Ask MetaFilter questions tagged with cooking

Stupid question that needs an answer

St. Alia of the Bunnies — Fri, 25 Dec 2009 19:24:00 -0800

stupidquestionfilter: I buy those foil muffin liners to use when I bake muffins. They always come with paper liners in between. Are those supposed to be discarded, or are they actually supposed to be lining the foil when I put the batter in? (I told you it was a stupid question but it's bugging me now and I wanna know.)

Do you have the new Lee Brothers cookbook?

mccxxiii — Thu, 24 Dec 2009 19:54:12 -0800

Xmas cooking emergency: Need a recipe out of the *new* Lee Brothers cookbook, titled Simple Fresh Southern. Have the ingredients for pork/figs/madeira with me but forgot to bring the book, and I can't find the recipe online. Can anyone help? Many thanks in advance!

Bruch dish with leftover roast beef?

bondcliff — Thu, 24 Dec 2009 07:30:43 -0800

I'm cooking an enormous standing rib roast for Christmas dinner. I expect to have a lot of leftovers. On Sunday I'm cooking a brunch. how can I use the leftover roast beef? Are there any good brunch dishes that use leftover roasts? Some sort of hash? An egg dish? Should I just serve slabs of cold roast?

How to lose weight when veggies are mostly off limits?

gilsonal — Tue, 22 Dec 2009 22:13:36 -0800

Looking for dieting help given several dietary restrictions. I have Crohn's disease and cannot comfortably eat most veggies and fruits. Also, does dieting automatically mean I need to be hungry all the time? I'm 25, female and approximately 75-100 pounds overweight. My weight gain happened over the course of about eight years, due in combination to antidepressant medication, a love of pepsi, low motivation to work out, extreme fatigue due to my illness and difficulty tolerating "healthy foods." Following a recent surgery I've lost about 20 pounds and feel much better, to the point that I have the energy to start working out again. So that's one tactic to get to weight loss. I'm also almost 100% soda and caffeine free, and drink way more than my 8 glasses of water a day. I've considered Meridia for weight loss but I'd like to do it without a pill and the accompanying risk of serotonin syndrome.

I'd also like to implement some diet changes, but I'm affected by residual digestive problems. I love tomatoes and broccoli but lots of veggies are hard to digest, even cooked. I'm not too excited about fruit, so I couldn't really say how well those fair with my gut. Safe bets are simple starches and carbs like pasta but that's not particularly healthy.

I'd love some recommendations for easily digestible healthy food, or perhaps foods that are good for you but not traditionally "diet" foods and perhaps I haven't considered them. I'm sure there are people out there with similar problems that might have some tips.

Also, am I naive to think that dieting has to mean being hungry all the time? I don't mind restricting myself from extra calories so long as I'm not constantly on the verge of starvation. I want to lose this weight responsibly, and in a sustainable manner. Bonus points for foods that are relatively easy to make, but I do enjoy cooking when I have the time.

Roast Beast

Miko — Tue, 22 Dec 2009 09:33:49 -0800

I recently bought a share of a pig from a farmer, and it came wrapped in various cuts. One of the cuts is a large, meaty, bony one called "chine end roast." How should I cook this? My Googling seems to indicate it comes from the back of the pig and includes some of the bones of the spine, and that it's kind of next to the rib roast. Should I cook it like a rib roast? Or maybe a pot roast? Or braised? I'm just not sure what kind of treatment might do this big ol' meaty cut justice. Thanks for any ideas.

What air fresheners are good but not overwhelming?

zombieflanders — Mon, 21 Dec 2009 13:45:30 -0800

My friends have commented on how strong the air freshener in my apartment is. What brands or methods are good for a place with poor ventilation? I'm a nonsmoker with no pets who has been trying to maintain a nice-smelling apartment using the Air Wick brand of plug-in fresheners, usually with whichever scent seems least likely to be overpowering. The apartment has four rooms: kitchen, living/dining, bathroom, and bedroom. Only the kitchen and the bathroom have ventilation shafts, while the living room and bedroom both have windows. My friends tell me that my place smells strongly of air freshener, and that they can sometimes smell it from outside my window (I live on the ground floor), or even worse, on my clothes. The thing is, it's usually on the lowest possible setting, unless I'm cooking. Whenever I try to cook anything with even moderate aroma, I can smell it for a day or two, although that's better than the week or so from before the freshener. This poor ventilation seems to be the main culprit, but I 'm not sure if there's anything to be done about that, certainly not by me. Plus, I get used to the scent after about a day, so I can't tell how strong it is.

So what can I do to neutralize odors and/or make my place smell good? It can be other brands of freshener, although I'm certainly open to other methods (including natural solutions) as long as they're not strong-smelling either. I'm somewhat of a brown thumb though, and my heating/cooling system seems to dry the place out. Also, I'm not sure if it makes a difference, but 90% of the apartment has carpeting that is vacuumed every week or two.

Anyone have some vegetarian Tagine recipes?

mizike — Mon, 21 Dec 2009 13:24:29 -0800

Hi all; so my parents bought be a nice le creuset tagine for xmas, but I'm not quite sure what to use it for as a vegetarian. I'm sure I could make something like ratatouille but I'd really like to try some recipes that are specifically meant for a tagine and am getting the impression that lamb and chicken are going to feature prominantly in most of the recipes I find online. To that end, can anyone recommend some vegetarian tagine cookbooks?

Utterly butterscotch recipes!

orange swan — Mon, 21 Dec 2009 10:53:38 -0800

Please hit me with your best butterscotch cake/dessert recipes. I'm planning a company dinner and when it came to deciding on a dessert, I found I had a hankering for something butterscotch. What are your best butterscotch cake or dessert recipes? I'm thinking something relatively simple that can be served with ice cream, because one of my company is four-year-old boy who loves his ice cream.

Your fraternity has a chef? Are you kidding me?

Cool Papa Bell — Mon, 21 Dec 2009 10:31:17 -0800

Did your fraternity / sorority have a full-time chef? Is this as common as my wife thinks? Read on... http://fraternitykitchen.net/ is the blog of a University of Washington fraternity chef.

I was gobsmacked. The frat house employs a full-time chef? And while we're not talking about a cheap diploma mill, neither are we talking about the Ivy League.

Neither my wife, who attended a Big 10 school, nor myself, who attended a piss-ant California state college, were in the Greek system. But my wife was completely unsurprised when she learned this. Of course they would have one, she said. It makes a lot of sense. Would you want a bunch of 20-year-old guys in charge of your kitchen? Can you imagine what you would find growing in that fridge?

* Is this common?
* Do you have first-hand experience?
* Is this paid-for by ongoing fraternity/sorority dues? Or is this the kind of luxury that gets handled by donations from wealthy alumni?
* How in the hell would this kind of thing get started? I just can't imagine a bunch of average frat boys sitting around thinking, "We really need to focus on our studies, so we should take some of the beer money and get a chef, so we don't have to worry about this."

Recommend a cookbook that features recipes with many different grains and legumes.

gregb1007 — Sun, 20 Dec 2009 08:04:07 -0800

Recommend a cookbook that features recipes with many different grains and legumes. I am looking for a cookbook whose recipes make use of many different grains beyond rice, legumes, and vegetables as well. (Reason: When I buy a grain, I want specific recipes for it instead of referring to rice recipes and using it as a substitute.)

However, to clarify, it doesn't have to be vegetarian since I am not looking to exclude meat from my recipes. But it would be great if the cookbook did have a vegetarian slant to it, focusing more on legumes than on meats. (Example: I'd prefer a recipe that calls for chickpeas rather than for chicken.)

Help identify and find a new version of this knife.

safepants — Sat, 19 Dec 2009 20:02:35 -0800

Help find a similar new model of a 10-15 year old paring knife I'm trying to find a new set of these paring knifes and haven't had any luck in stores. I just like the feel of the wood handle and shape of the blade, perfect for peeling fruit and potatoes etc. I can't remember where I bought this knife, but most likely it was a store in or around Toronto, Ontario. It could have been from a department store but I completely forget.

Does anyone know where I can find a new set of these style knifes?

VegetarianFilter: Give me your best veg taco recipes and tips!

pghjezebel — Sat, 19 Dec 2009 10:31:40 -0800

VegetarianFilter: Give me your best veg taco recipes and tips! I've been a vegetarian for several years now and then one thing I really miss? A good taco.

I've tried meat substitutes (boca crumbles) and find the texture rather gross. They always have a gristle taste/feel to them.

I've seen recipes for lentil style tacos - but my lentils always turn out hard. What about tofu?

What else can I try? Open to any and all recipes, suggestions and tips!

All I want for Christmas is...two butt cheeks

bilabial — Thu, 17 Dec 2009 21:01:56 -0800

Ravenously hungry in the middle of the night, lazy, and bored with my known options. Also: eating plenty in the daylight. Bonus round: I'm poor. I've been adding some physical activity to my life. 10 - 20 minutes of bike riding, 2-4 days a week. I got the brilliant idea that building some upper body strength would improve my confidence, so I went to a rock climbing gym. Which I love. I'll be going back (the confidence? I brought some of it home from the gym! It doesn't even smell bad!).

But. I'm already to small for the regular adult harness. I eat nearly all day long - nuts, fruit, cheese ravioli, ice cream when it's BOGO at Publix. I try to drink juice instead of water (again, I stock up at sales) and I just started making alcoholic drinks with I syrup, limes, and seltzer.

Oatmeal with whole milk for breakfast. Eggs. Plenty of bacon (on sale a lot! I have 2 packs in the freezer!), fruit, and fresh veggies in my diet.

I carry candy bars everywhere when if remember to look for them cheap - bags of Baby Ruth bars were on sale last week.

I live alone, so buying bread is not cost effective, especially as even when toasted, previously frozen bread is...ick.
Protein shakes are expensive, the stuff made with powder requires lots of willpower (to be less polite, that shit is nasty) and I really think eating is fun. I don't want my unconceived children to ever see me choking down something I clearly don't enjoy.
Help me improve my lifestyle, not just find a quick fix. Exercise depletes my calories quickly. Before I added the climbing 2 days ago I was down 10 pounds below my comfort level. If I can't stem this tide, I'll have to quit climbing. (also, I got a package deal with a harness that's too big. If I keep going with this I need to sell it and buy one that fits, but I'm not investing until Im pretty sure I can sustain it.)

Metafilter, fatten me up. Delicious beans and rice recipes that feature
lard? Yes please. Websites for reaaly good grocery coupons on junk food I can eat at home? (I like doritoes, and ice cream, but sadly I often prefer more natural choices. Butter is natural though...) I'd like things I can prepare ahead, that might freeze well (or not), some things that require little prep - adding calories to a hot dog? I'm game.

My bloodwork is good, you are not my doctor, and I am not asking for medical advice.i

Substitutes for ginger

srrh — Thu, 17 Dec 2009 08:11:54 -0800

What can I substitute for ground ginger in a peanut sauce recipe? I plan on making peanut sauce tonight, using a recipe that I've used a thousand times before, but I forgot to pick up ginger. Here is the recipe I usually use:

2/3 cups peanut butter
3/4 cups water
3-4 Tbsp. soy sauce
2 Tbsp.lemon juice
1 scallion, coarsely chopped
1 Tbsp. sweetener
1/2 tsp. ground ginger
1/3 tsp. chili powder

What can I use to substitute for the ginger? I read online that I might be able to use a combination of paprika and nutmeg. Does this seem at all feasible? What ideas do you have?

What can I add to my spaghetti?

pseudonick — Wed, 16 Dec 2009 18:47:34 -0800

Help me improve my spaghetti. I eat a fair amount of spaghetti due to its taste and convenience. Usually I boil it up, add some tomato sauce and Parmesan cheese and that's it.

Sometimes I add some red wine a little before the sauce if there is a bottle open and handy. I've thought about chopping up a hot dog and adding it with the sauce, but never done it.

Do you have any good tips or tricks that won't involve much extra preparation?

Where to find candy supplies in Boston?

Dr.Enormous — Sat, 12 Dec 2009 18:12:00 -0800

Where can I find candy making supplies near Boston? Specifically, I'm looking for things like flavoring oils and dyes, and I'm hoping to avoid paying the shipping fees for a rush order from an online source.

Anywhere near Boston would be good, though if there's a place in the city proper or along Rte 1 anywhere that would be extra special good. Thanks.

Vegan recipes without modern or Asian ingredients?

archagon — Sat, 12 Dec 2009 13:28:01 -0800

Where can I find vegan recipes, especially for baked goods, that don't use modern ingredients like margarine and egg replacer, or Asian ingredients like soy milk and tofu?

[Christamas-Cookie Filter] is the gingerbread cookie OBSOLETE?

dorgla — Fri, 11 Dec 2009 08:28:46 -0800

Here in Seattle, when you want to buy a single gingerbread person (or tree or sheep, or whatever,) you are basically OUT OF LUCK in 2009. No, I do NOT want to buy a whole package of them, or bake a batch. I just want to saunter into a bakery or coffeeshop and buy ONE cookie. No, not the huge, soft, ginger cookies which are admittedly delicious, but are no substitute as far as the texture of a good gingebread "person" is concerned. I'd bake some, but let's face it, who can eat just one? And I'd like to minimize the holiday weight-gain carnage this year. So far, I've searched three different Seattle neighborhoods: downtown, Ballard, and Greenwood. Zip.

I want to make Asian noodles from scratch. Can you help me?

flibbertigibbet — Wed, 09 Dec 2009 23:07:49 -0800

I really really love all types of Asian cooking that involves noodles (banh pho, udon, ramen, whatever!). Problem: kosher asian noodles are crazy hard to find in my neck of the woods. Could you help me out by suggesting cookbooks or websites with great make-it-from-scratch noodle recipes? I found this, and there's a book on Amazon--somewhere!--that has a recipe for udon noodles. Other than that, I'm lost and alone.

Yes, I realize this will take me a long time to master in some cases.

Looking to remove a logo from a metal know

boombot — Wed, 09 Dec 2009 19:27:19 -0800

What is the best way to remove the "Le Creuset" logo from this metal replacement knob I purchased to elevate the oven-safe temp of a Tramontina dutch oven?

Duct tape and chickenwire and sh**

toodleydoodley — Tue, 08 Dec 2009 16:07:38 -0800

Can I use automotive-type silicone sealant to coat the metal handle of a kitchen utensil? I'm looking for some help in an inelegant solution to an intractable problem in the kitchen. Because our household heritage might best be described as Rednec-Tino (or Lat-Nec), a lot of messy, spattery frying and sauteeing goes on around here.

I finally found a 13-inch spatter screen that covers all but my largest (14-inch) pan, but it doesn't cover that one unless I rest part of the handle on the lip of the pan, which would make the stay-cool plastic center melt and leak out of the wire-loop handle of the splatter screen.

Here's what I want to do: I want to punch the plastic center out of the wire loop and replace it by coating the wire loop with silicone sealant, like Form-A-Gasket.

Will this poison me and everyone I cook for? How long should I let it cure?

caveat: I live in BFE, so bonus points for cheaper brands of silicone sealant that I can buy at ACE hardware.

Chatta-Nougat Chew Chew

smoke — Sun, 06 Dec 2009 02:40:06 -0800

A big block of nougat, and no rice paper - what do I wrap it in? So I made some delicious (looking) nougat tonight as part of my xmas cooking, but I've not been able to find any rice paper for love or money. Getting it out of its container won't be a problem, but dear mefites what can wrap it in that won't stick too much, but still protect the nougat from itself and the world at large??

New ideas for a little bite?

Mutant — Fri, 04 Dec 2009 09:18:50 -0800

Hors d'oeuvre! I've got a few tried and true recipes but for the upcoming holidays need more. Can you help? We'll be hosting our inlaws from Nederlands for Christmas. I do all the cooking and as this is the third year I'd like to surprise everyone with new hors d'oeuvre.

I like total prep time per recipe to be under thirty minutes, and preferably nothing that requires lengthy or overnight storage / rising / soaking / etc. I don't own specialised cookery, so even though things like blinis are trivial to make I'd rather purchase if they are called for.

Fast single task dishes are preferred as everything can made in the AM before the main cooking task of the day is undertaken. Examples of things they like that I already make include Spinach Dip (15 min prep), Beet infused deviled eggs (30 min prep), Vodka spiked cherry tomatoes (15 min prep), Bacon wrapped prawns (30 min prep) and Hummus (10 min prep).

And wide ranging in terms of taste please - I love an excuse to purchase new and different spices.

If I'm going to make mojitos, they better be good mojitos

Juliet Banana — Fri, 04 Dec 2009 05:58:17 -0800

I'm having a tacotastic dinner party for my boyfriend's birthday. What's a tasty cocktail/punch recipe that goes with the fresh, rich, spicy flavors of Mexican food? Simplicity is a plus; I don't mind making flavored simple syrup or finding juices or fresh ingredients but I'd like to avoid buying 6 bottles of liquor for one drink. At least one gluten-free guest is coming (though she always brings sorghum beer or wine), so the food is a buffet-style free-for-all with tortillas in every incarnation, roast veggies (cippolini onions, beet, potato), black beans & rice, chipotle sauce (chipotles in adobo pureed with pumpkin seeds and chocolate), cilantro crema (enough cilantro to terrify the haters pureed with queso fresco, lime juice, and crema). So, greasy & rich with bright & fresh flavors and a lot of heat.

We like gin, rum, and vodka, I LOVE champagne cocktails, and preferably the drink would either be a little on the girly side or easy to dilute with tonic/juice/mixer.

An unwanted gallon of 2% milk

k. — Sun, 29 Nov 2009 11:28:05 -0800

What can I do with an unwanted gallon of 2% milk? I meant to get skim milk, but I bought 2% by accident. I can't stand 2% milk; it tastes like cream to me. I couldn't find anyone else who likes 2% either, so I don't think I can give it away. I put a little bit in my coffee, which was OK, but I'm not going to use it up that way. Should I just throw it away, or is there something else I can do with it?

I could try cooking something (if it doesn't taste too much like 2% milk), but I'm even open to non-food uses, if any exist.