Hunger King

read about the installation here

Food and Gift: 응답하라 1988

An exaggerated caricature but nonetheless holds cultural resonance
(from a current tv show setting the context in 1988 Seoul, Korea). 

In-n-Out Menu hacks

Soba

Sushi chef reviews cheap sushi

Sausage Gravy

Beer Marinade

High steaks in the health game
Archive: How could marinating your meat in beer before grilling possibly be better for your health? A study explains that to reduce the health risk of barbecuing meat, just add beer http://econ.st/1G6FROG
Posted by The Economist on Wednesday, June 3, 2015

Makgeolli

Multi-purpose lemon

Reviving Stale Bread

spinach artichoke crack dip

http://www.food.com/recipe/naughtiest-most-delicious-spinach-artichoke-dip-374231

• Prep Time: 10 mins
• Total Time: 40 mins
• Servings: 8-10

Ingredients

• 1 (10 ounce) packages frozen spinach ( thawed and drained)
• 1 (14 ounce) cans artichoke hearts
• 1 (10 ounce) jars alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 4 ounces cream cheese
• 1 teaspoon bottled garlic
• tortilla chips, for scooping

Directions

1. Preheat oven to 350.
2. Mix all ingredients in a baking dish.
3. Bake, covered, for 30 minutes.
4. Enjoy all of the compliments from your guests

10 Awesome Ways to Season Steak

zucchini crisps

Baked Parmesan Zucchini Crisps

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Jo

Serves: 8

Ingredients

• 1 cup all-purpose flour
• 2 cups Panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 zucchinis, thinly sliced to about ¼-inch thick rounds
• 3 large eggs, beaten
• 1 tsp dried oregano
• salt and pepper

Instructions

1. Lay out a couple paper towels and place the zucchini rounds on the paper towels. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
2. Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
3. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
4. In another shallow plate add the flour which you also need to season with salt and pepper.
5. In a 3rd plate beat eggs, with salt and pepper.
6. Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet.
7. Repeat until all zucchini slices are done. One large baking sheet was enough for me.
8. Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
9. Serve with your favorite dip.

http://www.jocooks.com/healthy-eating/baked-parmesan-zucchini-crisps/

Bukharan Plov recipe

"This Central Asian recipe uses medium grain rice, like Kokuho Rose extra fancy sushi rice, and sesame oil instead of long grain rice and vegetable oil, as the dish would be made in Iran. You can find Uzbeki cumin seeds and barberries online or in Persian or Russian stores."

http://cooking.nytimes.com/recipes/1016811-bukharan-plov-with-beef-carrots-and-cumin-seeds

Hasselback Potatoes

Recipe: How to Make Hasselback Potatoes

• Prep Time: 10 min(s)
• Cook Time: 50 min(s)
• Total Time: 60 min(s)
• Servings: 6

A simple but creative way to serve potatoes. Thinly sliced potatoes baked in the oven. With a crispy exterior and a soft center, these potatoes are a cross between French friends and potato chips.

Ingredients

6 large Yukon Gold – washed, scrubbed, and dried
4 tablespoons melted butter or olive oil
Kosher salt and fresh ground pepper
Grated Parmesan Cheese
1 teaspoon fresh thyme
Optional garnish: Fresh thyme

Instructions

Preheat the oven to 425°F.
Cut deep 1/8-inch to ¼-inch slits into the potatoes being carefully to not cut all the way through so the bottom of the potatoes stay intact.
Brush the potatoes with butter and season with salt and pepper.
Arrange the potatoes in a single layer on a prepared baking sheet that is either sprayed with non-stick spray or lined with parchment paper.
Bake the 30 minutes, and bring the potatoes out of the oven (momentarily).
The layers will look partially separated.  Carefully use a butter knife to help separate any layers still stuck together.
Mix the remaining butter, parmesan cheese, and thyme together and generously brush the potatoes again with this butter mixture including the bottoms. Any remaining butter should be equally drizzled over the potatoes so the butter drips into the cut slices.
Lightly season the potatoes again with salt and pepper.
Bake the potatoes for 25-30 minutes until the center layers are tender.
Allow the potatoes to slightly cool off for 5 minutes before serving.
Garnish the potatoes with fresh thyme if desired.

source 

 

Coffee and Caffeine

21 Pancake Recipes

Hells yes! : http://cooking.nytimes.com/68861692/382788-21-great-pancake-recipes

For the Coffee Heads

16 "bizarre" foods

Food Challenge: 16 dishes

Various diets around the world

Rice Farmer, Vietnam: 2,500 Calories

more here