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Basically I'm looking for a hard treat or chew toy for humans.

Over Thanksgiving I discovered I really enjoy chewing on cinnamon sticks. The only problem is they can get brittle pretty fast, leading to a mouthful of fragments and a really unpleasant explosion of cinnamon in my mouth. So! I thought I can't be the only person that likes this... [more inside]
posted by phaedon on Dec 6, 2013 - 23 answers

 

Hot meals for the night shift worker

I work nights in a facility that does not have refrigerators available for employees. I have a 7-cup electric tea kettle at my desk, and there are microwaves available in the break area next to my office. What simple meals can I prepare at my desk or in the microwaves with a minimum of hassle? I'm getting a little tired of ramen. [more inside]
posted by TrialByMedia on Dec 5, 2013 - 40 answers

How do I make these balls into balls?!

I am currently making this recipe for chocolate-covered peanut butter balls. Despite following the instructions to the letter, I cannot get these damn things to cohere in any way. What should I add to turn this delicious sugary peanut butter mush into the delicious little round balls it is SUPPOSED to be? Not a very experienced or intuitive baker, so I can't tell whether it should be more dry or more wet or what. It's very...gooey. Added frustration: I did the exact same thing yesterday and it worked perfectly, but apparently baking is like insanity in that you do the same thing over and over, expecting different results. Help please!
posted by like_a_friend on Dec 5, 2013 - 14 answers

Can I eat this: doomed (?) cheese and aged meat edition

Yesterday I bought: A block of cream havarti. A chorizo panino, mozz rolled with chorizo and pepponcini. A role of mozz and soppressata. This is like my food Holy Trinity, my food boyfriend in three parts. And how did I treat this wealth of goodness? Well, I stuffed it into my backpack at 12PM, remembered the next day at 7:00 AM and stuck them in the fridge and prayed for their meaty cheesy souls. [more inside]
posted by angrycat on Dec 4, 2013 - 13 answers

can I eat this, butter edition

long story short: apartment fire on Monday, frantic move on Tuesday, unorganized to say the least. I had butter in my freezer.Just found the butter in a box in my new kitchen a few minutes ago , thawed. it is still holding its shape. is it still edible?
posted by St. Alia of the Bunnies on Nov 30, 2013 - 20 answers

How much do you spend on food in a month?

I just downloaded the mint.com app and found to my absolute horror that partner and I are spending $1300 a month on food (!!!) Surely this cannot be right. What does your budget look like and what is an average spend for you? [more inside]
posted by everydayanewday on Nov 29, 2013 - 74 answers

Help me cater for Christmas

My family Christmas lunch has blown out from the usual 15 people to at least 27 and my original plan to roast a whole sirloin in the Webber isn't going to cut it. I have a motorised spit-roaster (charcoal, rated to 25kg) and I need to cook beef. What sort of cut should I order from the butcher to feed the crowd? [more inside]
posted by ninazer0 on Nov 28, 2013 - 1 answer

Meal planning extreme!

Help me app-ify the way that I plan for meals for extreme streamlining given a series of food restrictions. [more inside]
posted by 3491again on Nov 23, 2013 - 5 answers

What should I put in a meal in-a-box?

What meals-in-a-box should I send to my darling? [more inside]
posted by justalisteningman on Nov 23, 2013 - 6 answers

How to set up a weekly meal planning/recipe subscription service?

I would like to set up weekly meal planning/recipe/shopping list service. I follow a certain dietary plan -(NOT paleo )and think that that there i a gap in the market for a simple menu/shopping list which arrives in your inbox every week. The problem is that I have no idea how to go about setting it up.I am a very decent cook and have done this for myself for about a year,so I already have a whole set of recipes and tricks that are diet compliant. I need to know if there are any software options that I should be looking at and I have no problem investing the money for someone else to do it-but I'm not even sure who I should be approaching!I would like to be able to modify it and maybe offer add ons/customizations if it was successful. So any help and advice would be gratefully received! Thank you!
posted by hitchcockblonde on Nov 23, 2013 - 5 answers

Help Me Find Some Giant-Sized Snacks!

So, a few weeks ago we were in Freeport, Maine and saw a giant whoopie pie, which we knew immediately would be the perfect Chrismas gift for my youngest brother. Then, tonight, my wife found a giant Rice Krispie Treat, which she bought as a Christmas gift for my middle brother. So now we have A Theme for amusing consumables for the rest of the family. But now we need to come up with some other Abnormally Large Food Items for 5-6 other family members. Help me find them. [more inside]
posted by briank on Nov 22, 2013 - 39 answers

Cross-cultural meal times & frequency

How standard is the 3-meals-a-day eating behaviour? What about times of day for eating, x-culturally? It would be interesting to hear any insights from folks outside of North America. Thank you!
posted by SpecialSpaghettiBowl on Nov 22, 2013 - 22 answers

How do courses at dinner work where you live?

I am in the UK and am fascinated by a 'salad course' separate to either a starter or main course. I would like to know how that works, and how a typical multi-course meal would go where you live. [more inside]
posted by plonkee on Nov 22, 2013 - 27 answers

Snacks for a Doctor Who 50th viewing party

I'm throwing a party this Saturday for the Doctor Who anniversary special, and am trying to come up with some ideas for food and drink. Bonus challenge: One of the guests eats gluten-free. [more inside]
posted by jbickers on Nov 21, 2013 - 16 answers

Naked Lunch

Philosophical persectives on slaughtering animals for food required. Help me work through unexpected questioning? [more inside]
posted by Caskeum on Nov 19, 2013 - 23 answers

How to deal with spicy food when avoidance is not possible

I am starting to travel to India for business, there is no getting around it. I LOVE to eat, but I do not like spicy/hot food. Everything (to my palate) is spicy in India. How to acclimatize? Just time? Please help. [more inside]
posted by alchemist on Nov 18, 2013 - 25 answers

Japanese/Korean food for the Chinese home cook?

Reasonably decent Chinese home cook would like to venture into Japanese and/or Korean cuisine. I'd appreciate help on (1) good cookbooks, (2) pantry stocking and (3) choice of cuisine! [more inside]
posted by andrewesque on Nov 17, 2013 - 17 answers

Can you have a mini-seizure due to food blocking your airway?

So I was just eating some hummus on crackers while doing something else, felt a clump of hummus get lodged in my throat, felt briefly dizzy, then a kind of blackout for about five seconds. Came to, my trackball has been knocked off the desk. I otherwise feel 100% okay. What just happened? [more inside]
posted by Shepherd on Nov 17, 2013 - 11 answers

I need to share this space somehow...

I like my housemates but hate sharing the kitchen with them. This is not good for housemate relationships. I can't move out. What can I do to mitigate things in the mean time? [more inside]
posted by ActionPopulated on Nov 16, 2013 - 14 answers

Want to chomp some vegan food.

You're vegan? Tell me, what delicious things did you eat this week? [more inside]
posted by mibo on Nov 16, 2013 - 19 answers

What goes well with kinako? And general help w/ Japanese/Asian desserts

My friend does a ramen night every so often, where he makes ramen completely from scratch. I'm often tasked with dessert because I'm a blogger and baker... I've already made plenty of desserts with black sesame and green tea so I want to try something new. I have taro powder and was originally going to do something with taro and coconut. I already even made taro marshmallows. But then I remembered that I had bought a bag of kinako/soybean flour some time ago and I should use it... I found a recipe for a kinako chiffon cake but would an ice cream be better? [more inside]
posted by picarosado on Nov 10, 2013 - 4 answers

Anything worth stopping for on a drive from Brooklyn to Emerald Isle?

Driving from Brooklyn, NY to Emerald Isle, NC — via the NJ Turnpike, Delaware 1 and US-13, and Route 17 past Norfolk VA into NC. Anything truly worth checking out along the way, or taking a reasonable detour for? [more inside]
posted by D.Billy on Nov 10, 2013 - 12 answers

I'm underweight. How do I stimulate my appetite?

I'm depressed and anxious and dropping weight like crazy (my highest weight ever is 108, I'm probably 90-95 now). How can I eat more when I don't feel like eating? [more inside]
posted by anonymous on Nov 8, 2013 - 31 answers

I'm mad about the breadfruit.

I am going to be in Oahu in December and January, and am keen to find: (A) breadfruit; and (B) breadfruit seeds (commercially packaged). Where are they to be found? [more inside]
posted by Alice Russel-Wallace on Nov 6, 2013 - 2 answers

Toddler hunger strike

I know that picky toddlers are so common they are a cliché, but I really need help with mine. He has nutritional deficiencies that have disrupted his sleep (and therefore his daytime mood) due to his unwillingness to eat anything but cheerios, crackers, and fruit. We've tried different strategies but nothing seems to work. Advice? [more inside]
posted by arcticwoman on Nov 4, 2013 - 40 answers

Best one-pot soup, stew, or casserole recipes for crockpots?

Looking for soup, stew, or casserole recipes where I can spend ten minutes dumping stuff in the crockpot in the morning and have a full meal ready when I get home. Something like this is ideal; the only prep is chopping an onion before setting it and forgetting it until dinnertime. No dietary preferences or restrictions, but some vegetables would probably be good. I'm seeing a lot of recipes online, but am having a hard time weeding out which ones are worthwhile, and would appreciate any favorites you care to share.
posted by stellaluna on Nov 4, 2013 - 26 answers

Yule Be Swell! Yule Be Great!

We will be hosting a very large Yule gathering in our home next month, and I need ideas on ways to feed people affordably but impressively with simple but very elegant dishes. We set the bar pretty high last year, so the H is O. [more inside]
posted by evilcupcakes on Nov 3, 2013 - 22 answers

How to support a relative post-bariatric surgery during the holidays?

I have a relative with some long-time food and weight issues who just underwent bariatric surgery. Making meals with her, cooking and eating out have always been kind of fraught. We'll be having a family Christmas holiday at her house and I'm worried that the heavy emphasis on food will be stressful. Any tips? [more inside]
posted by amanda on Oct 31, 2013 - 8 answers

When can babies or children be taught bad eating habits?

I am feeding my infant on demand. Said infant gets no sleep whatsoever. Friends are pointing me to various methodologies, many of which schedule discrete eating times (such as feeding all of the calories in a 12 hour period and none in the remaining 12 hour period). I do not wish to do this because I think that this doesn't respect a baby's hunger and worry that, down the road, the child will not be able to recognize hunger/satiety clues. On the other hand, of course I would love to try scheduling like this because it's pretty miserable getting no sleep. All things being equal (the merits of on demand vs. scheduling), is there literature out there in psychology or any other field that has looked to this? Where should I go to find out whether scheduled feedings may have a long-term impact on children?
posted by juliagulia on Oct 30, 2013 - 32 answers

Maintaining fitness and sanity on a low-calorie diet

I'm an overweight (technically obese) triathlete who was recently put on a calorie-restricted (1200-1400/day), moderately carb-restricted (100-130 g/day) diet by my doctor(s). They also have me front-loading my calories into breakfast and lunch at the expense of dinner. It's been hard on me in various ways, physically and psychologically -- my training is suffering, and I really miss being able to share a normal dinner with my partner. I'm also on seriously non-optional medication that makes it hard for me to lose weight and, relatedly, has probably made me insulin-resistant. Help me cope. (Psychological beanplating as well as gory metabolic details for nutrition nerds within.) [more inside]
posted by dorque on Oct 30, 2013 - 29 answers

Exciting Times in SLC

Suggestions for adventure and outdoorsy fun- on a tight budget, and without a car- in Salt Lake City this weekend? [more inside]
posted by GastrocNemesis on Oct 26, 2013 - 3 answers

I'm not on this diet to alienate you, I promise!

I'm on a diet that many (most) people would consider very restrictive if not downright odd. It's for health reasons, though I don't have any visible health or weight issues. I'm going to be spending several days with my boyfriend visiting his family over the holidays, and I'm dreading trying to navigate the weird food issues that will likely arise. If you are on a specific diet, how do you get around not eating various things that people are expected to eat (especially around the holidays)? [more inside]
posted by whistle pig on Oct 24, 2013 - 50 answers

What food is only good when done the "right" way?

What food is only good when done the "right" way? I don't really like store tomatoes, but fresh garden tomatoes are AMAZING. I don't like store-bought packaged chocolate chip cookies but know that nothing beats a warm homemade chocolate chip cookie. What other foods are like this?? (I got to thinking about this when thinking about yucky canned baked maybe they are good when they are homemade)
posted by beccaj on Oct 24, 2013 - 71 answers

Simple, tasty recipes for a nomad

For the next 8 months I'll be moving cities every 4 days or so and I'm doing a lot of couchsurfing. I like to prepare a meal for my hosts as a thank you and I'd like some suggestions for meal ideas. I can't travel with a fully stocked pantry, so meals that have few ingredients (preferably things readily available in South America, Europe, and Asia) are important. Advise me, culinary geniuses of mefi! [more inside]
posted by horizons on Oct 23, 2013 - 16 answers

Addicted to food?

I used to be around 40 lbs overweight. I've lost weight gradually over the past couple of years and am down around 30 lbs. People say that you are supposed to feel great after losing weight like this. But I don't feel great. I feel like I have to be constantly vigilant. I've always had issues with anxiety, but now the anxiety is almost overwhelming and I have a lot of trouble sleeping. Tonight I just caved and made brownies and had a mini-binge. And... I feel good. The constant headache is gone and I have a pleasant buzz. I feel relaxed like I haven't in awhile. Are these signs of food addiction? If they are, what can I try as a healthy substitute? (I already walk about an hour a day - it's ok and I look forward to it, but it doesn't make me feel like I do right now.)
posted by jenh526 on Oct 22, 2013 - 35 answers

Food stylists, halp! Difficulty: truffle.

I'm going to be getting 2 truffles (one ginger and one peanut butter) in the mail by Friday. I need to photograph them, ideally each as a whole truffle and then the same truffle cut in half to show the ganache filling. Please help me not screw it up. [more inside]
posted by asranixon on Oct 22, 2013 - 18 answers

Focused classes on ethnic food in bay area? (Or anywhere in US/world!)

I've taken cooking classes at some local places in the bay (tante marie, kitchen on fire), and in general I am a decently proficient cook. Definitely need to keep practicing and honing my taste and technique, but that comes with time. What I am interested in now are focused classes that dive deep into "ethnic" cuisine (I hate that term but I think it gets the point across). Cuisines I'm particularly interested in: Japanese, Argentinian, Peruvian, Vietnamese, French, Southern, Indian (all regions, esp. southern), Chinese... In the bay it'd be great to find a regular class or some weekend classes that dive deep into topics, but in general, I'd be interested if there are 1 or 2 week-long classes. For example, I'd totally be willing to go to city X for a week-long intensive course on stir-fry or something like that. Is this a thing? Does this exist, outside of culinary school?
posted by wooh on Oct 21, 2013 - 1 answer

Feed Me - But Just Not That

Baby Taffeta is 11 months old now and has a great appetite. The problem is she also has a great gag reflex, enlarged adenoids and difficulty with textured foods. We're finding it harder and harder to find foods for her that help her transition to solids that she won't gag on but that will help her get full enough so that she can hopefully sleep through the night. [more inside]
posted by tafetta, darling! on Oct 18, 2013 - 14 answers

Why is my stomach angry all the time?

I've been having gastro problems on and off for the past few months (more on than off). I finally have an appointment with a specialist, but it's not for another month. In the meantime, I'd like to try to do an elimination diet & see what's what, BUT most of what I'm finding online about elimination diets is very broad and don't explain enough. I'm looking for guidelines of how they are typically done as well as recipes and food ideas for the first stages of said elimination diet. [more inside]
posted by firei on Oct 17, 2013 - 11 answers

Oaxacan cooking class for an expert cook?

What's a good cooking class to go to in Oaxaca, Mexico in December, for people who can already cook? Or other food-related Oaxacan suggestions? [more inside]
posted by andreapandrea on Oct 11, 2013 - 1 answer

Did I violate a social norm in helping this homeless person?

What's socially acceptable in terms of giving food assistance to homeless people? What should be socially acceptable? [more inside]
posted by anonymous on Oct 11, 2013 - 29 answers

Tasty no-fridge, no-cook shelf stable meals

In the past few months I have found two different brands of shelf-stable meals that I love: GoPicnic and St. Dalfour's Gourmet on the Go. The key things for me are: these meals don't require refrigeration, they don't require cooking, they taste good, they're usually less than 400 calories per container, and they are both healthier and cheaper than the fast food near my school's campus. Do you know of any other brands like this? I didn't even know these existed until earlier this year, and googling keeps getting me things that require cooking and/or are not tasty.
posted by ocherdraco on Oct 11, 2013 - 14 answers

I need new sauces, veggies, dips now that tomatoes are a no.

I'm vegan, and have recently developed an allergy to tomatoes (when I eat them, or broccoli, I get hand ezcema, which may be related to chromium.) I need ideas for new toppings for pasta (I like goddess dressing but need variety) and tortilla chips (guacamole is good but not all the time) as well as suggestions for ways to incorporate other vegetables into my diet. I miss tomatoes very much and feel a little lost.
posted by juniper on Oct 11, 2013 - 25 answers

Calorie counting app for iphone that doesn't require weight input

I'm searching for a calorie counting app that doesn't require me to enter my weight to use it. This rules out myfitnesspal and lose it. I've downloaded and deleted a dozen apps because every single one won't let me bypass the "weight" screen. It seems like it really shouldn't be so hard to just track calories/nutrients/vitamins without doing it for weight loss. Can anyone suggest an app that does what I want?
posted by Violet Hour on Oct 9, 2013 - 17 answers

How can I eat more ethically?

I'm not ready to become a vegetarian yet, but I would like to eat more ethically. What meat products are the worst to consume from an ethical standpoint? What are the most ethical to consume? [more inside]
posted by helloimjohnnycash on Oct 8, 2013 - 40 answers

Trauma, Food and Money...oh my.

How would one erase or get past a childhood trauma and its effects on one's relationship with food and money? [more inside]
posted by anonymous on Oct 8, 2013 - 8 answers

What is Caribbean food and how do I cook it?

I recently moved to a neighborhood that is predominantly West Indian, and I see all sorts of new-to-me ingredients in my local grocery stores that I'd love to learn how to use. But I don't know the first thing about West Indian/Caribbean cuisine, so I'm not sure I trust myself to just pick out a cookbook and start. Can you recommend any resources like websites or cookbooks, or specific recipes, that will allow me to start investigating all these mysterious roots and jars of red-dyed lard and interesting spices?
posted by showbiz_liz on Oct 6, 2013 - 10 answers

A Double Espresso and a Pickled Gherkin, Please.

What savoury snack-foods go well with strong, black coffee? [more inside]
posted by Jabberwocky on Oct 6, 2013 - 25 answers

Asking someone behind a food service register out for coffee?

There is this woman/lady/girl/gal who's often behind the register at a Chipotle I'm at 2-3 times per week after work. [more inside]
posted by zeek321 on Oct 2, 2013 - 40 answers

Fatty, fiber-full, and filling foods

What are your favorite recipes that fulfill the following criteria: low in carbohydrates, lots of good fats, medium to generous on the fiber, and filling/hearty? I'm thinking veggies, soups, and sides, mostly, since that's where my recipe book is weakest. [more inside]
posted by rachaelfaith on Oct 2, 2013 - 29 answers

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