We've talked about the folks over at Perennial Plate here before but it's been a while since we've stopped by to see what Daniel and Mira are up to. Although Perennial Plate started three years ago as a very local project featuring the foodshed of northern Minnesota, they've gone global this year with visits to Japan, China and India. The stories about the people and the food they grow, cook, and eat are absolutely not to be missed.
On March 12, 1967, Walter Cronkite gave his viewers a tour of a 21st century home, and it's a fascinating look at what captivated the imaginations of Americans in the late 60's. It's even more interesting to see what really has come to pass (videophones, newspapers delivered by satellite) to what still seems kind of bizarre (molded on-demand plastic plates?!). The plates were a major feature of the futuristic kitchen, which also has a 'no dirty dishes' policy. Why? Because the used plates are melted down again! Watch the video for more of Cronkite's 2001 vision, and see a transcript below:
This tip will forever transform the way you think about fish skin. First of all, don't throw it away! Instead season and bake the skin on its own for a crisp, salty, and very bacon-like treat. This video from CHOW shows you how:
If you're looking for a clever yet easy-to-understand Italian cooking app, we think we've found it. Sara Jenkins' New Italian Pantry is built around the idea that once you have 16 basic Italian ingredients in your pantry, you can create almost any meal with whatever other ingredients you have on hand. Picked up some gorgeous greens at the market? Have a little pork you'd like to use up? Just plug in what you have, and the app will show you what you can do with it. Watch the video below to really be impressed:
Allow us to interrupt your mad Thanksgiving prep for a little stress relief. Watching eggs get destroyed in super slow-mo is seriously cathartic. Imagine for a moment that each egg is a personal problem, and KABLAM! So for the moment, forget that last minute dash to the grocery store, forget that your in-laws are arriving in 3 hours, forget that you have to start peeling potatoes, and just watch this. You'll feel better.
Meet Shimizu San, a Japanese restaurant owner who grows his own wheat and makes his own udon. Take a moment and watch his ode to udon — a simple and centered take on sustainable living and eating. And it looks delicious!
Panna is a brand new bi-monthly digital cooking magazine that comes to your iPad through a free app and it is, quite frankly, amazing. In my opinion, app-based cooking media has so far been clunky and too derivative of print media. Panna founder David Ellner, on the other hand, created a video-based cooking magazine that takes full advantage of up-to-the-minute technology to give the kind of hands-on instruction that's often needed to make a recipe truly useful. Read on for more on how Panna works and for why I think this magazine is so terrific.