Questions in the Food & Drink category.
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October 9

Beach BBQ... without the BBQ. Warm appetizers?

My spouse, with a YEAR of treatment for cancer, is done with the hard part. We want to have a beach BBQ-ish to celebrate. We need help with the menu. [more inside]
posted by kamikazegopher at 3:56 AM - 12 answers

October 8

The taste of sichuan peppercorns remains on my tongue a week later...

Tell me about the long terms affects of sichuan peppercorns on your tastebuds. [more inside]
posted by mosk at 5:45 PM - 9 answers

Packed Lunches Around the Globe

What are ways of carrying or sending lunches for people who work away from home similar to the lunch pails of the US, the Bento Boxes of Japan, and the Dabbas of India? The more obscure the better!
posted by Deoridhe at 2:25 PM - 8 answers

South Philly Friendly Neighborhood Watering Hole

What's your recommended neighborhood watering hole for South Philly (tonight specifically)? A spot that is ok with outsiders(i.e. A solo yuppie like myself) but full of regulars who can saddle up to the bar and strike up convos with bartenders and customers alike. Ideally no fancy cocktail menu and a couple tvs to watch games. South Philly for me meaning Queen Village, Bella Vista, Passayunk Square or adjacent. Hoping to get a feel for the place I'd go if I lived there! Thanks!
posted by sandmanwv at 1:23 PM - 7 answers

What is a vegetarian equivalent to a pork tenderloin dinner?

Bear with me: can you help me identify a go-to vegetarian meal that would be satisfying to a dinner guest and meet the criteria sketched out below? I know there are many vegetarian meal threads here but I'm really fixated on finding a single utility dish that functions for a vegetarian the way pork tenderloin could for a meat eater. [more inside]
posted by kensington314 at 10:16 AM - 39 answers

little chocolate joe mauers?

MSP mefites! What is *the* food item to bring back from the Twin Cities? [more inside]
posted by everybody had matching towels at 9:28 AM - 16 answers

Calling all NYC foodies circa 2007 - Fairway Baton Rouge Pasta Salad

I used to love this pasta salad that I bought at Fairway in the middle of the last decade called "Baton Rouge Macaroni Salad." Anyone know where it went or how to replicate it? [more inside]
posted by Borborygmus at 6:36 AM - 1 answers

Vegetable side dish (not green salad) to complement spaghetti carbonara?

I'm making Marcella Hazan's carbonara for someone tonight who really dislikes green salads (also seafood, just to be thorough), so while I would normally serve something like an arugula-based salad on the side to balance the richness of the dish, that's out. [more inside]
posted by tiger tiger at 6:34 AM - 23 answers

Where should I buy a chef's knife in Barcelona? Which knife?

I'm abroad for a year and the crappy knife I brought along is getting to be a drag. I'd love to by a chef's knife for daily use that would also be a nice souvenir of Barcelona. Is there a good but not extravagant chef's knife made around here? If so, where should I buy it? [more inside]
posted by Mngo at 5:21 AM - 2 answers

Yes, we have fruited plains, but we have no bananas...

Today, even the most obscure ingredient can often be sourced with the click of a few buttons, but back in the day... I'm looking for examples of recent (+/- last 100 yrs) groups of immigrants coming to the US and how either not having access to their usual ingredients or having access to new ingredients may have impacted their traditional recipes. [more inside]
posted by jenquat at 12:35 AM - 15 answers

October 7

You can teach me, but please don't charge.

Earlier today I caught a show on TV where they showed a factory where "milk" was produced from different grains and nuts. That piqued my interest to try to make some at home. I can google some recipes (in fact I already have), but I'm interested in hearing plant milk recipes that other mefites have tried and enjoyed, and that were easy (ish) to make at home using only equipment normally found in kitchens (or other parts of the home for that matter).
posted by Promethea at 9:25 PM - 6 answers

Can I eat it? Generally speaking . . .

Food safety: when is it safe to rely on taste/smell, and when do I need to follow specific rules? [more inside]
posted by insectosaurus at 5:40 PM - 10 answers

I am not a good cook but I want to be

Most everything I cook has little or no flavor. It never tastes bad; it just doesn't taste. Like there is only texture. [more inside]
posted by GernBlandston at 2:14 PM - 43 answers

Cast Iron

Looking for recipes to make in my cast iron pan. [more inside]
posted by Aranquis at 11:48 AM - 24 answers

October 6

Frozen Ground Beef - Deadline or suggestion?

I have some frozen ground-beef patties from Costco which are about a year-and-a-half past their best by date. They were bought frozen, stayed frozen, and haven't had any power outages. From looking around online, it doesn't look like they'll poison me (if I'm wrong though, let me know), but is it a waste of time trying to use them up? If not, what sort of things should I use them for which best minimizes freezer-burn taste?
posted by CrystalDave at 6:27 PM - 8 answers

On the cost of catering

Why does catering appear to run around twice the price of equivalent restaurants? [more inside]
posted by jeffburdges at 11:16 AM - 14 answers

Upping my lasagne game.

It's 8am. In 10 hours I would like to pull the "worlds best lasagne" out of my oven. Feeling overwhelmed with recipes and options. Any favorites? secret ingredients? Techniques you can recommend? [more inside]
posted by remlapm at 8:26 AM - 37 answers

October 5

Japanese green tea

I am very fond of Japanese green tea (sencha, not matcha) but I know very little about it, other than "A few times in my life someone has given me this cup of tea that tasted kind of like lawns and seaweed but in a good way and I must have more of this." I'd like to start exploring what's out there and educating my palate a bit, but … inexpensively. If that's even possible. My beverage budget is in "one six-pack of nice craft beer a week" territory. What should I try? [more inside]
posted by nebulawindphone at 7:13 PM - 14 answers

Cinnamon and Cayenne and Chocolate, Oh My!

A local coffee shop makes this amazing coffee drink that they call a Mocha en Fuego. It's a mocha with cinnamon and cayenne that I get iced and it's the most delicious coffee drink ever. Please help me recreate it at home! [more inside]
posted by Weeping_angel at 1:55 PM - 12 answers

Is this sweet chili sauce safe for canning?

A friend sent a link to this sweet chilli sauce. I'd like to can it, but only if it's safe. What is the opinion of Ask's canning brigade? [more inside]
posted by MonkeyToes at 8:33 AM - 5 answers

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