The London Observer has taken on a mighty big project: selecting the fifty best cookbooks, ever. So far, they've published the first forty, and are relying on readers to help them select the top ten.
The selections range from classic international books from Madhur Jaffrey and Diana Kennedy, to contemporary works from Momofuku's David Chang and vegetarian master Yotam Ottolenghi.
If you simply don't over- or undercook you food, and you do your best to keep things from catching on fire, you can make some perfectly acceptable grilled food (it is really amazing how far char, salt, and pepper can go).
But, acceptable is just that; we want amazing food on the grill. And that, my friends, means embracing the world of dry and wet rubs.
As it turns out, even zombies abide by short-term food contamination avoidance standards.
"The five second rule is a popular polite fiction regarding the eating of food that has fallen to the floor or ground. The origin of the rule is unknown. The substance of the rule is that if food falls on the ground, it may be safely eaten as long as it is picked up within five seconds."
Visual Economics have created this easy-to-interpret infographic that displays what an average U.S. citizen eats each year. Good.is, who featured this last week, remarks, "The quantity of fruits and vegetables we eat is actually a little higher than I'd expect, though we still consume more sweets and sodium than we should. The chart also doesn't expose the extent to which corn goes into other foods. If you want to find out your own recommended daily caloric intake, by the way, here's a calculator."
Click through for a huge, legible version.
With July 4th on tap for this weekend, we're so deep into grilling season our tongs barely have time to cool down between uses.
Gratefully (ha!), Mark Bittman has assembled a massive collection of grilling recipes that can be prepared super quickly, with "vast majority [taking] less time to prepare and grill than it takes to watch your coals turn white. [Or] If you use gas, they’re still almost as fast as heating up the grill..."
Bittman begins with veggies and fruit, moves through meat, nails fish and shellfish, kills kebab, slays salads, bangs out burgers, sandwiches, and breads, and comes to a close where any meal should - with dessert.
A long time ago, in a galaxy far, far away, some genius realized you can make reusable, non-stick pancake molds and put a face on those flapjacks. And then, just a bit ago, someone decided, as clever-minded designers often do, to make a Star Wars version, complete with Yoda, Darth Vader, and a stormtrooper.
"Our Star Wars molds couldn’t be easier to use. Just place them with their handles up on a preheated griddle then pour in your batter. After the first side has set, remove the molds and flip the pancakes. Serve a stack drenched in your favorite syrup – and let the adventures begin."
Has anyone had success with pancake molds
"Why preserve a lemon," you're probably asking. Well, cause they're fabulous, and the secret ingredient of North African cuisine. With a jar of these homemade guys, you now have access to a whole new twist on Mediterranean cuisine, without a shred of Parmigiano Reggiano in sight.
Farm City author Novella Carpenter shares this story: "There’s this lemon tree in an abandoned lot a block down the street from my house (and urban farm) in Oakland, CA. For months I’ve walked past and thought, “Damn, that’s a lot of lemons!” Meyers lemons, I could smell them — sweeter than regular lemons... If we didn’t pick them all, they would have gone to waste. It’s also good for a lemon tree to have its fruit picked. Harvesting stimulates it to make more fruit, to flower and go on doing its job. And so we picked almost all of them."
Still not convinced its worth your time? Just Google it. You want some of this. Promise.
Famed NYC breadmeister Jim Lahey's no-knead pizza crust was a total game changer when it was published in the New York Times. Its fantastic: I've used this exclusively for the last two years or so, and really excels on super hot surfaces, like the outdoor grill. But burning a whole batch of charcoal isn't always convenient or practical, and there must be an in-the-oven technique for making great, thin-crust Neapolitan style pizza.
Indeed, there is. My fave food blog Serious Eats has come up with a no-pizza stone required technique for great, crispy pizza in the average home oven, using Lahey's no-knead Co. recipe and the two-pronged approach of a screaming hot inverted cast iron skillet and a blazing broiler.
Some people would say "absolutely not..." but I'm convinced.
Instructables Living editor Scoochmaroo has done it again. "The best of all the homemade Twinkie recipes we tried, these organic vegan twinkie cakes will knock even the most conventional meat-eater's socks off...It's no small undertaking, but the resulting cakes are so delightful, you won't begrudge a moment of effort, and your friends will be begging you for more."
Tofu cream filling! Wowza.
I'm with Good Eats author Kenji on this one - a perfectly cooked and seasoned fresh McDonald's french fry is the epitome of everything a fry should be. Great, right? 'Cept there's a few problems... 1) it's rare that a McDonald's franchise produces perfectly cooked and seasoned fries, or that when you get them they're guaranteed to be fresh; and 2) I don't eat at McDonald's. Ever.
So this is the kind of helpful article that simply makes my toes curl and rush to the grocery store immediately. Hamburgling a few frozen McDonald's batches to dissect them with great scientific inquiry, Kenji came up with four 'perfect fry factors:
With Memorial Day behind us, it's OFFICIALLY grilling season, and nothing tastes like summer more than a well-formed, well-seasoned, and well-grilled hamburger. Many purists would argue that ground beef, salt, pepper are all that should ever go into a burger, but with some many resources, techniques, and traditions available to us, why not supplement that classic juicy beef patty with a few new options? Especially some that are so flavorful, you can keep the ketchup bottle in the fridge.
New York Times writer and author Mark Bittman explores the art of the best at-home burger - including beef, lamb, and pork - that starts with buying
Whether you're stuck without the appropriate tools, or just want an opportunity to show off some cool parlor tricks, there are plenty of ways to open a beer or other capped bottle without an manufactured bottle opener. Since we got such a great response for our Five Ways to Open a Wine Bottle Without a Corkscrew, we thought we'd assemble five of these beer bottle tricks.
Oh, and yes, it is possible to do this with your teeth, but please, please don't. It's not worth it, and people aren't really laughing with you...
1. With a lighter. Check out this classic simple machine principle at work from the Wired wiki. Also works with a spoon
The greasy breakfast is a classic post-imbibe trick, and as it turns out, there's scientific data to prove it. The BLT is a perfect food to help your body break down the effects of alcohol faster. The protein and aminos in bacon and the carbohydrates in bread are exactly what you need - in addition to LOTS of water - to begin to get your toxin levels down to normal.
The same study also proved something else we all know - Cooked bacon is nearly irrestible...
" 'The smell of sizzling bacon in a pan is enough to tempt even the staunchest of vegetarians. There's something deeper going on inside. It's not just the idea of a tasty snack
The pairing of wine with food is a classic tradition. Sommeliers - wine stewards - spend years training their palattes to not only recognize the subtle differences between wine vintages, but also learn how each of wine's qualities interact with different foods to make a explosive tastebud experience.
But, the complexity and diversity of beer can also match the variety of flavors in your meals. Craft brewers exercise great care to create subtlety and nuance in their brews. So, sure, ambers will always go great with pizza and cheeseburgers, but don't stop there.