Posts Tagged ‘cooking’
“An army marches on its stomach”*…
From Steve1989 MREinfo (“I will eat just about anything!”), a collection of over 70 videos unpacking military meals, from World War II to the present, and from services all over the world.
[TotH to @rebeccaonion]
* Napoleon
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As we dig in, we might send birthday greetings in oyster sauce to Joyce Chen; she was born on this date in 1917. A chef, restauranteur, author, television personality, and entrepreneur, she parlayed a successful Cambridge, MA restaurant (where she’s credited with creating the “all you can eat Chinese buffet” to perk up slow Tuesdays and Wednesdays) into a collection of restaurants, a cooking school, a series of cookbooks, and a PBS series (shot on the same set as Julia Child’s show). She is credited with popularizing northern-style Chinese cuisine in America. Chen was honored in 2014 (along with Julia Child) as one of the five chefs featured on a series of U.S. postage stamps.
“The question isn’t who is going to let me; it’s who is going to stop me”*…
Although well-known for her massive novels The Fountainhead (about an architectural genius who blows up his own skyscraper) and Atlas Shrugged (about a group of fiercely individualistic anti—union entrepreneurs who band together and go on strike), Ayn Rand was something of a culinary devotee–or so the publication of this hitherto unsuspected book of recipes would suggest.
Written in her trademark “romantic realist” style, this large collection includes recipes unique to its author, such as “I Need No Warrant for Being Green Beans,” “Rational Pumpkin Muffins of the Highest Intelligence,” and “Chicken Baked Only for Itself.”…
More– including a recipe for an old standard, made Objectively better– at “Preparing Eggplant Rollatini With the Highest Competence.”
See also Mc Sweeney’s “Recipes that would be officially approved by the Ayn Rand Institute.”
* Ayn Rand
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As we decide to diet, we might recall that it was on this date in 1992, at 11:00 a.m., that the current world record brown trout was caught on the Little Red River in Arkansas by Howard “Rip” Collins. At forty-pounds, four ounces, it far exceeded the previous record-holder, a 38-9 brown caught by Mike “Huey” Manley of North Little Rock four years earlier.
Collins and his catch
“A Big Mac– the communion wafer of consumption”*…
Hiroyuki Terada, the star of the YouTube series “Diaries of a Master Sushi Chef,” (which has racked up over 40 million views) presents “Will It Sushi?”– the story of an ugly duckling 770-calorie double-decker hamburger and fries that became a swan: an appealing roll of beef and fresh veggies…
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More background at “A master sushi chef makes a roll out of a Big Mac.”
* John Ralston Saul
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As we sharpen our knives, we might spare a thought for Art Ginsburg; he died on this date in 2012. Better known by his professional name, Mr. Food, Ginsburg was a pioneering television chef (on the air from 1975) and best selling author of cookbooks. He was an enthusiastic advocate of quick and easy cooking, and laid the groundwork for countless celebrity cooks to come. His catch phrase, “Ooh! It’s so good!”, with which he ended each show, is a registered sound trademark with the U.S. Patent and Trademark Office.
“The only time to eat diet food is while you’re waiting for the steak to cook”*…
click here for larger interactive version
As your correspondent flies home from the land of lobster rolls, a consideration of the food preferences that set us, state by state, apart…
Every state in the U.S. has a unique flavor, from Chicken Cheesesteak to Chinese Chicken Salad. Foursquare analyzed the data to pinpoint which food or drink is most disproportionately popular in each destination, and worked with Mapbox to create [this] dynamic map…
More at “America’s Most Popular Tastes.”
* Julia Child
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As we place our orders, we might recall that it was on this date in 1892 that the Lea & Perrins label was trademarked. First sold in 1838 by John Wheeley Lea and William Henry Perrins, dispensing chemists from Broad Street, Worcester, “Worcestershire Sauce” remains a staple condiment.
“If you wish to make an apple pie from scratch, you must first invent the universe…”*
Well, maybe not. This handy reference– a pie for each month, accompanied by recipes for each, aims to simplify:
Each recipe highlights an in-season ingredient – no fancy extras needed – and is paired with one of four crust options, depending on the filling…
Check ’em out at “The Modern Farmer Pie Chart of Pies.”
* Carl Sagan
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As we pre-heat, we might recall that it was in 1789 that President George Washington issued a proclamation naming this date as an official holiday of “sincere and humble thanks”– on which the United States celebrated its first Thanksgiving under its new Constitution.
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