"I have cookbooks. I have recipes printed out and shoved into cookbooks. I have recipes in Evernote. I have recipes pinned on Pinterest. How can I get all of my recipes in one spot and display them while I cook?"
Phunniemee asks, "What's the next level after basic? What should I keep in my fridge and pantry to enable me to cook slightly more interesting than basic food?" The primroses were over kicks off the answers with a great tip on lemons 🍋 and furnace.heart brings the link love for various pantry staples by cuisine.🌶
When it comes to comfort food, what I crave isn’t sweets, or melted cheese, or creamy pasta, or brothy soups. Like many Kashmiris, I long for rogan josh, our traditional lamb dish, spicy and rich, whose recipe my mum holds hostage in Michigan. ChuraChura posts Priyanka Mattoo's How to Extract a Mother’s Rogan Josh Recipe Over Zoom.
A digest of recent food culture posts on Mefi:
The Food Timeline, evolution of foods dating back to before 17,000BC ⏳; Maria Orosa, Filipina food technologist, chemist, humanitarian, war hero 👩🏽🔬; The D.C. Region Doesn’t Have Full-Time Food Critics of Color. Why That Matters 📰; Archeology of Taste is a project about childhood memories 🍭; Consider the potato: How do you prefer yours? 🥔; The Food Flow Model, a web of connections across the continental U.S. 🚚; What Makes Good Comfort Food? A LitHub conversation 🍝; The most taxing work in the kitchen is brain work 🧠Iceland’s last McDonald’s burger simply won’t rot, even after 10 years 🍔.
From Ask Metafilter: The mystery of the impossibly savory mushroom vegan couscous 🍄; seeking this Platonic ideal of a dish towel 👩🍳; tasty, portable bready things 🥐; robust stew to eat over the course of the week 🥘; what am I trying to wash off my lettuce, exactly? 🥗; vegetarian showstopper recipes 🍛🍲
Looking for dead simple sauces I can make by stirring things together: in Ask Metafilter, CiaoMela asks for your easiest, no-hassle recipes.
People think they want authentic Thai food until they're eating unrefrigerated squirrel gristle salad made with partially rotted paddy crabs and fermented fish sauce. All of a sudden the gentrified stuff seems pretty appetizing. Eat what you enjoy!
Alright. I've been a high end cook/chef and I've also worked for as 'Big Mayo' a company as you can in the world. I know mayo inside and out - from making it in small batches, to mass production and sourcing, to which demographics and some indication as to 'why' those demographics buy it ...