Cooking
Monday, January 14, 2013
Cooking One Bite Food Chain Food & Drink Collared: Hamachi kama from Mitsuwa
Posted by Mike Sula on 01.14.13 at 05:23 PM
- Mike Sula
- Yellowtail collar
Monday, January 7, 2013
Cooking Food Chain Food & Drink On the future of deli containers
Posted by Mike Sula on 01.07.13 at 05:11 PM
- Mike Sula
- Duck, turkey, dashi
Monday, December 24, 2012
Cooking One Bite Food Chain Food & Drink Braunschweiger ballin'
Posted by Mike Sula on 12.24.12 at 02:00 PM
- Braunschweiger ballin'
Monday, December 10, 2012
Cooking Food Chain Food & Drink How to find a home-cooked meal in Berlin, Sao Paulo, or Tel Aviv
Posted by Mike Sula on 12.10.12 at 01:15 PM
Alienation is the occasional side effect of foreign travel—but unlike, say, intestinal upset, you can't always just pop a Cipro and move on. The liberation of being away and unencumbered by the familiar is at constant odds with the sense that you don't belong and you really know nothing. Eating is one of the most direct ways to get to know a city, but you can eat all the street food you want and it's not going to help you understand it more than a home-cooked meal would.
To that end there's Meal Sharing, a new social-networking site founded by Chicagoan Jay Savsani that aims to hook travelers up with hosts for home-cooked meals. Savsani, a web designer, was inspired by a meal he ate in Siem Reap, Cambodia:
Monday, December 3, 2012
Cooking Food Chain Food & Drink Secret ingredient: sake lees
Posted by Mike Sula on 12.03.12 at 04:00 PM
- Mike Sula
- Sake lees
Monday, November 26, 2012
Cooking Food Chain Food & Drink Easy kimchi: kkakdugi
Posted by Mike Sula on 11.26.12 at 04:00 PM
- Mike Sula
- Kkakdugi
I should have known better. Each year around this time my mother in law bequeaths me a year's supply of her homemade, straight-from-the-garden stuff (which invariably asphyxiates whatever unsuspecting TSA drone has the misfortune of inspecting the suspicious-looking amorphous mass in my bag on the day I fly home). The baekchu kimchi she makes in huge quantities requires a multiday process, usually involving her pals, and I'm never around to witness it or otherwise take part. Besides, "Not even Korean man make kimchi," she'll joke.
Monday, November 19, 2012
Cooking Food Chain Food & Drink Deep-fried, panko-rolled, cheese-stuffed stuffing balls
Posted by Mike Sula on 11.19.12 at 04:00 PM
- Mike Sula
- Just like the Pilgrims made
But what about the stuffing, you say? A deep fryer sitting in the driveway all weekend filled with perfectly good peanut oil lends itself to all sorts of inspiration. It's true, you can't deep-fry a stuffed turkey, but by now it's conventional wisdom that when you roast a stuffed turkey you're courting evil, so you should be preparing that stuffing outside the bird anyway.
Deep-fried stuffing is the answer.
Friday, November 16, 2012
Cooking Piety Food & Drink Toward a more perfect union, pumpkin pie division
Posted by Sam Worley on 11.16.12 at 12:48 PM
- Rene Schwietzke
- There's a pie in here somewhere . . .
Great, then find your own fucking website. Because I am about to tell you how to make the world's finest pumpkin pie.
Monday, November 12, 2012
Cooking One Bite Food & Drink Cooking with pasta from Rockford: Valentino's fusilli gigante
Posted by Mike Sula on 11.12.12 at 04:00 PM
- Mike Sula
- Valentino fusilli gigante
Monday, November 5, 2012
Cooking Food Chain Food & Drink Maricel E. Presilla's sprawling Gran Cocina Latina unites the cuisines of Latin America
Posted by Mike Sula on 11.05.12 at 04:00 PM
- Mike Sula
- A steaming pile of. . . asado negro
As I began to piece together a connected understanding of what I was tasting I was amazed at the centrality of what were essentially medieval cooking techniques brought from the Iberian peninsula that got a new lease on life in Latin America.
