Questions in the Food & Drink category.
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I picked up a Buffalo Wing habit down in Texas. Now I live in NYC. So does my friend Tony. We need wings. [more inside]
My paring knives keep disappearing. I need a couple, either new or vintage. I'm looking for something that feels decent, not a chintzy little one. Not Made in China would be preferable. I really don't want serrated ones. I like nice solid black handles but it's not mandatory. Budget is $25-50 for 3-5 of them ideally. I'm fine with buying used ones on eBay if you have suggestions.
Staying at an AirBnB and they provided a French press which I've never seen before and can't quite figure out how to use. The plunger has two separate filter-y parts and most perplexing is the fact that there is no spout, so if you put water and coffee in the main part and press it as usual there seems to be no way to pour your coffee (you can try to pour, but only a thin dribble comes out). [more inside]
Does anyone have a tried and tested recipe for a vegan mirror glaze/glaçage? I am trying to do something like this for a birthday cake. [more inside]
Every year around July 4, I host a brunch party. I got one of those triple slow cooker things for a wedding gift almost 5 years ago and haven't used it yet. I would love to use it for this party, somehow. Tell me recipes to utilize this thing. [more inside]
What restaurant is this? My first thought was Chic-Fil-A or Five Guys, but the cup wasn't match and I can't think of any other fast food restaurants with that color scheme.
I am hosting an event tomorrow at a nonprofit and have promised a free sangria bar. I have three types of sangria in mind, but in the interest of saving money, I'm wondering if I can buy fewer ingredients that I can duplicate over two or all three recipes. I'm getting overwhelmed by all the potential combinations, plus a general lack of knowledge on how different liquors will mingle with certain fruit/wine flavors. Help! [more inside]
So I made this "veggie chorizo-spiced chickpea" recipe last night and the results were... meh. The spicing was great but the texture was all wrong. I was expecting extra crispy on the outside, meaty on the inside but wound up with a very slight crispiness and a sort of mealy interior. Is there a way to vastly improve the texture or am I asking too much of my chickpeas?
The kids want French Toast. My wife hates eggs. I get to cook. Yay? [more inside]
I've had great weight loss success by moving more and doing meal prep in advance. I don't love to cook, but in the winter I make chili, soups, and stews and portion them out into individual meal-sized containers for lunch and dinner. I'm happy to have found a system that works. Last summer I ate bean salads as well as fresh green salads with lots of veggies and chicken almost exclusively. The thought of doing that again just makes me want to eat out. [more inside]
I'm looking for a good, inexpensive sushi buffet in Vancouver that is easily accessible via skytrain or bus. We'd also like some place that doesn't serve sharkfin soup. [more inside]
I am looking for fun lunch ideas that I can pack frozen and eat, thawed at room temperature, by lunchtime. I am trying to avoid having to pack an ice pack! [more inside]
I've started seeing a dietitian who has recommended a mindful approach to food and eating as part of my ongoing progress towards health. I'm a busy student and freelancer who is about 50/50 at home or rushing about town to uni, meetings, jobs and shows, but I love cooking: I'd really like to have some mindful snacks that I can have at home or carry in my bag on busy days. What do you recommend, Mefites? [Special snowflakes inside, produced and packed in Australia] [more inside]
I need to pack a handful of transportable (jiggle-proof), nutritious, disposable, filling, tasty, exciting lunches that DO NOT require any sort of refrigeration, can be packed the night before (stowed in the fridge if needed), and will be able to hack it between 70-80 degrees for about 5 hours prior to being eaten. Difficulty level: no pb&j (historically unpopular with this group). [more inside]
I'd love to start grilling. Problems: I don't (yet) have a grill and I have a non-meat-eating partner. I have two specific questions: 1) Charcoal or gas? My dad says there's no easy answer to this... Benefits of each? Any specific grills you love or hate? 2) What can I grill for my vegetarian boyfriend? Recipes or resources would be amazing.
Any one can help me buying a new espresso machine? [more inside]
In the Northeast US around Philly (I don't know about anywhere else) the grocery stores sell peppers called only "long hots" or "Italian long hots." They are pretty great for all kinds of purposes. They aren't actually really hot by my standards, but they are tasty, cheap, easy to use, and do have a bit of heat if you don't clean out the seeds. I'd like to grow some in the garden this year, but from the googling I've done people seem to be unclear about what pepper exactly this is. [more inside]
Hey wine buffs, looking for a winery in the Russian River area that sells wines similar to 'a good Chianti from Tuscany' - any leads? (Please go easy on me, I know nothing about wine.) [more inside]
You're driving from Michigan to Wisconsin, taking I-94 to I-90. You'll inevitably have to drive around Chicago, and want to stop for lunch or dinner somewhere in there. Where do you go? Difficulty level: no cheese-centric cuisine. [more inside]
What's the best way to store store-bought fresh herbs so they last the longest? I usually have cilantro/coriander, scallion, mint, basil (Thai, holy, and Italian), and occasionally sawtooth coriander and Chinese chives on hand. [more inside]