Questions in the Food & Drink category.
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I bought a couple of packages of pumpkin and sage ravioli this weekend. Normally, I'd just make a browned butter and sage sauce, but that seems kind of spartan for a weeknight dinner. What could I add to these to round them out a little? I have some pancetta, but was thinking more along the lines of adding a veg. I'm open to making them with the aforementioned browned butter sauce, but could then use a side veg suggestion.
I acquired a taste for a particular style of peanuts in Israel, and I don't know of any source for them in the U.S. Are they available around here? If not, is there a way I can replicate them? [more inside]
I'm having a dinner party for about 10 gals on a nice Fall evening, in my backyard. (If the weather permits.) Think fire pits, mulled wine, apple cider with rum, cozy blankets, and maybe roasted marshmallows. What fancy food should I cook? [more inside]
What to drink with savory souffle at a sci-fi book club brunch? [more inside]
Good news: Homemade veggie stock is delicious. Also, I just found my drain stopper that's been missing for a month. Bad news: Today I boiled a pot full of frozen veggie scraps from the last month. Unfortunately, unbeknownst to me, this bag of scraps also contained this black plastic InSinkErator drain plug. After 45 minutes of boiling, the drain plug does not appear malformed/melted in any way. Can I eat my delicious soup stock or will it kill me?
I've been unemployed for awhile so I've had to radically tighten my grocery budget. Since I was used to just buying whatever I felt like, I need to know how to be more responsible. I am not looking for recipes, I'm looking for general tips such as "buy toiletries from the dollar store, but produce at Aldi" or "download coupons from example.com." [more inside]
How do I serve warm chocolate chip cookies to 150 runners? [more inside]
So I bought some herring in a jar. It was in the refrigerated case but I...sort of forgot about that when I got home, because seriously, it should be shelf-stable, right? [more inside]
Where can I buy Hampton Creek “just.” eat-it-raw cookie dough in San Francisco? [more inside]
I'm interesting in your local fast food traditions. [more inside]
I need advice on how to stop my constant desire/urge to eat. What is the best way to do this? [more inside]
The further I push my (cheap, grocery-store-brand) meat thermometer into cooked meat (or boiling water, for calibration), the higher the temperature on it reads. With just the tip in boiling water, it reads ~120°F/50°C. This suggests to me that it's not measuring the temperature at the tip of the thermometer, but instead integrating the heat energy along the whole of the metal shaft. Question 1: Are there meat thermometers which don't do this, which actually measure the temperature at the tip only? Question 2: If there are, what inexpensive options would you recommend?
I would like to have a big pot of fluffy Mexican restaurant-style red rice and (separately) refried black/pinto beans ready to go in my kitchen at all times. What is going to be the best way to make this happen? [more inside]
I made some scrambled eggs with milk and skim milk "Swiss" cheese. They tasted fine, but as I went back into the kitchen to clean the frying pan, I noticed it was coated in a mysterious thin solid "plasticky" substance that crumbles to the touch. People are telling me not to worry, and I'm not worried it's going to kill me, but WHAT is it and WHERE is it from? (*I don't have much cooking experience, but I've made scrambled eggs many times before and have never seen this.)
I have a question about stewing, casseroles, braising etc. So, you cook a lovely casserole and don't thicken it up so after extracting all the chunky bits there's a lot of sauce left. So you put that in the fridge and then a few days later you think, oh, time for more lovely stodge so you cook up the next one with the leftover sauce as a base and add more stock and other stuff and hey ho, eat the chunky bits, put sauce in the fridge ad nauseaum. Except minus the nauseaum bit because how long can this go for, if you are scrupulously refrigerating the left over sauce in between goes? Forever? (I love stews).
I was reading this cookbook in Australia a few years ago. I think it had a green cover, and had probably been around a while. The author told a lot of stories, which I enjoyed. It was some cuisine that didn't allow garlic or onions. One of the stories was about how the author went to a wedding in NYC? and there was this cook and the food was amazing and so the author followed this cook to India? and cooked for him for a bunch of years in a bunch of places.
Help! I would like to have broccoli or broccolini in my freezer, ready to be roasted when the need for roasted broccoli strikes. [more inside]
I am a decent home cook and I would like to improve my homemade pizza-making skills. Can you recommend the techniques and equipment (and, perhaps, the ingredients and recipes) that will best help me do so? [more inside]
We are heading to Santa Fe for Thanksgiving this year and need restaurant recommendations for Thanksgiving dinner. [more inside]
what candies have the texture of Flintstones vitamins? [more inside]