Questions in the Food & Drink category.
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July 6

What to give an aspiring mixologist?

Mixologists: What is a really awesome and useful (read: not gold-plated $75 shot glasses) bartending-related gift I can get for a friend? [more inside]
posted by Tooty McTootsalot at 7:57 AM - 19 answers

July 5

Help me food hub!

I'm the co-founder of a developing food hub - any MeFites with experience or involvement with a food hub care to offer their thoughts or advice on best practices? [more inside]
posted by youandiandaflame at 9:05 AM - 2 answers

July 4

A fancy meal, like revenge, best served cold

We are going to see a show in box seats at the Hollywood Bowl, a venue where one can bring a picnic meal as well as wine. We want to have a multi-course (5 courses or more) vegetarian picnic meal as fancy as our surroundings. Any suggestions for dishes? Special snowflake details inside! [more inside]
posted by rednikki at 11:29 AM - 17 answers

Is there a fast and discreet way to defizz beer?

Say like you (me) are going out to a nice restaurant with friends and you would like to order a glass of beer instead of the usual red wine.....but you know it will bring on a painful gas attack due to the fizz. Is there a fast, discreet way to get those bubbles out of your glass? Salt? A pinch of baking soda? Thanks.
posted by Tullyogallaghan at 11:04 AM - 16 answers

What techniques enhance gluten-free vegan cooking?

For the next ten days I'll be caring for a medically challenged friend who follows a gluten-free vegan diet but does not cook himself. This cuisine is new to me. I've looked up numerous recipes--and AskMe has been a trove of information--but I haven't seen much on related cooking techniques. What rules of thumb should I know? [more inside]
posted by carmicha at 9:01 AM - 15 answers

July 3

More adobo, less chilis

I've been using a lot of chilis in adobo lately, but I really seem to use the sauce more than the chilis. Most of the time when using the actual chili, you only need 1 or even a half, while the adobo can be use to make Chipotle flavored, well, everything. Is there somewhere I should look to buy just the sauce? Or a way to make it stretch longer without wasting half a can a chilis?
posted by T.D. Strange at 5:35 PM - 11 answers

July 2

Healthy, low-carb work lunches that I can refrigerate for the week

For weight, money, convenience, and taste reasons I want make pre-portioned lunches for the week on Sundays, bring them all to work on Mondays, and keep them in the work refrigerator all week. I need some ideas for low-carb, healthy meals that won’t get soggy or stale being in the refrigerator for 5 or so days. [more inside]
posted by gregoryg at 9:19 AM - 18 answers

July 1

Old cookbook that is just illustrations

I am looking for the name of an old cookbook, perhaps British, that has no text but just illustrations, like the ones from Popular Mechanics that showed you how to make thing with illustrations, or the wordless illustrations that tell you how to evacuate an airplane. Note: This is an older book, so it's not Picture Cook or the IKEA cookbook.
posted by maxsparber at 1:13 PM - 2 answers

Can I eat this? Berry edition

I found a huge brambling thicket of black raspberries the other day. I want to pick them but am worried about where I found them: an old industrial site. What are my next steps? [more inside]
posted by Elly Vortex at 11:49 AM - 22 answers

June 30

Good recipe for a salad with pickled/marinated vegetables?

I have a craving for salads with marinated or quick-pickled vegetables. You know, where the vegetables end of kind of soft and vinegary and yummy. I'm having a hard time finding anything that sounds really good and properly explanatory online. Please give me your recipes, links, or just your pickled-salads-101 if you're in the know!
posted by kitcat at 1:32 PM - 25 answers

What is the best cocktail class in Chicago? (more inside)

I am looking for a basic, but generally sophisticated/creative cocktail class that my girlfriend and I can attend together. [more inside]
posted by toddforbid at 11:09 AM - 3 answers

June 29

How to remove the smell from sealed wooden bowls?

Mundane question, but: I had a couple of wooden bowls made on Etsy, and they were coated with General Finishes' Oil Based Salad Bowl Finish. The bowls are sealed just fine, but they reek of the finish to the point where it overpowers eating anything. Is there anything I can do to get the smell out? [more inside]
posted by gchucky at 7:07 PM - 3 answers

Cooking class in NYC

I would like to give my boyfriend a cooking class as a birthday present. Any suggestions on where in NYC to go? [more inside]
posted by naoko at 9:11 AM - 11 answers

June 25

How do I get tour buses to stop at my restaurant?

We opened a restaurant about a year ago and we have a huge parking area located along a busy tourist highway. I'd like to get tour buses to take advantage of the parking (and, of course, get their business) but don't know where to start. Anyone have experience in this area?
posted by klinefelter at 9:09 AM - 12 answers

Should I eat it filter...

Prepared beef kabob from supermarket. Has been in refrigerator, uncovered since removing from package yesterday, and was purchased yesterday. I'm assuming this would be fine to grill up in a few hours for lunch, but would there be any reason not to?
posted by efalk at 4:42 AM - 11 answers

June 24

Recommend for me a European beer

I've tried many types of American craft brews. Now recommend for me some mainland European beers. [more inside]
posted by Cool Papa Bell at 1:22 PM - 27 answers

So much mayo

I'm going to make a dish using a small amount of mayo. What else can I do with it if I dislike it plain? [more inside]
posted by Aranquis at 8:02 AM - 33 answers

So, how do I make noodles?

I've been stumped by noodles for a long time. I would really like to be able to look in my fridge, see I have extra veggies and some noodles and whip up a delicious, saucey, noodle dish... I love peanut butter, scallions, soy sauce, curries etc. But I have no idea how to put it all together, can you help? Extra points if you know how to work with Konjak noodles as we have 4 packs in the fridge!
posted by pairofshades at 8:00 AM - 14 answers

June 23

Great Caterers in Toronto?

Looking for recommendation of catering companies, private caterers or restaurants that do event catering in Downtown Toronto. [more inside]
posted by SassHat at 11:14 AM - 4 answers

June 22

Wasting a question on soda pop: Snapple Soda "Raspberry Royale"?

I have an amazing memory of a delicious bottled beverage from the 90s but have never been able to verify it's existence. It was Snapple brand but it was carbonated, came in a glass bottle but with a plastic screwtop you'd find a plastic soda bottle. The flavor was raspberry, I think technically "Raspberry Royale," and it was deep magenta. Anyone else remember this or did I dream it all up?
posted by dahliachewswell at 10:36 PM - 4 answers

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