Can I use leftover lox to make jerky? [more inside]
My daughter came home from school the other day telling me about how her friend was given a very tiny oven, that is also "very cute" but that it can do real things like make cakes and it is for kids! I said, "Was it an Easy-bake oven?" And she looked up at me, amazed, and said, "Yes! Mama, how did you know that?!" [more inside]
The Chef John post on the blue reminded me to ask: what are your favorite YouTube cooking channels? I need some more subscriptions. [more inside]
I'm making bone broth and this is confusing me.... [more inside]
I am currently between jobs and will soon have more free time than I want while my two kids are at kindergarten. I want to learn how to cook in large-ish quantites, healthily and more frugally for our family of four. Please recommend blogs or individual recipes! [more inside]
I am borderline obsessed by the Journeyman's Feast in this D&D-inspired menu, which seems to be a slightly less fancy version of a charcuterie board , and would like some suggestions on other food items I can use to make up my own 1-person board. [more inside]
I am a born-and-raised meat eater looking to cook up some tasty vegan meals. Difficulty: tofu/tempeh/fake-meats of various varieties freak me out. [more inside]
Started making a very spicy pasta sauce and ended up going to the movies. Now I have something resembling very hot salsa but with the herbs of pasta sauce. How do I salvage this? [more inside]
I seem to recall looking through a cookbook (probably in a bookstore) that had three versions (or so) of each recipe: one very simple, one a bit more complicated, and one even more complicated. I would like to find this cookbook again, but my google-fu and amazon-fu are failing me. [more inside]
What are some good food/travel and HGTV-type home and design shows on Hulu? [more inside]
I eat rather plain food, and I eat the same things over and over again. I've started watching Chef's Table on Netflix, and it's made me super curious. [more inside]
I thought ferreting out hidden dairy in products was bad. Onions are worse. I know there are whole groups of foods and recipes I can do up sans onions but how can I fix my favorite foods without onions. [more inside]
I want to uplevel my vegetarian cooking. Today I bought a fantastic salad for lunch that includes kale, quinoa/pepper salad, avocado, pickled onion, beets, carrots (which I generally hate but somehow they are awesome here) and zucchini. All of it is remarkably flavorful. I can make all of these things except the pickled onion, but nothing I make tastes anything like this. What are your secret weapons for good, TASTY seasoning for grains and vegetables? [more inside]
For the next week, I'm staying in a house with people I would rather not see. I have a private sink, but no hot plate or garbage disposal. I need meal and snack ideas.
i've been gifted a gallon bag of different peppers and would like some ideas on how to be use them. varieties are jalapeño, serrano, anaheim, chile dearbol, poblano, cascabel, and guajillo peppers. the larger ones have 3-4 and the smaller ones about 10. i would like to avoid something that involves setting my oven to 500 degrees, but might be wiling to try. also, i am (mostly) cooking for one.
Food safety experts: how long will this glaze/dip/condiment last in the fridge? [more inside]
I struggle with tasks that involve planning and sequencing, and I find cooking and feeding myself to be a little challenging at the best of times. I'm about to enter a busy period, and I'm worried that my schedule isn't really conducive to cooking healthy dinners. I'm looking for exceptionally easy recipes and other hacks that will allow me to avoid starving or getting scurvy. [more inside]
I'm looking for books similar to Delancey, Molly Wizenberg's memoir about starting a pizza restaurant with her husband. In other words, stories about food, cooking, baking, and restaurants that are written for adults but suitable for preteens. [more inside]
Are there any good books telling the story of imperialism/colonialism through food? [more inside]
I'm starting to learn how to cook more sophisticated things. Can you recommend books or techniques for 1) spicing dishes well, and 2) blending flavors effectively? It seems this often involves a non-obvious step or ingredient that I'm not aware of. [more inside]
I just opened a package of Florida Crystals Natural Sugar, and the odor is quite strong. It's difficult to describe, but it's kind of acrid/acidic. Can I Eat It? [more inside]
What can I add to my scallion pancake batter to make them tastier?
I need cookwear for car camping. These will be used on a 2-burner propane stove. Based on the kinds of things I cook, I need 2 frying pans and 1 pot or kettle for boiling water. I'd like to have folding or removable handles, and at least 1 teflon or other non-stick pan. No cast iron. What specific brands and pans or pots would you suggest for me? I am in the U.S.
We're making BBQ sauce. Yay! A single cherry pit has been chopped up by a hand blender in an 8 quart pot of sauce. Boo! Should we toss this pot or will it be safe? [more inside]
I am a new owner of a brie baker, courtesy of my mom's de-cluttering efforts. Aside from baking brie a million different ways, is there anything else I can make in a brie baker, or is this a single-use item? If it matters, the brand is Village Gourmet, and its never been used. Google is failing me (I'm just getting the same brie recipes, no matter how I ask the question). Thank you!
I'm teaching English in Japan. I help with English Club and the students (ages 12-15) have asked to cook something with my help. Unfortunately, I'm not very good at cooking. [more inside]
I'm a lazy cook so instead of going out and buying all of the suggested spices for this butter chicken recipe, would it still taste good to use Penzey's chili powder and smoked paprika?
I am teaching a cooking class to smallish children at a summer camp next week. Help me figure out what do/make with with time constraints and young children! [more inside]
Time is tight. Cooking takes time. One of the biggest catch-all tips in every time management book I've ever read is "delegate what you can". Cooking meals sure seems to me like one of the easiest things to delegate. Yet there seems to be a sense that cooking is worthwhile, even if time is scarce, and other people do it cheaper. Is it? [more inside]
I'm looking for suggestions/advice on outdoor heating/cooking options for my garden. I want something with the following properties: [more inside]
My neighbor just dropped off a bag full of bluegill fillets. I love fish, but don't know how took cook most fish. Help? [more inside]
I'm cooking a bevy of fried green tomatoes for a group that includes a person who won't touch "white dairy products" (including mayo, which, yes, is non-dairy, but there you go). What kind of non-standard dipping sauce can I make that is not ranch-like and does not contain milk, buttermilk, mayo, sour cream, yogurt, or raw eggs? Need not be vegetarian or otherwise vegan. (N.b., none of the other tomatoes are ripe yet, so a fresh tomato thing is out.)
When you're grilling a good size piece of meat (a large steak, a pork tenderloin) - how are you supposed to measure the temperature? I have a good thermometer (http://www.thermoworks.com/Thermapen-Mk4), but the issue is that different parts of the meat will be wildly different. E.g., with a tenderloin - the narrow ends will be 140° while the thick center is less than 100°. When a recipe calls for 140°, for example - how do you decide when that is? When the coolest part is that temperature? When the average of several different spots is that temp?
This recipe recommends dry frying salt "at low heat for about 10 minutes until it turn a brownish color". Would this actually change the salt at all? [more inside]
So I made this "veggie chorizo-spiced chickpea" recipe last night and the results were... meh. The spicing was great but the texture was all wrong. I was expecting extra crispy on the outside, meaty on the inside but wound up with a very slight crispiness and a sort of mealy interior. Is there a way to vastly improve the texture or am I asking too much of my chickpeas?
I've started seeing a dietitian who has recommended a mindful approach to food and eating as part of my ongoing progress towards health. I'm a busy student and freelancer who is about 50/50 at home or rushing about town to uni, meetings, jobs and shows, but I love cooking: I'd really like to have some mindful snacks that I can have at home or carry in my bag on busy days. What do you recommend, Mefites? [Special snowflakes inside, produced and packed in Australia] [more inside]
I made a delicious caprese salad the other day, and was really impressed by the amount of tasty it was relative to the amount of prep work. I know lots of things that are easy to cook (or, in this case, leave uncooked) and lots of things that are delicious, but could use a lot more crossover. [more inside]
I have been visiting older relatives in their late 80s still living on their own. They were once wonderful cooks and still enjoy good food but they are losing the ability to cook from scratch on a regular basis. What are some DIY cooking kits I can put together for them so they can still cook for themselves? [more inside]
I've been given a large roll of good, organic filo dough - hit me with your best, simple, vegetarian filo-based recipes, hivemind. [more inside]
Please suggest recipes for car-camping meals that I can prepare before leaving home. I don't want to chop or grate at the campsite, but I don't mind assembling. I am happy to cook over a fire and/or on a camp stove, but no charcoal grill. [more inside]
My wife is hooked on the Norwegian cooking show New Scandinavian Cooking. In this episode the host casually opens a tin can and pulls out a whole fresh lemon. [more inside]
I want to use transglutaminase, but only for like one meal at a time, and possibly with large gaps in between. TGM inactivates very quick upon exposure to air. Is there any way to buy extremely tiny packets, like sugar-packet-sized packets, of TGM so I could just use individual ones for one-off things? Smallest size I found online is 2 ounces, which is still far too much.
Please help me buy my first microwave. What do I need to know? How much is reasonable to spend? Australian edition. [more inside]
I made a batch of turkey meatballs yesterday. They included one egg, beaten. I used an egg that, upon further reflection, may have been past its use-by date. Keep the meatballs, or toss 'em? [more inside]
Trying to find a recipe for Mac and Cheese that will serve 15-20 and ideally be able to made completely the day before, and heated in the oven prior to serving. [more inside]
Please give me recommendations for cooking classes, wine tasting and bartending classes in the Boston metro area. [more inside]
I made a white bean/collard green soup in my pressure cooker yesterday. The recipe called for six cloves of garlic, and I used eight. The soup was good, but I couldn't taste the garlic. I used to make a 40-garlic chicken that I loved, but now I'm eating a vegan diet for Reasons, and I haven't figured out how to make my life more garlicky. (More inside - and please, no anti-vegan comments.) [more inside]
I am looking for a very specific kind of cast-iron skillet: one where the outside is colorfully enamelled but the inside is just plain old cast iron. Do such skillets exist? [more inside]
I have one day a week in which I can spend some time cooking. Right now, I always cook up a big batch of spaghetti, mixed vegetables, and pork chops. None of it is flavoured or seasoned. It's what I eat all week, every week. What recipes would you recommend to make my life more interesting? [more inside]
I have a beautiful piece of flank steak, and I'm looking for something delicious and interesting to do with it. [more inside]