Is there a good app (iOS or Android) that will let me create a list of specific beers I want to try, and let me know where I can find them in the area that I'm in? [more inside] posted by jedro at 3:55 AM - 7 answers
We are looking for shelf-stable, packaged proteins and veggies that are gluten free to go in lunches. We know about GoPicnic already, but we'd like some more variety and real vegetables of some sort! Proteins are mostly easy (spreads, dips, cheeses, jerkies), but finding the individual packed shelf stable ones are tough. We have found no veggies that fit the bill at all- we were thinking freeze dried veggies, but that sounds unappetizing and looks really expensive (also not individually packaged). posted by Brent Parker at 10:00 PM - 26 answers
Bought a large bag of unsalted corn chips and didn't realize it until I got home. Store won't take them back without a receipt which I don't have. Do you have an easy method for adding salt to unsalted chips? I'm not talking about pouring salt over the chips. posted by Xurando at 2:28 PM - 19 answers
we are having a sundae bar at our wedding. what is the best (cheapest) way to get very large quantities of candies and chocolates for a sundae bar for 175 people? We're willing to spend money on delicious, but not on packaging. We are willing to ship stuff, but not to pay extravagant fees to do so. We are willing to buy at Costco, but it seems like cheaper should exist somewhere? Also, what are your favourite sundae toppings that you would be excited to see at a sundae bar? Also, if you have any tips about how we should lay it out in a cute way, please feel free to inspire us. thank you! posted by andreapandrea at 1:31 PM - 20 answers
I need to get systematic and quit wandering around with my recipes and data. Which sites/apps/software would you recommend? Are the paid options worth paying for? [more inside] posted by Mngo at 2:04 PM - 6 answers
I’m looking for a customizable meal planner that will provide me with a week-long menu and shopping list for clean, healthy, calorie-dictated meals with recipes based on ingredients that will work for my specific situation (calorie regulated + no processed foods + food sensitivities.) I’m sure this question has been asked/answered before but in reviewing previous posts and recommended sites/tools/apps I can’t find something that will meet *all* of my specifications. [more inside] posted by hapax_legomenon at 2:30 PM - 4 answers
I am looking for some old-fashion kompot recipes (preferably ones which include dried cherry but I am happy to try making different kinds). The arrival of warmer weather has brought back memories of drinking it on warm summer nights.
Thanks! posted by anya32 at 1:53 PM - 1 answers
We are interested in juicing everything from leafy greens to soft fruits to beets/carrots. I love the idea of the Omega J8003/8004 because of how good it is supposed to be with kale, and I love the idea of making nut butters and pasta, but I would hate to not be able to make pineapple or kiwi juice. Is it really as terrible for soft fruits as some reviewers claim? [more inside] posted by never.was.and.never.will.be. at 1:22 PM - 9 answers
The thing I do with Swiss Chard -- chopped, sauteed w/olive oil, garlic, maybe lemon juice -- is fine. But I've got some chard I want to use tonight, and I'm in the mood for better than fine. What do you do with Swiss Chard that's amazing? posted by .kobayashi. at 12:31 PM - 28 answers
Cityson is graduating from a Western NY University. He's done great, and we're all as proud as we can be. About 8 family members are making the overnight trip, and would like to have a nice dinner after traveling on Friday, the evening before the ceremony, which is on Saturday, May 17. We're all staying at the same hotel in Bath, NY and Cityson requested a family restaurant meal rather than splitting up the extended family, as only a graduate and parents may attend the University-sponsored pregraduation dinner. I don't want to leave my own elderly parents and aunt to fend for themselves for dinner, either. The problem is that we've not eaten out at a restaurant nicer than a diner the entire time he's been a student, and have no idea where to go. [more inside] posted by citygirl at 11:43 AM - 3 answers
When the good folks at Nestle USA (Lean Cuisine) and ConAgra Foods (Health Choice) package the meals that wind up in our microwaves, how do they know how long we should cook them?
I assume it has something to do with volume and density of the food. What else?
And for those of us who like to think about such things: How come you cook some of them all the way through, but others have to be stirred before being reinserted for a second blaze of rays? And how come you cut that slit over the vegetables in some, but not others? And the dessert is pretty much always uncovered. Why is that?
Counting on you, MeFites. posted by John Borrowman at 10:40 AM - 9 answers
My wife loves those thin onion rings and has a birthday coming up. She'd like to celebrate at at some place that has great skinny rings. Can you recommend any restaurants with tasty onion rings in Minneapolis, St. Paul, or any of the Twin Cities suburbs? I can't recall what the onion rings are like at different restaurants and her examples of good rings are from other cities. posted by Area Man at 6:28 AM - 13 answers
Calling all professional cooks -- My brother has found himself transitioning from the wait staff to the kitchen and is hoping to make his way to the sous-chef position. He's very enthusiastic about this and I'd like to give him a gift for his birthday to support this new endeavor. [more inside] posted by amanda at 1:50 PM - 16 answers
I have family coming in for a funeral this week. Our house is the hub, so I'm going to be feeding a group of 10-12 for 5 days. Any thoughts on comforting foods, that are relatively easy to prepare for that many? I am a good cook, but will have to spend some time at work this week, so I won't have tons of time to devote to this. posted by sarajane at 2:06 PM - 17 answers