2178 posts tagged with cooking.
Displaying 1551 through 1600 of 2178. Subscribe:

What to do with brewer's yeast

What do you do with Brewer's Yeast? [more inside]
posted by otherwordlyglow on Aug 11, 2008 - 15 answers

Help Me Make The Best Cheese Fondue I Can Make

What's your secret for a delicious cheese fondue? [more inside]
posted by ThePinkSuperhero on Aug 8, 2008 - 21 answers

The Microwave of Death !?!?

Is cooking (or re-heating) my food with a microwave destroying the food, sucking out nutrients that would not be removed by heating on the stove top in a stainless pan? I've heard this here and there, dated an Earth Mother South Austin Woman who was/likely is certain that I may as well put nuclear waste products AND rat poison in my food, pretty much heard the same about twenty minutes ago from a woman working in the vitamin/supplements department at Whole Foods, yet another Austin Earth Mother type; just the fact that I said the word 'microwave' caused her to get a big frowny face, looked like she had gas or something. Meanwhile, back at the ranch, I like to toss broccoli with just a shade of water into the microwave for a couple of minutes, or re-heat my rice and beans or soup or whatever. Related: Does cooking vegetables in a pressure cooker rob them of needed nutrients? [more inside]
posted by dancestoblue on Aug 7, 2008 - 26 answers

Basil bounty suggestions

What to do with my basil bounty? Looking for yummy recipes that will freeze/keep well, as well as recipes to take advantage of special flavors/colors, etc. [more inside]
posted by jujube on Aug 6, 2008 - 16 answers

Soup Stock Cube Ideas?

Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
posted by Aquaman on Aug 4, 2008 - 10 answers

How to enjoy Salsa Negra?

I've recently been given a jar of homemade Salsa Negra. How can I best use it? [more inside]
posted by ranunculus on Aug 2, 2008 - 4 answers

Improve My Cooking

What resources will help me move from a proficient to a (one day, hopefully) great cook? [more inside]
posted by ecab on Aug 2, 2008 - 20 answers

what is this? where can I find one?

help me put a name to this utensil so I may be able to replace it. I have tried all local sources, and the I haven't the time to go from site to site trolling. We generally use it to melt butter, warm sauces etc., and I find it extremely useful, but everywhere I look, I am referred to butter warmers, and they are much too big. [more inside]
posted by rudy26 on Aug 1, 2008 - 11 answers

Where to buy thai ingredients in Schaumburg IL

Where do I buy Thai food ingredients in Schaumburg, IL? [more inside]
posted by ets960 on Jul 28, 2008 - 7 answers

Freezer food.

I would like some recipes or meal ideas that, when cooked, will last for a long time. [more inside]
posted by backseatpilot on Jul 28, 2008 - 21 answers

Copper pot maintenance and repair

How do I know if a tin-lined copper pot really needs re-tinning? Are there reliable re-tinning services in or around Seattle? [more inside]
posted by Blazecock Pileon on Jul 28, 2008 - 2 answers

Itty, bitty, teeney, tiny chicken...how does one cook this?

In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things? [more inside]
posted by jeanmari on Jul 22, 2008 - 15 answers

its a tureen, its not a tureen. what is it?

What is this item? image1 image2(its NOT called a soup tureen, i'm pretty sure) I believe it is used in indian or middle easter cooking...
posted by chasles on Jul 22, 2008 - 4 answers

Help me cut, chop, dice like a pro

Trying to find a good Knife Skills cooking class or workshop in the Ottawa area. Any ideas?
posted by Abbril on Jul 15, 2008 - 7 answers

how to make cake in a jar

how safe are cakes baked in mason jars? [more inside]
posted by anonymous on Jul 13, 2008 - 13 answers

How do use corn meal?

I've recently come into possession of two bags of corn meal. Now what? [more inside]
posted by wfrgms on Jul 11, 2008 - 26 answers

Are Elmira stoves good stoves, or do they just look good?

Is anyone familiar with Elmira stoves, especially the Northstar? My mother wants to know if they are anything special besides the obvious retro-charm appeal. My instinct is to tell her if she is going to spend this much to buy a Wolf, which is a fraction of the price. I think if the Elmiras are as well-performing as Wolfs or Vikings she might want one regardless of the cost. (I found this, but it's not quite what I'm looking for.) [more inside]
posted by fiercecupcake on Jul 8, 2008 - 2 answers

What to do with all this whiskey?

What to do with all this whiskey? [more inside]
posted by MaryDellamorte on Jul 6, 2008 - 35 answers

Picklers of the world unite!

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted by goodnewsfortheinsane on Jul 3, 2008 - 17 answers

I want to fully explore the world of MAYONNAISE.

I love mayonnaise. I just loooooooove mayonnaise. I love it on burgers, on sandwiches, and in deviled eggs. I love it in tuna salad, egg salad, and potato salad. I may have, on occasion, eaten it by itself, but I admit nothing. But what other dishes highlight the diversity and deliciousness of mayonnaise? What can I do to up my mayonnaise quotient? What are your favorite mayonnaise recipes? Is there such a thing as gourmet mayonnaise? Can I find high-class, fancy mayonnaise created by mayonnaise connoissiers? I want to expand my mayonnaise horizons! [more inside]
posted by schroedinger on Jul 3, 2008 - 65 answers

At what "proof" will spirits burn?

At what "proof" will most spirits burn? [more inside]
posted by eduke on Jul 1, 2008 - 10 answers

Proper Lasagna consists of RED & WHITE sauce, not PINK.

We love lasagna. But my white sauce mixes with my red sauce and it all ends up looking pink. [more inside]
posted by Mutant on Jun 29, 2008 - 33 answers

kosher picnic

What snacks can I bring to an outdoor picnic that are easy and kosher? [more inside]
posted by lockestockbarrel on Jun 26, 2008 - 14 answers

Recipes for a family covered over in bok choy.

We got a huge load of bok choy in our CSA last week, and I'm at a loss as to what to do with it outside of stir-fry. Please, no more stir-fry! Bonus points for dishes that could be frozen.
posted by Mimzy on Jun 23, 2008 - 29 answers

Deep fryer recipes?

Either because she loves me, or because she wants me to die early, my lovely wife bought me a deep fryer! What are your favorite recipes that end in “…deep fry until golden brown.”? I’m especially looking for recipes for fish and chips and tempura, but anything else will be appreciated. [more inside]
posted by bondcliff on Jun 23, 2008 - 29 answers

So Many Cherries, So Few Recipes

What should I do with all of these cherries? [more inside]
posted by k8lin on Jun 20, 2008 - 24 answers

Comprehensive, authentic, good Italian cookbook?

Italian Cookbook: I'm going to live in Italy for 2 months this summer. Tell me what cookbook I should bring along! [more inside]
posted by sirion on Jun 14, 2008 - 12 answers

I want to slice and dice and julienne...but with what?

How do I choose a great chef's knife? Feeling overwhelmed by all the choices. [more inside]
posted by supramarginal on Jun 12, 2008 - 43 answers

BBQ Rubs and Sauces

The barbecue season is upon us (at least in the northern hemisphere), and I'm now in a place that allows outdoor grilling, but I'm a neophyte when it comes to BBQ sauces and rubs. [more inside]
posted by netbros on Jun 12, 2008 - 26 answers

Meal planning for dummies?

I need help learning to plan meals, both to improve nutrition and cut down on costs. I don't want general advice or strategies so much as specific guides and menus. What's out there? [more inside]
posted by CrayDrygu on Jun 8, 2008 - 13 answers

Casseroles hooray!

Casseroles hooray! Give me your favorite recipes! (Important details within.) [more inside]
posted by 2or3whiskeysodas on Jun 7, 2008 - 19 answers

Lists of super easy meals?

Any lists of super simple meals? [more inside]
posted by jesirose on Jun 7, 2008 - 44 answers


I just bought a big bag of sumac (the spice, not the poison). Now what? [more inside]
posted by mustcatchmooseandsquirrel on Jun 3, 2008 - 15 answers

More muffins more muffins more muffins!

I can make apple muffins, banana muffins, and carrot muffins. So what else can I muffinise (oh, did I just invent a verb there)? [more inside]
posted by Mutant on Jun 2, 2008 - 32 answers

Turning a non-ovenproof skillet into an ovenproof one

Can you really ovenproof a non-ovenproof skillet by wrapping the handle in aluminum foil? [more inside]
posted by imposster on Jun 2, 2008 - 12 answers

It's fricassee, it must be Tuesday

What are your favorite, efficient, menu-planning sequences that use a limited set of ingredients in several different ways? [more inside]
posted by Miko on Jun 2, 2008 - 25 answers

Let's Eat Some Beans!

Tis the season for cold bean salads. Sock it to me. Specifically, if you've got a recipe that calls for Cranberry Beans, I'd love to have it. I have a mess of fresh ones!
posted by Medieval Maven on Jun 1, 2008 - 3 answers

Which is the meatiest Indian cookbook?

Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
posted by vorfeed on May 30, 2008 - 10 answers

What is being a baker or sous-chef like?

What has been your experience working as a baker, sous-chef, pastry chef, or on prep staff in a bakery or restaurant? What was the job like? The hours? What skills did you need to know before being hired, and what was OK for you to learn on the job? Did you have any significant professional training before beginning, or was it all self-taught? I have discovered a love of baking and cooking, and am considering going into the field for a couple of years. Is this feasible to do so without culinary school? [more inside]
posted by schroedinger on May 28, 2008 - 12 answers

If I can see it, then I can do it

CookingFilter: I need cookbooks or websites that have step by step visuals of recipes. [more inside]
posted by reenum on May 27, 2008 - 15 answers

Need some sauce

Help me make/find a good stir-fry sauce... [more inside]
posted by pilibeen on May 27, 2008 - 23 answers

I wanna be a tofu queen

What are your favorite tofu recipes?
posted by barrakuda on May 27, 2008 - 33 answers

On the hunt for the tantalising and elusive French Croissant

Recommendations for French Cooking courses in London or Paris? [more inside]
posted by Mutant on May 26, 2008 - 3 answers

Come on Indian MeFites, spill the lentils, divulge your most tasty family recipes.

To the Indian MeFites - and the non-indian chefs as well - what are your favorite family Indian recipes and what are some tricks in the preparation to give the food that authentic Indian taste. You know, rich, delicious, mouth-watering, and savoury to the point that eating becomes a spiritual experiece in itself. [more inside]
posted by ageispolis on May 25, 2008 - 17 answers

So do you walk to school or bring your lunch?

What do you take for lunch everyday? [more inside]
posted by heavenstobetsy on May 24, 2008 - 35 answers

Asparagus...it's awesome because it makes your pee smell funny.

Share your favorite asparagus recipes! I love it grilled and roasted, but I eat it like this all the time. What are some new ways to prepare one of my favorite veggies? [more inside]
posted by sararah on May 24, 2008 - 30 answers

Am I Blue?

Let's say you wanted to make red white and blue ice cream treats for the 4th of July, or even Memorial Day. White I can do. Red I can do. What ice cream/sorbet would you do for blue?
posted by gimonca on May 21, 2008 - 20 answers

Grind House, or The Mills of the Gods

DH and I are looking at grinders -- specifically, grinders that can handle whole wheat berries but we will, of course, use this grinder for whatever else we can (coffee, for example). Looking for your experiences with and recommendations for grinders, as well as your ideas for what to do with ground substances. There is [more inside]
posted by MonkeyToes on May 21, 2008 - 13 answers

Who will help me bake this site?

Where can I find beta testers for a niche-ish recipe site? [more inside]
posted by soma lkzx on May 21, 2008 - 9 answers

Pig ears optional

I'm a transplanted Kentuckian who's been in the UK for almost two years now, and one thing I really miss is Southern-style sausage (think Jimmy Dean). Home made sausage gravy and biscuits is my number-one comfort meal and sometimes I just NEED it. [more inside]
posted by cilantro on May 20, 2008 - 5 answers

Page: 1 ... 28 29 30 31 32 33 34 35 ... 44