This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing. (previously)
posted by Trurl
on Feb 3, 2012 -
111 comments
Vegan Dad: "When you have kids, supper has to be on the table every night. And when you are a vegan, the drive-thru, the deli
counter, and TV dinners/frozen convenience foods are not an option. So, you do the best you can. This blog is a record of what my family eats. It's not always a totally complete meal, not always photogenic, and sometimes it's leftovers. But, it is a realistic look at a vegan family in a northern Ontario city that is not always vegan-friendly."
[more inside]
posted by MaryDellamorte
on Oct 14, 2010 -
51 comments
Chris Kimball prepares a 12-course meal from Fannie Farmer's 1896 cookbook. Using only a coal stove and other authentic Victorian-era kitchen staples, the chef
, who lives in Fannie Farmer's former home, recreated a classic holiday Victorian meal from her iconic 1896 cookbook.
The twelve courses included: "rissoles (filled and fried puff pastry), mock turtle soup with fried brain balls, lobster à l’Américaine, roast goose with chestnut stuffing and jus, wood-grilled salmon, roast saddle of venison, Canton punch, three molded Victorian jellies and a spectacular French-inspired Mandarin cake."
Chris Kimball is the creator of public television's
America's Test Kitchen) and
Cook's Illustrated. Naturally, he chronicled the experience in a book, aptly titled,
Fannie's Last Supper. In it, he offers some moden adaptations of Fannie Farmer's recipes. A film depicting the difficulties of authentically re-creating the meal airs this Fall.
posted by misha
on Oct 6, 2010 -
45 comments
Nanotech researchers have developed, quite by accident, the first all-natural metal organic framework (MOF) made from renewable sources. And it turns out, you can eat them too.
“They taste kind of bitter, like a Saltine cracker, starchy and bland”
Doesn't sound very promising as a snack food, but it is very interesting to those looking to use MOF to
store gases, say hydrogen, in a more renwable manner.
You can actually
make these for yourself, you just y-cyclodextrin, potassium benzoate, water, and, well, Everclear. Yum?
posted by cross_impact
on Sep 2, 2010 -
47 comments
The Jónsi and Alex (Recipe) Show: join
Jónsi Birgisson (frontman of
Sigur Rós),
Alex Somers and their very loud blender to make
raw food recipes. They made three videos from their
Good Heart recipe book, for
Macadamia Monster Mash,
Raw Strawberry Pie, and
Nammi Nammi. If coconut, almonds, dates and agave (heavily featured in their three recipes) aren't your thing, enjoy a couple dreamy videos from the couple's album
Riceboy Sleeps:
All the Big Trees and
Daníell in the Sea. See also:
Sometimes I Get Scared (a distortion-heavy non-album track), and
Jónsi and Alex talk about their album, with parts of the tracks in the background.
[more inside]
posted by filthy light thief
on Apr 12, 2010 -
7 comments
Winter holiday traditions change with time and location, with their current forms retaining little of their old forms,
wassailing (rhymes with fossil-ing) possibly more than most. The modern interpretation of wassailing has been simplified to singing carols, though it was
born of much more diverse traditions, from a cheer of good health before battle to scaring evil spirits from apple orchards. From these origins come
wassail the drink, and that's just one of the
many foods of the winter season (
Food Timeline prev.,
2,
3,
4,
5,
6). A few more are covered below the break.
[more inside]
posted by filthy light thief
on Dec 25, 2009 -
8 comments
Beer Calculus is a freely available homebrewing recipe generator, which allows you to easily create, save and share your own beer recipe(s). The calculator includes hundreds of malt, hop and yeast varieties, adjuncts and other ingredients, different mash processes, and fermentation and storage variables, and can toggle between US and metric units. Also, if you associate your recipe with a
BJCP-recognized style, the calculator will give you guidance regarding your recipe's adherence to the style's
guidelines. Homebrewers, have at it!
posted by cog_nate
on Dec 4, 2009 -
26 comments
Luxirare is about killer clothes and fine cuisine. Recent features include:
Thanksgiving Part I, creating a thanksgiving meal that is less about an abundance of leftovers and instead maximizing the visual appeal of “thanksgiving” symbols like the pumpkin, as a dessert; and
Pie Pops, for those who want to eat pie, but don’t want a whole slice—who want to try multiple flavors, but for just a bite or two, then move onto another.
posted by netbros
on Nov 20, 2009 -
24 comments
Sure you like recipe websites, but do you ever wish they could have more auto-playing midis, exclamation points, all caps, and a charming disregard for political correctness? Filling this niche nicely is
Gutsy Gourmet. [more inside]
posted by fontophilic
on Sep 4, 2009 -
13 comments
