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Yo dawg I heard you liked pumpkin so I put pumpkin in everything you eat

Felix Salmon on why pumpkin is the new bacon. The weird thing about pumpkin’s rise to baconlike ubiquity is that pumpkin, on its own, is not a very appetizing food at all. A dense and stringy fruit, it needs the accompaniment of a lot of sugar and spices before it becomes particularly palatable. [more inside]
posted by Cash4Lead on Oct 16, 2012 - 156 comments

 

New world vs old world cooking

Sara White, Canadian blogger who recently moved to Rome, shares some thoughts about old world food cultures versus the American approach to cooking. One of the most interesting things to me about her post is the discussion about how having no limitations (many Americans can just waltz into a large supermarket and get almost anything from almost anywhere) can negatively impact culinary creativity.
posted by hansbrough on Oct 16, 2012 - 107 comments

I drank a lot of yerba mate, played Words with Friends for a while, then made all this stuff up.

"The History of Food & Drink in Portland, Oregon" presented by the Portland Mercury and written by Chris Onstad.
posted by griphus on Oct 15, 2012 - 23 comments

Christopher Kimball: "He may be the sole person associated with food journalism to remark, 'There’s something about pleasure I find annoying.'"

"Cooking isn't creative, and it isn't easy." A NYT Magazine piece on Christopher Kimball, Cook's Illustrated, and his franchise (America's Test Kitchen, Cook's Country, et al.). "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe to the letter, believing that slavishly following directions is an implicit admission that you cannot cook... What the magazine essentially offers its readers is a bargain: if they agree to follow the recipes as written, their cooking will succeed and they will be recognized by family and friends as competent or even expert in the kitchen... The bargain further holds that the peppercorn-crusted filet of beef or butterscotch-cream pie will turn out not only in C.I.’s professional kitchen, with its All-Clad pans and DCS ranges, but also on a lowly electric four-top, using a dull knife and a $20 nonstick skillet." [more inside]
posted by flex on Oct 14, 2012 - 196 comments

Roundup all the farmers

"Farmer Bowman began purchasing Monsanto’s patented seeds in 1999 and, because of the licensing agreement, did not save any of the seed for future planting. But he also bought so-called “commodity” seed from a local grain elevator, which acts as a clearinghouse for farmers to buy and sell seed. But given that more than 90 percent of the soybeans planted in the area were Roundup Ready crops, the elevator’s seed was contaminated with Monsanto’s patented seed. Farmer Bowman planted that commodity seed, which was substantially cheaper to purchase, to produce a second, late-season crop, which is generally more risky and lower yielding. He then used seeds generated in one late-season harvest to help produce subsequent late-season crops. Monsanto sued him for patent infringement, and he lost." [more inside]
posted by sio42 on Oct 11, 2012 - 105 comments

Chicken Noodle Soup

The broth is just chicken and onions, with a confetti of vegetables added at the end where their flavor remains bright. The noodles are wide and winding... But, for me, the real triumph was giving the chicken parts and onion a saute... before adding water to make the soup. This deepened flavor base makes for magical soup, with a bronzed color, more robust flavor and significantly reduced prep time. ... With all of the blustery, cold days to go this winter, everyone... deserves to have a homemade, from-scratch chicken noodle soup that can be pulled off in just about an hour in their back pocket. [more inside]
posted by Egg Shen on Oct 10, 2012 - 57 comments

F*ing magnets, how do they work?

Magnetic resonance images of fruits and vegetables. And more MRI of more foods. Another 3D rendering of a broccoli MRI. [more inside]
posted by sararah on Oct 4, 2012 - 20 comments

It was the equivalent of comparing milk and Elmer’s glue on the basis of whiteness.

Like too many studies, the Stanford study dangerously isolates a finding from its larger context. It significantly plays down the disparity in pesticides...and neglects to mention that 10,000 to 20,000 United States agricultural workers get a pesticide-poisoning diagnosis each year. And while the study concedes that “the risk for isolating bacteria resistant to three or more antibiotics was 33 percent higher among conventional chicken and pork than organic alternatives,” it apparently didn’t seek to explore how consuming antibiotic-resistant bacteria might be considered “non-nutritious.”.... That the authors of the study chose to focus on a trivial aspect of the organic versus conventional comparison is regrettable. That they published a study that would so obviously be construed as a blanket knock against organic agriculture is willfully misleading and dangerous. That so many leading news agencies fall for this stuff is scary. Mark Bittman - That Flawed Stanford Study (SL NYTimes)
posted by beisny on Oct 3, 2012 - 38 comments

White House recipes, from ale to woodcock (roasted)

We know the Obamas planted a vegetable garden in 2009, bringing back the tradition of a White House Vegetable Garden (7:44 YT video), and Barack has home-brewed beer. The White House then released the recipes for their honey ale and honey porter, but what of the other White House recipes? Here are some modern Thanksgiving recipes, but what about the rest of the year? Our White House provides a glimpse into past White House kitchens, menus, and recipes, but that's still too thin. More than 50 White House recipes? Still not enough! OK, how about the complete White House Cookbook from 1887 (on Archive.org, also on Project Gutenberg and Google books). Vintage Recipes has kindly provided a tidied up table of contents and recipes for quicker browsing, but be warned, the techniques are dated, and some of the household tips are a bit questionable. More on presidential gastronomy, previously.
posted by filthy light thief on Sep 27, 2012 - 18 comments

A dramatic reading about certain ingredients.

Everyone loves mac and cheese, one person perhaps too much. Sometimes this causes drama.
posted by Brandon Blatcher on Sep 27, 2012 - 38 comments

Richard Olney

Like all shrines, this one is on a hill, and built into solid rock. Richard Olney saw it first in 1961 on an excursion south from his adoptive home in Paris. Olney, whose The French Menu Cookbook was recently judged the best cookbook ever by this magazine, immediately knew he had found his proper place on earth. [more inside]
posted by Egg Shen on Sep 24, 2012 - 12 comments

South American Recipes

Peru aside, South American cuisine does not get a lot of attention in the English-speaking world, but there are plenty of recipes out there which allow you to try the specialities from Colombia, Argentina & Chile in the comfort of your own home. Starting with the staple of Colombia and Venezuela and made from cornmeal / hominy, the arepa forms the basis of breakfast, lunch, dinner and anything in between. Basic arepa recipe. [more inside]
posted by jontyjago on Sep 20, 2012 - 55 comments

Every culture is passionate about food; some are just passionate about food and the food is shitty.

Believer Magazine interviews Los Angeles Times food critic Jonathan Gold as he waxes poetic on Marcela Hazan, the peculiar aspects of Korean food, Pago Pago's love of Spam, and douche food.
posted by lemuring on Sep 20, 2012 - 27 comments

Mid-Nineteenth Century Hotel & Restaurant Menus

Hotel and restaurant menus of the 1850s and 1860s. Via.
posted by Rykey on Sep 15, 2012 - 60 comments

Troubled Life of a Tech Company Chef

Hungry? A former Google chef says, “They had no budget, it was foie gras and Kobe steaks every day.” The Semi-Charmed Life Of A Tech Company Chef
posted by wallstreet1929 on Sep 11, 2012 - 90 comments

Tapas

On November 7, more than 60 chefs will converge on Valladolid, Spain to vie for glory in the annual National Tapas Competition. [more inside]
posted by Egg Shen on Sep 10, 2012 - 17 comments

Metafilter: Part of a healthy breakfast

Rep. Steve King (R-IA) thinks that new school lunch standards derived from the 2010 Healthy, Hunger-Free Kids Act equal rationing. His constituents' kids are "starving," says the congressman. But the HHFKA actually expanded access to school breakfast and lunch programs and improved school nutritional guidelines. Is this a nanny state, or a culture war? [more inside]
posted by bitter-girl.com on Sep 9, 2012 - 74 comments

Just a bunch of Fluff

Archibald Query 's creation, Marshmallow Fluff, followed a winding path to household name. Most famous as a component of the Fluffernutter sandwich, this icon of New England cuisine appears in hundreds of other recipes, including whoopie pies and Mamie Eisenhower's Never Fail Fudge. You can even try making it yourself. . Other homages include the pop-style "Fluffart" of Susan Olsen, perhaps better known to us as the Brady Bunch's Cindy; some video tributes, and the What the Fluff? Festival in Somerville, MA (previously),
posted by Miko on Sep 9, 2012 - 36 comments

...Nor Any Bite to Eat

Serious Eats would like to show-and-tell you nearly every American sandwich. They threw in a few other countries' sandwiches, as well. This was a rather last-minute observance of National Sandwich Month.
posted by gilrain on Sep 4, 2012 - 189 comments

Kung Pao Chicken

Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System. But he achieved immortality through the dish named for him: Kung Pao Chicken. [more inside]
posted by Egg Shen on Aug 30, 2012 - 18 comments

Hot dog!

Hawk Krall loves hot dogs, sampling and illustrating the nation's finest encased and embunned meats from Tijuana to Maine, and everywhere in between. Hold the ketchup, please.
posted by theodolite on Aug 28, 2012 - 39 comments

Why a calorie is not a calorie

The known knowns, known unknowns, and perhaps even the unknown unknowns of why a calorie is not a calorie.
posted by NortonDC on Aug 27, 2012 - 96 comments

Bird Brains

Staying_On-Topic in r/intelligentanimals posts a huge number of links explaining why Corvids (crows, ravens, magpies, etc) are amazing.
posted by The Whelk on Aug 26, 2012 - 33 comments

The Internet's Gift to Cooking: Recipe Aggregators

Ice Cubes - A Recipe. The comments offer many helpful tips.
posted by Miko on Aug 22, 2012 - 61 comments

Chicken of the trees

"I stood staring at the enemy's trophy, the familiar impotent rage rising. But the impulse to fall to my knees, gnash my teeth, and howl at the gods was stayed this time by a resolution I'd made earlier that spring. The squirrels may take my tomatoes and spit them back, but they would not go unanswered. The time had come to close the circle of life." (via)
posted by vidur on Aug 16, 2012 - 59 comments

Happy Birthday, Julia

Tomorrow would have been Julia Child's 100th birthday. To celebrate, PBS Digital Studios offers: Julia Child Remixed. They also have created a celebration page, complete with an infographic, recipes, quotes, videos and more. [more inside]
posted by zarq on Aug 14, 2012 - 52 comments

arts & crafts blogging, subset: geek

Geek Art Gallery features many different kinds of geek-related art in round-ups and posts: art installations, animation, comics, film shorts, paintings, photography, sculpture - even desserts. Specifically craft-focused geek blogs: Geek Crafts and Sprite Stitch (previously)
posted by flex on Aug 12, 2012 - 1 comment

John Thorne

Food writing’s shameful secret, wrote John Thorne his seminal essay, “Cuisine Mécanique”, is its intellectual poverty. John himself is a notable exception. He is one of those rare authors who have the gift of transporting us into a world of their own creation which we are happy to occupy for a while in preference to any other. They are Virgils to our Dante, showing us around the territory and introducing us to the natives. In these magic realms, strangers speak to us immediately as old friends; arriving unexpectedly at dinner time, we find a place already set for us. [more inside]
posted by Egg Shen on Aug 11, 2012 - 26 comments

indecision + vulgarity + location-aware browsing = om nom nom nom

Where the fuck should I go to eat? [more inside]
posted by flex on Aug 9, 2012 - 115 comments

Chicken Wings

Buffalo chicken wings were invented by Teressa Bellissimo at the Anchor Bar in Buffalo, New York in 1964. Americans will eat 25 billion of them this year - not a few of them at the 10th annual National Buffalo Wing Festival. Some people eat nothing else. Alton Brown steams his. But will any of them be more delicious than these Sriracha Garlic Wings?
posted by Egg Shen on Aug 7, 2012 - 121 comments

"I hate myself."

The Terrible Tragedy of the Healthy Eater. All you want to do is eat a little healthier. Really. Maybe get some of that Activa probiotic yogurt or something. So you look around and start researching what “healthier” means.
posted by mykescipark on Aug 1, 2012 - 243 comments

"Looks, feels, tastes, and acts like meat."

Beyond Meat™. Fake chicken meat so good it will freak you out.
posted by xowie on Aug 1, 2012 - 239 comments

Tea should be hot.

A Guide to Writing Sherlockian-Tea Habits. In which EnigmaticPenguin (of death) schools fanfiction authors in correct English tea theory and practice. Follow up: Biscuits.
posted by The Whelk on Jul 29, 2012 - 158 comments

Go[a]t Milk?

Why don’t we consume dairy products from mammals that aren’t cows?
posted by Gyan on Jul 25, 2012 - 116 comments

We're back… the incredibly posh people who are still unaccountably waiters!

Eater DC's monthly interview series, 'The Gatekeepers' talks to the hosts and hostesses at some of the city's most prestigious restaurants, discussing hard-hitting topics such as securing lucrative reservations, choosing the best table, and the favorite dishes of the famous dignitaries that pass through Washington. Their most recent interview, however, went a bit differently, perhaps revealing a bit more than intended about the world of fine dining -- a world where bribes are de rigeur, black customers are not seated next to each other, and well-dressed patrons are given preferential service. Though few in the industry will admit to it, bribing the host appears to be the fastest way to get a table (unless you're a tourist, or the Maitre d' happens to be the CEO of Groupon). HuffPo and the City Paper react.
posted by schmod on Jul 23, 2012 - 53 comments

Travel on your stomach

The Perennial Plate: An American Food Trip is an online documentary series of short videos featuring "adventurous and sustainable eating" beginning in Minnesota and continuing around the US.
posted by Miko on Jul 22, 2012 - 3 comments

Baked salmon, oyster rolls, codfish cakes, Baptist cakes, cream of corn soup, green turtle soup, scootin-long-the-shore, Plymouth succotash, Indian pudding, beggar’s pudding, flummery, syllabubs...

All the Presidents' menus
posted by gaspode on Jul 8, 2012 - 73 comments

Street Tucker: leftovers from the streets of New York

Street Tucker: leftovers from the streets of New York City
posted by Brandon Blatcher on Jul 5, 2012 - 31 comments

"The noblest of all dogs is the hot-dog; it feeds the hand that bites it."

Watch competitive eater Takeru Kobayashi Eat 397 Hot Dogs, 32 Eggs, 337 Chicken Wings, 13 Sandwiches, 25 Peeps, 30 Tacos, 16 Bananas, and Chug 25 Bottles of Milk. Also, how to eat hot dogs like Takeru Kobayashi.
posted by crunchland on Jul 3, 2012 - 43 comments

Eating the High Life

"Legalizing pot would, in addition to engendering medical miracles and rendering moot a large sector of illegal-drug-related crimes, allow quantum leaps in the world of cooking. Maybe if we all pray really hard to Jah, pot will one day infiltrate snooty haute cuisine and local artisanal eateries alike, all over America." GQ reports on some incredible edibles. [more inside]
posted by Chipmazing on Jul 2, 2012 - 64 comments

'Older isn't automatically better.'

Edward Behr is the editor and publisher of The Art of Eating, (named for MFK Fisher's book), a well-regarded food magazine. [more inside]
posted by the man of twists and turns on Jun 29, 2012 - 12 comments

Down the Gullet

"The future of gull cuisine in Totnes is optimistic. We hope to see further exploration in developing exciting and innovative dishes."
posted by Iridic on Jun 28, 2012 - 34 comments

"I am only recently, by profession, a restaurant critic."

"Bohemians in Benelux", a culinary travelogue through Amsterdam, Antwerp, and Luxembourg in eleven parts by Chris Onstad
posted by griphus on Jun 27, 2012 - 22 comments

Dirtying Up Our Diets

Increasing evidence suggests that the alarming rise in allergic and autoimmune disorders during the past few decades is at least partly attributable to our lack of exposure to microorganisms that once covered our food and us. [more inside]
posted by j03 on Jun 22, 2012 - 84 comments

Perfect onion selection, it's like you're a surgeon in there

Behind the scenes at a McDonald's photo shoot. via
posted by fremen on Jun 19, 2012 - 129 comments

Inseminating Squid...

A study in the Journal of Parisitology tells of a woman who complained of pain in her cheek after eating parboiled squid. Turns out that some forms of squid can still inseminate, even after cooking.
posted by Isadorady on Jun 16, 2012 - 80 comments

Why the British are on average 3 stone (42 lbs) heavier than in the 60s

Why our food is making us fat (Guardian article by Jacques Peretti): [more inside]
posted by peacheater on Jun 15, 2012 - 146 comments

A different kind of fried gadgets

Deep Fried Gadgets by Henry Hargreaves (previously)
posted by TangerineGurl on Jun 5, 2012 - 20 comments

"And what were they serving at El Bulli? Water!"

Drive 8.7 km (5.4 miles) west of the municipality of Roses in Catalonia, Spain, and you'll get to the gates of the renowned avant-garde restaurant, El Bulli. Run by Ferran Adrià since 1987, the restaurant closed in 2012 due to Adrià and his partner Juli Soler losing a half million Euros a year on the restaurant and Adrià's cooking workshop in Barcelona. Slate's Noreen Malone wrote an article on the history of the "I Ate at El Bulli" piece, giving an overview of tropes that you could expect in an IAaEB piece, and you can browse images tagged "elbulli" on Flickr for snapshots of personal experiences. But for an extended look into what went into making the ever-changing 35-course taster's menu, El Bulli: Cooking in Progress (Trailer on YT and Vimeo) is a 109 minute documentary on the preparation and implementation of the 2008/9 season, an "extreme fly-on-the-wall vérité, with only the barest context provided." If you're looking for recipes, Molecular Recipes has a few listed under the El Bulli tag. [more inside]
posted by filthy light thief on Jun 4, 2012 - 26 comments

C'est parfait!

A food truck takes Paris. Lovely NYT video about 'Cantina California', an upscale food truck in France.
posted by xowie on Jun 4, 2012 - 40 comments

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