2161 posts tagged with cooking.
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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

sumac?

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

Back in the kitchen, what do I do now?

CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? [more inside]
posted by reenum on May 19, 2008 - 14 answers

Good pasta in San Diego?!

Where can I find fresh pasta in San Diego? [more inside]
posted by brynna on May 17, 2008 - 8 answers

Please help me not rue the day I planted rhubarb

Looking at my rhubarb patch, it seems I'm going to be eating a lot of rhubarb this summer. Though my mother always had some in our garden, I don't think I've ever eaten rhubarb in any form but in rhubarb pie or rhubarb crisp. What's your favourite rhubarb recipe?
posted by orange swan on May 16, 2008 - 37 answers

Dill recipes?

We have LOTS of dill coming up. Can anyone provide any not-too-difficult recipes to take advantage of this situation? [more inside]
posted by Morrigan on May 16, 2008 - 28 answers

What veal cut is this, and how should I cook it?

MysteryMeatFilter: Help me identify this veal cut and a good way to cook it. [more inside]
posted by Ponsonby Britt on May 14, 2008 - 7 answers

I must impress the family

Our family is going to be reuniting at the historic cottage in St. Donat, Quebec. The agreement is that each person will cook dinner for all on their night. I have set myself (and my daughter) the challenge that we will cook everything that day on an open fire. Please help me. [more inside]
posted by Turtles all the way down on May 10, 2008 - 11 answers

Tex mex chorizo and eggs?

I've got a Mother's Day dilemma: How can I cook chorizo and eggs like my wife gets in Southern Texas? [more inside]
posted by jimmydare on May 9, 2008 - 10 answers

You can take the boy out of the farm but you can't take the farm out of the boy

Best practices on home canning? [more inside]
posted by Mutant on May 8, 2008 - 17 answers

How do I send Tofu Panang to my mother?

How do I send Tofu Panang to my mother? [more inside]
posted by JJ Jenkins on May 2, 2008 - 6 answers

Avoiding Smoke Alarm Cooking

I have a cranky oven that seems to set off the smoke alarm whenever I cook anything above 350 degrees. What easy, 8 ingredients or less recipes can you recommend that use low temps, say 200-300 degrees, in the oven? [more inside]
posted by HeyAllie on May 1, 2008 - 21 answers

what should I cook in my cast iron pan?

What should I cook with my cast iron skillet? [more inside]
posted by peep on May 1, 2008 - 39 answers

Roasted chèvre, please

Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted by gentle on Apr 30, 2008 - 14 answers

What to make with kiwifruit?

I have a few kilograms of nearly ripe kiwifruit - what shall I make? [more inside]
posted by teststrip on Apr 27, 2008 - 15 answers

Article about secret restaurant techniques

I'm looking for a particular magazine article. It was about how chef's use uncommon ingredients to separate their food from what home cooks are generally capable of. Not ingredients that are prominently featured on the menu. The little dash of this or that which the diner can't identify. The article seemed to suggest that the ingredients were a crutch or a cheat at least in some instances. Finally, one secret ingredient was something that the chef drizzles over (raw?) fish. [more inside]
posted by stuart_s on Apr 26, 2008 - 14 answers

My homemade ice cream gives homemade a bad name.

A big problem and a small problem with my home made ice cream ... [more inside]
posted by Mutant on Apr 22, 2008 - 25 answers

How hot is my meat?

What digital cooking thermometer do professionals use? [more inside]
posted by wordsmith on Apr 21, 2008 - 13 answers

How long should I boil my bones for?

How long should one boil bones for to get the meat/fat off them? [more inside]
posted by emperor.seamus on Apr 21, 2008 - 11 answers

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