I have a few old glass bottles which I've cleaned, de-labeled, and given airtight cork tops. They're attractive bottles, about 750ml each with narrow tops, and I'd like a practical way to show them off ideally in the kitchen. I already used one to infuse olive oil and other to hold my dried dried beans rather than leaving them tied up in the pantry. What else can do with them?
posted by The Whelk
on Dec 5, 2012 -
28 answers
I really enjoy eating
sautéd chanterelles. Can you recommend similar dishes that are quick to make (~10 min), have very few, fresh ingredients and have an elegant and mild flavor?
posted by Foci for Analysis
on Dec 2, 2012 -
20 answers
Adding recipes from a digital cookbook to a digital recipe universe: how to? (iOS 10 filter)
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posted by tigerjade
on Dec 1, 2012 -
2 answers
I occupy a large, remote office that is rarely visited by anyone with authority. It just occurred to me that I could actually
cook my lunch in my office each day. What are some tips for stealthily cooking at work?
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posted by mecran01
on Nov 26, 2012 -
29 answers
Planning a surprise anniversary trip to NYC: Questions about neighborhoods (romantic walkabout?), hotels (romantic ambiance), and recreational cooking (don't burn me, bro!).
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posted by joecacti
on Nov 26, 2012 -
26 answers
I think my diet is affecting my mood. What should I cook to perk up my mood?
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posted by LSK
on Nov 25, 2012 -
10 answers
[AuJusFilter]I am attempting to roast a prime rib for the first time at home, and the recipe included a from-scratch jus recipe that includes "meaty beef bones," then goes on to specify marrow or knuckle bones. Unfortunately, the only butcher in town is closed on Saturdays, and my only recourse is frozen beef soup bones from the grocery store. Close enough?
posted by kuanes
on Nov 24, 2012 -
8 answers
My mother thinks I am a crazy person who will burn his house down because I don't leave the oven door slightly ajar when I use the broiler setting in my (gas) oven. Is she right?
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posted by Mad_Carew
on Nov 20, 2012 -
26 answers
Veggie (And Fruit) Eating Painlessly: It's not that I don't like them, but can you make them less of a pain to cook and more cost effective?
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posted by Phalene
on Nov 19, 2012 -
34 answers
I purchased a 14-inch Cuisinart open skillet and can't find a good lid for it. I measured the (radius?) and it's actually more like 14 1/8".
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posted by craniac
on Nov 14, 2012 -
6 answers
Can you recommend a reputable online store from which I can purchase a quality north African tagine? (For cooking in, not serving) Must ship to Australia at a rate that's not a multiple of the cost of the tagine itself.
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posted by deadwax
on Nov 14, 2012 -
5 answers
How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue?
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posted by archagon
on Nov 12, 2012 -
10 answers
I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free.
I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread.
Any Ideas?
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posted by snow_mac
on Nov 5, 2012 -
4 answers
So when I was little I was the weird kid who mixed up food in weird and non-intuitive ways that grossed out many of my peers, but many of those combinations, discovered through largely blind trial and error, turned out to work really well - What are ones that you've discovered?
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posted by Blasdelb
on Nov 2, 2012 -
132 answers
My lunchtime staple is a bowl of black/kidney/pinto beans or lentils and brown/white rice, couscous, or quinoa with some type of vegetable mixed in. However, I get bored with the same sauces and seasonings (usually barbecue sauce, peanut sauce, salsa, or just plain with some onion and garlic) and am looking for new ideas. Must be vegetarian (dairy and eggs okay) and bonus points for *cheap* store bought sauces/dressings or homemade from ingredients I might already have in the pantry. I'm not a picky eater and am not concerned with fat/calories.
posted by sunshine37
on Nov 2, 2012 -
29 answers
I went all the way to France and came back with a box of Alsa Macaron Mix. Problem: I don't speak French. How do I do this?
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posted by mippy
on Oct 26, 2012 -
7 answers
Every year, the slow part of my pierogi making process is freezing them. Help me freeze them faster.
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posted by garlic
on Oct 26, 2012 -
27 answers
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?
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posted by ninazer0
on Oct 25, 2012 -
25 answers
I need to make the best turkey you've ever tasted this Thanksgiving. My pride is at stake here, people. Help me!
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posted by showbiz_liz
on Oct 19, 2012 -
46 answers
So, I need to do some vegan cooking, but there are extra limitations. Help me come up with some ideas for a fun Thanksgiving
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posted by GenjiandProust
on Oct 18, 2012 -
24 answers
Trying to find an old cooking show but cannot remember the title. I believe it was on PBS. It was a very straightforward program. We would see a different chef/kitchen for each recipe, usually different restaurants around the USA. It was "hosted" only in voice by a woman with a strong Southern Accent.
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posted by tunewell
on Oct 15, 2012 -
3 answers
I drink nondairy milks (mostly almond, some soy) and eat tofu. When I have made these things in the past, I have enjoyed the results but ended up with a lot of dirty dishes. A friend recommended the
Soyajoy G3, which is a countertop electric appliance that heats and grinds the nuts/beans (
previously in 2005, about an earlier model). Does anyone have experience with electric soy/nut-milk makers?
posted by catlet
on Oct 7, 2012 -
2 answers
Help me win the office cooking contest! I need a main dish recipe that will knock their socks off.
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posted by cabingirl
on Oct 6, 2012 -
19 answers
I need extremely basic help with meal planning and grocery shopping. I don't even know where to start. I have a psychological block against cooking to the point where actually I'll forgo eating if it's going to be more difficult than microwaving something.
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posted by desjardins
on Oct 4, 2012 -
67 answers
What is the best way to preheat a stainless steel pan enough that the food won't stick, but not so much that it warps?
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posted by Jim Biancolo
on Sep 28, 2012 -
12 answers
I need quick, healthy dinner options for a family of three (some restrictions apply).
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posted by po822000
on Sep 24, 2012 -
27 answers
Can you give me step-by-step instructions on how to pick out salad ingredients after arriving at a supermarket or farmer's market?
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posted by grouse
on Sep 22, 2012 -
14 answers
I need to organize six or seven meals for fourteen people. These meals are rather unique in that everyone needs to contribute something to the main dish. Think potato bar, salad bar, nacho bar, etc... Basically, I'm looking for ways to create a modern version of stone soup. Suggestions?
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posted by rapidadverbssuck
on Sep 22, 2012 -
10 answers
Mindblowingvegrecipefilter: I couldn't have cared less about sweetcorn. Then I discovered
esquites, one of the greatest things I've ever eaten. Please tell me all and any of your recipes that make any given vegetable(s) as good as this terrific dish makes corn. Any cuisine, any veg. Thanks!
posted by ominous_paws
on Sep 11, 2012 -
17 answers
Looking for ideas to get my kid involved in the kitchen -- prepping, cooking, clean-up!
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posted by amanda
on Sep 10, 2012 -
26 answers
Give me your tried-and-true tips on eating (consistently and healthily) when anxious.
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posted by pinetree
on Sep 8, 2012 -
22 answers
