Slashfood

• Midnight Molded Food: Jellied bouillon with frankfurters
  

  Filed under: Vegetables, Beef, Recipes, Eggs, America, Retro cookery, Soups/Salads

  
  From 500 Snacks: Bright Ideas for Entertaining (1941), Culinary Arts Institute
  
  I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
  
  Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
  
  Previously - Corned Tongue in...
  



• Slashfood Ate (8): Top eight food allergens listed on packaging
  

  Filed under: Grains, Dairy, Nuts/seeds, Fish, Eggs, Slashfood Ate, Shellfish

  
  I've always been thankful that I'm not allergic to anything. I breathe a sigh of relief every time I get to say "not that I know of" when the doctor asks if I'm allergic to anything. At the same time, I've always felt really bad for people who do suffer from food allergies. Lactose intolerance? You poor thing! What? You can't eat wheat/bread? I just don't think I could make it.
  
  I realize that if you are one of the people who...
  



• Stages of the soft boiled egg
  

  Filed under: On the Blogs, Eggs

  For a period of time, long before I was born, my dad was a short-order cook. He worked the breakfast grill, cooking up mountains of pancakes, rivers of bacon strips and more eggs than is possible to count. Because of this experience, he is a master at the art of cooking eggs, be it soft boiled, hard boiled, poached, sunny side up or even over easy, hold the wiggle (a term that describes that perfect point at which the whites are just cooked and the yolks are still beautifully runny).
  
  I credit his egg mastery to my own egg-cooking ease. It...
  



• An engineer's take on the soft-boiled egg
  

  Filed under: Eggs

  
  Bit by slow bit, I have been collecting my preferred egg preparation techniques. The fried egg was easy -- I grew up on my mom's over easy/medium eggs -- liquidy yolks with a nice ring of brown crispies around the edge of the whites. For poached, I use the ladle technique. For hard-boiled, I bring the eggs to a boil, then let them sit with the heat off for a while. But soft-boiled -- I've yet to find a technique I'm perfectly happy with.
  
  Perhaps the Soft Boiled Eggs by Cooking for Engineers will be key. They bring the water to a boil, add the eggs, cover, and boiling...
  



• Tip of the Day: Freezing eggs
  

  Filed under: Eggs, Tip of the Day

  Have you ever wondered what you should do with leftover eggs? Whether they're whole or just a white or yolk is left, consider freezing them.

  Continue reading Tip of the Day: Freezing eggs

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• Dinner sandwiches and a bonus tip
  

  Filed under: Dinner, Eggs, Summer

  
  Last Thursday, I came home from work with absolutely no plan as to what to make for dinner. Most nights I have at least a semblance of a plan, whether it be 1). Eat leftovers from weekend cooking, 2). Turkey burgers and salad or 3). Gather the boyfriend and go out. There weren't any leftovers, nothing was defrosted and Scott was working late, which ruled out option three.
  
  Taking stock of the fridge, my eyes hit upon the teeny farmers market eggs I had picked up the previous weekend. Egg salad it would be, made with...
  



• The Oregonian in 60 seconds: Grilling, green beans and anytime eggs
  

  Filed under: Vegetables, Newspapers, Eggs, in sixty seconds, Meat

  
  
  • With gas costing in excess of $4 a gallon, Diana Morgan (author of Grill Every Day) goes off in search of grillable cuts of meat that cost $4 or less a pound. She comes up with Skirt Steak, Argentine-Style, Grilled Southwest Chipotle Chile Chicken, Grilled Sweet Corn, Black Bean and Cherry Tomato Salad, Espresso-Cardamom-Rubbed Pork Chops and Korean-Style Grilled Short Ribs.
    
  • In addition to all that helpful information about grilling, the FoodDay staffers serve up a wealth of information about making the noble burger....
    
  
  
  
  • An entire farm in a burger
    

    Filed under: Restaurants, Dairy, Beef, Poultry, Pork, Food Oddities, On the Blogs, Eggs, America, Meat, Fast Food, Guilty Pleasures, Head to Tail

    
    
    Behold the Whatafarm burger, which according to alanbeam.net, via about.blank is "a burger ordered from the Whataburger chain and includes chicken, egg, cheese and bacon. 2 parts cow, 2 parts chicken, 1 part pig."
    
    I'm all for the orgiastic multi-species chow down, what with my penchant for Kentucky burgoo (2 formats of cow -- old and young, lamb, pig, and chicken)...
    
  
  
  
  • Record corn prices raise other food costs
    

    Filed under: Grains, Dairy, Beef, Poultry, Cheese, Pork, Eggs, Meat

    
    
    The floods in the Mid-West are causing a nationwide increase in food prices across the board. Corn and soy prices are increasing dramatically which means other foods that depend upon them are increasing as well. Expect to see many grocery items like meats, cheese, eggs, milk, oil, etc. increase in price.
    
    I spent summers as a child in the corn fields of Iowa, many of which have become lakes, with the gently hills small islands. Now many of these farmers are calling it quits, selling off the...
    
  
  
  
  • Food meets art in Netherlands' giant eggs
    

    Filed under: On the Blogs, Eggs

    
    One more great eggs-ample of food art! This piece was created by artist Henk Hofstra, and the Wooster Collective reported back in May about the project that's located in Leeuwarden, Netherlands.
    
    Each egg is about 100 feet wide, and they were spread out in one of the largest squares in Leeuwarden, called Zaailand, where they'll be walked on and photographed for six months.
    
    Diana Eid of Inventor Spot said that this art project was just made for Google Earth, which tickled me to no end. I wouldn't...