I have a birthday coming up, and I will be making the glory that is bo ssam in celebration this weekend. But I'm stymied on the rest of the meal. [more inside]
I need suggestions for lunches that I can take to college with me, in my backpack, that don't require an ice pack - I just don't have room. The lunch will be consumed within four hours or so. [more inside]
Please help me use up the extra veggies in a delicious way after my Daughter made an amazing Shabu Shabu Dinner... [more inside]
I bought some gesho sticks to make tej (Ethiopian honey wine), and I wound up with more gesho than I'm likely ever gonna use on tej. Is there anything else I can do with it? [more inside]
I'm going to be gone from 8am-9pm three days a week. How do I feed myself? [more inside]
What are some of the tastiest, most interesting regional foods and food products in Europe? [more inside]
When I’m dealing with a lot of emotional stress, my two main coping mechanisms are cooking and gorging myself on all the food I can get my hands on. I’d like to find a way to indulge the former and not the latter. [more inside]
I'm buying groceries (online) for a family member, and need some ideas for things that'll provide them with good nutrition while also being easy to prepare. (Complicated family situation inside, probably relevant) [more inside]
I want to prepare some plain noodles ahead of time and then reheat them when I'm in a cabin with no microwave and no sink. I'll have two gas fire rings, a wood stove, and can bring whatever pots and pans are necessary. Advice? [more inside]
Soaked, now what? [more inside]
I candied some citron to use in lebkuchen, which sadly never got made. Now Christmas is over and I have about a cup and a half of the stuff sitting in my fridge. What can I put this in that isn't a fruitcake?
So I've decided that I need to make my own damn cereal. I DO NOT WANT HOT CEREAL. I want to know how I can make my own COLD cereal, which can be used as the base for milk and blueberries. [more inside]
I have a 12 oz. mason jar of "pure sorghum, standard grade" (3/4 lb) that I bought a few years ago from a local farmers market. I opened it today, and it still looks good, I assume, because I've never actually used sorghum, and don't know what it might look like if it went bad. When I opened it I broke the seal, so I assume there's some chance of it still being edible, but StillTasty.com doesn't have anything for sorghum, commercial or homemade/packaged. So, 1) is it still good after a few years of being stored on a shelf, and 2) what should I do with it?
I recently tasted a beer that is brewed locally and I really enjoyed it. How can I determine which commercial beer would taste the most similar? I won't always be in this region and have access to this brewery. I'm not typically a "beer" person and don't really have tons of knowledge on beer and their flavors, but I enjoy this one and a Guinness occasionally. Thank you in advance.
What are your favorite blogs about farm-to-table, food system, and healthful food news? (NOT looking for recipes) [more inside]
My girlfriend and I are spending the long the weekend skiing in Killington Vermont. We've never been here before, we are looking for restaurant recommendations from locals or folks that have spent significant time here. In particular, places that have decent vegetarian options (I eat eggs and dairy but not fish) would be great. [more inside]
I'm trying to find a US-based source for high-quality green tea, and would love some recommendations for sites that sell it. Also, I need help figuring out what UK-based site I was recently looking at that perhaps had what I'm looking for. [more inside]
I like a pretty regular brand/type of pickles, Bick's Ultimate Garlic Baby Dills. The pickles are crunchy, vinegary and garlicy. I would like some suggestions for better pickles I could buy that have these three qualities. [more inside]
How do I safely execute this blender trick? [more inside]
I'd like to eat more vegetables. Difficulty level: I want to avoid prep (peeling, chopping, cooking) as much as humanly possible. On the plus side, I am happy to just eat things unpeeled, bite into a whole tomato/cucumber/whatever, and eat the veggies raw. Which veggies are edible/delicious given those criteria? [more inside]