Food and Cooking

We could tag the titles of posts, for types of post or food, say [BBQ] at the beginning then space and the title. I saw others are using [Homemade] which is awesome. By having it at the beginning it's easier to scan. Maybe another for [Cookbook] -- any other tag examples we could do?

Founded by engineer Anyell Sanmiguel and research chef Palmiro Ocampo, CCORI promotes food sustainability through optimal cooking, a methodology that trains people in culinary techniques that make it possible to use all the food – preserving it, recycling it, and adding value to all its parts.

I was going for this https://youtu.be/PQOEjQ-vWvs

For decades, the trademark for Gourmet magazine was held by Condé Nast, the publisher of Vogue, Vanity Fair, The New Yorker and more.

I am very excited to meet you and introduce myself properly - I go by Greenbeard and have been co-opted as a new moderator of this lovely community, and promise will do my best to help run everything nice and smoothly alongside @quercus@slrpnk.net and @AnarchistArtificer@slrpnk.net

I’m eating Dawn the Yorkshire pig and she’s quite tasty. But don’t worry. She’s doing perfectly fine, traipsing around a sanctuary in upstate New York. (Word is that she appreciates belly rubs and sunshine.) I’m in San Francisco, at an Italian joint just south of Golden Gate Park, enjoying meatballs and bacon not made of meat in the traditional sense but of plants mixed with “cultivated” pork fat. Dawn, you see, donated a small sample of fat, which a company called Mission Barns got to proliferate in devices called bioreactors by providing nutrients like carbohydrates, amino acids, and vitamins — essentially replicating the conditions in her body. Because so much of the flavor of pork and other meats comes from the animal’s fat, Mission Barns can create products like sausages and salami with plants but make them taste darn near like sausages and salami.

And a touch of black truffle hot sauce on top.

In 2024, nearly three out of every four restaurant orders were not eaten in a restaurant, according to data provided to me by the National Restaurant Association, a trade group. The share of customers using delivery specifically, as opposed to picking up takeout or going to a drive-through, more than doubled from 2019 to 2024. In a recently released poll by the association, 41 percent of respondents said that delivery was “an essential part of their lifestyle.” For Millennials and Generation Z—the apex consumers of today, and of tomorrow too—it’s apparently even more essential: More than half of adults under 45 use delivery at least once a week, and 13 percent use it once a day. Five percent use it multiple times a day. But the delivery boom isn’t confined to young people or to urbanites: About one in eight Baby Boomers uses delivery once a week, and so does about one in five rural dwellers. We are a nation of order-inners. A world, really—earlier this year, DoorDash announced a deal to acquire the British delivery service Deliveroo for $3.86 billion; the new, combined company will have 50 million monthly active users, spread over more than 40 countries.

Despite traveling to Vietnam a half dozen times to write about the cuisine, until now I had overlooked phở as a subject, perhaps because of its ubiquity on every Vietnamese restaurant menu. But one day while enjoying a bowl of it in New York City, I thought: Phở is the national dish of Vietnam, devoured from Ha Long Bay to the Mekong Delta. But where did it actually originate?

Was watching an old episode of Mama’s Family the other day and this was mentioned. I had no idea what it was, so I landed here. Probably gonna give this a try sometime this week because it looks amazing. I also don’t see casseroles very often anymore.

I made this up because I was hungry. It worked pretty well, but the bouillon made it a bit too salty.

I can’t afford a house, but I can afford a delicious breakfast.

When I can't sleep, I food prep. I decided to share today's results. I've made this vegetarian enchilada recipe before, and found the process for roasting poblanos inferior. I also modified the enchilada ingredients, and wanted a more powerfully poblano sauce. It tasted better before I added too many ingredients, so tonight I experimented by making something more like the title recipe above.

Interesting article on fishing salmon, how to cook them, and why Americans are eating farmed salmon despite most of them were being fished.

Much change is underway on the food and agriculture front, to put it mildly. But it’s also summer, a time to step back, relax, and recharge. Toward that end, we at Civil Eats offer our annual summer book guide. These 23 new or forthcoming titles run the gamut, from big-picture examinations of food-system issues and food philosophies to histories, memoirs, and cookbooks. This year, we’ve included two illustrated titles, too: a graphic memoir about the American ginseng industry and an illustrated children’s book about the life of restaurateur Cecilia Chiang.

Maybe you spell it "barbecue" or barbeque or BBQ.

In Cambridge, Massachusetts — a town best known for its elite universities — young grassroots climate activists are planting roots in the community. Ruti Pfeffer has persuaded Bhola Pandey, owner of the restaurant Base Crave, to add two new plant-based dishes to the menu as a way to help curb climate emissions. The effort is part of Eat for Impact — an initiative that has persuaded restaurants in 10 cities around the world to expand their menus with plant-forward offerings. Pfeffer has been working on this campaign as part of her fellowship with New Roots Institute, a group that helps young activists work on food system change.

Just found out about this and thought I should share with all the Beeple if they didn't already know about it.

Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge.

This isn't a new idea, but if you haven't tried doing something like this, I do agree with the author that it is a lovely summer/fall treat -- and the local peaches I'm getting are perfect with a strong cheese. Personally, I add a large shot of tarragon to dressings like the one given.

archive

Eggs, Salmon, Chicken Breast and Edamame are some of my favorites on the list.

https://boingboing.net/2024/06/12/instant-ramen-recalled-for-being-too-spicy.html

Another food based holiday is around the corner, what are your plans? Any interesting departures? Anybody got family traditional foods they eat?

Checkout details in data slides

Least hour states Washington: 0.293 Maryland: 0.298 Connecticut: 0.303

Hand-made Pappardelle in an Arrabbiata sauce with garlic bread.

https://archive.is/NHhH1

Recipe: https://www.themediterraneandish.com/farinata-recipe . It cooks a bit like a Dutch baby, but you have to soak the flour longer and it doesn't puff up.

I started making dehydrated meals for lightweight camping situations, but now I've gotten hooked! I bring dehydrated meals with me on long road trips to save time and money, and even have started bringing them to keep in the cupboard at work for when I forget a lunch. All I do is take a wide mouth thermos and put the dehydrated food in and add 1.5x volume boiling water, seal the thermos and let it sit 15-20min. For soups or wetter dishes sometimes I add a little more hot water just before eating.

Caramelized onion, garlic, basil, and goat cheese Dutch Baby breakfast from this morning. Definitely going into the favorites category.

Coffee is one of the most widely consumed psychoactive beverages on the planet. Nearly every country, region, and culture has its own unique way of preparing and consuming coffee. There's nothing simple about coffee. Those beans in your kitchen are the sum total of a complex series of interactions between international corporations, roasters, shippers, marketers, wholesalers, and even the growers who put the seeds in the ground. It's complicated.