Questions in the Food & Drink category.
Displaying 1 through 20 of 12862 (random). Subscribe:
My spouse, with a YEAR of treatment for cancer, is done with the hard part. We want to have a beach BBQ-ish to celebrate. We need help with the menu. [more inside]
Tell me about the long terms affects of sichuan peppercorns on your tastebuds. [more inside]
What are ways of carrying or sending lunches for people who work away from home similar to the lunch pails of the US, the Bento Boxes of Japan, and the Dabbas of India? The more obscure the better!
What's your recommended neighborhood watering hole for South Philly (tonight specifically)? A spot that is ok with outsiders(i.e. A solo yuppie like myself) but full of regulars who can saddle up to the bar and strike up convos with bartenders and customers alike. Ideally no fancy cocktail menu and a couple tvs to watch games. South Philly for me meaning Queen Village, Bella Vista, Passayunk Square or adjacent. Hoping to get a feel for the place I'd go if I lived there! Thanks!
Bear with me: can you help me identify a go-to vegetarian meal that would be satisfying to a dinner guest and meet the criteria sketched out below? I know there are many vegetarian meal threads here but I'm really fixated on finding a single utility dish that functions for a vegetarian the way pork tenderloin could for a meat eater. [more inside]
MSP mefites! What is *the* food item to bring back from the Twin Cities? [more inside]
I used to love this pasta salad that I bought at Fairway in the middle of the last decade called "Baton Rouge Macaroni Salad." Anyone know where it went or how to replicate it? [more inside]
I'm making Marcella Hazan's carbonara for someone tonight who really dislikes green salads (also seafood, just to be thorough), so while I would normally serve something like an arugula-based salad on the side to balance the richness of the dish, that's out. [more inside]
I'm abroad for a year and the crappy knife I brought along is getting to be a drag. I'd love to by a chef's knife for daily use that would also be a nice souvenir of Barcelona. Is there a good but not extravagant chef's knife made around here? If so, where should I buy it? [more inside]
Today, even the most obscure ingredient can often be sourced with the click of a few buttons, but back in the day... I'm looking for examples of recent (+/- last 100 yrs) groups of immigrants coming to the US and how either not having access to their usual ingredients or having access to new ingredients may have impacted their traditional recipes. [more inside]
Earlier today I caught a show on TV where they showed a factory where "milk" was produced from different grains and nuts. That piqued my interest to try to make some at home. I can google some recipes (in fact I already have), but I'm interested in hearing plant milk recipes that other mefites have tried and enjoyed, and that were easy (ish) to make at home using only equipment normally found in kitchens (or other parts of the home for that matter).
Food safety: when is it safe to rely on taste/smell, and when do I need to follow specific rules? [more inside]
Most everything I cook has little or no flavor. It never tastes bad; it just doesn't taste. Like there is only texture. [more inside]
Looking for recipes to make in my cast iron pan. [more inside]
I have some frozen ground-beef patties from Costco which are about a year-and-a-half past their best by date. They were bought frozen, stayed frozen, and haven't had any power outages. From looking around online, it doesn't look like they'll poison me (if I'm wrong though, let me know), but is it a waste of time trying to use them up? If not, what sort of things should I use them for which best minimizes freezer-burn taste?
Why does catering appear to run around twice the price of equivalent restaurants? [more inside]
It's 8am. In 10 hours I would like to pull the "worlds best lasagne" out of my oven. Feeling overwhelmed with recipes and options. Any favorites? secret ingredients? Techniques you can recommend? [more inside]
I am very fond of Japanese green tea (sencha, not matcha) but I know very little about it, other than "A few times in my life someone has given me this cup of tea that tasted kind of like lawns and seaweed but in a good way and I must have more of this." I'd like to start exploring what's out there and educating my palate a bit, but … inexpensively. If that's even possible. My beverage budget is in "one six-pack of nice craft beer a week" territory. What should I try? [more inside]
A local coffee shop makes this amazing coffee drink that they call a Mocha en Fuego. It's a mocha with cinnamon and cayenne that I get iced and it's the most delicious coffee drink ever. Please help me recreate it at home! [more inside]
A friend sent a link to this sweet chilli sauce. I'd like to can it, but only if it's safe. What is the opinion of Ask's canning brigade? [more inside]