I'll put it bluntly: modern cooking is a social dick-measuring contest: Kadin2048 has an intriguing comment about the "fixation on cooking at home as a moral good" in theora55's post on Ultraprocessed Foods.
"Oysters are one thing — Rocky Mountain Oysters are quite another. What other foods are there where adding a toponym materially and radically changes the dish (generally for the worse)?" ["Toponym," fyi]
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 🍔.
My food crime, which I will defend until death, is liverwurst and fig preserves on crackers. — Mizu
Come for the Mefites-admit-their-food-crimes spectacle, stay for the hey, that actually sounds ... not bad? plus bonus inside scoop on making better peanut sauce from cendawanita, and the Tiger Tail ice cream!
The only requirement - the recipe you choose should either be a recipe that you've made (ie, not just a random version on the internet) or you should have evaluated it and determined that it looks like a well-written recipe.
Frowner asks: These are terrible times and I'm fixing to eat my feelings ... what is the best cookie recipe?
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 ...
Elsewhere on our plate:
Salad Fight! | 1,500 year old New Mexican beans | An Alphabet of international bread recipes | Reclaiming Canadian indigenous cuisine | As Muslim-American as bean pie | We all scream for ... mayo ice cream? | Sugartime by Ruby Tandoh | Forgotten Southern Recipes | An illustrated compendium of Chinese baos | Verbing the taco | The story of Chop Ayam
And finally, for those of us less culinarily evolved, have we even been opening our cans the wrong way?