I'll having a spell of PTSD triggers stress induced nausea and a lack of even being able to stand the sight of food without feeling sick. I'm also maybe getting a double whammy from restarting Paxil. What GF foods can you think of that I can use to put some calories into my body until such situation gets resolved? [more inside]
So... the ethnic food thread got me wondering. What restaurants are there where you can get more "authentic" Norwegian/Scandinavian food? [more inside]
Before we get going on this....Some will say this is psychological, but I need to say that whatever goes wrong, it's like a switch is thrown and it lasts for days. I seem to have a depression set in when I over-eat, or perhaps ingest the wrong ingredient. There is something physical going on that causes me to drastically not think the same. I start flip-flopping on things I was firm on, I have no strength mentally for socializing, and certainly none for confrontation to the point where I would get taken advantage of without fighting it. That isn't me. when it goes away, it does so fairly quickly, within a half of a day. [more inside]
Currently visiting Seattle and went to Resto a few weeks ago and loved it. Can anyone recommend a restaurant that has a similar style of food, caters for a vegetarian and may have bookings available tomorrow (Monday)? We leave here in a few days so would like to fit in as much good food as possible.
I need to figure out how to make my cards useless at a few locations near me. [more inside]
My son wants to make rice balls that he made in his Japanese class and his teacher was kind enough to give him some of the seasoning they used. It looks like this (flickr). [more inside]
Due to popular demand, a friend and I find ourselves going into the tamale business. We've got our recipes down, our salsas are good, we've worked out how to mass produce them without losing quality. What we can't figure out is how to deliver the samples. [more inside]
What can I do with prickly pear fruit that isn't a beverage and isn't a dessert? Are there any recipes that use it as a component in a savory dish? [more inside]
Can someone point to good resources for real science-based nutrition? [more inside]
I've taken to making instant ramen with half veggie broth, half water or thereabouts — improves the taste and texture. But is using broth actually giving me any extra nutrients, or just doubling my dose of sodium? (I'm not deficient of anything, and my diet is otherwise pretty decent, this is just my go-to quick lunch at home)
I've moved into an apartment and am trying to become a Real Adult. I've got some basic cooking skills, but would like a cookbook or something to follow since I lack variety. I cook a lot of soup at once and freeze/store it as my next few meals due to time constraints. I'm looking for advice, guides, sites, real-life books. [more inside]
So, fellow ask-mefites, it comes to this: Exactly what level of "a cat may have licked it" does a food item need to reach, pre-microwaving, before you would consider it inedible? [more inside]
How long does an open jar of minced garlic stay edible in a refrigerator? [more inside]
I have shiny new popsicle molds. I wish to spend the rest of the summer making all sorts of tasty frozen treats. I'm sure there is going to be a certain amount of "throwing some fruit and juice together willy-nilly and seeing what happens", and we have a paleta-making friend we will consult for his advice, but I'm appealing to the hive mind for recipes or ideas. What unusual flavor combinations might we not think of? What awesome recipes can you send my way? Help me have the tastiest summer ever. [more inside]
I will be going to dinner with my aunt who lives in NYC -I live in Atlanta (within the city or ITP). I would like to pick a restaurant that would be representative of our fine city. There are so many choices!! [more inside]
I'd rather buy organic food, but GMO and organic seem to be inseparable. Ignoring the question of whether GMO, organic, or any combination of these are good/bad for one's health, where can I find organic GMO food? I'd like to support biotechnology and genetic engineering, but not be subjected to pesticides.
NYCers, please direct this hungry but overwhelmed-by-choice Hong Konger to your favourite Middle Eastern, African, Scandinavian, Eastern European, Central Asian, Caribbean, and South American food! I will be there for six days in late July, party of one/two adults, based in Midtown East, takeout acceptable, weird/early/late hours acceptable, happy to travel to the outermost reaches of the city (no car though!) and make bookings, informal/reasonably-priced preferred. [more inside]
My grandmother taught me that a game of bridge can be vicious and cut throat, but she didn't teach me what it takes to host a card game. A couple of friends are coming over Saturday night to play cards (probably bridge, but we might play hearts euchre) and I don't know what to provide other than paper for scoring, a table, and a deck of cards. What food or drinks should I serve? [more inside]
What's the iconic "big feast" in your area? You know, the kind of thing a church supper, fundraiser, reunion, or regular old party might be built around—like oyster roasts, seafood boils, fish frys, pig pickings, cream can suppers... [more inside]
I've been using a lot of chilis in adobo lately, but I really seem to use the sauce more than the chilis. Most of the time when using the actual chili, you only need 1 or even a half, while the adobo can be use to make Chipotle flavored, well, everything. Is there somewhere I should look to buy just the sauce? Or a way to make it stretch longer without wasting half a can a chilis?
For weight, money, convenience, and taste reasons I want make pre-portioned lunches for the week on Sundays, bring them all to work on Mondays, and keep them in the work refrigerator all week. I need some ideas for low-carb, healthy meals that won’t get soggy or stale being in the refrigerator for 5 or so days. [more inside]
I am looking for the name of an old cookbook, perhaps British, that has no text but just illustrations, like the ones from Popular Mechanics that showed you how to make thing with illustrations, or the wordless illustrations that tell you how to evacuate an airplane. Note: This is an older book, so it's not Picture Cook or the IKEA cookbook.
I'm going to make a dish using a small amount of mayo. What else can I do with it if I dislike it plain? [more inside]
Dig this jar of fermenting fennel in the style of sauerkraut. It's all bubbly and shit! But also the water at the top is all brownish and shit! Is this something I should be concerned about?
Will frozen veggies and rice work with higher-end rice cookers? [more inside]
When I was in Monterey I had a tex-mex migas like I'd never seen and I've always wanted to recreate it at home. it was the traditional tex-mex migas ingredients (tomato, bell pepper, onion, egg, cheese, tortilla chips) but it came out standing whole and firm, not unlike a flan and it cut like one - moist but really sturdy, not falling apart, almost like a quiche? The non-egg stuff was diced superfine and just melted into it. How did they make this and how can I do it at home? [more inside]
How should I decide whether to boycott a company - specifically, Driscoll's berries, but also in general? [more inside]
I want to go out for a good meal with my family* for my 30th birthday, so I'm looking for a really good (but not too fancy) restaurant in London. Make me some recommendations! [more inside]
Help me reverse engineer a delicious appetizer I had last weekend: salmon smoked in a moka pot. Lots of details inside. [more inside]
What are the most unusual but tasty marinade recipes you love? [more inside]
will be in LA for a week in late July but only 2 days are mine. Alone, staying near the Getty. As I have not been in this city for more than a day in 40 years and aside from seeing the Getty, would love any recommendations of food, entertainment, neighborhoods to walk (if such a thing even exists here).
I live in Hawaii and will have access to lots of yard space in the next month. I'd like to turn useless grass into several raised beds to grow as much of my own food as possible. I'm looking for ideas on what grows well in our climate, what yields well to feed as many people as possible, and what plays nice in a polyculture bed. I'll probably use organic compost teas and a worm castings to start, but do tell if you have other nutrient ideas. [more inside]
I'm looking for those "Wowza!" gourmet dishes and touches that impress guests, but in the summertime BBQ category. What are your tricks for easily making a BBQ fancy, different or impressive, instead of the same old burgers and dogs?
Last second lunch in NYC question: Looking for a place with a focus on Italian cusine and a great wine list near Unon Square that I could reasonably get a table for two at 2pm tomorrow. Ideally looking for a place with a great set menu in the 22-30 range.
Asking for my wife, who doesn't have an account. My wife will be staying near Fort Greene Park in Brooklyn for about three weeks. She has a problem with gluten - trace amounts and cross-contamination are an issue. Looking for both dining and grocery shopping suggestions. She has relevant apps and online resources but not coming up with much to go on. Would love some local perspective. Thanks for any help you can provide.
Mr. Otter_Handler and I went to France in April and among many other delights managed to procure a small wheel of Livarot cheese, which was vacuum sealed by the fromageur when we bought it and refrigerated until our departure, then refrigerated once we got home. Mr. Otter_Handler opened it in late April, when in an effort to contain the aroma (yes, it does smell a bit like rotting cabbage) it was moved to a small dorm fridge in Mr Otter_Handler's study. It's June now and I can smell this cheese without opening the fridge. Is this cheese still good or can we say "au revoir" to this souvenir of Normandy?
I'm riding a 62 mile event on Sunday, my second ever. This time, I'd like to be sure to include the best pre-ride regimen I can manage. AskMe, can you advise me on good practices re: what to eat and drink tomorrow and Sunday a.m? [more inside]
I'm somewhat interested in the ingredient delivery systems like Plated or Blue Apron. I am not a busy mom, just a person who wants inspiration and is sick of throwing away leftover ingredients or looking at a nearly full jar of cream of tartar in my pantry. [more inside]
I spontaneously decided to join a friend's 2-day camping trip - I'll be meeting them at the campsite early tomorrow morning. I'm not an avid camper, and don't want to forget anything that might be considered a no-brainer. I'd appreciate advice on any camping essentials I may be forgetting - list of what I'm planning on bringing at the moment is inside. I'd also like advice on ready-to-eat meals or meals which can be easily prepared at the campsite. [more inside]
Due to a series of unfortunate events I'm now homeless and lost all my savings. Looking for overall advice how to rent a room in NYC and survive. [more inside]
As a Filipino-American living 1300 miles away from my mother's cooking, I would love to indulge my homesickness and eat Filipino treats in a restaurant. I live in a major metropolitan area, but can't sit down at a restaurant to eat adobo. Why is that? [more inside]
I live with my 75-year-old mother, and a couple of weeks ago she decided to become vegetarian after a lifetime of being an omnivore. She is not interested in nutrition and is not going to figure out how to eat healthfully on her own, so if I want her to not die from just eating carbs all day, I need to figure this out. So many snowflakes inside! [more inside]
What are some non-soup, served-hot recipes for a pair of carnivores who currently have the diet and cooking abilities of a 12-year-old with no supervision? [more inside]
I have this pie-in-the-sky idea that I can make an apple crisp in a smoker whilst delicious meats are also cooking. The temperature would be around 220F, and I'm thinking 2.5 hours would do it. Have I wildly miscalculated? [more inside]
Looking for a few quick recommendations for my trip to Portland, Oregon this weekend. Ideally I am looking for places reachable by public transit, since I won't have a car. 1 - Best grilled cheese sandwich. 2 - Best dim sum. 3 - Best sushi that isn't insanely expensive. 4 - Best macaroni and cheese. 5 - Best food cart that is hopefully open for lunch on Saturdays. Thanks!
I'm trying to pick a fine dining restaurant on Orcas Island for my best friend's 50th birthday. It looks like the top options are The Inn at Ship Bay Restaurant and the New Leaf restaurant at the Outlook Inn. They both get great reviews on Yelp and TripAdvisor, and they both have great views, and I need help choosing. [more inside]
I'm trying to nudge the kids (4.5 and 18 months) towards lower sugar/processed carb breakfasts. Protein is good, fat is fine, we're not counting calories - one's majorly underweight and the other's a toddler. "Nutritionally dense" is what we're aiming for. But there are snowflakes. Always with the snowflakes. [more inside]
Planning to spend a long weekend in Chattanooga, TN in June. What should I eat? What should I do? I'm particularly interested in your recommendations for restaurants -- what is the Husk of Chattanooga? [more inside]
Tomorrow, I'm off to the UK to sit in the British Library and read bad religious novels by authors you've never heard of! But when I'm not doing that, I may need to eat occasionally, lest the lack of nutrition make me fall asleep over triple-deckers by Mme. de Genlis. I'm staying in the Highgate area, relatively close to the cemetery. Any recommendations for good but not luxurious fare? Most cuisines are fine (Indian, Thai, Chinese, etc.).
Basically, stuff happened in the last 1-2 months and I lost everything. Currently, trying to survive and wait it out. I'm searching for any resources related to unemployment/no income that I may have missed accidentally searching on my own. [more inside]