The Pilgrims are often depicted in popular culture as wearing only black and white clothing, with large golden buckles on their shoes and hats and long white collars. This stereotypical Pilgrim, however, is not historically accurate. The Pilgrims, in fact, wore a wide variety of colors. Mayflower History and Plimoth Plantation have more information on and examples of authentic Pilgrim and Wampanoag clothing, to correct just a few of the numerous issues with common depictions of early Thanksgiving celebrations (previously) that can be addressed through updated discussions and depictions of Thanksgiving celebrations. [more inside]
I am just so in love with tofu misozuke that I thought I would share a recipe with y'all since they say it's hard to find, even in Japan. Think: tofu with bite like “Roquefort at the limit of ripeness” [more inside]
In Food Hacking, a documentary series of shorts from Vice's Munchies, host Simon Klose explores the people and science mapping out new boundaries of Japanese cuisine, as well as their social and environmental implications. [more inside]
The lady in seat 4F, though, the one in the light cashmere pullover reading the newspaper, she clicked the latch on her seat-back tray and said: “Double Smirnoff, on the rocks. And Doritos.” NYTimes [more inside]
Popcorn. Not just a snack, but a metaphor for schadenfreude. And darn tasty to boot. You can mix equal volumes popcorn and milk without raising the level of the milk, which is kinda fun but doesn't taste very good. Or.... [more inside]
I know some of you don't like single-purpose kitchen appliances, but you might make an exception for this recipe. [more inside]
If you ever had the dal tadka or the Club Sandwich and wondered who to thank, you may want to look at our Colonial Rulers and their second big gift: the Dak Bungalow. More on colonial food from the British Raj. Recipes. Old recipes. Controversy in Portland. What came back Home. Comparisons. Hang on, deliciousness aside, what is a Dak Bungalow?
Tastemade, the food and travel video network, (previously) has an extensive collection of short (15-60 second) food and cooking videos (and photos) from around the world. Incredibly, many recipes are self-explanatory on their own, but most have the full recipe in the comments: Japan; Brasil; Español; Indonesia; Chile; UAE. The main Tastemade Instagram account includes English versions of at least some of the other videos. [Jaunty auto-playing music alert.]
Back in March, Sam Sifton wrote an aspirational story about sourdough starters (previously) for The New York Times. On behalf of those of us who aspire, Sarah Jampel responds with "How My Soudough Starter Took Over My Life.".
Laurel Randolph comes up with Simpsons inspired recipes for Paste Magazine - Clove And Tom Collins Pie - Little Meatloaf Men - Üterbraten - Thanksgiving edition.
Just add water and salt; perhaps something else, too: add some Italian and it becomes polenta. Grits are principally coarse ground corn kernels. But there’s so much more to it. [more inside]
What were the food and cooking techniques of the Viking Age? you could ask The Viking Answer Lady or get pollen analysis, reconstruction tips, and recipes from The Viking Food Guy, or you could just ask Chef Jesper Lynge (Daily Mail) who is attempting to revive Viking Cusine from his cafe in an Danish Iron Age graveyard. ( Recipies and descriptions )
“If you wanted to dismiss something, you would say ‘this is horiatiki,’ to mean, this is not good,” says Kremezi. “So for a salad to succeed with that name, it must have been a great salad!” Greek The Salad - Dan Nosowitz on authenticity, history, Greek salad, and the very idea of"American Food" (plus two recipes)
In a bid to woo increasing numbers of tourists from India, South African Tourism had to create awareness of the different flavours of vegetarianism. Starting with how to distinguish between run of the mill vegetarians, from vegans and Jains, they ultimately found themselves launching a cookbook. Now you too can eat bunny chow and bobotie!
The New York Times suggests putting peas in your guacamole. Following up on a suggestion it made two years ago, the Times is offering a guacamole recipe from ABC Cocina in Union Square: a collaboration between the restaurant's chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, that contains green peas. The suggestion has been met with dismay from guacamole-lovers around the country, including the President himself. But it's not a political issue: in Texas, for instance, Republicans and Democrats alike agree that the New York Times shouldn't mess with guacamole.
Love strawberries? Try these six tasty strawberry cocktails from Chicago bartenders. Looking for something a little less fruity with a little more history? How about five essential Southern cocktails?
Neither option appeal to you? Maybe you missed this previous summer cocktail post?
Neither option appeal to you? Maybe you missed this previous summer cocktail post?
Cooking In The Archives: recreating recipes from the Early Modern Peroid (1600s-1800s) in a modern kitchen. Not old enough? Then try some authentically medieval recipes.
We talked to registered dietitians, personal trainers, health editors, book authors, nutritionists, and healthy food writers and asked them -- what do you eat for breakfast? (buzzfeed)
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]
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]
Drinking My Way Through the Literary 1930's : "The backbone of this blog is the amazing and unfortunately out-of-print book, So Red the Nose. To this 1935, somewhat tongue-in-cheek recipe book, thirty bestselling contemporary authors submitted original cocktails, based around their own original works ... My mission, then, is to recreate 29 of these cocktails ... and combine them with their namesakes, ... discovering which books are classics tragically forgotten and which are better left to collect dust in library basements." [via mefi projects] [more inside]
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!
After causing some serious angst among the good people of Minnesota (cf. the cri de coeur of ex-Gopher and Mefi's own Linda Holmes) with its own unique Thanksgiving recipe suggestions for each of the 50 nifty United States (previously), the agents provocatuer of the New York Times are back at it again, this time leaning on the Google data team to find out which unusual regional recipes really are the favorites of each state: Behold, the Snickers Salad Belt.
Find Your State in the United States of Thanksgiving [The New York Times] "We’ve scoured the nation for recipes that evoke each of the 50 states (and D.C. and Puerto Rico). Tell us your favorites." [more inside]
Recently on The Blue we've had discussions about American Chop Suey and New Jersey Pork Roll, but what about other regional favorites, like Lutefisk, Scrapple, or the French Dip Sandwich? Just in time for Thanksgiving, here are a few links to get you started:
Halloween is not good for the teeth of trick-or-treaters. There's a plethora of candy, and kids will eat candy they wouldn't normally eat, because hey, it's there. What's a parent to do? Offer cash for candy, with the help of a local dentist. Halloween Candy Buyback, complete with zip-code dentist search, the website for the movement that has expanded from it's quiet start in 2005 with a single dentist in Wisconsin. Now, thousands of dentists across the U.S. buy back tons of candy at a dollar a pound, then send the candy with toothbrushes and toothpaste to Operation Gratitude to be added into care packages for active U.S. Military. If you're having trouble getting a younger child to part with their candy, there's the Switch Witch, who will take a pile of candy and switch it for a special switch gift. And if you want to start at the source, you can always make your own candy with one of the various sugar substitutes, or go with a teal pumpkin and avoid the candy all-together.
As hinted in the leaked digital innovation report which outlined how the venerable newspaper could leverage a substantial archive to compete with clickbait, The New York Times has been developing cooking.nytimes.com, a beautifully searchable repository of every recipe ever published in the newspaper. [more inside]
All The Comments on Every Recipe Blog is a list of, well, the most common comments on every recipe blog.
American Chop Suey (aka Goulash) gets the Food Lab treatment from MeFi favorite J. Kenji López-Alt. (American Chop Suey was the subject of two recent questions on The Green.)
One pound of Almons beat them small, in the beating put in the Row of a Pike 4 dates cut and the yolkes of 4 Eggs temper it with cold water Straine it through a Strainer & make a quart of it Season it with Suger Rosewater Salt pxxxxe beaten Mace When it is Baked scrape suger on
Nigella Lawson's Coffee Ice Cream: 4 ingredients. 1 step. No cooking. No churning. One of Food52's Genius Recipes.
King Arthur Flour's Flourish blog investigates America's Love Affair With Pizza from the home cook's perspective. In The Beginning asks "When did Americans start making their own pizza at home, from scratch, rather than piling into the Studebaker to drive down to the pizza parlor for takeout?", and answers by reproducing pizza recipes from 1945, 1954, and 1961. [more inside]
Three bartenders in a backyard teach you how to make three classic summer drinks on a budget: the daiquiri, the gin & tonic, and the mint julep. Not simple enough? How about the only summer cocktail recipe you will ever need?
Molecular gastronomy at its most basic: Chef Heston Blumenthal makes chocolate mousse in five minutes using nothing but chocolate and water. (Heston Blumenthal (previously, pre-previously) [SLYT]
DC vs Marvel: Kitchen Stadium Edition -- In The Mighty Marvel Superheroes Cookbook, "Mighty Marvel Superheros show you how to perform heroics in the kitchen creating meals that are out of this world!" Meanwhile.... The DC Super Heroes Super Healthy Cookbook simply promises "good food kids can prepare themselves." Let the battle begin! [more inside]
OnlyTheBestRecipes.com : The top 1% of recipes from sites like allrecipes, food.com, epicurious, and foodnetwork. [via mefi projects]
Gelatin foodstuffs have a long culinary history. The ancient Egyptians made a gelatin-like substance from protein-rich animal materials that they used in their cuisine. It wasn't until the 17th century invention of pressure cooking devices that the process of creating gelatin became significantly less labor and time intensive. The process was refined in the following decades, with the US inventor Peter Cooper filing the patent for Improvement in the preparation of portable gelatine in 1845. He never made much of the patent, and sold it to Pearle B. Wait, who's wife, May Davis Wait, helped turn the gelatin into Jell-O, both naming the product and turning it into a sweet, fruit-flavored dessert. They, too, had no luck selling Jell-O, and sold the patent for $450 to Orator Francis Woodward, who struggled for a period, before turning to marketing to increase interest in the dessert (NYT). By 1902, Jell-O was "America's Favorite Dessert," at least according to the advertisements. And now you know the history of gelatin and Jello. [more inside]
Wings and Beef on Weck aren't the only culinary legacies coming from Buffalo, NY. Sponge candy is an airy, cripsy, delicious confection made with the magic of chemistry (video). [more inside]
The Best of L.A. Taco: L.A. Taco looks back at the best tacos, art, music and people celebrating the taco lifestyle. [more inside]
So, you want to eat like a hobbit do you? The big old dragon of Middle-Earth recipes is the charmingly retro 'Middle-Earth Recipes' (now with a more modern and photo-friendly blog version ) from which NPR's Beth Accomando has complied an all-day feasting menu suitable for marathon watching (or reading) assorted Lord Of The Rings media while Recipewise sticks to foods served by Bilbo in The Hobbit itself and explains the Victorian convention of high vs. low tea. (Author Diane Duane's own Hobbit-inspired recipe, Took Family Seed Cake can be made with poppy rather than caraway seed if that's your thing) Need something to do while digesting? Why not read about the history and meaning of the rural comfort food in Tolkien at Strange Horizons " Well Stocked Larders: Food And Diet Of Hobbits" by Stephanie Green.