I want to make a drop-off meal for a family of four after the mom gives birth. Mom is vegetarian, dad and the two little boys are not. I am not vegetarian and I have no idea what to make! Ideas? [more inside] posted by Safiya at 4:43 PM - 17 answers
Aside from freezing to make a banana ice cream sort of thing, what can I make using a single ripe banana? I don't like eating bananas plain once they've started turning brown, I don't want to make banana bread, and I don't want to buy anything extra (probably) or do anything very elaborate or calorie intensive (Bananas Foster, for example). [more inside] posted by taz at 5:44 AM - 28 answers
My mentor and his wife are visiting my city and I would like to take them out for an exceptional meal as a gesture of gratitude for all their help. I’d like it to feel hip and trendy but not so noisy that you can’t hear anything. They are both in their late 60s and meat-eaters. What downtown /Yorkville restaurant will really knock their socks off? I want them to feel as if they've been somewhere special. [more inside] posted by OlivesAndTurkishCoffee at 4:07 PM - 8 answers
I moved to the Bay Area recently (San Mateo) and one of the things I've missed most from Chicago has been the amazing beer selection I was able to find at the local liquor chain Binny's. I've tried a couple of BevMo's and some smaller momandpop type places but I've yet to find a place with 4 rows of different beer plus coolers etc. which I could find in Chicago. I miss my selection! Does a place like this exist? Is there a secret bottle shop that I don't know about? Let me know where I can get my beer selection on! posted by Carillon at 9:19 AM - 8 answers
I want to make a large number of small plates of various very spicy and very delicious foods for my birthday next week. Super spicy and super delicious are tied for value in what I'm looking for; I'm not interested in recipes that are all about the heat without being tasty (I'd just pass out grilled peppers if that were the aim). I'm especially interested in finger foods and things that are relatively quick to make, but if it's super delicious and is worth the wait/work, more substantial or utensil-requiring undertakings are also welcome. posted by spindrifter at 8:34 AM - 31 answers
Hipsters and hipster observers around the globe, please tell me about the best or most confusing food, ingredients, dishes in the hipster diet. [more inside] posted by travelwithcats at 4:51 AM - 59 answers
A member of my gaming group has developed a ton of food intolerances/allergies, so I need substitutes for cauliflower and cashews in vegan recipes. And can anyone spot a pattern to her allergies? [more inside] posted by magstheaxe at 4:22 PM - 20 answers
So I've got a two-pound tenderloin defrosting in my fridge, and I'd like to make pulled pork out of it. I've never made pulled pork at all, but I understand it generally calls for pork shoulder, so I feel like I need some extra-special hand-holding to help me figure out how to make it work with a totally different cut of meat. [more inside] posted by ladybird at 8:26 AM - 29 answers
So, at the omniverous .kobayashi. household, I cook dinner. Last week, my partner has expressed a desire to eat meat no more than once per week. I'm on board, but there's a complicating factor: she will not eat seafood, and has just decided that she does not like tofu. I need help planning out our weekly meals. Can you offer ideas for wonderful cookbooks/websites that would help me to meet these restrictions, and/or (especially) ideas for kitchen/pantry staples and hacks that might help make figuring out our weekly dinners easier? [more inside] posted by .kobayashi. at 4:49 AM - 25 answers
I have a large tupperware full of a crystalline white powder. It could be sugar, or it could be xylitol. How can I tell?
So far I've found two possible ways: burn it and record the energy per gram; feed it to dogs. I would prefer not to do the second, as xylitol kills dogs. I'm open to the first, if someone wants to link me to a good experimental method for such. But I'd really love a third way. posted by freyley at 11:28 PM - 16 answers
Ben and Jerry's chocolate chip cookie dough ice cream is fine, but I've realised that what I really like about it is the cookie dough. Do they sell their cookie dough separately? [more inside] posted by ashworth at 6:07 PM - 12 answers
I have a lot of cream cheese. I have a lot of wonton wrappers. I need to make room temp (in hot August weather) appetizers. Hopefully toddlers will like some of them. What recipes do I want?
I'm also happily accepting other recipes or ideas for warm room temp apps, and/or store bought items.
I'm throwing a party in August for my toddler's birthday and am, um, self-catering. It will be an indoor/outdoor party, and our AC isn't great to begin with, so let's assume it will be warm inside as well as hot outside.
I'm planning to rely heavily on Trader Joe's NYC stores for apps and wine, so suggestions are welcome, as they are for other stores or homemade ideas. posted by cestmoi15 at 5:52 PM - 11 answers
I made a big batch of refrigerator pickles last night, and forgot to bring the brine back to a boil before pouring into the filled jars. The brine was warm-hot, but definitely not boiling. Today I have a bunch of cold vegetables that do not taste very pickle-y. Can I strain out the brine, re-boil it and try again in the same jars? Or have I ruined it? posted by mefireader at 10:41 AM - 6 answers
I'm cooking this recipe and it calls for one 7-oz can of fire roasted chilis. Can I substitute a NM dried red pepper? I also have crushed red pepper, but I'm not sure if either would be a good option. posted by onecircleaday at 9:15 PM - 5 answers
My fridge is starting to bulge open with the sheer amount of produce I'm accumulating from my weekly farm box. Please help me come up with ideas to use some of it! Seeking ideas specifically for 1) beets 2) zucchini/summer squash and 3) fennel (possibly looking for help modifying a potato gratin recipe). More inside! [more inside] posted by skycrashesdown at 9:54 PM - 45 answers