What's the hardest dining reservation to score? French Laundry? Nope. El Bulli? Non. D.C.'s minibar? Not even close. [more inside]
If breakfast is the most important meal of the day, what are the most important people in the political spectrum eating for breakfast then? Obama eats eggs, McCain eats cereal, Pelosi eats... ice cream? Politicians and reporters divulge their breakfasts inside the beltway.
Slow Food Nation '08 was a four-day conference with a panel of food luminaries (Michael Pollan, Alice Waters, Eric Schlosser, ..) to discuss the future of food in America. Sessions included The World Food Crisis (1:13), Climate Change and Food (1:20), Building a new food system (1:22), and more (streaming video, MP3 download, transcripts).
Will Allen, the founder of Growing Power, an urban farm in Milwaukee, has won a MacArthur Genius grant. Growing Power uses aquaculture, vermiculture, and sustainable agriculture to raise food in an urban environment. Chefs of the region have taken notice, but that's not Growing Power's main purpose. Congratulations to only the second farmer to win a Genius Grant. [more inside]
Why can't China guarantee safe milk for its babies? "From the outset, in what seemed like some bizarre parallel universe, rather than alert Chinese parents as soon as possible to potentially life-saving information about the melamine contamination, baby formula producer Sanlu and various levels of government tried to shut down information. (...) Chinese journalists say the government's Central Propaganda Department, however, issued orders that Chinese media not send their own reporters to further investigate the story." [more inside]
In 1943, while the Allies were busy battling the Axis Powers and the Nazi Regime, there was another kind of war that was being waged against a helpless populace (living on the Indian Sub-continent). A war that has been largely ignored by the mass media and the history books of our time. It is known as the Great Bengal Famine, and ended up causing the death of an estimated 1.5 million to 4 million people.
As I sent my friends home bathed in the warm glow of hog grease, I felt sure that our generation would pass the test of lard. We might not cook with it every night—natural lard is expensive and (all right, I'll admit it) deep-fried foods are often loaded with calories, no matter which fat you use. But we won't live in fear of it, either. When we want deep-fried excellence, we'll reach for the best fat for the job: lard. [more inside]
Food Porn Daily. Brought to you by Amanda & Tyler from What We're Eating and Nicole from Pinch My Salt. Click, Drool, Repeat. [more inside]
Le Bernardin chef Eric Ripert's got a blog where he serves up demos of recipes he makes in his toaster oven.
Saving D'oh: How one blogger learned about "cheap, healthy eating" by watching The Simpsons. The readers' comments are fun too. Via.
Fast Food Apartheid: The Los Angeles City Council has placed a one-year moratorium on the opening of fast-food restaurants in sections of the city with low-income residents. The council says it's meant to encourage healthy fare in locations that lack ready access to supermarkets and healthy restaurant. This columnist calls it "fast food apartheid." We're not talking anymore about preaching diet and exercise, disclosing calorie counts, or restricting sodas in schools. We're talking about banning the sale of food to adults. Treating French fries like cigarettes or liquor.
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.
Sushi Go Round - a sushi serving game.
Giles Coren is restaurant critic at the Times (of London). Last week he wrote a very angry letter to the subeditors complaining that they were "tinkering with his copy". The subs were guilty of deleting a single indefinite article. [more inside]
Open Source Food is a multi-lingual community of enthusiastic cooks browsing, creating, and sharing recipes. The Itsa Pita Pizza is quick and easy, Yuzu Pesto Tagliolini is almost too pretty to eat, but !!!warning!!!, do not even look at the mango crepe a la mode. 2000 recipes with photos.
He wanted his espresso iced, but the coffee shop wouldn't let him. "Hey man. What you're about to do … that’s really, really Not Okay." [more inside]
Food and Beverages in Hungary is a pretty excellent blog, particularly for anyone who's interested in food, beverages, and/or Hungary.
The African Cookbook is a compilation of recipes from 9 countries in Africa, Ethiopia, Kenya, Liberia, Madagascar, Morocco, Mozambique, Senegal, Sudan and Tanzania & Zanzibar. As well as a handful of recipes each section has short chapters on how food is served in each country. For more recipes and information go to Try African Food.
Have Food Will Travel: Pearl River Delta is a travelogue teaser video from Leonard Shek, a second generation Chinese American from San Francisco. Shek traveled to the Guangdong Province as part of the SF Chinese Culture Center's In Search of Roots program. While the main purpose of the trips is for Chinese Americans to explore where their parents or grandparents came from, Shek wanted to explore the origins of the food he grew up with.
101 20-Minute Dishes for Inspired Picnics (NY Times link irritatingly spread across multiple pages) from Mark Bittman, who also gave us 101 20-minute appetizers and 101 10-minute meals.
"Food Party is a (would-be) TV cooking show with a spicy saigon kitchen-witch as your hostess, a cast of unruly puppets as culinary advisors, and a cavalcade of hip-hop/sports world celebrities as surprise dinner guests. Shot on location in a technicolor cardboard kitchen, each episode will instruct you on how to prepare wild gourmet multi-course meals with ingredients you probably have on hand in your kitchen already, such as pretzel rods, cheese puffs, eggs, sugar, secret ingredients, and pizza. After all, you never know who might show up for dinner." [more inside]
Keith Law's Ten Common Home Cooking Mistakes. Law, better known for his sports writing, lists ten pitfalls the home chef can fall into and how to avoid them.
These days, spice is integral to ideas of kimchi in both the West and Korea—it’s always a funny game trying to convince various restaurant ladies here that I can, in fact, eat kimchi without spewing two ribbons of fire from my nostrils, thereby singing the wallpaper and confirming their suspicions that we white folks are just a bunch of food pussies. “Maeun-kot” (“spicy shit!”), they say, making flamey-flamey motions with their hands; “Yes,” I say, “Maeun umshik-ul chal mogoyo” (“I can eat spicy food, no lie, please stop looking at me like I’m a recalcitrant goat who’s about to try to eat a roll of barbed wire”).
With flagrant disregard for their waistlines and their own gustatory limitations, Giles Coren and Sue Perkins (known as The Supersizers) have been going back in time to the diets of their ancestors for the (education?) amusement of the general public (well, people who watch BBC Two). Restoration | Edwardian | Victorian | Wartime | Seventies [more inside]
NYT asks: What's your recipe deal breaker? Deep frying? Requiring a helper? Standing overnight? Lifehacker readers chime in with the recipes that stop them cold.
Wine jelly. Yes, wine jelly. It isn't bacon flavored, but you can make it yourself and its damn good. Distilled beverages can also be made into jellies, though they tend to be mixed with fruit juice.
Encyclopedia Repulsica, a/k/a The Family Circle Illustrated Library of Cooking (1972 edition): A peanut butter and lettuce sandwich, with a pickle on top • The Weiner Tiara Bake • Watercress Frappé (with optional radish rose) • How not to serve a Hamburger • [These, and many more, via a blog-full of eye-and-gut wrenching (and occasionally sublime) offerings from MeFi's Own™ Mael Oui, a/k/a Curly Wurly] [more inside]
Allotments: how to get one, and what to grow in it once you've got it. Lots of people have allotments. Lots. Geddit?
FruitAndVeggieGuru – everything you need to know about the delicious fruits and vegetables you enjoy. Answers about how to lower your cholesterol or how to prepare asparagus. You’ll find loads of background and variety information, nutrition specifics, serving sizes, preparation ideas and care and handling tips.
"After a period of collective indigestion induced by the 2004 documentary Super Size Me and the 2001 book Fast Food Nation and its subsequent film adaptation, much of the industry is returning to its traditional customers—men—and its traditional food—meat—served up in ever-greater quantities. Although CKE's signature behemoths—the Carl's Jr. Double Six Dollar Burger and Hardee's Monster Thickburger, both introduced in 2004—out-calorie all comers, Burger King narrowed the gap with its Triple Whopper With Cheese (2005); Wendy's unveiled the Baconator (2007)...and Taco Bell awakened the industry to new possibilities with its 2006 campaign, which urged customers to enjoy a "fourth meal" each day."
Perhaps more widely known as the New York Times' "The Minimalist", Mark Bittman implores us to change the way we think about and consume food during his December 2007 talk at TED. The related NYTimes article. His NYTimes blog, "Bitten".
Sushi art. Weird sushi art. Sushi ASCII art. Sushi soap. Sushi jewelry. Sushi candles. Wind-up sushi. And finally, sushi made of chocolate!
Would you ever mix lemon sorbet into a glass of Guinness? With the help of a small red berry called miracle fruit, that's just what one woman did at a rooftop party in Long Island City, Queens, last Friday night. The berry rewires the way the palate perceives sour flavors for an hour or so, rendering lemons as sweet as candy. [more inside]
An interesting food web site - enter your ingredients, it tells you what you can make. Even suggests items you'll need for other dishes. Previously questioned in AskMe.
Make your own stock. Make your own broth. Argue about the difference! Use your stock to make French onion soup. Or Beef Bourguignon. But whatever you do, don't use the storebought stuff unless you have to.
Animal Rights History collects quotes and original source documents from historical figures concerned with animal welfare, animal rights and vegetarianism throughout history, including John Locke on kids' cruelty to animals, Voltaire on vivisecting dogs, the author of history's first protected species list, lots about Pythagoras, timelines, a survey of anti-cruelty laws and more.
Cheap Eats offers recipies and reviews of inexpensive food. (Make a Ghetto McMuffin and let us know how it tastes.) For dessert, generate an ice cream flavor. Well, a flavor name anyway. Crackling Rutabega Nebula Twist, anyone? (Part of Bloglander which offers some interesting but spottily updated content.) (Previously.)
Bacon caramel. Candied bacon and egg ice cream. Bacon lip balm. Bacon bra (NSFW). Bacon placemants. French-fry coated bacon on a stick. An overabundance of bacon cakes. Bacon cookies. Bacon and bourbon. And fifty other ways to use MeFi's favorite food--BACON.
Well, that's one less Carolina flying squirrel, but having it for dinner might actually help keep them around. A list of endangered American species once common on the dinner table has become a book, its author, Gary Paul Nabham, encouraging the reader to keep disappearing local culinary traditions alive. Endangered Dinners.
Fugu, derived from fuku (to blow), is one of the more infamous meals you can order, celebrated in haiku and pop culture. It's popular enough, however, that there are "farms" raising 10,000 tons of blowfish the Japanese consume each year. Adam Platt, the latest American to document the dish, dines out on fugu six ways: fugu sashimi, fried fugu ribs, hot fugu porridge, smoked fugu fins, and two variations of "white babies". [more inside]
The Southern Foodways Alliance is one weighed-down church-supper table, full of oral history/blog projects like The Tamale Trail, the Boudin Trail, interviews and recipes from the Bartenders of New Orleans, photo essay/interviews from Birmingham's Greek-Americans, a mess o'homemade films, and a passel of event and BBQ-shack photos on Flickr, all smothered in the tangy-sweet academic goodness of the Center for the Study of Southern Culture at Ole Miss. These folks get my vote for most flavorful, funkiest food-loving folklorists in the lower forty-eight. [more inside]
How far away from work do you live? How much of your pay gets used up to get you to and from work, get you around town, and pay for where you live? As gas and food prices continue to rise, "affordability" has become a more critical notion for everyday Americans. The Center for Neighborhood Technology developed their Housing + Transportation Affordability Index, which aims to help better inform renters and owners about the relationship of transportation options to where one lives.
The new face of hunger -- “World agriculture has entered a new, unsustainable and politically risky period” says the International Food Policy Research Institute. Food riots have erupted in countries all along the equator because of soaring food commodity prices. So, where does the world get more food? If the extra supplies are to come mainly from large farmers in America and Europe, then they may be trapped in a farm subsidy Catch-22. Increase production per acre? We just learned about the myth of GM crops (previously of MeFi). All of this is why some are just sitting out Earth Day.
Exposed: The great GM crops myth. A new study shows some genetically engineered crops (soy, cotton) produce less than equvilent conventional crops. Meanwhile the IAASTD - sort of the IPCC of agriculture composed of 400 experts from around the world - has concluded in a major report that GM crops are not the answer to world hunger and there must be a "paradigm shift" (IAASTD report summary). They predict global demand for food will double in the next 25-50 years, but with the current food crises, some GM crops are already less taboo, but PETA is banking on vat grown meat.
"As American as Apple Pie" is an oft-repeated remark on the innate "Americaness" of the dish - but when was the last time you actually had apple pie? When was the last time you had General Tso's Chicken?
Jennifer 8. Lee gives an interesting talk on the cultural phenomenon of Chinese Food.
Jennifer 8. Lee gives an interesting talk on the cultural phenomenon of Chinese Food.
Smartie Art by Prudence Emma Straite; who previously has made works of Dali (and whole rooms) from chocolate and the Pope (and the Coliseum) from pizza. (Radio 4 doc - real audio) (PS. The blue Smartie is back)