Questions in the Food & Drink category.
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One of my favorite Chinese bakeries sells a taro flavored cake which I love. I want to experiment at home making cookies, cakes, dessert-y type things with a taro flavor - anyone have any recipes that us this root as an ingredient?
I'm currently on Day 29 of whole30. According to the rules of the program, I should spend the next ten days reintroducing foods to see if I have a reaction. The problem is, I don't feel much different (other than a little bit of weight loss)... so should I even bother? [more inside]
Now that it's iced tea season again, we are dearly missing the Mango Iced Tea that Peet's no longer sells. Are there any fans of that tea out there that can recommend a good replacement? It was a black tea with a mild mango flavor, not sweet or herbal at all.
My wife got me the 5L mortier pilon fermenting jar. I'm excited to use it. There are no instructions and I don't want us to die from botulism and I'm convinced this will happen. [more inside]
Having watched a lot of the Great British Bake-off lately, I find myself craving British baked goods like those seen on the show. Where can I go to find the kind of pastries, desserts, puddings, sweet buns etc. in Toronto? Sticky toffee pudding is widely available at pubs. Where can I find everything else?
Let me acknowledge at the outset that this is an incredibly "First World" problem, but I am curious about others' experiences ... Have you noticed that the prepared foods/hot bar/salad bar at Whole Foods seems to have gone downhill in quality over the past few years? I used to go in there and find a million ready-to-eat things that looked delicious, now it's all just meh. Is this a case of familiarity breeds contempt, or have others also noticed a declining trend? Any idea why?
I want to be sure the chocolate I use in my baking (and I use a lot) is ethically sourced. Five or so years ago, I ordered from multiple sources, and settled on one. That source (Mama Ganache) is switching from baking ingredients to finished chocolates. The other sources I checked out are doing the same. [more inside]
what it says on the tin. i'm supposed to transition to a 2000mg/day or less diet, but i'm having a very difficult time finding decent resources for this. i have the sodium girl's low salt cookbook on order from the library. most everything i can find on the web is in gallery form, with comments always starting with 'bland recipe, i added a lot more of (salty ingredients) to make it better.' willing to cook in bulk and raw veggies/salad to be my sides.
I have a venue I can self-cater, now I need a caterer (or more than one) for a party for 60ish people in Toronto. I'd like to have food delivered and setup a buffet when it arrives. Looking for recommendations. Food that goes will with suckling pig, or a suckling pig caterer that will also bring other food, especially welcome. [more inside]
Please help me identify this delicious Mexican hot oil. [more inside]
I'd like to send a friend a birthday dessert on Friday May 26. In the past I've done Milk Bar and Baked by Melissa. I want something new but don't really want to pay Goldbely prices. Any recommendations? Delivery will be in Hell's Kitchen, no allergies or food restrictions!
I want to make this recipe. I only have Madras curry sauce, instead of the powder in the ingredients list. Is this going to work, or should I just give up? What should I change about the recipe to make it work?
What Are Your Favorite Homebrew Recipes? [more inside]
When a good friend and I made general plans to go to dinner tomorrow, she said, "Let's go somewhere FUN!" Really? How do we do that? [more inside]
My liberal, pun-loving, sweets-loving mother wants Trump impeached. While I don't have that kind of power, sadly, I can bake her im-peach-mint...something. What should that something be? It needs to arrive 3 days later, still delicious. I have no canning skills (I've tried), but am a reasonably good baker. Any ideas?
I need a new coffee maker, preferably one that I can set up the night before. It'd be great if it had an integrated grinder. Really looking for convenience over gourmet quality. [more inside]
OK, I pretty sure nothing I'm dealing with will hurt me here, but I'm wondering the best way to go, taste-wise. I have a bunch of really good wild Alaskan salmon in my freezer, in 1 – 2 lb. heat-sealed portions. Just noticed that one of them must have had a breached seal, and is all icey. I've taken it out and am thawing it -- the surface is a sad pale color rather than the bright red of the rest of them. Wondering about the best way of salvaging it. I have some shio koji, and have been experimenting in curing stuff in that, and also have some wood chips for indoor smoking. Any other ideas for savaging what's certainly less-than-ideal fish?
The freezer door was left open for at least a couple hours. I have PTSD from food-related stuff and it's very hard for me to judge objectively if the food in the freezer is still safe to eat or not. [more inside]
I have an event in LA where we need the best tacos (our first choice) to be catered for an event in Downtown LA. Can you suggest ideas from personal experience? [more inside]
I don’t like the taste of any kind of alcohol, so if I’m drinking myself (just for its effects), bottom shelf liquor is fine with me. But I don’t want to subject my friends to that since apparently there is a real taste difference. I also don't care to waste money on anything super expensive, especially since it's most likely to be used in mixed drinks. So what should I buy? I'm in upstate New York, if that matters.