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Every little hurts

Tesco, the UK's biggest retailer, recently announced record full-year profits and now controls a frighteningly dominant 27% share of all grocery sales in the UK. Put another way, the retail juggernaut now accounts for one in every eight pounds spent in British shops. Such a lofty position has got many worried and Tesco is getting flak for everything from being responsible for shutting down rural post offices to becoming a fully-paid up agent of Big Brother. Now Tesco has its very own nonaffiliated bloggers. The team behind Supermarket Sweep Up - a vertically targeted blog - say their aim is to place the UK's biggest retailer under "greater public scrutiny". Now that big media can't afford to run decent investigative journalism, is a collaborative 'investigative blogging' the best way forward?
posted by MrMerlot on Mar 30, 2005 - 11 comments

Fight food!

Chankonabe. 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 - 7 comments

mmmmm...Paa Thong Koh.

Fried Doughs from Around the World.
posted by Espoo2 on Mar 19, 2005 - 18 comments

feed me better

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 - 47 comments

Hi-fi sci-fi food

It's the future. Now where's my fucking food?
posted by Tlogmer on Mar 4, 2005 - 37 comments

Science of Cooking

Science of Cooking guide resource
posted by Gyan on Feb 27, 2005 - 8 comments

PsychoStudio

Edit your own psycho shower scene
posted by srboisvert on Feb 24, 2005 - 6 comments

Kanahakkliha!

Kanahakkliha! QT (mirror)
posted by Tlogmer on Feb 11, 2005 - 16 comments

what is your local strange food?

For me smoked reindeer heart and fermented herring are delicacies, on the other side of the world thousand year eggs and chicken feet are the gems. What are your local foods that may seem strange to others? Would you like some weasel coffee, or civet coffee after dinner?
posted by dabitch on Feb 11, 2005 - 81 comments

tastes like chicken (FROM THE DEPTHS OF HELL)

Now With 42% More Death Wish! Tipping out the contents of the plastic wrapper onto my rice seemed to make a noise that sounded almost like colooostommy baaaag but I ignored it and took a bite. Rather good.
posted by naomi on Feb 8, 2005 - 25 comments

Inkjet sushi

Inkjet sushi - Some argue the kind of molecular gastronomy created by chefs like Moto's Homaro Cantu sucks the soul out of gourmet dining. Others turn it into better cooking for the unwashed masses, while still others turn it into a science project for the kids.
posted by AlexReynolds on Feb 3, 2005 - 21 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

The Food Pyramid Topples

The US Government pronounces the Food Pyramid dead. More information from the USDA. Hail the Dietary Guidelines for Americans 2005! The guidelines won't be released for a couple months yet, but some graphics on Food Groups, being On The Go and Physical Activity are being circulated as teasers.
posted by FlamingBore on Jan 13, 2005 - 18 comments

Food, Food, Food!

The city of Austria was saved from invasion by pretzel-making monks. The first pickles may have been pickled in India, circa 3000 BC. The hush puppy may have originally been made with deep-fried lizard. Learn all manner of food lore with the Food Timeline!
posted by unreason on Jan 10, 2005 - 9 comments

ooo-mah-mee.

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 - 42 comments

'Simple grapes, gone horribly wrong.'

The Museum of Food Anomalies
posted by anastasiav on Jan 5, 2005 - 8 comments

And the food had to be satisfying and taste good too, otherwise, what's the point?

The Challenge: Purchase, prepare and eat healthy, mostly organic meals on a food stamp budget. These are the results.
posted by anastasiav on Jan 4, 2005 - 65 comments

President Tomato Ketchup

Imitation chicken. Kennedy Fried Chicken, JFK Fried Chicken, J. F. Kennedy Fried Chicken, Kantacky Fried Chicken, et al. [via cardhouse]
posted by sklero on Dec 30, 2004 - 41 comments

Why everything tastes like chicken

Tastes Like Chicken : the field of culinary evolution faces one great dilemma: why do most cooked, exotic meats taste like cooked Gallus gallus?
posted by papercake on Dec 16, 2004 - 30 comments

tomato, tomahto

Tomatoes! They are delicious, or at least they used to be. First came ethylene ripening and monoculture which turned them into tasteless red baseballs, and taste was't the only problem. Then came this year's hurricanes which decimated the crops, driving prices up. And now, just when you think you've found a really tasty variant on the market with the wonderfully appropriate name of UglyRipe, the state growers board goes and bans them for being too ugly. If you agree that this sucks go and tell the guys in charge.

Man, that little red fruit sure does seem to cause a lot of trouble. Maybe we should try to smash them all.
posted by allan on Dec 11, 2004 - 51 comments

Last Meals.

The Last Request: Selected Last Meals of Texas Death Row Inmates. [flash] [+]
posted by monju_bosatsu on Dec 11, 2004 - 23 comments

Like a virgin, whee!

Sold, for 28,000! Remember that Virgin Mary in the Grilled Cheese? Well, an online casino bought the famed sandwich on e-bay for $28,000 and now you too, can put a face on a grilled cheese sandwich. Blessed Virgin Elmo, perhaps?
posted by erratic frog on Dec 9, 2004 - 20 comments

ça va faire une maudite poutine

ça va faire une maudite poutine! In order to prepare yourself for the upcoming holiday gastronomical binge-fest, you may want to warm up with a few feeds of this winter-friendly, carb-loaded, heart-clogging goodness. That said, where the hell did disco fries come from? ("Oh Tony... I love to watch you dance, and eat poutine!")
posted by Darkman on Dec 9, 2004 - 27 comments

So that's what Beggin' Strips taste like...

"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 - 51 comments

Fry me for an oyster

Fried Beyond Belief: You're disgusting. But why shouldn't you be? If Elvis were on the blue today, WWES?
posted by ewkpates on Dec 9, 2004 - 18 comments

Floggies!

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 - 7 comments

Who ate Baby Jesus?

Who ate Baby Jesus? You may well ask yourself if you should become owner of this here nativity scene made entirely out of S'Mores.
posted by brookish on Dec 2, 2004 - 21 comments

Annoyed by the oven mitt

Everybody loves to hate the Arby's oven mitt. A slightly crazed version of mitt-hate. An editorial on how the commercials could have been amusing, but instead fell flat. Finally, scary stuff you can buy from Arby's (link on the left nav, can't link directly).
posted by tb0n3 on Dec 1, 2004 - 43 comments

Tasty, with Roughage and a Plot to Boot...

How terribly peculiar. Though clever in its own way. The International Edible Book Festival at Colophone features books, that you can... eat.
posted by bluedaniel on Nov 28, 2004 - 8 comments

Fifty Ways To Eat Your Oysters

I know we're all contemplating leftovers today, so I thought some food safety music would be appropriate. Dr. Carl Winter's website includes lyrics, video clips, and streaming audio of such songs as "A Case of Norwalk", "Don't Get Sicky Wit It", "I Sprayed It On The Grapevine", and "Beware La Vaca Loca."
posted by Vidiot on Nov 26, 2004 - 10 comments

a continuing (culinary) conundrum

"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 - 10 comments

Bigger Food = Less Hunger

Portion Distortion Quiz. Just in time for T-day, our helpful friends at NIH have updated last year's quiz with Portion Distortion II. Caution: pictures of food are bigger today than they were 20 years ago.
posted by grateful on Nov 24, 2004 - 29 comments

Why worry? It's GOOD for you!

GOP looking to repeal food labeling law. Would this have anything to do with our recent impasse with Mexico (and with the EU) over GM foods? Or of recent reports of a possible mad cow case in the US?
posted by FormlessOne on Nov 19, 2004 - 27 comments

just in time for thanksgiving!

Cooking with Cum. It's been a long time since I've been to a site that rendered me (almost) speechless.
posted by adampsyche on Nov 18, 2004 - 129 comments

Just Like Mom Used To Make

Seattle, WA, U.S.A. – Jones Soda Co. (the "Company" or "Jones Soda" or "Jones"), announces today its limited edition holiday pack of five new seasonal flavors which includes: Green Bean Casserole Soda, Mashed Potato & Butter Soda, Fruitcake Soda, Cranberry Soda and Turkey & Gravy Soda.
posted by mr_crash_davis on Nov 8, 2004 - 54 comments

Food Patriots Launch Pie Assault on Ann Coulter

"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 - 26 comments

Come back when you're thinner!

"No soup for you! Only salad!" The Soup Nazi stars in a Center for Consumer Freedom ad about overeating and the "calorie curmudgeons" trying to regulate it.
posted by armage on Oct 21, 2004 - 19 comments

Hog Heaven

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 - 9 comments

Mmmmm!

Pasties 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 - 30 comments

booty shotz!

Booty Shotz! is a place for people who want to share their love for Robert's American Gourmet brand Booty Snacks! Some celebrity admirers include Alan Cummings, Mirah (from K Records), and Ben Folds. (All links SFW)
posted by mcsweetie on Sep 22, 2004 - 19 comments

Can't you just feel those arteries harden?

How to make fried oreos A pictoral guide.
posted by konolia on Sep 10, 2004 - 25 comments

fruity beauties

Watermelon carving - a gallery of intricate work and eclectic subjects. In Thailand, there is a tradition of elaborately carving fruit and vegetables, especially when preparing foods for royalty or as part of festivals such as Loi Krathong. This gallery offers some pictorial instructions; books, tools, and sample instructions are also available from the Temple of Thai.
posted by madamjujujive on Sep 9, 2004 - 15 comments

Rank That Fruit!

Fruity!
posted by anastasiav on Sep 2, 2004 - 15 comments

Heinz hate America.

You don't support Democrats. Why should your ketchup?
posted by Evstar on Jul 7, 2004 - 35 comments

Hacking wild Sourdough

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 - 32 comments

braaaaiiiinnnns

Weird Food from Around the World
posted by anastasiav on Jun 26, 2004 - 35 comments

Ewe England Cheese Farmers

"We wanted to retire to something we knew nothing about, something we would find intellectually, physically and spiritually daunting." ~~ "I like goats. They're funny." ~~ "Our animals are vegetarians and don't do drugs." ~~"I can sort of get inside the head of the bacteria," she said. "I read about cheese in bed." ~~ "Oh, Lily," she said matter-of-factly. "Things didn't work out. We ate her." via NortonDC.
posted by onlyconnect on Jun 23, 2004 - 9 comments

Pork Chocolate Bar??

Chocolate dipped pork fat is now on the menu in one of the Ukraine's trendiest restaurants. Because regular pork fat isn't chocolately enough.
posted by jonson on Jun 22, 2004 - 35 comments

Alcohol Powder

Alcohol powder 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 - 19 comments

First they came for the Saskatoon berries, and I said nothing....

As if mad cow wasn't enough. The UK has pulled saskatoon berries from store shelves while they decide if the berries are safe to eat. If not, my family in Saskatchewan should be dead by now. The UK Food Standards Agency is looking for your views on these cute little berries. So juicy, so tasty, so purple. How can you say no?
posted by Salmonberry on Jun 8, 2004 - 32 comments

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