grahams + food   179

How an Ex-Cop Rigged McDonald’s Monopoly Game and Stole Millions
"Jerome Jacobson and his network of mobsters, psychics, strip club owners, and drug traffickers won almost every prize for 12 years, until the FBI launched Operation ‘Final Answer.’"
fraud  mcdonalds  food  contests  crime  mafia  mob 
11 weeks ago by grahams
Bourdain Confidential - The Anthony Bourdain Interview
""I find, again and again, just by spending the time, by asking very simple questions, people have said the most astonishing things to me.""
bourdain  food  interview 
12 weeks ago by grahams
Tony
"I was still on the sofa at four in the afternoon, still half-dressed, when I decided that my life could not be complete if I did not somehow become friends with Anthony Bourdain. My son, then a young teenager, also in his underwear, was as inert and transfixed as I was. We were both locked into the ninth or tenth consecutive hour of a Labor Day weekend marathon of Bourdain’s cultural-journey-through-food breakthrough show, “No Reservations.”"
bourdain  food  tonybourdain  davidsimon  treme 
june 2018 by grahams
Don'€™t Eat Before Reading This
"A New York chef spills some trade secrets."
anthonybourdain  food  newyork  restaurant 
june 2018 by grahams
‘May I, Papa?’: McDonald’s Is Releasing A New Fig And Ladyfinger McFlurry For Fancy Little Boys Who Desire A Treat - ClickHole
"Don your tartan-print leisure knickers and command Barkley to warm up the Rolls-Royce, because McDonald’s is releasing a toothsome new offering for America’s blue-blooded lads. In a press release this morning, the fast-food giant announced it is coming out with a new fig and ladyfinger McFlurry for fancy little boys who desire a treat."
mcdonalds  food  funny  humor  satire  fancylittleboys 
february 2018 by grahams
I Made the Pizza Cinnamon Rolls from Mario Batali’s Sexual Misconduct Apology Letter
"Last night, I made cinnamon rolls. I’m not a huge fan of cinnamon rolls, per se, but this recipe was included in Mario Batali’s sexual misconduct apology letter, and so I feel compelled to make them. Batali is not the first powerful man to request forgiveness for “inappropriate actions” towards his coworkers and employees. He is not the most high profile, and he is ostensibly not even the worst offender. But he is the only one who included a recipe."
article  baking  archive  scandal  cooking  food 
january 2018 by grahams
Scores of Cambridge restaurants paid six figures for a liquor license. Others got them for free
"It took years of hard work for Sumiao Chen to open her own restaurant in booming Kendall Square. She navigated a pricey real estate market, lined up financing, and created a menu of authentic Hunan cuisine that’s been drawing a crowd of young patrons since her summer launch.

But there’s one thing she finds galling: paying $200,000 for a liquor license that other Cambridge restaurant owners got for free."
restaurants  food  cooking  beer  wine  liquor  prc  cambridge 
november 2017 by grahams
That's Not Mystery Meat, It's New Jersey's Beloved Pork Roll
"Biting into a pork roll sandwich is kind of like biting into bologna sandwich, except it’s not. And it’s a little like eating ham, except it isn’t. It’s closest to Canadian bacon, but don’t ever compare it to Canadian bacon, especially not in front of a New Jersey native—it’s just not the same.

Pork roll, or Taylor ham as it’s called in most of north Jersey, isn’t quite like any processed meat product in the rest of the United States. It’s a delicious combination of miscellaneous pork product, sugar, spices, and salt. It’s all processed, smoked, packaged, and sold in New Jersey–and almost nowhere else."
food  jersey  newjersey  porkroll  taylorham  cooking  regional 
may 2017 by grahams
FiRE + iCE is a crowd-pleasing catastrophe
FiRE + iCE is, by the standards of 21st century dining, a catastrophe. But on high-rent Berkeley Street in Back Bay, somehow the FiRE still burns.
food  boston  restaurants  horror  terrible  lol 
october 2016 by grahams
To Win, Hillary Must Eat a Garbage Plate
In this wildly unpredictable campaign, there is only one path that will ensure a Clinton victory: Hillary must eat a Garbage Plate.
food  funny  humor  clinton  garbageplate  rochester 
july 2016 by grahams
What Is American Cheese, Anyway?
What's in American cheese? There's a lot of hysteria out there about it being "full of chemicals" and "not real cheese." This explainer helps set the record straight by discussing the ingredients, process, and regulations around those melty slices.
food  cooking  burgers  cheese  american  thebest 
july 2016 by grahams
New England's Greatest Contribution to the Hot Dog
"One of the most lauded qualities of a good New York dog, the experts say, is its snap. But the cheap, dry, almost offensively flavorless buns that swaddle the dogs smother any chance of snappiness. For such a loud town, the hot dog is remarkably mute. I pinch off chunks of the bread to get a better dog-to-bun ratio, but less of a bad thing doesn't make it good, and the limp, gray kraut that real New Yorkers know to ask for, along with mustard, doesn't do it any favors, either. If you like eating insulation topped with old, wet cabbage, you'll love a New York hot dog."
truth  hotdogs  food  newengland  boston  massachusetts 
july 2016 by grahams
How to Make Rich, Flavorful Caramel Without Melting Sugar
Man, who am I kidding; you're here for the tl;dr, aren't you? Okay, fine. Here goes: Caramelization occurs independent of melting.
food  cooking  recipes  sugar  awesome  caramel 
may 2016 by grahams
How Capicola Became Gabagool: The Italian New Jersey Accent, Explained
“Don’t eat gabagool, Grandma,” says Meadow Soprano on an early episode of The Sopranos, perhaps the most famous depiction of Jersey Italian culture in the...
culture  food  language  sopranos  newjersey  italians 
march 2016 by grahams
Breakfast, Borges Style, at the Neighborhood Restaurant and Bakery
The cream of wheat is fucking delicious
"The dish that gets the most attention is the cream of wheat that comes with each meal. "We all make it," she says, pointing to her staff. "We have to refill a five-gallon container of it about three or four times every day." That’s 15 to 20 gallons of cream of wheat every single day. "Triple that amount during the summer when the patio is open," she adds."
food  breakfast  boston  somerville  restaurants 
february 2016 by grahams
No food is healthy. Not even kale.
"And until we understand why, we’ll find it hard to make better choices about what we eat."
food  cooking  eating  ruhlman  articles  medicine 
january 2016 by grahams
Anthony Bourdain's World Domination - MensJournal.com
Forty-eight hours in Kuala Lumpur with the luckiest chef turned writer turned professional wanderer on the planet.
anthonybourdain  food  travel  bourdain  telelvision  tv 
september 2015 by grahams
How Jaques Pepin Saved My Life | GQ
I only met Jacques Pépin once, during one of the worst weeks of my life. Over a simple meal, he showed me a way forward. It was time to say thanks.
jacquespépin  depression  stories  cooking  food 
september 2015 by grahams
Fuck Subway
"There is nothing more unsettling than being in a strange city—or a strip mall, or a bus terminal—and getting a big whiff of the distinctly disgusting smell of a Subway sandwich shop. It is a gross and bad and terrible place. I would be thrilled if the company went under tomorrow. I hate it. I hate it so much! Its sandwiches don’t even taste good, and it makes bad jingles that get stuck in your head forever. Everything about this place is bad."
smells  food  disgusting  subway  restaurants 
july 2015 by grahams
Paleo Diet? Science Has Moved On Since The Stone Age
<Blockquote>So by all means enjoy eating at going to trendy paleo steak restaurants and decide to lose weight in the short term by going on a gluten-free diet, but don’t be fooled by the evolutionary scientific explanations which are now out of date. Your genes and your microbes are evolving faster than you realise and can cope with the new additions to our diet in the last few thousand years. The caveat is that we need to keep our gut microbes as healthy as possible. But dietary diversity, not exclusions, is the key.
diet  eating  food  science  evolution  genetics 
june 2015 by grahams
A Decade of Eastern Standard
"This is the least sentimental or nostalgic group, and I know it comes down from me; I know I'm not that person," says Eastern Standard owner Garrett Harker, reflecting on the Kenmore Square...
boston  food  restaurants  watertown  easternstandard  offal  history  kenmore 
june 2015 by grahams
The Good Bagel Manifesto
A Good Bagel Shall Not Require Toasting. All Else Follows.
food  bagels  opinions  truth  absolutetruth 
may 2015 by grahams
Tell Us Your Dumbest Food Mishaps
My brother once ate an entire wedge of brie thinking it was pie. The story goes like this:
lol  funny  food  culture  pie  cheese  kids 
may 2015 by grahams
Maple Syrup Rebellion
"Fighting to keep their syrup out of the hands of the powerful Quebec monopoly, producers sneak barrels by night, deal in a black market and even flee the province"
canada  food  economics  cartels  syrup  maplesyrup  northamerica 
may 2015 by grahams
The "Food Babe" Blogger Is Full of Shit
"Vani Hari, AKA the Food Babe, has amassed a loyal following in her Food Babe Army. The recent subject of profiles and interviews in the New York Times, the New York Post and New York Magazine, Hari implores her soldiers to petition food companies to change their formulas. She's also written a bestselling book telling you that you can change your life in 21 days by "breaking free of the hidden toxins in your life." She and her army are out to change the world.
She's also utterly full of shit."
book  food  nutrition  science  gmo  bullshit  fakescience 
april 2015 by grahams
Searching for America with General Tso - The New Yorker
"“The Search for General Tso” is a jovial documentary that probes the origins of an iconic poultry dish."
movies  chinese  food  film  iffboston 
march 2015 by grahams
Why Did the Chicken Make You Sick? - The New Yorker
"A lawyer is leading the fight to keep contaminated food off the supermarket shelf."
foodsafety  law  beef  regulation  food  lawyers  chicken 
february 2015 by grahams
The Rise of Boston: America's Next Great Food Town | First We Feast
"Don't turn your back on Boston. Already known for its academics and sports, Beantown is outgrowing its old-world food traditions and turning into a culinary force to be reckoned with."
food  restaurants  boston  cuisine  cooking 
february 2015 by grahams
Marlon Brando egg advert mystery solved: The strange story of Joe Flynn and his scrambled dream
Some years ago, my Dad’s uncle, Art Berkell, passed away, leaving behind a lifetime of clutter for us to deal with. I grabbed what I thought I could use; filing cabinets, a desk, lots of Kodachrome slides. I trucked it off to storage and figured, like everyone else who rents a space to keep crap, that I’d bring it all home when I had the room. Many years went by, and I finally decided to either donate the stuff or chuck it.
history  hollywood  eggs  food  funny  pipedreams 
january 2015 by grahams
13 Amazing Food & Life Hacks You Need to Know Right Now— off the (meat)hook
"I know what you’re thinking- how could there possibly be any food hacks that I do not yet know? But read on and I think you will find that these are some you have never seen before. You will be amazed at how these simple food hacks can make your life easier and better!"
lists  food  lol  funny  lifehacks 
january 2015 by grahams
On Alkalinity
"In the kitchen, we’re much more familiar with acids than we are with alkaline ingredients. Acids include vinegar, lemon juice—all kinds of things that we use to brighten foods or add sourness. Acid ingredients are also found in everyday fermented foods, like yogurt. Alkalinity’s a little more unusual."
food  stories  science  haroldmcgee  alkaline  acid  cooking  baking 
january 2015 by grahams
The Truth About Cast Iron Pans: 7 Myths That Need To Go Away
There's a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly! In the world of cast iron, there are unfounded, untested claims left right and center. It's time to put a few of those myths to rest.\n
cooking  food  myths  urbanlegends  kitchen 
november 2014 by grahams
Anthony Bourdain Has Become The Future Of Cable News, And He Couldn't Care Less | Fast Company | Business + Innovation
THE HOST OF CNN'S PARTS UNKNOWN (STARTING AGAIN ON SUNDAY) WANTS TO MAKE A GREAT SHOW--AND CHALLENGE SOME CULTURAL ASSUMPTIONS.
tonybourdain  anthonybourdain  bourdain  cooking  food  travel 
september 2014 by grahams
Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise
People, even experts, swear that you should never put a tomato in the fridge. They are wrong. Here's the follow-up to our tomato-storage tests from earlier in the summer, with some basic tips for how you really should store your tomatoes.
food  storage 
september 2014 by grahams
The Complete Guide to Burger Blends
You could buy cellophane-wrapped burger patties languishing on styrofoam trays at your neighborhood supermarket. But are you serious—like really serious—about hamburgers? Then it’s about time you head to your local butcher shop and work with the staff to create a custom burger blend.
meat  burgers  cooking  food  recipe 
august 2014 by grahams
Scumbag Patent Trolls' Recipe for a Better Oven
We cook our food using technology invented to bake bricks. We can do a lot better
cooking  food  future  technology 
july 2014 by grahams
Perfect Popovers (& How to Clean & Reseason Cast Iron)
In this post I’ll describe how to restore a cast iron pan, and then use it to make perfect popovers.
baking  cooking  food 
january 2014 by grahams
Chemistry of Cast Iron Seasoning: A Science-Based How-To
I wanted to understand the chemistry behind seasoning so I’d know how to fix this, but there is nothing that addresses this issue directly. A Web page on cast iron posted by someone similarly obsessed with the science gave me two crucial clues, the phrases “polymerized fat” and “drying oil”. From there I was able to find the relevant scientific literature and put the pieces together.
cooking  food  science 
january 2014 by grahams
The highly unusual company behind Sriracha, the world’s coolest hot sauce
If David Tran were a more conventional CEO, he would be a fixture at conferences, a darling of magazine profiles, and a subject of case studies in the Harvard Business Review. Sriracha hot sauce, made by Huy Fong Foods, which Tran founded 33 years ago in Los Angeles, is one of the coolest brands in...
business  food  interview  cooking 
october 2013 by grahams
The Milkman Cometh
What did George Sperti have to do with America’s obsession with supplements? The long, winding tale of a clever young UC engineering student, a nation fighting rickets, and a little money-maker called vitamin D.
article  food  history  vitamins  patents 
october 2013 by grahams
Cocktail Science: Simpler Simple Syrup
What could be simpler than simple syrup? Grab some sugar, add water, put it on the stove, and—stop. You've already gone to more trouble than you need to. Here's why.
cooking  food  drinks  tips 
september 2013 by grahams
The Notorious MSG's Unlikely Formula For Success
The “umami” craze has turned a much-maligned and misunderstood food additive into an object of obsession for the world’s most innovative chefs. But secret ingredient monosodium glutamate’s biggest secret may be that there was never anything wrong with it at all.
food  cooking  science  msg  hysteria 
august 2013 by grahams
Feeding the Kiddie
A brief history of the children’s menu.
food  restaurants  children  kids  eating  history 
august 2013 by grahams
Is Gluten Intolerance the New MSG Intolerance?
While living in China from 2003 to 2005, I often served as the designated translator for fellow expatriates. Whenever we ate out, this involved asking our server which menu items contained MSG. Invariably I was told that almost everything is made with weijing (“flavor essence”), including, on one occasion, the...
food  gluten  diet  science  placebo  msg 
july 2013 by grahams
How to Really Eat Like a Hunter-Gatherer: Why the Paleo Diet Is Half-Baked [Interactive + Infographic]
We are not biologically identical to our Paleolithic predecessors, nor do we have access to the foods they ate. And deducing dietary guidelines from modern foraging societies is difficult because they vary so much by geography, season and opportunity
diet  fads  stupid  food  eating  paleo 
june 2013 by grahams
Growing Tomatoes
When people asked me what I was going to grow in my new garden, my response was, "Anything but tomatoes."
gardening  cooking  food  tomatoes 
april 2013 by grahams
SVKitchen - Recipes
Sous Vide Recipes and Techniques for the Home Cook
food  cooking  sousvide  recipes 
january 2013 by grahams
Anthony Bourdain: BLUTARSKI: ZERO POINT ZERO
As our final episode of NO RESERVATIONS approaches, I’ve been asked to write a top ten list of personal favorites. That’s hard to do. It’s been a mixed bag—and deliberately so. Travel and food shows necessarily tell more or less the same story:  somebody goes someplace, eats and drinks a lot of stuff, comes to some kind of conclusion (rightly or wrongly) then goes home. My partners and I—a rotating band of cinematographers, producers, editors and post production people—have worked very hard over the years to mess with, expand, undermine and subvert that basic narrative and the conventions that go with it. Sometimes we succeeded.
food  cooking  travel  bourdain  noreservations  tv  television 
november 2012 by grahams
Making a Meal Out of Peanut Butter and Pickles - NYTimes.com
LIKE Krazy and Ignatz, Carville and Matalin, Cupid and Psyche or Alison Krauss and Robert Plant, the peanut butter and pickle sandwich is one of those unlikely pairings that shouldn’t work, but does.
food  pickles  weird  willtotallytryit 
october 2012 by grahams
Cook’s Illustrated’s Christopher Kimball Believes Cooking Is Ultraserious Business - NYTimes.com
Christopher Kimball refuses to celebrate anything smacking of joie de vivre. Therein lies his success.
food  cooking  cooksillustrated  kimball  profiles 
october 2012 by grahams
Jacques Pépin Recalls Friendship With Julia Child - NYTimes.com
I TOLD Helen that I thought the manuscript was really good. In fact, it was the type of cookbook that I thought I would have written someday, and I was slightly jealous of it.
food  cooking  juliachild  jacquespépin 
august 2012 by grahams
Beyond Meat: Fake chicken that tastes so real it will freak you out. - Slate Magazine
Beyond Meat’s faux chicken will change how you feel about eating ersatz animal products.
business  food  marketing  vegan 
july 2012 by grahams
Time to Rise - AFAR
An amateur baker apprentices with a Paris boulanger and learns the secret of artisan bread
bread  time  food  cooking  baking 
july 2012 by grahams
How The Taste Of Tomatoes Went Bad (And Kept On Going) : The Salt : NPR
The tomato is the vegetable (or fruit, if you must) that we love to hate. We know how good it can be and how bad it usually is. And everybody just wants to know: How did it get that way?

Today, scientists revealed a small but intriguing chapter in that story: a genetic mutation that seemed like a real improvement in the tomato's quality, but which actually undermined its taste.
food  vegetables  fruits  tomatoes  genetics  heirloom  science  taste 
june 2012 by grahams
Fake meat: is science fiction on the verge of becoming fact? | Science | The Guardian
The race to make fake meat just got interesting. Two scientists on opposite sides of the world both claim to be on the verge of serving up the first lab-grown hamburger – and saving the planet in the process. The new reality is so close, you can almost taste it
food  science  biotech  biology  meat  livestock  farming  farms 
june 2012 by grahams
Kobe Beef Scam, Part 3: Why the U.S. Government Wants You To Buy Fake Foods - Forbes
Part three of three:
But Kobe is just the tip of the labeling iceberg – there are literally hundreds of other food items, from the extravagant, such as Champagne and Cognac, to the more common, like Parmigiano-Reggiano cheese, whose production and sale in this country would violate many very old and well-known foreign trademarks – except that these trademarks are not recognized by U.S. law. Like Faux-be beef, this domestic production is undertaken mainly for one reason – to reap the benefit of good will and quality brand reputation created by someone else, namely foreigners who have no recourse in U.S. courts.

And for that we can thank the U.S. government.
food  japan  us  labels  government 
april 2012 by grahams
Food's Biggest Scam, Part 2: "Domestic" Kobe And Wagyu Beef - Forbes
Part two of three:
What about “Domestic Kobe” or Wagyu? Savvy eaters may have noticed that in recent years some menus and meat packaging have switched to these terms. I’ve also seen “American-style Kobe” and “American Wagyu” (I’ve even seen Kobe pork, Kobe bacon and Kobe pigs-in-a-blanket!). I’m not sure if these are attempts to be slightly less dishonest, but if so, they fall far short, since none of these terms mean anything to the buyer.
food  japan  law  government  us  origin  labels 
april 2012 by grahams
Food's Biggest Scam: The Great Kobe Beef Lie - Forbes
Addressing one of my biggest pet peeves.... First of a three part series.
Think you’ve tasted the famous Japanese Kobe beef?

Think again.
food  origin  japan  us  law  government  labels 
april 2012 by grahams
The Empty Stomach: Fasting to Beat Jet Lag—By Steve Hendricks (Harper's Magazine)
The Argonne Anti–Jet-Lag diet, as the putative antidote is known, was devised in the 1980s by the late Charles Ehret, a “chronobiologist” at the Argonne National Laboratory in Illinois who discovered that our biological clocks are cued in part by when and how much we eat. After experimenting on protozoa, rats, and his eight children, Ehret recommended that the international traveler, in the several days before his flight, alternate days of feasting with days of very light eating. Come the flight, the traveler would nibble sparsely until eating a big breakfast at about 7:30 a.m. in his new time zone—no matter that it was still 1:30 a.m. in the old time zone or that the airline wasn’t serving breakfast until 10:00 a.m. His reward would be little or no jet lag.
health  travel  flying  jetlag  food  diet  fasting 
march 2012 by grahams
Enchanted Aisles - Features - Los Angeles magazine
Why do people love Trader Joe’s so much? To understand the quirky chain’s success, you have to look to its founder, Joe Coulombe—and then to a former German mogul named Theo Albrecht. Grab some edamame and pull up a chair
food  business  interesting  traderjoes  secrecy 
january 2012 by grahams
The Pizza Lab: How To Make New England Greek-style Pizza At Home | Slice Pizza Blog
There's a good reason why Greek pizza, a style found mostly in the "Pizza Houses" and "Houses of Pizza" in New England is not more popular, and the reason is this: It's not very good.
Ok, let me modify that statement. It's usually not very good. See, most pizza, like Neapolitan or New York-style or even deep dish pizza are still edible, and in fact quite good even when they aren't at the peak of their form. There's a reason the old saying that "pizza is like sex—even when it's bad, it's good,"* exists, but it fails to take into account Greek pizza, which is only ever good when it's not terrible. There's no real middle ground here.
pizza  food  recipes  boston  massachusetts  newengland 
august 2011 by grahams
The Burger Lab: How To Make Any Cheese Melt Like American (Almost) | A Hamburger Today
Some folks balk at the idea of putting American cheese anywhere near their burger. "Cheese? You call that stuff cheese? More like orange chemical plasti-crap. No thanks!" they say, as they peel off the orange slices and fling them against the wall all angry-like.
On the other hand, as you may know from my past record, I'm a bona-fide, American Cheese-o-phile, and I'll defend it to the end. It's because nothing else melts like it. It envelopes a cheeseburger or a grilled cheese sandwich in a fatty, salty goo that drips and melts into every nook and cranny of a well-formed patty.
And therein lies the fundamental problem with American cheese: it melts perfectly, but tastes bland.
cooking  food  burgers  cheese  melting  tips  science 
july 2011 by grahams
Salt & Fat, Burgers
I pretty much agree 100% with every guideline proposed here:
Memorial Day kicked off the unofficial start of grilling season here in the US of A, which no doubt means many of you are going to be pattying up some hamburgers over the next few months. A good burger is a thing to take pride in and a little extra attention will help get it just right.
burgers  cooking  food  recipe 
july 2011 by grahams
The “No Nitrites Added” Hoax - ruhlman.com
Ruhlman on how "No Nitrates Added" Bacon (and other cured meats) are bullshit.
food  cooking  bacon  nitrates  safety  bullshit 
may 2011 by grahams
The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide | A Hamburger Today
The Mission: Order and document every single item and option on the menu, public, secret, super-duper-secret.
food  restaurants  innout  burgers  "secrets"  menu 
march 2011 by grahams
As 'No Reservations' enters a new season, Anthony Bourdain moonlights for 'Treme' | NOLA.com
Pretty sweet, Anthony Bourdain is joining the writing team of Tremé; will apparently be writing all of the restaurant-related storylines..
tremé  davidsimon  thewire  bourdain  food  cooking  tv  television 
february 2011 by grahams
Microsoft’s Former CTO Takes On Modernist Cuisine [longform.org]
Whether he's searching for a malaria cure, a cloaking device, or the perfect french fry, Nathan Myhrvold pursues his goals with magnificent obsession.
food  cooking  cuisine  microsoft  from instapaper
february 2011 by grahams
Rant: What The New York Times Doesn't Know About Bánh Mì | Serious Eats
Ok, so I'm gonna pull an Adam and pull out the Truth Hammer for this one. Pardon me as I sputter indignantly in public for a moment.
Was anyone else flabbergasted at the appalling lack of reporting, knowledge, and taste displayed in New York Times writer Jordan Michelman's recent article about bánh mì modestly titled "Banh Mi In America"?
banhmi  food  sandwiches  nytimes  critique 
february 2011 by grahams
Sports Bars for Foodies - NYTimes.com
THE shiny 10-inch-wide tin of nachos enticing Carolyn Thalin at the mahogany bar of the Stadium Grill in Manhattan was not your normal gloop-coated pile of tortilla chips. Inspired by the chef David Burke’s can o’ cake at his high-end restaurant Fishtail, it was constructed with layers of chips, cheese, black beans, more chips, cheese and beans, and — once baked, topped with salsa, sour cream, jalapeño, guacamole, scallions and more cheese — it was devised to be suffused with flavor right to the very bottom of the tin.
food  cooking  restaurants  sports  bars  menus 
february 2011 by grahams
Bread Baking Basics App For iPad | Michael Ruhlman
Ruhlman's "Ratio" app for the iPhone is pretty rad, but this looks awesome. If only I had an iPad...
food  cooking  bread  baking  ipad  apple  apps  ruhlman 
february 2011 by grahams
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