allaboutgeorge + cooking   20

Netflix Star Samin Nosrat’s ‘Salt, Fat, Acid, Heat’ Is a Marxist Fantasy - Eater
“They say the potter always drinks out of a broken pot,” Nosrat’s mother tells her in the last episode, “Heat,” as they share some rice that misses the serving plate. In what kind of world is the food fallen on the counter the best bite? One that will belong to the workers, someday.
food  politics  identity  cooking  creativity  labor  work  socialism  video  television 
7 weeks ago by allaboutgeorge
Sorry New York, California Is Just Better Now - Eater
So collectively, Los Angeles and the Bay Area project out into the world enlightened multiculturalism, casual confidence, quality born from exceptional farming, freethinking (dishes can taste of a specific village in Mexico or a chef’s tinkerings; if it truly hangs together both are okay!), luxury, and accessibility.
food  california  nyc  chicago  losangeles  sanfrancisco  oakland  cooking  restaurant  immigration 
12 weeks ago by allaboutgeorge
What America's First Steaks Can Teach Us About Beef - Andrew Beahrs - Life - The Atlantic
"[...] Today, if I was out of my area, the first thing I'd do is try to find a small butcher shop or a decent meat counter. Then I'd try to get a friendly rapport going, maybe starting with the direction I wanted to go with cooking—'hey, I'm thinking about making a pot roast, any idea what might be best for that?' If you come in slinging attitude, like you know it all already, then there's no space for you to learn.

"Remember, most people know less than they think they do. That's true for me, it's probably true for you. I'm still listening to customers—there are so many ways to break down a cow. People will come in from Argentina asking for this one muscle we just don't cut the way they remember it. I love that. It's all about just treating the person across the counter like a human being."
meat  cooking  usa  history  business  behavior 
april 2011 by allaboutgeorge
Wine and food pairing advice from an expert - Inside Bay Area
But for those who want to do their own pairings, Hough suggests you ignore nuances and focus on broader characteristics: "How acidic it is, how sweet, how intense, the tannins, the intensity. Those characteristics tend to be consistent within a varietal."
wine  food  beverages  aesthetics  cooking  parties 
september 2010 by allaboutgeorge
Becoming a piece of meat - Sex -
[...] Monogamy can work beautifully but it's a constant moving and growing and changing thing. A marriage doesn't get fixed, it moves. I don't know if I'd call it an indictment of marriage, I'd call it an indictment of the assumption that monogamy is the one necessary thing. I had to change how I was married and become a person who can stand on her own two feet. To find out that I could be a singular human being and also be in a marriage was the only reason that our marriage was able to survive. [...]
meat  cooking  sex  relationships  gender  marriage  power  food 
december 2009 by allaboutgeorge | 09/29/2009 | More women become brewers and enjoy a wide range of beers
“Two years ago, our first meeting had 22 women in attendance. Now our organization has more than 300 members. We’re not only promoting women’s professionalism in the beer industry, we’re also encouraging women to be educated consumers of beer.”
beer  beverages  women  gender  food  cooking 
october 2009 by allaboutgeorge
This might change your mind about sardines - Inside Bay Area
"The problem is Americans think of sardines as something that's oily, stinky and comes from a can," Coale says. "What we're trying to do is get Americans to think outside the can."
fish  food  cooking 
june 2009 by allaboutgeorge
Padma Lakshmi: The anti-Martha Stewart - Los Angeles Times
"In my kitchen, things are chaotic, people talk over each other, neighbors drop in when they're not invited and friends stay way later than they should. I would call myself the imperfect hostess."
health  culture  cooking  food  social  business  marketing  friendship 
june 2008 by allaboutgeorge
Lara Vapnyar’s Writing Mixes Food and Fiction -
“Beginning writers often don’t give their characters enough particulars. Food is something that readers can understand.”
food  writing  creativity  aesthetics  russia  nyc  fiction  cooking 
june 2008 by allaboutgeorge
Life: Pairing wine with Asian and Hawaiian cuisine -
"Two things make Riesling the most versatile wine with our style of food: great acid profile and a little bit of sweetness – it's an off-dry wine. How many dishes do you know that aren't enhanced by a squeeze of lemon or a squeeze of lime?"
wine  beverages  food  asian  hawaii  drinking  cooking 
april 2008 by allaboutgeorge
A Taste of Fame: Entertainment & Culture:
"I never thought that this would be the way. I never thought it would be food. But if you think about it, I'm the kind of girl who thinks about what she’s gonna cook for dinner when she’s finishing her lunch."
marketing  newyork  london  literature  food  fashion  cooking  television 
december 2007 by allaboutgeorge
Frump-Free Cooking: The Look That Sizzles - New York Times
"Everyone has to have a little bit of hootchy. But the trick is not to have it go too far, because if it becomes too overly sexual, issues of hygiene come into play."
food  marketing  fashion  television  women  cooking  gender 
june 2007 by allaboutgeorge
Serious Eats: Required Eating: James Beard Awards: A Sea of White Faces
"I have to say that, as a brown person, I get creeped out when I see photos from events like this; whether intentional or not, the message I get out of it is a subtle but firm 'not for you.' "
food  race  cooking  society 
may 2007 by allaboutgeorge
Cooking and Chromosomes » jugalbandi
"When someone tells me I’m lucky to have J, I agree. I’m fortunate I found him when I did, and not when I am 70. However, the fact remains, I refuse to settle for less. He’s equally lucky to have me. [...]"
cooking  food  men  women  feminism  identity  family  families  marriage  relationships  beverages 
march 2007 by allaboutgeorge | 01/17/2007 | Strip tease
"Without a doubt, bacon seems to influence people's choices. I think there's something about the aroma, the smell of bacon. Bacon is one of those items people have fond memories of."
food  cooking 
january 2007 by allaboutgeorge
NYT: Seduced by Snacks? No, Not You
"For example, sit next to the person you think will be the slowest eater when you go to a restaurant, and be the last one to start eating. Plate high-calorie foods in the kitchen but serve vegetables family style. Never eat directly from a package. [...]"
food  farming  marketing  science  research  aesthetics  design  stress  cooking 
october 2006 by allaboutgeorge
NYT: Other Fish to Fry
"Considering what’s at stake is the survival of the ecosystem of the world’s oceans, I’d rather eat fewer, smaller and more expensive fish than no fish at all."
food  fish  environment  cooking 
september 2006 by allaboutgeorge
NYT: The Ideology of Taste
"A free society is one in which you can't make people do what they should, even what is demonstrably good for them, until they are ready - ideally, at least. And I had a good deal of idealism with regard to myself."
food  politics  cooking  aesthetics  drinking 
november 2005 by allaboutgeorge
NYT: Kitchen Voyeur: Sunny Side Up
"Mary said, quoting Peter Matthiessen, 'Anyone who pushes a button to turn on the gas or turns a spigot for water doesn't know how most of the world lives.'"
solar  cooking  food  energy  environment  sustainable 
august 2005 by allaboutgeorge
Christopher Lydon Interviews: Julia Child and the sex of cooking
"You ask the questions and we'll see where it goes. We won't let it be Dullsville," she said, typical Julia-speak. "Hang loose."
cooking  juliachild  lydon  sex 
august 2004 by allaboutgeorge

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