Here is a coffee pot I own. It's meant to hold decanted, already-made coffee, but I'm interested in brewing coffee in it. What's the best, non-pour-over way? [more inside] posted by BostonTerrier at 6:41 AM - 0 answers
Can I Eat This-filter, with a twist. We are doing a sort of Futurist cookbook style dinner which will feature a number of experimental, non-traditional meals. I am planning to make a Casserole of Declining Print Media, which will be a regular lentil stew with strips of various newspapers added just before serving. Will people die if they eat a few bits of newspaper? I figure its OK because don't English people wrap their chips in it? posted by dontjumplarry at 12:33 AM - 25 answers
I like sparkling white wine, but it always loses most of its fizz by the second day in the fridge. Silver spoons are bogus, champagne caps are no more useful than the metal screw caps I put on, the vacuum pump things actually make it worse (they're good for non-fizzy wine). What could I use to keep my leftovers (which vary in volume) fizzy? [more inside] posted by arnicae at 7:41 AM - 12 answers
Where in the SF Bay Area (including the South Bay) can I find Pliny the Elder on tap?
I know about Bobby G's in Berkeley, but they've been out of it the last few times I've gone. (Is there a particular day of the week when you have to go?)
I also know about this list, but it doesn't really help that much, since you can't tell which of those locations sells Pliny on tap. posted by mikeand1 at 3:31 PM - 13 answers
I know it won't be top notch, but I would like to prepare sashimi at home five nights a week with only one trip to the asian market per week. How can I safely prepare one batch of raw fish for a full week? [more inside] posted by Jenna Roadman at 10:19 PM - 9 answers
I am thinking of scaling back my factory farm meat intake and eating only the happy cows who are given hugs and sunshine every day. Complicating factor is I like a LOT of protein to support my lifting, and I'd never be able to afford as much $7+/lbs meat as I need to support that intake. I would like to hear the experiences of weight-lifting semi-omnivores on how they made this work for them. Bonus question: if I'm cutting out factory farmed meat, should I cut out eggs, fish, and whey protein too, or are the conditions that produce those a little less horrible? [more inside] posted by schroedinger at 1:37 PM - 32 answers
My SO doesn't cook and I travel a lot for work, so before each trip I typically make a week's worth of "breakfast cupcakes" (kinda like this but vegetarian) so she can have some homemade food while I'm away. The shell is store-bought puff pastry.
I recently bought a silicone muffin tray, which I place on a cookie tray in the oven. It works wonderfully, except that even after 50 minutes at 350F bottoms of the "cupcakes" are barely cooked, certainly not puffy and not browned. The rest of the pastry is cooked to perfection.
Any suggestions on how to make the bottoms of the pastries crispier and more cooked? posted by Spurious at 6:41 AM - 9 answers
A year and a half ago my Canadian friend brought me a can of maple syrup from Quebec, which is unavailable in the place where I live. When I took it out today I saw that the unopened metal can is bulging at both ends. Can the syrup be saved? [more inside] posted by zaelic at 5:19 AM - 20 answers
I will preface this by saying I am extremely paranoid about food safety. I today purchased an organic whole chicken from the grocery store. The outside of the chicken smelled great; the cavity, where the giblets were just floating around loose with reckless abandon, had a very slight off-odor, like milk and maybe old blood. I rinsed it and still got a very faint whiff. The expiration isn't for 5 more days. In an effort to be brave, I have put her in the oven anyway. Shall I eat her? posted by sandwiches at 3:31 PM - 16 answers
I am trying to find an app (or even a website I access via my PC) that allows me to: 1) easily schedule meals over the course of a week or month, 2) already has the recipes/ingredients/directions, and 3) allows me to create a shopping list based on ingredients. I swear, I really have looked all over the place and I think my problem is too many choices. [more inside] posted by tllaya at 1:03 PM - 9 answers
I've switched over to keto (very low carb, moderate protein, high fat) eating and it's awesome, but I miss the flexibility of starches when it comes to haven't-shopped-in-two-weeks-what-are-we-going-to-eat dinners. Can you give me your ideas for keto-friendly meals that use quickly-defrostable frozen or otherwise storable ingredients? [more inside] posted by peachfuzz at 10:20 AM - 12 answers
My mum doesn't want to go out for Mothering Sunday, so I'm going to cook for her. I've even more reasons to be grateful to her for than usual this year, so I want to make some thing really special. I'm looking for tried and tested recipes for a supremely decadent fish or seafood dish. A couple of restrictions inside. [more inside] posted by Vortisaur at 6:08 AM - 16 answers
Many years ago as a bachelor I used to make great hash browned potatoes (hash browns).
All I can remember is that I used to par-boil them first, then put them in the fridge. The next day, or several days later I would then shred them with a cheese grater, right into the cast iron skillet, which already had hot oil in it, and fry up some great eating. [more inside] posted by Rad_Boy at 1:11 PM - 14 answers
I'm looking for recommendations for the best/tastiest foods (frozen, packaged, prepared) from Trader Joe or Whole Foods that require minimal prep to prepare. I have a stove, oven and toaster oven, but no microwave (please don't suggest I buy or borrow one; can't happen right now.) I have no diet restrictions and will eat most things other than extra spicey.
The big factor in all this is that they need to take minimal prep to prepare. I broke 2 fingers on my right/dominant hand (broken near where they attach to the hand), and am in a hand brace that can't get wet or get food on it (though I can put plastic bags over it.) So, to work with I have my fumbley left hand, working thumb and index finger on my right hand, and occasional use of a long hours working husband to open jars and cans for me if I plan ahead.
Thanks for any help. I'm getting tired of takeout, plus it gets expensive for the month or so healing time. posted by gudrun at 10:52 AM - 50 answers
I have an opportunity to rent a large-ish cafe/coffee shop/restaurant a few moments walk from the local small town railway station, out the front of the tourist bus stop. What would you do to make it wonderful? [more inside] posted by bystander at 3:27 AM - 86 answers
For the time being, I am deprived of freshly brewed coffee in the work place. This gives me a sad. So please recommend me the BEST instant coffee brand you have ever tasted. It needs to be available in the UK. Thanks guys! posted by Ziggy500 at 2:54 AM - 25 answers
I need some recipes/ideas for treats to make that avoid a host of allergens so that I can make treats for my kid's school as well as for my allergic friends. The problem is coming up with something that actually doesn't hit any of the many allergies. Please help! [more inside] posted by katers890 at 10:33 AM - 41 answers