How to cook a marijuana marinated turkey


Happy Danksgiving!

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RIP, Paul Prudhomme: TV chef popularized Cajun and Creole cuisine, invented turducken

Chef Paul Prudhomme. photo: shutterstock

If it weren't for Chef Paul Prudhomme, we wouldn't have turducken, and Cajun/Creole cuisine would not have become the global sensation it is today. When the charismatic television chef popularized blackened redfish, it became such an obsession the species nearly went extinct.

Chef Paul

Prudhomme died today, at 75. His restaurant, K-Paul’s Louisiana Kitchen, confirmed the news to CNN, and said he died after a “brief illness,” the nature of which was not further specified.

If you read only one obituary, make it his hometown paper: The New Orleans Times-Picayune. If you're not old enough to remember when he was a fixture on public television, here's a primer on why Chef Paul was so awesome.

At its peak in the 1980s, Prudhomme's profile cast a shadow even over such culinary legends as Julia Child and James Beard, and there was no restaurant-world precedent for the celebrity he enjoyed. The portly chef starred in several cooking shows and home videos, was a regular on local and national TV, appeared on magazine covers and became a best-selling cookbook author a decade before chefs such as Emeril Lagasse, his heir at Commander's Palace, ushered in the age of the celebrity chef. His first of eight books, 1984's "Chef Paul Prudhomme's Louisiana Kitchen, " is still widely considered a classic.

“I think that Paul Prudhomme has had the greatest influence on American cooking, in cultivating the public interest in American food, of anybody I know,” said New York Times food critic Craig Claiborne in a 1988 interview. Read the rest

Adorable little Star Wars desserts offered at L.A. restaurant


The Star Wars merchandise machine is in full death-march, and we're already sick of the Force-sploitation. But this offbeat little gimmick has us smiling--and jonesing for some sweets.

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Simple way to make popcorn on the cob

This looks fun and delicious! (I'd definitely listen to Scott Joplin while eating it too.) Read the rest

“An AirBnB for home-cooked meals” around the world gets $870K in funding

Traveling Spoon’s Stephanie Lawrence and Aashi Vel.

Traveling Spoon is the creation of Aashi Vel and Steph Lawrence (shown in the photo above), who met in 2011 at UC Berkeley’s Haas School of Business. The platform they're building allows you to find awesome home-cooked cuisine around the world. The idea isn't to replace takeout or delivery services, but to help travelers experience amazing local food--foraged or farmed or hunted or farmers-marketed and prepared by skilled locals.

From the "About" page on their site:

Traveling Spoon is like having a friend’s mom cook you a home cooked meal in every country you visit. Traveling Spoon connects travelers with local, vetted hosts to share the joy of a homemade meal in their home and learn about their cultural and culinary traditions passed down through generations.

Are you kidding? I do this already, but it's a lot harder to coordinate by myself. I for one would use the shit out of this service.

From TechCrunch:

They’ve raised $870,000 from investors including the former CEO of Expedia Erik Blachford, George Butterfield, First Round Capital’s Dorm Room Fund, the Chennai Angels and Emily and Anjan Mitra, who own the DOSA restaurants in San Francisco. Bay Area food icon Alice Waters is also an advisor.

Someone's grinding chiles for salsa...

Sample country page on Traveling Spoon website: India. Read the rest

Collapsible silicone pots would be amazing in small, urban kitchens

Camp-gear company Sea to Summit makes a line of collapsible silicone cook-pots with anodized aluminum bases. Read the rest

Amazing beehive cake!


Christine McConnell baked this magnificent "Milk & Honey Cake!" Read the rest

USDA will no longer refer to small raisins as “midgets,” after Little People petition

They prefer to be called Little Raisins.

Review: Pimping my Char-Broil TRU-Infrared grill with a rotisserie robot, and all the fixins

finished chix
Boing Boing's barbecue gadget reviewer found a good, cheap grill on Amazon. But which add-ons, like an automated rotisserie, are worth buying? He investigates and tells all, right after this bite of chicken.

Review: NutriBullet 12-Piece High-Speed Blender/Mixer System

I love this $80 device and use it daily. The problem it solved for me: get produce in my mouth.

Living tomato ripeness chart

Not yet. Not yet. Not yet. Read the rest

The best 'budget' barbecue grill I've found: Char-Broil Performance TRU Infrared 480

I don't expect a $200 grill to last a lifetime. But it has to cook meats and veggies evenly, with good temperature control. And I found a pretty affordable grill that does that reliably.

Greens grown in space are now on Space Station astronaut menu

Crew members on Expedition 44, including NASA's one-year astronaut Scott Kelly, harvested some "Outredgeous" red romaine lettuce Monday, Aug. 10, from the Veggie plant growth system on the nation’s orbiting laboratory.

What's the best oil to cook with?

The BBC investigates. tldr: olive oil. But also: saturated fats perhaps are fine. Read the rest

Fried Jesus: architect of State Fair deep-fried butter

Abel Gonzales Jr was raised by Tex-Mex restaurateurs, and began his career as God of the deep fryer out of necessity, when he was desperate to come up with a dish for the Texas State Fair's Big Tex Choice Award, and all he had was a fryer. Read the rest

Video: How to cook an egg perfectly in just 3 seconds


You'll always have time for breakfast once you learn how to cook an egg in just three seconds, thanks to this helpful video. Read the rest

Colorado bear with munchies breaks into pie shop, eats all pies but one

He did not like strawberry rhubarb. No. Not one bit.

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