What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted on Jul 3, 2008 - 16 answers 
What snacks can I bring to an outdoor picnic that are easy and kosher? [more inside]
posted on Jun 26, 2008 - 14 answers
Either because she loves me, or because she wants me to die early, my lovely wife bought me a deep fryer! What are your favorite recipes that end in “…deep fry until golden brown.”? I’m especially looking for recipes for fish and chips and tempura, but anything else will be appreciated. [more inside]
posted on Jun 23, 2008 - 29 answers
Italian Cookbook: I'm going to live in Italy for 2 months this summer. Tell me what cookbook I should bring along! [more inside]
posted on Jun 14, 2008 - 12 answers
Any lists of super simple meals? [more inside]
posted on Jun 7, 2008 - 44 answers
I just bought a big bag of sumac (the spice, not the poison). Now what? [more inside]
posted on Jun 3, 2008 - 15 answers
What are your favorite, efficient, menu-planning sequences that use a limited set of ingredients in several different ways? [more inside]
posted on Jun 2, 2008 - 25 answers
CookingFilter: I need cookbooks or websites that have step by step visuals of recipes. [more inside]
posted on May 27, 2008 - 15 answers
To the Indian MeFites - and the non-indian chefs as well - what are your favorite family Indian recipes and what are some tricks in the preparation to give the food that authentic Indian taste. You know, rich, delicious, mouth-watering, and savoury to the point that eating becomes a spiritual experiece in itself. [more inside]
posted on May 25, 2008 - 17 answers
What do you take for lunch everyday? [more inside]
posted on May 24, 2008 - 35 answers
Let's say you wanted to make red white and blue ice cream treats for the 4th of July, or even Memorial Day.
White I can do. Red I can do. What ice cream/sorbet would you do for blue?
posted on May 21, 2008 - 20 answers
DH and I are looking at grinders -- specifically, grinders that can handle whole wheat berries but we will, of course, use this grinder for whatever else we can (coffee, for example). Looking for your experiences with and recommendations for grinders, as well as your ideas for what to do with ground substances. There is [more inside]
posted on May 21, 2008 - 13 answers
CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? [more inside]
posted on May 19, 2008 - 14 answers
Where can I find fresh pasta in San Diego? [more inside]
posted on May 17, 2008 - 8 answers
MysteryMeatFilter: Help me identify this veal cut and a good way to cook it. [more inside]
posted on May 14, 2008 - 7 answers
How do I send Tofu Panang to my mother? [more inside]
posted on May 2, 2008 - 6 answers
What should I cook with my cast iron skillet? [more inside]
posted on May 1, 2008 - 39 answers
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 on Apr 30, 2008 - 14 answers
I'm looking for a particular magazine article. It was about how chef's use uncommon ingredients to separate their food from what home cooks are generally capable of. Not ingredients that are prominently featured on the menu. The little dash of this or that which the diner can't identify. The article seemed to suggest that the ingredients were a crutch or a cheat at least in some instances. Finally, one secret ingredient was something that the chef drizzles over (raw?) fish. [more inside]
posted on Apr 26, 2008 - 14 answers
Does anyone have great recipes that can use up a massive bag of vegetables? I am hoping I will end up with one or two dishes, preferably that I can then portion up and freeze. [more inside]
posted on Apr 12, 2008 - 17 answers
Help me come up with easy, low-calorie lunches. [more inside]
posted on Apr 12, 2008 - 26 answers
Help me find the tomatoes Bertucci’s uses on their pizza or at least a close approximation. [more inside]
posted on Apr 11, 2008 - 19 answers
Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
posted on Apr 7, 2008 - 34 answers
I want to make easy and tasty international recipes [more inside]
posted on Mar 31, 2008 - 14 answers
I want to cook with spelt berries. Do you cook with spelt berries? Please tell me why, and how to do it awesomely. [more inside]
posted on Mar 27, 2008 - 3 answers
What is the closest thing that other animals have to cooking? [more inside]
posted on Mar 22, 2008 - 27 answers
I'm currently living with 14 other people. We take turns cooking for each other. So Mefites, please help me with cheap, easy and delicious recipes that are easy to scale up to very large portions. Difficulty: We only have one medium sized oven but several stove tops. Oh, and one of us can't eat chili.
posted on Mar 17, 2008 - 26 answers
Ideas for delicious vegetarian sandwiches? [more inside]
posted on Mar 15, 2008 - 43 answers
I love lime-flavored Tostitos. How can I duplicate that tongue-curling oh-so-nasty salty/lime-y taste at home? [more inside]
posted on Mar 13, 2008 - 18 answers
My girlfriend and I are going away to a remote cabin in a few weeks and we are trying to think of what to cook while we are there. [more inside]
posted on Mar 8, 2008 - 11 answers
Help me fine tune having to heat a dairy-based sauce in a crockpot without it falling apart. [more inside]
posted on Mar 5, 2008 - 6 answers
Fresh off of making chicken that was too hot to eat, my wife and I have baked a pumpkin pie that has no sugar in it. Before you take away my spatula, please help me rescue what's left... [more inside]
posted on Mar 3, 2008 - 14 answers
I've been living on my own for about five years now, but I still cannot for the life of me understand grocery shopping. I've tried buying the staples, easy-to-cook meals, and even specific recipes. But I always end up ordering take out after a week. [more inside]
posted on Mar 3, 2008 - 34 answers
Salsa. What is the hands-down best salsa recipe ever?
posted on Feb 25, 2008 - 17 answers
Help me find new burger recipes. [more inside]
posted on Feb 25, 2008 - 26 answers
Please recommend some unique dining experiences in Richmond, VA and the Hampton Roads area. [more inside]
posted on Feb 24, 2008 - 19 answers
What are your favorite ravioli fillings and sauces? [more inside]
posted on Feb 21, 2008 - 19 answers
Tricks, tips, and recipes for cooking with alcohol? [more inside]
posted on Feb 18, 2008 - 19 answers
Does this website exist: track recipes (online/offline), add notes (including dates), maybe upload images, cooking stats, etc.? [more inside]
posted on Feb 16, 2008 - 2 answers
How do I make salmon "cakes"? [more inside]
posted on Jan 24, 2008 - 13 answers
How often/How much do you spend eating out, versus eating a home cooked meal? And what percentage of your net income do these categories end up being? [more inside]
posted on Jan 21, 2008 - 38 answers
A crate of homegrown turnips showed up in my life yesterday. I've never cooked with turnips before (hell, I don't recall ever eating them before). Do you have any particularly delicious ways of using turnips? I know I can treat them like mashed potatoes, which sounds good. [more inside]
posted on Jan 10, 2008 - 25 answers
So, I have just purchased this tagine, and I've got a few questions (and wouldn't mind a recipe or three either)... [more inside]
posted on Jan 10, 2008 - 10 answers
I want relatively crisp reheated food from the microwave. Can can I buy or make something to do this for me, like that silvery-coated paperboard that comes with frozen foods? [more inside]
posted on Jan 9, 2008 - 15 answers
What can I do with all these black cardamom pods? [more inside]
posted on Jan 5, 2008 - 12 answers
What are some good combinations of ingredients for stir-fry? The fewer ingredients and shorter prep time, the better. [more inside]
posted on Jan 5, 2008 - 24 answers
Are there any askmefi-like forums that revolve around food and cooking? [more inside]
posted on Jan 4, 2008 - 18 answers
How do you avoid chef's stomach? [more inside]
posted on Jan 4, 2008 - 31 answers
Cooking for one: I need some tasty, healthy single-serving recipe ideas! [more inside]
posted on Dec 28, 2007 - 27 answers
please recommend food and cooking podcasts or internet radio [more inside]
posted on Dec 24, 2007 - 7 answers
What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
posted on Dec 17, 2007 - 23 answers
I need some tried and true delicious vegan recipes. [more inside]
posted on Dec 13, 2007 - 13 answers
I want to great a food plan/way of eating with the following requirements:
Paleo/carnivore (animals--esp. cow and pig, high fat in animal fat, fish, leafy greens)
Once a month cooking (or twice)
Cheap in NYC apartment (i.e. no deep freezer to buy whole animals)
On the go (on average, four days out of week I only eat breakfast at home) [more inside]
posted on Nov 25, 2007 - 10 answers
We're looking for all-day cooking projects - we're willing to rise at dawn, source esoteric ingredients, spend hours chopping, whatever it takes. [more inside]
posted on Nov 24, 2007 - 37 answers
I am craving slow-cooked goodness. Please share your favorite crock-pot recipes! [more inside]
posted on Nov 19, 2007 - 24 answers
Why does boiling cause some foods to float? [more inside]
posted on Nov 10, 2007 - 13 answers
How do I make a great mole (poblano)? [more inside]
posted on Oct 24, 2007 - 7 answers
Survivalist/LazyStudentFilter: I need advise on the feasibility of making my own "canned" meals (but without the can), using boil-able/freezable/microwavable plastic pouches, a vacuum sealer, and a pressure cooker. May interest cheap and lazy students, busy people, and survivalists - if it works. Details inside... [more inside]
posted on Oct 23, 2007 - 12 answers
Is it healthier to cut garlic, wait a while, and then cook it (as opposed to cut-then-cook-right-away)? [more inside]
posted on Oct 17, 2007 - 16 answers
What can I do to stop my home-made chapati from falling apart when I try to flatten it for cooking?
[more inside]
posted on Oct 4, 2007 - 7 answers
I recently started college, and having discovered the utter boredom that is dining hall cuisine, have begun to crave home cooked food, or at very least, ME-cooked food. So what can I cook with a bare minimum of kitchen hardware? [more inside]
posted on Oct 2, 2007 - 28 answers
Asking for the boyfriend, who lives in the San Diego area:
If I wanted to learn how to make hand pulled noodles (as seen in these videos) where would I go? I'm willing to travel as far as Los Angeles area, and depending whether it was affordable, willing pay to learn the technique.
posted on Sep 29, 2007 - 6 answers
Good, preferably vegetarian-inclusive or focused, recipe blogs? Alternatively, one really good recipe magazine in the same category. [more inside]
posted on Sep 19, 2007 - 9 answers
It's September, and (this morning, at least) it feels like fall is on its way. There's nothing I like more as the weather gets colder than a hearty bowl of stew. Can you suggest some delicious stews I might not have tried before? [more inside]
posted on Sep 5, 2007 - 21 answers
How do I make my homemade salsa taste less tomatoey? [more inside]
posted on Sep 3, 2007 - 22 answers
my wife is pregnant; we need easy healthy things to cook. [more inside]
posted on Aug 29, 2007 - 23 answers
I'd like to learn to cook. [more inside]
posted on Aug 21, 2007 - 30 answers
Help me make an a really good veggie burger. [more inside]
posted on Aug 14, 2007 - 9 answers
Can tortillas be used in sandwich (or waffle) toasters? [more inside]
posted on Aug 6, 2007 - 9 answers
I'm looking for a lemon basil marinade my dad used to buy but hasn't been able to find in quite some time. [more inside]
posted on Jul 27, 2007 - 1 answers
Give me some salad dressing recipes! [more inside]
posted on Jul 24, 2007 - 19 answers
What else can I do with fava beans? [more inside]
posted on Jul 23, 2007 - 22 answers
Everytime I make Hamburger Helper Cheeseburger Macaroni, the powder clumps up when I add it to the liquid. How do I stop it from doing this? [more inside]
posted on Jul 13, 2007 - 13 answers
Does anyone have any suggestions for quick and easy organic low carb meals, where "quick and easy" takes into account washing up time? [more inside]
posted on Jul 9, 2007 - 15 answers
Cookingfilter: Why did my blueberry sorbet base solidfy? [more inside]
posted on Jul 5, 2007 - 6 answers
Help! I'm running a pie contest Sunday. I need pointers on how to set it up. [more inside]
posted on Jun 29, 2007 - 5 answers
What do I do with all these unfamiliar veggies from the CSA? [more inside]
posted on Jun 21, 2007 - 31 answers
Due to works in my flat I will not have a kitchen for the next couple of months. What can i keep in stock which is easy to prepare and can be stored without refrigeration? [more inside]
posted on Jun 19, 2007 - 11 answers
Foodies of AskMe, help me with a food-substitution puzzle-- specifically, Tater Tots.
(Any other healthy substitution suggestions also welcome). [more inside]
posted on Jun 17, 2007 - 16 answers
SaladFilter: Help me find stuff I can prepare ahead of time, preferably won't spoil (/will survive freezing), and I can simply dump on top of mixed greens and create a delicious salad! [more inside]
posted on May 17, 2007 - 29 answers
Can you guys help me add some new staple recipes to my dinner repertoire? I have about 3 things that I cook, and I'm sick of 2 of them. I have a few ... issues ... with the kitchen that I'm trying to work around, which I've noted inside. [more inside]
posted on May 11, 2007 - 37 answers
Is there a website that lets you input the contents of your cupboard and fridge, then shows you recipies you can make with what you have? [more inside]
posted on May 2, 2007 - 22 answers
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 on May 2, 2007 - 14 answers
Is there a way to prepare for feasting (eating large meals) without feeling nauseated? [more inside]
posted on Apr 17, 2007 - 9 answers
Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it! [more inside]
posted on Apr 15, 2007 - 6 answers
I'm baking a cake on short notice. How should I substitute vanilla essence for vanilla extract? More importantly, the cake pan is a different size than is called for in the recipe, so how long and hot should I cook it? [more inside]
posted on Mar 29, 2007 - 10 answers
Has anyone had experience with single plate counter top induction hot plates such as these? If there are engineers out there is there some reason why these units shouldn't work as well as inbuilt units? If people have had experiences with induction cooktops in general that would also be appreciated. I've looked around and couldn't find many reviews except those on Amazon.
posted on Mar 20, 2007 - 9 answers
Please help me find recipes for two Egyptian desserts: Oum Ali and Kouskousy. [more inside]
posted on Mar 17, 2007 - 5 answers
Got any easily-frozen-and-reheated recipes with no starch? [more inside]
posted on Mar 14, 2007 - 8 answers
I want to go from goat to gourmet. Having taste buds that are happy eating MREs all day long has its advantages, but it would be nice to enjoy the finer things in life. But I can't spend all my money on high-end restaurants. How do I become a pescetarian foodie on a college budget? [more inside]
posted on Feb 28, 2007 - 28 answers
What's the best seasoning for baking a salmon fillet in the oven? My girlfriend's making it for dinner, and I'm advising. Since this is dinner, quick responses would be appreciated. Thanks!
posted on Feb 22, 2007 - 37 answers
Cookingfilter: where do people buy bones for stock? [more inside]
posted on Feb 9, 2007 - 18 answers
I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks... [more inside]
posted on Jan 16, 2007 - 16 answers
Interesting cooking classes in Washington, D.C. proper? [more inside]
posted on Jan 13, 2007 - 8 answers
Can I get Canadian bacon at a grocery store in St. Thomas (US VI)? Furthermore, what other differences from typical American suburban grocery stores will I find there? [more inside]
posted on Jan 3, 2007 - 4 answers
What interesting and nutritious meals can I make out of items regularly given out from the food bank? [more inside]
posted on Dec 29, 2006 - 15 answers
AlwaysPreparedFilter: What are ten (give or take a few) ingredients that are handy to always have on hand to cook a good meal? [more inside]
posted on Dec 27, 2006 - 33 answers
How do you get that rich gravy like texture in Indian dishes?
Whenever I make Indian food at home like a Dal or Masala dish I can never get that rich creamy gravy-like quality I get in restaurants. I suspect its because I dont use dairy in my cooking but I dont think they do in Indian food either (aside from the obvious like paneer). I know they use Ghee which is clarified butter but could that be what it is? I thought ghee was more like clear and not very thick.
posted on Dec 21, 2006 - 28 answers
I love Tellicherry pepper, but I need to find a pepper mill that can handle these extra-large peppercorns. [more inside]
posted on Dec 7, 2006 - 15 answers
I'm looking for tips to add some excitement and variety to this homemade cheese. [more inside]
posted on Oct 24, 2006 - 9 answers
Cooking for 150+ people... [more inside]
posted on Oct 5, 2006 - 19 answers
QUICK!!! I need help baking about 50 potatoes in 1 oven!!! [more inside]
posted on Oct 2, 2006 - 22 answers
My mom was recently diagnosed with colon cancer, and is scheduled for a lower anterior resection of her colon next week. Help me plan meals for the first week post-surgery! [more inside]
posted on Sep 20, 2006 - 9 answers
Can you help me determine a ballpark calorie figure for grandma's stew? [more inside]
posted on Sep 15, 2006 - 8 answers
When/how did 'blurry porn' photography of food become the norm? [more inside]
posted on Aug 30, 2006 - 10 answers
I would like to grill out on the beach (Newport Beach, CA) in city-provided fire pits. AFAIK, these pits are just concrete rings with sand in them. How should I start the charcoal? [more inside]
posted on Aug 30, 2006 - 7 answers
Fresh Edamame?? Anywhere? [more inside]
posted on Aug 24, 2006 - 17 answers
I'm in foraging mode lately. I know fig leaves are edible, but how do I make them palatable? [more inside]
posted on Aug 9, 2006 - 2 answers
I need authoritative sources on the history of and traditions involving pizzelle. [more inside]
posted on Aug 7, 2006 - 6 answers
Cooking Challenge Part 2: Food Allergy + No Kitchen for 3 Days! Tips needed for keeping food fresh, for making food that doesn't go bad, and for getting all my nutrients! (And Davis, CA suggestions for restaurants! See inside) [more inside]
posted on Jul 25, 2006 - 8 answers
What are you favorite taco recipes? [more inside]
posted on Jul 21, 2006 - 31 answers
What are some good sauces and marinades for fish? [more inside]
posted on Jul 18, 2006 - 36 answers
Why does my tomato sauce taste so much better the day after? [more inside]
posted on Jul 17, 2006 - 13 answers
I want to buy a wok. For the typical American (electric range) kitchen, which style is best? Flat or round bottom?
posted on Jun 24, 2006 - 25 answers
Planning a tasty and attractive brunch... [more inside]
posted on Jun 21, 2006 - 20 answers
Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
posted on Jun 17, 2006 - 16 answers
FingerFoodFilter: Looking for recipes for group of around 10 for an afternoon snack. Ideally this item would be something a bit more substantial than typical Hors d'oeuvres, but not a full meal. [more inside]
posted on Jun 16, 2006 - 17 answers
Help me master this simple, straightforward omelette recipe. [more inside]
posted on May 25, 2006 - 29 answers
I need help cooking a dynamite Indian dinner for my girlfriend who has never had Indian food before. Of course, there is [more inside]
posted on May 23, 2006 - 8 answers
I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. [more inside]
posted on May 9, 2006 - 27 answers
What should I make for dinner? I'm in France, have a kitchen, some foie gras and no clue. [more inside]
posted on May 8, 2006 - 14 answers
Seeking recommendations for cooking classes in or around Oakland. [more inside]
posted on May 7, 2006 - 5 answers
My partner and I recently tried indian food for the first time at Bombay Sweets in Milwaukee (http://www.milwaukeefood.com/bombaysweets/). We liked the food so much we'd like to learn how to cook it ourselves, but we can't figure out what the food was called. [more inside]
posted on May 7, 2006 - 28 answers
Cast iron or teflon griddle? [more inside]
posted on May 5, 2006 - 25 answers
How do I work with freeze-dried foods? [more inside]
posted on Apr 24, 2006 - 3 answers
Good black beans and yellow rice recipe? It's a little hole in the wall at the NW corner of Broadway and Broome but it's heaven to me. [more inside]
posted on Mar 30, 2006 - 6 answers
What are your favorite recipes that use anchovies? [more inside]
posted on Mar 27, 2006 - 35 answers
Why does cookie dough taste better than cookies? [more inside]
posted on Mar 24, 2006 - 20 answers
What are your favorite food blogs? [more inside]
posted on Feb 25, 2006 - 39 answers
I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
posted on Feb 21, 2006 - 20 answers
Are there any food/cooking shows that are available for download on the internet (such as those found on the food network)? Good resolution a bonus. [more inside]
posted on Feb 2, 2006 - 7 answers
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 on Jan 23, 2006 - 10 answers
Nutrition filter: I am looking for unique ideas for making quick, easy, heathy, inexpensive dinners (in my case, for two) every night... or at least most nights. "Dinner Hacks" you might say. I feel like I've tried all the standard "solutions" already (for example, cooking a few big meals on the weekend and eating leftovers the rest of the week). There must be something else I can try.
[more inside]
posted on Jan 22, 2006 - 51 answers
How do you cook navy beans so the "outer shell" doens't come off? [more inside]
posted on Jan 20, 2006 - 10 answers
Simple, easy and delicious vegetarian Japanese recipes I can make at home? [more inside]
posted on Jan 18, 2006 - 14 answers
I'm looking for restaurant-style instructions for making risotto, i.e. where you cook it partially, then hold until service and finish it quickly to order. [more inside]
posted on Jan 14, 2006 - 9 answers
Korean Food—Help me get started making it at home. [more inside]
posted on Jan 9, 2006 - 8 answers
What should I do with 3 plump, gorgeous, almost radiant lemons? [more inside]
posted on Jan 4, 2006 - 25 answers
What do you think is the cheapest, healthiest, tastiest, easiest meal to prepare? [more inside]
posted on Jan 2, 2006 - 35 answers
Tofu - at what temperature does it cook? [more inside]
posted on Dec 29, 2005 - 16 answers
Please recommend good cooking classes in Seattle. I would like to give a friend a cooking class as a holiday gift. Said recipient is an omnivore (no dietary restrictions), has strong beginner (I wouldn't quite say intermediate) skills in cooking, loves both "American" and a wide variety of ethnic cuisines, and (just a random fact) is a fan of the Food Network. [more inside]
posted on Dec 14, 2005 - 11 answers
Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]
posted on Dec 2, 2005 - 12 answers
Give me your best fast but healthy and tasty recipes. Cheapness is of secondary conern only. [more inside]
posted on Nov 5, 2005 - 33 answers
Piggyback filter: I need help with two things. First, getting healthy, tasty food on the table for two people in under half hour. Second, finding a personal trainer. [more inside]
posted on Nov 2, 2005 - 25 answers
What herbs should I buy dried vs fresh? [more inside]
posted on Sep 29, 2005 - 37 answers
I'm searching for a cooking website or cooking software that will let me input the contents of my kitchen and then show me a list of everything I can make using those ingredients. Does this even exist?
posted on Sep 27, 2005 - 8 answers
What are your favorite recipes for chickpeas/garbanzo beans? [more inside]
posted on Sep 27, 2005 - 24 answers
Will I get sick from eating this? In an attempt to eat healthier, I broke out the crock pot last night and filled it with raw vegetables and raw chicken, in preparation for a day of slow cooking all day today. [more inside]
posted on Sep 26, 2005 - 37 answers
Help me learn to use up a whole roast chicken. [more inside]
posted on Sep 25, 2005 - 28 answers
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.
posted on Sep 22, 2005 - 11 answers
I want to prepare a Russian-Doll Roast. [more inside]
posted on Sep 8, 2005 - 23 answers
What's good to make with canned tuna fish? I only use it to make sandwiches and macaroni salad and there has to be something more interesting than that.
posted on Aug 23, 2005 - 46 answers
Making hard cider - simple or complicated? [more inside]
posted on Aug 22, 2005 - 18 answers
How do you make popcorn? Specifically old fashioned, non microwave stove top popcorn. I really want great salty buttered popcorn that doesn't come from a bag.
posted on Aug 20, 2005 - 33 answers
FoodFilter: I love vanilla/almond/etc. extract. But I cannot have even tiny amounts of alcohol in my food (for religious reasons). But I want real flavor. Googling has taught me that alcohol is put in all extracts to preserve and to prevent evaporation. But could there truly be no other way? How do I get avoid the bleh imitation stuff while still getting no alcohol in my flavoring?
posted on Aug 3, 2005 - 37 answers
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 on Aug 2, 2005 - 29 answers
Why does a sandwich made by someone else always taste better than one you make yourself?
posted on Jul 25, 2005 - 29 answers
There are plenty of recipes for pork carnitas online, but does anyone have the recipe used by Chipotle restaurants? (maybe it is one of these?)
posted on Jul 6, 2005 - 6 answers
I cooked Pad Thai tonight and the results weren't what I had hoped for....
The dish was tasty enough, but the rice stick noodles were very sticky/gummy....
Any cooks out there fimilar with what I may have fouled up?
posted on Jun 15, 2005 - 9 answers
We are looking for foods and ingredients that are unaffected (or positively affected) by being frozen. [more inside]
posted on May 30, 2005 - 24 answers
Does anyone know of a program where I can store recipes, prepare a menu from those recipes, and then a shopping list? [more inside]
posted on May 18, 2005 - 8 answers
Why are you supposed to soak soft shell crabs in milk before cooking them? Most of the recipes I've found call for this, but none say why. None of the cookbooks I've consulting (including On Food and Cooking and the CIA Professional Chef) have an answer.
posted on May 12, 2005 - 14 answers
I'm looking for recipes and techniques for authentic southern fried chicken. [more inside]
posted on Apr 28, 2005 - 11 answers
We have decided as a family that we need to lower our cholesterol levels, and want to add fish to our diet for the omega 3 fatty acids. But we all hate the taste of fish. [more inside]
posted on Mar 21, 2005 - 45 answers
So on Saturday at the Ferry Building Farmer's Market, Prather Ranch had a special on Eye of Round beef. Being a sucker for getting a giant piece of meat at less than half-price, I am now the proud owner of a 5 lb Eye of Round. So, uh, now what should I do with it?
posted on Mar 14, 2005 - 14 answers
Bakers, help! How do I get my sourdough sourer? [more inside]
posted on Mar 6, 2005 - 21 answers
So, if your microwave oven has a carousel, is it necessary to stop the cooking halfway through and rotate the food, like most prepared food packages suggest? And do you place the item in the middle or slightly off to one side of the carousel? [more inside]
posted on Feb 25, 2005 - 11 answers
I've just bought some leeks, and am looking for some tasty leek-oriented recipes. Any suggestions?
posted on Feb 20, 2005 - 33 answers
steak grilling: what's your technique? [mi]
posted on Feb 16, 2005 - 25 answers
I have never liked the taste of brown rice, but I would like to try to develop a taste for it, since it is so good for you. Is there something that I can add to the rice to make it taste different (and possibly better?) Other suggestions for cooking or preparing the rice, besides the standard are appreciated.
posted on Feb 10, 2005 - 31 answers
I'm looking for a cookbook on grilling that has a decent coverage of grilled food from all parts of the world. Do you have any recommendations?
posted on Jan 13, 2005 - 2 answers
I love peanut butter, preferring creamy over chunky... but it doesn't really matter. I'm pretty sure I love peanut butter now as much as I ever did when I was a kid. What are some of your favorite ways to eat peanut butter and/or use it in other recipes?
posted on Jan 11, 2005 - 69 answers
So I live in a tourist town in Florida. Every third shop in the main strip area sells hermit crabs. Well, one of these shops doesn't just sell hermit crabs, it sells HUGE hermit crabs. What I'm wondering is: has anyone ever eaten one? [+]
posted on Jan 9, 2005 - 22 answers
What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
posted on Dec 14, 2004 - 13 answers
Why is fresh pasta made with eggs as the liquid, while dried pasta is made with water? And how do egg noodles fit into the equation?
posted on Dec 14, 2004 - 11 answers
We have a persimmon in the fridge and I tried a piece of it tonight. It's very astringent and made my mouth dry. We Googled recipes for persimmon cookies and persimmon fudge, but are unsure of how well they'd turn out. Anyone know of something tasty we could make with this thing so it won't go to waste?
posted on Dec 11, 2004 - 9 answers
Etymology of the phrase "Dutch oven." (Stop giggling. The culinary sense, please.) I have a partial answer but am in need of authoratative confirmation.
posted on Dec 9, 2004 - 19 answers
Gluten-free viddles? [+]
posted on Nov 30, 2004 - 20 answers
Would like to get my wife a cooking magazine subscription for Xmas. They all look the same to me! She is a serious cook, scoffs as kitchen gadgetry, and is only sort-of interested in wine. Help!
posted on Nov 29, 2004 - 36 answers
Somewhere I saw advertised a metal rod that you stick into the cavity of a turkey to conduct heat into the stuffing to eliminate the bird/stuffing safe temperature conflict. Google fails me. Anyone know about this? Does it work? Where can I get one before Thursday?
posted on Nov 22, 2004 - 13 answers
Another AskCookingFilter…
I’ve basically got to cook an absolutely sock-blowing meal for two. What’re your tips for really impressive starters and puddings? [mi]
posted on Nov 18, 2004 - 29 answers
[VegetableFilter] What should I do with the brussel sprouts I bought?
posted on Oct 27, 2004 - 24 answers
Looking at pumpkin receipes, they all seem to be mostly sugar and gunk with a little pumpkin thrown in to make sure it lives up to its name. Am I looking at the wrong receipes?
posted on Oct 26, 2004 - 16 answers
What should I do with (acorn, butternut, other hard) squash?
posted on Oct 25, 2004 - 18 answers
The ovens in my wonderful student residence have three settings - off, small flame, and big flame. Suggestions for what to do when I need to cook at 180C, 280F, Gas Mark 4, or what ever else takes my fancy?
posted on Oct 3, 2004 - 6 answers
MoreCookingfilter. Calling all cardomom experts.
posted on Sep 28, 2004 - 12 answers
From the general to the specific: What are your favorite recipes, the dishes you prepare when you want to impress?
posted on Sep 28, 2004 - 17 answers
What's your most useful general advice on cooking? [more inside]
posted on Sep 28, 2004 - 67 answers
What's the "chef way" to drain ground beef?
posted on Sep 20, 2004 - 11 answers
Rub-a-dub-dub: any unique ideas for herb/spice/marinate combos?
(Bird, beast, or fish, it could be any dish.)
posted on Sep 5, 2004 - 20 answers
Cooking for the lazy and overworked. I eat a lot of overpriced crap lately - think boxed/frozen/microwaveable, or even just takeout - and for a number of obvious reasons I'd like to stop doing that. I think most of America is in the same boat with me, but can those of you who aren't give me some tips on learning to cook for myself?
posted on Aug 22, 2004 - 34 answers
Shallots. What good are they? Takes forever to peel like garlic but tastes like onion. Why not just use onion cheaper and easier to peel. What's the big deal with shallots.
posted on Jul 1, 2004 - 29 answers
Cooking for Dummies: How do you "simmer" something? [more inside]
posted on Jun 11, 2004 - 19 answers
I need ideas for a special at-home dinner. I want to cook a really special dinner for my wife. Something surprising and exciting. I am not an expert-chef, but I'm pretty good at following directions -- even complicated ones. One additional issue that makes this difficult: We're both on diets. We're not on any special diet; we're just trying to avoid anything with a gargantuan amount of calories. So, I need something exciting, romantic and healthy.
posted on May 23, 2004 - 12 answers
I'm looking for recommendations for a reference cookbook to supplement my current bible, The Joy of Cooking. Your thoughts? [A list of what I've got already will greet you inside.]
posted on Mar 7, 2004 - 39 answers
In my endless pursuit of bizarre new taste sensations, I bought, and ate, a packet of Fei-Chang Flavour Chinese Instant Sweet Potato Noodle. It was pretty good, actually: vermicelli noodles with a salty dark-green powdered stock, not dissimilar in appearance to a pesto of some kind. The ingredients list seemed innocuous: vermicelli, refined sweet potato, potato starch, salt, gourmet powder, sugar spices, vegetable, and the aforementioned feichang flavor powder. So what the hell did I eat? What the buggery bollocks is fei-chang?
posted on Feb 6, 2004 - 6 answers
How do you make chopping onions more bearable on the eyes and sinuses? [more]
posted on Jan 5, 2004 - 30 answers
Can I susbstitute Gluhwein for Ginger wine? [more inside]
posted on Dec 23, 2003 - 4 answers
What does saffron taste like? Also what are the differences between Greek, Indian, Iranian and Spanish saffron? Also which is the best?
posted on Dec 19, 2003 - 12 answers
