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Help me use my cast iron pan properly

I just purchased a Le Creuset cast iron grilling pan and after cooking a few times I realize I dont know what the hell i'm doing. [more inside]
posted by postergeist on May 15, 2007 - 24 answers

Help me find some new staple recipes!

Can you guys help me add some new staple recipes to my dinner repertoire? I have about 3 things that I cook, and I'm sick of 2 of them. I have a few ... issues ... with the kitchen that I'm trying to work around, which I've noted inside. [more inside]
posted by tastybrains on May 11, 2007 - 37 answers

Stove top cupcakes?

It's Mother's Day soon... And I want to cook/bake my mum something - but I've got no oven! Suggestions? [more inside]
posted by teststrip on May 8, 2007 - 15 answers

How to make culinary foam

How do I make culinary foam? [more inside]
posted by rush on May 7, 2007 - 9 answers

What can I make?

Is there a website that lets you input the contents of your cupboard and fridge, then shows you recipies you can make with what you have? [more inside]
posted by 6am on May 2, 2007 - 21 answers

Oh how refreshing. A question about travelling to France.

TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted by Deathalicious on May 2, 2007 - 14 answers

Korean Soapstone Pots

How does one properly heat a Korean soapstone pot? Looking for that mad-hottedness that makes the rice so crunchy and delicious... [more inside]
posted by kuujjuarapik on Apr 30, 2007 - 3 answers

A pinch of this, a dash of that

I'm about to restock my spice cabinet, and I'm hoping to get some advice on what herbs/spices/extracts I should invest in. What dried herbs/spices vary most in quality? [more inside]
posted by roundrock on Apr 28, 2007 - 24 answers

Where can I find really basic tips on how to get started with grilling?

I just bought a big grill for my new backyard but I'm feeling bad that my wife does all the grilling (she's an amazing cook). I'd like to help out more but I don't know where to start. Are there any really basic books on how to get started cooking on a gas grill? Everything I find online is a cesspool of ads or nonsense, so I'm asking here. [more inside]
posted by mathowie on Apr 22, 2007 - 35 answers

Help me prepare to eat a feast!

Is there a way to prepare for feasting (eating large meals) without feeling nauseated? [more inside]
posted by ontic on Apr 17, 2007 - 9 answers

Low-Fat Protein Bar recipes

Protein bars: Best low-fat high-protein recipes? I'm trying to cut out spending money on Luna, Balance, and Clif Builder bars, but all the recipes I can find have about as much fat as protein, and certainly don't make the minimum 30-30-40 grade. Yes, even the Alton Brown one. Alternatively, recommend pescotarian, easily portable high-protein food sources (cottage cheese isn't portable enough). [more inside]
posted by schroedinger on Apr 16, 2007 - 8 answers

Scoring indian serving dishes in north america

Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it! [more inside]
posted by Smegoid on Apr 15, 2007 - 6 answers

Homemade Chocolate Challenge

How do you make your own chocolate? [more inside]
posted by plinth on Apr 8, 2007 - 18 answers

Your cumin is in my peanut oil.

What are the rules of thumb for mixing various spices and cooking oils for optimum flavor? [more inside]
posted by bingo on Apr 5, 2007 - 18 answers

Vegetarian collard greens

I want to make delicious collard greens, but I want them to be healthy and vegetarian (so, no pork fat). I've tried a couple recipes I found online, but the results have been uninspiring (and the greens didn't strike me as nearly tender enough, even after an hour of boiling). Any advice? Any recipes?
posted by Plutor on Apr 3, 2007 - 29 answers

Iron Chef cooking techniques

There are couple of cooking techniques I've seen on Iron Chef that I can't find any info about... [more inside]
posted by dino terror on Mar 31, 2007 - 11 answers

Calling all baking experts!

I'm baking a cake on short notice. How should I substitute vanilla essence for vanilla extract? More importantly, the cake pan is a different size than is called for in the recipe, so how long and hot should I cook it? [more inside]
posted by Drop Daedalus on Mar 29, 2007 - 10 answers

How can I spice up a boring cheeseburger?

Boring old homemade cheeseburgers for dinner. No lettuce and tomato. How can I spice this up? [more inside]
posted by hodyoaten on Mar 27, 2007 - 43 answers

Induction cooktops - go or no go?

Has anyone had experience with single plate counter top induction hot plates such as these? If there are engineers out there is there some reason why these units shouldn't work as well as inbuilt units? If people have had experiences with induction cooktops in general that would also be appreciated. I've looked around and couldn't find many reviews except those on Amazon.
posted by sien on Mar 20, 2007 - 9 answers

The Many Dangers of a Kulfi Recipe

I'd like to try this kulfi recipe, but I'm afraid that I'll either cause an explosion or poison myself and my family. (Not a cooking self-esteem issue) [more inside]
posted by textilephile on Mar 17, 2007 - 8 answers

Egyptian desserts

Please help me find recipes for two Egyptian desserts: Oum Ali and Kouskousy. [more inside]
posted by anonymous78 on Mar 17, 2007 - 5 answers

Low-starch recipes for the freezer?

Got any easily-frozen-and-reheated recipes with no starch? [more inside]
posted by vorfeed on Mar 14, 2007 - 8 answers

Where did my tastebuds go?

I want to go from goat to gourmet. Having taste buds that are happy eating MREs all day long has its advantages, but it would be nice to enjoy the finer things in life. But I can't spend all my money on high-end restaurants. How do I become a pescetarian foodie on a college budget? [more inside]
posted by schroedinger on Feb 28, 2007 - 28 answers

Salmon Rushdie!

What's the best seasoning for baking a salmon fillet in the oven? My girlfriend's making it for dinner, and I'm advising. Since this is dinner, quick responses would be appreciated. Thanks!
posted by potch on Feb 22, 2007 - 37 answers

What cookbooks don't tell you:

Embarrassingly basic cooking question: When cooking on a gas stove, how do I determine the heat level? [more inside]
posted by megancita on Feb 22, 2007 - 29 answers

Avocado oil in non-tiny quantities?

Please help me find a good "bulk" supplier of edible, refined avocado oil. (more inside) [more inside]
posted by kalessin on Feb 19, 2007 - 18 answers

I want amba sauce.

I am craving a recipe for amba sauce. [more inside]
posted by Foam Pants on Feb 18, 2007 - 5 answers

Help me feed an alzheimer's patient well

How can I improve my grandmother's nutritional intake with super simple-to-make foods? [more inside]
posted by missed on Feb 14, 2007 - 15 answers

Kitchen Clueless

Help me not be scared of my kitchen. [more inside]
posted by sonofslim on Feb 12, 2007 - 49 answers

Where to buy bones for stock?

Cookingfilter: where do people buy bones for stock? [more inside]
posted by Finder on Feb 9, 2007 - 18 answers

She's choppin' broccoli...

I am about to receive a huge crate of broccoli. Please send me your best vegetarian broccoli recipes! (Preferably those that use a lot of broccoli, not like a stir-fry, for example.)
posted by rmless on Feb 1, 2007 - 30 answers

Help! I lost my spice!

Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
posted by unSane on Jan 29, 2007 - 5 answers

You say tomayto, I say tomahto

What's the best tomato-based dessert you've ever had (if you've had any!)? [more inside]
posted by Leon on Jan 26, 2007 - 32 answers

Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit?

Are there any hazards associated with eating un(der)cooked specialty meats, such as rabbit? [more inside]
posted by Caviar on Jan 23, 2007 - 8 answers

Kitchen slave to carnivore seeks vegetarian-friendly meals

She's a vegetarian, he's a carnivore, and their child doesn't eat food that touches. She does the cooking. What dishes can she make that reduce her prep time? How can she make sure that everybody's belly has [more inside]
posted by MonkeyToes on Jan 19, 2007 - 31 answers

Creative Mixer Applications

What is the neatest thing you do (or have done) with your KitchenAid mixer? [more inside]
posted by exceptinsects on Jan 18, 2007 - 29 answers

Can I make potstickers at home, or am I doomed to produce mere wontons?

I want to make potstickers (a.k.a. "fried dumplings"), those round, doughy, dense, well-stuffed meat dumplings you can buy at American Chinese restaurants. But the recipes that I find, they produce something I only recognize as a wonton soup dumpling — a light, triangular, thin-skinned noodle with only a small ball of meat. Help me, oh filter of filters! [more inside]
posted by nebulawindphone on Jan 17, 2007 - 34 answers

Broiler? It's new to me!

I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks... [more inside]
posted by snsranch on Jan 16, 2007 - 16 answers

Cooking classes in D.C.

Interesting cooking classes in Washington, D.C. proper? [more inside]
posted by ryanshepard on Jan 13, 2007 - 8 answers

Recommend the perfect cookbook

If you could only cook recipes from one cookbook ever again, which cookbook would you choose? I'm looking to slim down my large, useless cookbook collection and instead invest in one or two that have lots of cookable, consistently good and useful recipes.
posted by janecr on Jan 13, 2007 - 51 answers

How do I organize my cooking magazines?

I have a lot of cooking magazines (well over 100) that I need to organize and I can't figure out how to do it. [more inside]
posted by sara558 on Jan 7, 2007 - 10 answers

What do you call this cooking method?

Recently, I started cooking vegetables in a covered skillet by both sauteing them and steaming them at the same time. The olive oil or butter does the sauteing, then the moisture from the vegetables and some lemon juice also steams them. I don't think this is considered braising. What is the term for when you both saute and steam?
posted by Burhanistan on Jan 6, 2007 - 24 answers

Caribbean Canadian Bacon

Can I get Canadian bacon at a grocery store in St. Thomas (US VI)? Furthermore, what other differences from typical American suburban grocery stores will I find there? [more inside]
posted by pithy comment on Jan 3, 2007 - 4 answers

Adding dry ingredients.

Why do recipes that call for certain items in small quantities -- salt, baking powder, etc. -- instruct you to mix the item in with the other dry ingredients first, rather than to add them right to the wet? It would seem that adding 1 tsp. of salt to the eggs/milk would mean that it would disperse and disolve better than if you added it to the flour/sugar and then added that whole mix to the wet.
posted by Framer on Jan 3, 2007 - 15 answers

Holy Salt! I'm knee deep in it!

I've come into a great quantity of salt and I'd like to know what I can do with it. I am recently the proud owner of 4 lbs. of high quality sea salt; is there anything that I could possibly put it to use for in the short term? (side note: there is no ice on the ground and I don't do meat)
posted by tev on Jan 2, 2007 - 27 answers

Food Bank Feast

What interesting and nutritious meals can I make out of items regularly given out from the food bank? [more inside]
posted by arcticwoman on Dec 29, 2006 - 15 answers

Good, basic cooking ingredients, please!

AlwaysPreparedFilter: What are ten (give or take a few) ingredients that are handy to always have on hand to cook a good meal? [more inside]
posted by elquien on Dec 27, 2006 - 33 answers

Cooking Schedule Software

Looking for a cooking time calculation program... [more inside]
posted by pettins on Dec 27, 2006 - 4 answers

How do you get that rich gravy like texture in Indian dishes?

How do you get that rich gravy like texture in Indian dishes? Whenever I make Indian food at home like a Dal or Masala dish I can never get that rich creamy gravy-like quality I get in restaurants. I suspect its because I dont use dairy in my cooking but I dont think they do in Indian food either (aside from the obvious like paneer). I know they use Ghee which is clarified butter but could that be what it is? I thought ghee was more like clear and not very thick.
posted by postergeist on Dec 21, 2006 - 28 answers

Balancing a Rotisserie Chicken

What's the best way to balance a chicken on a rotisserie? [more inside]
posted by beowulf573 on Dec 21, 2006 - 9 answers

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