tastr

Whatcha doin’? comicallyvintage: mudwerks: Wally Wood,...

Tue, 08 Dec 2009 14:21:29 -0800

Whatcha doin’?

comicallyvintage:

mudwerks: Wally Wood, Mad magazine, 1961

Easily Mused: Recipe Comics: Axolotl Pudding

couch cake. (via peepingtomfoolery)

Tue, 01 Dec 2009 20:25:55 -0800

couch cake.

(via peepingtomfoolery)

A perfect autumn food. whitneybee: shutterbean » Blog...

Fri, 13 Nov 2009 11:00:03 -0800

A perfect autumn food.

whitneybee:

shutterbean » Blog Archive » Creamy Mushroom Soup

To remind myself that I need to make this.

This revolutionizes my chicken wing consumption...

Sun, 01 Nov 2009 17:10:40 -0800

This revolutionizes my chicken wing consumption forever.

gregrutter:

How to eat a chicken wing.

Why isn’t this being taught to kids along with multiplication tables?

eat my shorts. (via fuckyeahhawaii)

Thu, 22 Oct 2009 15:35:25 -0700

eat my shorts.

(via fuckyeahhawaii)

Pastarmi Jacks, Beer— Fame on vi.sualize.us (via fenchurch:...

Tue, 20 Oct 2009 10:44:44 -0700

Pastarmi Jacks, Beer— Fame on vi.sualize.us

(via fenchurch: laureola: edatrix: manymize)

Crisco kid. (“oh yes. i did.” via smitten)

Thu, 15 Oct 2009 11:42:42 -0700

Crisco kid.

(“oh yes. i did.” via smitten)

Cooks Illustrated vs. The Internet

Fri, 09 Oct 2009 12:14:22 -0700

Cooks Illustrated vs. The Internet:

mrgan:

Christopher Kimball, founder and editor or Cooks Illustrated, defends his dismissal of recipes and cooking advice found on the Internet:

In terms of recipes, no, I do not believe in a Wiki website, with a community opining on recipes as a means of creating a valuable database. Making a recipe 75 times in a test kitchen under controlled circumstances (yes, this is deeply self-serving) is vastly better than the voices of millions under less the ideal circumstances, with kitchens with a host of different problems/equipment/etc.

Cooks Illustrated is the finest magazine I know. It’s ad-free, well written, useful, and beautifully designed. Put it next to your typical cooking or lifestyle magazine and they seem like they’re from different worlds.

It’s easy to dismiss Kimball back, painting him as a technophobic curmudgeon. But keep in mind, Cooks has an excellent website as well, and Mr. Kimball’s Twitter feed paints him as a funny, warm, and knowledgeable dude.

We need trusted editors, and we need people with strong opinions. For me, what stands out about Cooks is that they’re committed to challenging their own subjective tastes. Their authority derives from repeat performance and comparative taste tests. Their recipes are not lists of instructions; they’re stories that tell the whole process, from the idea to the finished dish.

Cooks Illustrated is a valued resource as a publication, and their website is one of the very few that I actually pay for. The companion TV show America’s Test Kitchen also holds a very special place in my TiVo.

While I enjoy community and sharing on the internet, I prefer to listen to the experts when it comes to cooking rather than waste ingredients and spend a lot of time & energy on finding the best methods (although sometimes it can be a fun weekend project). Kimball and co. are almost scientific in their approach, and I appreciate that.

The Food Lab: Perfect Boiled Eggs | Serious Eats The linked...

Fri, 09 Oct 2009 11:58:49 -0700

The Food Lab: Perfect Boiled Eggs | Serious Eats

The linked article is an extremely detailed account of the quest to find the perfect method for boiling eggs. I have been wondering how to get a perfect soft egg as shown in this photo, and now I know.

Mashed Potato Egg Boats 1 c leftover mashed potatoes a...

Tue, 06 Oct 2009 16:24:09 -0700

Mashed Potato Egg Boats

1 c leftover mashed potatoes

a big pinch of shredded cheese

4 eggs

Preheat your oven to 400, and put your cast iron (muffin) pan into the oven to heat up. When hot, drop a teaspoon of butter into each one. Roll your potatoes into balls, then press into preheated pan and hollow out, pushing the potatoes up along the sides. Bake 10-15 minutes, until starting to brown. Loosen the sides (this will help later), sprinkle in a little cheese, and crack and egg into each potato cup. Bake until the egg whites are set, and serve immediately, sprinkled with salt and pepper.

These sound like a perfect dish for brunch. Eggs and potatoes are a couple of my favorite brunch foodstuffs.

(via tedr: amyl: ffffood: ginobambino: johncody: bjcg)

We live in the future. gregrutter: 1) There’s some sort of...

Tue, 29 Sep 2009 17:35:04 -0700

We live in the future.

gregrutter:

1) There’s some sort of company that mass produces pancakes for some reason.

2) They require an OCD robot that can sort the pancakes like crazy.

whitneybee: stopfuckingswearing: Apartment Therapy The Kitchn |...

Fri, 25 Sep 2009 17:46:01 -0700

whitneybee:

stopfuckingswearing:

Apartment Therapy The Kitchn | Kasia’s Parmesan Polenta with Eggs & Roasted Mushrooms Quick Weeknight Meals Recipe Contest 2009

I love food like this.

Yeah, me too! I could have this for breakfast, lunch AND dinner!

“I like takoyaki sometimes” by Tubbypaws I like takoyaki all...

Thu, 24 Sep 2009 18:44:59 -0700

“I like takoyaki sometimes” by Tubbypaws

I like takoyaki all times.

fuckyeahhawaii: Ted’s Bakery, North Shore Home of the BEST...

Thu, 24 Sep 2009 15:00:00 -0700

fuckyeahhawaii:

Ted’s Bakery, North Shore

Home of the BEST Chocolate Haupia Pie ever.

I agree. I want to go to there. Again.

Another one of my photos posted at...

Fri, 18 Sep 2009 19:00:09 -0700

Another one of my photos posted at fuckyeahhawaii.

fuckyeahhawaii:

Katsu Curry from CoCo Ichibanya

Photo by CourtneyP

Some of my photos have been posted at fuckyeahhawaii. It’s...

Fri, 18 Sep 2009 18:53:00 -0700

Some of my photos have been posted at fuckyeahhawaii. It’s the least I can do since I miss it so much!

fuckyeahhawaii:

Kalua Pork Benedict at Cinnamon’s

The 50 best foods in the world and where to eat them.

Fri, 18 Sep 2009 13:10:09 -0700

The 50 best foods in the world and where to eat them.:

A.K.A. Courtney’s Bucket List.

gregrutter:

I like the inclusion of things like the Turkish olive oil that’s only available in an electrical shop in London.

Also, nonfat. (via tecgirl: somethingintellectual:...

Tue, 15 Sep 2009 18:05:55 -0700

Also, nonfat.

(via tecgirl: somethingintellectual: titleuntitled: stonerparty)

easy on the whip…

Keeping the theme of red & white food trucks from the...

Mon, 07 Sep 2009 19:04:00 -0700

Keeping the theme of red & white food trucks from the previous post, here’s a photo of Sam’s ChowderMobile, parked at the Eat Real Festival in Oakland last week. The ChowderMobile hails from Half Moon Bay, CA. I tried their Lobster Roll and Clam Chowder; both highly recommended!

If you see one of these while in HI, a stop is mandatory. (via...

Mon, 07 Sep 2009 18:49:07 -0700

If you see one of these while in HI, a stop is mandatory.

(via fuckyeahhawaii)