Need tips on how a household of 20-somethings can eat decently on a very small budget. Two large guys who eat like large guys, one average-size girl. They are trying to lose weight and get healthier. Difficulty: she needs to avoid gluten and dairy, and limit carbs somewhat (so they can't do rice and beans every night.) [more inside] posted by Serene Empress Dork at 7:10 AM - 15 answers
I accidentally forgot to put the quiche in the fridge after lunch and discovered it when I came back home. It was left out for about 5 hours, probably at around 70 degrees.
I am getting differing opinions from my internet search.
Should I toss it? posted by Blissful at 11:13 AM - 11 answers
As parents of four year olds we don't get out much, and we're out of touch with the Twin Cities dining scene. Here's what we like; hoping someone has an inspired suggestion... [more inside] posted by werkzeuger at 5:22 AM - 10 answers
I found two weird little green/blue/grey bits inside a 1 lb package of ground beef. Not spots on the outside of the meat but little 3-d bits of something found inside the meat while crumbling it into a pan. It is grass-fed beef from a local ranch. They have all their meat packed at a USDA approved plant and all. This is my first time ordering beef from them so I don't know what to think. I've never seen this in grass-fed or regular beef, ever. What could it be? posted by atinna at 5:46 PM - 15 answers
I'm heading to Seattle next weekend and would like to spend at least part of the time checking out the local pub scene and sampling some tasty Seattle brews. I am staying near the intersection of Madison St. and Boren Ave.; can any Seattle-based MeFites recommend any not-to-be-missed microbreweries or anything or that ilk in the general area? posted by CarrotAdventure at 10:28 AM - 7 answers
My house has a steam oven, something that I had never heard of until, er, I bought my house. So far, I've steamed some unadventurous vegetables and reheated a slice of ham. I have no idea what else I'm supposed to be doing with it. Any tips from the field? [more inside] posted by Admiral Haddock at 8:49 AM - 18 answers
I have a magnificent piece of pork belly- about 2 lb/ 900g of succulent swine flesh... and I'm looking for some inspiration on what wondrous meal I should create with it! [more inside] posted by Philby at 12:42 AM - 12 answers
I've moved to a new place and need to meet some friends. I'm thinking of hosting some casual brunch/dinner parties to help fix this. Problem: I suck at dinner parties. How can I fix this? [more inside] posted by caoimhe at 5:21 PM - 32 answers
Having been thoroughly won over to the pour-over brewing method after experiencing excellent cups of coffee at local cafes, I am now trying to decide which pour-over method/equipment to start using at home. [more inside] posted by incolorinred at 12:28 PM - 7 answers
Dinner Party with fresh Leg of Lamb on the menu. Have 3 legs of lamb, each approx 3.5kg with only one oven to prepare for 16-18 guest with a 7pm start time. The oven itself is a standard one that can hold two legs (2 racks) but nothing more. Calling all Mefi chefs for help with this timing issue - any advice is appreciated. [more inside] posted by Funmonkey1 at 3:15 PM - 8 answers
I would like to eat yesterday dinner's leftovers but they taste kind of weird. I experimented with making a vegan kale pesto (walnuts, nutritional yeast, garlic, lots of raw kale), and mixed it up with quinoa and white beans. Problem is, it tastes like a handful of cut grass, not in a good way, I think because there's so much uncooked kale in it. How do I make this edible for tonight's dinner? I don't mind cooking the kale pesto mix (in a dough?) but need to keep it vegan. posted by Jason and Laszlo at 6:36 AM - 19 answers
I want (bad) candy.
I have been tasked with setting up a Bad Candy Day at work. The goal to have people bring in some type of candy that they dislike, and we'll all sit around and try the candy and laugh at how awful it is..... What awful candies can I buy to make people hate and love Bad Candy Day? [more inside] posted by lstanley at 5:09 PM - 193 answers
Just received a pudding mold, anything I should keep in mind about using it? I've heard one should make an Xmas pudding months in advance - do I start now? Other questions as well! [more inside] posted by miltthetank at 2:06 PM - 5 answers