I burned out my roommate's electric food chopper by trying cheese, so I need to get her a new one. Can you recommend a fairly priced model that won't go all stinky and smoky when I stuff it full of Wisconsin's best?
posted by Mo Nickels
on Feb 16, 2005 -
12 answers
Has anyone ever sent you really nice steaks in the mail? I have a coworker across the country I'd like to reward, and as he's on Adkins, my usual Belgian-brownie shipment isn't going to cut it. Any vendor recommendations based on experience?
posted by clever sheep
on Feb 15, 2005 -
30 answers
FoodFilter: What is swallow's nest? I was watching an episode of
Iron Chef where something called swallow's nest was used in a dessert, and I have no idea what it is. It looks like a gelatinous noodle. The only somewhat promising result on Google is that it's the spit from a swallow, but I'm not sure of the source. Does anyone have more info?
posted by smich
on Feb 14, 2005 -
10 answers
I am looking for a bar in NYC within walking distance of
this location. It should serve pub food (burgers, etc...) and should accomidate a small group of friends looking to catch up on old times without having to yell over the music.
posted by quibx
on Feb 14, 2005 -
15 answers
My girlfriend chews food with her mouth open. In the past four years, I've tried everything from polite admonition to blunt, borderline rudeness. She's not stupid, and she's generally well-mannered -- but she can't drop this habit. She's 23. Any suggestions?
posted by anonymous
on Feb 12, 2005 -
37 answers
Ladies- what yummy foods do you crave when it's that time of the month? Also, how do you keep yourself from wolfing down every last source of it in your kitchen?
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posted by invisible ink
on Feb 11, 2005 -
38 answers
I need advice on energy-bestowing foods. I'm currently in my 5th month of pregnancy, I work full time, I have a toddler, and I am about to drop. I'd like some suggestions (and preferably recipes) for foods that might up my energy level, so I can drop the zombie mom routine. [+]
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posted by bibliowench
on Feb 11, 2005 -
12 answers
I have never liked the taste of brown rice, but I would like to try to develop a taste for it, since it is so good for you. Is there something that I can add to the rice to make it taste different (and possibly better?) Other suggestions for cooking or preparing the rice, besides the standard are appreciated.
posted by lilboo
on Feb 10, 2005 -
31 answers
SushiFilter: I wanna go to a sushi restaurant for my birthday. Never had "real" sushi before, just the stuff you get at the supermarket (..i know, i know). Any suggestions on what to get/avoid for a first-timer? I am not crazy about the idea of raw, but will be willing to try. Also any locals have any suggestions on where? Domo arigato.
posted by ShawnString
on Feb 8, 2005 -
58 answers
Is there a liqueur that tastes like vanilla extract smells?
posted by smackfu
on Feb 1, 2005 -
20 answers
Can someone please explain to me the argument against genetically-engineered foods? If science can increase our agricultural output, why shouldn't we take advantage of it? What are the hidden consequences of growing GE crops and raising GE animals?
posted by BuddhaInABucket
on Jan 31, 2005 -
39 answers
Along with some foodie friends, we're having a "winter of offal." The idea is to expand our culinary horizons, and show respect for our food animals, by getting together every few weeks and learning to cook *excellent* food from organically raised trotters, entrails, and other bits commonly thought of as nasty. This week, I'm cooking beef tongue - so suggestions for that are particularly welcome. But any and all gourmet offal (not awful) recipes would be great.
posted by stonerose
on Jan 28, 2005 -
35 answers
Can dogs eat beef bones? My dog loves them (the raw discarded sort from butchers or rib joints) but when I give him one he goes crazy, actually consuming the bone and digging into the marrow. It worries me, but I've heard the marrow is good for them. But every time I've given him one I've had to take it away because he just gets too crazy. I know they can't have chicken bones (obviously, ow!) but what are the risks of giving him a beef bone as an occasional primal treat, even if it means he'll likely chew the whole thing up?
posted by Peter H
on Jan 25, 2005 -
19 answers
I'm was a big fan of Cape Cod Sour Cream and Chives potato chips. I haven't been able to find them around here in at least a year, maybe two. Here is Southern CT BTW. Why would Cape Cod Potato Chips discontinue their best flavor?
posted by nomad
on Jan 22, 2005 -
7 answers
I want to take a food product with a paste-like consistancy and put it in a tube. Is there any way to do this from home, on a small to medium scale?
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posted by puke & cry
on Jan 18, 2005 -
16 answers
Why does eating in a restaurant make me crap my pants?
I have a generally healthy, varied diet. I can eat anything prepared at home, regardless of how rich, fatty, or spicy it is. But nearly everything from restaurants causes massive stomach upset. I have an intense need to go to the bathroom within 20 or 30 minutes of eating restaurant food - sometimes it's diarrhea, sometimes not.
I can eat junk food, fast food - even Taco Bell - without problems, which adds to my confusion about the cause. I thought it might be MSG, but the local Chinese restaurant is one of the few places I can eat, and they do use MSG. Is there one particular food additive that I'm not aware of that might be doing this? Any other ideas?
posted by anonymous
on Jan 18, 2005 -
52 answers
Zingerman's in Ann Arbor can no longer import garum colatura from Naples (garum colatura is the oil drained off barrels of cured anchovies -- it's great on pasta and in salads). Are there any other US importers of the stuff?
posted by tidecat
on Jan 15, 2005 -
11 answers
Mail Order Cheesecake? My girlfriend really likes pumpkin cognac cheesecake. Unfortunately, the store that sells it here is going out of business. I'm a horrible baker and I can't find much on Google. Is there a baker (preferably online) that would mail delicious cheesecake to Tulsa, OK?
posted by theFlyingSquirrel
on Jan 14, 2005 -
13 answers
I'm looking for a cookbook on grilling that has a decent coverage of grilled food from all parts of the world. Do you have any recommendations?
posted by madman
on Jan 13, 2005 -
2 answers
So let's say, hypothetically, I wanted to throw a party of some kind, themed around monster movies. The twist, though, is that we'll be rooting for the monsters. To this end, I want to find human-shaped food. [crunchy bits inside]
posted by wanderingmind
on Jan 11, 2005 -
33 answers
I love
peanut butter, preferring creamy over chunky... but it doesn't really matter. I'm pretty sure I love
peanut butter now as much as I ever did when I was a kid. What are some of your favorite ways to eat
peanut butter and/or use it in other recipes?
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posted by Witty
on Jan 11, 2005 -
68 answers
So I live in a tourist town in Florida. Every third shop in the main strip area sells hermit crabs. Well, one of these shops doesn't just sell hermit crabs, it sells HUGE hermit crabs. What I'm wondering is: has anyone ever eaten one? [+]
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posted by u.n. owen
on Jan 9, 2005 -
21 answers
I have noticed that several softdrinks have tasted salty to me lately?? Anyone experienced anything like this? Maybe my tasted buds are going through a change, but I haven't noticed any difference in food tastes...
posted by keep it tight
on Jan 7, 2005 -
10 answers
Salsa help. The edible kind. I'm in love with Chipotle's Tomatillo Red-Chili (hot) Salsa and am looking for one of two things: a recipe for the salsa, or if anyone can recommend a comparable store-bought salsa. I would describe it as sub-jabanero hot, with a smooth, almost creamy texture that isn't runny and with no visible onions.
posted by Arch Stanton
on Jan 6, 2005 -
6 answers
If you were a food scientist, and a chef at a restaurant handed you a bowl of mashed potatoes and challenged you to figure out how many potatoes were in there and what kind of potatoes they were, how would you go about it? (Bonus if you can do it without leaving the restaurant.)
posted by adrober
on Jan 2, 2005 -
30 answers
Fondue filter: Every New Year's Eve, I make a cheese fondue, but this year, I'd like to try an asian oil-based version instead. Besides beef, carrots and mushrooms, what else can I dip? (More recipe info. inside.)
posted by sophie
on Dec 30, 2004 -
16 answers
I need a Christmas dinner menu for 3 - 4 people. I don't cook, so I need easy to prepare, festive dishes. I'm on a limited budget, so the dishes have to be inexpensive to prepare as well. Purchasing a pre-made meal is not an option. [+]
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posted by Juicylicious
on Dec 21, 2004 -
31 answers
What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
posted by keswick
on Dec 14, 2004 -
13 answers
Why is fresh pasta made with eggs as the liquid, while dried pasta is made with water? And how do egg noodles fit into the equation?
posted by smackfu
on Dec 14, 2004 -
11 answers
How much do you spend on food a week? What is the ratio of eating out and eating at home you do to arrive at that number? What is the least a couple can spend per week and still eat well? How does one transition from eating out every meal and being pretty clueless in the kitchen to eating in (saving lots of money) but without spending hours and hours making food and cleaning up? How do we do this without TV Dinners, microwavable foods etc?
posted by wtfwjd?
on Dec 13, 2004 -
31 answers
We have a persimmon in the fridge and I tried a piece of it tonight. It's very astringent and made my mouth dry. We Googled recipes for
persimmon cookies and
persimmon fudge, but are unsure of how well they'd turn out. Anyone know of something tasty we could make with this thing so it won't go to waste?
posted by dotComrade
on Dec 11, 2004 -
9 answers
Etymology of the phrase "Dutch oven." (Stop giggling. The culinary sense, please.) I have a partial answer but am in need of authoratative confirmation.
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posted by stuart_s
on Dec 9, 2004 -
18 answers
Need help with a gift for my spouse. She likes to read memoirs (not biographies) focused on food and/or travel. She's mined this category heaviliy, so titles published this year are a plus.
posted by mojohand
on Dec 7, 2004 -
27 answers
In the opening credits to Napoleon Dynamite, what is the brown thing-on-a-stick, served with peas, ketchup and peach slices?
posted by punilux
on Dec 4, 2004 -
21 answers
What type of white wine should I use for a recipe for salmon filet pouched in white wine, lemon juice and capers? Please recommend brands, what kind of taste it has, i.e., fruity, woodsy, etc., and price.
posted by =^. .^=
on Dec 1, 2004 -
20 answers
I am hosting a Monty Python and the Holy Grail dinner party for which I will be creating a printed menu. I need help naming the entres in a Monty Pythonish way. HELP!
posted by punkfloyd
on Nov 29, 2004 -
43 answers
Would like to get my wife a cooking magazine subscription for Xmas. They all look the same to me! She is a serious cook, scoffs as kitchen gadgetry, and is only sort-of interested in wine. Help!
posted by Mid
on Nov 29, 2004 -
36 answers
We’ll be interstate with my family for Festivus, and so we thought we’d start a new tradition and hold Thanksgiving with my wife’s family as an almost-end-of-year get-together. (stuffing inside…)
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posted by obiwanwasabi
on Nov 25, 2004 -
4 answers
TurkeyFilter: Last night I tested this year's turkey recipe, and it was a failure. I usually make a maple syrup/butter/broth reduction and use that and cheesecloth to make a wonderful bird - 4 years running. This year, though, I have to make a kosher bird as the meal will be held at a kosher family member's residence. The olive oil-based recipe I tried left the skin dry and soggy at the same time - not an easy feat - and the bird was OK but not special. We've deep-fried before to great results, and I assume peanut oil is kosher; should I adjust for another type of non-butter fat (would margarine work? olive oil certainly didn't) or just bite the bullet and deep-fry?
posted by luriete
on Nov 22, 2004 -
28 answers
NYCFilter: This should be a simple question, where can I get fairly decent, cheap, fast Chinese food in Soho or Chinatown? Details and Midtown analogies inside.
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posted by cyrusdogstar
on Nov 22, 2004 -
22 answers
Somewhere I saw advertised a metal rod that you stick into the cavity of a turkey to conduct heat into the stuffing to eliminate the bird/stuffing safe temperature conflict. Google fails me. Anyone know about this? Does it work? Where can I get one before Thursday?
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posted by bondcliff
on Nov 22, 2004 -
12 answers
I've only got a $1.25 in my pocket. It's 4 o'clock in the afternoon. I walk into my local Quick-E Mart convenience store. I'm looking for maximum stomach fufillment to tide me over until dinner.What's the best buy for my measly change?
posted by jeremias
on Nov 19, 2004 -
22 answers
Another AskCookingFilter…
I’ve basically got to cook an absolutely sock-blowing meal for two. What’re your tips for really impressive starters and puddings? [mi]
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posted by Hartster
on Nov 18, 2004 -
28 answers
What's a good, simple lunch to make when hosting a few guests? I'm looking for something nicer than sandwiches, but not something that's going to seem like dinner fare. [mi]
posted by rorycberger
on Nov 13, 2004 -
12 answers
I'm having a Monday Night Football party, but I'm stumped for types of food that are traditional to the state of Indiana or Indianapolis. Please don't write 'indian food', ha ha.
posted by graventy
on Nov 8, 2004 -
7 answers
FreshTunaFilter:
a) What do you like to make with fresh tuna?
b) What are other interesting ways in which you've seen it prepared?
(Leave out the stuff involving raw fish e.g. sashimi.)
posted by madman
on Oct 28, 2004 -
17 answers
