Ask MetaFilter posts tagged with Cook

Fix tomato sauce indigestion.

zeek321 — Thu, 26 Jun 2008 20:12:25 -0800

Cooking puzzle: Help me nullify the acidity of tomato sauce (and heartburn) in this recipe I've concocted. 1. 2lb browned ground bison
2. bag of frozen blueberries
3. 2 3/4 cups of no-salt tomato sauce
4. 1/2 cup of flax seed
5. Mix all the above together.
(6. topped with a bunch of stuff)
7. Bake on low heat.

The above has slowly started giving me uncomfortable burping-up and heartburn. I took out the tomato sauce and the symptoms went away immediately and completely. However, the tomato sauce makes it taste even better (heh) and it kind of holds everything together. And it's really nutritious.

I'm allergic to eggs, wheat, dairy, and corn.

*Is there anything binding and nutritious that I could replace the tomato sauce with?

*I'd like to get my tomato sauce in a can or something super-easy, but google says there are ways to prepare tomato sauce that are less acidic. Personal experiences and/or store-buyable suggestions?

****Even better, mega bonus points, does anyone have ideas for basic/alkaline ingredients to nullify the acid and add even more nutrition to my crazy recipe? The ingredients should start out basic and should probably stay net basic after they're metabolized. I'm a terrible cook, so I don't know where to start, beyond that.

Besides the indigestion, this recipe really, really works for my body, so thank you!

I'd like to Cook a non english breakfast

Baud — Fri, 06 Jun 2008 09:31:33 -0800

help me find some healthy *and* cooked breakfast possibilities. Dear hive, I would like to start my day with a real cooked meal (meat, vegetables, etc.). It seems that in my case hot food sends positive signals that cold food (non toasted bread) does not.

Traditionnal english breakfast (eggs, sausage, bacon, etc.) feels a bit fatty to me. I'm looking for something hot on my plate, healthy and balanced.

What do you suggest I cook myself while waiting for the first coffee of the day to kick in ?

Back in the kitchen, what do I do now?

reenum — Mon, 19 May 2008 18:34:15 -0800

CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? I learned how to do basic cooking in college. So, I can chop veggies, cook chicken, make an omelette, etc.

I've gotten away from cooking in recent years. Recently, I've gotten the jones for cooking again. Up until now, I've been living on Morningstar Farms food and Jello pudding.

I'm looking to ease back into it, and I've found that cookbooks and recipes geared towards new cooks the best way to do so. I'd also like suggestions on sites that are geared toward budget cooking or sites that can tell me what I can substitute for more exotic/expensive ingredients.

I've tried Googling for beginner recipes and the amount of results have been overwhelming. I've also checked the old AskMe's, but a lot of those have advice mixed in with suggestions for cookbooks/sites. I'd really just like to know about which books/sites I can go to for easy and hopefully healthy recipes.

I've gotten a few 'college cookbooks'. While these have decent recipes, most are uninspired. I'm looking for good food that I make on a weeknight.

So, I ask you: Where are such recipes to be found?

Thanks!

A basket of Morels and a stick of butter, now what?

Toekneesan — Sun, 11 May 2008 12:51:50 -0800

My girls and I just came across these Morels in the backyard. How should we eat them? I've found and eaten Morels before but they were always much smaller. These are 6 to 8 inches long. I've never found them this large. In the past I've sauteed them in butter and thrown them in pasta or stew. But these are like steaks. Any idea how to maximize this bounty?

Yes, the stem and cap are hollow.

Borscht! Help me make some.

dawson — Sun, 20 Apr 2008 20:09:42 -0800

Your favorite borscht recipes, share them, please. I've only ever had really good borscht in Ukraine and Russia. Of course there are many kinds, I prefer hot and hearty with cabbage and meat, but will consider any. I'm really lusting after some and figure at this point it would just easier to make my own, as I'm now in the States but don't live in NYC or Chicago. Any recommendations?

Foodies: ID this soup!!

CreativeJuices — Mon, 31 Mar 2008 11:35:18 -0800

Foodies: Please help me ID this soup!! Also, what are some of your all time best soup recipes? Foodies, help me ID & find a recipe for a pea soup I had in Paris last year. It was the best soup I have EVER had! It was like agreen pea soup with a fried egg and bacon floating on top. It also had some sort of diving nectar (maybe great quality balsamic vinaigrette??) What is this? Just a ritzy French version of pea soup? If you can, point me towards a recipe!! On 2-for, what are you fav soup recipies? Thanks!

How do I contact and arrange a meeting with Ina Garten?

zooropa — Sat, 26 Jan 2008 15:17:34 -0800

How do I contact and arrange a meeting with Ina Garten? My wife is an amazing woman who is celebrating her 30th birthday this year. While she doesn't call herself a foodie, she loves to cook and puts so much of herself into her creations. As she puts it, "Food is Love".

She clearly admires and adores Ina Garten. In return for all the glorious meals she has made since we met (and eventually got married), I would like to somehow arrange for her to meet Ms. Garten.

Does anyone know how to contact her to try and arrange a meeting? Even if it's for just 15 minutes, I know this would be an amazing memory for her and would be an inspiration for years to come.

I know it's a long-shot, but I'm hoping that a good story and an earnest plea would help make this happen. My wife has made me happy for so many years, it would be a wonderful way to return the favor if she were to meet one of her inspirations and heroes.

Help me find a recipe to knock peoples' socks off!

Kickstart70 — Sun, 07 Oct 2007 20:10:24 -0800

I've had this wish for a long time to have one self-prepared food item that is just extraordinary. Can you help me find a recipe that I can make that will 'wow' anyone I make it for? The requirements are simple...not too hot (I love heat, but my wife doesn't care for it, and we have a toddler who should enjoy this too, if I'm lucky), not too cheesy (I am lactose intolerant but can handle some level of dairy with the help of lactase pills), I don't really want this to be a cook-all-day thing, and I would prefer not to have a monstrously huge number of ingredients (12 would be about the most, I guess), or ones that are impossible to get in western Canada in a smaller city.

Things my wife doesn't care for: eggs (will not eat, at all, if in any way detectable), tomatoes (doesn't like the slimyness but is moderately ok with sauce), peppers (unless hard to detect), onion (ditto)

Things I don't care for: umm...cranberry sauce? I really like just about anything.

If at all possible please post or link to a recipe. Remember though, I want this to be fricking amazing, not just "yeah that's pretty good".

Thanks!

my wife is pregnant; we need easy healthy things to cook.

BigBrownBear — Wed, 29 Aug 2007 12:50:01 -0800

my wife is pregnant; we need easy healthy things to cook. on the weekends we make great thing: homemade pastas & pizzas, fresh fish, stews, etc. but during the working week we don't have the time or energy to prepare elaborate dishes.

any suggestions for things quick and easy (that will also be good for the bun in the over)?

There's always room for Jell-O

mostlymartha — Tue, 31 Jul 2007 16:08:47 -0800

Where do I find the website where the woman made frightening retro recipes and then fed them to her friends? Many moons ago, something (very possibly mefi itself) had a link to a blog where the writer tested frightening retro recipes. Many of these recipe contained classically horrifying use of Jell-O, and if I recall correctly, one of the horrible gelatin creations also used tuna.

The site just delighted me, but I can't seem to hunt it down again. I've found numerous repositories of images and snarky commentary on retro cookbooks, but nothing beats the actual reactions of people forced to taste these masterpieces. Any idea what the site was?

Help me bbq better!

efalk — Thu, 19 Jul 2007 08:04:27 -0800

Looking for new BBQ marinades and recipes...(mi) So, i've browsed through all the previous questions here about barbequing, and I'm still looking for information.

Every year I cook for a gathering of 100-200 people. Over the last couple years i've had more control over the food and I've tried to improve on myself each time.

This year i'm looking for some new ideas, for marinades, and even dishes to serve. I'll give a rundown of last year's food to give you an idea. Also, I worked for a year as a prep / line cook, so cooking concepts like sautee don't scare me.

Last years food I prepped and or cooked -
Marinated chicken / vegetable skewers
Marinated shrimp skewers
Hand pressed burgers
Sausages of various types
grilled zucchini
portobello mushrooms
hot dogs, etc

So if you know any super-duper things i should be using as marinade, or ways to cook, etc please let me know. For what it's worth, i try to avoid grilling fish at this party.

BTW, If anyone is interested in checking out the party, it's on last Saturday of this month, in the Portland, OR area. I was the guy that brought the doughnuts to the 8th aniv, so if you remember me and thought, "hey, i'd like to drink free beer and have that guy make me food," well here's your chance.

Rhubarb cherry fajita?

croutonsupafreak — Sat, 01 Jul 2006 10:59:39 -0800

A couple of days ago, I was googling around for help when it came to cooking rhubarb and cherries together. I found a recipe that looked really good that called for baking them wrapped in tortillas with butter, sugar, and I don't remember what else. Now I can't find the recipe any more. Any suggestions on how this might work? I've never cooked rhubarb or cherries before, got both at a farmer's market a few days ago. I don't want to make a pie, because I don't like store-bought crusts and I don't feel like making my own crust today.

I'll take other nominations for ways to combine these two ingredients, as long as it's not just a rhubarb cherry crumble.

Duck, duck, frozen chicken

hamster — Tue, 21 Feb 2006 13:55:09 -0800

I have three pounds of frozen chicken stew meat. What should I do with it? It's great stuff, from what I can tell: organic, free-range and from a local farm. Problem is, it's just me and sometimes a friend, and it all has to be thawed at once. I'll definitely make a simple chicken soup in my small crock pot, and if I do that once or twice, I'll have some to freeze and save. I've never made chicken soup "long-hand," on the stove, but I'm open to trying. Is stew meat good for anything else--can I use it in place of cubed chicken in recipes, or stir-fry it?

Quinoa recipes

purplefiber — Wed, 23 Nov 2005 19:25:54 -0800

Tasty dishes I can cook with quinoa? Every time I eat quinoa I tell myself I have to learn to cook with it. I've finally bought some, but I don't know where to start. What are your favourite recipes?

How do I cook biscuits in high altitudes?

JPigford — Wed, 17 Aug 2005 11:26:21 -0800

How do I cook biscuits in high altitudes? My wife and I just moved to Denver, CO from Jackson, MS and needless to say the altitude has all but killed our biscuit making ability. Nothing seems to be making them rise. They stay flat and taste really floury.

Yum! Chipotle Carnitas

clgregor — Wed, 06 Jul 2005 11:51:01 -0800

There are plenty of recipes for pork carnitas online, but does anyone have the recipe used by Chipotle restaurants? (maybe it is one of these?)

Question number 12994

keswick — Tue, 14 Dec 2004 22:06:46 -0800

What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)

Question number 12036

bondcliff — Mon, 22 Nov 2004 07:22:38 -0800

Somewhere I saw advertised a metal rod that you stick into the cavity of a turkey to conduct heat into the stuffing to eliminate the bird/stuffing safe temperature conflict. Google fails me. Anyone know about this? Does it work? Where can I get one before Thursday?

Question number 11197

obiwanwasabi — Sun, 24 Oct 2004 18:47:41 -0800

What's the best way to poach an egg?

Question number 9851

stonerose — Wed, 01 Sep 2004 18:05:32 -0800

Foodies, two MeFites need advice about what to make as appetizers for the wedding of two friends... come on into the kitchen if you want to know more...

Question number 8329

majick — Tue, 29 Jun 2004 08:41:02 -0800

Ack, I'm not vegan! But I've got a friend with three kids under 9 who is, and they're coming to stay a few days. This hapless carnivore and starchivore needs your culinary assistance to feed adults and kids.

Question number 5695

me3dia — Sun, 07 Mar 2004 20:25:51 -0800

I'm looking for recommendations for a reference cookbook to supplement my current bible, The Joy of Cooking. Your thoughts? [A list of what I've got already will greet you inside.]

Question number 4380

jfuller — Mon, 05 Jan 2004 09:02:22 -0800

What's your favorite recipe that can be prepared ahead of time in bulk and frozen? I'm a single parent with a 13 year old girl to cook for. I work a normal job, then spend evenings doing the Mr. Mom number, housecleaning, clothes-washing, car-repairing, homework-helping etc. etc. My time for even minimal cooking is practically nil and I order pizza or bring home Chinese much too often. Does anyone know something good that I could make several copies of on Saturday and then freeze for later? Some years back Consumer Reports did a review of frozen chicken/veggie pies, and included a recipe for their own homemade and freezable pie that beat all the commercial ones on taste, nutrition and price. That's the kind of thing I'm fishing for here. FYI, I'm a middling cook (my biscuits succeed, my puff pastry fails.) Thanks very much!