Questions in the Food & Drink category.
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I'm engaged to my wonderful partner, and we'll be getting married in her country (Sweden) with many of our friends and family travelling from my country (Australia). I'm sure they'll want to be there with us for more than a single night, and we want that too. I'd like to figure out if a collective 'summer camp' style thing is workable. [more inside]
This might win me the award for most embarrassing question of the day, but I don't like messing around with bacteria in my food, so I should probably figure this out. [more inside]
I've been doing little cooking challenges for a while. Not every Sunday, but, often, I challenge myself to make something slightly complicated that I've never made before. I've found that I tend toward French/Cajun and, distantly second, Italian. I would like to expand my culinary horizons. [more inside]
What products are on the market that are the opposite of energy drinks? Gas stations and small convenience stores are replete with small bottles of 5 hour energy and cans of Rockstar, but not so much the opposite. I'm looking for examples of drinks which are marketed with the effect of being relaxing or calming.
I'm anosmic (born without the sense of smell) and I have weird smell-related questions pop into my head sometimes. Usually I ask whoever's around, but it's late and no one is presently available so I'm turning to you: how much meat has to be in food to be able to smell that there's meat involved? [more inside]
My brother is turning 60 in late November, so we want to do a family dinner out. There will be 3 siblings and spouses, 4 teens 15-19, one a vegetarian, and our mother. She's 89 years old, with very limited mobility. (walker with help, but no wheelchair) [more inside]
Should I eat it? I found a bag of mini babybel cheeses in my fridge. (Like this.) They have a best-before date of.... well... uh... January. (Hey, at least it's still 2016!). They're wrapped in plastic, and then in their distinctive wax. I unwrapped one - it looks totally fine. I want to eat this. I mean... it's cheese. If it's not mouldy its good, right? But... January. Would you eat it?
Meal suggestions: I've got two weeks of work "in the field" ahead and I need small, portable, plant-based meals for a) room temperature and b) heat. [more inside]
I just spent the weekend slinging beverages at a music festival, and have already signed up to be on long crew next year. In anticipation of this, my compatriots have asked me for suggestions to improve our setup, to be provided ASAP so we can find, get donations for, make, or otherwise procure everything before our next fest. Can you assist in drawing up a list? [more inside]
My folks are in town this weekend and Mom is on a low FODMAP diet (the strict version). Looking for recommendations for restaurants (any area of Portland) that will have options for her to choose from, and that are good at helping out people with unusual food allergies. [more inside]
This summer, I discovered I really like raspberry lambic. Lindeman's framboise lambic is readily available to me, but I'd like to expand my horizons. Bonus points for something domestic and less-expensive. What should I try to find or sample?
Help me find a brand of small glass dishes with lids for heating sauces in the microwave. [more inside]
I have a large organic eggplant that I need to use up today. I am also nearly brain dead with kid-related lack of sleep. Tell me what relatively simple recipe I should make. [more inside]
I quick pickled some radishes and daikon about a month ago (so, no canning, no water bath) and I'm wondering if it's still good. I'm finding conflicting responses. Some say 2 weeks, some say 1 month. Pickling enthusiasts, what is the correct answer? I'd taste it (there's no mold) but I don't want to give myself botulism.
As someone trying to make eating healthy easy, cheap, and convenient, what kind of meal-delivery subscription box is right for me? There are so many options now! [more inside]
I am new to cooking, burned my stainless steel pan, and want to understand why I did and how to prevent doing it again. [more inside]
Supermarket roast chicken from Tuesday; it's been stored in a glass tupperware in the fridge in shredded form. Today is Friday. Google says 3-4 days for a cooked chicken. So we're on the edge. I rilly want to mix this in with some instant ramen noodles. Worth the risk?
I need a recipe for a fantastic lamb curry that would be fit for a milestone birthday dinner. [more inside]
Experienced canners, please help me make and preserve a delicious botulism-free coconut pumpkin curry sauce. [more inside]
This Sunday, I'm going to get drunk. Probably really drunk. Is there anything I can do beforehand to prevent a hangover? [more inside]