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The Barefoot Contessa: Shit That’ll Give You Clean Piss Even If You’ve Already Had a Blunt Today The Barefoot Contessa: No Recipes, Just Some Fucking Barn Pictures, Assholes The Barefoot Contessa: Make Your Own Fucking Pesto For Once, Jeffrey

Some of my favorites from: Here Are Some Fucking Barefoot Contessa Cookbook Titles.

scarily accurate

don't suffer in silence, folks.

The only thing I love more than great packaging is great generic packaging. Leave it to the french to put Trader Joe's canned corn, a perennial favorite, to shame. (via Monoprix Tomatoes | Free Flavour)

The earliest canonical example—and, yes, there is a butter canon—is a bas relief called Dreaming Iolanthe, sculpted with broom straws and cedar sticks by an Arkansas farm woman named Caroline Shawk Brooks. Displayed at the 1876 Centennial Exhibition in Philadelphia, Iolanthe was an instant hit, preserved over a bucket of ice that required constant replenishment. (via The History of Butter Sculpture)

The system that makes kitchens go is called mise-en-place, or, literally, "put in place." It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking. But for many culinary professionals, the phrase connotes something deeper. Some cooks call it their religion. It helps them coordinate vast amounts of labor and material, and transforms the lives of its practitioners through focus and self-discipline.

Cooking changes your brain, helpful in some ways, and crippling in others: I still get unhinged if I reach for something and it's not where it's supposed to be. A place for everything and everything in its place. For A More Ordered Life, Organize Like A Chef : The Salt : NPR

Hot Dog CAT scan

(via napa cabbage pinups)

Who wants to get these for me? (via Japanese hamburger crocs )

I've got Carnitas and Smoked Brisket in the finals (via The Five Days Of MEat : Eater National)

culinarycanvas.tumblr.com (via Boing Boing)

Ladies and Gentleman, Wisconsin (via Where bars outnumber grocery stores - Boing Boing)

Maryn McKenna writes about the impact of war on culinary traditions and location-centric foods. (via BoingBoing)

In shrinking, broke Detroit, empty restaurant kitchens abound, as do eager entrepreneurs who need cheap access. Enter the food biz incubator.

“I’ve been trying forever to find a way to honor the food-delivery guys,” Bruce McCall, the artist who painted this week’s cover, says. “I wanted to show what heroes they are; they’re intrepid, pedaling along at any time of night to deliver food to New Yorkers. We usually rely on my wife Polly’s cooking—she’s marvelous at it—but when she comes home late after a long day of work, then we’ll take the easy way out. Well, easy for us, at least.”

Before the era of "set it and forget it" countertop rotisserie ovens, kitchen gadgets required a lot more manpower—and if not manpower, then dogpower. The turnspit, a breed of dog dating for medieval Britain, would run around and around on a wheel like a hamster in a cage, ensuring evenly roasted meat for hungry noblemen.

Medieval Kitchens Used a Specially Bred Dog to Turn Roasting Spits

If you come to class every day and on time, you’re in code, you set your station and cook your food and clean up, keep the kitchen clean, clean things when I ask you to—if you do all those things, you will get a C

Ruhlman, Michael. “The Making of a Chef"

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