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?
I want to make easy and tasty international recipes [more inside]
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]
Why did my pork roast turn pink? [more inside]
Are there any cooking substitutes for heavy cream? [more inside]
What is the closest thing that other animals have to cooking? [more inside]
Of all the recipes that call for eggs, which are improved the most by using very fresh ones? [more inside]
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.
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]
Ideas for delicious vegetarian sandwiches? [more inside]
I love lime-flavored Tostitos. How can I duplicate that tongue-curling oh-so-nasty salty/lime-y taste at home? [more inside]
I need your creative dorm-room cooking recipes and tips. [more inside]
What should I make with all of this milk? [more inside]
I made a big pan of broth and it's bitter. How do I correct it? [more inside]
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]
Does anyone have a really great hamentaschen recipe? [more inside]
FoodFilter: I recall seeing on Good Eats a way to truss a chicken without using string... [more inside]
Help me fine tune having to heat a dairy-based sauce in a crockpot without it falling apart. [more inside]
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]
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]
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]
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?
Salsa. What is the hands-down best salsa recipe ever?
Help me find new burger recipes. [more inside]
Please recommend some unique dining experiences in Richmond, VA and the Hampton Roads area. [more inside]
What are your favorite ravioli fillings and sauces? [more inside]
What is going on with my beans?! [more inside]
What is the secret to bread texture? [more inside]
Tricks, tips, and recipes for cooking with alcohol? [more inside]
Does this website exist: track recipes (online/offline), add notes (including dates), maybe upload images, cooking stats, etc.? [more inside]
Another round of "Should I eat this?" [more inside]
Spanish Cookbook: Which should I get? [more inside]
Is there a way to obtain DVD's of Heston Blumenthal's Kitchen Chemistry show? [more inside]
Can anyone recommend an indoor electric bbq grill with cast iron or stainless steel grill? [more inside]
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]
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)?
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?
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?
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]
How do I make salmon "cakes"? [more inside]
Goat is delicious. What are some other ways to cook it? [more inside]
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]
Anybody have any good recipes for lamb breast? [more inside]
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]
Can someone give me suggestions for my menu for one of my cooking classes? [more inside]
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]
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]
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]
I want to make pizza from scratch. I mean From Scratch. Just how far can I go? [more inside]
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]