The San Francisco Chronicle tasks its Taster’s Choice panel with ranking the turkey bacon brands. Short version? If your fork can’t touch pork, Oscar Meyer’s Louis Rich brand wins by, like, a lot. And if you shop at Kroger, definitely skip the house label. (via) (photo)
“It takes a special kind of nutjob to attempt every recipe in The French Laundry Cookbook,” Carol Blymire writes on French Laundry at Home, where she did exactly that. Start with her recap and retrospective, then work your way back through all the brilliant success and maddening kitchen sadism. (via) (pic)
Zilly Rosen, a cake artist from OBK’s home base of Buffalo, NY, leaves us nearly without words with her 1,250-cupcake Obama portrait. Read how she did it at Cupcakes Take the Cake.
I was reminded of it in the Falafel Bar the other day. That night at dinnertime, I pulled out some cauliflower from my refrigerator. I didn’t feel like frying, but calculated that roasting at 450 F should be close enough.
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Fairgoers know there is a certain logic to dining en brochette. You can keep walking as you eat, and the need for washing up can be kept to a minimum. Plus, afterward, you can poke your little brother with the pointy end, until your parents make you throw it away.
Here’s a video from the Minnesota [...]
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Here, the humble puree is topped with ground lamb that’s cooked down in a pan with onions, tomatoes and spices. Topped with a tahini sauce, more spices, and pine nuts, it’s a walloping plate of wonder. Douse it with Oded’s powerful homemade jalapeno-garlic green sauce, and scare every hippie within 20 miles.
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From 1,000 miles away, this beacon called to me
When it comes to food that moved me, my brain is like a GPS receiver, with the coordinates of time and taste branded on my cerebellum. This has not always been a bowl of cherries, so to speak.
The problem with recalling the sensational flavors of far-off places [...]
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My memory of the Wayside’s pie isn’t fuzzy at all. (Photo by Flickr user Miho115.)
When I start talking about food and restaurants with people we have recently met, my wife Kathy has been known to emit a sound best described as a derisive snort. If she is in a particularly expressive mood, she might roll [...]
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Chewy, no nuts - the best of all? by Flickr user Jeff Kubina.
What’s the perfect chocolate chip cookie like? If you ask that question in a crowd, you best duck.
Thin and crispy? Thick and chewy? Thin and chewy? Puffy?
Then there’s the great divide, the Berlin Wall of Cookieland: Nuts, or no?
A Metafilter thread explores the passion [...]
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How many times to you have to order a dish in different restaurants, and be handed a plate full of disappointment, before you decide it’s a loser?
My number’s around four or five, and that’s how many times the Italian comfort classic pasta fazool (also known as pasta fagioli, pasta with beans) left me shrugging. Usually it was souplike, bland, with the beans cooked until some fell apart.
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Tacos pastor in the making, by Flickr user supertina71.
Imagine if the pile of meat above was as big as an elephant. The Associated Press reported yesterday that “a group of businessmen in the northern Mexican City of Chihuahua broke a tasty record Friday, making a hunk of meat on a skewer big enough to serve 24,000 [...]
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It’s so simple you can’t even call it “cooking.” Put crumbled goat cheese in a bowl and add about one-quarter its volume in mayonnaise. Microwave it for a few seconds until the cheese softens, and whip it together. Add a dose of Sriracha or other chile sauce - even Frank’s Hot Sauce would work - and keep mixing till uniform. If you’re not sure how much heat you want, just add a little at a time and taste as you go.
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