Ask MetaFilter questions tagged with Tasty

Downtown Houstonfilter: Feed us fast and cheap

desuetude — Thu, 03 Dec 2009 09:24:02 -0800

Where are the cheap, quick, delicious eats in downtown Houston? I'm staying at the Hilton Americas Houston for a conference and need some alternatives to the overpriced hotel dining options. Part of the reason I'm at this conference (other than the awesome perk of meeting Mefites, of course) is to oversee a travel awards program for my organization, and I know my awardees are going to want to stretch their stipend as far as possible. However, there is very limited time for lunch in between sessions.

Where can people grab inexpensive but good lunches and dinners very close to the hotel?

I saw this AskMe about Vietnamese in downtown, but I'd like more downtown recommendations.

What should I put in my lunchbox?

anotherpanacea — Sat, 16 May 2009 15:43:50 -0800

Help me brainstorm easy packed lunches. For more than a decade, I've eaten turkey & cheese or peanut butter & jelly sandwiches, with a yogurt and crackers. Sometimes with fruit, sometimes carrots and hummus. Sometimes couscous and garbanzos. It's fine, but it's boring.

I'm stuck in a rut, and I need to get out. Unfortunately, I'm feeling fairly uncreative around lunch foods. Please give me your best recipes and packable-food blogs. I'm looking to be less carb-intensive but mostly I'm just looking for tastiness, variety, portability, and ease of preparation.

Pomodoro, no.

parmanparman — Wed, 04 Mar 2009 22:36:27 -0800

How did you give up certain foods for the rest of your goddamn life? Well, it's that time again. The time where my doctor says, "John, this is it..."

Giving up tomatoes is really, really difficult but I have to do it. Even though tomatoes are basically wonderful and in everything. What are some ways that Mefites have given up things they are told to stop consuming, and what are some "fun" ways I can work tomatoes out of my diet?

Let me just add: I hate bell peppers, so please do not recommend them as a substitute. Another bell pepper and I will literally vomit. Also, I already cannot eat eggplant. Basically, I am fucked as a human being.

I should note that tomatoes are not the only thing I am being asked to give up but I have to start with the most difficult thing or else none of the rest of the stuff will be easy. Sorry. However, I think I can handle my addiction to Mentos all on my own. Sorry, I know how lame my life is.

I thought it may be good, but maybe it's snot.

Bathtub Bobsled — Thu, 10 Jul 2008 08:25:39 -0800

I've been eating my boogers/snot for the last 24 years or so, are there any comprehensive long term studies that show any positive or deleterious effects of this? I've found this Ask Mefi thread, and this Mefi FPP, but they don't answer my question. Should I try to quit? Also, should I be up front about this habit to my current girlfriend, or should I just continue to keep it my own little salty secret?

Seriously this was a really good sandwich.

Dillonlikescookies — Sat, 21 Jun 2008 20:39:33 -0800

Can I patent a sandwich? I may have just invented the best sandwich ever, and before I reveal the recipe I want to know it's safe from those would attempt to misuse it's power for evil. Naturally, I would share it, but I want to protect my invention first. There are only two ingredients but pairing them is pretty rare. Turns out it tastes great. Can a sandwich be patented at all? Does it have to be weird enough before I can? Do I have to commercially exploit it in order to patent it? Is the cost prohibitive for whimsical patents? Is the world ready to accept a vegetarian candidate for the king of sandwiches?

I'm not even hungry and I want one now. I might go to the supermarket for more ingredients even though I don't need any other groceries. It's that good. My mouth is watering thinking about it. It's hard to overstate how good this sandwich was, but I like to think it was art

I could be rich from this. People would take out loans for these babies. We're talking devote your whole life to getting them because nothing taste good in comparison, living in the gutter begging for change to go buy one type good.

Naturally, after becoming independently wealthy I would donate profits to charity and allow certain organizations free use of the recipe, you know, pull a Paul Newman, I mean, there's only so much money one guy needs.

It would be kind of cool to have a patent as a conversation piece. I'm in New Zealand so our patent law might be a bit weird. Is there anyone I can call to get (preferably free) advice from?

And where can I order bulk quantities of cough syrup?

Help me blend, not bland, my way through summer

Unicorn on the cob — Wed, 16 Apr 2008 15:10:32 -0800

It's about to be summer in Texas. I bought a smallish food processor. Please give me your best food-processor recipes. I realize there have been discussions of salsa, baba ghanouj and hummus here on the green... and wondered, what else is there? In the summer it's too g.d. hot to cook lots of times, so for example, we make a cold pasta salad with a vegan pesto that's tasty. What other things can I make with the food processor that are like this? Sauces, dips, dressings, salsas, guacamoles, etc.? Soup base, maybe? Can I make nut butter in this thing as well? I have a rice cooker too, and can use it without overheating the kitchen, so if you have a recipe for something that goes well over rice, couscous or quinoa, bring it on!

I prefer vegetarian recipes; however, if you have a bizarre meat-based recipe, let's hear that too, just for the heck of it.

Where are the best vegan snacks in NYC?

Mikey-San — Wed, 20 Sep 2006 11:12:08 -0800

I'm in NYC, my friend's several states away. I'm sending her a package and want to include some vegan snacks. What might I find in the city that is tasty and will travel well? I searched the archives, but it was mostly dining inquiries. If there's another thread haunting the vault, let me know.

MMMM FOOD

sourbrew — Sat, 19 Aug 2006 13:03:18 -0800

What are some good suggestions for Dim Sum, Indian, and Sushi in Seattle Bonus points for ones that are open on Sunday and closer to down town.

curry me green with an inebriating imbibe

sourbrew — Mon, 19 Jun 2006 20:24:54 -0800

what is a fantastic recipe for green curry (more specifics inside) I am looking at feeding between 8 - 15 people, bonus points for minimal dish usage, minimal ingredients, and extra veggies. Rice is a null problem, rice cooker for the win....

also on adding the category whats a good liquor drink that would add to this meal with a tasty yet inebriating beverage?

Tasty Weight-Gain Supplements

BigLankyBastard — Wed, 12 Apr 2006 11:49:33 -0800

I have a relative undergoing Chemotherapy, who is losing weight excessively and needs to gain some back. Question inside: The Docs have already recommended Ensure and another similar supplemental drink for trying to keep on weight, but she can't stand the taste. Her appetite is bad enough as it is, so she needs something that appeals to her palate.
My question is, are there any specific brands of nutritional/weight gain supplement drinks with an appealing taste and easy preparation? I understand weightlifters like using whey protein for bulking up - are there any products using that as a base, which genuinely taste good?

It's corny and it's beefy

GarageWine — Thu, 16 Mar 2006 11:27:55 -0800

Best corned beef and cabbage recipe (no boiling necessary)? Every year, I make corned beef and cabbage for the family. Every year, I boil the beef with the "juice" and spices for ~ 3 hours, through in taters and cabbage and eat. It's good.

Now I want something submlime. Is there any way to make the traditional St. Patrick's Day meal that will make the family say, "Yum-o!" and talk about it for years to come?

PS: I'm open to using a slow cooker, bbq grill, on anything else. (Note, I don't have a tandoor, though.)

English Bacon, Canadian Bacon . . . Who knew there was so much to a pig?

Medieval Maven — Thu, 16 Mar 2006 05:00:24 -0800

While abroad last fall, I had really awesome sandwhiches. It seemed like every pub we ate in had a brie-and-bacon-on-some-sort-of-bread available. Now that I'm back in the states, I want to know where to find English bacon, or how to substitute for it. I've found a couple of things online, but I'm not getting enough detail (like, a picture of it cooked, since that's the only way I've ever seen not-American or not-Canadian bacon). This looks promising. Bonus Points: If you live in or around Atlanta, is there a local butcher or other shop that you know of that sells this stuff?

flying and eating

luriete — Thu, 22 Sep 2005 09:56:11 -0800

Dear international travelers: what, where and when are your favorite food-based cultural festivals? I'm not only asking about agricultural festivals, although I appreciate recommendations for those, too; I'm also interested in religious and cultural festivals where a specific food or ingredient plays a central role.

Tasty yummy eggy things!

fuzzbean — Wed, 14 Sep 2005 09:46:55 -0800

I want to make delicious crepes and omelets! What are your favorite fillings and combinations, and what's the best pan to use? I like crepes and omelets, and I eat a lot of them (especially omelets, which I make for breakfast almost every morning). I've been experimenting with different fillings. So far I have:

ham and cheese (green onions optional)
plain cheese of various varieties
spinach and feta
spinach and ricotta and parmesan
brie and pears/apples
sharp cheddar and pears/apples

But I want to spice things up! I want my crepes and omelets to go "Bam!" So what are your favorite filling suggestions? Bonus points for fillings that work for both crepes and omelets, but anything that you find tasty and delicious would be grand. I have no prejudices against any food group or type of cuisine; I'll try any wacky combination you can hand me (if there's something you don't quite dare to put together in your own kitchen, I'll be your guinea pig and report back). I just want them to be yummy!

I prefer omelets to not have stuff stuck in the egg itself (so it's basically an eggy crepe wrapped around filling, rather than having onions or something stirred into the egg). And I usually make these in the morning before work, so it'd be nice if there's not tons of prepwork involved (or if the prepwork can be done the night before). But hey, I'm flexible.

A related question: what are your favorite pans to use for this type of cooking? I'm looking for specifics ("I love my Cuisinart stainless steel 12-inch skillet"...etc.) I've read this thread, and I'm interested in stainless steel or cast iron. I don't want aluminum or nonstick surfaces (although I've been using a nonstick pan up until this point, I'd like to replace it--I really don't like the health implications of aluminum and nonstick). I don't have any issues with using as much butter or olive oil is necessary to keep things moving, and it'd be nice if the pan in question is <$50.

How do undersea organisms manage it?

Rothko — Sat, 16 Apr 2005 22:04:47 -0800

So I was watching BBC's Blue Planet documentary, a chapter of which covered deep sea life... If the underwater vessel capturing all the film footage needs to be pressurized to keep from being squashed from the external water pressure, what physiological differences allow organisms that live that deep to survive without also being "squished"?