Questions in the Food & Drink category.
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I'm looking for a recipe for seriously firey, not too sweet or floral, ginger cordial. I'm not looking for a recipe that I'll sip and say "bloody hell that's hot", I'm looking for one that will temporarily rob me of the power of speech. [more inside]
I saw the Carpe Diem cone in the Minnesota State Fair post. They caught my eye and seem like fun. [more inside]
Very old (70+ with one young one) friends getting together for a stroll around the campus and 'would like to wind up with a good cocktail (or two) in the environs. 'Been a long time since we were out there - anyone have any ideas on a nice place for us? Thanks very much.
I was gifted a giant Palmer hollow milk chocolate Easter Bunny (this one, The “GrandBunny”) that’s cracked into a bunch of pieces. I took the pieces out of the box and put them into a plastic bag in my fridge. What can I do with this chocolate? [more inside]
I read all the time about how French ladies indulge in carbs and fat but never gain weight. I'm assuming that the portions are smaller and they don't snack between meals. However, croissants and Brie every day? Really? I haven't been able to find what people actually eat for meals and snacks. [more inside]
My neighbor just dropped off a bag full of bluegill fillets. I love fish, but don't know how took cook most fish. Help? [more inside]
I'm cooking a bevy of fried green tomatoes for a group that includes a person who won't touch "white dairy products" (including mayo, which, yes, is non-dairy, but there you go). What kind of non-standard dipping sauce can I make that is not ranch-like and does not contain milk, buttermilk, mayo, sour cream, yogurt, or raw eggs? Need not be vegetarian or otherwise vegan. (N.b., none of the other tomatoes are ripe yet, so a fresh tomato thing is out.)
So, this morning, I made some slow cooker marinara. Threw everything in the pot, turned the cooker on low for eight hours, and left for work. Got home. The sauce is... not hot. It's not cold. [more inside]
When you're grilling a good size piece of meat (a large steak, a pork tenderloin) - how are you supposed to measure the temperature? I have a good thermometer (http://www.thermoworks.com/Thermapen-Mk4), but the issue is that different parts of the meat will be wildly different. E.g., with a tenderloin - the narrow ends will be 140° while the thick center is less than 100°. When a recipe calls for 140°, for example - how do you decide when that is? When the coolest part is that temperature? When the average of several different spots is that temp?
Looking for cocktails featured in Latin American literature for a library event to be held in October. [more inside]
This summer our family is going to try to wean Grandpa off his "pint of ice cream per night" habit. Help me with your ideas? [more inside]
We have a sippy cup that operates without the internal addition of a valve. Instead it seems to have a rubber gasket built into the sippy portion that keeps water from spilling until suction is applied. It is unbranded. Can anyone point me to sippy cups that are two pieces (cap and cup), rather than three (cap, valve and cup)?
Today we made these pineapple cakes. They taste great, but the shortbread is very crumbly so that they're hard to pick up without falling apart. MeFite baking scientists: how would we want alter this to make the pastry part tougher -- a little bit chewy instead of crumbly?
I'm hoping to organize a party with about 40 people in the next few weeks in Vancouver, BC. Ideally, it would be in a place that would have a low spend-limit, or free. Not picky about location. It would be more drinks than dinner, although I could order some apps for sharing. Does anyone have any leads or previous experience with this? I'm doing this a bit last minute and not super hopeful, but if the geniuses of AskMe can help, I would be ever indebted!
I had a momentary craving, so I made a batch of chocolate pudding. Oh right, I hate pudding's texture and consistency. The flavor is delicious though. What do I do with all this pudding? [more inside]
I'm going to a multi-day event where the homes/restaurants/event halls are all kosher. Give me your top 3 kosher kids snacks. [more inside]
This recipe recommends dry frying salt "at low heat for about 10 minutes until it turn a brownish color". Would this actually change the salt at all? [more inside]
Hi! We're going to be in San Fran this weekend and are looking for somewhere awesome to eat in Chinatown. Where do you recommend? But there's some considerations... [more inside]
My 14 year old Kitchenaid Artisan, while making cinnamon rolls, started to give off smoke. So it is time for a new stand mixer. I use it a few times a week, it will live on my counter. I mostly do muffins, cookies, cakes, quickbreads, white bread etc in it, with the occasional multigrain bread, though mostly I do fewer because I didn't trust the mixer. This mixer's large bowl (5Q I think) is a bit too small, and the dough hook is terrible, and I absolutely do not want the same one. What is my best choice? [more inside]
What's your favorite cafe, bar, or restaurant in Oakland, CA with really comfy seats? I'm imagining something like the front area of The New Parkway theatre with all the couches, except with a bit more privacy/space since this will be a date... does such a place exist? Thank you!