I have a loose vegetarian stew recipe that I have made up that is wonderful in the sense that it is flexible and quick. It does have one constant, in that it has a tomato base. What can I sub the tomato content with? [more inside]
posted by piratebowling on Nov 9, 2009 - 19 answers

Should I Eat This? Filter: cooked black beans left in a pot overnight. [more inside]
posted by k. on Nov 7, 2009 - 27 answers

Do you have Madhur Jaffrey's Ultimate Curry Bible on your bookshelf? Could you flip through in search of a pork recipe with mustard seeds? [more inside]
posted by lioness on Nov 7, 2009 - 2 answers

I may be my own personal typhoid Mary. Food safety questions inside. [more inside]
posted by sully75 on Nov 6, 2009 - 29 answers

Can you recommend greener cookware (preferably not cast iron)? [more inside]
posted by cadge on Nov 6, 2009 - 17 answers

Tell me how to make a simple widget to post on my website. A home cook will enter how many cups of an ingredient are called for by a recipe and she'll choose from a list the type of ingredient (e.g. bread flour or baker's sugar) and the widget will convert the volume amount to grams so she can use her food scale to weigh out the ingredient. Can you recommend a widget generator for a nonprogrammer?
posted by markcmyers on Nov 3, 2009 - 8 answers

Friends are coming to dinner and I'm relishing the challenge of finding a recipe that will satisfy the picky eater who doesn't like any vegetables. Can you help? [more inside]
posted by Busy Old Fool on Nov 3, 2009 - 37 answers

dried beans --> canned beans conversion [more inside]
posted by Jason and Laszlo on Nov 1, 2009 - 2 answers

How do I remove the fat from chicken broth? [more inside]
posted by esprit de l'escalier on Oct 30, 2009 - 18 answers

Quick! Help me continue my snickerdoodle baking extravaganza now that I'm out of cream of tartar! [more inside]
posted by padraigin on Oct 28, 2009 - 8 answers

Give me your favourite vegetarian cookbook that has illustrations of simple but delicious meals, and offers the nutritional information for each meal. [more inside]
posted by Phire on Oct 27, 2009 - 5 answers

Help me get my head straight about cooking! It's not that I don't like it, per se... [more inside]
posted by coppermoss on Oct 27, 2009 - 30 answers

I tried to make Turkish coffee, but it doesn't foam up like it's supposed to. What am I doing wrong? [more inside]
posted by k. on Oct 27, 2009 - 10 answers

I'm planning a haggis-centric party and will make semi-traditional haggis from this recipe. I also need to make a vegetarian version, so what would be a tasty veggie substitute for the meat (preferably using the same recipe)? The meats to replace are "chopped cooked liver and chopped cooked heart (Or stew beef, or filet mignon)" and ground lamb. I'm in California, in case that makes a difference about ingredient availability. Full recipe below, in case Geocities has closed. [more inside]
posted by anadem on Oct 25, 2009 - 9 answers

Does anyone know of anywhere in Bethesda or the DC Metro area in general where one could get Chinese food ingredients? I'm specifically looking for wonton wrappers. [more inside]
posted by inara on Oct 22, 2009 - 12 answers

Our oven door springs are sprung. It's an old O'Keefe and Merritt stove - the kind with lots of space on top; we love it. But the oven door can't stay shut. Help! [more inside]
posted by goofyfoot on Oct 21, 2009 - 12 answers

Is a short-course culinary school worth it? Does it offer any cred toward haute cuisine sous-chef and chef positions, or is it for suckers who'll work at Applebees forever? [more inside]
posted by Netzapper on Oct 17, 2009 - 13 answers

Fresh Lemon Zest - so yummy yet so annoying to grate. There must be an easier solution! [more inside]
posted by wiretap on Oct 16, 2009 - 29 answers

I purchased some expensive beef bones by accident $3/lb, and was planning to make stock with them. However, after a quick roast, I saw the inner circle became something soft and edible, while the outer circle remained bone. What did I get, and should I still make stock with these?
posted by tasty on Oct 15, 2009 - 15 answers

The folks over at Evil Mad Scientist Labs made a pretty comprehensive wallet-sized cheat sheet to help the uninitiated navigate Southern Indian menu items. I think it's well done, useful, and quite clever. I'd like to have something similar for all the world's cuisines. [more inside]
posted by jjjjjjjijjjjjjj on Oct 15, 2009 - 7 answers

Punching down risen dough (and slicing it with a dough scraper). Cooking garlic in sizzling hot butter. Putting potatoes through a ricer. Help me find more incredibly satisfying things to do in the kitchen! [more inside]
posted by ORthey on Oct 13, 2009 - 72 answers

I'm looking for a poster showing the weights of various commonly used ingredients. [more inside]
posted by The corpse in the library on Oct 13, 2009 - 7 answers

I love cooking with my new dutch oven, but have never liked the taste of alcohol in food. I know I can always substitute, but is there a good braising cookbook that minimizes alcohol use in the recipes?
posted by boombot on Oct 13, 2009 - 19 answers

What uses have you found for your food scale? I'm writing a cooking blog post, and looking for ideas.
posted by markcmyers on Oct 13, 2009 - 40 answers

What cheap, protein-y things taste good rolled up in a tortilla? [more inside]
posted by pluckemin on Oct 10, 2009 - 30 answers

Tell me about peasant foods from around the world that I need to cook. [more inside]
posted by voronoi on Oct 10, 2009 - 25 answers

How do restaurants cook rice?
posted by judytaos on Oct 7, 2009 - 19 answers

Ravioli help! I need a creative, fast, tasty sauce idea... [more inside]
posted by kaseijin on Oct 6, 2009 - 16 answers

Help me find Asian food before the Columbian Exchange? [more inside]
posted by melissam on Oct 5, 2009 - 2 answers

While trying to cook a large quantity of tomatoes for sauce, I accidentally burned a few on the bottom of the pan. Now the burnt aroma pervades the entire (did I mention large) batch of tomatoes. Is there any way to salvage this project? [more inside]
posted by Orinda on Oct 3, 2009 - 9 answers

My first 'proper' dinner party with family, what should I serve? [more inside]
posted by JoannaC on Oct 3, 2009 - 21 answers

My friend's nine year old daughter is interested in cooking, and I've decided to give her some informal lessons. But I have no idea where to start! [more inside]
posted by elsietheeel on Oct 3, 2009 - 25 answers

I'm participating in a baked goods/confectionary exchange. What are some things I can make that can be easily packed and that won't spoil/stale during shipping?
posted by Mayhembob on Oct 2, 2009 - 7 answers

Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
posted by lwclec072 on Oct 2, 2009 - 8 answers

I like cooking, and I have a variety of spices, but I have never learned how to really use them. How should I learn to use them? What are some tips for trying things out? Do you have any any good recipes that highlight particular spice blends in traditional or unusual ways? [more inside]
posted by filthy light thief on Sep 29, 2009 - 16 answers

Occasionally I want to cook something that requires a (savory) pie or pastry-type crust of some sort, and I'm completely at a loss. [more inside]
posted by A Terrible Llama on Sep 29, 2009 - 36 answers

Safe to eat raw refrozen meats that've been defrosted several times? [more inside]
posted by chalbe on Sep 28, 2009 - 5 answers

My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. [more inside]
posted by misha on Sep 28, 2009 - 13 answers

Best way to clean bowl in which you've mixed bread dough?
posted by markcmyers on Sep 24, 2009 - 20 answers

Cooking classes in Tokyo in October. [more inside]
posted by johanze on Sep 23, 2009 - 1 answer

I'm allergic to brocolli and other cruciferous vegetables. My CSA just gave me some brocolli rapini. Can I eat it? [more inside]
posted by EmpressCallipygos on Sep 20, 2009 - 16 answers

Science- and technique-heavy, recipe-light cooking shows? Video podcasts? YouTube channels? Know any? [more inside]
posted by Netzapper on Sep 19, 2009 - 7 answers

You are a resident of Chile. What do you eat? [more inside]
posted by mustcatchmooseandsquirrel on Sep 19, 2009 - 7 answers

Every time I go to a Polynesian restaurant [all too rarely] I love the food. Please help me prepare some of these dishes at home. [more inside]
posted by netbros on Sep 18, 2009 - 9 answers

Wok stir-fry cooking: best resources for instuctional cooking videos? [more inside]
posted by Ligament on Sep 18, 2009 - 3 answers

What's an acceptable level of prodding and poking (with one's bare hands) and tasting by a chef? [more inside]
posted by teg4rvn on Sep 17, 2009 - 33 answers

I've been given a bounty of peppers. Jalapenos, banana peppers, some other peppers I'm not sure of (I think they're poblanos). What should I do with this pile of spicy? [more inside]
posted by borkencode on Sep 16, 2009 - 19 answers

I have a bunch of UFO Raspberry Hefeweizen. Can I turn it into tasty food? [more inside]
posted by Sticherbeast on Sep 14, 2009 - 10 answers

What can I cook with this Puerto Rican (?) recaito, aka "cilantro cooking base"? [more inside]
posted by k. on Sep 14, 2009 - 5 answers

CookieFilter! I have this cookie press with the standard lot of holiday themed dies that came with it. I am either looking for a particular set of dies, or a way to create them myself. [more inside]
posted by Gonestarfishing on Sep 11, 2009 - 5 answers