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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

It must be Jello, cause jam don't shake like that.

It is a brave new world… of Jello. [more inside]
posted by Scram on May 27, 2012 - 31 comments

"It sounds like a great idea...."

WHAT (AND HOW) TO EAT NAKED: Geoff Nicholson explains what to do if you should suddenly find yourself naked and insatiable…for food (what else?). PUBLISHED IN GOURMET LIVE 05.16.12
posted by Fizz on May 27, 2012 - 25 comments

I wouldn't put my tongue on that.

Afterlife: Making rotten food beautiful.
posted by shakespeherian on May 24, 2012 - 18 comments

Law & Order & Food

"In the criminal justice system, the people are represented by two separate yet equally important groups: the police, who investigate crime; and the district attorneys, who prosecute the offenders." This is them eating lunch. Single link tumblr.
posted by sweetkid on May 20, 2012 - 45 comments

Where Did the Taco Come From?

Where Did the Taco Come From?
posted by Brandon Blatcher on May 15, 2012 - 186 comments

Chocolate Chip Cookies

Now I agree that to some people using half a kilo of chocolate to make 12 biscuits may seem excessive. But I can tell you I don't put a price on alleviating human suffering. - Nigella Lawson [more inside]
posted by Trurl on May 15, 2012 - 128 comments

"a mean perfectionist streak that borders on the tyrannical."

Empire of the Bun: Today, burgers. Tomorrow, the world. The casual-dining revolution of Adam Fleischman and his Umami Group. 'In 2009, with $40,000 in his pocket from selling his stake in BottleRock, Fleischman decided to open a restaurant centered on the umami flavor. He knew that an umami-focused menu would attract a burgeoning breed of foodies who had been weaned on the Food Network and had developed a sort of teenybopper crush on the heady flavors of pork, organ meats, West Coast IPAs, and superripe cheeses.' [more inside]
posted by the man of twists and turns on May 11, 2012 - 55 comments

Well that explains a lot

Everything you know about buttermilk is wrong. [more inside]
posted by cross_impact on May 9, 2012 - 119 comments

Bow before the power of my waffle iron!

Following on the heels of the easy way to caramelize onions, there are lots of other ways to reuse common kitchen gadgets including waffle iron hash browns and crock pot souffle, cooking fish in your dishwasher, using your rice cooker for oatmeal (among many other uses), and making a cornish hen on your panini press (and more from the master of gadget reuse). And to find out what gadgets are just plain useless, you can of course ask Alton Brown.
posted by blahblahblah on May 8, 2012 - 126 comments

Hook Up Your Slurry Tube And Chow Down

io9 asks the question: When and Why did Science Fiction drop the ubiquitous "Dinner in a pill" device?
posted by The Whelk on May 7, 2012 - 95 comments

Oniongate

Undoubtedly, at some point in your life, a recipe has told you to brown or caramelize some onions for 5-10 minutes. As many frustrated cooks have found through experience, this step of the recipe is a damned lie. In fact, the now-ubiquitous suggestion of 5-10 minutes isn't even a remote approximation of the amount of time it takes to brown an onion; Alton Brown and Julia Child weigh in on the matter, suggesting that the task can take anywhere from 45 minute to an hour. [more inside]
posted by schmod on May 7, 2012 - 202 comments

How to eat a full English breakfast

How to eat a full English breakfast (previously)
posted by Trurl on May 5, 2012 - 279 comments

"Frankenstein monster of marketing trends that's probably too clever by half."

What Pizza Hut's Crown Crust Pizza Says About Global Fast Food Marketing. [Food Porn] [Pizza Hut-blue?] Perhaps you've heard by now of the Crown Crust pizza, the pizza-cheeseburger hybrid recently unveiled by some of Pizza Hut's international franchisees. Available only at Pizza Hut Middle East, this fast food chimera features a vaguely crown-shaped crust studded with "cheeseburger gems," topped with lettuce and tomato, and drizzled with "special sauce." Many foodies have decried it as a "culinary abomination," "a sign of the apocalypse," or proof that America is finally losing its monopoly on gluttony. A reviewer at Serious Eats, who tried the Crown Crust in Dubai, wrote: "There seems to be no rational explanation as to why this pizza was created." [Via: NPR.org]
posted by Fizz on May 2, 2012 - 83 comments

"It's OK to eat cooked meat that's been glued."

What's inside your filet minion could kill you. -- Well, it probably won't, but would you order that $15 steak if you knew it was restructured out of glued-together stew meat?
posted by empath on May 1, 2012 - 85 comments

Let's Start by Breaking Bread Together

Zach Walls would like some of us to host a dinner. [more inside]
posted by phrits on May 1, 2012 - 15 comments

I ate a hot dog. It tasted real good.

I ate a hamburger at Burger King. It has 1,050 strips of bacon.
posted by KevinSkomsvold on Apr 19, 2012 - 76 comments

"Maybe we should call it a food swamp rather than a desert."

The food desert has been a regular topic here on MetaFilter, posts about which often highlight a particular narrative about the effects of meager food choices for poorer urban communities, negatively affecting health and choice among low income people. Though not always. Some new studies indicate the situation in the US might be more like the latter, not quite as dire as is usually asserted. [more inside]
posted by 2N2222 on Apr 19, 2012 - 63 comments

Tiny Food

Incredibly detailed miniature food sculptures by Shay Aaron: Flickr, Etsy.
posted by Gator on Apr 15, 2012 - 25 comments

Sichuan hot pot

Each bite brought a delicate balance between pleasure and pain—deliciously peppery flavor, bought at the price of having your mouth feel like you’d swallowed fire. But the pain was a good pain, somehow. It forced you to slow down and experience each bite, and that’s a rare experience these days. No one mindlessly gobbles Sichuan hot pot, simply because it’s physically impossible to do so without powerful anesthetic.
posted by Trurl on Apr 13, 2012 - 42 comments

Six Rules for Dining Out

How a frugal economist finds the perfect lunch. Tyler Cowen's Ethnic Dining Guide: Some places you must try. How to find good deals when food shopping for home. How to find the best food in a foreign city.
posted by mosessis on Apr 12, 2012 - 69 comments

Charlie Trotter

You have only 128 days left to eat at Charlie Trotter's eponymous restaurant in Chicago. [more inside]
posted by Trurl on Apr 11, 2012 - 66 comments

The Manhattan Pizza War

A pizza price war in Manhattan is threatening to destroy two businesses, while providing consumers with the cheapest slice in ages.
posted by reenum on Apr 11, 2012 - 105 comments

BBQ Sauce Reviews

BBQ Sauce Reviews
posted by Trurl on Apr 6, 2012 - 43 comments

NEW ENGLAND BOILED DINNER

From the How To Be A Retronaut archives: U.S SENATE DINING MENU, Thursday August 27th, 1964
posted by The Whelk on Apr 6, 2012 - 74 comments

Once upon a time, consumption meant you were thin and sick

How America Is Making the Whole World Fat and Unhealthy It is hardly news that the United States faces epidemic health problems linked to poor diets. Nearly two out of every five Americans are obese. But according to a press release from the UN Special Rapporteur on the Right to Food, Olivier de Schutter, "The West is now exporting diabetes and heart disease to developing countries, along with the processed foods that line the shelves of global supermarkets. By 2030, more than 5 million people will die each year before the age of 60 from non-communicable diseases linked to diets." [...] De Schutter, whose work usually focuses on ending hunger, just published a new report saying, "The right to food cannot be reduced to a right not to starve. It is an inclusive right to an adequate diet providing all the nutritional elements an individual requires to live a healthy and active life, and the means to access them."
posted by infini on Apr 4, 2012 - 59 comments

How Much BPA Exposure Is Dangerous?

US Feds Reject Petition To Ban BPA In Food -- "...recent studies done by government researchers at the request of regulatory agencies suggest it's very unlikely that BPA poses a health risk to people." (NPR Audio) [more inside]
posted by crunchland on Apr 3, 2012 - 122 comments

The Iced Coffee Economy

Why iced coffee costs so much more than the hot stuff.
posted by reenum on Mar 23, 2012 - 82 comments

Roads & Kingdoms

The newly launched Roads & Kingdoms describes itself as an online journal of food, politics, music and travel [more inside]
posted by Horace Rumpole on Mar 23, 2012 - 6 comments

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