For the next 8 months I'll be moving cities every 4 days or so and I'm doing a lot of couchsurfing. I like to prepare a meal for my hosts as a thank you and I'd like some suggestions for meal ideas. I can't travel with a fully stocked pantry, so meals that have few ingredients (preferably things readily available in South America, Europe, and Asia) are important. Advise me, culinary geniuses of mefi! [more inside]
I used to be around 40 lbs overweight. I've lost weight gradually over the past couple of years and am down around 30 lbs. People say that you are supposed to feel great after losing weight like this. But I don't feel great. I feel like I have to be constantly vigilant. I've always had issues with anxiety, but now the anxiety is almost overwhelming and I have a lot of trouble sleeping. Tonight I just caved and made brownies and had a mini-binge. And... I feel good. The constant headache is gone and I have a pleasant buzz. I feel relaxed like I haven't in awhile. Are these signs of food addiction? If they are, what can I try as a healthy substitute? (I already walk about an hour a day - it's ok and I look forward to it, but it doesn't make me feel like I do right now.)
I'm going to be getting 2 truffles (one ginger and one peanut butter) in the mail by Friday. I need to photograph them, ideally each as a whole truffle and then the same truffle cut in half to show the ganache filling. Please help me not screw it up. [more inside]
I've taken cooking classes at some local places in the bay (tante marie, kitchen on fire), and in general I am a decently proficient cook. Definitely need to keep practicing and honing my taste and technique, but that comes with time. What I am interested in now are focused classes that dive deep into "ethnic" cuisine (I hate that term but I think it gets the point across). Cuisines I'm particularly interested in: Japanese, Argentinian, Peruvian, Vietnamese, French, Southern, Indian (all regions, esp. southern), Chinese... In the bay it'd be great to find a regular class or some weekend classes that dive deep into topics, but in general, I'd be interested if there are 1 or 2 week-long classes. For example, I'd totally be willing to go to city X for a week-long intensive course on stir-fry or something like that. Is this a thing? Does this exist, outside of culinary school?
Baby Taffeta is 11 months old now and has a great appetite. The problem is she also has a great gag reflex, enlarged adenoids and difficulty with textured foods. We're finding it harder and harder to find foods for her that help her transition to solids that she won't gag on but that will help her get full enough so that she can hopefully sleep through the night. [more inside]
I've been having gastro problems on and off for the past few months (more on than off). I finally have an appointment with a specialist, but it's not for another month. In the meantime, I'd like to try to do an elimination diet & see what's what, BUT most of what I'm finding online about elimination diets is very broad and don't explain enough. I'm looking for guidelines of how they are typically done as well as recipes and food ideas for the first stages of said elimination diet. [more inside]
What's a good cooking class to go to in Oaxaca, Mexico in December, for people who can already cook? Or other food-related Oaxacan suggestions? [more inside]
What's socially acceptable in terms of giving food assistance to homeless people? What should be socially acceptable? [more inside]
In the past few months I have found two different brands of shelf-stable meals that I love: GoPicnic and St. Dalfour's Gourmet on the Go. The key things for me are: these meals don't require refrigeration, they don't require cooking, they taste good, they're usually less than 400 calories per container, and they are both healthier and cheaper than the fast food near my school's campus. Do you know of any other brands like this? I didn't even know these existed until earlier this year, and googling keeps getting me things that require cooking and/or are not tasty.
I'm vegan, and have recently developed an allergy to tomatoes (when I eat them, or broccoli, I get hand ezcema, which may be related to chromium.) I need ideas for new toppings for pasta (I like goddess dressing but need variety) and tortilla chips (guacamole is good but not all the time) as well as suggestions for ways to incorporate other vegetables into my diet. I miss tomatoes very much and feel a little lost.
I'm searching for a calorie counting app that doesn't require me to enter my weight to use it. This rules out myfitnesspal and lose it. I've downloaded and deleted a dozen apps because every single one won't let me bypass the "weight" screen. It seems like it really shouldn't be so hard to just track calories/nutrients/vitamins without doing it for weight loss. Can anyone suggest an app that does what I want?
I'm not ready to become a vegetarian yet, but I would like to eat more ethically. What meat products are the worst to consume from an ethical standpoint? What are the most ethical to consume? [more inside]
How would one erase or get past a childhood trauma and its effects on one's relationship with food and money? [more inside]
I recently moved to a neighborhood that is predominantly West Indian, and I see all sorts of new-to-me ingredients in my local grocery stores that I'd love to learn how to use. But I don't know the first thing about West Indian/Caribbean cuisine, so I'm not sure I trust myself to just pick out a cookbook and start. Can you recommend any resources like websites or cookbooks, or specific recipes, that will allow me to start investigating all these mysterious roots and jars of red-dyed lard and interesting spices?
What savoury snack-foods go well with strong, black coffee? [more inside]
There is this woman/lady/girl/gal who's often behind the register at a Chipotle I'm at 2-3 times per week after work. [more inside]
What are your favorite recipes that fulfill the following criteria: low in carbohydrates, lots of good fats, medium to generous on the fiber, and filling/hearty? I'm thinking veggies, soups, and sides, mostly, since that's where my recipe book is weakest. [more inside]
Last winter when I was in Seoul, Mr. Holloway and I found ourselves watching some TV in our hotel room. I don't remember if we were on a Japanese station or if it was a random occurrence, but we came across a travel/food tv show episode featuring two hilarious Japanese women (maybe in their early 30s?) who were visiting an onsen in a snowy environment. I would love to find it again and watch more, if they have done other episodes. More details inside! [more inside]
I can show you all around Amsterdam, Haarlem, even Alkmaar and Utrecht...but I know nearly nothing about Rotterdam. I have friends visiting soon, so I'm looking for suggestions. [more inside]
Spending a week in accommodation in Brockley, London, in early October. To be specific, Manor Avenue Brockley London, SE4 1TE. As London seems to be the place where you literally breathe out money in order to survive, keen to do this on as low a budget as possible. Will not have a car and prefer walking where possible. [more inside]
Mefites who have given up sugar (or some other beloved but harmful substance): does it get any easier? [more inside]
My fiancee and I recently returned from a vacation in Greece. We thoroughly enjoyed the food in Greece. We want to recreate some of the dishes we enjoyed. In particular, I want to know how to make "bifteki", the small hamburger patties served with tomatoes, onions and tzatziki. The few recipes I find on Google seem too simple to believe. [more inside]
We live in and are getting married in Baltimore. Most folks will be coming from out-of-town (generally West Coast or Midwest), and we want to showcase our super cool city as best we can. As wedding favors, we plan to make gift bags of unique Baltimore food items. So far, we've got Zeke's coffee, Berger cookies, and Old Bay seasoning (not that anyone really wants Old Bay). We will serve pit beef and crab cakes at the wedding, but, for obvious reasons, can't include them in the gift bag. What are we missing?
What are some savory vegetables that can be prepared like sweet fruit? And vice versa? [more inside]
What are your grocery staples that get the most bang for your buck? [more inside]
Tasty slightly-reworked versions of beloved ethnic food in Manhattan, south of Times Square? I've been to Baohaus and Bonchon and Caracas Arepa Bar and love them both. Clearly, there have to be others!
I know a woman who is extremely talented in making baked desserts. She wants to open a home-based business. How can she go about doing that in a city like Toronto? Are there any legal/accounting stuff that she needs to know about beforehand? Is there some sort of governmental health supervision program that needs to see the house where she does her work? Can you give me some tips on how she can go about selling her product legally?
Hi all. I've tried googling and looking through past answers but would love a bit of guidance for my specific situation. Unbeknownst to me, my toddler turned off the fridge yesterday. I estimate it was turned off for about 24 hours before I discovered it and turned the fridge back on. It was probably between 60 and 70 degrees in the house during this period. Items in the fridge were not cool at all to the touch. [more inside]
My new mini fridge will not get colder than 43 degrees and I have it cranked up to max cold. I have gone through 2 of these fridges now and it seems they don't get colder than that. Is it safe to store food in there or will it make me sick. My fridge thermometer that I bought says than anything above 40 is in the "danger zone" .
Looking for books in Spanish that cover the basics of food and nutrition. [more inside]
I need two somewhat special snowflakey starter recipes for my new Vitamix blender. Is there a perfect smoothie recipe for me? [more inside]
This is Pico, a wonderful cat with an incredible mustache. Pico is quite large and really needs to slim down. Help us help our 17 lb cat live happy and healthy and as forever as possible. Gratuituous cat pictures inside. [more inside]
Inspired by this and this, I am looking to compile a list of the "best" places to get cuisine of a specific nationality or region or ethnicity in Chicago. [more inside]
From Star Trek (original series) to this evening, I have a burning food prep question? [more inside]
Pumpernickel is having UTI issues and needs to go on a strict wet-food-only diet. After buying more brands and flavors than I can count, I think we've found some he likes. BUT, he never eats enough of the wet stuff and at this point supplementing with dry needs to stop. How do I help this cat! [more inside]
My fiance hates lunch, and every day it is a "thing" for him to try to decide what to have for lunch. He doesn't want to have to bother with it any more. He said "I wish there was just some magic pill I could take that would keep me full and be healthy and make me not have to deal with lunch any more". So now we're thinking meal replacement bars so that he doesn't have to think about it any more. Suggestions? [more inside]
The wonderful red paste but food allergies are preventing easy recipes [more inside]
Yum camping meal for two. Difficulty factor: no camp fire. [more inside]
Like many modern US Americans, I've come to realize that I have a VERY inflated idea about what a "normal" portion size is. I need to get my head right, so that this is normal, not this. I want to be one of those people who gets nauseous at the very idea of eating too much food, and I want every tip/trick/mental hack/and idea in the book to do it! Tiny portion eaters of metafilter, please show me the way. [more inside]
I have been tasked with cooking or baking something for the regular themed potluck at my husband's workplace tomorrow. The theme this time is (American) Southern cooking, but I don't cook or eat meat so this is a cuisine to which I have paid zero attention previously. What should I make that would come out nicely if done vegetarian? [more inside]
Can you tell me your suggestions for where to go for the best versions of specific food items in New York City? [more inside]
I live in California and cannot, for the life of me, find any documentation, web site, or book that defines this. I know that foods for public consumption (for the most part) have to be produced in a certified kitchen. Are there certain fixtures or appliances REQUIRED in a certified kitchen? [more inside]
How do I get nutritionally complete food for the cheapest possible? [more inside]
I'm making pide for dinner tonight. I am sick of my regular fillings - what do you put in your pide? I am especially looking for vegetarian fillings. Thanks!
I'm looking for cooking classes in SF. My ideal would be a multi-week, multi-day-a-week type course, but I'd also be open to one off, or maybe a weekend series. The only things I've been able to find online are "make pasta then eat it!" type things which are fine, but ideally I'd like something a bit more serious oriented towards teaching people who to make delicious, repeatable, high-quality food. Anyone have any suggestions?
I'm looking for a culinary experience for a date in the SF Bay area or Sacramento area. Preferred budget ~$30-$60 person without drinks. Special details within. [more inside]
We had a Roast Duck for dinner last night, but we still have half a duck left! What are some not too complicated recipes that I could make using the extra meat / skin / bones.
These feelings are with food and my mother mainly. My eating disorder started in 2010 when I was living with my alcoholic mum and her abusive boyfriend for a few months to try to get her to leave and start a new life elsewhere. Since then it has gotten out of hand, I lost around 20 pounds and gained almost 40 in a year. [more inside]
I need some vegetarian wheat-free lunch ideas that are not salad based. Thanks! [more inside]