Will be visiting for Valentine's day, any dinner/date recommendations would be appreciated!
posted by rux
on Feb 5, 2013 -
7 answers
Quality & Food Science Experts: What's the difference amongst "aseptic", "ultra-clean", and "clean" in food packaging technology? I've always thought it was the same darn thing, but apparently not. I've googled like crazy, but I'm just pulling up sites selling me 500 ton hunks of stainless steel rather than explaining what the differences are.
posted by peachtree
on Feb 4, 2013 -
3 answers
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
posted by dontjumplarry
on Feb 4, 2013 -
23 answers
We are going to Portland, Oregon next week. I am a vegetarian. I am allergic to corn and soy. My partner is an omnivore who eats everything except marzipan and raw animal/ocean flesh. What (aside from Natural Selection) are our can't-miss restaurants? Bonus for desserts! A few more details after the cut...
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posted by rednikki
on Feb 1, 2013 -
7 answers
Can anyone point me to reliable sources that can tell me how much alcohol actually gets absorbed in your system when you eat food cooked with it?
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posted by dysh
on Feb 1, 2013 -
24 answers
I am traveling to Wellfleet , Cape Cod for a week this Saturday.
I would like to do a lot of cooking for my aging mother and need to do a healthy shopping on the way from Logan Airport.
I would go into Boston to Whole Circus and Trader Joes, but it is not really on the way.
Where can I go for a good grocery shop, preferably with a decent organic selection, that is in between Logan and Wellfleet, MA
Thanks!
posted by silsurf
on Jan 30, 2013 -
9 answers
Every year for the Super Bowl we make food from the teams' hometowns. This is our seventh year, and it's the first time we've had difficulty finding a food for a team! (Although two years of Hoosier Pie was no fun for anybody.)
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posted by goodbyewaffles
on Jan 30, 2013 -
42 answers
I may have an opportunity to teach a ten week class to ninth graders about food, cooking, and sustainability. These are topics that interest me and that I pursue in my spare time, but I'm realizing I don't know as much as I thought I did-- what books, resources, concepts do I need to study in order to get a real grasp on this so I can teach it well?
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posted by bonheur
on Jan 28, 2013 -
6 answers
Can't take the cold Northeast and wonder if Charleston would work? My husband and I recently moved from Los Angeles to the Eastern shore of Ct. for a variety of reasons mainly cost of living and seeking a closer knit community. Now that we have experienced a cold winter ( it's just starting!) we see that it isn't for us. Weather is a big deal and we thought we could handle it but the being stuck indoors, the layers of clothes, the desire to hibernate are all getting to us pretty quick.
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posted by privatechef
on Jan 23, 2013 -
27 answers
I have to go to Peoria, IL for a week starting February 6 to tend to the affairs of my mother, whose dementia is getting worse. I grew up there but I haven't been back for years, and when I did go back I stayed at Mom's. Now there is no room at Mom's because she's in assisted care. Where should I stay?
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posted by caryatid
on Jan 22, 2013 -
11 answers
We have an old cat who eats special prescription food. We are thinking about taking in a friend's old cat who also eats special prescription food. Is there a convenient way to do this?
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posted by PersonAndSalt
on Jan 22, 2013 -
13 answers
What are the odds of actually getting sick from poor food handling at home? How can I convince family members their food hygiene is at worst deadly, at best simply gross. Let me know if I'm overreacting here please.
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posted by Che boludo!
on Jan 19, 2013 -
33 answers
I had an anchovy freak-out a few months ago, and really want to give this 'superfood' a new chance. Please help!
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posted by Draccy
on Jan 19, 2013 -
19 answers
We're a couple of poor students who'll be travelling through San Antonio on our anniversary, and we'd like to get a nice memorable lunch or dinner there without going broke. We don't much care how formal it is — super-fancy and super-casual are both okay, as is anything in between — as long as the atmosphere is basically pleasant and cozy. (Bonus points for friendly neighborhood-ish joints, or places with good people-watching.) But the main thing is we're looking for the sort of restaurant where you sigh happily after the meal and say "man, I haven't had an XYZ that good in a
long time."
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posted by and so but then, we
on Jan 18, 2013 -
12 answers
Is spikenard inherently unsafe for human consumption? If not, where can I get some food-grade spikenard oil? If so, what is the closest equivalent spice?
posted by jedicus
on Jan 18, 2013 -
5 answers
What kind of equipment could I purchase within a $300 budget for the backdrop and lighting? My house is naturally very dark. I use white plates and minimal props for the food. My camera is a Canon 40D. I don't have much time lately so I'll spend a little more for convenience.
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posted by sunnychef88
on Jan 17, 2013 -
15 answers
I'm planning a trip to Iceland, probably for May, and a friend has expressed interest in coming along. I'm a bit worried ...
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posted by like_a_friend
on Jan 16, 2013 -
21 answers
Need to gift a wine bottle to someone who enjoys red wine. I don't know what type of red.
There are so many brands to chose from so since I don't know his taste I would prefer to give something from a recognized winery. Don't want him to think I picked the cheapest red :)
Couple of brands that come to mind:
Robert Mondavi
Kendall Jackson
Beringer
Budget: up-to $50
posted by r2d2
on Jan 13, 2013 -
25 answers
I have a bunch of peanut butter that I need to use up, but I'm running out of ideas. I would particularly appreciate recipe ideas that I can use in meals, though all I can ever really think of is perhaps Thai-style chicken/noodles, or PB&J sandwiches, or fruit with peanut butter dip. I know there's also stuff like peanut butter cookies and other baking goodies, but I'm trying to avoid sugar-bombing my diet too badly. Please help me with ideas!
posted by macsigler
on Jan 13, 2013 -
34 answers
So--IRL I am a busy psychologist with a busy practice and not a lot of time. In internet circles--of the lowcarb eating community variety, I have a lovely rep as the creator of a really nice low carb flour substitute for baking. Although I have made my recipe available online (requires some specialty ingredients), folks are enthusiastic enough about this concoction that they are encouraging me to go into production and to sell it. I haven't a clue what that would involve, and would likely be more interested in remaining the creative end who partners with someone who can execute the production stuff. What are the things I should be thinking about here? My questions are:
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posted by chaoscutie
on Jan 12, 2013 -
5 answers
My friend is growing a beautiful bushy beard and moustache. After several months it's wonderfully luxuriant. But, it's got to the stage where he can't eat without spillage. As for soup, forget about it - he can hardly have a mouthful before he has to wield a napkin and wipe spoonfuls away. My friend is very elegant and finds this sloppiness excruciating, especially in public.
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posted by glasseyes
on Jan 11, 2013 -
21 answers
Was there ever a period in time before widespread acceptance of germ theory, or, is there a current culture where raw or undercooked chicken is an accepted part of cuisine?
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posted by codacorolla
on Jan 10, 2013 -
19 answers
We need a restaurant in Brooklyn in the Downtown/Cobble Hill/Carroll Gardens area that will take a reservation for 7 people for brunch this Saturday and has vegan options (but preferably not all-vegan.)
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posted by griphus
on Jan 9, 2013 -
8 answers
I have a Hungarian friend with whom I exchange a large gift box every year at Christmas. She's moving to Australia to study this March, and so I want to send her a little extra care package when she moves, as I know it will be a hard relocation. In the past, I've sent her mostly non-edible goods (except for coconut M&Ms, which she loves, and Tabasco, sambal olec and Sriracha, as she hadn't tried them and we both love spicy foods). She has sent me a wealth of specifically Hungarian treats, including Erős Pista (a Hungarian spicy paste), poppy and nut cakes, Hungarian chocolates and jams, and even lozenges. I'd love to send her some typically American treats in my next box, but I can't think of what they might be!
Thanks!
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posted by mccn
on Jan 8, 2013 -
57 answers
What's the best possible cracker to support and complement homemade jalepeño jelly and cream cheese?
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posted by saguaro
on Jan 5, 2013 -
24 answers
I have 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them?
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posted by 1f2frfbf
on Jan 4, 2013 -
31 answers
Hi,
I'd like to start cooking meals for myself more often, but I've been overwhelmed by the number of books and websites online.
Does someone know a good place to find recipes for beginner chefs, whether it be at a premium or not? Eating healthy is a priority for me as well.
Thanks!
posted by da_wump
on Jan 2, 2013 -
22 answers
When you burn a Teflon pan, is it safe to eat the food in the kitchen? Should I reconsider Teflon all together?
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posted by kettleoffish
on Dec 26, 2012 -
8 answers
Hello
We are looking for a Christmas treat. They were toffee like almonds but I have googled this and only find recipes for toffee almonds. They are sugary, crunchy and In Australia around the late 1980s. We can remember having them but can't seem to remember their name. Any help will be appreciated. Angela
posted by nassep
on Dec 21, 2012 -
11 answers
Okay, this is a bad time to be without money and there's nothing I can really do to change that immediately. I am on assistance. I have food stamps that can buy only food stuff. Because of last minute car repairs and things like extra gas for appointments that I couldn't miss with government agencies, I have zero on the cash assistance (non-food side of food stamps).
I slowly developed a cold today. It's just a cold. Sore throat, coughing, running nose and headache.
I have Tylenol for the headache, but my throat is killing me and coughing keeps adding to the burn.
There's no money for non-food cough/throat stuff. No cough drops or meds.
What can I buy that is a food item that can make my throat feel less like it's been scraped with a brillo pad with each cough.
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posted by anonymous
on Dec 21, 2012 -
49 answers
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly
on Dec 20, 2012 -
10 answers
Has anyone tried raw food lifestyle? Are there affordable raw food teachers/classes in new york?
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posted by raghuram
on Dec 18, 2012 -
11 answers
I need some snack/meal ideas for myself in my very fast paced work environment. Help me take my non-healthy current solutions and make them better!
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posted by Folk
on Dec 16, 2012 -
27 answers
I recently came across this awesomeness of
a Daal recipe. It blew me away, not only with its amazing flavor, but the fact that you actually don't have to cook. I mean you chop one onion, dump all the ingredients in and less than 30 minutes later, you have an amazing meal. Which immediately made me wonder, are there any other awesomely tasty recipes out there which I could add to my repertoire of fast and easy?
posted by kitchencrush
on Dec 13, 2012 -
26 answers
