2260 posts tagged with cooking.
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How do I cook a turkey roast?

How in the heck do I cook a turkey roast for maximum deliciousness? [more inside]
posted by pluckysparrow on Jan 2, 2009 - 20 answers

Recipes for Maverick Pears

Any recipe ideas for Harry and David Maverick pears? [more inside]
posted by ginagina on Jan 2, 2009 - 4 answers


Seeking >20 minute recipes, but with a twist: I'm in China, and that means I have a wok, vegetable oil, garlic, black pepper, salt, sichuan peppers, no cheese, and limited options on Western meats. Also got a couple other pans, but nothing to specialized. Aside from the usual (fried rice), what are some interesting meals I can make with this in 20 minutes?
posted by saysthis on Jan 2, 2009 - 11 answers

Are gas stoves supposed to produce a sticky residue?

I know a couple of folks with gas stoves, and they have trouble with a sticky residue coating their walls and ceiling around the range. They describe it as inherent to cooking with gas. (It's really disgusting.) Yet other folks I know who cook with gas don't report any such problems. Is this a known problem? Any idea why it would affect some people, but not others? Different types of gas (natural vs. propane)? Badly-tuned stoves? Something they're cooking? [more inside]
posted by waldo on Dec 31, 2008 - 33 answers

What dishes are considered classic cuisine? What are some different exercises and sports to try?

I need help selecting classic cuisine dishes to perfect and new exercises and activities to try as part of my New Year's Resolution! [more inside]
posted by ReneeOg on Dec 30, 2008 - 11 answers

Ideas for a special lamb dish

Delicious and not-too-difficult recipes with lamb, please? [more inside]
posted by otherwordlyglow on Dec 29, 2008 - 22 answers

What the hell is a Round Roast?

I have in my possession a large cut of beef called a round roast. What is it (pot roast, maybe?) and how do I cook it - tomorrow? [more inside]
posted by DarlingBri on Dec 24, 2008 - 18 answers

Ham it up

OK. My family have in the fridge a (reads label carefully) cooked, smoked, uncured ham. Please help me with your glaze recipes and ham preparation tips. [more inside]
posted by Pallas Athena on Dec 23, 2008 - 10 answers

Go Small And Go Home

Help us cook a holiday feast for just the three of us. [more inside]
posted by scrump on Dec 23, 2008 - 13 answers

Sweet Plus Spicy Equals Magically Delicious

I need recipes for sweets to use a bunch of candied chillies. [more inside]
posted by piedmont on Dec 20, 2008 - 3 answers

Tasty, nutritious and healthy frozen food wanted

Need recommendations as to tasty prepared frozen meals available in the U.S. [more inside]
posted by reenum on Dec 19, 2008 - 36 answers

Pray for my Pralines

Help me salvage these pralines... [more inside]
posted by cinemafiend on Dec 18, 2008 - 8 answers

Has anyone ever truly lost weight and kept it off?

What kind of hope is there for the average person to lose weight and keep it off when someone like Oprah who has personal trainers and personal nutritionists and personal chefs and personal minders and more money than God can't manage to do it? [more inside]
posted by anonymous on Dec 17, 2008 - 74 answers

My sister wants to bake flowery things.

Where can I buy Lavender Flavor extract for cooking in Manhattan? [more inside]
posted by kimdog on Dec 15, 2008 - 7 answers

What is the purpose in frenching a pork or lamp chop?

What is the purpose in frenching a pork or lamp chop? Does it affect the flavor or is it just aesthetics?
posted by MiltonRandKalman on Dec 15, 2008 - 2 answers

Aluminum foil turned brown; should I be worried?

I made (delicious!) mashed sweet potatoes in a conventional stove-top pot, covered the pot with Reynolds aluminum foil, then put it in a still warm but off-position oven (simply to save stove-top and counter space for the moment while wanting it to stay at room-temperature). Retrieving the pot a few hours later, I found that the inner surface of the foil had turned a light brown. It was also moist from the condensation, but had remained clean, unoiled, unburnt. I've cooked quite a bit and never seen this. What could be causing such discoloration, and is it a worrying symptom (of, say, toxins in the foil)? [more inside]
posted by taramosalata on Dec 14, 2008 - 6 answers

Ideal wok height above the flame?

How high above the flame should I have my Wok/frying pan/etc? Is full blast always the hottest setting? [more inside]
posted by Jsn7821 on Dec 14, 2008 - 5 answers

What can I do with this angelica schnapps?

My parents brought a bottle of Brennivin Hvannarotar angelica schnapps back from Iceland awhile ago. Nobody seems to enjoy drinking it, but my wife is determined to use it in some Christmas baking. Any suggestions on how best to use it?
posted by maurice on Dec 12, 2008 - 7 answers

Yuletide Christmas bagels

Home made bagels. Christmas bagels actually. [more inside]
posted by Mutant on Dec 11, 2008 - 13 answers

Share your slow carb recipes

Give us your slow carb recipes! [more inside]
posted by sid on Dec 11, 2008 - 13 answers

How do I eat out less frequently, when I'm already extremely pressed for time?

How do I eat out less frequently, when I'm already extremely pressed for time? [more inside]
posted by oostevo on Dec 10, 2008 - 23 answers


Got some tomatillos that got frozen but have thawed out. Should I bother cooking them? [more inside]
posted by azpenguin on Dec 10, 2008 - 7 answers

What's a good recipe for gingerbread construction materials?

I'm thinking about building a gingerbread house this year, and as usual for food topics that have yet to show up on Good Eats, I'm at a loss for where to find a good recipe. [more inside]
posted by ErWenn on Dec 8, 2008 - 5 answers

Looking for a Bruschetta recipe similar to Gia Russa's Calabrese Bruschetta.

Foodies: I'm looking for a recipe for "Calabrese Bruschetta", similar to the Gia Russa brand sold in stores. [more inside]
posted by pghjezebel on Dec 8, 2008 - 2 answers

Manjula is awesome! Is there more of this online?

Based on this Mefi post about indian vegetarian recipes at Manjula's Kitchen: what similar cooking resources - other cuisines, etc - are there online for dunces like me (preferably videos)? (please do read inside what I think makes her so great!) [more inside]
posted by ClarissaWAM on Dec 8, 2008 - 11 answers

Ow ow ow, it hurts

How can I not mace my entire apartment with chilis? [more inside]
posted by sanka on Nov 28, 2008 - 8 answers

Ham ham ham ham

What happened to my ham? [more inside]
posted by samph on Nov 28, 2008 - 5 answers

Recipes for an extremely strict diet.

Recipes for someone with a really strict diet [more inside]
posted by Becko on Nov 25, 2008 - 15 answers

Is planning ahead the enemy of the fresh?

How far in advance is it ok to prep veggies for Thanksgiving? [more inside]
posted by pants on Nov 25, 2008 - 8 answers

An unusually boring port in the storm.

What to do with a bottle of port? (other than the obvious). [more inside]
posted by furnace.heart on Nov 24, 2008 - 16 answers

Help me gobble this gobbler

Have you ever dry-brined a turkey? [more inside]
posted by peachfuzz on Nov 24, 2008 - 12 answers

Great ideas to spice up fish cooking?

What is the best fish cookbook for the beginner?
posted by parmanparman on Nov 23, 2008 - 11 answers

What simple Indian dish should I bring to a traditional Thanksgiving dinner?

I'm making Thanksgiving dinner with my American friend for her German host family. We want to share a little of our American "Thanksgiving culture" with them. My family in Maine always gets Indian carryout. What to do? [more inside]
posted by comfortinsound on Nov 23, 2008 - 12 answers

Is Chef School Cool?

I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
posted by bodywithoutorgans on Nov 20, 2008 - 23 answers

Best message board for Cooking Questions?

Best message board for an aspiring cook? [more inside]
posted by TigerCrane on Nov 17, 2008 - 9 answers

Kitchenware that no good kitchen would be without?

I'm in the market for some better cooking tools. What kitchenware would you swear by? What should no good kitchen be without? [more inside]
posted by katillathehun on Nov 15, 2008 - 47 answers

Help me figure out how to microwave an egg

If I cook an egg in the microwave it explodes, often with spectacular and messy force. If I microwave one fully immersed in water, will the same thing happen, or will the water absorb all the microwaves, so that the egg will effectively be boiled? [more inside]
posted by Coventry on Nov 13, 2008 - 22 answers

My veggies need a makeover

Help me jazz up my roasted vegetables! [more inside]
posted by craichead on Nov 13, 2008 - 35 answers

What kind of ham, and what to do with it?

Just sent my pigs to the slaughterhouse and I have to decide on cuts. I have never cooked a ham in my life. Do I get smoked, fresh, whole, steaks, some of each? Your best ham ideas, please.
posted by Framer on Nov 13, 2008 - 11 answers

For me and my grill

Convince me to keep my cast-iron grill pan. [more inside]
posted by doift on Nov 13, 2008 - 20 answers

Crepe failure!

I'm new at cooking and use an electric stove. Every time I try to make crepes, they don't brown like they're supposed to but instead turn white. I know the recipe's fine because it worked once, but I don't know what I did and haven't been able to do it again. Tips? (Any other beginner cooking tips would also be appreciated.)
posted by archagon on Nov 12, 2008 - 18 answers

Help me use up these carrots!

I got a boatload of carrots from our farm pick-up today. Aside from eating them as-is or making carrot muffins or cake, all worthy uses, I'd like a recipe for cooking them into a side dish. The catch - I've never liked cooked carrots much. Do you have a recipe for something carrot-y that is so divine that I could never not eat it? Please share.
posted by missuswayne on Nov 8, 2008 - 40 answers

Fresh Ideas For Living Well In a Recession?

Who has interesting ideas about how to live, travel, dress, and eat frugally during a recession? [more inside]
posted by toomuchkatherine on Nov 7, 2008 - 13 answers

What foods tell you they are cooked?

Gnocchi let you know when they are cooked (they rise to the top of the pan of water you are cooking them in). What other foods have simple, visual and unambiguous indicators of doneness?
posted by Tapioca on Nov 7, 2008 - 34 answers

I need my ventilation to suck

Do over-the-oven microwaves with exhaust inherently suck? (no pun intended) [more inside]
posted by jclovebrew on Nov 3, 2008 - 14 answers

Can't we all just get along?

Can I successfully cook brown and white rice together? The plan is to use a steamer with a 50/50 mix of the 2 varieties. If so, could you suggest a methodology? I prefer the brown, but I have a partial bag of white that I don't want to throw away.
posted by Exchequer on Oct 30, 2008 - 12 answers

What are some good bulk vegan recipes?

I hate to cook. What are some delicious recipes you like that are simple to make, easily made in bulk and still taste good left over? [more inside]
posted by MaryDellamorte on Oct 20, 2008 - 29 answers

Yakisoba Questions

Please tell me how to make delicious yakisoba. [more inside]
posted by rossination on Oct 19, 2008 - 13 answers

Cuttin' Vegies.

Is there a site out there that has simple, easy to read diagrams on hot to cut different vegetables properly?
posted by AzzaMcKazza on Oct 18, 2008 - 4 answers

Food Preparation

When preparing or eating an ortolan what do chefs/diners do about the... you know... poop? [more inside]
posted by Science! on Oct 14, 2008 - 3 answers

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