I am looking for sources
of reliable, science-based information about food / exercise / medication / etc during pregnancy. [more inside]
posted by insectosaurus
on Mar 10, 2014 -
A friend and I are taking a short trip (about 3 days) to New Orleans. We're staying near the French Quarter, access to buses and bikes. Where should we go, what should we do? [more inside]
posted by serelliya
on Mar 8, 2014 -
I need some recipes/ideas for treats to make that avoid a host of allergens so that I can make treats for my kid's school as well as for my allergic friends. The problem is coming up with something that actually doesn't hit any of the many allergies. Please help! [more inside]
posted by katers890
on Mar 5, 2014 -
I would like to start some kind of "healthy" food delivery service for my mom in NC - near Jacksonville. She is 82 and lives by herslef and doesn't always eat the best. She has some friends around that will take her to the store and she can cook for herself but she really tends to be very frugal and not spend alot on food. Because of that I don't think she really eats the best.
She was just in the hospital for a very bad bout of stomach virus (maybe complicated by food poisioning - not sure). She is coming home today and will have someone going to the grocery store for her to do the basic shopping.
I would love to find a business that I could order from - either locally or nationally that I could supplement her with some healthy pre-prepared or almost pre-prepared foods. Not worried about cost but we don't need lobster from Maine either. Any ideas would be greatly appreciated.
posted by MrsMGH
on Mar 5, 2014 -
I am taking the GRE on Saturday and I have issues with low blood pressure and mild hypoglycemia. What should I eat the morning of? What should I bring to the test to sustain me for the full 4.5 hours? [more inside]
posted by Alison
on Mar 3, 2014 -
I'll be in Azerbaijan this summer with my 5 year old. Last summer we were there and I found that we were eating the same thing over and over again. Here are the issues:
- 5-year-old is picky - when in the U.S. he likes pasta, pizza, chick'n nuggets, smart dogs, mac and cheese, burgers, fries. Veggies I sneak into other things. Fruits he eats a lot of.
- I don't eat meat except for chicken and occasionally fish
- While lots of yummy fresh veggies are available, much of my favorite stuff isn't available easily and this is especially true of cheeses and spices
- I am a pretty lazy cook
- Processed food (like my kid likes, like nuggets) is almost impossible to get [more inside]
posted by k8t
on Mar 2, 2014 -
We'll be in Paris on March 13th and 14th. We're staying very close to the Musée d'Orsay but we're willing to travel off the beaten path. Currently we've found Les Climats
which seems highly regarded and right up our alley in terms of menu. However... [more inside]
posted by ancient star
on Mar 2, 2014 -
I'd like to write fortunes and fold them into home-made fortune cookies. Can I make the cookies ahead and then reheat or steam them to make them flexible enough to fold? [more inside]
posted by wryly
on Feb 27, 2014 -
On Wednesdays Mr. Pterodactyl and I have date nights with dinner and a movie. We like to make some food and watch a movie that ties in to it in some way, however tenuous. Help us plan our future romantic engagements! [more inside]
posted by Mrs. Pterodactyl
on Feb 24, 2014 -
I have 25lbs of thawed chicken breast. I do not have a grill, but a full kitchen. What are the best ways to pre cook and store chicken for later use. I have a freezer chest for storing cooked chicken. My goal is to have prepped chicken that I can use on week nights to create quick easy meals OR to create healthy lunches. Any ideas about how to create meals with prepped chicken are a bonus.
posted by Coffee Bean
on Feb 22, 2014 -
-themed breakfast can I cook for my daughter's birthday this weekend? It doesn't have to be a recipe featured in the films, anything inspired by the Marvel Cinematic Universe will be fine. [more inside]
posted by Rock Steady
on Feb 21, 2014 -
I'll be in Atlanta next weekend, and am looking for restaurant recommendations. I'm staying close to the CNN center but will have a car, and am willing to travel for good food. I'm a moderately lax pescatarian. All price ranges welcome.
Shrimp and Grits is one of my favorite foods, so if there's a 'Best Shrimp + Grits in Atlanta!' place I'd love to hear about it. Also, if there are any craft brewers/brewpubs in the area making good beer, please tell me who those are as well.
posted by Fig
on Feb 20, 2014 -
In mid-April, Pips and I will be taking a trip to New Orleans. It's our first time and our hotel is on the fringes of the French Quarter. We've been doing research about places to go (and when the time is right we'll call for a MeFi Meetup), but right now I need inside dope. I wanna know about great places for eating and drinking, especially unknown ones. I'm a big foodie and boozie, so I'm up for just about anything. Thanks in advance.
posted by jonmc
on Feb 19, 2014 -
My husband was recently diagnosed with type 2 diabetes. Can you suggest food blogs that focus on low-carb recipes, or cooking for someone with diabetes? I specifically want weblogs
-- not books, magazines, tv shows or other kinds of websites. Thanks!
posted by OrangeDisk
on Feb 16, 2014 -
There was a one-person food blog/website with gorgeous photography. At point, he went to France and came across a food that roughly translates to 'baby Jesus'. It was not a variant of a King cake. Does anyone remember this website?
posted by flibbertigibbet
on Feb 15, 2014 -
I live in Ethiopia, and plan to do some special food shopping while visiting the USA soon. What should I get? [more inside]
posted by maya
on Feb 10, 2014 -
I like mild to moderately spicy dishes (crispy chilli beef, jalfrezi, chilli-tomato pasta sauce), but anything hotter numbs my mouth to the point where I can't actually taste anything, or worse, unable to eat it. Even if I go to Nandos, I don't want to try anything hotter than the mild piri-piri, because I'm worried I won't enjoy my meal due to the heat. Can I 'train' myself into getting used to spices? And does a higher tolerance enable the flavours, rather than the heat, to come through?
posted by mippy
on Feb 10, 2014 -
Is there a scientific, non-woo, non-exclusion diet based way to test for food intolerances? Lots of snowflake details and some TMI inside. [more inside]
posted by terretu
on Feb 7, 2014 -
I am organizing a dinner at a local charity. They just said to expect 100 people (about 30% more than the original estimate), and I want to make sure we've got enough food and hopefully enough to leave leftovers. I've never done this before, can you take a look at my recipes and see what you think? [more inside]
posted by peanut_mcgillicuty
on Feb 6, 2014 -
Visiting Sydney at the end of this month. When I'm on vacation it always gets to the end of a long day, I'm tired, hungry, but can never pick a place to eat dinner. Help me plan 8 great locations so that I don't starve! Also, any tips on general Sydney things to do would be appreciated (but mainly asking about dinner locations). Details inside... [more inside]
posted by sbutler
on Feb 4, 2014 -
As part of developing better eating habits, my new go-to dinner has become baked chicken breast and vegetables. Now I love me some chicken, but this can get pretty boring after a while. What are some good spice mixes, rubs, or marinades that you guys use to make chicken delicious? [more inside]
posted by nickhb
on Feb 2, 2014 -
I have a Duncan Hines Angel Food cake mix that is several years old and a non-working oven. Can I make cake or something like it? [more inside]
posted by Wordwoman
on Jan 31, 2014 -
I'm taking a trip to Houston this weekend, and as it's Lunar New Year, I'm quite interested to see if the good people of AskMe know of any cool stuff happening in relation to that this weekend. I found this event
, but I'm hoping to be pointed to more!
Also, I'm interested in any can't-miss sights/eats/events as well!
posted by Maecenas
on Jan 30, 2014 -
I took a hard look at my budget and I spend way too much on food and groceries. On a per meal basis, the bulk of my costs are for meat. I am an active individual, and I want to be able to get 20-30 grams of protein per meal. What are my options here to cut my costs and still get my protein? I already eat eggs for breakfast and sometimes dinner, but I can only take so many eggs.
posted by shotgunbooty
on Jan 30, 2014 -
I love to snack. I don't love the calories that I ingest when I snack. What are some foods I can eat that are (relatively) low calorie but will take a long time? I'm looking for a high time-to-eat/calories eaten ratio. Examples: grapefruit, which I can slice in half and carefully cut out each section. Artichokes: eat leaf by leaf.
posted by bq
on Jan 27, 2014 -
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
posted by The Whelk
on Jan 25, 2014 -
What changes can I make in my personal life and everyday decisions that will make the largest positive social or environmental difference relative to the cost, effort or time involved? [more inside]
posted by purplevelvet
on Jan 24, 2014 -
So, I'm in Tokyo on a business trip with a 7500 yen/day food expense budget. Thing is, I tend to eat cheap and I've been averaging more like 3000 yen/day. Even still, the food has been fantastic. But tomorrow, I would like to make the most of my expense account. Assuming that I eat free hotel buffet for breakfast and lunch, where would you recommend I go (within about a half hour train ride of Tokyo Station) for the best (pescatarian) meal 7500 yen can buy?
posted by 256
on Jan 22, 2014 -
Every year for the Super Bowl we cook food from wherever the teams are from. What should we make from Denver or Seattle? The Wikipedia page for Pacific Northwest cuisine suggests "fresh food", which isn't really what we are looking for; all we can think of for Denver is Denver omelettes. What's your "signature dish"? [more inside]
posted by goodbyewaffles
on Jan 20, 2014 -
I'm planning a stay in a guest cottage on windward Oahu (Waimanalo) and for once will have a kitchen and access to an outdoor grill. I'm looking forward to cooking and am gathering information about shopping, farmers markets etc. My budget is flexible and I'll be cooking for 4 people. I would love any recommendations for shopping from people who know the area. Driving some distance is not a problem. I'll be staying in Waikiki for a couple of days prior so could load up on stuff there, too. Any recommendations for fun places to eat would be welcome as well. Food we like? Pretty much anything, hopefully with an emphasis on local. (As an indication of our taste, we have always enjoyed buying poke at Safeway and eating it on the beach.) Mahalo in advance!
posted by BibiRose
on Jan 12, 2014 -
i'm in delhi. pretty sure i ate something i shouldn't have. anything i can do to prevent the onslaught, or do i just await the inevitable? [more inside]
posted by anonymous
on Jan 10, 2014 -
We are planning our wedding for mid July of this year and we want to cook most of the food for it in the week or so leading up to our wedding. We are looking for two things: a kitchen (or kitchens?) to cook the food, and a fridge/freezer (fridges/freezers?) to store the stuff. How can we do this? [more inside]
posted by andreapandrea
on Jan 5, 2014 -
This morning I found a container of homemade applesauce left out with the cover off on the counter overnight. Can I eat it? The house was at around 66 degrees.
posted by mkb
on Jan 4, 2014 -
I'm a decent cook in general and thanks to having had a few close Asian friends and a partner over the years to cook with/watch cook I am pretty decent at some Indian stuff ... bhaji's, paneer dishes, dhal etc... but I've always ballsed up vegetable curry. Why? I can't see where I go wrong.. I have the main spices, I use fresh ginger and garlic generally, I've tried grinding spices, different recipes, slaving for hours... it all comes out crap, or at best tasting just like my dhal. I've experimented with different amounts of spices and never get that tomatey, spicey kick so perfected by even the crappest take away. Even tried a course recently but the teacher was crazy, so I sacked it. Any tips? If it involves Aubergine all the better ;) Thanks in advance...
posted by tanktop
on Jan 3, 2014 -
my main coon cat Bear
laughs at our anti cat devices
and pounds on the door for breakfast. He started pounding at 5:00 a.m. this morning, 90 minutes before my alarm goes off, and kept it up long enough to ruin my sleep. It's time for a new strategy: automatic feeding devices.
Please recommend the best device. [more inside]
posted by rebent
on Jan 2, 2014 -
Resolution time! I grew up eating junk food. Lots of it. My fruit/veggie intake is minimal to non-existent. Though my BMI is in the healthy range, I know I can't possibly be
healthy with decades of this diet. Where do I even start to relearn how to eat? [more inside]
posted by sixtyten
on Dec 31, 2013 -
I know there have been many, many recipe questions on AskMe. I'm sorry to contribute yet another one. But I am in search of simple, quick meals that will actually be eaten by my small family. [more inside]
posted by barnoley
on Dec 30, 2013 -
How can I save money on food if I live in a place with roommates and an inoperable kitchen?
Assuming that nothing in the kitchen works and that I work a full time job, study part time, and my roommates are overgrown slobs who I never see and don't really care about my opinions or thoughts.
posted by antgly
on Dec 29, 2013 -
I recently made Smitten Kitchen's Miso Veggie Bowl
for a holiday dinner, and it was incredible. (Seriously, try it.)
But now I have quite a bit of leftover miso, sesame oil, rice vinegar, ginger, and sesame seeds. (Oh, and tahini, which isn't Asian, but I still don't know what to do with.) Help? [more inside]
posted by ulfberht
on Dec 27, 2013 -
I work with a small retailer of non-perishable foodstuffs (among other things). Niche and one-of-a-kind product lines—local/craft/boutique, organic, gluten-free, etc.—do quite well here, and we'd like to carry more of the same. [more inside]
posted by glibhamdreck
on Dec 27, 2013 -