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Is there a very reliably leak-proof mug that's also microwave safe? I want to microwave my morning drink in the same cup it travels in. It seems like this must exist but the results of my Googling are inconclusive.
posted by CheeseLouise at 11:30 AM - 5 answers

Just purchased a high-end super-automatic coffee maker ( such as this ) and looking for some high-end beans. Are these guys any good? Any other suggestions? [more inside]
posted by jtothes at 11:22 AM - 13 answers

Help! I'm tired of being fat and poor. How do I lose weight while maximizing nutrition with very little money? [more inside]
posted by whitelotus at 9:35 PM - 35 answers

I have lots of nice fresh Halloween candy to give out, but I just discovered I also have a bunch of last year's Swedish fish and Sour Patch candy. They're all in their little individually sealed packets. Should I give them to trick-or-treaters, or toss them? [more inside]
posted by kristi at 1:31 PM - 11 answers

If I bake some basic chocolate muffins now, how do I keep them succulent and delicious for Halloween? (Yes, I am a fairly inexperienced baker)
posted by Omnomnom at 4:20 AM - 10 answers

I cook a lot but I follow recipes a little too slavishly. I've also got a lot of random ingredients I'm trying to clean out and use up. Can you point me at some fridge-clearing, seat-of-your-pants recipe templates or use-what-you-got recipes that would let me mix and match? (Details about what I mean, and things I'm especially trying to use up, inside.) [more inside]
posted by EmpressCallipygos at 10:33 AM - 20 answers

Is it safe and effective to can by placing the jars in a "bath" of steam (i.e. on a rack over boiling water in a pot) rather than in boiling water? [more inside]
posted by Mechitar at 4:53 PM - 7 answers

I have way too many bell peppers and a few hot peppers to go with them. They’re not going to last long. I don’t have the energy to cook anything elaborate, but I would like to process them into something that can last so that they don’t go to waste. What are your favourite easy recipes for using up peppers? I have no dietary restrictions and enjoy all food.
posted by wheatlets at 10:39 AM - 23 answers

I bought a headless & gutted salmon, but am not sure what to do with it. Is the whole thing supposed to be cooked at once, or can we hack off chunks for cooking (We really enjoy salmon fillets steamed in parchment) whenever we like? Obviously thawing, deboning/scaling/portioning/refreezing is a no-go, but is there anything else we should be cautious of?
posted by Alvy Ampersand at 10:36 AM - 6 answers

While I was in the US recently, I bought a pack of Wyler's Light Peach Iced Tea single drink powders meant for mixing into a bottle of water. Unlike most products of this sort (Mio bottles, Crystal Light powders, etc) these Wyler powders do not make me cough. Which raises two questions. [more inside]
posted by jacquilynne at 7:28 PM - 6 answers

Can I make a torta del re recipe in a muffin tin instead of a springform pan? [more inside]
posted by Mrs. Rattery at 5:58 AM - 5 answers

Bought a smoked ham hock, just realized it has a small patch of mold at the end - still safe to eat? [more inside]
posted by limnerent at 1:57 PM - 9 answers

My Deaf friend in Canada wants me to find a Starbucks ASL Connect mug (pictured in this news release) since it is only available in the US. Are there any Starbucks locations in Seattle that still sell this mug?
posted by dokodomo at 12:37 PM - 5 answers

Trying to make some dietary changes and I am looking for tips about how people have made small changes or subsitutions to move towards a Mediterranean diet pattern. I’ve seen some good Asks on Med recipes, but I’m more interested in the incremental changes people have made. Dare I say “hacks”? I do, I do say hacks. So please tell me your med diet hacks!
posted by haptic_avenger at 9:44 AM - 20 answers

I will be hosting 14 kids under 12 years old for pumpkin carving next week. There will be about 6 adults as well. What can you recommend for an outdoor snack to serve? This will be a late afternoon gathering and I don't want them all getting hangry. [more inside]
posted by Emmy Rae at 5:11 PM - 19 answers

I am making hamburgers. I have beef patties, bacon, cheese, lettuce, tomato and pickles. And tomato sauce. What is the best order to layer these ingredients within the bun?
posted by adept256 at 1:58 AM - 17 answers

I have a can of Korean green tea powder that will expire next month. Help me finish it before it expires! [more inside]
posted by whitelotus at 7:36 PM - 9 answers

I’d like to bring the same three components to work every day: oats, potatoes, and veggies (#veganlife). The potatoes and veggies can be together but I’d prefer all three components to be separate. I don’t want the oats to leak in my bag, and I’d like to be able to microwave the potatoes right in the container, if possible. Any suggestions? [more inside]
posted by stoneandstar at 8:21 AM - 11 answers

Very occasionally, when I eat at a restaurant, usually a Mexican or Tex-Mex restaurant (but not always), I have a brief (10-15 minute) spell of sneezing and runny nose. (But not spicy-food results.) It doesn't happen often, but often enough that I have mentally correlated it with Mexican restaurants - but some restaurants never set it off. There's ... [more inside]
posted by jferg at 11:16 AM - 33 answers

My kids (7,5,3) love my homemade flour tortillas, to the point where they refuse store bought. They'll only put grated cheese inside them. I think they're the regular level of fussy for their ages but we haven't had much luck getting them to eat vegetables that aren't in or on a pizza. Can anyone suggest some fillings that they've had success getting kids to eat? Google just gives me the usual mince/black beans/vegetables that I've tried without success. [more inside]
posted by Silentgoldfish at 4:50 PM - 30 answers