3911 posts tagged with Food.
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How can we order lunch?

My company (75 people) orders lunch from the same place every day. The receptionist sends out an email to everyone in the morning, and people respond with what they want for lunch. She then takes all of these food requests and calls them in to the sandwich shop. At the end of the day, she then has to tally up how much everyone spent. It then comes off of your paycheck. How can we make this easier? It takes a considerable amount of the receptionists time! [more inside]
posted by gregvr on Apr 25, 2007 - 14 answers

Nutritious Camp-Out Food

Help me prepare a nutritious menu plan for someone who's going to a 5-day Burning Man type campout. [more inside]
posted by freshwater_pr0n on Apr 24, 2007 - 11 answers

Japanese cooking ingredients in Dublin?

Is there anywhere in Dublin, Ireland I can buy staple Japanese ingredients such as Miso, Dashi and Mirin? [more inside]
posted by ReiToei on Apr 24, 2007 - 12 answers

Where should we host a bridal shower in Seattle?

Where should we host a bridal shower in Seattle? We're looking for a cool private room in a restaurant, or a neat suite in a hotel, or a cool patio - it's the weekend of August 4th so all of the boats are booked for SeaFair. [more inside]
posted by barnone on Apr 23, 2007 - 6 answers

Iranian recipe for deep fried, stuffed chilies?

Help me discover this stuffed green chillies recipe. While in India I read about a dish of stuffed green chillies, but never, ever managed to trace it or even to find out it's name. This is what I know about this dish: *It is Iranian, and can be bought from Iranian coffee shops in Hyderabad. *The green chilies are cleaned of their seeds and stuffed with a paste that includes cardamom and other spices. *The stuffed chilies are deep fried in oil. *The result is sublime. I would like to know the name of this dish, and if possible a recipe. Thank you chili lovers wherever you are.
posted by slimeline on Apr 22, 2007 - 6 answers

Organic Shmanic

I'm introducing my baby to solid foods (making most myself). Where will I get the most "bang for my buck" in terms of organic produce? [more inside]
posted by DenOfSizer on Apr 21, 2007 - 11 answers

Indian yoghurt dumpling dish thing

Dey bareh (sp?). My Kashmiri wife is looking for a restaurant in London that serves this dish - basically cornflour/chickpea-flour dumplings in yoghurt. Any ideas? We live in Bloomsbury, so anywhere near there would be good.
posted by Mossy on Apr 20, 2007 - 9 answers

Fill me up for a fiver, please.

My wife (a spectacular cook) is out of town, I have $5.00 for lunch, and I'm not in the mood to make something for myself. Since this will probably be my only meal of the day, what's the most filling food I can buy for ~$5.00? [more inside]
posted by bjork24 on Apr 19, 2007 - 34 answers

No, not lutefisk

Somewhere in the office chatter I agreed to bring food from my "culture" to an office happy hour Friday. I'm a European mutt with let's say a Scandinavian plurality. Any recommendations on something I could pick up at the average supermarket? [more inside]
posted by lbergstr on Apr 18, 2007 - 18 answers

Help me prepare to eat a feast!

Is there a way to prepare for feasting (eating large meals) without feeling nauseated? [more inside]
posted by ontic on Apr 17, 2007 - 9 answers

Burnt Offerings

Whoops! I've temporarily (I hope) lost my cooking mojo - how do I remove the carbon from my saucepans? [more inside]
posted by ninazer0 on Apr 16, 2007 - 21 answers

Scoring indian serving dishes in north america

Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it! [more inside]
posted by Smegoid on Apr 15, 2007 - 6 answers

What's with the white stuff in my yam?

What's this milky white liquid in my yam? [more inside]
posted by mbrubeck on Apr 14, 2007 - 9 answers

You only ate 4 servings. What, you didn't like it?

I'm a dedicated cooking/food junkie nerd, and I'm starting to "need" stuff beyond what even Sam's, CostCo, etc., can hook me up with. Short of killing all the fun by launching a food-based business, how can I get access to the goodies available through the evil Sysco empire or its equivalent? [more inside]
posted by phrits on Apr 12, 2007 - 11 answers

recipes for detox diet

Recipe suggestions for a detox diet limited to mostly raw fruits and veggies? [more inside]
posted by rndm on Apr 10, 2007 - 26 answers

Ham and Onion sandwich recipe

Ham and Onion sandwich recipe (Down South variant) [more inside]
posted by Ferrari328 on Apr 9, 2007 - 6 answers

.............well, i got better

salamander/newt pollywog food [more inside]
posted by nihlton on Apr 8, 2007 - 6 answers

Dietary Restrictions: No Carbs, No Cholestorol

I have a friend/roommate with some interesting dietary restrictions. Any help? [more inside]
posted by rossination on Apr 7, 2007 - 20 answers

The all-you-can-eat: where does it come from?

I'm really interested in the concept of the buffet-style, "all you can eat" type restaurant experience. Is this a Western invention? Does it even exist in other parts of the world? Also, does anyone have anyone strategies as to how to maximize the buffet experience? [more inside]
posted by quietfish on Apr 6, 2007 - 67 answers

Bicicletta!

We're biking from Rome to Naples, do you know good places to stay or eat in between? [more inside]
posted by fidgets on Apr 3, 2007 - 1 answer

Tasty Tours

Have you ever taken a culinary walking tour? Might you be willing to share highlights and details? I'm planning to develop some tasting tours for my city and would appreciate hearing about your own food tour experiences. [more inside]
posted by Miko on Apr 2, 2007 - 5 answers

Calling all baking experts!

I'm baking a cake on short notice. How should I substitute vanilla essence for vanilla extract? More importantly, the cake pan is a different size than is called for in the recipe, so how long and hot should I cook it? [more inside]
posted by Drop Daedalus on Mar 29, 2007 - 10 answers

This place is an institution!

I like eating at classic, old-timey, been-there-forever and still as good as back-in-the-day, "this place is an institution" -type eateries. Point me to some new ones... [more inside]
posted by mds35 on Mar 28, 2007 - 85 answers

Fat Free Half-and-half questions

Is fat free half-and-half acutally half-and-half? Will it kill me? [more inside]
posted by Jenny is Crafty on Mar 24, 2007 - 14 answers

Can my Ethiopian food be kosher?

Kosher Ethiopian food? Niter kebbeh in particular? [more inside]
posted by geekhorde on Mar 24, 2007 - 7 answers

Help me find yellow barley

I'm looking for yellow barley...or something that looks a lot like barley, only yellow, and might or might not be in a Korean market. [more inside]
posted by clavicle on Mar 24, 2007 - 2 answers

What is there for a wheat gluten allergy sufferer on Passover?

What is a Matzos substitute for someone with a wheat gluten allergy? [more inside]
posted by paddingtonb on Mar 23, 2007 - 12 answers

squish! chomp! yum!

Help me squish my food! [more inside]
posted by Cat Pie Hurts on Mar 22, 2007 - 46 answers

Wary of bringing gifts to Greeks....

What booze to give the Greek relatives? [more inside]
posted by longdaysjourney on Mar 21, 2007 - 17 answers

Induction cooktops - go or no go?

Has anyone had experience with single plate counter top induction hot plates such as these? If there are engineers out there is there some reason why these units shouldn't work as well as inbuilt units? If people have had experiences with induction cooktops in general that would also be appreciated. I've looked around and couldn't find many reviews except those on Amazon.
posted by sien on Mar 20, 2007 - 9 answers

Best way to slice fresh mozzarella?

What's the best way to slice fresh mozzarella? [more inside]
posted by rageear on Mar 19, 2007 - 23 answers

Egyptian desserts

Please help me find recipes for two Egyptian desserts: Oum Ali and Kouskousy. [more inside]
posted by anonymous78 on Mar 17, 2007 - 5 answers

honest eaters

Is there a polite way of telling people who only eat chicken and fish that they are not vegetarians? I'm at my wits end with this. [more inside]
posted by metasav on Mar 16, 2007 - 106 answers

Gigantic vegetables: threat or menace?

My partner staunchly affirms that very large vegetables and fruit from the supermarket are so big because they are GMOs. Can this be true, and is it anything to be afraid of? [more inside]
posted by arcticwoman on Mar 14, 2007 - 37 answers

Low-starch recipes for the freezer?

Got any easily-frozen-and-reheated recipes with no starch? [more inside]
posted by vorfeed on Mar 14, 2007 - 8 answers

Low carb, low cholesterol, low time. What to eat?

One person has high cholesterol. The other has type 2 diabetes. Both have no more than 30 minutes to cook and eat together. What do you recommend for breakfast, lunch, or dinner? [more inside]
posted by gnomeloaf on Mar 13, 2007 - 20 answers

What did this mouthwash do to my taste buds?

I used Crest Pro Health alcohol-free mouthwash about an hour and a half ago. Now I'm eating McDonald's and I cannot taste the salt on the fries -- in fact, I made my roommate eat some of them to make sure I was not crazy, as they tasted sweet to me, like they'd been honey-roasted. Furthermore, the cheese on my ketchup-free burger tastes weirdly like ketchup. What the heck did that mouthwash do to my taste buds, and is there anything I can do to undo it quickly? I put a pinch of salt directly on my tongue, and it tastes just like sugar!
posted by logovisual on Mar 11, 2007 - 14 answers

Best grilled cheese sandwich?

What cheese combination makes for the best grilled cheese sandwich?
posted by AloneOssifer on Mar 11, 2007 - 72 answers

Do any animals eat pistachios in the wild?

Do any animals eat pistachios in the wild? [more inside]
posted by BigBrownBear on Mar 8, 2007 - 11 answers

Why do orange chicken vapors make me cough?

This question is about chinese fast-food orange chicken (the deep-fried amorphous nuggets with a thick tangy glaze). When I take a deep smell from a hot bowl of this chicken, or hold it in my mouth and breathe around it, some sort of irritating vapor makes me cough (or stings my nose). Just one cough – enough to keep it from getting into my lungs. Once the chicken cools down (to mouth temperature, even) it doesn't happen. It reminds me of the reaction I've had sniffing acid in lab – could it be lots of volatile vinegar? I've experienced this with fast-food chicken in more than one college food court.
posted by lostburner on Mar 8, 2007 - 20 answers

potatos and.....?

I'm looking for a simple menu of foods that fill nutritional requirements, are easy to make, and that won't bother my fussy unhappy gut while I'm on a crazy schedule for the next while. [more inside]
posted by stray on Mar 5, 2007 - 13 answers

Chocolate.

What amazing chocolate do you recommend? [more inside]
posted by felix on Mar 4, 2007 - 69 answers

Curses- foiled again!

More campfire recipe requests- with a twist! [more inside]
posted by kidsleepy on Mar 4, 2007 - 13 answers

Tips for the culinary camper!

What are your ideas for easy camping recipes? [more inside]
posted by ClanvidHorse on Mar 4, 2007 - 26 answers

Buying egg puff maker, where?

Does anyone know where to get an HK style egg puff maker, preferably online or around Oakland, CA? Already checked a few places in Chinatown, but couldn't find any...
posted by rpmurph on Mar 1, 2007 - 4 answers

Where did my tastebuds go?

I want to go from goat to gourmet. Having taste buds that are happy eating MREs all day long has its advantages, but it would be nice to enjoy the finer things in life. But I can't spend all my money on high-end restaurants. How do I become a pescetarian foodie on a college budget? [more inside]
posted by schroedinger on Feb 28, 2007 - 28 answers

Getting a cookbook published.

I want to publish a cookbook and need some advice. [more inside]
posted by magikker on Feb 27, 2007 - 15 answers

Annyong ha shimnikka

Does anyone know how to make the smell of kimchi (a Korean dish: fermented, spicy cabbage) less offending for those who are not eating it? [more inside]
posted by somersault on Feb 26, 2007 - 18 answers

Help me tame a cast iron wok

Help me to tame my cast iron wok. Since I bought this Le Creuset wok I began to question my ability to cook. I realized (too late) that it is not really suited for Thai food but mostly for Chinese. Are there any good sources to teach me how to get the best out of this wok for vegetarian cooking? [more inside]
posted by slimeline on Feb 25, 2007 - 21 answers

Are there Baby Ruths on Dagobah?

Are there Baby Ruths on Dagobah? Does anybody know what the prop guys used for Luke Skywalker's rations during his first dinner with Yoda? I remember it being this brown cylindrical chewy/crunchy thing. And if there is a star wars term for the Rebellion rations, that would be nice to know as well.
posted by activitystory on Feb 23, 2007 - 9 answers

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