Questions in the Food & Drink category.
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We make our coffee in a Pyrex jug with one of those plastic pour-over cones and paper filters. It tastes better than coffee from a fancy machine, but there's a problem. I always measure out a pint of water to boil, and usually get a pint of coffee back. But sometimes it's reduced to as little as 3/4 pint. I guess the rest of the water is absorbed in the coffee grounds, but why does it happen at some times and not others? How can I prevent it?
I hardly drink alcohol at all, but over the past couple years, my girlfriend and I have slowly discovered that we like bitters/digestifs. What are some after-dinner liquors (or digestifs, or bitters, or even brandies, or what have you) that are worth checking out, but won't break the bank? [more inside]
I'm planning to bake a sweet holiday bread (German stollen), but the recipe calls for 1/2 cup of butter per loaf. Yummy, but a daunting amount of fat. If I reduced the amount of butter how would that change the bread (less moist, different texture, etc)? Is there a reasonable substitution I can make for part of the butter?
Opened up a pound of flanken cut ribs and was overwhelmed by a sulfur smell. Beef is within its use by date. Was going to slow cook it for dinner tonight. Should I Eat This?
Tell me about your favorite not-white-tablecloth places in Montreal. Hole-in-the-wall restaurants, good chains, anywhere with counter service, buffets, street food, snacks, lovely cafes or markets that serve food, etc. Some follow-up questions inside. [more inside]
Can y'all please recommend some dairy-free, make-ahead brunch recipes for 4-6 adults? I seek main courses, not side dishes. I would prefer something that is easily transported via a quick car trip and that requires less than 20 minutes to prep for serving at our destination. My kitchen equipment and cooking skills are above average and I am in a US city with easy access to international markets for special ingredients. [more inside]
I've made this recipe once before and was pretty happy with the results...I would like to make the chili tomorrow but do as much prep as I can today, while chopping/working on a separate meal. There are 2 main components to the dish; the chili and the tofu crumbles that you stir in, and I'm hoping to cook the tofu today and be able to stir it in tomorrow. [more inside]
For a Christmas present, I'm looking for three tasty and interesting bottles of wine that I can procure here in Southern California. Deets inside... [more inside]
I'd really like to find an alternative to the extremely useful clip-lock plastic tupperware boxes that can carry even soups without leaking. I just would prefer not be using plastic - health reasons and just a dislike of plastic because of it not biodegrading. Is there any alternative that is similarly useful (can carry liquids)? I guess glass is not an option, as it's too heavy to carry around.
A kind soul gifted me a 8 lbs ham. Now what? [more inside]
I have this basic, manual spiralizer. It meets all my needs except the manual twisting. Can you recommend a good, basic spiralizer that has some kind of feature that helps you twist the zucchini? [more inside]
Recently used a recipe where you could make one creamy chicken base and use it for several different recipes (pasta bake/pie/something with spuds). Minced beef and tomatoes is another common one. What other bases could I make a load of and then make several different things out of, depending on whim?
Please help me be a good host to my awesome in-laws and give me some main dish recipe ideas that are both vegan and keto! [more inside]
I'm a big fan of garlicky greens. Most of the year, those greens are kale. I have regularly seen advice to avoid kale to save money, because it's so "trendy" or "expensive". I've seen this advice in various places (including ask.me) over the last 10-15 years, and I'm wondering why, when in my experience kale is pretty cheap? [more inside]
but I have a "Can we eat it?" question. Do treacle and golden syrup spoil? [more inside]
I'm looking for a low/mid-range blender that I can use to turn steel cut oats and freeze-dried fruit into powder form so I can easily mix into a drink in the future. [more inside]
I bought some sealed plastic containers of freshly-cooked lentil dahl on the evening of Tuesday 31 October and put it straight in the fridge. Just now, the evening of Thursday 2 November, I put it in the freezer. The ingredients are lentils, oil, tumeric and bay leaves. [more inside]
I love making and eating (crustless) quiche, but I'm in search of some new ingredient combinations. Give me some quiches to make! [more inside]
Months ago I volunteered to provide the food for our local shelter's art fundraiser. Normally I'd cook, and enjoy it. However, work and life has thrown some curveballs, and it's become clear I'm overextended. The event is from 4-7 on a Saturday afternoon, so I'd been thinking mostly heavy, savory bites. [more inside]
Looking for the best in beer blogs, magazines, and ephemera. Help me stay on top of the news in my field! [more inside]