Questions in the Food & Drink category.
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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?
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]
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.
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]
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!
I am looking for a basic, but generally sophisticated/creative cocktail class that my girlfriend and I can attend together. [more inside]
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]
I would like to give my boyfriend a cooking class as a birthday present. Any suggestions on where in NYC to go? [more inside]
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?
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?
I've tried many types of American craft brews. Now recommend for me some mainland European beers. [more inside]
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]
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!
Looking for recommendation of catering companies, private caterers or restaurants that do event catering in Downtown Toronto. [more inside]
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?
I've recently returned to gin and tonics but in my time off from this old favorite I've quit sugar. Now G+Ts are just too damn sweet. I tried moving over to a better tonic (Fever Tree Tonic Water) and although nicer in general, it's still just too sugary. So gin drinkers of MeFi, what do you mix with your dry gin to keep it dry and refreshing ideally with that bitter quinine type flavor? Is there a less sweet tonic water around? Other mixers? Other simple cocktail recipes with non-obscure ingredients? Thanks!
Hi y'all. My garden is at a time when it's making one or two okra a day. Is there a way to pickle these as I go along? All the refrigerator pickle recipes I find start with boiling a brine. Would it be food-safe to fill a Reditainer with brine, then add a couple okras a day, taking the oldest one out when I wanted a pickle? [more inside]
Hi everyone! I found this Cape Malay curry powder several years ago and was able to order it online until last year but now it seems not to be available. It is my favorite curry powder and I want to figure out how to make it myself. [more inside]
Dig this jar of fermenting fennel in the style of sauerkraut. It's all bubbly and shit! But also the water at the top is all brownish and shit! Is this something I should be concerned about?
Will frozen veggies and rice work with higher-end rice cookers? [more inside]