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Help me not ruin Christmas dinner for the vegetarians in the family.

Can I de-salt my lasagna filling? I'm making two spinach-pesto lasagnas and it seems I've over-salted my truly ginormous bowl of ricotta/parmesan/spinach/pesto filling. Please tell me I don't have to start over. Can it be saved? Can I add something that will take away some of the saltiness?
posted by missuswayne on Dec 9, 2007 - 21 answers

Doing The Unstuck

Thanks to my own stupidity, I managed to get two saucepans stuck one inside the other, with the lower one apparently containing a cavity of lower pressure holding the upper pan in place. Is there any way to get them apart without causing injury or property damage? [more inside]
posted by dw on Dec 5, 2007 - 30 answers

river rock for cooking project

Where in nature can I find a dinner plate sized rounded flattish rock that can be heated to high temperatures without exploding? [more inside]
posted by Infernarl on Dec 2, 2007 - 20 answers

Biscotti of the Gods

I have a newfound biscotti obsession. So far I have made a fabulous chocolate chip and toasted almond biscotti and a rather insipid one with matcha and almond. What other ingredients make great biscotti? What can I add to the matcha biscotti to make it more interesting? [more inside]
posted by arcticwoman on Dec 1, 2007 - 17 answers

Making the most of a Le Creuset Dutch oven.

Help me make the most of my new Le Creuset Dutch oven. [more inside]
posted by tulseluper on Nov 28, 2007 - 21 answers

Versatile alcohol for cooking

Yes, I know each recipe is best with a specific type of alcohol, preferably from the region that the cuisine originates from. But it simply not economical to have so many different bottles of alcohol If I only could have half a dozen bottles of alcohol to cook with, what would they be? Any specific vintage/brand recommendations. Bonus question: How to solve the "wine goes bad in a few days" problem, when I don't drink on a regular basis?
posted by jytsai on Nov 28, 2007 - 20 answers

Arepa flour in NYC?

Where can I buy masa precocida or masarepa (corn flour for Arepas) in subway accessible parts of NYC? Also what kind is better for homemade arepas?
posted by riffola on Nov 26, 2007 - 11 answers

once a month freezer cooking carnivore diet on the go for cheap

I want to great a food plan/way of eating with the following requirements: Paleo/carnivore (animals--esp. cow and pig, high fat in animal fat, fish, leafy greens) Once a month cooking (or twice) Cheap in NYC apartment (i.e. no deep freezer to buy whole animals) On the go (on average, four days out of week I only eat breakfast at home) [more inside]
posted by Furious Fitness on Nov 25, 2007 - 10 answers

Slooooooow food

We're looking for all-day cooking projects - we're willing to rise at dawn, source esoteric ingredients, spend hours chopping, whatever it takes. [more inside]
posted by peachfuzz on Nov 24, 2007 - 37 answers

Like little pillows of heaven

Does anyone have a recipe that would reproduce restaurant-style pita bread? [more inside]
posted by bibliowench on Nov 23, 2007 - 11 answers

Capon for Thanksgiving

Anyone have any tips for roasting a capon? [more inside]
posted by mccarty.tim on Nov 20, 2007 - 6 answers

Cooking more with yonder crockpot.

I am craving slow-cooked goodness. Please share your favorite crock-pot recipes! [more inside]
posted by actionpact on Nov 19, 2007 - 24 answers

I need to find cooking lessons in Los Angeles. Not looking for a formal degree program, just the basics.

I need to find cooking lessons in Los Angeles. Not looking for a formal degree program, just the basics. [more inside]
posted by Mr_Crazyhorse on Nov 18, 2007 - 4 answers

How do I get fried chicken smell out of not-very-washable clothing items?

How do I get fried chicken smell out of fabrics? I would just wash them, but two of them (a jacket and a shawl) aren't very washable. [more inside]
posted by fiercecupcake on Nov 16, 2007 - 15 answers

Chunky pasta?

Another pasta sauce question but with a few additional requirements... [more inside]
posted by widdershins on Nov 15, 2007 - 14 answers

Should I buy a crockpot?

Does a crockpot really improve the flavor of the food or make your life easier? [more inside]
posted by davar on Nov 11, 2007 - 37 answers

Why does boiling cause some foods to float?

Why does boiling cause some foods to float? [more inside]
posted by be11e on Nov 10, 2007 - 13 answers

Pass me the homemade bread.

What parts of your cooking do you strictly DIY? I'm looking for more ways to incorporate "doing it myself" into my cooking. [more inside]
posted by lucyleaf on Nov 9, 2007 - 79 answers

Anatomy of a vintage appliance. Help me figure this out and start cooking!

The vintage oven/range in my new apartment is so obviously awesome. And my landlord says it works. But how? [more inside]
posted by iamkimiam on Nov 9, 2007 - 17 answers

It

Help with crock pot roast recipe! [more inside]
posted by I_Love_Bananas on Nov 4, 2007 - 19 answers

Got rice [cooker]?

I wish to end my barbaric method of cooking rice in a saucepan. I'm stuck between the Zojirushi NS-LAC05, NS-ZCC10, and NS-TGC10. I've checked the product comparisons. Will I miss not having "Extended Keep Warm" - and how is that different from the already-present "Automatic Keep Warm" anyway? What in the world is this "Rinse-Free" and "Sweet Rice" settings, and will I miss them? Is "Cake" decent? Why is picking a rice cooker so complicated? [more inside]
posted by Xere on Nov 3, 2007 - 26 answers

How long will an open tin of goose fat last?

How long will a tin of goose fat last once opened? [more inside]
posted by generichuman on Nov 3, 2007 - 8 answers

Help Me Fake Some Farro

I want to replicate a dish I had in Bordighera--it was basically farro doused in very good olive oil. [more inside]
posted by everichon on Oct 29, 2007 - 3 answers

What the duck?

How to cook a duck? [more inside]
posted by timeistight on Oct 28, 2007 - 12 answers

Can you reccomend documentaries about line cooks or kitchens?

I am looking for documentaries about line cooks or restaurant kitchens. [more inside]
posted by notchristopher on Oct 24, 2007 - 20 answers

But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla.

How do I make a great mole (poblano)? [more inside]
posted by mek on Oct 24, 2007 - 7 answers

SurvivalistFilter part 3: Homemade MREs

Survivalist/LazyStudentFilter: I need advise on the feasibility of making my own "canned" meals (but without the can), using boil-able/freezable/microwavable plastic pouches, a vacuum sealer, and a pressure cooker. May interest cheap and lazy students, busy people, and survivalists - if it works. Details inside... [more inside]
posted by jytsai on Oct 23, 2007 - 12 answers

Planning Budget weekly menus?

Tips for planning home cooking menus? [more inside]
posted by frwagon on Oct 22, 2007 - 7 answers

Cancelling out spicy odors?

Is it possible to make Indian food without smelling up the joint? [more inside]
posted by knave on Oct 22, 2007 - 7 answers

I hate cooking. I need to love it.

I hate cooking. I hate cooking. I really, really, really hate cooking. I need to learn how to love it. [more inside]
posted by WCityMike on Oct 20, 2007 - 87 answers

Is it healthier to wait after cutting garlic before cooking it?

Is it healthier to cut garlic, wait a while, and then cook it (as opposed to cut-then-cook-right-away)? [more inside]
posted by tractorfeed on Oct 17, 2007 - 16 answers

Glorious homemade applesauce ... a big, delicious, warm bowl of it is on my counter. Do I let it cool before refrigerating ?

Glorious homemade applesauce ... a BIG, delicious, very warm bowl of it is on my counter. Do I let it cool before refrigerating ?
posted by R. Mutt on Oct 14, 2007 - 18 answers

Do convection microwave ovens work?

Do convection microwave ovens work? [more inside]
posted by Nelson on Oct 11, 2007 - 10 answers

Living in Ottawa, how can I get a hold of some powdered vegetables?

Living in Ottawa, how can I get a hold of some powdered vegetables? [more inside]
posted by Nish ton on Oct 9, 2007 - 5 answers

What are those crazy noodles?

The noodles in "Mr. Mom"...Hollywood trickery? Or, a real food? [more inside]
posted by AlliKat75 on Oct 9, 2007 - 7 answers

What is a vegan dessert that tastes like real food?

Help me make a vegan friendly desert that doesn't taste like substitute food! [more inside]
posted by BobbyDigital on Oct 7, 2007 - 43 answers

Short Oven?

Is there an appliance that is between a full oven and a convection toaster oven? [more inside]
posted by Hillman Cobs on Oct 7, 2007 - 6 answers

Do you *have* to cook pot?

I want a definitive, science-backed answer and I can't find it -- do you have to heat marijuana to a certain temperature in order for it to be psychoactive when eaten? [more inside]
posted by Camofrog on Oct 6, 2007 - 16 answers

How do I make chapati (Indian bread) correctly?

What can I do to stop my home-made chapati from falling apart when I try to flatten it for cooking? [more inside]
posted by janetplanet on Oct 4, 2007 - 7 answers

Cooking without actually cooking...

I recently started college, and having discovered the utter boredom that is dining hall cuisine, have begun to crave home cooked food, or at very least, ME-cooked food. So what can I cook with a bare minimum of kitchen hardware? [more inside]
posted by weaponsgradecarp on Oct 2, 2007 - 28 answers

What's to eat in Albania?

What kind of food will I be eating when I go to Albania, both what's available for me to cook myself and what others will be cooking for me?
posted by dubadubowbow on Oct 1, 2007 - 6 answers

Pull My Noodle!

Asking for the boyfriend, who lives in the San Diego area: If I wanted to learn how to make hand pulled noodles (as seen in these videos) where would I go? I'm willing to travel as far as Los Angeles area, and depending whether it was affordable, willing pay to learn the technique.
posted by saturnine on Sep 29, 2007 - 6 answers

Restaurant Supply Stores in London?

I'm a newly impoverished graduate student in London, and I need cheap cooking supplies. In the U.S., I'd head to a restaurant supply store to buy my pots and pans, but I haven't found one here that's open to the public. I'm in SE1, but happy to travel on the Tube. London MeFites, any suggestions?
posted by jed on Sep 23, 2007 - 20 answers

Do I eat the thorns or the fur?

What's wrong with my artichokes (or is it me)? First time I've bought artichokes. I cut them open according to the instructions on artichokes.org, and instead of tasty yellow artichoke hearts, I have thorny stuff and furry stuff. I tried with 2 other artichokes and they're the same.
posted by lpctstr; on Sep 22, 2007 - 17 answers

Has my garlic gone bad?

Quick! I need some advice. My purple-stripe garlic has the normal white cloves under the, uh, papery-skin, but when I cut into the cloves near the place where they sprout, the inside is fluorescent green, in a halftone-like pattern. I've never seen before in purple-striped garlic (or any other garlic) -- although, this is only my second try with purple-striped garlic. Has the garlic gone bad? Or is it just a lot of sprouts?
posted by flibbertigibbet on Sep 22, 2007 - 8 answers

What is a food processor good for?

What do you usually use a food processor for? I've got one now, but I don't think to use it. [more inside]
posted by eritain on Sep 20, 2007 - 47 answers

19 eggs, cooking for 1

help me use up 19 eggs! [more inside]
posted by thinkingwoman on Sep 20, 2007 - 47 answers

Do mushrooms need peeling?

My wife, and her family, insist that "white" supermarket mushrooms must be "peeled" (or, barring that, washed) prior to eating. I always ate the things right out of the package, possibly using a brush to get the black stuff (dirt? mushroom grower poop?) off, if I think of it. Do mushrooms need to be peeled or cleaned?
posted by These Premises Are Alarmed on Sep 20, 2007 - 41 answers

prove: the internet is DELICIOUS

Good, preferably vegetarian-inclusive or focused, recipe blogs? Alternatively, one really good recipe magazine in the same category. [more inside]
posted by rhoticity on Sep 19, 2007 - 9 answers

Help me become the ace of cakes!

I want to improve my very limited baking skills, primarily focusing on baking cakes. What are essential tools and how-to baking cookbooks? [more inside]
posted by hazyspring on Sep 18, 2007 - 31 answers

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