posted by stoneweaver on Nov 8, 2013 - 184 comments

Stuffed.

Occurring once before in 1888 and possibly not again for another 77,798 years (really), the two holidays of Chanukah and Thanksgiving will overlap. The result? Chefs, food blogs, and nearly everybody else scrambling to create distinct fusion menus that draw from the delicious traditions of each holiday (NYT). Buzzfeed's massive Thanksgivukkah menu. Gothamist: Four Easy Fusion Dishes. Food 52's recipe challenge (in comments). Serious Eats' response ( Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy) . NY Daily News asks Chef Zach Kutsher for ideas.
posted by The Whelk on Nov 7, 2013 - 61 comments

FDA Cheese Ban: Mite vs. Right

Despite the cries of "Save the Mimolette!", the FDA has decided to ban the sale of the French cheese Mimolette over mites used in the rind. [more inside]
posted by Room 641-A on Nov 6, 2013 - 50 comments

A Freeform Chicken-Flavor Explosion

Real Kitchen as Alinea -- This Halloween, Chicago take-out cafe Real Kitchen is dressing up as modernist Michelin-starred restaurant Alinea.
posted by neroli on Oct 31, 2013 - 13 comments

GhostFood

"From a street-parked GhostFood truck, Simun and Songster and their team of trained staff will be serving a menu of three items, each of which conjures up a future dining experience for a food whose supply is currently threatened by climate change. " // "Its menu offers a curious collection of substitutes for potentially endangered foods: artificial recreations of chocolate, cod, and peanut butter." // "Pop one of the placebos--or “edible textural substitutes”--in your mouth and enjoy."
posted by the man of twists and turns on Oct 29, 2013 - 8 comments

Making vegetables the rock stars

"The semantic mission for me is to have “vegetarian” become an adjective that describes food rather than a noun labeling a person." An interview with Mollie Katzen, author of the iconic Moosewood Cookbook. (Includes a recipe for Vegetarian Tan-Tan Noodles from her newest cookbook, The Heart of the Plate: Vegetarian Recipes for a New Generation.)
posted by Lexica on Oct 20, 2013 - 14 comments

When Maya met Madhur

Maya Angelou and Madhur Jaffrey share a lunch and conversation in 2005. "Maya Angelou and Madhur Jaffrey were born worlds apart, but for both, cooking and sharing food were key to their identities. We invited them for lunch to talk about recipes, love and memory."
posted by Celsius1414 on Oct 18, 2013 - 4 comments

Warning: This will probably make you angry about silly things.

Scrapple, Half-smokes, Marionberry Pie, Cowboy Cookies and Akutaq: Deadspin responds to Slate's wonderful state-by-state sports map (previously) with a map of regional foods, complete with highly opinionated rankings and commentary.
posted by Navelgazer on Oct 17, 2013 - 186 comments

The Julia Childs

If you become a cultural icon, those who come after in your field will almost certainly be compared to you and your achievements. And if you were the late Julia Child, ground-breaking television chef and champion of French cooking in the United States, you would find your name to be the first half of a lot of comparisons. The Julia Childs, as it were. [more inside]
posted by Celsius1414 on Oct 14, 2013 - 31 comments

Nothing makes a carrot more appealing than turning it into a centipede

If you're looking to play with your food and you've mastered the hotdog octopus (aka octodog), and you're sad that so many of the modern foods-and-crafts projects lack poetry to describe the crafting process, take a peek at Aunt Jo and Uncle George's Kritters of the Kitchen Kingdom from 1922. (And as you could expect, it's dated and a bit racist.)
posted by filthy light thief on Oct 10, 2013 - 24 comments

The Big Chill

Why American refrigerators are so huge, and what it says about our culture.
posted by reenum on Oct 6, 2013 - 265 comments

Classical Roman Cooking

Pass the Garum is a cooking blog focused on the recipes and cuisine of ancient Rome. [more inside]
posted by jedicus on Oct 4, 2013 - 57 comments

Let's All Go To The Lobby!

“Movie theaters wanted nothing to do with popcorn,” Smith says, “because they were trying to duplicate what was done in real theaters. They had beautiful carpets and rugs and didn’t want popcorn being ground into it.” Movie theaters were trying to appeal to a highbrow clientele, and didn’t want to deal with the distracting trash of concessions–or the distracting noise that snacking during a film would create. - So Why Do We Eat Popcorn At The Movies Anyway? (Smithsonian Mag)
posted by The Whelk on Oct 4, 2013 - 134 comments

Marcella Hazan - A Culinary Giant

A Culinary Giant Perhaps like no other food writer, Marcella Hazan, helped intergrate a foreign cuisine into American culture with her no-nonsense and easy to understand approach. Mrs. Hazan passed way yesterday a the ripe old age of 89. Her simple tomato sauce is legendary - she made all of us better cooks and eaters.
posted by helmutdog on Sep 30, 2013 - 87 comments

“You’ve been up for 15 minutes and you haven’t made me a sandwich?”

Honey, you’re 300 sandwiches away from an engagement ring!
The blogger behind 300Sandwiches.com talks about the genisis of her blog and the quest for her that engagement ring, one sandwich at a time.
posted by fontophilic on Sep 25, 2013 - 361 comments

Like your Mother used to make

"It's about coming together as a local community and sharing the fruits of your labour, your creation." In what has been described as a peer-to-peer community marketplace, people are connecting online with local cooks, who provide them with a meal for less than they would be likely to pay anywhere else. In Athens, the price is usually between three and four euros (£2.50 to £3.40). [more inside]
posted by arcticseal on Sep 23, 2013 - 28 comments

Should I eat that?

You Just Threw Out a Perfectly Good Gallon of Milk Because You Think the "Sell By" Date Means Something. Food waste is a huge problem. Globally, one-third of all food produced goes uneaten. In the US, that's up to 40% (pdf report). What can we do to prevent labeling confusion? And the most important question... should you eat it or is it expired?
posted by desjardins on Sep 20, 2013 - 136 comments

TPS: Tuna Pickle Sandwich

sad desk lunch "Soon it will be the weekend, the salsa murmured into your ear"
posted by ThePinkSuperhero on Sep 19, 2013 - 88 comments

Wired food science

Eater.com breaks down Wired's new food issue, which includes David Chang's essay called "The Joy of Cooking With Science"; Alton Brown on the science behind real-tasting fake chicken, and a piece on umami (recently on AskMeFi).
posted by Room 641-A on Sep 18, 2013 - 18 comments

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