I have a ginormous Rosemary bush which I need to trim back to manageable amounts (at the moment it covers our path, which is obviously not ideal). I like Rosemary with lamb, but theres limited variations on that. Are there any recipes where Rosemary might not be the obvious thing to use? Does it freeze? Any other non-obvious uses? I've offered it to neighbours but it doesnt seem to be a thing amongst my mainly Asian/Afro-Carribean neighbours, but if there's a way of giving it away I'm all for it!
I've been to Seattle a lot, and am sick of going where Yelp tells me to* I hope you can help me find the awesomest foods (bonus for cocktails/beer) in the city. *except Taylor's Oysters. Love me some Taylor's Oysters.
I'm about to be teaching a baby to eat. Is there updated guidance on the best order for introducing solid foods? [more inside]
I like marmite. I am irresponsible with bread and butter. What are some ways I can incorporate marmite/vegemite into meal-type food? Note: I don't like cooking. [more inside]
Give me your recipes/recommendations for foods that I can eat over a 2-3 day car camping trip that don't require any cooking or heating as well as minimal washing of dishes or utensils. [more inside]
Don't know much about Indian food other than I like it and recently I've been wanting more. Any recommendations for Indian food in Seattle that isn't the standard Lunch Buffet/Table-Service Dinner kind of place? [more inside]
A cake was made last Wednesday in a household where someone came down with norovirus that day. Said cake was frozen on the same day, and is set to be eaten today by various family members. I have determined that I personally will not consume any -- is this paranoia or reasonable caution? [more inside]
I just put down $100 on a new pot that's 4-quart capacity, and oval-shaped. It seems that before I got it, every single recipe called for an enameled cast iron pot for a braised this and a braised that. (Sometimes even bread!) So, please share with me your absolute favorite recipes that have to be made in a cast iron pot. I'm already eyeing a lamb shank recipe with pomegranate molasses.
I'm a lover of hot sauce and would like to add more bottles of it to my collection. [more inside]
I have apparently inherited a frozen 2lb block of shredded, cooked chicken, from 2014, that belonged to a previous occupant of my apartment. It is currently thawing in my fridge: what next? [more inside]
I have some low-level mental and behavioral health-esque issues that I'm not sure how to address, including hair pulling, food hoarding, and generally not being good at assessing/meeting my needs. [more inside]
I'm about to spend nearly two weeks in Sebago, Maine (the tiny town, not the lake, though it's near the lake.) What are your recommendations for a delicious and unique food experience within an hour's drive for three adults? [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]
When I went to Washington D.C. I discovered food carts/trucks that sold enormous, cabbage-y egg rolls. This was about 10 years ago so they weren't the trendy food trucks you see today, but they were bigger than hot dog carts and drivable. I've attempted googling them over the years I'm missing the secret word. Can anyone find a recipe (and any other info) for these? I must get them in my belly!
I'm a home canner with a glut of watermelon, a love of lemonade, and a strong desire to not die of a preventable poisoning. In theory, is it possible to pressure can a watermelon-lemonade/limeade concentrate without creating the perfect environment for botulism? [more inside]
I am looking for a Sweet & Sour Chicken recipe that came out of either a Weight Watchers or a Cooking Light cookbook published sometime before the late 90's/early 2000's. Would you happen to know it? More hazily remembered vague details inside... [more inside]
A shop clerk told me today that it wasn't safe for food to go from being frozen, to being in the fridge at the grocery store, to being frozen again in the freezer at my home. [more inside]
Very last minute trip to Asheville, NC and wondering what to do for four days! Can anyone recommend zip line tours? Hikes are a plus but concerned it might be touristy? Should probably check out the Biltmore? Sorry, just internet overwhelmed and its coming down to the wire. Details are me, partner and three teenage girls that are up for anything. Beers a plus for the adults!
So.. Half a package of organic, raw almonds broke open in my hiking backpack, spilling its overly expensive contents into the kind-of-gross bottom of the bag. My partner thinks the dirty nuts should be immediately discarded. I'm not so sure. Help us decide whether to toss these nuts in the trash, or grant them a second life. [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.
Coming to San Francisco next week for a conference and staying near Union Square. Looking for restaurant ideas for quick breakfasts, hour long lunches, and long lingering dinners within walking distance. I eat everything, and while cheap is good, good is more important. The only other time I've been in the city your recommendations for Bi-Rite and Tartine were spot-on, so let me know where I should go next. [more inside]
My 3 year old is about to start preschool at a nut-free school. What are some ideas for lunch that are PB&J-level easy and toddler-friendly? Searching for this online yields a lot of parenting blogs that think I'm going to bake scones or make homemade beef bourgignon every night.
Crappy nostalgia-filter! Trying to remember the name these weird, powdery little diet candy tablets that were briefly sold during the 1990s. They were profoundly strange and I've never seen anything like them before or since. Everything I can remember under the fold. [more inside]
Food safety experts: how long will this glaze/dip/condiment last in the fridge? [more inside]
Mr Tav is unexpectedly going on a work trip to Washington DC in the US on Friday. He'll hvae a couple of free days during the trip. What should he eat and where should he shop for cool clothes? [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]
We have incoming visitors desperate for decent Chinese food. Answer? Flushing! The only trouble is, we live in CT and have never actually been to Flushing. What should we do when we're not busy stuffing our faces? [more inside]
Are there any good books telling the story of imperialism/colonialism through food? [more inside]
There's a lot of writing on the internet about French eating habits and how refined (and superior) they are, but I'm curious how these habits play out in less refined circumstances. [more inside]
Having read about the negative effects of artificial sweetener on gut and thyroid health, I’m trying to eliminate my usage of Sweet ’n’ Low (the pink packets). If you were able to wean yourself off of artificial sweeteners, how did you do it? [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]
Searching for foods (or recipe ideas) along the theme of recursion (i.e., repetition of items in a self-similar way). At some point I'd love to have a dinner party with the theme of recursion. Further info and examples below. [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]
Not from a cultural, societal point of view. But medically, scientifically, health/welfare, risks?? Is the germ/fluid exchange different from say, a kiss or handshake? And different if doesn't involve a food with an actual bite-mark (ie the fries not the hamburger?) [more inside]
I read all the time about how French ladies indulge in carbs and fat but never gain weight. I'm assuming that the portions are smaller and they don't snack between meals. However, croissants and Brie every day? Really? I haven't been able to find what people actually eat for meals and snacks. [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?
Can you help me identify this bit by a comedian? It played on a local comedy station (Funny1260 AM in Phoenix) yesterday morning around 9:00 AM. It sounded like an old school comedian because he rolled his "R"s like an old timey orator, and the bit was about how he compared his wife to the delicious things in life; her face was a tutti frutti, delicious cuts of meat, desserts. [more inside]
So we will be getting away from the kids for a few days the last week in June to Quebec City. Where should we eat and what should we do to relax? [more inside]
Please tell me all the secrets to successfully feeding my dogs a raw diet! What mix of meats do you use? What percentage of organ meats? What add ins like yogurt, veggies, and eggs? What disasters and successes you have had. Finally, has it made a difference in your dogs health?
I'm going to a multi-day event where the homes/restaurants/event halls are all kosher. Give me your top 3 kosher kids snacks. [more inside]
Hi! We're going to be in San Fran this weekend and are looking for somewhere awesome to eat in Chinatown. Where do you recommend? But there's some considerations... [more inside]
Difficulty: teenager. I'm visiting my family in France for the first time in a while, and we're going to Paris. Does anyone have recommendations for not-terribly-expensive restaurants a 13 year-old girl will be okay with? When I'm in Paris I rarely visit the same places twice other than L'As du Fallafel in le Marais, which obviously I'll recommend to them. We'll be close to Le Centre Pompidou.
What restaurant is this? My first thought was Chic-Fil-A or Five Guys, but the cup wasn't match and I can't think of any other fast food restaurants with that color scheme.
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 will vacation in Taiwan shortly, arriving late afternoon on Saturday, June 18. I have a reservation at the W Taipei from then until Thursday the 23rd. That Thursday, I figure on leaving Taipei and traveling to elsewhere on the island, maybe taking the train down the west coast to Tainan and Kaoshiung, then returning to Taipei or Taoyuan the night of Saturday the 25th and catching my flight out the morning of the 26th. My interests for the trip include food, contemporary and traditional art and culture, food, areas of great natural or architectural beauty, nightlife, and food. [more inside]
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 need to pack a handful of transportable (jiggle-proof), nutritious, disposable, filling, tasty, exciting lunches that DO NOT require any sort of refrigeration, can be packed the night before (stowed in the fridge if needed), and will be able to hack it between 70-80 degrees for about 5 hours prior to being eaten. Difficulty level: no pb&j (historically unpopular with this group). [more inside]
I'd love to start grilling. Problems: I don't (yet) have a grill and I have a non-meat-eating partner. I have two specific questions: 1) Charcoal or gas? My dad says there's no easy answer to this... Benefits of each? Any specific grills you love or hate? 2) What can I grill for my vegetarian boyfriend? Recipes or resources would be amazing.
In the Northeast US around Philly (I don't know about anywhere else) the grocery stores sell peppers called only "long hots" or "Italian long hots." They are pretty great for all kinds of purposes. They aren't actually really hot by my standards, but they are tasty, cheap, easy to use, and do have a bit of heat if you don't clean out the seeds. I'd like to grow some in the garden this year, but from the googling I've done people seem to be unclear about what pepper exactly this is. [more inside]