Friday Frivolity.
We use only the finest baby frogs, dew-picked and flown from Iraq, cleansed in the finest quality spring water, lightly killed, and then sealed in a succulent Swiss quintuple smooth treble cream milk chocolate envelope, and lovingly frosted with glucose. A r
ecipe for the infamous
Crunchy Frog. No frogs were killed in the making of this recipe.
(via Neatorama)
posted by caddis
on Jul 31, 2009 -
35 comments
Jack Keller's
winemaking site has not only the
basics of home winemaking in 5 parts [
12345], but also information on more
advanced topics, including
acidity,
blending, and
using a hydrometer. Equally interesting is his extensive collection of recipes for making wines out of things other than grapes, including
dandelions and other
edible flowers,
wild plants (including
nettles!),
cabbages and
beets,
tea and
coffee,
mint,
pomegranates, and
pumpkins. A complete list of recipes is
here, if you'd like to click through alphabetically, and a list of specially-requested recipes is
here (scroll down a bit).
posted by Upton O'Good
on Oct 28, 2007 -
11 comments
Ahh, the quest for the perfect chocolate chip cookie recipe. The
classic stands as the benchmark: but are there better? Many think so:
Sherry Yard,
David Lebovitz,
the folks at Cooking Illustrated,
Martha Stewart,
Hillary Clinton,
beloved New York bakeries,
intrepid webloggers.
Alton Brown in an
episode of
Good Eats shows how to get them
thin,
puffy, or
chewy.
Cookbook after
cookbook and
competition after
competition try to ferret out the
best of this american icon. Web recipe sites
have their own favorites.
Some people swear by secret ingredients:
cornstarch,
pudding (which has cornstarch in it),
oats,
great chocolate.
Two thirds of Americans prefer their chocolate chip cookies "nutless."
Others find technique of greatest importance. Is there any end to this
quest for one of baking's
holy grails?
posted by shivohum
on Feb 20, 2007 -
53 comments
"So I thought about the story of the rabbit jumping into the fire and realized that Grendel would have wanted to give me every last little bit of joy possible, and I should do something truly personal with her body. I decided to
make a fancy dinner with her." (via
memepool)
posted by emelenjr
on Aug 11, 2003 -
86 comments
Cool Food For The Hot Summer Ahead: Bruce Cole's
Sauté Wednesday has some enticing summery tips, as well as a superb collection of
links to yummy articles on food and drink. Here in Portugal, we know Summer has begun when the first fresh
sardines, start arriving, fat and silvery from the deep blue sea and straight onto the open-air barbecue, to be scoffed with buttery, yellow potatoes and great big salads overflowing with grilled green peppers, cucumbers, the first ripe tomatoes, sweet new onions and crunchy lettuce leaves.
posted by MiguelCardoso
on Jun 17, 2003 -
9 comments
Of All The Quintessential American Dishes which almost every American makes a different way and passionately insists on defining and even spelling as narrowly and personally as possible, my favourite - and many Europeans' (who think it's Mexican and so safe to love) - is undoubtedly
chili con carne. This website is the first I've seen which
begins to address the complexity of the deliciousness that is
a bowl of red.
Mmmm...![
Mine, I make very Portuguesely with olive oil, far too many onions, severe garlic overload, a full bottle of dry white wine, lots of fresh parsley, fresh piri-piri pimentos, steamed red beans and...sacrilege!...big fat (wild, whenever I can get them) mushrooms.]
posted by MiguelCardoso
on May 14, 2003 -
60 comments
Thanksgiving Bill of Fare - "If you will boile chickens, young turkeys, peahens, or any house fowl daintily, you shall, after you have trimmed them, drawn them, trussed them, and washed them, fill their bellies as full of parsley as they can hold; then boil them with salt and water only till they be enough." When sated with peahens and house fowl you might have enjoyed a taste of
Pumpion Pie. Early
colonial cuisine probably borrowed heavily from the
New Booke of Cookerie from London and were no doubt greatly influenced by
native recipes and cooking customs.
posted by madamjujujive
on Nov 28, 2002 -
7 comments
