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What can I serve at a pre-event reception

I am producing a TEDx event this Saturday and am having a pre-event reception before hand. I am looking for simple, easy to prepare, fun and inexpensive food to serve with wine. Something different than cheese, bread and carrot/celery sticks
posted by goalyeehah on Feb 20, 2013 - 10 answers

 

Why are wine bottles named after old, dead, semitic men?

Why are large-format wine bottles predominantly named after biblical figures (e.g. this reasonably comprehensive Wikipedia page)? The answer is not easily forthcoming on either the internet (although Google has been asked "why do wine bottles have biblical names?" before) or in my collection of food-studies books. Any ideas?
posted by scrim on Feb 19, 2013 - 8 answers

Yogurt Par - Fait Accompli

Instead of buying individual yogurt cups in artificial dessert case flavors, I buy a large container of greek yogurt once a week and make parfaits in these containers for a grab&go breakfast. I need more ideas for delicious things to mix into plain yogurt. [more inside]
posted by Juliet Banana on Feb 19, 2013 - 67 answers

Diners and pizza place suggestions for a specific NYC area & schedule

So we're taking our kids (6 & 8) on an overnight trip to NYC and we need diner and pizza restaurant recommendations near Grand Central, the Empire State Building and the American Natural History Museum. [more inside]
posted by victoriab on Feb 18, 2013 - 11 answers

Quick NYC Jaunt this Weekend: What to do?

I use to work in nyc in mid-town by the MoMA but that was more than a few years ago and I am out of practice getting around/what to do in nyc but I've been put in charge. [more inside]
posted by Carialle on Feb 17, 2013 - 2 answers

Help me learn advanced French food and restaurant vocabulary.

Please recommend books, websites, and other resources to learn more advanced French food and restaurant vocabulary, so that I can read menus and cookbooks, navigate restaurants, and describe food ("salty," "sweet," etc.). [more inside]
posted by The Girl Who Ate Boston on Feb 16, 2013 - 17 answers

Frosted Birthday Brownies: Mail-able?

I want to make brownies for my son's birthday and mail them to him. This is not a problem. What might be a problem, however... [more inside]
posted by DMelanogaster on Feb 15, 2013 - 11 answers

Help me not go to Mars and get more candy bars

Help me eat well during a conference! I'd like tips for food that travels well on airplanes, as well as anything specific to the Hyatt Regency McCormick Place in Chicago. Many picky eater details within. [more inside]
posted by silly me on Feb 14, 2013 - 25 answers

"I know this awesome _________ place."

I grew up in New York City with an open mind toward cuisines of other cultures, so I've got both a broad palate and (reasonably) broad experience. Which cuisines do I stand a chance of not having encountered and where can I go to try them? [more inside]
posted by griphus on Feb 13, 2013 - 40 answers

Some metal with your meal?

I often see chefs/cooks sharpening knives right above food or above food prep surfaces. Does that mean that small metal particles are getting into the food? If so, do those people not realize that's happening, or do they think it's innocuous?
posted by Dansaman on Feb 13, 2013 - 21 answers

Chicken wings--- chinese takeout edition

How do you make the stuff? I've been searching for years trying to figure out how to recreate the flavor of the chicken wings that I'd get from the Chinese takeout/delivery place. I've tried lots of recipes online, but nothing seems to come close to the flavor.. I don't know what is it, but I can't do it. I've tried using Accent and MSG powder and it doesn't work. I've got a wide a selection of spices and easy access to aquire more spices. I also have a deep fryer and a wok for preparation. Ideas?
posted by baconandvodka on Feb 12, 2013 - 20 answers

How much harm can a past-it wholemeal tortilla wreak?

We have cooked a fab Indian meal for friends coming this evening. However, to our dismay the 'Discovery' brand wholemeal tortillas which we were going to use for rotis, turn out to be one month past their sell by date. They taste ok. Can anyone get sick from eating an out of date wholemeal tortilla? (Ingredients: Wholemeal wheat flour, water, veg oil, glycerine, raising agents (diphosphates, sodium bicarbonate), dextrose, salt, acidity regulators (malic acid, citric acid), preservative (calcium propionate), mono-anddiglycerides of fatty acids)
posted by Marzipan on Feb 11, 2013 - 28 answers

Help us eat healthy and save money with an infant

Mrs. Thabombshelter and I have a four month old son and would love to eat more meals that aren't takeout. Plus, with a baby, money is obviously a valuable and precious commodity. Easy prep and inexpensive ingredients are a priority. So please, help us with some suggestions for easy-ish, healthy-ish, cheap-ish meals that can help us avoid Papa Johns or Chinese takeout. [more inside]
posted by ThaBombShelterSmith on Feb 8, 2013 - 25 answers

How on earth do you stick to a diet?

I'm looking to lose some weight and tone up, but I'm having a really hard time with the drastic diet changes that will be required. I think I have entirely the wrong attitude towards food in general. Snowflake inside [more inside]
posted by nickhb on Feb 8, 2013 - 24 answers

Can you recommend a meal delivery service in Australia?

In a few month's time, I will be recovering from a c-section whilst wrangling a newborn and a toddler. We don't have family here in Sydney so Mr Jubey and I will be coping alone. I'll be freezing meals in advance to help there but our freezer is only small so I'm looking for a meal delivery service for 4 weeks or so til I recover. Endless takeaway doesn't appeal, nor is it healthy long term. I know of Lite & Easy but that's geared towards weight loss and while (hopefully) breast feeding I will need more calories. Can you recommend a good meal delivery service? No special dietary requirements.
posted by Jubey on Feb 7, 2013 - 8 answers

Kitchen Idiots, lend me your unfuckupable recipes.

I need to make one (1) simple meal a week for two (2) people. This is not something I'm necessarily good at. Details inside. [more inside]
posted by griphus on Feb 6, 2013 - 59 answers

Restaurant recommendations in/near Gilbert, AZ?

Will be visiting for Valentine's day, any dinner/date recommendations would be appreciated!
posted by rux on Feb 5, 2013 - 7 answers

Difference amongst aseptic, ultra-clean, and clean in food packaging?

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

Salted rice

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

Portland, OR restaurants for a soy- and corn-free vegetarian?

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... [more inside]
posted by rednikki on Feb 1, 2013 - 7 answers

Cooking with alcohol--how much alcohol is absorbed?

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? [more inside]
posted by dysh on Feb 1, 2013 - 24 answers

Load Up for Down Cape

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

Deep dish is to Chicago as ______ is to San Francisco?

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.) [more inside]
posted by goodbyewaffles on Jan 30, 2013 - 42 answers

Pressure Cooker Recipes

Just got a pressure cooker. Now I need to make some stuff, but what? [more inside]
posted by otherwordlyglow on Jan 28, 2013 - 14 answers

Food/Cooking/Sustainability crash course

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? [more inside]
posted by bonheur on Jan 28, 2013 - 6 answers

Can't take the cold Northeast and wonder if Charleston would work?

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. [more inside]
posted by privatechef on Jan 23, 2013 - 27 answers

Not playing in Peoria

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? [more inside]
posted by caryatid on Jan 22, 2013 - 11 answers

How to take in a second cat who also eats special prescription food?

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? [more inside]
posted by PersonAndSalt on Jan 22, 2013 - 13 answers

How risky is poor food handling?

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. [more inside]
posted by Che boludo! on Jan 19, 2013 - 33 answers

Newbie Anchovy Advice

I had an anchovy freak-out a few months ago, and really want to give this 'superfood' a new chance. Please help! [more inside]
posted by Draccy on Jan 19, 2013 - 19 answers

Restaurant recommendations in San Antonio

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." [more inside]
posted by and so but then, we on Jan 18, 2013 - 12 answers

Food-Grade Spikenard Oil

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 equipment can I use for a food photography setup in low light?

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. [more inside]
posted by sunnychef88 on Jan 17, 2013 - 15 answers

How to eat well on a long-distance drive.

How can I successfully avoid the full-on self-destruction of my stomach on a cross country drive? [more inside]
posted by furnace.heart on Jan 17, 2013 - 38 answers

Iceland For Foodies?

I'm planning a trip to Iceland, probably for May, and a friend has expressed interest in coming along. I'm a bit worried ... [more inside]
posted by like_a_friend on Jan 16, 2013 - 21 answers

Best known quality wine brands in the US?

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

Padang food in Amsterdam?

Are there any restaurants in Amsterdam that specialise in Padang/Minangkabau cuisine? [more inside]
posted by Zeinab Badawi's Twenty Hotels on Jan 13, 2013 - 9 answers

How to use up peanut butter?

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

Food Manufacturing Advice--lowcarb variety

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: [more inside]
posted by chaoscutie on Jan 12, 2013 - 5 answers

Keeping a beard respectable

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. [more inside]
posted by glasseyes on Jan 11, 2013 - 21 answers

Have norms surrounding eating chicken changed over time?

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? [more inside]
posted by codacorolla on Jan 10, 2013 - 19 answers

Restaurant in Brooklyn for Seven

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.) [more inside]
posted by griphus on Jan 9, 2013 - 8 answers

Mail-order pralines

Can anyone recommend a mail-order source for New Orleans pralines? [more inside]
posted by wenestvedt on Jan 8, 2013 - 13 answers

What are some specifically American foods (less perishable is better)?

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! [more inside]
posted by mccn on Jan 8, 2013 - 57 answers

Not your regular fro yo

Is there someplace in the L.A. area that sells Albert Heijn's Yoghurtijs? Or somewhere I can order it? [more inside]
posted by bolognius maximus on Jan 6, 2013 - 5 answers

How to make friends and influence smart birds

How do I make friends with corvids? [more inside]
posted by digitalprimate on Jan 6, 2013 - 12 answers

Putting jelly on the Ritz

What's the best possible cracker to support and complement homemade jalepeño jelly and cream cheese? [more inside]
posted by saguaro on Jan 5, 2013 - 24 answers

Light beer recipes: it's like a kitchen on a dock... cooking (with) near water.

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? [more inside]
posted by 1f2frfbf on Jan 4, 2013 - 31 answers

¿dónde están los tacos de pescado en la playa?

Mexican restaurant on a beach in southern Los Angeles? [more inside]
posted by allkindsoftime on Jan 3, 2013 - 7 answers

best places to start for a beginner chef

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

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