Questions in the Food & Drink category.
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Last night I made 4 cups of ranch dressing out of 2 cups of buttermilk, 2 cups of sour cream, and 2 packets of Hidden Valley dressing mix. It'll probably spoil within a week, so unless I start eating it in bowls like soup I need ways to use it up besides condiment use. I think it would work fine as the liquid in my trusty buttermilk biscuit recipe, and be great in mashed potatoes. What else could I make with it? [more inside]
A caesar, a brandy old-fashioned, etc. What cocktails define a region and get you strange looks when ordered elsewhere? [more inside]
Do you know of a store in the Toronto area that sells those hollow chocolate eggs that you can personalize for Easter? [more inside]
I'm vegetarian and have a hereditary sensitivity to alliums (onion, garlic, leeks, etc.) Unfortunately I can't identify onion/garlic by taste, so when I go out to eat with my boyfriend I mostly resign myself to feeling sick for the next 24 hours or so. What are some restaurants in the Boston area that serve food I might be able to eat safely? [more inside]
I'm looking for product recommendations from Costco and Trader Joes, with some very specific parameters. [more inside]
I'm hosting a Passover seder next Friday night. (!) One of the things I'm cooking is a brisket. I need to buy a 3.5 lb flat cut brisket sometime between now and Friday morning. What is the risk that the store will run out of said brisket because so many people cook brisket on Passover? [more inside]
I get super hungry at work. I have a fast metabolism and I can feel my blood sugar getting low and then I NEED FOOD NOW and end up spending money at the cafeteria or vending machine, which is too much sugar and too much money. I ride a motorcycle in so it's not convenient for me to physically bring stuff in--I want to set up weekly/monthly auto-renewed deliveries of snacks from Amazon that aren't too sugary or too expensive. [more inside]
Wine-loving mefites: please give me your best wine resources, texts, online communities, podcasts, apps... and anything else you think would help a reasonably food-savvy mefite looking to move beyond "well, I remember I liked this one... I think?" [more inside]
Arirang, my go-to Korean spot on 32nd Street HAS CLOSED. What is a good replacement? How can my heart be satisfied? Any borough! Help me, mefites!
I need to make a big meal of something to eat for lunch over the next few days (will be fridged and microwaved). I have a lot of ingredients that don't make a lot of sense together (to me, at least) that I'd like to use up as much of as possible. [more inside]
I'm in search of recipes which boil down a dish to its most basic (necessary and sufficient) components. So bread: flour, water, salt, yeast and (possibly) oil or butter. Hummus: chick peas, garlic, tahini, lemon juice. Coq au vin: chicken, onions, bacon, garlic, red wine, mushrooms. (Feel free to argue). [more inside]
A few years ago I was in London and I was at the doctor who shop and happened upon an amazing Indian restaurant a couple of blocks away. It was on 2 floors and as I recall family owned and according to the menu been there for a long time. I will be returning to London and want to go back to the restaurant, anyone know what it was? And the address? Thanx in advance.
Does anyone have a firm handle on the traditions and customs of hot cross buns? [more inside]
Quick, I need a gluten-free dessert recipe! It should be fairly easy and require as few specialized ingredients as possible. [more inside]
Just got a new gig, and want to take some potential clients to a nice lunch after a facility tour. The new gig is in Burbank, and in my experience cuisine in Burbank is limited to Frontier Wok, chain restaurants and Ikea meatballs. Please help me with suggestions of good Burbank and Burbank-adjacent restaurants for client lunches. Bonus points for healthy places where fitness-oriented clients can feel at home.
Looking for recipes for dehydrator-created jerky, can be hot, no carbs. Details below the cut. [more inside]
I'm reading/skimming the new cookbook/notebook Prune by Gabrielle Hamilton, which is printed to mimic the binders full of recipes from her restaurant. As such, it contains lots of marginalia. Awesome! But I can't figure out what she means by "wax." [more inside]
I have accidentally acquired a spiralizer and I'm not sure what do do with it besides make zucchini pasta. What else can I make with this thing?
My husband recently went on a big speech about how he likes his meals to have lots of different tastes and flavours, and that uni-flavour meals (like pureed soups or some casseroles) are boring. So now I want to make him a meal where almost every bite is a different flavour!! Brilliant, right? but there are some snowflakey details within. [more inside]
I've been directed by my naturopath to avoid nightshades (tomatoes, peppers, chilies, and others) as a way to improve my eczema. It has been helping so far, but I'm finding I really, really miss Mexican food. I'm talking about the standard stuff: salsa, tacos, fajitas, chilli, YUM. Do you know of any good nightshade substitutes that could be used in these dishes? Or any alternative recipes for these items that do not contain the forbidden foods?