What's the best way to store store-bought fresh herbs so they last the longest? I usually have cilantro/coriander, scallion, mint, basil (Thai, holy, and Italian), and occasionally sawtooth coriander and Chinese chives on hand. [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]
I have been looking at boxes grocery services like Blue Apron and Hello Fresh. There are so many to choose from. What services have you used? What feedback can you give. I really like the idea of having my meals planned, groceries bought, and it all delivered on a specific day. I like the price point of about $10 per meal per person for 4 meals per week. Our tastes are varied with almost no limitations.
Can you help me come up with unorthodox/off-the-beaten-track sides to go with BBQ pulled pork next weekend? [more inside]
I'm going to be in downtown Seattle (near the library) on business and won't have time for a sit-down dinner. Where would you recommend I get some take-out dinner? (No need for breakfast or lunch.) [more inside]
This is my dog and I have some dumb questions. I had dumb questions in this post too, but now I have more of them. [more inside]
I'm looking for the best book (or other source) on nutrition. Not a diet book. Not anything with an opinion (to the extent that's possible). I just would like to read a book that describes what's going on with our bodies and the foods and nutrients we put into them. How exactly are the major nutrients metabolized? In what order over what time period? What are the functions of the various amino acids? What do the various vitamins and minerals do? And so forth. I just want to know what's going on, because I can't read a thousand diet and exercise books all pushing some points over others. I have a technical background, so I can handle and appreciate decently-complex explanations of biochemistry and the like. In fact, I like that stuff. Just as long as it starts at the beginning and builds up to that. So just, the cold, hard, comprehensive facts on nutrition, please. [more inside]
A friend and I are taking a trip tomorrow to Lyon (from Berlin). We found this thread but want more information specific to Lyon. [more inside]
Am moving into a household w/ a Mom and 2 kids (18-22 yrs). The kitchen was a mess; I have scrubbed the walls, painted, added new lighting, rearranged drawers, added a radio and some color. After 20 years of scrambling to get food on the table, Mom is reluctant to spend much time in the room; cooking or socializing. [more inside]
We're NYCers going on a 2 week trip to Toronto on the 26th. We've never been! What are the new exciting sites? The old established stuff? (Again, we've never been!) We like history, werid engineering dork stuff, movie stuff, dive bars, gayness, unusual stores and secondhand vintage menswear. We don't drive, but we'd like a nice trip out of town by train or even bus. Exciting cuisine a must overall. [more inside]
I will be in London this Friday and am looking for a good place to go for a good, inexpensive curry for lunch, probably in the Brick Lane area, but could be anywhere central. [more inside]
Sorry to add to the list of Italy travel questions. I've bookmarked and read all the recent ones so all the bigger places are covered. There's just one place that the previous posts hadn't mentioned... [more inside]
Where do the dwarves in LoTR get their food? Do they buy 100% of their food? [more inside]
Please give me recommendations for cooking classes, wine tasting and bartending classes in the Boston metro area. [more inside]
Where should we go to have Beef Wellington? Accessibility to North Oakland (walking, BART, and driving are all viable options) and price are factors.
What should I buy and cook from the Russian supermarket? [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'm becoming increasingly frustrated with misleading labels at the grocery store - "cage free" eggs that cost three times as much but the chickens are treated no better than the cheap eggs, "grass fed*" beef with an asterisk. I am willing to pay more for genuinely ethical/sustainable meat, dairy, and poultry. I am not willing to pay more for bullshit labels. Help me navigate this landscape without being misled. [more inside]
Do you have a degree in food science or are you a non-degree professional in that field? I'd like to hear about your experience in the industry. [more inside]
My friend is hosting a cocktail charity event for between 60 and 80 people on Saturday. Her caterer isn't providing desserts. She asked for my help and I have 18 hours to figure it out and 53 hours to deliver it. [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]
Where can I find a gros michel banana to eat. I just need one, not the whole plant, I just want to try the old fashioned banana. Banana forums warn of scams where only a Cavendish has been eaten. Where's that Gros Michel. Where is Fat Mike Banan. i live in louisville kentucky but have access to Online
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!
If we assume the (increasingly accepted) view that sugar, in any decent quantity, is a highly unhealthy thing to eat, and that the main culprit is actually fructose, is there any good reason to not aggressively replace sugar or HFCS with dextrose? [more inside]
I have been partially successful at clean eating over the past few weeks. Recent organic veg deliveries have left me with an overload of broccoli, carrots and peppers. Sadly, I cannot stand soups of any variety and have had enough of tomato-based dishes. What can I cook that will not bore me to death after two portions of it? I can be convinced to add meat to if it will make it delicious. Bonus points if it can be frozen or transported and reheated easily for work lunches. Thanks in advance!
What was sugar like in Europe in 1631? If a recipe called for a couple ounces of sugar, was it conveniently granulated like it is now? [more inside]
I'll be accompanying a group of college students to a conference in New Orleans later in the week, and we're looking at going out to dinner Thursday night. Where should we go? We need somewhere on the cheaper side, maybe $15 max for entrees, with cheaper options available if they just want something small. Easy access from canal or the convention center area, and easy seating for around 12. [more inside]
I want to trim our grocery budget. What are you suggestions for recipes/cookbooks/websites/tips/etc that meet my needs (inside)? [more inside]
Convince me to love it. [more inside]
We'll be in Rome for a short break in April. My wife and 10yo daughter are both vegetarians - I & my son eat meat. Can anyone recommend restaurants? [more inside]
What dog food can I use to replace Hill's Prescription I/D Gastrointestinal formula? [more inside]
Help a small girl out by suggesting ways to stimulate her appetite. [more inside]
Where are your favorite places to chow down in downtown Halifax? [more inside]
I'm from Nova Scotia. I moved to Ontario in 2012 and I am having serious food homesickness. I know there are Ontarioan Mefites, and possibly some fellow homesick Atlantic Canadian Mefites. I'm moving to Toronto soon and I want to source some ingredients or find some restaurants that serve Atlantic Canadian style dishes. [more inside]
I make chicken salad frequently. I make it by mixing shredded chicken, chopped veggies, sometimes fruit (grapes, blueberries or oranges), seasonings, acid (lemon, orange, or fancy vinegar) and mayo. I experiment with seasonings A LOT, but they all end up tasting pretty much the same. I think this happens because the mayo dampens the flavor of the seasonings. Can you suggest a way to avoid this? I'd like to have 4-5 different chicken salads with distinct taste profiles. [more inside]
You are future me. You used to self-sabotage your healthy intentions after shitty days by eating weird, crappy foods. No disordered eating or thinking, just zero self control and a feeling of 'fuck the plan, I'm sad and I deserve to feel better'. What did you successfully replace the weird crappy foods with to give you the same 'comfort blanket' feeling without the sabotage? [more inside]
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]
The wife and I are visiting NYC next week, and we haven't been for more than 10 years. Unfortunately, we've only got one evening to spend before we move onto another city, but there are a lot of friends we'd like to see. I want to invite my friends to have a sit-down dinner with us to catch up, since there won't be time for anything else, but I have a few criteria... [more inside]
I am having a hard time getting enough calories and nutrients in my body each day. Part of the issue involves inconsistent access to food due to family stuff; the rest involves a loss of appetite as I progress through treatment for bipolar II. I'd love to be able to keep something in my room that can help me stop going to sleep hungry, but I need it to be soy, walnut, and coconut free. What might be a good interim solution as I work back towards eating proper meals every day?
Can I use my mother's Falconware roasting dish on a gas hob without scorching the bottom? [more inside]
Can you point me to some good resources for developing a better diet, given my particular situation and my very persnickety preferences regarding tone? [more inside]
Bonus points for diet-friendly but all snacks welcome. [more inside]
At a conference in March, I'll be organizing a group of public history colleagues for a dinner conversation. I'd really like skip the hotel restaurants and chains take them to Baltimore's Little Italy neighborhood, but I don't know much about the area. Can you recommend a good place where 15 people could have dinner, ideally in a private room or somewhere easy to hear? And what other sites/stops/points of interest would some geeky historians like to know about? Thanks!
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]
Coming from Seattle, we'd like to travel through Washington wine country this year eating good food and tasting wine. Our ultimate goal is Walla Walla, but we assume we will probably stop in the Tri-Cities and Yakima Valley as well. An acquaintance advises against visiting during Spring Release the first weekend of May due to crowds. When would be an alternate time to go that would still have nice weather but be easier to find lodging? We will have a car and would probably want to spend less than $200 a night at hotels.
I am in the city for business tonight and will be left to my own devices for dinner. I would like someplace where I can sit at a somewhat quiet bar, read a book, and eat a reasonably priced burger. Help me Metafilter, I am paralyzed with indecision. [more inside]
I want to make a food-producing container garden on our (rented) apartment's small balcony. The good news: the balcony gets tons of sun. The bad news: the usable footprint is about 6'x6' and 6' of vertical space. What can I do to grow the most vegetables in this space? [more inside]
I have left over slices of abs fab BBQ beef brisket from Franklin's BBQ in Austin, TX. It will have been at room temp for 12-16 hours, wrapped in plastic. I dearly want to eat this ... dare I?