Cooking
Just added to Cooking Guide:
Open Source Food. Recipes galore - The Yuzu Pesto Tagliolini looks mighty tempting, but definitely don’t finish with Mango Crepe Ala Mode.
Food and Beverages in Hungary. Try the Porkolt. It isn’t goulash. Whetted your appetite for things Hungarian? You might also want to visit Chew.hu.
Icecream - all about icecream at Library of Congress
The NYPL has Miss Frank Buttolph’s American Menu Collection (1851-1930)
101 20-Minute Dishes for Inspired Picnics, courtesy of Bittman (NYT)…who also brought us 101 20-Minute Appetizers and 101 10-Minute Meals.
Have Food Will Travel: Pearl River Delta (12:00 video) covers the roots of Chinese cooking by Leonard Shek, a second generation Chinese American and restauranteer who wanted to explore his culinary roots.
Employees Only. At some of New York’s most popular restaurants, the good eats begin long before the first table is ever seated. Erin Bremer joins the cooks, bussers, waiters, managers, chefs, and dishwashers at eight of the city’s top family meals and discovers the importance of a well-fed staff.
Barbecued Pulled Pork Sandwiches (Wine Spectator)
How Sysco came to monopolize most of what you eat (Slate). A hot dog from Yankee Stadium. Potato latkes from the Four Seasons in Manhattan. Sirloin steak at Applebee’s. The jumbo cheeseburger at the University of Iowa Hospital. While it would seem these menu items have nothing in common, they’re all from Sysco, a Houston-based food wholesaler. This top food supplier serves nearly 400,000 American eating establishments, from fast-food joints like Wendy’s, to five-star eating establishments like Robert Redford’s Tree Room Restaurant, to mom-and-pop diners like the Chatterbox Drive-In, to ethnic restaurants like Meskerem Ethiopian restaurant. Even Gitmo dishes out food from Sysco. Should you worry that one source dominates so much of what you eat?
The Waiter Gets Mad - Then Gets Even. Waiter Rant - Unmasked.
Quest for the perfect chocolate chip cookie (NYT) Instead of waiting 36 hours, how about vacuum sealed?
What the World Eats: Part 1.
Eric Ripert’s quest to build the perfect burger (Gourmet). In developing that burger, my research took me to a couple of places that might seem unexpected: McDonald’s and Burger King. I didn’t grow up in the U.S. and had never really visited these chains before, so I wanted to see what they do with their burgers to make them so popular. Just looking at the basic burgers at each of these chains—particularly the Big Mac—showed me a couple of very key things: First of all, the burgers are a perfect size. You can grab them in both hands, and they’re never too tall or too wide to hold on to. And the toppings are the perfect size, too—all to scale, including the thickness of the tomatoes, the amount of lettuce, etc. In terms of the actual flavors, they taste okay, but you can count on them to be consistent; you always know what you’re going to get.