7 posts tagged with recipe by filthy light thief.
Displaying 1 through 7 of 7.
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.
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]
The history of the hamburger could be a relatively short story, or one spanning centuries and continents, depending on how far you disassemble the modern hamburger. If you look for the origins of ground meat between two pieces of bread, that's something American, but where and when exactly is the question. But how did we get the ground meat patty? You can thank the Mongols and Kublai Khan, who brought their ground meat to Russia. Oh, and don't forget the fish sauce! [more inside]
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]
NPR's food blog gets wordy: for the origins of "pie," look to the humble magpie. Though the etymology of pie doesn't present one clear path, the possibilities are fascinating. English surnames point to pie and pye as a baked good in the 1300s, with a Peter Piebakere in 1320 and Adam le Piemakere in 1332. Chaucer referred to "pye" as both a baked good and a magpie (Google books). Or perhaps the fillings were like a magpie's collection of bits and bobs, similar to haggis. You know, like the French "agace," or magpie (Gb), and similar to chewets, those baked goods, or another name for jackdaws (Gb), relative of the magpie. [more inside]
Do you find yourself envious of the perfectly staged photos accompanying recipes? Are your drawing skills better than your culinary skills? Recipe Look is a collection of user-submitted illustrated recipes, some with pictures fit for a magazine, others a bit more casual. See also: Drawn Butter, an illustrated recipe blog (via Johnny Wander's Ecto-Cooler Smoothie); Pictoral Recipes from Oregon State University (in English and Spanish); and two recipes from comic artist Lucy Knisley (via; Knisley prev, prev).
Ask Recipe Labs is a cooking-related question and answer site, based off of the Stack Overflow structure (prev). Ask Recipe Lab is the newest part of collection of recipe-based sites, which includes Recipe Puppy (an ingredient based recipe search engine, prev. from MeFi Projects), Cook Thing (how to cook anything, by picking a dish and the ingredients you wish to use), and Recipe Labs (social recipe repository, allowing quick tweaks to existing recipes). [via mefi projects]