1599 posts tagged with food.
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Water Table

California's crippling drought has prompted conservation efforts, such as replacing grass lawns and minding how long you leave the tap water running. But what about the food on your plate? Agriculture uses 80% of California's water supply, and producing what you eat can require a surprising amount of water. The LA Times' Interactive Water Footprint tells you How much water is used to produce your food? [more inside]
posted by chavenet on Apr 22, 2015 - 42 comments

Where Shmaltz and Soul Food Meet

Michael Twitty, Black Jewish Foodie, Talks 'Culinary Justice'.
posted by josher71 on Apr 17, 2015 - 20 comments

All the Noms

FoodGawker is basically a food-based search engine, complete with pretty pictures of really good lookin' foods and the links to their recipes. [more inside]
posted by ourt on Apr 17, 2015 - 8 comments

The flip side of shame is pride.

All I did was write personal essays inspired by old community cookbooks I found in secondhand stores. Strictly speaking, my food writing wasn’t technically about food. John T. said that didn’t matter. He wanted me to explore “trash food,” because, as he put it, “you write about class.”
posted by zeptoweasel on Apr 15, 2015 - 38 comments

"Hey, could I get a spot? Yeah, hold it up to my mouth."

Eating Junk Food at the Gym (SLYT)
posted by andoatnp on Apr 14, 2015 - 9 comments

What is a sandwich?

A Field Guide to the American Sandwich, with introduction. Both by Sam Sifton. Possibly related to yesterday's ode to the BEC and last week's roast beef tutorial (all NYT).
posted by xowie on Apr 14, 2015 - 114 comments

Corn Flakes: "immortal and lifeless"

"The Corn Flakes trade-off - in which nutrition is sacrificed for convenience, portability, and profitability - is a metonym for food production during the last century." The weird, wonderful story behind Corn Flakes.
posted by paleyellowwithorange on Apr 14, 2015 - 34 comments

Tiny Farms, Tasty Bugs

Crickets have recently been touted as the next big thing in sustainable eating (previously). Indeed, demand for crickets has skyrocketed in the past five years. But where do human-grade crickets come from? Turns out there's a severe lack of supply to meet growing demand. Enter Big Cricket Farms, which is working to innovate new large-scale methods of cricket farming. How can you optimize a food source with minimal infrastructure to build off of? The farm's FAQ attempts to provide some answers. [more inside]
posted by sciatrix on Apr 9, 2015 - 99 comments

Junk food: just as photogenic as kale salads

Instagram chef plates junk food like high-end cuisine. From the @chefjacqueslamerde Instagram account. (Sample item: "HAY BAKED HOT POCKETS W/ HIDDEN VALLEY BACON RANCH SPHERES AND A PUREE OF ZOODLES (WHOLE WHEAT)"
posted by andrewesque on Apr 7, 2015 - 37 comments

An unappetising look at food choice, flavour and control in US prisons

Kevin Pang, 'What Prisoners Eat': It is within my civic right as a dedicated grocery shopper and keeper of leftovers, imprinted in the Charter of Man, that I am free to eat however much I want, of what I want, when I want. In prison, that right is stripped away. Craving pizza on a Saturday night? Feel like washing it down with cold beer? It’s not happening. Your right is reduced to eating portion-fixed food dictated by a warden on a set schedule. If you’re hungry after dinner, you’ll go to bed hungry.
posted by averysmallcat on Mar 30, 2015 - 43 comments

When you have gatekeepers the stories are obviously much more controlled

Oh, honey, food is ALL about power! [more inside]
posted by Lexica on Mar 30, 2015 - 12 comments

crunchy, crispy, meaty sailboats of spicy chemical flavor

[E]ven though the restaurant's cartoonish decor bordered on offensive, it was still a temple to a people and a cuisine that America couldn't ignore. Taco Bells were everywhere. In every strip mall. Off every highway exit. Even the racists, the immigrant-haters, the people who'd laugh at my elementary-school stand-up comedy routine would run for the border.

You can laugh or sneer at Taco Bell. Shake your head at its high fat and salt content. Go ahead and lecture on what true Mexican food is. My mom would probably just roll her eyes at you, and take a broken yellow shard of crispy taco shell and use it to scoop up the pintos, cheese, and salsa.
John DeVore writes about finding the "unexpected, self-affirming solace" of home... at Taco Bell. [more inside]
posted by divined by radio on Mar 30, 2015 - 61 comments

Dough wrapped around a filling

Dumpling Week has come to Serious Eats! Learn about dumplings around the world, which frozen potstickers are best, where chicken and dumpling soup came from, and how to make your own pierogi, xiao long bao, and gyoza. It's a dumpling party!
posted by sciatrix on Mar 29, 2015 - 53 comments

Tacos in Los Angeles

Tacos 101: Part I: History and Etiquette. Part II: Condiments, Meat, and Tortillas. Part III: The LA Taco Scene. A Beginner’s Guide to Offal Tacos. The Rise of the Compton Taco. Tacopedia: A Complete Guide to the Taco Styles of LA.
posted by Juliet Banana on Mar 27, 2015 - 42 comments

The Cook's Thesaurus

Got a recipe with an ingredient you can't find? Never fear, the Cook's Thesaurus is here. The Cook's Thesaurus contains information on thousands of ingredients and kitchen tools, including recommended substitutions and commentary on flavors, and is especially useful for people learning to improvise in the kitchen. Entries range from callaloo to huauzontle to Velveeta. There's even sometimes a bit of colorful commentary, as in the entry for chipped beef.
posted by sciatrix on Mar 26, 2015 - 19 comments

Burmese slaves in the global fish trade

"If Americans and Europeans are eating this fish, they should remember us," said Hlaing Min, 30, a runaway slave from Benjina. "There must be a mountain of bones under the sea. ... The bones of the people could be an island, it's that many."

Are slaves catching the fish you buy? A year-long AP investigation into the use of slaves to catch fish that end up in supply chains going to Kroger, Wal-Mart and Sysco, the U.S.' biggest food distributor.
posted by mediareport on Mar 25, 2015 - 21 comments

Glühbirne, glowing pear

Radu Zaciu photographs fruits and vegetables in a different lightone emanating from their core. [more inside]
posted by cellar door on Mar 24, 2015 - 12 comments

From Middle Class Anxiety To Factory Fueling Station

"Parlors, “dining chambers,” and other spaces amenable to dining began appearing in architecture plans. Each nation seemed to have its own idea as to what constituted a proper dining room. The great Renaissance architect Leon Battista Alberti wrote that it “should be entered off the bosom of the house,” advising further that, “[a]s use demands, there should be [a dining room] for summer, one for winter, and one for middling seasons.” Some two centuries later Englishman William Sanderson would recommend that a “Dyning-Roome” be hung with pictures of kings and queens." The Austerity Kitchen presents A Short History Of The Dining Room Part 1 / Part 2.
posted by The Whelk on Mar 23, 2015 - 22 comments

It Rains Fishes and Dancing Shrimp

Thai Curries — Kaeng (or Gkaeng or Gaeng). Award-winning cookbook author, cooking teacher, and tour guide Kasma Loha-Unchit discusses Thai curries. More detail on making curry: making curry paste from scratch, tips on equipment and technique, tips on prepping herbs and spices, the importance of the mortar and pestle. [more inside]
posted by Lexica on Mar 23, 2015 - 15 comments

The Food Porn Superstars of South Korea

In Korea, people can tune in on their laptops and cell phones any time, any day and watch people eat—and talk about eating. These "online eaters" are neither chefs nor restaurateurs, but the stars of the South Korean digital food phenomenon: Mukbang.[SLYT] [more inside]
posted by PenDevil on Mar 22, 2015 - 23 comments

How chef Peter Chang stopped running and started empire-building

The Washington Post investigates how chef Peter Chang stopped running and started empire-building:
The pursuit of Chang soon became an all-consuming story among exotic-food hunters: a tale of obsession, devotion and love for one chef’s authentic Chinese fare. The chase narrative transformed a Hubei province farm boy with minimal English language skills into an American cult figure, an image that, years later, still clings to the chef despite his restaurant chain that keeps expanding year after year.
[more inside] posted by julen on Mar 20, 2015 - 6 comments

Likely to give pizza purists apoplexy

31 Exciting Pizza Flavors You Have To Try. Native New Yorkers should probably not click through and may wish to revisit this thread instead.
posted by Lexica on Mar 20, 2015 - 133 comments

I resented the existence of Meyer lemons & anyone who championed them.🍋

"Honestly? I've never had more fun cooking. Or eating. I didn't want to write this piece; it's almost humiliating to hear myself talk this way. But there it is. I'm in Berkeley. I'm lucky to be here. I may stay." Mark Bittman talks about California produce. [more inside]
posted by joseph conrad is fully awesome on Mar 18, 2015 - 90 comments

"...hollow out a heel of french bread and stick a whole onion into it"

Irish-American Dining. A history of and guide to food that is expressly Irish-American, by Mefi's own Max Sparber. Irish Egg Rolls! Early onion-based pub food! The hidden history of the Shamrock Shake! [via mefi projects]
posted by The Whelk on Mar 17, 2015 - 57 comments

The Mid Century Menu, as seen in cookbooks and brochures

Have you ever looked at a recipe in a mid-century cookbook and thought, “Ew. That is so nasty.” But you couldn’t stop looking at the recipe. Or thinking about it. As time went on, you kept going back to the book, thinking, “I wonder what it tastes like?” Then the Mid-Century Menu is for you. And so is: Barbecue Bean Jello Mold. Spaghetti Subs. Candied Crackers. Oh, and Happy Saint Patrick’s Day! [more inside]
posted by julen on Mar 17, 2015 - 61 comments

It's not about the food—it's about your surroundings.

This Fast-Food-Loving, Organics-Hating Ivy League Prof Will Trick You Into Eating Better: Mother Jones on food psychologist Brian Wansink's work with restaurants, grocery stores, and schools on how to encourage better eating.
posted by Stacey on Mar 16, 2015 - 105 comments

"No one has ever given less of a fuck."

The Most Depressing Buzzfeed Article of All Time [more inside]
posted by NoraReed on Mar 16, 2015 - 95 comments

Six degrees of breakfast proteins

The American Egg Board wants to remind you that eggs go well with Bacon. [YT]
posted by mosk on Mar 13, 2015 - 39 comments

Karzai's life is split between Baltimore and his native Afghanistan

Last September, Hamid Karzai, the outgoing president of Afghanistan, made a number of disparaging remarks about U.S. involvement in that country. “America did not want peace for Afghanistan because it had its own agendas and goals here,” he said after pointedly leaving the U.S. out of the group of countries he thanked for helping during the course of his largely U.S.-backed administration. John Oliver, the former “Daily Show” correspondent, responded on his HBO show “Last Week Tonight with John Oliver” by reading a series of negative Yelp reviews of The Helmand, one of the four Baltimore restaurants owned by Qayum Karzai, the president’s older brother. “It was a funny joke,” Qayum says, pulling up in front of the restaurant in what he calls his “mujahideen Jeep—because you can only jump in and jump out.” “They did not do their due diligence,” he adds. “It is known to everybody that my politics is not the same as my brother. I’m sorry that [Oliver] is thinking about collective guilt. My brother is a different person.”
posted by josher71 on Mar 10, 2015 - 24 comments

A collection of short pieces on Russia's female creatives

International Women's Day was yesterday, but every day is a good day for reading about women cinematographers, photographers, fashion designers and chefs! The Calvert Journal presents here a number of past articles on contemporary Russian women in various creative professions, noting that, "someday, in an equal world, we wouldn’t need a special day to celebrate their achievements".
posted by averysmallcat on Mar 9, 2015 - 2 comments

Cooking by supercomputer

The robot cookbook: can a supercomputer write recipes? Watson, IBM’s supercomputer, has (with help from the Institute of Culinary Education) written what IBM's Florian Pinel calls "the first specimen of a new generation of smarter cookbooks". Do the unusual ingredient combinations work, or is plum pancetta cider really as disgusting as it sounds? IBM sent a food truck to SXSW to (ahem) road-test the recipes. Reports are, the Bengali butternut BBQ sauce is delicious. Of course, there's a TED talk.
posted by Lexica on Mar 6, 2015 - 25 comments

Hungry? How about a nice tarantula?

Fried spider is a regional delicacy in Cambodia. It is not clear how this practice started, but some have suggested that the population might have started eating spiders out of desperation during the years of Khmer Rouge rule, when food was in short supply. [more inside]
posted by Johnny Wallflower on Mar 5, 2015 - 73 comments

The ultimate vegan ramen

Climbing Mt. Ramen, vegan-style. For the past four years, J. Kenji Lopez-Alt of Serious Eats has gone vegan for the month of February.
This is hands-down the best bowl of ramen I've ever made. And it can all be yours—with a little bit of heavy-duty climbing, that is. It's a bear of a recipe with many moving parts and tons of individual elements that need to come together in one bowl at the end. Set aside at least half a day for this project because you won't be making it on a weeknight. That said, it's not very difficult, technique-wise, lots of simmering and straining and just a bit of roasting. Come with me. I can lead the way and put the anchors in for you, but you're going to have to pull yourself up to the top.
posted by Lexica on Mar 4, 2015 - 16 comments

Keep Korma and Curry On

Scientists have figured out what makes Indian food so delicious. [Washington Post]
In a large new analysis of more than 2,000 popular recipes, data scientists have discovered perhaps the key reason why Indian food tastes so unique: It does something radical with flavors, something very different from what we tend to do in the United States and the rest of Western culture. And it does it at the molecular level.
posted by Fizz on Mar 3, 2015 - 113 comments

The Weird Al Yankovic Namesake Sandwich He Never Knew He Asked For

AVclub.com asked Weird Al Yankovic, "If a deli named a sandwich after you, what would be on it?" His answer:
I’d say a fire-roasted eggplant, some roasted red peppers, diced heirloom tomatoes, some thin-sliced red onions—maybe double up on the onions and have some caramelized onions on top of the sliced onions. A little basil, some arugula, some chopped and marinated mushrooms, maybe a slice of fresh avocado, some alfalfa sprouts, a dose of hummus, a drizzle of pomegranate molasses and put it on a warm toasted French roll lovingly sprinkled with some truffle oil.
Challenge accepted.
posted by Lexica on Mar 1, 2015 - 55 comments

All You Wanted To Know About Chinese Dumplings

A Detailed Explanation of The Varieties of Chinese Dumplings plus a recipe for Vegan Steamed Or Pan-Fried Chinese Dumplings.
posted by purplesludge on Feb 28, 2015 - 52 comments

Stop motion joy: the short films of PES

PES Film makes amazing stop-motion film shorts in which everyday objects take on unexpected utility.
Western Spaghetti (YT 1½m) - Fresh Guacamole (YT 1½m, Oscar-nominated "Best Short Film" 2013) - Game Over (YT 1½m) - The Deep (YT 1½m) - Submarine Sandwich (YT 2m previously) - Fireworks (YT 32s) - Moth (YT 20s)
These may be slightly NSFW depending on workplace: Roof Sex (YT 1m) - Black Gold (YT 1m) - Pee-Nut (YT 1m)
A few bits made for advertisements after the break. [more inside]
posted by JHarris on Feb 25, 2015 - 8 comments

the notorious hermit, lured into public by a burrito

Why was Mexican food so pervasive in Pynchon’s work? (via the Paris Review)
posted by glass origami robot on Feb 21, 2015 - 21 comments

Steve, Don't Eat it!

The Sneeze column, Steve, Don't Eat It! Although most of this material was written in the early 2000's, I'm surprised when I talk about it and people look at me like I'm crazy. The Sneeze was an ambitious and funny blog full of insights about life, parenting, humor and also had solid reporting on gross food items that are still available in grocery stores. Steve ate weird and gross stuff so we don't have to.
posted by bobdow on Feb 19, 2015 - 44 comments

Christmas custard sauce is traditionally served from an orphan's shoe.

The journey of a food intolerant and an intolerable foodie. I'm Kate McCartney and I'm Kate McLennan and we're women! Welcome to The Katering Show! [more inside]
posted by h00py on Feb 13, 2015 - 17 comments

Big Farma Fails

New High-Tech Farm Equipment Is a Nightmare for Farmers – Kyle Wiens of iFixit vs. the modern family farm tractor.
posted by cenoxo on Feb 12, 2015 - 52 comments

What’s Going on With Hellmann’s Mayonnaise?

Something is different about Unilever’s signature spread, but it’s not clear what. By Ari LeVaux (SLSlate) (mayo previously)
posted by valkane on Feb 3, 2015 - 221 comments

Sharonmelissa Roberson (a.k.a. Chef Fresh) interview on food justice

"To me this intersection [between food justice, fat-positive politics, and LGBTQ politics] seems clear as I live in a community where food is not easily accessible and I’m a fat dyke… We can simply look at the numbers and see that folks in poverty and are classified as food-insecure often have greater percentages of fat folks in their numbers. Often we get a lot of crossover between folks belonging to the LGBTQ communities and low-income folks. I’ve been doing food work with street-based queer youth for almost five years now. But beyond just the numbers we share this similar struggle, this fight for what’s just. We are all part of groups that are marginalized by society and many of us are doing work in many of these spaces."
posted by Juliet Banana on Feb 2, 2015 - 49 comments

Early culinary self-sufficiency

The History Kitchen takes a quick look at the food of the California Gold Rush, and has a recipe for Hangtown Fry.
posted by Brandon Blatcher on Jan 27, 2015 - 16 comments

Family Recipe

Isabella Rossellini's daughter Elettra has a witty, attractive food/recipe blog where she shares a customizable pasta dish her grandfather, the iconic director Roberto Rossellini, used to make.
posted by The Whelk on Jan 16, 2015 - 19 comments

A picture is worth a thousand calories

India's 'superhero snacks' by Rajkamal Aich
posted by Gyan on Jan 16, 2015 - 12 comments

Steve Albini's cooking blog

Steve Albini is many things: a recording engineer, a guitarist and singer, a curmudgeon. He's also a surprisingly talented food blogger. [more inside]
posted by kenko on Jan 15, 2015 - 27 comments

End of Empire. End of Days. End of Everything.

Since the controversial 2010 takeover of the British company Cadbury, by the makers of processed cheese slices Kraft, consumers of chocolate have been dismayed at the many changes brought in by the new owners. But the breaking point of many has been reached as the recipe for Cadbury Creme Eggs in the UK is changed, replacing dairy milk chocolate with standard cocoa mix chocolate. To add insult to culinary injury, Mondelez International, owned by Kraft Foods, is also introducing five eggs in a pack instead of three and six-packs. The opinions of actors and wallpaper designers. [more inside]
posted by Wordshore on Jan 14, 2015 - 130 comments

A researcher, a data journalist, and a designer walk into a bar.

The good people at Information Is Beautiful took the data from the "75+ classic cocktail recipes from the International Bartender’s Association’s list of drinks every bartender should know" and turned into into a beautiful reference chart. As an added bonus, they converted the ingredients to proportions for easy scaling. Cheers!
posted by Room 641-A on Jan 10, 2015 - 63 comments

Here's to more aural deliciousness in 2015!

10 Food Podcasts to Listen to in 2015. (slTheKitchn) [more inside]
posted by Kitteh on Jan 9, 2015 - 16 comments

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