If you've ever wondered how sumotori achieve their epic
bulk, this article from Gastronomica
details the complex preparation and serving rituals of the (perhaps not
) delicious, protein-rich chunky soup that's the staple of their diet (with recipe helpfully included).
posted by melissa may
on Mar 26, 2005 -
Feed Me Better
Jamie Oliver (UK fat tongued food wizard) campaigns to ban the junk food and get fresh, tasty and, above all, nutricious food back on school dinners menu.
posted by Spoon
on Mar 17, 2005 -
It used to be that there were four basic tastes- Sour, Sweet, Salty, and Bitter. Now there are five. Umami
is the fifth. More commonly thought of as "Savory"
, the taste is connected to receptors
that sense Glutamic acid. In fact, the first taste receptor ever discovered
was one that interacts with glutamate.
While Monosodium Glutamate
has gotten a bad reputation
, most sources agree that it's relatively harmless
, and in fact, does add the "more-ish" type of flavor that is ascribed to umami foods. Foods like mushrooms
are high in glutamate, and therefore taste more "umami". Pass the Parmesan cheese, please.
posted by exlotuseater
on Jan 7, 2005 -
"Other ingredients include BEEF TRIPE, BEEF HEARTS, AND 'PARTIALLY DE-FATTED COOKED PORK FATTY TISSUE' How does one de-fat fat? Bizarre. God knows what else is in here
posted by Specklet
on Dec 9, 2004 -
With the next round of bloggies
(or web log awards for those not down with the hip lingo
), there's some concern that some types of blogs with large communities
may not be included. Specifically, communities that are well known for tons of online events
, and large gathering places
whose interactions leak in to and out from real life. So, the food bloggers (floggers?) have done what they do best, and started their own awards - with 14 nomination categories
, the results plan to, at the very least, make us all drool, if not inspire a few feasts here and there.
(and yay to mefi for winning last year's
best community blog!)
posted by jearbear
on Dec 8, 2004 -
"Salt rising bread
is, when at it's best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese."
There's even a mystery
to go along with your (cheese-flavored) bread.
posted by scrim
on Nov 26, 2004 -
"Al Pieda" Targets Ann Coulter
Members of the notorious culinary terrorist group "Al Pieda" launched an attack on Ann Coulter while she was speaking at the University of Arizona. The report says some pie got on her face but attendants were able to wipe it off before she received any nutrional value from the pie.
Not to be confused with the notorious math group "Al Gebra"
, who would have probably thrown a slide rule at her.
posted by fenriq
on Oct 25, 2004 -
Pork Farmers in Hog Heaven!
Atkins and skyrocketing beef prices result in pork producers "experiencing demand far in excess of anything [they]'ve seen historically." Pork prices are very high on the spot and futures market but still a value relative to meat. Perhaps this will increase the demand for tasty Berkshire hog
pork, the kind that pre-dates the breeding which produced the "other white meat."
posted by MattD
on Oct 19, 2004 -
are delicious! Smother them in ketchup, but be sure to use Heinz. Help the old folks in Michigan's Upper Peninsula, and sample a complete meal in a tidy compact envelope of flaky pastry goodness. Don't forget to check out the beautiful pasty cam pictures.
posted by Shike
on Oct 18, 2004 -
Due to temporary budget shortfalls, I find myself spending my Saturdays elbow deep in breadmaking. Sourdough
bread is perhaps one of the most primal forms of bread relying an an artificial ecosystem of hundreds of different bacteria and yeasts
to digest grain flours and produce gas. The souring of the dough has complex effects
on the flavor of the resulting bread and is necessary for low-protein flours such as rye. Free starter cultures can be obtained from the friends of Carl
who continue his tradition of mailing his culture to anyone who sent a self-addressed stamped envelope. You can buy cultures from around the world,
but if you want to live dangerously, you can cultivate your own by just using a mixture of flour and water relying on microbial flora growing on the flour. Sourdough in some ways puts the art of hacking back into breadmaking
because it requires a deeper understanding of what is going on beyond just throwing a set of dry and wet ingredients into a bread machine.
Which could explain why I'm still lucky to get something other than a brick. But like beermaking, the DIY satisfaction makes up for many flaws in the final product. (And on final edit, I can't get away with making this post without the obligatory link to the sourdough faqs.
posted by KirkJobSluder
on Jul 3, 2004 -
is a new product on the US market. It is classified as a flavoring, despite being 60 proof, and doesn't require any kind of license or special handling for purchase. You can apparently use it as a flavoring for many different recipes. I'm not sure if it will actually get you tipsy since the page mentions that it is "denatured". (courtesy of the Vice Squad
posted by rks404
on Jun 14, 2004 -