Questions in the Food & Drink category.
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Recently poutine came up in a convo I had with a foreigner. After they told me they visited Canada and while here made sure to try poutine, I explained to them that I was familiar with poutine before most Canadians knew what the hell it was and that in the not-too-distant past poutine wasn't well-known outside of Quebec. I estimated that it only started becoming popular outside of Quebec in maybe the late 90s. Am I off in this estimate, MeFi? [more inside]
Can-I-eat-this filter: Homemade chicken noodle soup sitting out on the balcony in the snow, thawed overnight on the counter, then left in the fridge for 2 days. Now it tastes funny... [more inside]
My friend is coming to New York City from Australia this weekend. I'm a local, so I don't have any idea what sort of restaurants I should take her to that both say "New York" and that she wouldn't be able to get in Australia. Thoughts?
Later this year I'm getting transferred to the parent company's operation near Tokyo for 1 to 2 years. As someone who loves to cook, are there any non-perishables I should be considering shipping over? (oils, spices etc?) [more inside]
have Tagalongs gotten smaller. did they used to be bigger. how much smaller. they seem too small tbh
I have an orange tree, a kitchen (and supplies to waterbath can but not pressure can), and a freezer (but not a huge freezer). I would like interesting suggestions for what to do with these things. Level of difficulty: lower-carb household. [more inside]
I made a bulk pork order some time ago, and with it I received a 3lb 'picnic roast' and a 3.5lb pork butt. What is the most delicious way to prepare these that is not pulled pork?
I live in the Northeastern United States. I have an Asian market near work with beautiful specimens of fresh seafood. I'm hard pressed to find an English speaker who can tell me what species of fish a beheaded and skinned fillet is. I only recognize salmon . Is there a website guide where I can find names and images of intact fish next to its fillet after processing?
How long does mass-produced dorayaki (red bean paste filled pancakes) keep on the shelf, unrefrigerated? Difficulty: just ate the last one from a package that was first opened 2 weeks ago. [more inside]
By mistake I bought a bag of parboiled white rice the other day instead of my usual basmati. [more inside]
In Code of the Woosters (PG Wodehouse), reference is made to a "tooth bottle," apparently containing liquor. Anyone have any idea what a "tooth bottle" might be?
I usually eat tacos on soft corn tortillas or flat corn tostadas. There is this McCormick commercial that always makes me crave taco shells. So I get some Old El Paso shells but it doesn't look like the kind in the commercial. In the commercial the shell looks thinner and bigger and crisper/crispier. Is it just the angle or is this a special made? Where can I get some like that? Please help this taco shell is haunting me. Can I recreate it at home?
I recently developed pretty severe allergies to most nuts. Trail mix used to be a huge part of my life even just snacking thru the day but especially while hiking/camping/climbing. I need alternatives that still give me that trail mix boost, and preferably still with a mix of salty/sweet taste and similar texture. Or even just OTHER snacking ideas entirely (that aren't just Clif Bars). More dietary info/restrictions/preferences below the cut. [more inside]
Can we eat the leftover fried chicken that was accidentally left in the oven overnight? [more inside]
My son's fourth grade class is doing a "Night of the Notables" project tomorrow night, in which he has to dress up and act like a famous historical person. He selected Jacques Cousteau, and we're mostly all ready to go with a red knit hat and blue work shirt. Students also have to bring in their notable's favorite foods, enough for at least 20 people to eat while walking around a sea of poster-boards and pint-sized edu-LARPers. It turns out that M. Cousteau's favorite food was steak frites. [more inside]
Spurred on by the Great British Bake-Off show on PBS, I am going to be making my first-ever Baked Alaska for a Downton Abbey finale party this Sunday. I've read a ton of recipes, but I have one question about this dessert. [more inside]
I have a milk frothing wand, a little baby moka pot, milk, and espresso ground coffee. Now what? [more inside]
Pretty basic. Tuesday or Wednesday of last week I crocked up a pound of dried chickpeas in the pot, put in the fridge immediately after. [more inside]
I purchased chicken thighs from a grocery store several days ago. They have a Best-By date that comes up 3 days from now, so according to the package they should still be good. They have been kept refrigerated (and chilled in the winter cold on the way home) and sealed in their original package. [more inside]
What is this magical measuring whisk, and what possible uses could it have beyond the extremely specific one we just saw? [more inside]