I am borderline obsessed by the Journeyman's Feast in this D&D-inspired menu, which seems to be a slightly less fancy version of a charcuterie board , and would like some suggestions on other food items I can use to make up my own 1-person board. [more inside]
I am a born-and-raised meat eater looking to cook up some tasty vegan meals. Difficulty: tofu/tempeh/fake-meats of various varieties freak me out. [more inside]
What are some good food/travel and HGTV-type home and design shows on Hulu? [more inside]
I eat rather plain food, and I eat the same things over and over again. I've started watching Chef's Table on Netflix, and it's made me super curious. [more inside]
For the next week, I'm staying in a house with people I would rather not see. I have a private sink, but no hot plate or garbage disposal. I need meal and snack ideas.
Food safety experts: how long will this glaze/dip/condiment last in the fridge? [more inside]
I'm looking for books similar to Delancey, Molly Wizenberg's memoir about starting a pizza restaurant with her husband. In other words, stories about food, cooking, baking, and restaurants that are written for adults but suitable for preteens. [more inside]
Are there any good books telling the story of imperialism/colonialism through food? [more inside]
I just opened a package of Florida Crystals Natural Sugar, and the odor is quite strong. It's difficult to describe, but it's kind of acrid/acidic. Can I Eat It? [more inside]
I am teaching a cooking class to smallish children at a summer camp next week. Help me figure out what do/make with with time constraints and young children! [more inside]
When you're grilling a good size piece of meat (a large steak, a pork tenderloin) - how are you supposed to measure the temperature? I have a good thermometer (http://www.thermoworks.com/Thermapen-Mk4), but the issue is that different parts of the meat will be wildly different. E.g., with a tenderloin - the narrow ends will be 140° while the thick center is less than 100°. When a recipe calls for 140°, for example - how do you decide when that is? When the coolest part is that temperature? When the average of several different spots is that temp?
So I made this "veggie chorizo-spiced chickpea" recipe last night and the results were... meh. The spicing was great but the texture was all wrong. I was expecting extra crispy on the outside, meaty on the inside but wound up with a very slight crispiness and a sort of mealy interior. Is there a way to vastly improve the texture or am I asking too much of my chickpeas?
I've started seeing a dietitian who has recommended a mindful approach to food and eating as part of my ongoing progress towards health. I'm a busy student and freelancer who is about 50/50 at home or rushing about town to uni, meetings, jobs and shows, but I love cooking: I'd really like to have some mindful snacks that I can have at home or carry in my bag on busy days. What do you recommend, Mefites? [Special snowflakes inside, produced and packed in Australia] [more inside]
I made a delicious caprese salad the other day, and was really impressed by the amount of tasty it was relative to the amount of prep work. I know lots of things that are easy to cook (or, in this case, leave uncooked) and lots of things that are delicious, but could use a lot more crossover. [more inside]
Please give me recommendations for cooking classes, wine tasting and bartending classes in the Boston metro area. [more inside]
I am looking for a very specific kind of cast-iron skillet: one where the outside is colorfully enamelled but the inside is just plain old cast iron. Do such skillets exist? [more inside]
I have a beautiful piece of flank steak, and I'm looking for something delicious and interesting to do with it. [more inside]
What is your favourite make ahead road food/snack? [more inside]
My experience in the kitchen is limited to pouring a bowl of cereal. But I'd like to become a decent cook. Are there any books or website guides that go from zero to chef? Something that would have me cooking basics one by one and build my way to actually making some dishes and knowing what I'm doing in the kitchen. Thanks!
What are your recipes for weeknight meals? What do you have for dinner that you make yourself in a relatively short amount of time and/or with relatively little effort? Help us figure out a variety of dinners to put on a meal-planning list! [more inside]
Can I use my mother's Falconware roasting dish on a gas hob without scorching the bottom? [more inside]
Short version: The family's primary cook and caregiver is in the hospital for an unknown length of time. It'll be two weeks minimum, could be a lot longer. Then she'll have a long recovery period at home. Her husband and I both theoretically can cook, though he's not very good, and I have medical complications. Between us we have to feed each other and a couple teenagers. Meal planning's fallen to me, but most of the shopping and cooking is on him. We need to survive until his wife's out of the hospital. Help? [more inside]
I'm dreaming of the following: a friend or date comes over and I effortlessly whip up something delicious, simple, yet impressive, from scratch. The kind of meal that makes me looks casually on top of my life. Maybe something with a starter, main, and dessert. Challenge level: I'm a vegetarian and I travel a lot, so what I'm really looking for is a vegetarian menu that I can make just out of things from the pantry and the freezer (aka it doesn't involve anything that will languish and die in the fridge if I don't use it before I leave town for a few weeks). Is this even possible? [more inside]
There are loads of similar questions already out there in the ether but I'm asking again because I have some dietary snowflakes and I'm the world's worst cook... [more inside]
I'm working on creating a 2 hour class that focuses on cooking and nutrition for wilderness guides. These folks are generally 23-33, and they mostly have some of the basics down. What are your greatest tips and hacks that make you a good cook? What are your best recipes that can be cooked over a one burner camp stove? What nutrition science is true and not just a fad? [more inside]
I've been trying a no sugar/complex carbohydrates diet by dumping vegetables and canned salmon together with beans in a bowl, or dumping vegetables and canned salmon together with shirataki noodles in a bowl and then pouring in hot water. This gets old, fast. What are some ways to simply upgrade the taste of my meals, without added sugar, simple carbohydrates, or too much added salt? [more inside]
After asking some friends and family, I'm realizing that I may be spending way too much on groceries every week. [more inside]
Please help me figure out ways to make Whole30 work for me, if at all possible. Snowflakes inside. [more inside]
My brother and his wife just had their second child, and as a Christmas gift I'd like to be able to help out with some of the food prep. We have some great "take and bake" options near where we live, does anything like that exist near them? [more inside]
Hi all! For Christmas dinner this year, I am following through on a long-held dream to cook a Beef Wellington. Have you ever done this (successfully?) I'd love your guidance! [more inside]
I do all of the cooking in our house. Most of the time I'm just throwing meals together with what's on sale or in the fridge rather than following A Recipe, and I'd like to keep working that way if possible. My partner wants to start counting calories, and I want to start providing her with useful data. I think I get the basic idea of how to make this work (weigh stuff before you put it in the pot, write down amounts, do math) but I'd love any specific tips or tricks from people who have made this transition themselves.
Bought some sunchokes/Jerusalem artichokes from local Korean megamart. Had never had them before. Internet said they'll taste nutty when cooked. Diced them and roasted - not nutty. Did I do it wrong or were my expectations off? [more inside]
My sister likes to cook, and I want to get her an interesting ingredient to experiment with for Christmas. However, she's taking a 2 month trip soon (Feb-April) and then moving cross-country, so whatever I get has to be easily transportable and can't go bad too soon. [more inside]
Due to a newly diagnosed medical condition I have been given a list of food restrictions that has slashed the kinds of food I can eat by...a lot. I'm out of ideas, help! [more inside]
I want watch how people in professional kitchens clean, prep, and execute a service. I've already seen lots TV-chefs and youtube-wannabe-tv-chefs making single dishes, but I want to see cooking at scale. Any youtube channel/film suggestions?
So I screwed up. We're having early Thanksgiving this weekend. My wife picked up a local turkey, frozen, stored it in a refrigerator, and gave it to me to take home and do either a sink thaw or put it in our fridge. "Don't leave it in the car," she said. Guess what? [more inside]
My favorite part of the holidays is the FOOD. I love all the rich, sweet, and special seasonal eats, and I love to make them for my people. Unfortunately, this year, I Just Can't. Thinking about planning and cooking is stressful rather than exciting right now. How can I make nomming as low key as possible in terms of planning/effort, but still awesome? Wanting specific suggestions for Thanksgiving, periChristmas, and New Year's. Family will be visiting at various points. This is in the U.S., and we have a Trader Joe's and a Costco nearby.
due to unforeseen circumstances, i find myself having to prepare daily meals for older family members. they are adverse to anything vaguely unfamiliar, seasoned, or spicy and i'm looking for meal ideas/recipes. breakfast is taken care of. i try to have dinner leftovers around for lunch, so it can be scrounged from that, or simple sandwiches. [more inside]
I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
I made took a simple chicken and noodles recipe and doctored it up a little bit with onions, celery, shallots, and carrots. Otherwise the same recipe (I added a like 2 ounces more broth than they called for, and cream of mushroom instead of chicken). I'm not sure what happened, but the result in my crock pot with ~2 hours remaining is very, very soupy, and doesn't look right at all. Is there anything I could do to salvage this and make it creamy?
Help me fatten my cookbook with recipes that create copious amounts of food that last a while. [more inside]
I have a number of duck legs in the fridge, which need using over the next few days. Please suggest recipes. I don't need basic cooking instructions, just your best ways with duck legs. I don't particularly want to go down the confit route, as I don't have much storage space in this flat, and there doesn't seem much point if I don't let then mature. But if you think I'm insane to pass up the chance I'm sure you'll let me know. Thanks!
I am seeking the absolute most top-notch way to make popcorn at home. Ideally, it would be air-popped, though I could use a little oil if needed. Looking for recommendations on both cooking method/devices, popcorn types, and any other accoutrements. [more inside]
I'm looking for vegetarian recipes, without beans, which scale well relative to the level of effort. By which I mean: when you make potato salad, you can double it, but you're going to spend 2x the time peeling potatoes. That's bad. Chili (unfortunately, has beans) scales well: you don't need to individually wash every single bean, you just chuck in 2x the number of beans. Any recommendations for recipes? [more inside]
I'm planning to make this croquembouche recipe. It calls for a pastry bag with a 1/2 inch wide tip and a pastry tube with a 1/4 inch wide tip. I need to purchase the supplies for making this and I'd love your help! [more inside]
I have an unopened (sealed) can of lump crabmeat that's been refrigerated. It expired about a week ago (best if used by date was a week ago on 10/5). Can I still eat this? Or should I throw it out?
Most everything I cook has little or no flavor. It never tastes bad; it just doesn't taste. Like there is only texture. [more inside]
We've moved and now have access to a kitchen larger a postage stamp, a gas range instead of an electric, and super-easy access to an international market that blows my mind every time I enter it. I'm a decent cook and have my food processor and kitchen aid mixer attachments at the ready. Can you give me your best-est recipes, cooking tips, and purchasing pointers that might help us out with this wonderful situation? [more inside]
I need help managing the food in my pantry, fridge, and freezer. [more inside]
What else should we do with a whole bunch of fresh raspberries before inthey mold? [more inside]