In an attempt to recycle and be thrifty, I find myself searching high and low for a part for an older model Moulinex food chopper - namely the A320 model. Good luck with that, eh? Well it's 700 watts and virtually unbreakable - worth looking around for this part, for sure. [more inside]
posted by watercarrier at 8:33 AM - 5 answers

Is this really an egg poacher? [more inside]
posted by zinon at 4:52 AM - 16 answers

I refrigerated a bottle of Carolan's Irish Cream and it solidified. [more inside]
posted by Allee Katze at 5:31 PM - 6 answers

What are some tasty vegan recipes that can be prepared mostly ahead of time and heated (or reheated in an electric skillet? [more inside]
posted by Dr-Baa at 2:55 PM - 7 answers

It's Eurovision time again which means that as per tradition I need to serve foods from the host country with flags stuck in them. This years it's Sweden, which has not produced, I am sad to say, a bounty of foods that I would like to or can eat; hence I'm looking for recipes. Catch: I'm vegetarian and the food should be able to have a flag stuck in it and not require a huge number of specialist ingredients. Recommendations for Swedish style cocktails also appreciated.
posted by lesbiassparrow at 1:18 PM - 21 answers

Whenever I cook sauerkraut and pork in the crockpot, you can smell it all through the hallway of our apartment building. What are some other cooked foods with strong odors like this? [more inside]
posted by sock puppy at 9:17 PM - 57 answers

I followed THIS RECIPE exactly. Couldn't seem easier or simpler. Problem is, it is a streusel-filled and struesel-topped coffee cake. The recipe said to use a 9x13 pan OR a bundt pan. I used the bundt pan, but never thought about reversing the given order ( in bundt pan, should be layer of streusel FIRST, then layer of batter, then layer of streusel, finally layer of batter) given that in a bundt pan you turn it upside down to serve! As soon as I put in the first layer of batter followed by the streusel filling, per the directions, I realized my mistake. But, alas, it was too late. Cake is now in the oven. I am sure it will taste fine, however, I plan to serve it for mothers day brunch and would love to figure out how to add a layer of streusel or equivalent AFTER it has baked and cooled. Any ideas?
posted by Lylo at 1:10 PM - 9 answers

Which off licences near* Oval tube station in London should I go to tomorrow (Sunday) to buy from a good range of bottled beer? Preferably including London breweries like Meantime or London Fields. [more inside]
posted by knapah at 11:25 AM - 0 answers

Does anyone have recommendations for good potluck dishes that can be transported by bicycle, in a backpack? A lot of things that I usually enjoy making & bringing (i.e., quiche) are out because they'd get hopelessly mangled in transit. A little bit of on-site preparation is possible, but there won't be any actual kitchen facilities at the destination.
posted by Bahro at 9:08 AM - 32 answers

A group I belong to plans to have a book-themed Cupcake Wars party. Everyone's supposed to make a batch of cupcakes with a name based on a book title. Example: The Particular Sadness of Lemon Cupcakes. [more inside]
posted by BibiRose at 5:31 AM - 27 answers

Anyone out there got recommendations for Sunday brunch in the NC Triad, [more inside]
posted by pappy at 3:11 PM - 1 answers

We'll be having a reception of about 60 people at the church hall after Peanut's baptism in June. I'm looking for recipes for finger and party food that will withstand the June heat and that I can prepare over the next few weeks in advance. [more inside]
posted by romakimmy at 11:54 AM - 15 answers

Summer recipes for a hungry crew and a cook who kind of sucks at following recipes? [more inside]
posted by functionequalsform at 7:39 AM - 12 answers

How can I clone the seasonings from Symeon's restaurant in New York? [more inside]
posted by wenestvedt at 7:11 AM - 9 answers

As I've mentioned before, I do so love the whisky. Can you recommend some true special occasion bottles? As a framework, let's say bottles $100 and up that are worth every penny. [more inside]
posted by Admiral Haddock at 7:02 AM - 30 answers

It's strawberry season again, and I expect to be receiving a large haul of local berries this Friday. I'm also planning to have my mother-in-law over for brunch on Mother's Day, and would like to incorporate strawberries into the meal. I've got some good recipes for traditional desserts like cakes/pies/ice creams, but those aren't things I want to serve in the morning. I'm stumped for recipes that seem appropriately brunch-y. What I'm hoping for are recipe suggestions for things that can be integrated into a larger meal featuring eggs, grits, etc. For example, if anyone has a tried and true recipe for strawberry scones or strawberry muffins, that could be good. Fruit salads featuring strawberries as a main ingredient with an interesting dressing? Some kind of strawberry butter to top French toast? Internet.com runneth over with recipes, but I am interested in your proven winners. Thanks!
posted by little mouth at 8:56 AM - 23 answers

Is there a chilean coffee industry? My western European work colleague says she's heard of chilean coffee and that it's supposed to be very good, but as a chilean I've never heard of it, ever. [more inside]
posted by anonymous at 7:33 AM - 9 answers

Are you someone who has worked in a restaurant? Can you tell me why Sunday brunch is apparently the meal people hate to make and/or serve? I have no experience in the food service industry, but as a big fan of brunch, I'm curious for first hand opinions. (Or feel free to tell me that the two examples inside are totally bunk.) [more inside]
posted by librarianamy at 5:33 AM - 37 answers

Hey! I'm in Toronto, it's my b-day tomorrow, and I want to go out for a night of wine and tapas in the west end of Toronto. I'm a real-food eating, grains-avoiding type, and there will be a vegetarian with us. I love Black Hoof, Catch, and The Ace. What else can you recommend?
posted by lizifer at 12:08 PM - 7 answers

What are your "weeknight" go-to grillers? The patio is open for the season! However, I am stuck in a rut grilling burgers, chicken thighs and the occasional brat or steak. Setting up a morning marinade is fine, but I'm not looking for tend-the-fire-all-afternoon sorts of things.
posted by sarajane at 8:21 AM - 35 answers