Questions in the Food & Drink category.
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I'm in Chicago getting ready to fly home to Boston. If I buy an Italian beef sandwich (sold hot) right before I board the airplane at 7pm ET and manage to get it into my fridge at home by around 11pm ET is there any chance that it would be edible tomorrow with a bit of microwaving? By edible I only mean safe to eat -- aesthetics are not a consideration.
Guys I've been trying to smoke a couple pork shoulders for the past four hours. Can't get the temp over 120F. Go time is in 3 hours and I'm about to just throw them in the oven, because they're totally smoked but barely cooked. But the question is, are they safe to eat?
I am going to a friend's house later for an impromptu, casual Thanksgiving dinner. I want to bring a little something to contribute, that would be tasty yet unconventional with turkey dinner. There are a few standout ingredients in my fridge, which include gorditas, flour tortillas, chicken breast, sweet potato and regular potato, refried beans, green onions, chipotle in adobo, salsa, and both mozzarella and cheddar cheese. I was thinking empanadas with the chicken, potato, cheese, and refried beans... but I'd prefer to not have to make dough from scratch. Is there another dish that you'd recommend considering what I've got? Thanks!
I'm looking for a good online resource to stay up to date with the goings-on in the fancy coffee world so I can be a better informed and conscious online consumer of roasted beans. [more inside]
I bought some preserved lemons. Now what? [more inside]
I'm looking to expand my home cooking horizons in the direction of Japan (not sushi, everything else). What are some long-lasting pantry staples I should be looking to acquire on my first trip to a local Asian supermarket? So far I'm planning on Mirin, Hon-Dashi and dark and light Miso. What other specialist ingredients like these should I aim to stock my cupboard with?
I'm prepared to make borscht, I have ingredients, tools, desire, and an overabundance of options. Help me pick the best one. [more inside]
My partner and I jointly try to bring lunches from home throughout the week. I used to do this solo with less problems, but the combination of vegan-only and the amount of food required for two people instead of one is bogging us down. Also, many of our go-tos are soups, and it's hot here which discourages that. Halp? [more inside]
I'm trying to veganize a family recipe for nian gao, or Chinese-American glutinous rice cake. Ener-G Egg Replacer, which is supposed to "just work," hasn't on my first two attempts. What am I doing wrong? [more inside]
I eat out in London loads, but every year I struggle to find a place to host a birthday dinner - please rec me somewhere central where I can book a table for 8. Off-menu requests inside. [more inside]
Help! My favorite go-to sauce looks like it might be discontinued or is on it's way to being discontinued. [more inside]
I'd like to make a recipe for a Thai-inspired braised brisket in a tamarind-palm sugar sauce, but have questions about the amount of liquid involved and making it in a slow cooker. [more inside]
I'm a good cook, but not very confident with seafood as the seafood selection convenient to me are not very appealing. However, the independent supermarket near me is having a sale on frozen mussels this weekend and they look tempting. Are they worth it? What should I make with them, if I do buy them?
My friends and I are having a friendly dessert-off, where we will bring fancy-ish desserts that we have made. I'm now shorter on time than I thought, what should I make? (more inside) [more inside]
Starting new job on Monday with new (to me) solid 9-5 schedule. What are some vegan-friendly make-ahead meals for Friday nights to avoid spending money on takeout? [more inside]
I'm engaged to my wonderful partner, and we'll be getting married in her country (Sweden) with many of our friends and family travelling from my country (Australia). I'm sure they'll want to be there with us for more than a single night, and we want that too. I'd like to figure out if a collective 'summer camp' style thing is workable. [more inside]
This might win me the award for most embarrassing question of the day, but I don't like messing around with bacteria in my food, so I should probably figure this out. [more inside]
I've been doing little cooking challenges for a while. Not every Sunday, but, often, I challenge myself to make something slightly complicated that I've never made before. I've found that I tend toward French/Cajun and, distantly second, Italian. I would like to expand my culinary horizons. [more inside]
What products are on the market that are the opposite of energy drinks? Gas stations and small convenience stores are replete with small bottles of 5 hour energy and cans of Rockstar, but not so much the opposite. I'm looking for examples of drinks which are marketed with the effect of being relaxing or calming.
I'm anosmic (born without the sense of smell) and I have weird smell-related questions pop into my head sometimes. Usually I ask whoever's around, but it's late and no one is presently available so I'm turning to you: how much meat has to be in food to be able to smell that there's meat involved? [more inside]