An amazing series of docu-shorts by director team Lernert & Sander where various artists explain to their parents what their work is about. The featured interview is with home brewer Arno Coenen.

via Martine

How To Explain It To My Parents from Lernert & Sander on Vimeo.

Seth turned me on to Feasting Never Stops. I think I’ve looked through all the archives 2 or 3 times today. Beautiful website, amazing photos, totally “I want to go to there.”

Our dear friend and cooking muse Keighty has cobbled together this gracefully crude (we mean that in a good way) pot pie recipe. We cheated (or didn’t cheat?) and added some chicken we had leftover from a roast. The creamy potatoes with parsnips and carrots + crispy cheddar/chive biscuit topping is amazing.

Try it and tell her what you think…

As sick as I am of the “foodie” moniker, this brother and sister team made a great, easy to follow video on replicating the Bo ssam dish at Momofuku.

Carbonation actually tastes sour.

Chicago’s tamale guy has a myspace.

Guy Fieri has a twitter. And, no, i’m not expecting you to be surprised – but it IS hilarious!

“Old engine oil has a more refined taste than fresh. When engine oil is fresh it is more like caramel, which doesn’t go at all well with soil (not bad with fried ants though).”

“Roald Dahl’s recipes: A plate of soil with engine oil” — Times of London

———

“If a baguette is the high note of bread, then rye bread is the bass.”

“The Search for Real Rye” and “5 Qualities of Great Rye Bread” — the Atlantic

———

“An inspector watched as they emptied the contents of each into the Dumpster—not because anything was found to be harmful, but solely because Lula didn’t have approval to practice what the government calls “modified atmosphere packaging.”

“Keith Floyd: the original rock ‘n’ roll television cook” – Word of Mouth Blog

“‘On showing my senior colleague a strange pinkish piece of card that had fallen out of a returned book, she resignedly replied ‘Oh dear, that’ll be Mr Harris. I’ve told him not to use his streaky bacon as a bookmark. I shall have to have words when he comes in on Thursday.’”
“On Marking Books: The Legend of the Bacon Bookmark” – BiblioBuffet

On gravlax: “Imagine an unpasteurized Camembert cheese in the form of a fish, made by a desperate Viking.”
“No Longer an Underground Sport” – The Washington Post

‘Eating Muppets’ from The State – Eat Me Daily

In Dairyland, a book on ‘Food’ sparks debate – AP via Chicago Tribune

“Their most-sought-after crop is white Iroquois corn, which they’ve helped bring back from near extinction.”
“Field Report: Family Heirlooms” — New York Times Magazine

“Restaurant fare appears more complicated and quite often, tastes more sophisticated than a home-cooked meal.”
“Pass-Through Cooking” — Serious Eats

“It’s the equivalent of eating high on the hog, and it doesn’t just mean a lot of wasted meat. It means a lot more animals raised in confinement. How else can farmers afford to increase production when there’s increased waste?”
“Why Cooking Matters” — The Nation