Food and Cooking

We could tag the titles of posts, for types of post or food, say [BBQ] at the beginning then space and the title. I saw others are using [Homemade] which is awesome. By having it at the beginning it’s easier to scan. Maybe another for [Cookbook] – any other tag examples we could do?

Despite tea’s astounding popularity globally, the United States has long lagged behind many other countries when it comes to tea consumption, and that conception of tea has mostly been limited to iced black tea. This, however, appears to be changing, with the U.S. importing far more tea — in the hundreds of millions of dollars — this decade than it did 30 years ago, with millennials in particular the most likely to be tea drinkers. Matcha is, obviously, everywhere; according to the New Consumer, it usurped chai as the leading specialty tea drink in cafes. A lot more tea, it seems, is about to follow, as new tea-focused businesses sprout up across the country and as tea sees increased applications as a flavor element in food, desserts, and cocktails in addition to its consumption as a standalone drink.

On March 18, Ron Vachris became the first CEO in recent memory to go viral for something positive. That day, he was featured in a 41-second Instagram video he took on his lunch break. In it, he orders one of his company’s signature $1.50 hot dogs, sits down at a food court table, unsheaths the quarter-pound-plus frankfurter, and takes a huge bite.

Apart from the sage all of them have been grown from plants I got at the nearby convenience store. Had the most success with basil and spring onions so far, but oregano sage and mint is looking promising. Thyme and coriander has not worked yet. Hoping to get to where I don’t need to buy much of them anymore and always have these on hand.

Founded by engineer Anyell Sanmiguel and research chef Palmiro Ocampo, CCORI promotes food sustainability through optimal cooking, a methodology that trains people in culinary techniques that make it possible to use all the food – preserving it, recycling it, and adding value to all its parts.

For decades, the trademark for Gourmet magazine was held by Condé Nast, the publisher of Vogue, Vanity Fair, The New Yorker and more.

I am very excited to meet you and introduce myself properly - I go by Greenbeard and have been co-opted as a new moderator of this lovely community, and promise will do my best to help run everything nice and smoothly alongside @quercus@slrpnk.net and @AnarchistArtificer@slrpnk.net

I’m eating Dawn the Yorkshire pig and she’s quite tasty. But don’t worry. She’s doing perfectly fine, traipsing around a sanctuary in upstate New York. (Word is that she appreciates belly rubs and sunshine.) I’m in San Francisco, at an Italian joint just south of Golden Gate Park, enjoying meatballs and bacon not made of meat in the traditional sense but of plants mixed with “cultivated” pork fat. Dawn, you see, donated a small sample of fat, which a company called Mission Barns got to proliferate in devices called bioreactors by providing nutrients like carbohydrates, amino acids, and vitamins — essentially replicating the conditions in her body. Because so much of the flavor of pork and other meats comes from the animal’s fat, Mission Barns can create products like sausages and salami with plants but make them taste darn near like sausages and salami.

And a touch of black truffle hot sauce on top.

In 2024, nearly three out of every four restaurant orders were not eaten in a restaurant, according to data provided to me by the National Restaurant Association, a trade group. The share of customers using delivery specifically, as opposed to picking up takeout or going to a drive-through, more than doubled from 2019 to 2024. In a recently released poll by the association, 41 percent of respondents said that delivery was “an essential part of their lifestyle.” For Millennials and Generation Z—the apex consumers of today, and of tomorrow too—it’s apparently even more essential: More than half of adults under 45 use delivery at least once a week, and 13 percent use it once a day. Five percent use it multiple times a day. But the delivery boom isn’t confined to young people or to urbanites: About one in eight Baby Boomers uses delivery once a week, and so does about one in five rural dwellers. We are a nation of order-inners. A world, really—earlier this year, DoorDash announced a deal to acquire the British delivery service Deliveroo for $3.86 billion; the new, combined company will have 50 million monthly active users, spread over more than 40 countries.

Despite traveling to Vietnam a half dozen times to write about the cuisine, until now I had overlooked phở as a subject, perhaps because of its ubiquity on every Vietnamese restaurant menu. But one day while enjoying a bowl of it in New York City, I thought: Phở is the national dish of Vietnam, devoured from Ha Long Bay to the Mekong Delta. But where did it actually originate?

Was watching an old episode of Mama’s Family the other day and this was mentioned. I had no idea what it was, so I landed here. Probably gonna give this a try sometime this week because it looks amazing. I also don’t see casseroles very often anymore.

I can’t afford a house, but I can afford a delicious breakfast.

Red currant jelly day. We had an abundance this year. The branches were touching the ground. I made two full batches and have enough juice for four more plus tonight’s smoothies.

Much change is underway on the food and agriculture front, to put it mildly. But it’s also summer, a time to step back, relax, and recharge. Toward that end, we at Civil Eats offer our annual summer book guide. These 23 new or forthcoming titles run the gamut, from big-picture examinations of food-system issues and food philosophies to histories, memoirs, and cookbooks. This year, we’ve included two illustrated titles, too: a graphic memoir about the American ginseng industry and an illustrated children’s book about the life of restaurateur Cecilia Chiang.

Maybe you spell it “barbecue” or barbeque or BBQ.

In Cambridge, Massachusetts — a town best known for its elite universities — young grassroots climate activists are planting roots in the community. Ruti Pfeffer has persuaded Bhola Pandey, owner of the restaurant Base Crave, to add two new plant-based dishes to the menu as a way to help curb climate emissions. The effort is part of Eat for Impact — an initiative that has persuaded restaurants in 10 cities around the world to expand their menus with plant-forward offerings. Pfeffer has been working on this campaign as part of her fellowship with New Roots Institute, a group that helps young activists work on food system change.

cross-posted from: https://lemmy.dbzer0.com/post/44591531

Time was, the ultimate honour for any ambitious chef was to gain a Michelin star or two. Better still, three. But these days, the world of fine dining is in a state of flux. Far from going to any lengths to schmooze critics or diners, restaurateurs are taking them on, from publicly berating customers who don’t spend enough to ejecting anyone who even threatens to leave an unfavourable review.

HOT TIP: when boycotting, try dupe recipes at home to share with friends. Sometimes there isn’t a local alternative brand available but there is always someone with a recipe blog on the internet. I can still have doublestuffed mint chocolate sandwich cookies without funding the capitalist machine crushing my American friends ☺️

Sometimes, Josh Tetrick will quiz strangers in the dairy aisle. He’ll strike up a conversation with a fellow grocery store patron and ask if they’ve heard about “this egg that’s made from plants?” He might point out the golden-yellow boxes shaped like milk cartons sitting on refrigerated shelves, not too far from the egg cartons. Generally, he finds that people don’t know what he’s talking about. “Most people will be like, ‘What?’”

This is a case of “faces in things”, but I thought it was kinda funny. I didn’t add quite enough honey and sugar to the recipe, but it was still moist and enjoyable. Making cornbread from scratch and tweaking online recipes so it doesn’t taste like cardboard. I want jiffy mix, without buying jiffy mix and I mostly nailed it…but at a cost of creating evil cornbread. Maybe the next batch won’t be evil?