Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
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]
CookingFilter: I need cookbooks or websites that have step by step visuals of recipes. [more inside]
Help me make/find a good stir-fry sauce... [more inside]
What are your favorite tofu recipes?
Recommendations for French Cooking courses in London or Paris? [more inside]
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]
What do you take for lunch everyday? [more inside]
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]
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?
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]
Where can I find beta testers for a niche-ish recipe site? [more inside]
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]
CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? [more inside]
Where can I find fresh pasta in San Diego? [more inside]
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?
We have LOTS of dill coming up. Can anyone provide any not-too-difficult recipes to take advantage of this situation? [more inside]
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]
I've got a Mother's Day dilemma: How can I cook chorizo and eggs like my wife gets in Southern Texas? [more inside]
Best practices on home canning? [more inside]
How do I send Tofu Panang to my mother? [more inside]
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]
What should I cook with my cast iron skillet? [more inside]
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?
I have a few kilograms of nearly ripe kiwifruit - what shall I make? [more inside]
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]
A big problem and a small problem with my home made ice cream ... [more inside]
What digital cooking thermometer do professionals use? [more inside]
How long should one boil bones for to get the meat/fat off them? [more inside]
OutdoorSurvivalFilter: Why is it necessary to skin an animal before roasting over an open fire. [more inside]
What's your best haroset recipe? Happy Pesach!
I love risotto. I really do. But my recipe which is a chicken + spinach risotto is getting boring. I'd love to experiment a bit more. [more inside]
So, is anyone else out there a frustrated wannabe Croissant Chef? [more inside]
Does anyone have great recipes that can use up a massive bag of vegetables? I am hoping I will end up with one or two dishes, preferably that I can then portion up and freeze. [more inside]
Help me come up with easy, low-calorie lunches. [more inside]
Help me find the tomatoes Bertucci’s uses on their pizza or at least a close approximation. [more inside]
How long can I keep fresh chicken stock in the refrigerator before I use it? [more inside]
What are some good, unique pizza toppings? [more inside]
How do I best cook rhubarb for a sauce? [more inside]
After 50 years of success, my Mom's favorite chocolate cake recipe is now failing to meet expectations. Betty Crocker blames Crisco, and Crisco denies blame. Not only do the cakes not rise like before, they tend to sag in the middle. It's a devil's food recipe from the original BC Cookbook, and she has been using the same ingredients forever. I calibrated the oven, and even watched her make one to insure it wasn't due to an error by a sometimes forgetful 84 year old baking Ninja. Any ideas on how Mom can get her Mojo back?
Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
Help me recreate El Pollo Loco chicken for a friend who misses it dreadfully. [more inside]
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]