Questions in the Food & Drink category.
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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.
I have two, 19oz unopened packages of firm, pasteurized tofu that have been refrigerated since I bought them. They expired on April 19th: 18 days ago. (It says "EXP" before the date.) Are they safe to cook? [more inside]
I bought these smoked turkey legs at the store. Looking at the ingredients, they are cured. I know that some smoked turkey legs are pre-cooked, but these don't look cooked and have the standard "safe handling instructions" sticker. I want to cook them whole, not as part of collard greens or soup. Should I cook these as if they are raw, or as if they are pre-cooked? Bonus points for recipe suggestions.
I always fix a dessert for Mother's Day for my Mom but I am at a loss what to fix for her because she has developed an allergy to dairy and or iodine. So has anyone got any recipes for something I could make that would be good? Thank you for any suggestions.
What's your favorite way to cook goat and lamb? Looking for recipes beyond rack. [more inside]
Veg broth stored in fridge for couple of months – safe to use? [more inside]
Reusable bags? Bento boxes? Old-fashioned tupperware? What's the best solution for my specific work lunch transport needs? [more inside]
I'm thinking about making macarons this weekend! I took a class about a year ago and I'm excited to make the cookie bits but would like easier options for fillings (in particular modifications to premade stuff like jam or frosting that would create a nice taste and texture). [more inside]
A couple years back, I broke the glass bowl of our KitchenAid stand mixer. Bought a new bowl, but now the thread ring is loose. [more inside]
(aka: there's probably a nice unassuming restaurant in an ungentrified part of southern Brooklyn, right? ) While in town for a relative's wedding, 13 of my family members, from 12 months to 70 and all ages in between, are looking for a casual sit-down dinner in New York City on a Saturday evening in June. Could you recommend us some restaurants that would be suitable for us despite all of our clashing requirements & preferences listed inside? [more inside]
I like normal Huy Fong sriracha, but I don't love it. I find it too cloyingly sweet. Does any other brand make a similar chili sauce without any added sugar or sweeteners? [more inside]
Last night I opened two bags of frozen peas: one Hannaford's (store brand), and one Trader Joe's. It was like they were two different foods. The Trader Joes peas were plump, sweet, bright green and the store brand stuff were pebbles. I have only bought storebrand everything for so long that I'm wondering what else I'm missing out on?
I followed this recipe for violet jam scrupulously-except I used liquid pectin instead of powdered. It didn't thicken in the pot, during or after the full rolling boil for 3 minutes. [more inside]
What is the trick to achieving bouncy fish/squid/shrimp balls? [more inside]
I need some suggestions for super quick, super low effort meals to keep in the house at all times. Things that don't take much longer to make than a spoonful of peanut butter straight out of the jar. Things that don't spoil, because I never know when the demon of epic exhaustion is going to strike. Things that I can feel good about feeding to my kid, nutritionally. I have fallen into this trap where it has to be either empanadas from scratch or takeout, and it is unsustainable.
My Girl Scouts have decided they want to have dinner and a movie as one of their cookie money activities. They're open to suggestions. Where should I take them? [more inside]
I need a crash course on street food in different Asian countries! Can you help me? [more inside]
In an effort to step up my bag lunch and picnic game, and in response to a recent Francophile phase, I am seeking recipes for things like rillettes, potted meat, pates, and terrines. Hit me (a couple of specific preferences inside). [more inside]
We have about 15 people, and bars around there are usually packed. Anyone have any ideas? Thanks!