I want to get a soda charge holder today. This place is in Seattle but not open today. I want to get it in person because I'm not sure the measurements are the same. I have an older iSi soda siphon and want to bring it in to make sure the charge holder fits. Can anyone think of a place in Seattle that sells seltzer bottle parts or even new seltzer bottles and is open today? posted by kittensofthenight at 10:19 AM - 2 answers
How can I actually make a good soup/general use stock? I feel like I've tried a whole bunch of different recipes and none have ever been better than Swanson's from a box. Seriously I've made it 15+ different times, both chicken and veal. I'm pretty handy in the kitchen and can do most everything else, but not this, help me! [more inside] posted by Carillon at 3:48 PM - 32 answers
Finally got over my aversion to cooking, and now want to make sure I'm not missing anything fun out there!
Hoping you can recommend great websites that have intrigued you, any testimonials on cutlery brands you are in love with (assume I already know what a chef's knife/paring knife is), and hopefully share some "Wish someone had told me THIS when I first started cooking!" advice.
To keep this thread more specific, I'm primarily interested in breakfast dishes and interesting dinners for two. My favorite tastes are in Thai food and hearty, rustic Italian. [more inside] posted by Lipstick Thespian at 2:23 PM - 16 answers
Inspired by dotgirl's cookie question. In college (Houston, TX, 1988-1992), the cafeteria used to make a pie I loved. It must have had a crust of some sort but I don't remember what. It had a thick layer of dry, sweet, chewy, crunchy granola-like (but not granola) stuff - topped with a thick layer of whipped cream type stuff. The granola-like stuff was the key to the deliciousness - chewy yet crunchy at the same time; somewhat rice-krispy like.
I haven't run into it since, and can't find the right terms to get a hit on google. Anybody recognize it?
Thanks! posted by bluesky78987 at 1:59 PM - 13 answers
For Purim this year, we are sending out traditional hamantaschen (this year's fillings are blueberry, strawberry, poppyseed, and chocolate), as well as a triangular meat and potato -filed pasty. We would love to make it a trio of triangles (Hamantaschen Three Ways?), but are stumped what third thing we can make that would complement the first two. [more inside] posted by Mchelly at 12:52 PM - 13 answers
Many years ago, I had a coworker from Long Island who made these delicious cookies and brought them into the office. I've never been able to find them since, and cannot remember what she called them. [more inside] posted by dotgirl at 10:04 AM - 9 answers
I'm trying to recreate this rainbow mosaic cake (by Cakes of Our Lives in Melbourne), and need candies for the sides. The best US possibility I've found is these rainbow tropical gum tabs from Sweetworks/Oak Leaf, but they seem to be available online only in bulk quantities, for use in mall gumball machines and the like. I need suggestions for either (1) other ways to source those chiclets (for instance, anyone know a large brick-and-mortar candy emporium that might be able to do a one-off mail order?), or (2) alternative brightly-colored square/rectangular candies that I could use to create the same effect. [more inside] posted by Bardolph at 9:49 AM - 24 answers
Here is a coffee pot I own. It's meant to hold decanted, already-made coffee, but I'm interested in brewing coffee in it. What's the best, non-pour-over way? [more inside] posted by BostonTerrier at 6:41 AM - 15 answers
Can I Eat This-filter, with a twist. We are doing a sort of Futurist cookbook style dinner which will feature a number of experimental, non-traditional meals. I am planning to make a Casserole of Declining Print Media, which will be a regular lentil stew with strips of various newspapers added just before serving. Will people die if they eat a few bits of newspaper? I figure its OK because don't English people wrap their chips in it? posted by dontjumplarry at 12:33 AM - 40 answers
I like sparkling white wine, but it always loses most of its fizz by the second day in the fridge. Silver spoons are bogus, champagne caps are no more useful than the metal screw caps I put on, the vacuum pump things actually make it worse (they're good for non-fizzy wine). What could I use to keep my leftovers (which vary in volume) fizzy? [more inside] posted by arnicae at 7:41 AM - 12 answers
Where in the SF Bay Area (including the South Bay) can I find Pliny the Elder on tap?
I know about Bobby G's in Berkeley, but they've been out of it the last few times I've gone. (Is there a particular day of the week when you have to go?)
I also know about this list, but it doesn't really help that much, since you can't tell which of those locations sells Pliny on tap. posted by mikeand1 at 3:31 PM - 13 answers
I know it won't be top notch, but I would like to prepare sashimi at home five nights a week with only one trip to the asian market per week. How can I safely prepare one batch of raw fish for a full week? [more inside] posted by Jenna Roadman at 10:19 PM - 9 answers
I am thinking of scaling back my factory farm meat intake and eating only the happy cows who are given hugs and sunshine every day. Complicating factor is I like a LOT of protein to support my lifting, and I'd never be able to afford as much $7+/lbs meat as I need to support that intake. I would like to hear the experiences of weight-lifting semi-omnivores on how they made this work for them. Bonus question: if I'm cutting out factory farmed meat, should I cut out eggs, fish, and whey protein too, or are the conditions that produce those a little less horrible? [more inside] posted by schroedinger at 1:37 PM - 32 answers
My SO doesn't cook and I travel a lot for work, so before each trip I typically make a week's worth of "breakfast cupcakes" (kinda like this but vegetarian) so she can have some homemade food while I'm away. The shell is store-bought puff pastry.
I recently bought a silicone muffin tray, which I place on a cookie tray in the oven. It works wonderfully, except that even after 50 minutes at 350F bottoms of the "cupcakes" are barely cooked, certainly not puffy and not browned. The rest of the pastry is cooked to perfection.
Any suggestions on how to make the bottoms of the pastries crispier and more cooked? posted by Spurious at 6:41 AM - 9 answers
A year and a half ago my Canadian friend brought me a can of maple syrup from Quebec, which is unavailable in the place where I live. When I took it out today I saw that the unopened metal can is bulging at both ends. Can the syrup be saved? [more inside] posted by zaelic at 5:19 AM - 20 answers
I will preface this by saying I am extremely paranoid about food safety. I today purchased an organic whole chicken from the grocery store. The outside of the chicken smelled great; the cavity, where the giblets were just floating around loose with reckless abandon, had a very slight off-odor, like milk and maybe old blood. I rinsed it and still got a very faint whiff. The expiration isn't for 5 more days. In an effort to be brave, I have put her in the oven anyway. Shall I eat her? posted by sandwiches at 3:31 PM - 16 answers
I am trying to find an app (or even a website I access via my PC) that allows me to: 1) easily schedule meals over the course of a week or month, 2) already has the recipes/ingredients/directions, and 3) allows me to create a shopping list based on ingredients. I swear, I really have looked all over the place and I think my problem is too many choices. [more inside] posted by tllaya at 1:03 PM - 9 answers
I've switched over to keto (very low carb, moderate protein, high fat) eating and it's awesome, but I miss the flexibility of starches when it comes to haven't-shopped-in-two-weeks-what-are-we-going-to-eat dinners. Can you give me your ideas for keto-friendly meals that use quickly-defrostable frozen or otherwise storable ingredients? [more inside] posted by peachfuzz at 10:20 AM - 12 answers