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38 posts tagged with cheese and food. (View popular tags)
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The logistics of parmesan on bolognaise.

I have made a lovely bolognaise. I think it would be even lovelier with parmesan. If I buy some parmesan I won't use up the whole wedge. Is there anything interesting I could use the leftover parmesan for? Or alternatively, something other than parmesan that is dynamite on a bolognaise sauce. [more inside]
posted by Lorc on Jul 27, 2014 - 35 answers

Spreads on breads!

A friend of mine is hosting a party. The theme is Spreads on breads. Friends, I am so excited, and so is my stomach. Please share with me your most delicious spread recipes, and the breads they taste the best on. [more inside]
posted by woodvine on Jun 2, 2014 - 63 answers

Can I Eat It Filter: fresh mozzarella

Please help me not poison myself and my boyfriend tonight at dinner. I've checked the other fresh-mozzarella AskMes and they all seem to pertain to mozzarella left out for long periods of time. (The Google Machine renders similar results, or otherwise different circumstances.) Cheesemongers of MeFi: Can I Eat It? [more inside]
posted by like_a_friend on Jun 7, 2013 - 8 answers

Cheese please!

I LOVE the powdered cheese of mac 'n cheese. I don't need the whole box, and I know how to make tasty homemade mac 'n cheese. I just want to duplicate the powdered cheese with real home ingredients. Imitation Annie's, if you will. [more inside]
posted by aniola on Mar 21, 2013 - 16 answers

Quark? Quack?

Can I eat this filter > Unopened, refrigerated package of yoghurt. Expiration date was a week ago. Safe or not? [more inside]
posted by Trexsock on Nov 2, 2012 - 23 answers

Sleeping in Switzerland

I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations. [more inside]
posted by larthegreat on Aug 20, 2012 - 3 answers

I love you, burnt cheese.

Why does burnt food taste better? [more inside]
posted by triggerfinger on Jul 30, 2012 - 17 answers

Dear Britons, why do you grate your cheese on a sandwich?

Dear Britons, why do you grate your cheese on a sandwich? [more inside]
posted by husky on Jul 27, 2012 - 35 answers

Help me find the best pairings for a cup of smoky tomato soup

I am cooking a smoky, dark and delicious tomato soup for a friend of mine. Please suggest suitable savory side suggestions that don't involve bread or sugar - meat/cheese combos, odd things like dried figs/cheese, etc. [more inside]
posted by fake on Apr 21, 2012 - 27 answers

I'll have a bleu Christmas (and New Years, and possibly Valentine's Day...).

I have been gifted a pound of (Wisconsin) Roquefort. I live alone. [more inside]
posted by availablelight on Dec 28, 2011 - 18 answers

In France they kiss on Main Street

What should I ask for from Paris? [more inside]
posted by kidsleepy on Aug 29, 2011 - 28 answers

Help me cheese it up.

What do you do with ricotta cheese? [more inside]
posted by cp311 on Jul 8, 2011 - 40 answers

Who cut the cheese?

What are the reasons cheese is seemingly so infequently used in "gourmet" cooking? [more inside]
posted by radiosilents on Jun 21, 2011 - 18 answers

Can we eat cheese left out all night and not die?

Another question about can I eat this. When putting away our Christmas Groceries my husband overlooked putting the cheese in the fridge. A container of Parmesan shavings and two hunks of soft goat cheese were left out all night. Should we toss or keep?
posted by bananafish on Dec 23, 2010 - 26 answers

Hard cheese from paneer?

Have any of you tried to make hard cheese from paneer? If so, how? [more inside]
posted by jpcooper on Mar 13, 2010 - 8 answers

Goat cheese: How I hate thee...

Why do I hate goat cheese so much? [more inside]
posted by teedee2000 on Mar 9, 2010 - 29 answers

Feed me, MeFi, but hold the cheese!

I need recommendations for non-cheese, quick meals and snacks. [more inside]
posted by LOLAttorney2009 on Mar 8, 2010 - 28 answers

(Cheese) Spread 'Em.

Give me your best, sharpest, most fabulous cheddar cheese spread! [more inside]
posted by purenitrous on Feb 15, 2010 - 17 answers

I just ate accidentally ate some cheese with pink bacteria growing on it, will I get sick?

I ate some cheddar cheese with a pink bacterial plaque growing on it, could this be something that'll make me sick? [more inside]
posted by CTORourke on Mar 23, 2009 - 18 answers

foodies of the world, unite!

For foodies: please suggest some of your favorite combinations of food. Of course, it's not quite that simple. But it's close. [more inside]
posted by Capri on Dec 31, 2008 - 42 answers

I need a cheese education

Help me learn about cheese. [more inside]
posted by Silvertree on Dec 23, 2008 - 22 answers

Help me make a cheese plate.

Help me make a cheese plate for Thanksgiving. [more inside]
posted by hazyspring on Nov 23, 2008 - 26 answers

Should I Eat The Cheese? (Slight variation on past questions)

I have some Spanish 'Queso Tetilla' cheese (a soft cheese completely surrounded by a hard rind). It's about a month old and got taken in a suitcase from Barcelona to the UK for about 16 hours - apart from that, it's been in the fridge the whole time. There are a couple of spots of blue mould on the rind, and a soft patch where a sticker was (through cellophane), but having cut into it the inside seems OK. Should I Eat It? [more inside]
posted by Kirn on Nov 23, 2008 - 7 answers

Indulge my turophilia.

What was this divine cheese, and where can I find it again? [more inside]
posted by arianell on Jul 27, 2008 - 4 answers

Help me convert an entire office into cheese fiends.

I've been put in charge of a workplace cheese lunch. Introducing the staff to the world of fancy cheese, hopefully to convert them away from the usual radioactive-orange ... stuff ... that's out there. But I have no idea what to prepare. French bread, I think? And sparkling cider because we can't have alcohol on the job? But the cheese? What cheeses are near-guaranteed winners, and won't be overpowered by sparkling cider? Help! I wish to go down in history as the awesomest cheese introducer ever. [more inside]
posted by Xere on Jul 19, 2008 - 43 answers

Making a better broccoli cheese soup.

I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
posted by mattbucher on Jun 1, 2008 - 10 answers

Roasted chèvre, please

Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted by gentle on Apr 30, 2008 - 14 answers

Help me select Spanish wine and cheese combinations.

Help me select Spanish wine and cheese combinations. [more inside]
posted by slimepuppy on Dec 12, 2007 - 8 answers

How to Stuff a Wild Panini

I have a Snackster. It makes yummy sandwiches that look like this. More yummy sandwiches are wanted. [more inside]
posted by iconomy on Nov 12, 2007 - 35 answers

Oh how refreshing. A question about travelling to France.

TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted by Deathalicious on May 2, 2007 - 14 answers

Best way to slice fresh mozzarella?

What's the best way to slice fresh mozzarella? [more inside]
posted by rageear on Mar 19, 2007 - 23 answers

Help my homemade cheese.

I'm looking for tips to add some excitement and variety to this homemade cheese. [more inside]
posted by pithy comment on Oct 24, 2006 - 9 answers

What is saba?

What is the condiment "saba"? [more inside]
posted by rorycberger on May 22, 2006 - 7 answers

So, what could opened, exposed processed cheese do to you if you ate it?

I just ate some supposedly sealed processed cheese spread that I now have reason to believe has been open indefinitely. As in, quite possibly since leaving the packing place. What's the likely fallout? [more inside]
posted by weston on Feb 2, 2006 - 16 answers

Ricotta rotta! Fix my cheese, please

I just tried to make homemade ricotta cheese with a gallon of whole milk (to avoid burning) and a quart of buttermilk. Nevertheless, the majority of the ricotta burned to the bottom of the stainless steel stock pot I used, and the cheese which didn't burn, had that burnt-flavor. What gives?
posted by fourstar on Jan 23, 2006 - 10 answers

Is eating cheese made from unpasteurised milk dangerous?

Is eating cheese made from unpasteurised milk dangerous? If so, to whom? [more inside]
posted by unSane on Dec 22, 2005 - 15 answers

How to get over food phobias?

How did you manage to get over your food phobias? [more inside]
posted by gyc on Feb 25, 2005 - 45 answers

Should I Eat This: Velveeta and colby cheeses

Food Poisoning Group Barometer: Do I eat the cheese? [more inside] [more inside]
posted by namespan on Sep 8, 2004 - 21 answers

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