infovore + cooking   21

Everyone Should Have a Gross Recipe | TASTE
First and foremost, a Gross Recipe is an expression of you: of the uniquely briny, spicy, bland, mushy, crunchy things at the core of you, in concentrations that the average person would find actively off-putting. In cooking for others, we are always making compromises—in favor of decorum, preference, presentation, and hard-coded culinary norms that dictate what goes with what and in what quantity. A Gross Recipe throws all of that out of the window; it is one of few chances that any of us get—in a kitchen or elsewhere—to be who we truly are.
cooking  recipes  food  writing 
8 days ago by infovore
Dad And The Egg Controller - a post on Tom Francis' blog
"Silly as it sounds, not being able to figure this out made dad feel more distant. I had thought of us as like minds, and it made the loss easier to accept. His brain wasn’t entirely gone, I still have a partial version of it in my own head. But either this gadget did nothing intelligent at all, which couldn’t be true, or he and I thought so differently that even with unlimited tries, I couldn’t deduce how his interface was ever supposed to work. It was an upsetting thought."

Tom Francis on time, memory, PIDs and parental inventions.
cooking  engineering  hardware  memory  writing  tomfrancis 
17 days ago by infovore
[this is aaronland] not so much a recipe as a ritual
"Elizabeth David was a revelation for me. She was a wonderful prose writer and it was a habit that carried over in to her recipes which are often maddeningly vague. You would be forgiven for wondering whether there are recipes at all. They are really just a handful of paragraphs that serve as a rough guide in the general direction of the dish you're trying to make. The recipe that follows is much longer than anything she'd write." Yeah, but it still looks amazing, Aaron.
ossobucco  cooking  food  recipe  writing  aaronstraupcope 
october 2011 by infovore
Just Cook It: (Almost) Instant Sponge Pudding
"As far as sponge puddings go, it won’t win any awards. It certainly doesn’t have the artery clogging density of a steamed suet based effort or the deft lightness of a well worked cake. But what it lacks in technique, it more than makes up for in brevity." Alex's microwaved sponge pudding looks fun.
alexrushmer  cooking  pudding  fast 
march 2010 by infovore
Table of Condiments
...That Periodically Go Bad. Somewhat useful, surprisingly.
cooking  reference  periodictable  pastiche  humour  science 
july 2009 by infovore
Five Minutes a Day for Fresh-Baked Bread
"It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it."
baking  bread  recipes  cooking  howto  recipe 
june 2009 by infovore
this internet is a series of tubes - Bolognese
"Some time ago, Simon Schama wrote an article for the Guardian on the perfect bolognese sauce. Like any other enthusiastic cook, I've been finely honing my sauce for years and finally had it nailed down to what I considered to be Very Good. However, I saw the article as an opportunity to challenge myself, rip it up and start again and above all, get one over Schama. So here's my recipe:" Epicly epic bolognese recipe. Should try this some time.
bolognese  cooking  recipe 
june 2009 by infovore
SupersizedMeals.com - The Meat Ship
"Arrrr me harteys. Thar be a meatship ahead in the oven.... Floating high on the 17,000 calorie seas, made with Bacon, sausages, pastry, mince, it's all meat, and it's coming to rape and pillage your arteries! Har har!" Uh-oh.
bacon  food  cooking  meat  heartattack 
february 2009 by infovore
Foodie at Fifteen (now 16): Per Se (2)
"It was September 29th; exactly two months from the Saturday of Thanksgiving break and one of the few times I would be able to make the trek up to New York to dine at Per Se. I would have to call to make the reservation at Per Se at exactly 10 A.M today if I had any hope of getting that Saturday reservation. The only problem? I had school." Some lovely writing from a young foodie on securing a reservation at Per Se, and what happened when he went. And, of course, what he ate.
writing  food  cooking  blogs  perse  newyork  thomaskeller 
january 2009 by infovore
A dessert to remember | Ask Metafilter
Lots of suggestions for simple but yummy puddings here. Will need to check this list out again.
baking  cooking  mefi  metafilter  dessert  pudding 
december 2008 by infovore
Simon Schama on the ultimate spaghetti bolognese | Life and style | The Guardian
"It's an easy, irresistible, almost childish pleasure: the ground meat dissolved into a dark blood-red sauce until they are one and the same; no hacking, slicing or cutting needed; a slurpy goodness; the oily bolognese hanging on to the slippery pasta; guaranteed joy in a world that's just ruled it out." Recipes for ragu.
bolognese  recipe  ragu  cooking  food 
november 2008 by infovore
Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded
"Have an analytical mind? Like to cook? This is the site to read!" Also: lots of good, step-by-step instructions, with some lovely diagrams of when to do everything...
cooking  instruction  recipes  visualisation  diagrams  engineers 
june 2008 by infovore
101 Things Every Cook Should Cook
Lots of simple, well-written recipes for a wide range of staple dishes. Definitely one for me to come back to - need to broaden the household recipe list, methinks...
food  blog  recipes  cookery  cooking 
october 2007 by infovore
Open Source Food
Delicious Food. Beautiful Photography. Created, rated and improved by you and fellow food-lovers from all over the world.
food  recipes  cooking  opensource  photography  kitchen  community 
june 2007 by infovore
Welcome to BakersEdge.com: Bakers Edge - The Edge Brownie Pan
A brownie pan designed so that everybody gets an edge. Fab!
food  cooking  baking  kitchen  utensils  gadgets 
june 2007 by infovore
Curry Recipes Online - Index
Awesome resource if you're even remotely into curry - lots of recipes from inside (UK) curry houses, lots of discussion on how to make the best base, lots of recipes. Yum.
curry  cooking  recipes  forum  discussion 
march 2007 by infovore
Unhappy Meals - Michael Pollan - New York Times
Eat food. Though in our current state of confusion, this is much easier said than done. So try this: Don’t eat anything your great-great-grandmother wouldn’t recognize as food.
nutrition  food  cooking  toread  diet  culture  society 
february 2007 by infovore
Rouxbe - The Recipe to Better Cooking
Subscription-based online cooking instruction videos. Looks good quality; whether it's a hit is something else. Still, good luck to them.
cooking  food  video  recipes  tutorial  instruction 
january 2007 by infovore
The Secret of Great Bread: Let Time Do the Work - New York Times
An ultra-simple recipe for breadmaking that replaces kneading with slow, long fermentation.
cooking  food  breadmaking  bread 
november 2006 by infovore

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