"At Jewish Delis, Times Are as Lean as Good Corned Beef" [more inside]
posted by Joe Beese on Oct 7, 2009 - 62 comments

The top 10 fake-chicken sandwiches in the U.S. [more inside]
posted by mrgrimm on Aug 20, 2009 - 68 comments

An expose of non-vegan ingredients in pancakes at LA Vegan Thai inspired the QuarryGirl.Com writers to conduct their own extremely thorough investigation of LA vegan restaurants, testing their meals for traces of casein, egg, and shellfish. Over $1000 and a chain of interviews up to Taiwan later, they find that half the restaurants aren't as vegan as they claim, with half registering Positive or High and one registering Overload. Some restaurants vowed to conduct their own tests or requested further assistance; one banned them from the establishment.
posted by divabat on Jul 5, 2009 - 260 comments

The 'Zion Curtain' has fallen. [more inside]
posted by mudpuppie on May 15, 2009 - 114 comments

KISS Burger. Our Meat... Your Mouth.(via)
posted by Joe Beese on Apr 24, 2009 - 29 comments

Recipe Goldmine. There are thousands of great recipes, but what makes this site special are the hundreds of recipes from popular restaurants everywhere. Many are "copycat" recipes and many are the originals shared by the chefs themselves. From Ruth's Chris recipes to Taco Bell, you'll be able to easily make it at home. [more inside]
posted by netbros on Jan 25, 2009 - 27 comments

In 1977, Nolan Bushnell allowed Gene Landrum to bring Chuck E. Cheese [yt] to life as a family-friendly access point to Atari games. This, perhaps, explains the pizza. [more inside]
posted by batmonkey on Dec 31, 2008 - 17 comments

David Fishman, 12-year-old food critic, takes himself out to dinner.
posted by ThePinkSuperhero on Nov 17, 2008 - 90 comments

Pocketful of dough - an article on where the art of, er, tipping up front can get you. Originally printed in a year 2000 edition of Gourmet. Via Juicy Tidbits.
posted by nthdegx on Oct 10, 2008 - 59 comments

What's the hardest dining reservation to score? French Laundry? Nope. El Bulli? Non. D.C.'s minibar? Not even close. [more inside]
posted by shiu mai baby on Oct 1, 2008 - 54 comments

Sysco : whether it's Wendy's, Applebee's, the local diner, a fancy restaurant, the cafeteria, or Guantanamo Bay, it's what you eat. Serving over 400,000 businesses, the "Wal-Mart of Food Service" has all the bases covered, from "Unique 3-D technology gives you the look and texture of a solid muscle chicken breast, at a fraction of the cost" to more gourmet offerings.
posted by TheOnlyCoolTim on Jul 30, 2008 - 135 comments

Mr. Show skits that became reality . (Warning: mature language)
posted by boost ventilator on Feb 6, 2008 - 43 comments

The history of the humble fortune cookie is in dispute.
posted by Xurando on Jan 16, 2008 - 16 comments

Do Women and Men Earn Equal Pay in 2007? Are women truly earning 77 cents for every dollar that men earn in the same jobs, as some activists, including restaurant owners in Oregon, claim? Or are women earning 23 cents less on the dollar based on total income because men traditionally spend more time on the workplace during their lives, relocate more often for jobs and accept dangerous jobs that pay more? That's one man's take on it.
posted by CameraObscura on May 18, 2007 - 98 comments

Suicide food. Yep, some animals just have an inexplicable death wish. Classic. Creepy. Cute. Sporty. Disturbingly sexy. Just plain confusing. These animals all have one thing in common. They're freakin' tasty.
posted by miss lynnster on Apr 18, 2007 - 43 comments

My favorite entree is the salmon sandwich on foccacia bread. Water is served with a slice of cucumber which is very refreshing. Which profession dines out the most? Whose judgements can be counted on for honesty and straightforwardness? The truckers'.
posted by ardgedee on Mar 28, 2007 - 60 comments

Oakland's Taco Trucks: cool site featuring their menus, art, reviews, and locations!
posted by fandango_matt on Aug 29, 2006 - 11 comments

Little Citadels. "Dine, shop, live, work, and be entertained in a unique and alluring environment," says the Time Warner Center website - all without ever stepping outside your gleaming Manhattan skyscraper. San Jose's Santana Row, which at first glance seemed no more than a Beverly Center you can live in, is now being compared favorably to urban European living. And MGM-Mirage's new, mysterious and costly ($7 billion!) Project CityCenter brings the trend to Las Vegas - with gambling, of course. They're not Arcosantis - and they don't, as yet, require an Oath of Fealty - but by all accounts they're thriving. What do they have in common? Wealthy tenants, megacorporate sponsors, and a shared desire to integrate efficient, conspicuous consumption into every aspect of civic life. Paolo Soleri may have been right after all - maybe he just forgot to account for the effects of capitalism.
posted by ikkyu2 on Aug 28, 2006 - 24 comments

FoodCandy. A foodie hang.
posted by liam on Jul 13, 2006 - 18 comments

How to use a cellphone without looking like an asshole. Or maybe you need a primer on ordering wine instead. Once again, Waiter has you covered.
posted by kyleg on Jun 27, 2006 - 123 comments

The world's most expensive restaurants, though even these eateries pale in comparison to the $37,000 lunch and the $10,000 Martini on the Rock, poured over a diamond. As a New York Times food critic defends pricey meals, it is clear that times have changed since another famous Times critic drew letters of condemnation from the Vatican for his expensive dinner in 1975, which itself was a pale shadow of the most legendary costly meal ever, that of Antony and Cleopatra.
posted by blahblahblah on Nov 16, 2005 - 38 comments

Clearman's Steak n' Stein Inn is a throw-back to a creepier, more velvety time. Anyone living in the Valley is no doubt familiar with the commercial for this Pico Rivera staple, with its Joe Jackson-worthy kinda kute waitresses and stately, Wagnerian score. There're lots (and lots and lots) of people obsessed with old diners, but I have to ask myself: who represents online for the creepy old steak house contingent?
posted by ford and the prefects on Nov 10, 2005 - 28 comments

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.
posted by watsondog on Sep 11, 2005 - 7 comments

A new food blog! Slashfood. Looks like a good one. They seem to be covering pretty much everything. Instant bookmark!
posted by braun_richard on Aug 19, 2005 - 25 comments

Revenge is a dish best served cold. The NY Times [bugmenot ] tables a tasty selection of vindictive waitstaff blogs. MeFi (ahem) servers, past and present, who were your worst customers? And did they get their just desserts?
posted by stonerose on Feb 1, 2005 - 102 comments

My prayers have been answered. Finally.
posted by adampsyche on Dec 1, 2004 - 57 comments

Bison is not buffalo according to restauranter Ted Turner. Recently devegetarianized and looking for ways to reintroduce meat it seems bison would be the logical choice as it appears to be the healthier alternative to all other meats including chicken and fish. Plus it's high in omega 3's and the notorious vegetarian and organic purist Dr. Andrew Weil gives it the thumbs up.
posted by oh posey on Jun 18, 2004 - 26 comments

"Time passes, or rather doesn't pass. It is just there, solid as a coffee mug on the diner's counter. Time hangs like the reek of old tobacco in the hotel furniture". We all think we know Edward Hopper's images, even if we've never seen his paintings. Somehow the solidity of the world -- even the sky is like a wall -- is at odds with the transience of the people in it, however long they sit and stand and wait. Hopper's people, like Manet's figures, often appear consumed by the irreducible business of being. Hopper, too, would descend into his own silences, would delay himself in self-doubt... (more inside)
posted by matteo on May 25, 2004 - 19 comments

The Food Of Love: Oh, forget about music already. What should you cook if you want to woo a lover? According to Lisa Hilton, it all depends on what nationality (s)he is and what country you're living in... P.S. Shame on The Observer for choosing the inflammatory but incidental title I've Never Had Good Sex With A Vegetarian!
posted by MiguelCardoso on May 15, 2004 - 23 comments

Go Ask Alice When She's Ten Feet Tall: Alice Waters's extraordinary influence on the way we shop, cook and eat makes her one of the great American heroes (and European too, check out the Larousse Gastronomique), mostly to those of us who have never been (and will never be) lucky enought to eat at Chez Panisse. [More inside.]
posted by MiguelCardoso on Mar 21, 2004 - 25 comments

The Hundred Dollar Hamburger. A pilot's guide to fly-in restaurants.
posted by gottabefunky on Feb 5, 2004 - 16 comments

Do Most People Even Know What They're Eating? Pork is served as veal; tilapia as red snapper and who knows what goes into sausages and other processed meat and fish products? You don't have to be an observant Jew or Muslim to be worried. How many years have those chicken pieces been frozen? How much pork and beef have been added to them? As food is increasingly disguised (fish fingers, chicken nuggets, beefburgers) to hide its origins, feeding on hypocritical popular revulsion with animals' existence, death - and carcasses! - aren't consumers setting themselves up for an ever greater measure of food fraud? That is, if they still care. (And no, it's not just an American phenomenon.) [Via The Daily Gullet. ]
posted by MiguelCardoso on Jan 23, 2004 - 49 comments

Lunarama is a user-edited listing of late-night and 24-hour establishments listed by city. Anyone fancy adding a few? It'd be nice to have a resource like this when visiting a new city. It's much more comprehensive than simply looking up Kinko's in the phone book.
posted by clango on Jan 7, 2004 - 9 comments

Pictures of Fat Kid eating 16 Patty In-n-Out cheeseburger. Notice how he orders a Small Coke. A diet coke, I presume. And here's some pictures of burgers having sex. And since it's grammatically related and I didn't want to make another post, here's some pictures of AT-ST Scout Walkers having sex.
posted by Stan Chin on Aug 28, 2003 - 129 comments

McD Wireless Beginning today, many McDonald’s restaurants around the Bay area will provide Wi-Fi with a side of fries... Previously discussed in March.
posted by sparky on Jul 9, 2003 - 18 comments

Just Because They're Celebrity Chefs Doesn't Mean They Aren't Damn Fine Cooks: We're all supposed to yawn when it comes to TV Chefs, but that's just as silly as ignoring a writer or an actress because they're famous. Wolfgang Puck's website, for instance, is generously full of the most enticing recipes. On another note, my favourite TV chef, Rick Stein, has online a superb list of UK suppliers. Do you know of any other cuisine auteurs on the Web who are as generous with their savvy? Which chef wouldn't you mind having as your own private cook?
posted by MiguelCardoso on Jun 28, 2003 - 36 comments

The French Laundry serves dinner seven days a week, with reservations available between the hours of 5:30 pm and 9:30 pm. For the rest of us, there's finally their website, available 24/7.
posted by dchase on Jun 2, 2003 - 20 comments

"I explain to them that they are in my restaurant. And they must have the flounder the way I make it."
One of Washington's top chefs draws the line with picky diners. Welcome rebellion or self-important rant? Discuss.
(This is a Washington Post "Live Online" chat. The chef's letter is the first entry; scroll down further for reactions on both sides.)
posted by PrinceValium on Apr 30, 2003 - 174 comments

Top Secret Recipes In the continuing effort to make this less of a boyzone...
posted by konolia on Apr 1, 2003 - 35 comments

Oklahoma's state senator has made a prolific move for all of humanity He wants to require Oklahoma barbacue restaurants to offer napkins. Yes, seriously.

No confirmation if he was paid off by the napkin lobby.
posted by RobbieFal on Feb 10, 2003 - 23 comments

The Year In Pizza is a review of the happenings in one of the worst years ever for the pizza industry; what's touching, and quirky about this corporate industry wrap up is the inclusion of brief memorials for pizza murder victims, those workers slain by hungry robbers for whatever little cash they had on them. It's hard to imagine a "year in printing & bindery" review listing all the victims of industrial press manglings.
posted by jonson on Jan 6, 2003 - 34 comments

Amazon.com restaurants. Reminds me of Google Catalogs. Is this a win-win for all parties, or is Amazon just angling to try and grab yet another slice of the pie? (Via Yahoo! News.)
posted by Fofer on May 29, 2002 - 11 comments

Four best hamburgers in this survey includes a place about a mile from my house, and yeah they're great there. It also shows one in NY, one in LA and one in New Orleans - are these the same four you see or are they showing me a place in my town because they know where I am?  Mmmm ... hamburgers.
posted by engelr on May 24, 2002 - 39 comments

The Stained Apron is "dedicated to the venting of food servers' frustrations and a harsh education of the dining public." I always try to tip generously, now.
posted by moz on May 14, 2002 - 24 comments

Where are your limits? Inspired in part by mikhail's earlier post on the gelatin used in Guinness (and Bass), for those with voluntary diet restrictions (kosher, halal, vegetarian, etc.), what unexpected choices have you faced? Does it go beyond food? Toothpaste? Collagen injections? Silk? Buying a car with leather seats? A used car with leather seats?
posted by NortonDC on Mar 18, 2002 - 59 comments

Shoplifters Of The World, Unite And Take Over! An interesting NYT article(reg.req.)says stealing from restaurants is increasing. But it's still only 3% of tableware costs and allegedly doesn't contribute to higher prices. I confess I often lift the odd item from hotel rooms. Not just as "souvenirs" - that would be hypocritical. As booty. So, what ethical constraints and liberties do MetaFilterians think should be taken into consideration when stealing? Does it matter whom you're stealing from and how much money you've previously spent on them? And, for the more immoral fellow members, what are the best strategies for liberating certain objects?
posted by MiguelCardoso on Feb 28, 2002 - 259 comments

Need to know where to find sushi when you travel? Sushiref.com has worldwide listings as well as a plethora of other sushi info that is updated regularly.
posted by machaus on Feb 2, 2002 - 4 comments

Sightless dining. The world of the sightless is a world I don't often explore. In high school, I had two classmates who were brothers and both sightless. I was amazed at the "tricks" they used to cope in day-to-day tasks we take for granted. Dining at Blindekuh (Swiss German for blind man's bluff), where you eat in complete darkness, would be quite an 'eye-popping' experience. There's a four month waiting list for a table.
posted by JISH on Dec 19, 2001 - 8 comments

Upscale McDonalds? Could this work? It looks like such a waste of investment dollars its not funny. This reminds me of the big plans McDee's had to combine its restaurants with gas stations. I don't think most if not any of those are around anymore.
posted by skallas on Dec 6, 2001 - 72 comments

Forget the Anthrax, Honey: Eat your Apple Pie According to the NYT's restaurant critic William Grimes, comfort food is making a comeback in the wake of WTC. Mine is cream and butter-loaded mashed potatoes with garlicky lamb chops. What's yours? And what does it all mean? (This is No. 629 in the All-American Anti-Terrorist Counter-Measures Series) Reg: rebarba/pachacha
posted by MiguelCardoso on Oct 24, 2001 - 47 comments