I'm in Central Massachusetts and like stuff like Sowa in Boston. Art, antiques, craft, and food all together! Are there any other places like this within a couple hours of Central Massachusetts?
I need a collection of ideas for easily prepared, light meals to serve when friends drop by. Think lunch or small plates to go with a glass of wine. Often friends will drop by within a couple hours notice. They like to eat and I like to be a good host. No firm dietary restrictions for most but these friends are interested in healthy eating, fewer carbs. One vegetarian in the mix. The entire meal does not have to be vegetarian. Thank you!
I cheaped out and got bad coffee beans. I'm a coffee snob - can I save this coffee? [more inside]
What's your favorite flavorful, interesting Asian vegetarian main course? [more inside]
I'll be in Toronto for project meetings. I'll be staying near the Eaton Centre, and likely on my own. Need some recommendations for nice noms at a comfortable price. [more inside]
I've never really been much of a cook, but since New Years I've been trying to change that. Lately, I've been making some soups, but I'm finding the leftover vegetables and chicken are pretty flavourless...though I feel a bit guilty just throwing out the leftover food. Is there any use to keeping it?
I'm interested in food delivery services, preferably ones I can sign up for online. I'd like to try a number of them, whether they deliver from a restaurant ready to eat, a box of produce, deliver a box of food to make with a recipe, or to reheat, delivery a specialty item like booze or cookies or meals for particular diets, whatever. [more inside]
So, I'm back from my Portland trip and back in Los Angeles. I'm going to miss the overcast skies, the smallness of the place, the good public transit, the biking, and all the great friends I have there, but I'm seriously going to miss the crazy variety of sausages. Is there anywhere in LA I can get something like this huge variety of sausages? And if not, what is wrong with LA? 8 million people could eat a whole lot of sausages.
I am looking for dairy-free toppings for flatbread/pizza crust. Meat suggestions welcome. [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]
I'm looking for a recipe for a dish to bring to a Super Bowl party, but there are two complications: It has to relate to either the city in which the game is being played or to one the teams that are playing. In addition, we won't have time to do anything complicated on the day of the game. [more inside]
I'm in an office where there is no kitchen to eat your lunch in and eating at your desk is not really a thing. Silently chewing a sandwich or drinking a yogurt is ok, anything requiring cutlery is tolerated but frowned upon. Most people eat out, but I'd like to minimize my eating-out budget. Also, I'm tired of sandwiches and even chocolate croissants get boring if you're eating them every day. Smoothies are cool but leave me hungry. So, any suggestions? [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]
Short, silent film of a cranky old white man who orders at a food court (?), gets up to get something to drink, comes back to find a black kid sitting at his table across from his chair and eating his food. Old guy continues to eat his food, puts up with kid eating his food for awhile, kid looks at old guy strangely for awhile, then shrugs and gets up and leaves old guy to finish the food. Old guy then stands up and realizes his food is actually sitting on the table behind him; that he sat down at the black kids table. Or something like that.
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]
Looking for Phoenix restaurant recommendations with good vegetarian options... [more inside]
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]
What is the stuff in the middle right of this picture, looking kind of like pork rinds? [more inside]
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]
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?
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]
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]
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]
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]
What were the food/drink trends of 1915? Seeking both recipes and reading. [more inside]
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]
After asking some friends and family, I'm realizing that I may be spending way too much on groceries every week. [more inside]
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]
Please help me figure out ways to make Whole30 work for me, if at all possible. Snowflakes inside. [more inside]
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!
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]
I have an ethics question for fellow amateur radio operators who are also members of an active club. [more inside]
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.
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 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]
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]
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.
Turkey defrosted for Thanksgiving. Sat in the fridge until yesterday, when it was re-frozen. If it safe to cook and eat? [more inside]
My family and I are taking a trip to Hong Kong and Taipei in a week. Where should we eat? [more inside]
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]
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!
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]
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]
What are some of your favorite wine based recipes? [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]
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?