1. Spilly Food Recipes
I usually feel the need to apologize after sending Spilly’s recipes to people. Spilly is a well-intentioned performance-art food terrorist. His concoctions usually fall somewhere between frighteningly disgusting and patently inedible, with ingredients that may or may not be intended for use as food. But his assemblages scratch the same basic itch that has lurked in our subconscious since we were old enough to try putting peanut butter on pizza. (What, you didn’t?) Basically: What would happen if I mixed these together?
His “recipes” often have a theme, and his aw-shucks writing style is where so many of the laughs come from. Now if you’ll excuse me, I’m off to enjoy a bowl of Spilly nO’s, a breakfast cereal, “A wholesome blend of meat and questionably edible packing materials.”
— Alex Baldinger, The Washington Post
Narrowing it down to just one account is tough, because among the millions of tweets about food from chefs, magazines and food fans with various dietary interests, there is something for everyone on Twitter. However, everyone needs their daily dose of veggies, and you will either be freaked out or inspired by the unusual looking produce celebrated on @UglyFruitAndVeg. From heart-shaped tomatoes to a record-breaking 7-finger carrot claw to a pepper that looks like a face, this account is full of surprises.
But it’s also for a good cause: This campaign from @EndFoodWaste is meant to bring awareness to wasteful practices in our food supply chain and encourages people to hunt for “ugly” produce when they shop for groceries. Their hashtag is #UglyReallyIsBeautiful.
— Janice Morris, Twitter & @TwitterFood
3. Miniature Space
It’s just tiny foods — I have watched hours of these before. I am going to treat myself to an entire viewing of this mini-noodles videos. *Emoji with heart eyes.*
— Julia Carpenter, The Washington Post
A long, long time ago on the Internet — in the year 2000!! — a man put a styrofoam plate full of meat in his neighbor’s yard and checked on it every day to watch it rot. And for some reason, a ton of people were totally taken in by the whole thing, including me. The project still exists online, here. At some point, this project was hosted by The Spark, which later became OKCupid, the dating site. Anyway I’m old, and this is not for the faint of stomach.
— Abby Ohlheiser, The Intersect
5. Tomato Soup Cake
This recipe always gets a strange reaction from people when you say it: a cake that uses an entire tin of tomato soup within the batter. Even at the point when it goes into the oven it smells horrific… but something magical happens as it bakes and transforms into a delicious moist ‘spiced’ cake.
— Ben Ebbrell, SortedFood.com
6. Cooking With Dog
I probably don’t get to call this delightful Japanese YouTube channel “obscure,” given that more than a million people now subscribe to it. But for unenlightened viewers on this continent, “Cooking With Dog” is basically a weekly cooking show in which an unnamed chef makes stuff like sushi and stir-fry in near-total silence … and her sleepy poodle, Francis, narrates it.
Hygienic issues aside (who cooks with a dog on the kitchen counter!?), “Cooking with Dog” is equal parts bizarre, adorable and … kinda useful! Francis is pretty good at explaining the techniques behind even more complicated Japanese recipes. And the “mystery chef,” whoever she is, kindly provides English conversions for all her recipes (… though you’ll probably need a kitchen scale to measure out weird amounts like 1.1 ounces of sour cream). For Thanksgiving, Francis suggests sweet potato kintsuba and tebasaki chicken wings. Looks pretty good to me…!
— Caitlin Dewey, The Intersect
An Instagram account I like that’s sort of just taking off is @putaneggonitnyc — it’s dedicated, as its handle suggests, to the glorious art of putting an egg on anything and everything.
— Elizabeth Cauvel, Elizabeth Cauvel Cooks
8. Cooking in the Archives
Alyssa Connell, 31, is a sixth-year PhD candidate at the University of Pennsylvania and half of the team behind “Cooking in the Archives,” a site dedicated to digging up interesting recipes from Penn’s archive of handwritten manuscripts and rewriting them for modern cooks. Her 29-year-old partner, Marissa Nicosia, graduated in the spring and now teaches at Scripps College in Claremont, Calif. Both are specialists in literature from England’s early modern period, which extends from the 16th to 19th centuries.
Funded by a grant from Penn’s graduate program, their project is something of a cross between a cooking blog and a public access television history program. The posts are chatty and informative and fall on just the right side of utter nerdiness. (There are frequent references to the Oxford English Dictionary and at least one foray into Shakespeare.)…
Since the site launched in June 2014, the duo has unearthed and modernized dozens of recipes, from the familiar (“maccarony cheese”) to the pleasantly peculiar (“my Lady Chanworth’s receipt for Jumballs”) to the unpleasantly bizarre (“fish custard”).
— Sarah Kaplan, The Washington Post [Read Sarah’s full story about the blog here]
9. What the F— Should I Make for Dinner?
It just adds some humor to the process of cooking dinner (and takes away the pressure of decision-making).
— Jillian Anthony, Time Out New York
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