1559 posts tagged with food.
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The Mozart of Mushrooms

Shrooming in Late Capitalism: The Way of the Truffle.
posted by peacay on Feb 26, 2007 - 29 comments

I think it might be time to get my own cow - or goat.

What's in your milk? Estradiol, testoerone, and growth hormones (IGF-1) IGF-1 is what Fox News doesn't want you to know is in your milk.
posted by bigmusic on Feb 20, 2007 - 65 comments

Ben and Nate do Asia...

Ben and Nate do Asia...or does Asia do them? Ben and Nate are a couple of food and wine freaks on a mission from God: to find the best bowl of noodles in Asia...if they survive to tell about it.
posted by darkstar on Feb 20, 2007 - 12 comments

Ahh, the Chocolate Chip Cookie

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

I believe I will, I believe I will

Waffle House Family and other classics are now available for listening in the comfort of your own home via online jukebox. No longer must you drive the darkness of the American Highway seeking that 24-hour beacon of yellow squares; no longer suck your sweet tea from the straw as you seek out original Waffle House tunes while waiting for your hash browns (scattered, smothered, and covered, of course) to arrive. Mary Welch Rogers, wife of House founder Joe Rogers, is one of several artists who recorded Waffle House-themed songs for the fast-food chain's jukeboxes. Most were penned by Buckner and Garcia of Pac Man Fever. While you're at it, visit the shrine, and enjoy David Wilcox's song about feel the peace that's cooked in grease.
posted by Miko on Feb 18, 2007 - 15 comments

Heritage 2.0

Feed Me Bubbe
Why doesn't everyone do this with their grandmother? Avrom and his bubbe in a charming series about her great looking food. Learn a little yiddish while you're at it. O, yeah, there's videos here people...
posted by dozo on Feb 16, 2007 - 15 comments

"Take the gun. Leave the cannoli."

Famous Fat Dave is an NYC cabbie. Try his Famous Fat Dave's Five Borough Eating Tour on the Wheels of Steel (myspace, embedded theme song). (via)
posted by bardic on Feb 15, 2007 - 8 comments

Now for some actual Bruce Schneier facts

You know Bruce Schneier the polymath security genius. Now meet Bruce Schneier the kind-hearted reviewer of local Minnesota restaurants. (He doesn't like to give bad reviews -- sounds like "security through obscurity" to me!)
[previously, also]
posted by grobstein on Feb 13, 2007 - 15 comments

Betty Crocker in Hollywoodland

The history of cake has been long and varied, and many have interesting histories. Some are misleadingly named. However, few have had as mysterious and interesting a history as one of the 20th century's most famous cakes, the Chiffon.
From the always wonderful Rake Magazine.
posted by wander on Feb 13, 2007 - 23 comments

good things are brewing

Tea has had its tour on MeFi before, but have you gone on a Tea Tour of New York? As tea continues to become the hot beverage (although Americans seem to prefer it iced), the number of tea blogs can only continue to rise. Want to get closer to the source? Try this blog in Bejing.
posted by mikeh on Feb 12, 2007 - 16 comments

Streaming Food Porn

America's Test Kitchen, On Demand | Chowhound Cooking Videos | FOOD Network, Videos on Demand
posted by Dave Faris on Feb 9, 2007 - 32 comments

tastespotting

Tastespotting is a wonderful visual blog for food enthusiasts, by the makers of notcot.
posted by jonson on Feb 8, 2007 - 12 comments

Spotted dick will never stop being funny.

No spotted dick until you finish your bubble and squeak! An American girl eats her way through the UK, detailing her adventures tasting such traditional delicacies such as haggis and scotch eggs.
posted by SassHat on Feb 6, 2007 - 138 comments

Make lemons into lemonade

An exotic West African berry, known as miracle fruit, has gained a cult following by radically changing the way things taste: it eliminates sourness, making lemons taste like lemonade and limes like candy. Despite a long history of cultivation, the FDA has not approved the fruit or miraculin, the protein that causes its odd effects. In Japan, where it has been intensely studied, the fruit is served at cafes to help dieters.
posted by blahblahblah on Feb 6, 2007 - 34 comments

General Gau meet Chairman Mao

The true history of General Tso/Gau/Zuo's Chicken involves Henry Kissinger and the food of Hunan province, which was the home of two opposing eaters: Chairman Mao and the nationalist Chef Peng who invented the dish, along with other now-classics of Hunanese cuisine, after fleeing the Revolution. Thus ends a long search for the origins of the dish, as covered previously.
posted by blahblahblah on Feb 3, 2007 - 14 comments

Get it while it's hot!

Everyone’s got one. From the boys and girls who go to school, to the working women and men of India, who depend on the Dabba Wallahs to bring them their meals. The margin of error for these tiffin carriers has been clocked at an astonishing 99.9999999%, which has earned them the Sigma 6 rating, and has made them popular in other parts of the world.
posted by hadjiboy on Feb 2, 2007 - 67 comments

"Don’t eat anything your great-great-grandmother wouldn’t recognize as food."

Eat food. Not too much. Mostly plants.
posted by jaronson on Jan 28, 2007 - 184 comments

Hooo-eee! Now that's hot!

Prince's Hot Chicken. Three words that get Nashvillians (and others) sweating and drooling. Don't believe me? Ask Yo La Tengo.
posted by 1f2frfbf on Jan 24, 2007 - 23 comments

More than Inka Kola

We're all familiar with Peruvian ceviche/cebiche (and if you're not, you should be), but what about ají de gallina (shredded chicken in walnut-cream-chile sauce)? There's also papa a la huancaína (potatoes with spicy cheese sauce) and ocopa (the same, but with pecans and huacatay/black mint). Oh, and don't forget anticúchos (marinated beef heart skewers) or causa limeña (hard to explain, but it's like a really amazing potato salad). Peru has a substantial and long-standing Chinese population, which has resulted in Chifa (some debate on whether that's Cantonese or Mandarin), Peru's "indigenous" Chinese culinary tradition. A staple (and my comfort food) of chifa is arroz chaufa (from Cantonese "chow fan," --> "fried rice").

Peruvian cuisine is getting a boost of interest around teh interwebs, thanks in no small part to dedicated blogs in English (1, 2, 3) and Spanish (1, 2). Even Wikipedia has a substantial entry in English and Spanish (and French). And the tourism industry hasn't missed out on this either (warning, food pr0n & YouTube).
posted by LMGM on Jan 23, 2007 - 37 comments

Math + eggs = yum(n^n+1)

How to boil the perfect egg. vs. How to perfectly opposite-boil an egg.
posted by loquacious on Jan 23, 2007 - 36 comments

Discomfort Food

A vanishing world... in a bowl of chowder. An extraordinary article by New York Times writer Molly O'Neill about how changes in the recipe for New England's favorite soup reveal sea changes happening at sea. [Images here.]
posted by digaman on Jan 18, 2007 - 52 comments

International Dim Sum Directory

International Dim Sum Directory from Journeywoman, the travel website, created by their readershop. My favourite Dim Sum are those steamed meatballs, although it's interesting to note that many popular dishes such as Crispy Aromatic Duck are in fact British inventions (mixing Peking duck with Sichuan style duck).
posted by feelinglistless on Jan 15, 2007 - 22 comments

Activity Books!

So cute, I could just eat 'em right up! (pdf) Nothing's better for teaching your kids than a good activity book. Perhaps you prefer turkey or fish to veal. Before your delicious meal, practice food safety. And after, remember the importance of dental hygiene.
posted by spiderwire on Jan 10, 2007 - 17 comments

Gimme Mo' Pho

Pho (pronounced fuh), Hanoi's signature beef broth scented with ginger and anise, is one of the world's great culinary glories. Turns out it's not an ancient dish, but a 1950s-era syncretic product of the French occupation of Vietnam, which introduced the notion of boiling beef in a pot au feu (which may be the origin of the name). The heady, fragrant noodle soup is a global hit, prompting an international pho conference, several good blogs, and a sensual national obsession: "When Vietnamese talk of pho they think of sex: 'We say that rice is a spouse, whereas pho is a lover.' " "Pho is life, love and all things that matter." Tips on eating and cooking pho - recipes and more inside.
posted by CunningLinguist on Jan 10, 2007 - 105 comments

Soup

Soup has a history. Enjoy this comprehensive history of the humble (and sometimes not so humble) dish. A widely stated "fun fact" is that the earliest soup was made with hippopotamus bones, but fortunately today you have much tastier options. One favorite, chicken soup, is easy to make and really is good for you [pdf] .
posted by Deathalicious on Dec 26, 2006 - 25 comments

Fruitcake

The Society for the Protection and Preservation of Fruitcake - Fruitcake, much maligned, the butt of many jokes and practical jokes - and yet much esteemed by many, and an important part of many folks' holiday tradition and ritual. Thought we could explore some links on the subject. I think we could all learn to love this wonderful cake and appreciate its fine fruity nature.
posted by caddis on Dec 20, 2006 - 42 comments

"Tell me what you eat, and I will tell you what you are."

A sampling of the range of medieval and 18th C. European diets from Michael de Leone's Ein Buch von Guter Speise and Jean Anthelme Brillat-Savarin's Physiologie du goût (The Physiology of Taste).
posted by Blazecock Pileon on Dec 14, 2006 - 7 comments

Pass the Dutchie

How We Eat A photo gallery of families around the world, and what they eat over the course of one week. Text in French.
posted by Miko on Dec 4, 2006 - 31 comments

Just when you thought it was safe to order the appetizer

OK, I’ve been a good American. I’ve done the turkey and stuffing routine for more than three decades now. But next year is gonna be different. Next year I shall celebrate Thanksgiving by flying out to Iceland, where I intend to harpoon a big ugly shark. My friends and I will then bury the bugger in a gravel pit. After several weeks, it’ll be good and rotten. Then we’ll hang the strips of meat up to dry. When it’s ready, we’ll slam down some shots of the local liquor and consume dainty little cubes of fermented shark flesh. We’ll finish the feast with pumpkin pie.
posted by jason's_planet on Dec 2, 2006 - 53 comments

Your Turkey Day Side Dish

To go along with all these turkey posts, Cranberries are good for you. And the people who sell them aren't your usual agribusiness(pdf). (As for that canned cranberry sauce... we've discussed it before.) And they've got a blog! Ooops... I mean bog. Hey, this ain't Pepsi Blue.
posted by wendell on Nov 22, 2006 - 16 comments

Conical Pizza

Pizza in Three Dimensions "Every few years, a product comes along that completely changes its category. As the iPod has revolutionized the way people interact with music; as cell phones and wireless internet access has altered the way they communicate, so, too, will the way they approach eating change with the introduction of Pizzacono, the first dramatically new way to consume pizza in recent memory."
posted by sportbucket on Nov 3, 2006 - 93 comments

Skin

"In a close-knit Chesapeake Bay community, the world’s fastest muskrat skinners face off in a truly cutthroat competition at the National Outdoor Show. One lucky young lady gets to be their queen." [Warning: Fiddle tunes!] Muskrat Lovely, a documentary about the conflation of the world muskrat-skinning championships with the Miss Outdoors beauty competition. The film will air soon on the PBS program Independent Lens. Catch some of the brackish flavor of the Chesapeake Bay's traditional regional culture, including some muskrat recipes and skinning tips.. And don't miss the link to Everything Muskrat.
posted by Miko on Oct 26, 2006 - 21 comments

Starving to live

Julian Dibbell, the same journalist that lived off virtual cash for a year, gives Calorie Restriction a 9-week test drive and tells all about it in this long New York Mag piece. Sure preliminary evidence says you could lengthen your life by 50 years, but is 150 years of starving yourself worth it?
posted by mathowie on Oct 24, 2006 - 59 comments

No Reservations

Although he’s been mentioned here before, and in some detail, it was related to a specific event. He’s a TV star, but he was a chef first, and it wasn’t until he became a writer that his star really began to rise. He’s been endless interviewed, profiled and excerpted--in his hometown and in mine. His latest effort is an homage to the place and product that was really his jumping off point. How can one man be so godlike, yet so irreverent? Ladies and gentlemen: presenting Anthony Bourdain...
posted by spacely_sprocket on Oct 23, 2006 - 17 comments

Man shall not live by bread alone--yeah right.

Bread: From ritual to the dinner table, bread has played a significant part in human society. Yeast, aka Barm, is only one of several leavening agents. Which leavening used (if any) can be of cultural significance. I know when I drive by the Franz factory, the smell makes my mouth water. Sourdough is my favorite, but you can cook / find your own. World Bread Day has passed; hug your local baker anyway! To Health!
posted by whimsicalnymph on Oct 22, 2006 - 27 comments

100-Mile Diet

How Much Fossil Fuel Does Your Dinner Burn? Ingredients for the average American meal travel well over 1500 miles to reach your plate. Our food might be inexpensive, but it's costing the planet a lot (and doesn't taste so hot either, since it's bred to withstand shipping and have long shelf life rather than to taste good). So what happens when people reject the large-scale industrial food system? One recent development in the growing localism movement is the 100-Mile Diet, originated by a Canadian couple who spent a full year eating only foods grown or raised within 100 miles of their home. They'll even give you a road map to having a 100-Mile Thanksgiving. For other variations on the eat-local idea, check out ideas like the Eat Local Challenge, Slow Food, and Locavores encourage you to rediscover your place on earth, build community, and enjoy the Local Harvest.
posted by Miko on Oct 18, 2006 - 66 comments

Caramel Bacon

"Hey, you got your bacon in my caramel!" "Oh yeah? You got your caramel on my bacon!" Two great tastes that taste great together. (via Fark)
posted by mr_crash_davis on Oct 15, 2006 - 61 comments

LIVE LONGER! EAT LESS PESTICIDE!

Shopper's Guide to Pesticides in Produce. Minimize your chemical exposure in the produce aisle. PDFs : download a pocket version for your purse or wallet; en Español tambien.
posted by crunchland on Sep 29, 2006 - 10 comments

Knitting Zombies

This old post aboutknitted brains got me thinking, they'd be a delicious treat for some knitted zombies, like the cast of Dawn of the Dead (or Shaun of the Dead). For those of you non-zombie *but still made of wool* types, there's this fine selection of knitted foods.
posted by jonson on Sep 18, 2006 - 13 comments

Pizza Recipe

How to make pizza. Jeff Varasano has finished his recipe, and his page now includes everything you need to know about making a real pizza.
posted by rxrfrx on Sep 16, 2006 - 69 comments

Horsemen of the oesophagus

Competitive eating continues to go from strength to strength in the USA. But there has to be another, more subtle role for a Horseman of the Oesophagus. Step forward Steve, a man who eats weird stuff so that we don't have to.
posted by PeterMcDermott on Sep 7, 2006 - 21 comments

Meal Assembly

Meal Assembly... a new trend in figuring out what's for dinner. You go to a professional kitchen and assemble any number of meals, then bring them home and freeze them. Like a salad bar, but more diverse. They provide all the ingredients and the basic recipes, and cut out the shopping, the leftover ingredients ... (and maybe the creativity?). The upside is low cost (as low as $3 a portion), and better portion control. Coming soon to a suburb near you.
posted by crunchland on Sep 6, 2006 - 128 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

A burger with everything

Make me one with everything One man and his attempt to eat a GINORMOUS FULLY LOADED 5 pound burger with 54 toppings......in under 30 minutes.
posted by ColdChef on Aug 24, 2006 - 60 comments

You can't put hands on a leg...

Have fun with your food! You may never look at fair foods the same way again thanks to this year's ad campaign for the Utah State Fair. (Warning: videos auto-start)
posted by Orb on Aug 24, 2006 - 6 comments

Eat your weeds!

Summer seems the perfect time for eating weeds and wildfoods. Granted, no one wants to grow their own, but is it better to forage or to buy them?
posted by owhydididoit on Aug 21, 2006 - 9 comments

Furor over Fuhrer Food

Furor over Fuhrer Food But it's not the only Hitler-themed restaurant. Taipei had the Prison restaurant with Concentration Camp murals, and Korea had the infamous 1939 Hitler Bar.

Not that the U.S. was spared. Colorado had a Mao-themed eatery.
posted by FeldBum on Aug 21, 2006 - 69 comments

Darlene Rockey's walk of pain

"I choose to hang on to the anorexia" (requires Flash, disturbing images)
posted by matteo on Aug 17, 2006 - 45 comments

Microbes made me do it

Can microbes make us fat? Of the trillions and trillions of cells in a typical human body — at least 10 times as many cells in a single individual as there are stars in the Milky Way — only about 1 in 10 is human. The other 90 percent are microbial. These microbes — a term that encompasses all forms of microscopic organisms, including bacteria, fungi, protozoa and a form of life called archaea — exist everywhere. New evidence suggests microbes in our bodies can determine how efficiently we process food and affect our hunger centers.
posted by caddis on Aug 13, 2006 - 29 comments

Amazon Groceries

Effective Against Elton John. Amazon starts selling groceries online. People start reviewing their products. Hilarity ensues.
posted by blue_beetle on Aug 6, 2006 - 37 comments

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