2097 posts tagged with cooking.
Displaying 1551 through 1600 of 2097. Subscribe:

Cooking topside of beef

I have a topside of beef - it weighs 0.65 kg - it's not huge really. What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil. Anyone got any ideas?
posted by mooreeasyvibe on Apr 6, 2008 - 13 answers

I want to assert mastery over my culinary domain

I want to make easy and tasty international recipes [more inside]
posted by reenum on Mar 31, 2008 - 14 answers

How's was that spelt again?

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 by mumkin on Mar 27, 2008 - 3 answers

Why was my pork so pink?

Why did my pork roast turn pink? [more inside]
posted by otherwordlyglow on Mar 24, 2008 - 11 answers

Cooking substitutes for heavy cream?

Are there any cooking substitutes for heavy cream? [more inside]
posted by ShootTheMoon on Mar 22, 2008 - 21 answers

What is the closest thing that animals have to cooking?

What is the closest thing that other animals have to cooking? [more inside]
posted by white light on Mar 22, 2008 - 27 answers

Are there recipes where using very fresh eggs makes an especially big difference?

Of all the recipes that call for eggs, which are improved the most by using very fresh ones? [more inside]
posted by nebulawindphone on Mar 19, 2008 - 19 answers

What's easy to cook for 15 people?

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 by sveskemus on Mar 17, 2008 - 26 answers

Best way to reheat!

Help! I'm cooking a rather large batch of baked chicken tonight, but there are only two of us and I'm wanting to save the leftovers for later. What's the best way to do so? [more inside]
posted by Gideon on Mar 16, 2008 - 11 answers

Delicious Vegetarian Sandwiches

Ideas for delicious vegetarian sandwiches? [more inside]
posted by exceptinsects on Mar 15, 2008 - 43 answers

Jonesing for the taste of lime-flavored Tostitos

I love lime-flavored Tostitos. How can I duplicate that tongue-curling oh-so-nasty salty/lime-y taste at home? [more inside]
posted by MonkeyToes on Mar 13, 2008 - 18 answers

What are some inventive recipes for cooking in a dorm room?

I need your creative dorm-room cooking recipes and tips. [more inside]
posted by pumpkin11 on Mar 12, 2008 - 24 answers

so much milk, so little time

What should I make with all of this milk? [more inside]
posted by k8lin on Mar 12, 2008 - 25 answers

and sometimes one cook can spoil it by himself

I made a big pan of broth and it's bitter. How do I correct it? [more inside]
posted by johnofjack on Mar 8, 2008 - 26 answers

Tons of time to cook

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 by toddst on Mar 8, 2008 - 11 answers

The Perfect Hamentaschen

Does anyone have a really great hamentaschen recipe? [more inside]
posted by Lylo on Mar 6, 2008 - 7 answers

Now everybody's heard, about the bird

FoodFilter: I recall seeing on Good Eats a way to truss a chicken without using string... [more inside]
posted by zap rowsdower on Mar 5, 2008 - 7 answers

Dairy-based sauce in a crockpot--how to manage

Help me fine tune having to heat a dairy-based sauce in a crockpot without it falling apart. [more inside]
posted by artifarce on Mar 5, 2008 - 6 answers

This squash is a wash: I baked a pumpkin pie without sugar!

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 by unixrat on Mar 3, 2008 - 14 answers

How do I grocery shop and cook?

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 by pedmands on Mar 3, 2008 - 34 answers


Cupcakefilter. I have a cupcake recipe I want to change in order to produce other flavors with the same approximate texture. Details below, because I've included a link to the recipe. [more inside]
posted by FritoKAL on Feb 26, 2008 - 4 answers

Uses For Orange Rinds & Pulp?

I've been squeezing oranges for the lat 2 hours. I have a big bowl of pulp and a kitchen bag full of rinds. Any cooking/baking/home use suggestions?
posted by biddeford on Feb 26, 2008 - 10 answers

Salsa. Lets make it.

Salsa. What is the hands-down best salsa recipe ever?
posted by buriednexttoyou on Feb 25, 2008 - 17 answers

Burger Time

Help me find new burger recipes. [more inside]
posted by dersins on Feb 25, 2008 - 26 answers

Unique Eats

Please recommend some unique dining experiences in Richmond, VA and the Hampton Roads area. [more inside]
posted by srrh on Feb 24, 2008 - 19 answers

Please tell me how to stuff it.

What are your favorite ravioli fillings and sauces? [more inside]
posted by bondcliff on Feb 21, 2008 - 19 answers

What happened to my beans?

What is going on with my beans?! [more inside]
posted by Loto on Feb 19, 2008 - 13 answers

A more breadifying experience

What is the secret to bread texture? [more inside]
posted by rouftop on Feb 19, 2008 - 28 answers

Tricks, tips, and recipes for cooking with alcohol?

Tricks, tips, and recipes for cooking with alcohol? [more inside]
posted by rossination on Feb 18, 2008 - 19 answers

Track recipes online?

Does this website exist: track recipes (online/offline), add notes (including dates), maybe upload images, cooking stats, etc.? [more inside]
posted by imposster on Feb 16, 2008 - 2 answers

Bad pork or just a bad smell?

Another round of "Should I eat this?" [more inside]
posted by Bookhouse on Feb 14, 2008 - 27 answers

Cookbooks for Spanish cuisine?

Spanish Cookbook: Which should I get? [more inside]
posted by sdis on Feb 13, 2008 - 11 answers

Mmm ... applied chemistry ... *drool* ...

Is there a way to obtain DVD's of Heston Blumenthal's Kitchen Chemistry show? [more inside]
posted by the luke parker fiasco on Feb 12, 2008 - 4 answers

I need a new cast iron electric bbq

Can anyone recommend an indoor electric bbq grill with cast iron or stainless steel grill? [more inside]
posted by phirleh on Feb 11, 2008 - 4 answers

Yo beef is so fat, when it goes to the beach, the tide comes in.

I was just browning some ground beef - and I was struck with a moment of inadequacy. Am I doing this right? Maybe some people do this in a much more sensible way than I do. So, my question - how do you drain the fat off of your ground beef? [more inside]
posted by Tbola on Feb 5, 2008 - 60 answers

Catch a batch o' matcha?

I'm looking for good quality matcha to cook with. What are your recommendations for an online retailer in the US (or that ships to the US)?
posted by kepano on Feb 5, 2008 - 2 answers

Mason jar lids smell funny, am I forgetting something?

New mason jar lids have an orange gummy ring to help seal the lid on tight, but it smells very chemically (strong glue smell) and I'm afraid it may taint food that I put into the jars. Am I supposed to boil the lids before first use?
posted by bumper314 on Feb 2, 2008 - 6 answers

Copper pans and electric heat, do they mix?

Can I use my three-ply (out-middle-inner) copper-aluminum-stainless steel pots and pans on an electric range? Will it mess them up?
posted by aussicht on Jan 30, 2008 - 3 answers

No more rubber chicken dinners.

Help me make tender chicken breasts. Mine are always rubbery, no matter how slowly I cook them. I've even tried marinating. What am I doing wrong? [more inside]
posted by notjustfoxybrown on Jan 29, 2008 - 39 answers

how to I make salmon behave properly?

How do I make salmon "cakes"? [more inside]
posted by mustcatchmooseandsquirrel on Jan 24, 2008 - 13 answers

That Goat Has Devil Eyes!

Goat is delicious. What are some other ways to cook it? [more inside]
posted by TheWhiteSkull on Jan 21, 2008 - 22 answers

How often do you eat out and how much money do you spend on it?

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 by jujube on Jan 21, 2008 - 38 answers

Lamb breast recipes?

Anybody have any good recipes for lamb breast? [more inside]
posted by vorfeed on Jan 17, 2008 - 8 answers

For the love of Greek yogurt

Anyone know where to find a very, very fine mesh chinois or strainer? I seek one that will hold about a half gallon of liquid with a mesh similar in "fine-ness" (is that a word?) to those metal coffee filters. [more inside]
posted by cuddles.mcsnuggy on Jan 17, 2008 - 20 answers

Themed menu ideas

Can someone give me suggestions for my menu for one of my cooking classes? [more inside]
posted by lundman on Jan 14, 2008 - 4 answers

Tasty turnips?

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 by mediareport on Jan 10, 2008 - 25 answers

Bought a Tagine. Now What?

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 by peacecorn on Jan 10, 2008 - 10 answers

I want my home-made microwave foods to be crisp, but how?

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 by vytae on Jan 9, 2008 - 15 answers

Crunchy Granola Pizza?

I want to make pizza from scratch. I mean From Scratch. Just how far can I go? [more inside]
posted by bondcliff on Jan 8, 2008 - 36 answers

Indoor herb garden

Last summer, I was walking through Boy's Town here in Chicago when some guys handed me a mint plant to advertise some new plant delivery service in the area, focusing on plants for cooking. I did not want to raise fresh herbs last summer, but now I do and, although the mint is thriving in my mom's garden, I have lost the business card that came with it! My websearch skills are not helping me find them; anyone know the company? [more inside]
posted by crush-onastick on Jan 7, 2008 - 3 answers

Page: 1 ... 28 29 30 31 32 33 34 35 ... 42