4100 posts tagged with Food.
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Great Chefs Outside

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]
posted by grinagog on Jan 20, 2016 - 12 answers

Dinner in Phoenix

Looking for Phoenix restaurant recommendations with good vegetarian options... [more inside]
posted by mollywas on Jan 12, 2016 - 4 answers

Sichuan peppercorns .. not very hot .. so help me understand the draw

Don't get me wrong -- I love em. Love the flavor, love the heat, such as it is. But they're not THAT hot, are they? [more inside]
posted by LonnieK on Jan 9, 2016 - 14 answers

Chinese Medicine/Food Identification

What is the stuff in the middle right of this picture, looking kind of like pork rinds? [more inside]
posted by Gorgik on Jan 9, 2016 - 4 answers

Winter NYC vacation plans revolving around food, art, music, & history

I'll be in NYC from Jan 22 - Jan 24 and am overwhelmed with excitement and also panic about What To Do and What To Eat. Can you tell me what you love to do and eat given my wide range of interests? [more inside]
posted by tatiana wishbone on Jan 6, 2016 - 16 answers

If I didn't need food to live, I probably wouldn't eat

I do not like to cook or prepare food. It's a character flaw, I realize, but for whatever reason I don't like to spend time on food. This leads to me eating out a lot, just because it's simple. I'm looking for foods that are healthy, filling, but also have the lowest prep time possible. Non-perishables would be a plus. I'm also fairly active, so high energy foods would be good as well. Am I asking too much, or are there foods that fit the bill?
posted by holmesian on Jan 6, 2016 - 44 answers

Upgrade my bean bowl and noodle soup! (No sugar and salt edition)

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]
posted by facehugger on Jan 5, 2016 - 21 answers

Puree 3 gallons per week of food?

I need to puree and strain 3 gallons a week of food for family members with various medical conditions. This takes a lot of time with my standard 6-cup blender and hand strainer. Are there wonderful machines that will make my life easier? Anything that will lead to less batches? Quicker blending? Mechanized straining? [more inside]
posted by clawsoon on Jan 4, 2016 - 12 answers

Gotta eat but nothing sounds good

I'm 16 weeks pregnant and my doctor was concerned at my appointment a few days ago because I've only gained 1.5 lbs. I haven't had much morning sickness or nausea but food just doesn't appeal to me. What am I doing wrong? [more inside]
posted by kat518 on Jan 1, 2016 - 41 answers

Simple online calorie diary that let's me just add numbers?

I'd like an online calorie diary that is simple, let's me just add the calorie numbers that I already know for a meal instead of making me search for each item. And then keep track of how I am meeting pre-determined goals. [more inside]
posted by cda on Dec 31, 2015 - 9 answers

Food trends of 1915

What were the food/drink trends of 1915? Seeking both recipes and reading. [more inside]
posted by everybody had matching towels on Dec 28, 2015 - 16 answers

Specific sorts of salads

I'd love to improve my range of salads (or other things involving vegetables) to bring to work, but I'm finding just searching for recipes tricky because of a combination of foods I don't eat, a nut-free workplace, and the fact I live alone (so don't necessarily go through more delicate ingredients before they go bad.) I'd love your suggestions for things to try: special snowflake details inside. Recommendations for cookbooks, websites, etc. to mine also very welcome. [more inside]
posted by modernhypatia on Dec 28, 2015 - 20 answers

Canadians, how much do you spend on groceries per week?

After asking some friends and family, I'm realizing that I may be spending way too much on groceries every week. [more inside]
posted by figaro on Dec 27, 2015 - 30 answers

Can we eat it: colorful udon edition

We recently bought udon with a "use by" date of "May 12 16," except one has some weird orange spots (looks like colorful flavoring accidentally included from something else, and the second instance of weird purple-like tint and possibly a bit of slimy consistency. Here's a photo, with the areas in question circled for emphasis. Can we eat it, eat around it, or should we chuck it? [more inside]
posted by filthy light thief on Dec 27, 2015 - 13 answers

Whole30 as a (mostly) ovo-lacto vegetarian: Doable? Advisable?

Please help me figure out ways to make Whole30 work for me, if at all possible. Snowflakes inside. [more inside]
posted by Tamanna on Dec 22, 2015 - 6 answers

Suggestions for food I can take to patient in long-term care?

Please give me suggestions for food I can take to a bedridden dialysis patient for whom food just doesn’t taste good. They are at dialysis three times a week and had a catastrophic event a few months ago. They are in a convalescent facility for the long-term. The food is ok at the best of times and too bland most of the time. I sympathize because I cannot eat food that doesn’t taste good to me either. However, they have to eat SOMETHING!! What could we take in the morning for them to eat throughout the day? We are trying to stay away from processed food and overly salted food. Some cooking the night before might be ok; some soups might be ok. I am trying to come up with a number of ideas to keep things interesting for the long-term. Their dietary restrictions are modest at this point--low-to-no salt; low potassium; low sugar. Thank you for your time!
posted by anonymous on Dec 18, 2015 - 21 answers

Good subscription food gift for a diabetic? Is there such a thing?

I'd love to get a subscription gift for someone who was recently diagnosed with type II diabetes. My goal is to help them get acclimated to new foods that are better for them as easily and in as fun a way as possible. [more inside]
posted by pazazygeek on Dec 14, 2015 - 17 answers

Are hams making pigs of themselves?

I have an ethics question for fellow amateur radio operators who are also members of an active club. [more inside]
posted by bryon on Dec 14, 2015 - 17 answers

Tasty kabocha squash is DRY. How do I use this?

Hokkaido variety kabocha squash. I cut it in chunks and steamed it -- with the intention of eating it plain. It has lovely sweet chestnut flavor. But so dry and crumbley, like stale cake. Any suggestions on how I can repurpose this steamed squash? If I make soup, will the dry crumbles melt into the broth and make a smooth soup? Or I could mix it with mashed sweet potatoes. But again, I hope for a smooth texture without dry crumbles. Tools: I have only a standard blender. And a manual potato masher.
posted by valannc on Dec 13, 2015 - 14 answers

Take and Bake food options near Towson

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]
posted by backseatpilot on Dec 12, 2015 - 4 answers

Beef Wellington 101

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]
posted by Miko on Dec 11, 2015 - 21 answers

I think I want to learn German and want to pick a method

I am thinking that I might want to learn German as a language of beer and cheese for career advancement. Good choice? Should I take a class or set out on my own? [more inside]
posted by Foam Pants on Dec 9, 2015 - 10 answers

Going from "improvisational cook" to "calorie counting."

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.
posted by nebulawindphone on Dec 9, 2015 - 24 answers

Sunchokes not tasting as expected?

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]
posted by agress on Dec 7, 2015 - 12 answers

Fun, useful, unusual: pick 2?

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]
posted by The Notorious B.F.G. on Dec 5, 2015 - 24 answers

Leftovers That Don't Feel Like Leftovers

Looking for recipes or techniques that turn fully cooked leftovers into completely different dishes - like turning risotto into arancini, thickening a soup into pasta sauce, or turning roast mushrooms into pate. Not looking for " make a sandwhich/taco" etc. Looking for things where you basically need a completed other dish before you start.
posted by The Whelk on Dec 3, 2015 - 26 answers

Should I cook this?

Turkey defrosted for Thanksgiving. Sat in the fridge until yesterday, when it was re-frozen. If it safe to cook and eat? [more inside]
posted by kittensofthenight on Dec 2, 2015 - 13 answers

Where should we eat in Taipei and Hong Kong?

My family and I are taking a trip to Hong Kong and Taipei in a week. Where should we eat? [more inside]
posted by creepygirl on Nov 29, 2015 - 8 answers

What should I do during a 12-hour layover in Shanghai?

Me and one girlfriend have a layover at Pu Dong airport (yuck yuck yuck) from 7:00 PM to 10:30 AM. We're wondering what to do, and whether it's safe to roam around Shanghai all night. [more inside]
posted by everythingyoudoisaballoon on Nov 28, 2015 - 5 answers

Delicious vegan Thai sauce recipes

My family is having a Thai-themed second Thanksgiving meal tomorrow. We have people with a lot of dietary restrictions so we are trying to make tasty sauces that everyone can eat, which can be put on meat/veggies/tofu as needed. We have a good red curry and peanut sauce but other sauce recipe suggestions would be great. Should be vegan. Thank you!
posted by chaiminda on Nov 27, 2015 - 5 answers

food for a picnic at Storm King Art Center (New Windsor, NY)

I'm planning to go to the Storm King Art Center (in New Windsor, NY) on Friday. I'd like to eat something delicious for lunch while I'm there or before I go. I can bring it from Manhattan (or anyplace in the city, I guess), but I would have to buy it the day before on Thanksgiving. Or, I could eat near the museum or near my hotel in Monroe. [more inside]
posted by stuart_s on Nov 26, 2015 - 2 answers

Help me find some good food to eat with these disparate restrictions

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]
posted by Room 641-A on Nov 24, 2015 - 34 answers

I cook with wine, sometimes I even add it to the food.

What are some of your favorite wine based recipes? [more inside]
posted by Gygesringtone on Nov 23, 2015 - 25 answers

Youtube channels with professional kitchens

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?
posted by beerbajay on Nov 23, 2015 - 14 answers

Should I Eat It: Holiday Edition

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]
posted by middleclasstool on Nov 20, 2015 - 31 answers

Spicy food trouble

I adore spicy food, and I have no trouble with except, except my nose runs terribly. This is really embarrassing, especially while eating in social situations. Is there anything I can do?
posted by skjønn on Nov 19, 2015 - 10 answers

Low effort holiday feasting?

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.
posted by moira on Nov 19, 2015 - 24 answers

New Thanksgiving Traditions?

For the first time ever, my family is visiting Boston to celebrate Thanksgiving with my husband and me. I'm really excited, and I really need some help planning the dinner menu. [more inside]
posted by ASlackerPestersMums on Nov 19, 2015 - 18 answers

plain cooking

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]
posted by lescour on Nov 19, 2015 - 29 answers

Do you have a super nom pumpkin biscotti recipe?

I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
posted by the webmistress on Nov 19, 2015 - 3 answers

Fixing a crockpot meal.

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?
posted by codacorolla on Nov 18, 2015 - 12 answers

Gimmie your favorite week long recipes.

Help me fatten my cookbook with recipes that create copious amounts of food that last a while. [more inside]
posted by kpraslowicz on Nov 17, 2015 - 10 answers

Roswell, New Mexico

Going to Roswell for a day or so and looking to eat some good local Food. Never been to NM before and I want something that NM is known for. Recommendations?
posted by flipmiester99 on Nov 17, 2015 - 10 answers

How can I rebuild my gut biome?

While living overseas for the past two years I went through two different rounds of antibiotics, which were generally handed out like candy. After reading this article about the damage antibiotics can cause to the gut biome, I'm wondering how I can rebuild my gut. [more inside]
posted by mecran01 on Nov 12, 2015 - 14 answers

Productive ways to channel my disgust for the meat & dairy industries?

Over the last few years, I have become increasingly horrified by the animal industrial-complex over its appalling treatment of living beings, the hugely negative impact on the environment, and the health issues related to contaminated or otherwise chemically treated meat and dairy. What actions can I take against these issues? [more inside]
posted by ladybird on Nov 12, 2015 - 17 answers

Do Chinese people eat more things than white US people? Why?

It seems like white people in the U.S. are grossed out by lots of things that Chinese people eat, but not vice versa. Is this is a real phenomenon? Why does it happen? Examples inside. [more inside]
posted by d. z. wang on Nov 10, 2015 - 55 answers

Opinions on name for a perogy restaurant

Hey guys so my mom is opening a new lunch spot serving homemade perogies and such, and we're trying to finalize a business name for her. [more inside]
posted by darkhorse83 on Nov 7, 2015 - 36 answers

I am looking for a candy I used to buy

It was by Callard & Bowsers. It came wrapped in gold foil. It was a chocolate kinda of toffee. I have looked everywhere--it is being made and where can I get some? Thanks all.
posted by prk60091 on Nov 7, 2015 - 7 answers

Give me your duck leg recipes...

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!
posted by howfar on Nov 7, 2015 - 18 answers

Christmas present help (food related)

What type of food (savory, doesn't need to be eaten right away) should I make for people this Christmas? Details, including allergies, below. [more inside]
posted by skycrashesdown on Nov 6, 2015 - 16 answers

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