June 2012
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The Tomato Has More Genes Than Humans Food News |... →
May 2012
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Waldo Jaquith - On the impracticality of a... →
A few years ago, I decided that it would be interesting to make a cheeseburger from scratch. Not just regular “from scratch,” but really from scratch. Like, I’d make the buns, I’d make the mustard, I’d grow the tomatoes, I’d grow the lettuce, I’d grow the onion, I’d grind the beef, make the cheese, etc.
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California 'Cottage Food' Bill Would Make It... →
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“He makes a lemon spongecake,” he began, confidently enough. “That is something...”
– Eric Ripert on his pastry chef Jon Moran
Three Dishes at Le Bernadin
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“So how did stuffy old white bread become achy breaky white trash?”
– How White Bread Became White Trash (And What This Tells Us About Food Justice and the American Economy)(HuffPo)
Also worth checking out, new book on the subject
April 2012
8 posts
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Poetry of Food collection available for pre-order →
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“On our way home, after a few reflective blocks in silence, I cleared my...”
– Kale and heartache: the trials of dating a paleo.
Love Among the (Modern) Caveman
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“The only two American things that made sense to me growing up were hip-hop and...”
– Eddie Huang of BaoHaus
NYT did a nice piece on the role of music in a professional kitchen, with a short video piece as well as some playlists from some well known chefs. The writing goes a little far, about how Jimmy Page’s riffs are the garnish, something about inspiration from a dude with...
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March 2012
18 posts
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“I’m not one of those Hemingwayesque types who can sit down with a pitcher...”
– This, coming from the foremost written word authority on booze juice itself, speaks volumes about how drinking has gone from something does constantly, without regard, to quite purposefully and with great passion. Reconstructing 350 year old punch recipes with Grant Achatz’s crew is something...
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“Butter means they love you. Butter means they know you’re hurting. Butter means...”
– Love this two part series about the power of plugra from Jason Sheehan
I: Panic! At the Cooking Demo
II: Butter Means They Love You
(via Gilt Taste)
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“But no, the boyfriend insisted on Neptune. He felt really bad, she says. “It was...”
– Hate to duplicate, but from the same article.
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“On the food-as-indie-rock matrix, I have just accidentally confessed to loving...”
– Nothing new, but a great exposé on the young people food obsession.
“When Did Young People Start Spending 25% of Their Paychecks on Pickled Lamb’s Tongues? Foodie-ism, as youth culture.” (via NY mag)
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“Jiro is an incredibly candid man. Some of his friends joke that he’s not...”
– Brief, but wonderful, interview with David Gelb, director of the charming, inspired, and inspiring documentary Jiro Dreams of Sushi, now in select theaters. Trailer below, for your mouthwatering enjoyment.
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Worlds Fattest Woman Marries Chef →
Seems obvious.
Susanne Eman, 33, who weighs over 54 stone wants to double her weight to hit over 115 stone. Now she’s found a partner to help her in her bid, 35-year-old chef Parker Clack.
The two plan to marry with Eman saying they are a “match made in heaven”: “I love eating and Parker loves cooking.”
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“n the post-disaster America that Katniss inhabits, food is a source of power,...”
– The Hunger Games and the Politics of Food
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Chef Shola Olunloyo To Demo Modernist Technique at... →
Chef Shola Olunloyo of Studiokitchen is teaming up with the Monell Center to do some high-end techy presentations involving flavor extractions during The Philadelphia Science Festival. Olunloyo, who is best known for using the latest space-age technologies in his cooking process, will be instantly aging whiskey and baking bread without yeast as well as other interactive demos during the April...
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““Then you’re not going crazy,” she replied. “If you were really an addict or...”
– The crazy-making of trying to recreate vacation food memories, in this case: chilaquiles (via Gilt Taste)
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4 American Classics, 1 Machine: Gourmet Cooking in... →
You’ll want to trim your edges, give those to your dog or something, but I just ate them. Yum. Sorry, dog. I’ve recently made you an Adidas tracksuit, enough is enough.
Local favorite cool-idea-slinger Luxirare has decided to scale back her normal, over-the-top culinary explorations and put put some constraints on herself by limiting time a few minutes, money (no truffles here), ingredients...
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The universe is a vast and uncaring place.
swamibooba:
There is no right or wrong, morality is a human construct. Nothing we do will have any significance beyond our tiny, worthless, unimportant sphere of influence.
Yet here I am, waiting in line to order a veggie sandwich with locally grown ingredients, and holding in a fart.
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Kudos given for guys who know how to snack →
“Huh. I have half a frozen pizza and some ice cream. No wait, the carton’s empty. Nevermind. I have some pickles, but they’re pretty old. I have six Triscuits, no wait (shakes the box) like, four Triscuits. I can make you some soup? I’m pretty sure I have a can around here somewhere.”
A guy’s kitchen is a constant source of disappointment like consistent...
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Going Out To Dinner With Food-Loving Friend A Huge... →
Going out to dinner with 41-year-old self-described gourmand David Loomis has become a massive, aggravating ordeal, exasperated friends confirmed Monday. “Once we can finally settle on a restaurant that’s ‘authentic’ enough for Dave, he will pretty much exclusively talk about how certain things are prepared or the chef’s career up until that point rather than have an...
February 2012
1 post
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“There was so much I did not understand that first winter about how important it...”
– Sips of Home, Bites of Memory
January 2012
2 posts
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Southern Foodways Alliance →
I’m blown away: the SFA has put together an amazing collection of oral histories, videos, interactive maps, and more detailing the past and present of southern food. What’s more, they spell out guidelines and tips for contributing your own interviews to the project.
Whether you want to know the history of boudin, curious about what’s new in Southern artisanal cheese, or are...
December 2011
3 posts
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Texts from last night, Martha Stewart Living...
Me: This Press N' Seal wrap is out of control.
Mom: Makes you want to make a big ole batch of something just to get the leftovers. Bet you just can't wait to unwrap that lunchie.
Me: I know! All I can think about is sausages and burgers and if its safe to do sous vide. Wondering if the Glad product placements in Top Chef have something to do with it. Between that, all the baking I've been doing, and the lemon curd, really feeling the Martha Stewart vibe.
Mom: That's my boy! No Sunday night football for you. Bed time soon, and sweet dreams of napkin rings and tarts tatins.
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“It’s like Betty Crocker and Charles Manson had a love child and he’s...”
– Tony Bourdain as guest judge on Top Chef season 2
November 2011
13 posts
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UCB Tackles NY Foodie Culture with 'Pig: A... →
Foodie culture satire has become a sub-genre unto itself: Steve Coogan and Rob Brydon’s The Trip had some great little jests at British haute cuisine and the web series Foodies does a great job poking fun at American food snobs and their social challenges.
Now, Upright Citizens Brigade takes on the New York dining scene with Pig: A Restaurant, a short, one-woman play about the chefs,...
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Taco Bell
Love theis idea, and awesome, if somewhat tedious, execution.
Cormac McCarthy’s Yelp reviews
yelpingwithcormac:
Financial District - San Francisco, CA
Cormac M. | Author | Lost in the chaparral, NM
Two stars.
And so the man defied the villagers and ate the taco. In defiance of the will of those people but also in defiance of some order older than he. Older than tortillas. Than the...
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Adapting Local Traditions for Improving Nutrition →
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Cooking our way out of the recession →
A new program in Chicago focuses on giving the unemployed a new start in culinary arts and hospitality. I’d love to wax poetic about the joys and self-improvement by learning how to cook, but with Chicago’s unemployment rate at 11.2% (compared to a national average of 9%), it’s all about the bottom line:
When asked what attracted him to the program, one participant named ...
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WatchBehind the scenes at artificial and natural flavoring behemoth Givaudan
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Family Upgrades To Shells & Cheese →
MOBILE, AL— After years of eating regular Kraft Macaroni & Cheese, the Conroy family upgraded Monday to the higher-end Velveeta Shells & Cheese. “We’ve finally arrived,” said wife Beverly Conroy while serving up a heaping bowl of the delicacy, made possible by husband Corey’s 35-cent raise at the local tile factory. “It’s nothing but the finest...
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“We shuffled in line toward a machine that dispensed the tickets you handed to...”
– Aziz Ansari of Parks and Rec, James Murphy of LCD Soundsystem, and David Chang of Momofuku take Tokyo by storm. Hilarious and wonderful.
GQ.com via Eater
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“It is utterly insufficient (to eat pie only twice a week), as anyone who knows...”
– Racial determinism, geo-political history, gender disparity, and the law of man as viewed through the lens of pie.
New York Times, 10/3/1902