We are interested in juicing everything from leafy greens to soft fruits to beets/carrots. I love the idea of the Omega J8003/8004 because of how good it is supposed to be with kale, and I love the idea of making nut butters and pasta, but I would hate to not be able to make pineapple or kiwi juice. Is it really as terrible for soft fruits as some reviewers claim? [more inside] posted by never.was.and.never.will.be. at 1:22 PM - 7 answers
The thing I do with Swiss Chard -- chopped, sauteed w/olive oil, garlic, maybe lemon juice -- is fine. But I've got some chard I want to use tonight, and I'm in the mood for better than fine. What do you do with Swiss Chard that's amazing? posted by .kobayashi. at 12:31 PM - 28 answers
Cityson is graduating from a Western NY University. He's done great, and we're all as proud as we can be. About 8 family members are making the overnight trip, and would like to have a nice dinner after traveling on Friday, the evening before the ceremony, which is on Saturday, May 17. We're all staying at the same hotel in Bath, NY and Cityson requested a family restaurant meal rather than splitting up the extended family, as only a graduate and parents may attend the University-sponsored pregraduation dinner. I don't want to leave my own elderly parents and aunt to fend for themselves for dinner, either. The problem is that we've not eaten out at a restaurant nicer than a diner the entire time he's been a student, and have no idea where to go. [more inside] posted by citygirl at 11:43 AM - 3 answers
When the good folks at Nestle USA (Lean Cuisine) and ConAgra Foods (Health Choice) package the meals that wind up in our microwaves, how do they know how long we should cook them?
I assume it has something to do with volume and density of the food. What else?
And for those of us who like to think about such things: How come you cook some of them all the way through, but others have to be stirred before being reinserted for a second blaze of rays? And how come you cut that slit over the vegetables in some, but not others? And the dessert is pretty much always uncovered. Why is that?
Counting on you, MeFites. posted by John Borrowman at 10:40 AM - 9 answers
My wife loves those thin onion rings and has a birthday coming up. She'd like to celebrate at at some place that has great skinny rings. Can you recommend any restaurants with tasty onion rings in Minneapolis, St. Paul, or any of the Twin Cities suburbs? I can't recall what the onion rings are like at different restaurants and her examples of good rings are from other cities. posted by Area Man at 6:28 AM - 13 answers
Calling all professional cooks -- My brother has found himself transitioning from the wait staff to the kitchen and is hoping to make his way to the sous-chef position. He's very enthusiastic about this and I'd like to give him a gift for his birthday to support this new endeavor. [more inside] posted by amanda at 1:50 PM - 16 answers
I have family coming in for a funeral this week. Our house is the hub, so I'm going to be feeding a group of 10-12 for 5 days. Any thoughts on comforting foods, that are relatively easy to prepare for that many? I am a good cook, but will have to spend some time at work this week, so I won't have tons of time to devote to this. posted by sarajane at 2:06 PM - 17 answers
I am interested in doing a Whole30 for some health reasons. I've done a bunch of reading about it and have already gotten many of the things from the shopping list. I am looking for advice on how to do it with minimal time investment. [more inside] posted by treehorn+bunny at 10:10 PM - 13 answers
After some great success with a lavender and blueberry sauce I was thinking it would be fun to have a whole party based around flower/flowering food and drink. I've got blooming flower tea and rose-infused vodka on the list, and my local market occasionally sells edible flowers around this time of year - but what are some other flower-based dishes I should be looking at? What should I be looking out for in terms of safety and not accidentally poisoning my guests? What kind of springtime courses would be in season? (For the sake of my sanity I'm going to try for buffet style small plates) And is there anyplace online or in the NYC area that specializes in edible flowers? [more inside] posted by The Whelk at 9:59 AM - 29 answers
Due to being really busy at work, being sad about something in my personal life, and having just moved and not yet finished unpacking or making space for myself in the shared kitchen, I'm having a problem with food/having no appetite, and I can't (don't want to) cook much at the moment. Basically eating has become a giant chore and nothing seems good. To help get through the next week or couple of weeks, I would like your suggestions for the best tasting vegetarian convenience foods and super easy recipes that you know of. [more inside] posted by treese at 9:42 AM - 52 answers
I am coordinating the memorial service for a good friend who died March 1st. The service is this Tuesday at a church without a commercial kitchen. I have 3 questions: My friend's widow is paying for the beverages, so there is no caterer involved. There's a concert, then speakers, so the refreshments won't be served until 9 pm. 1. How do I chill beverages (wine, beer, water + non-alcoholic choices) without a refrigerator? We are talking 170 people, in theory, which translates into a lot of liquids. [more inside] posted by Bella Donna at 1:48 PM - 17 answers
When I make instant hot chocolate, the directions always say to put the hot chocolate mix into the mug and then pour hot (not boiling) water on top. This does seem to produce better results than stirring the mix into hot water, although that might be confirmation bias. Does this actually work better? Why? [more inside] posted by Mrs. Pterodactyl at 10:03 AM - 19 answers
me and mrs.chasles and the two littlest chasleses all eat rice, and how! we cook a LOT of white rice in the rice cooker but for flavored rice (think uncle bens type stuff) we switch to the boxes. they are great and savory but very high in sodium and quite a bit more expensive than white rice in the cooker. so how do we migrate from boxed to recipes in the rice cooker (or slow cooker)? the flavors we usually buy are like chicken and herb, wild mushroom, that sort of thing. nothing cheesey etc. In other words is it as simple as "throw some mushrooms in with the rice" or do we need to get more complex?
Now with the background out of the way here is the question distilled down: how do we get that intense creamy flavor in a rice cooker?
we are both good in the kitchen, so complexity or make-in-advance are all ok for us!
thanks for helping! posted by chasles at 9:12 AM - 18 answers
Interested in craft cocktail bars in Miami and Miami Beach. I've been to the Broken Shaker and the Regent Cocktail Club. Would love more suggestions. Thanks! posted by Conrad Cornelius o'Donald o'Dell at 8:16 AM - 1 answers
Recently I discovered a new sensation which is entirely pleasurable - the feeling of having eaten something good. Is this something most people experience? [more inside] posted by jet_silver at 7:18 PM - 18 answers
We're looking for a bakery that can make us a small cake or a small batch of cupcakes with a mind to allergy restrictions (nuts and dairy are the major concerns, but there are a few other items we'd like to avoid as well) somewhere in the vicinity of Indianapolis or Bloomington, IN. Having someone deliver to those areas might also be an option if the price isn't astronomically high. Google turns up one bakery that can accommodate the dairy restrictions, but not the nut restrictions. Any recommendations, or do I need to get out the spray bottle and apron and figure out how to do this myself...? posted by FreelanceBureaucrat at 5:19 PM - 7 answers