[Photograph: Not Martha] A layer of crispified cheese makes a delicious topping that also looks like the skin of a diseased, dismembered hand—perfect for Halloween. In her quest to make a meat hand, Not Martha tried two versions of a hand-shaped meatloaf before discovering the most gruesome of them all, featuring a top layer of browned cheese, onion fingernails, and an onion wrist bone. [via Metafilter] Related How to Make Ghostly Eggs Photo of the Day: Meat Head Photo of the Day: Ginger Skeleton Cookies...
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The 1975 film Jeanne Dielman, 23 quai du Commerce, 1080 Bruxelles by Belgian filmmaker Chantal Akerman follows the rote daily routine of single mother Jeanne Dielman over three days, with a focus on housework. Naturally, that includes a significant amount of food preparation. Not having seen the movie, I'm taking the New York Times movie critic Vincent Canby's word for it: It's also not a movie to see on an empty stomach. At various points in the film the camera watches Jeanne as she cooks. Without cutting away or using any other ellipses, the movie attends to Jeanne's cooking as if it were a documentary, showing us how she prepares, among other things, what seems to be a succulent...
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For the last few years, folks have debated whether Chicago has matched or eclipsed great North American food towns like New York, San Francisco, or Montreal. While the debate rages on, one factor against our pre-eminence as a serious food town was our lack of fringe specialty food shops. Everyone knows the real top food cities reach a point of saturation where all the mainstream good restaurant ideas are taken and have been replicated a hundred fold and tweaked with zany minor iterations. Thus, the only way to be successful is to pursue culinary improbability, that brand of foodie entrepreneurship that spawns BLT cupcakes, deep fried mayonnaise, Kobe beef and foie gras-topped hamburgers, and Krispy Kreme milkshakes. While it’s true...
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Hot on the heels of our own Meatloaf Appreciation Day, the New York Times claims to have solved the meatloaf conundrum....
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To make a meatloaf cupcake, top a bite-sized lump of meatloaf with mashed potato frosting and corn niblet jimmies. Aw! Meatloaf has never looked so cute....
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Meatloaves from Off the Broiler, The Meatwave, Confabulation in the Kitchen, Last Night's Dinner, Erin Covert, and Nami-Nami. We had so many happy participants in our National Meatloaf Appreciation Day food event that we're sharing submissions in three groups—so much easier for you to digest! 15 more great meatloaf links, after the jump....
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Can you picture then-congressman Richard M. Nixon stuffing his face with meatloaf? Well, he did, and historic Martin's Tavern in Georgetown— where the stuffing used to happen— isn't keeping it a secret. With Meatloaf Appreciation Day just five days away, Martin's is serving the pâté wannabe at this week's Taste of Georgetown, a street fair-cum–gorge fest where nearby restaurants show off mini entrée portions. During the 1940s and '50s, Nixon used to sit at booth No. 2 at Martin's Tavern, a quintessentially Washington power-hitters spot. His usual order? The M-loaf. And this weekend, Martin's will be serving $5 sample portions from—get this—an authentic Watergate Hotel chafing dish! Last month, the Watergate complex was hosting a blow-out liquidation sale inspired by...
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Meatloaf: You can make it from a classic pork-veal-beef mixture or with lean ground turkey. You can flavor-boost it with a packaged soup mix or deck it out with fresh herbs, dried fruits, and exotic meats. Meatloaf lends itself to improvisation while being comforting, and unites tradition and innovation.
We're declaring Thursday, October 18 "National Meatloaf Appreciation Day" and are hosting a cook-along event to capture the festivities. What does this mean for you?
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