Questions in the Food & Drink category.
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March 28

Where should I eat (alone) in Seattle?

I will be in Seattle alone for one Friday night. Where can I get a decent, sit down vegetarian meal for one? [more inside]
posted by vanitas at 1:16 PM - 10 answers

Seriously Hate This Task

Need a restaurant for Chicago, for dinner, this Thursday, for 7. Must have: good cocktails, at least one vegetarian option that is not pasta. Not be south of Congress, not be north of Montrose. Budget is pretty flexible, looking for nicer or something with a little wow factor, like a view. One diner really hates shared plates--so no small plate communal eating thing. [more inside]
posted by crush at 8:54 AM - 12 answers

Greengages in New York City?

We recently received a fruit basket that contained a container of what I now know were greengages. I had never seen them before, and now we want more. We go to Fairway on the Upper West Side regularly and have never run across them, and I've never spotted them in Whole Foods either. Hoping someone has seen them either recently or regularly, ideally in Manhattan? Dean and DeLuca? Chinatown?
posted by Mchelly at 8:46 AM - 4 answers

March 27

Your go-to lacto-fermentation resources

I am about to start lacto-fermenting at home. I feel like I have always been doing this spiritually, but now I am about to do it physically. Your resources, recommendations and experiences please! [more inside]
posted by turbid dahlia at 8:26 PM - 26 answers

Japanese steakhouse broth soup recipe please?

Have you ever worked in a Japanese steakhouse? Ready to spill your secrets? [more inside]
posted by thebrokenmuse at 9:59 AM - 16 answers

Why can you pressure-cook frozen meat?

So I just got an instapot, and one of the amazing features is the fact that you can drop in a frozen piece of chicken and have it perfectly cooked in no time. My highschool physics is not helping me understand why it's ok to do that with a pressure cooker but not by say baking it. My thoughts were baking may not get the temperature high enough in the frozen center for food safety. Is this not then true for pressure cooking? [more inside]
posted by aeighty at 9:41 AM - 10 answers

Frozen meal from a sketchy freezer: Can I eat it?

I went to Target last night to stock up on convenience meals, and noticed that the freezer unit housing the meals was fogged-up and that a lot of the cardboard inside was damp. The rest of the store was in some state of disarray, and there were random Amy's meals tossed into other areas of the freezer where the windows were clean and everything seemed to be pretty well frozen. But I was so dang desperate for my convenience meals that I bought a couple of them anyway. [more inside]
posted by witchen at 8:14 AM - 6 answers

March 26

Brunch +egg +flour +butter +sugar -milk

I have all the conventional baking ingredients except milk, and would like to make something brunchish. I could use yogurt as a substitute but would prefer not to. What is my most delicious option? Thanks!
posted by Going To Maine at 11:08 AM - 7 answers

Containers for easy, mess free kombucha making?

MeFites who have been making kombucha for a while: what containers have you had success with for your primary ferments? Looking for ones that make it easy to do a transfer to bottles for a secondary ferment.
posted by ryanshepard at 7:09 AM - 8 answers

March 25

Black carbon steel pan with flat bottom

I have a glass top electric stove that only works well with pans that have perfectly flat bottoms. I want to try carbon steel pans to see if they can replace nonstick pans, but many of them seem to be thin and warp eventually after use (based on experience and internet reviews). [more inside]
posted by Nonce at 11:15 AM - 9 answers

March 24

Overthinking a plate of balls

Do you have a favorite recipe or ingredient recommendation for no-bake energy balls/energy bites? Please share! Dietary restrictions/preferences inside. [more inside]
posted by cp311 at 10:11 AM - 11 answers

Help me identify this Korean condiment!

We went for Korean food recently, and with our grill we were served a red dipping sauce - it was bright red, had a paste consistency, and tasted slightly spicy and quite salty/savoury. The waitress said it was called 'dengu', but I must have misheard as nothign comes up when I google. Any idea what this was?
posted by mippy at 5:56 AM - 7 answers

March 23

No one eats like Gaston

How many chickens were employed, at minimum, to provide a steady supply of eggs for Gaston's breakfasts? [more inside]
posted by DoctorFedora at 5:45 PM - 14 answers

March 22

Best Salted Oatmeal Cookie Recipe?

What is the best salted oatmeal cookie recipe? I love the salted oatmeal cookies from Whisked in DC but they're a bit pricey for me to consume constantly and they haven't published the recipe (I wrote to ask). Please help me make delicious salted oatmeal cookies at home! [more inside]
posted by Mrs. Pterodactyl at 11:00 AM - 13 answers

Dining for one in the East Bay

I'll be traveling to the East Bay (Oakland, to be precise) in July, and I'll be alone. Can you recommend places that are good for solo diners? Difficulty level: I really want dim sum. [more inside]
posted by holborne at 8:35 AM - 15 answers

March 21

ideas for cooking with someone on a very restricted diet?

I have a friend who is a very good cook. We mostly hang out by cooking together. Unfortunately, she's now on an extremely restricted diet: no meat from land animals or poultry, no dairy, no gluten, complex carbs only in moderation, basically* no simple sugars. Fruits and vegetables are very likely to be okay. Eggs, pulses, and plant oils seem universally okay. What can we cook together that would entertain us for an afternoon but fit these criteria? Obscure salads? Fancy crudite cuts? [more inside]
posted by d. z. wang at 9:36 PM - 20 answers

Cereal with unrefined sugar

I am looking for a cereal that is sweetened (minimally) with an unrefined sugar (like honey). Anything? [more inside]
posted by falsedmitri at 7:27 PM - 7 answers

Recipes other than icing that use lots of powdered sugar?

Uncovered a bag of powdered sugar that I'd like to quickly use up. Hoping for something more original and/or less tedious than icing a few hundred sugar cookies. I have a candy thermometer but I do not have a marble board. Thanks!
posted by certs at 11:08 AM - 29 answers

March 20

Recipe involving foie gras

I have recently come into the possession of a small (150g) jar of ethical foie gras (ie, naturally fed as opposed to the more traditional gavage). This is my first (and probably only) time eating foie gras, let alone cooking with it, and I'm at a loss. Can the hive mind recommend a recipe for me? [more inside]
posted by ninazer0 at 11:25 PM - 15 answers

Eating and Drinking in Montreal

I'll be in Montreal on business next week, and would welcome suggestions for good places to eat and drink. [more inside]
posted by 43rdAnd9th at 4:23 PM - 9 answers

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