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]
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]
I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
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?
Help me fatten my cookbook with recipes that create copious amounts of food that last a while. [more inside]
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?
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]
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]
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]
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]
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.
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!
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]
I am seeking the absolute most top-notch way to make popcorn at home. Ideally, it would be air-popped, though I could use a little oil if needed. Looking for recommendations on both cooking method/devices, popcorn types, and any other accoutrements. [more inside]
I wish to send my dear Finnish penpal a bunch of cool things you can only buy in Canada (and maybe also stuff that may be sold elsewhere but is only really popular in Canada). What to send, MeFi? [more inside]
I bought some milk by accident when I still had an almost full container. What are some recipes (besides making ricotta/mozzarella) that use up a decent amount? It's cow milk.
I'm hosting an all-day TV/movie marathon at my house. Tacos are a requested menu item. Please help me work out how to keep the cold stuff safe. [more inside]
Seeking your ideas for interesting, unusual, hip and/or daring food choices in Chicago for a business luncheon on Friday. [more inside]
Tell me about your foods and recipes that give you the maximum fullness bang for your calorie buck. [more inside]
Is there somehow less of a problem with Bacillus cereus in Japanese rice? I often see remarks like this one about not refrigerating onigiri, and about leaving rice in the rice cooker for hours if not days and continuing to eat it. The worst food poisoning I have ever had was from B. cereus, so I am hypersensitive to rice preparation and storage. [more inside]
After years and years of not getting the pasta right, everyone in my circle of friends and beyond seems to know that you need to finish the pasta in the sauce, including some of the cooking water. It's such a vast improvement. Do you know similar simple "tricks" or methods from other regional cuisines? I remember reading this thread about Japanese and Korean cooking with great interest, but I'm curious about other cooking styles across the World as well. [more inside]
I'm looking for vegetarian recipes, without beans, which scale well relative to the level of effort. By which I mean: when you make potato salad, you can double it, but you're going to spend 2x the time peeling potatoes. That's bad. Chili (unfortunately, has beans) scales well: you don't need to individually wash every single bean, you just chuck in 2x the number of beans. Any recommendations for recipes? [more inside]
I'm planning to make this croquembouche recipe. It calls for a pastry bag with a 1/2 inch wide tip and a pastry tube with a 1/4 inch wide tip. I need to purchase the supplies for making this and I'd love your help! [more inside]
I'm looking for children's books that incorporate the unexpected (food, especially) into their illustrations. [more inside]
I am looking for ideas on budget-friendly, healthy and easy to make meals for a single person. See inside for details. [more inside]
Last night I made this recipe for a creamy pork shoulder stew (which was delicious). Everything was thoroughly cooked as it was simmering for probably 1.5+ hours. I put the leftovers in a covered (but not sealed) container and forgot to put it in the fridge. I just found it this morning, so it was sitting out for about 12 hours. Can I eat this? I was thinking I could throw everything in a pot and boil it again, or perhaps microwave it.
I'd like to make them all in one dish, like a soup, but I can't find any recipes which use that many. They've been in the fridge for a few weeks and need to be used up. Creative ideas?
I made a batch of soup a couple of days ago and it tastes a bit odd. I'm pretty sure it's because of the food processor. Will I die of plastic if I eat it? [more inside]
I has new kitteh! Yay! She's a rescue, about 2 years old, a small spayed female tuxedo beauty in good health, with a shy temperament. I have not had a cat in years. I am sure I am asking a question to which there are many answers and about which MeFites have strong opinions, but here goes: What is the current "state of the art" answer on the best quality and healthiest commercially prepared food for an adult, indoor, younger cat? [more inside]
I live in Queens NY and regularly get to dine at all sorts of really tasty, authentic (as much as anything can be, but that's another conversation) ethnic restaurants, especially Chinese food. My girlfriend's family is from China, and while they certainly enjoy these places, they will always insist that the food is better in China... This is something everyone universally agreed with. [more inside]
I have an unopened (sealed) can of lump crabmeat that's been refrigerated. It expired about a week ago (best if used by date was a week ago on 10/5). Can I still eat this? Or should I throw it out?
Bear with me: can you help me identify a go-to vegetarian meal that would be satisfying to a dinner guest and meet the criteria sketched out below? I know there are many vegetarian meal threads here but I'm really fixated on finding a single utility dish that functions for a vegetarian the way pork tenderloin could for a meat eater. [more inside]
Most everything I cook has little or no flavor. It never tastes bad; it just doesn't taste. Like there is only texture. [more inside]
Looking for recipes to make in my cast iron pan. [more inside]
Tonight was a rough night in our house. My picky, small three year-old once again ate two bites of dinner and turned his nose up at what I'd made for him. I got upset and berated him. I feel bad about this and want to figure out what to do. [more inside]
My father bought a box of four mooncakes, the five-kernel type, containing mostly cashew nuts, but also sweet apricot kernels. Is this okay to eat? [more inside]
The internet seems to say that silica gel is safe to use in a food context. I have a jar of sugar that's pretty lumpy. Is there any concern about placing a desiccant packet in the jar for a while? Note that this packet did not come with a food item.
I never thought I'd ask one of these. Last night I poached some chicken breasts. I took them out of the water and left them on a plate on the kitchen bench, intending to put them in the fridge later. I forgot. So they've been sitting there for, call it 12 hours. Temperature I reckon between 17-14 C. Should they stay or should they go?
I'll be in the 11th in Paris in a week. I hear there's top shelf yums to be had there. Who's had them? Where should I has them? Bonus for good bars (not too swanky, not crowded, not loud, not smoky).
I'm going to be spending a week in Tokyo Oct 23-30, and my plan is mainly to eat delicious food and wander around. I lived there for 2 years 1997-99 so I've pretty much seen all the major tourist stuff. Current locals, what are your favorite things to do or eat? [more inside]
A local Asian restaurant makes a truly outstanding curry noodle soup with tofu. I'd like to figure out how to make the soup myself. [more inside]
My recent blood work came back with a high fasting blood sugar. I need to cut out as many carbs and sugars as possible. A low GI diet that does not include animal products is the goal. This is a long-term thing, not a temporary diet [more inside]
We've moved and now have access to a kitchen larger a postage stamp, a gas range instead of an electric, and super-easy access to an international market that blows my mind every time I enter it. I'm a decent cook and have my food processor and kitchen aid mixer attachments at the ready. Can you give me your best-est recipes, cooking tips, and purchasing pointers that might help us out with this wonderful situation? [more inside]
I am in my mid twenties, eat pretty healthily and exercise regularly, but I wonder if there's any food(s) that I don't include in my diet that could help with my sleep. (There's a bit to write on my diet, so I have written that on the extended page.) [more inside]
My husband and I will be heading to Portland this week. We visited a couple years ago and had some amazing food thanks to some recommendations from Portland MeFites. We'd love some updated recommendations for where to eat over the next couple days! [more inside]
A year ago I asked this question about grain free cat food and have been feeding Bunny Cat Blue Buffalo Freedom dry food since then. Now she has bladder crystals and the vet wants me to change her diet. :( Help! [more inside]
Is there such a thing as a coffee cake like there is carrot cake, chocolate cake, etc, and maybe has a coffee-flavored frosting to boot? I'm not talking about the "good accompaniment to coffee" dessert, but cake where coffee is the main ingredient/flavor. *note - not looking for chocolate cake where coffee is used to boost flavor/add moisture
I'm hosting my bookclub's discussion of Under the Skin and per tradition providing dinner inspired by the food themes of the book. I'm looking for suggestions about what food to use to represent various comestibles mentioned in the text. [more inside]
I would like to make an amazing Rosh Hashanah dinner. What should I make? [more inside]
Where to eat in San Francisco? [more inside]