MetaFilter posts tagged with foodies

For Those Who Live to Eat

netbros — Tue, 21 Apr 2009 08:01:31 -0800

Communities of and for foodies. Foodbuzz is about dining out, cooking at home, discovering a new flavor, drooling over a food blog, or swapping recipes. Check out Today's Top 9, a daily feature. Chowhound is the community for Chow.com. Dozens of boards enable you to drill down to local favorites, like this request for live crawfish in Virginia. Both communities have very active memberships.

Extremely Highbrow Baconmania

mkb — Wed, 15 Apr 2009 09:11:11 -0800

"Cochon 555 is a culinary event featuring 5 chefs, 5 pigs, and 5 winemakers in a friendly competition for a cause. Each chef will prepare a 70 pound heritage pig from head to toe for 200 enthusiasts." (flash site) The Cochon 555 series has 10 events scheduled of which 5 remain, culminating in the double-sized Grand Cochon. Fair warning: the photo gallery on the site isn't safe for those who don't want to see piggy parts. Foodista has a better photo set focusing exclusively on the end products.

Just your average 15 year old foodie.

littlerobothead — Tue, 30 Dec 2008 23:18:12 -0800

Screw getting a new car. Use your summer job money on fine dining. Nick is a fifteen year old "foodie" who used his summer job money to dine at Per Se, one of the poshest restaurants in Manhattan and home to one Thomas Keller. He had to hide out in his school bathroom between classes to try and get a table. When that failed he did what normal teenagers do: he manipulated his mom into letting him do it on a school night. (via)

tastespotting

jonson — Thu, 08 Feb 2007 19:19:58 -0800

Tastespotting is a wonderful visual blog for food enthusiasts, by the makers of notcot.

New York Haute Cuisine

watsondog — Sun, 11 Sep 2005 09:23:03 -0800

The Epicurean online. Charles Ranhofer's 1893 book The Epicurean is available online from the Michigan State University Library and the Museum as part of their Feeding America digital project. Ranhofer was the head chef at Delmonico's Restaurant from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts.