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30 posts tagged with cooking and cuisine. (View popular tags)
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Advanced Home Cooks--What's on Your Wishlist? (Assuming You Were Good!)

Cooking is probably my main hobby these days. And, as a late-thirties professional, I have a fully outfitted kitchen. I'm being asked for gift ideas for Christmas, and I think I'll probably limit myself to 1) whisky and 2) stuff for the kitchen. Fellow advanced home cooks with fully stocked kitchens, what's on your wishlist this holiday season? Not looking for gimmicky stuff; rather something I'd actually use for years to come. [more inside]
posted by Admiral Haddock on Nov 25, 2013 - 53 answers

Teach me how to cook congee.

I've searched previous instances of congee showing up in comments on the Green, but very few actual recipes. None of the recipes I've found online even agree on the rice-to-water ratio or cooking time. Recipes from any nation, savory or sweet and any serving tips or suggestions most welcome!
posted by digitalprimate on Nov 21, 2013 - 8 answers

Oaxacan cooking class for an expert cook?

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]
posted by andreapandrea on Oct 11, 2013 - 1 answer

Source for myrtle leaves and berries

Where can I order myrtle leaves and berries online for delivery to the United States? [more inside]
posted by jedicus on Sep 6, 2013 - 6 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

Bring the spice!

Summer is coming and I'll have a lot of time on my hands. What are some of the tastiest spicy foods you've ever had? I'm thinking Indian, but Cajun, Mexican and so forth are all possibilities. I'm after interesting, involved recipes that can be spicy, but are above all TASTY. What should I make? [more inside]
posted by ninazer0 on Oct 25, 2012 - 25 answers

Fleur de Sel Appreciation Society

What are some good uses for my fleur de sel? What makes it so special, anyway? [more inside]
posted by Liesl on Aug 6, 2012 - 14 answers

Restaurant-quality desserts?

Part two: How can I make restaurant-quality desserts at home? [more inside]
posted by Bardolph on Mar 7, 2012 - 24 answers

Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook

MisterBen needs recommendations for a very specific kind of Indian cookbook – one that’s organized by technique, not by course or ingredient. Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook. The idea is to learn reusable techniques and general concepts of what flavors are used together. What he already has: Madhur Jaffrey’s classics, Raghavan Iyer’s “660 Curries”, and Vikas Khanna’s “Flavor First”, which are used as bibles. Almost all Indian ingredients can be found in our area, and he is comfortable at making his own masalas, so feel free to recommend books you might think of as advanced.
posted by matildaben on Feb 6, 2012 - 6 answers

Show me your stollen

I need a good recipe for Stollen. [more inside]
posted by otherwordlyglow on Dec 14, 2011 - 8 answers

Help me find the name of a noodle dish I had in China

Help me find the name of a noodle dish I had in China [more inside]
posted by shoreline on Dec 5, 2010 - 7 answers

Desperately Seeking Pappy

I'm on the East Coast (DC) and I'm looking for Pappy's Seasoning, so I can cook a tri-tip for Thanksgiving. [more inside]
posted by smoothvirus on Nov 24, 2010 - 3 answers

Portuguese food question

Can anyone recommend any good restaurants in Lisbon which specialise in either (i) Brazilian cuisine (particularly meat heavy dishes) or (ii) Barraida style suckling piglet?
posted by biffa on Jun 23, 2010 - 1 answer

breakfast, lunch, and dinner in Chile?

You are a resident of Chile. What do you eat? [more inside]
posted by mustcatchmooseandsquirrel on Sep 19, 2009 - 7 answers

I love you, fresh egg

What cooking secrets take your food to the almost-pro level? [more inside]
posted by chalbe on Aug 24, 2009 - 135 answers

Why should I throw out the floating beans?

Quite a few times in recipes I've seen directions to put beans in water and discard any that float after a period of soaking (I've even heard this from you, AskMeFi). Now, I like beans. My question is: why can't I eat those?
posted by evhan on Jul 26, 2009 - 9 answers

I'm sick of scrambled eggs, but can't deny their cooking appeal

I'm lazy, impatient, and space constrained. But I really like food. Which cuisine should I master? [more inside]
posted by typography on Jul 5, 2009 - 30 answers

How to master ________ cooking on a tight budget?

I need to eat cheaply. Can I do so while extending my cooking ability in a specific direction? What cuisines, categories, or focuses can my home cooking pinpoint while living on a budget? [more inside]
posted by Picklegnome on May 21, 2009 - 22 answers

How to acquire a taste for cilantro?

Ever hate cilantro, then acquire a taste for it? [more inside]
posted by rwhe on Feb 27, 2009 - 43 answers

Bean me, Soup Nazis.

Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
posted by dinger on Jan 10, 2009 - 12 answers

Is Chef School Cool?

I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
posted by bodywithoutorgans on Nov 20, 2008 - 23 answers

Which is the meatiest Indian cookbook?

Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
posted by vorfeed on May 30, 2008 - 10 answers

But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla.

How do I make a great mole (poblano)? [more inside]
posted by mek on Oct 24, 2007 - 7 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

Seoul Food- Cooking Korean at Home

Korean Food—Help me get started making it at home. [more inside]
posted by oflinkey on Jan 9, 2006 - 8 answers

Sugar and spice and everything nice

I'm looking for some premium, gourmet, fancy-pants spices (e.g., saffron, really good vanilla beans, etc.) as a gift for a food-savvy friend. I'm clueless about where to look, and Google turns up all kinds of shady e-commerce sites. Where do I go for the really nice, high-quality stuff?
posted by oissubke on Aug 2, 2005 - 29 answers

Any tips for making Yorkshire pudding?

Any tips for making Yorkshire pudding? [MI] [more inside]
posted by bondcliff on Dec 21, 2004 - 15 answers

Squash!

What should I do with (acorn, butternut, other hard) squash? [more inside]
posted by kenko on Oct 25, 2004 - 17 answers

Cook to Impress!

From the general to the specific: What are your favorite recipes, the dishes you prepare when you want to impress? [more inside]
posted by jdroth on Sep 28, 2004 - 16 answers

Advice on making jams, pickles, and preserves.

I want to learn how to make preserves, jams, pickles, and other such things. But, I don't want to die from botulism. I have a fairly basic grasp of how the sterilization process works, and I'd like some pointers to/on techniques, supplies, cookbooks, whatever anyone who's got some experience in the matter might recommend.
posted by kenko on Jul 11, 2004 - 6 answers

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