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]
Help me prepare a nutritious menu plan for someone who's going to a 5-day Burning Man type campout. [more inside]
Is there anywhere in Dublin, Ireland I can buy staple Japanese ingredients such as Miso, Dashi and Mirin? [more inside]
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]
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.
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]
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.
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]
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]
Is there a way to prepare for feasting (eating large meals) without feeling nauseated? [more inside]
Whoops! I've temporarily (I hope) lost my cooking mojo - how do I remove the carbon from my saucepans? [more inside]
Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it! [more inside]
What's this milky white liquid in my yam? [more inside]
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]
Recipe suggestions for a detox diet limited to mostly raw fruits and veggies? [more inside]
Ham and Onion sandwich recipe (Down South variant) [more inside]
salamander/newt pollywog food [more inside]
I have a friend/roommate with some interesting dietary restrictions. Any help? [more inside]
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]
We're biking from Rome to Naples, do you know good places to stay or eat in between? [more inside]
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]
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]
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]
Is fat free half-and-half acutally half-and-half? Will it kill me? [more inside]
Kosher Ethiopian food? Niter kebbeh in particular? [more inside]
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]
What is a Matzos substitute for someone with a wheat gluten allergy? [more inside]
Help me squish my food! [more inside]
What booze to give the Greek relatives? [more inside]
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.
What's the best way to slice fresh mozzarella? [more inside]
Please help me find recipes for two Egyptian desserts: Oum Ali and Kouskousy. [more inside]
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]
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]
Got any easily-frozen-and-reheated recipes with no starch? [more inside]
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]
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!
What cheese combination makes for the best grilled cheese sandwich?
Do any animals eat pistachios in the wild? [more inside]
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.
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]
What amazing chocolate do you recommend? [more inside]
More campfire recipe requests- with a twist! [more inside]
What are your ideas for easy camping recipes? [more inside]
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...
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]
I want to publish a cookbook and need some advice. [more inside]
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]
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]
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.