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2126 posts tagged with cooking.
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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

cooking with (mild) allergies

I have been diagnosed with a number of non-life-threatening food allergies and been told to avoid them as best possible. Please suggest recipes, substitutions, general tips, etc. Forbidden foods listed after the cut. [more inside]
posted by heeeraldo on Sep 15, 2007 - 36 answers

Origins of Newspapers Having a Food/Dining section on Wednesday?

What is the basis of newspapers having a special Food/Dining Section on Wednesdays? [more inside]
posted by gov_moonbeam on Sep 12, 2007 - 9 answers

Which is a better stove: gas or induction?

My husband and I cook a lot. We're moving from an apartment with a decent gas stove/oven to one with a crappy electric stove/oven. Obviously, Something Must Be Done. Should we go for gas or induction? [more inside]
posted by web-goddess on Sep 10, 2007 - 22 answers

What kind of cookie sheet should I use for baking bread?

I just baked my first loaf of bread (challah). It came out pretty close to perfect, but the bottom of the bread was way too dark. It seems to me that the cookie sheet is the problem. (I used an aluminum cookie sheet and parchment paper.) I would like to try a different sheet next time. What kind should I buy?
posted by kdern on Sep 10, 2007 - 18 answers

How should I try black truffle?

Are truffles worth the extreme hype? If so, what would be the best way to try some? [more inside]
posted by Ms. Saint on Sep 9, 2007 - 33 answers

Help me source some high-quality bouillon cubes

Help me source some high-quality bouillon cubes. [more inside]
posted by rossination on Sep 6, 2007 - 22 answers

Stewing over the change in season

It's September, and (this morning, at least) it feels like fall is on its way. There's nothing I like more as the weather gets colder than a hearty bowl of stew. Can you suggest some delicious stews I might not have tried before? [more inside]
posted by dersins on Sep 5, 2007 - 21 answers

How do I make my homemade salsa taste less tomatoey?

How do I make my homemade salsa taste less tomatoey? [more inside]
posted by metacort on Sep 3, 2007 - 22 answers

Help me find my daily grind

I am looking for a new pepper mill, but an Amazon search produces an overwhelming 800 results and very few customer reviews. So I turn to you, my Metafilter test market. I use the mill often enough that Target's selection just isn't cutting it anymore, but I don't know which models and brands offer the most bang for my buck. And, aren't Peugeots cars? It should be manual (not electric), it should have a variable grind, a heft in the hand, and a steel or red finish (though I prefer function over form). Tell me if you've got a great grinder. Thanks in advance everybody!
posted by B-squared on Sep 3, 2007 - 29 answers

What to do with tomato skins

Oh my god, it's FINALLY tomato season, but what can I do with all these tomato skins? [more inside]
posted by exceptinsects on Sep 1, 2007 - 6 answers

Feather my bookshelf

After a run of reading somewhat serious, oftentimes depressing fiction and nonfiction, I'm looking for something more domestic. Have any suggestions? [more inside]
posted by LoriFLA on Aug 29, 2007 - 19 answers

my wife is pregnant; we need easy healthy things to cook.

my wife is pregnant; we need easy healthy things to cook. [more inside]
posted by BigBrownBear on Aug 29, 2007 - 23 answers

Another "Can I Eat This" Query

Can I marinate beef past the sell-by date? I've bought a piece of chuck pot roast and just made the marinade for Mark Bittman's Vinegar-Marinated Pot Roast recipe. Bittman's recipe suggest marinating the meat for up to 3 days; the date on the package comes due is in two. Will the marinade, made up primarily of wine and vinegar, allow the meat to last past the date (and I have no idea if it's a sell-by or serve-by date - I'm recently eating beef again after about a 13 year hiatus), or should I plan on cooking this tomorrow? Ideally, I'd like to cook this on Thursday, but I don't want to kill my family.
posted by bibliowench on Aug 27, 2007 - 13 answers

Now you're not cooking with gas!

How to cook on electric stove? [more inside]
posted by TheOnlyCoolTim on Aug 26, 2007 - 13 answers

Nom Nom Nom

I'd like to learn to cook. [more inside]
posted by quin on Aug 21, 2007 - 30 answers

Bulk Garlic Recipes

What are some good recipes that use up a lot of garlic? Bonus points if they keep well or can be frozen, because I'm talking about 2 pounds of peeled cloves, here. [more inside]
posted by Ambrosia Voyeur on Aug 20, 2007 - 30 answers

How to make awesome veggie burgers

Help me make an a really good veggie burger. [more inside]
posted by nebulawindphone on Aug 14, 2007 - 9 answers

Quick & tasty potato recipes

What are some quick & tasty recipes I can make with potatoes? [more inside]
posted by UbuRoivas on Aug 14, 2007 - 33 answers

I Need Schwetty Balls

Good bourbon ball recipe? [more inside]
posted by sonofslim on Aug 13, 2007 - 11 answers

Strongbow Chicken?

Ever tried cooking with Strongbow? [more inside]
posted by saraswati on Aug 12, 2007 - 16 answers

Making/canning preserves

I'm making raspberry preserves. I want to use half-pint jars instead of the pint jars the recipe specifies. However, I'm a little paranoid. [more inside]
posted by veggieboy on Aug 10, 2007 - 9 answers

Save our dinner, please!

Save our dinner! Please help a cooking n00b figure out how to use the saffron we just bought. [more inside]
posted by justonegirl on Aug 8, 2007 - 14 answers

Freezer meal ideas

What are your favourite "don't cook before freezing" freezer meal recipes? [more inside]
posted by acoutu on Aug 7, 2007 - 19 answers

Are tortillas compatible with sandwich toasters?

Can tortillas be used in sandwich (or waffle) toasters? [more inside]
posted by unmake on Aug 6, 2007 - 9 answers

There are poor children all over the world who would not waste that tortellini

I have a lot of fairly overcooked tortellini. What can I do with it? [more inside]
posted by oflinkey on Aug 3, 2007 - 15 answers

Pickles help

Dill ripens ...well ... now, in Montana. Cucumbers ripen in about 3 weeks to a month. Dill pickles are better with fresh dill, but the dill will have gone to seed. Hep? Do I dry or freeze the dill? Googly searches say use fresh ... like that's any help. Ideers?
posted by Wulfgar! on Jul 27, 2007 - 12 answers

Missing: Lemon basil marinade.

I'm looking for a lemon basil marinade my dad used to buy but hasn't been able to find in quite some time. [more inside]
posted by phaded on Jul 27, 2007 - 1 answer

Help me start eating more salad!

Give me some salad dressing recipes! [more inside]
posted by Becko on Jul 24, 2007 - 19 answers

"...with fava beans and a nice chianti..."

What else can I do with fava beans? [more inside]
posted by dersins on Jul 23, 2007 - 22 answers

Got any Basil-tastic recipes?

I have a big, bushy, fragrant, delightful Sweet Basil plant... and nothing to do with the astounding amount of basil it's producing. [more inside]
posted by SpecialK on Jul 18, 2007 - 35 answers

Should I buy a toaster oven with a dehydration option?

Toaster ovens with dehydrator option: any good? If it has it, is it comparable to food dehydrator quality dehydration? Any other positive experiences with particular toaster oven features or brands?
posted by ontic on Jul 17, 2007 - 2 answers

Cookbook suggestions for cooking with in season fruits and veggies

What is a good cookbook for fresh cooking? I'm looking for a cookbook that takes in-season fruits and veggies and prepares them in a way where their natural flavors come through. I don't want anything heavy like fried foods or so drenched in sugar it will make my teeth hurt. Any ideas? I was looking at How to Pick a Peach by Russ Parsons but wanted to see if there is anything else better out there before I purchased it. Thanks :)
posted by GlowWyrm on Jul 13, 2007 - 18 answers

Adding powders to liquid when cooking

Everytime I make Hamburger Helper Cheeseburger Macaroni, the powder clumps up when I add it to the liquid. How do I stop it from doing this? [more inside]
posted by Roger Dodger on Jul 13, 2007 - 13 answers

At-Home Cooking Classes in Chicago?

A good friend is getting married September 1st and I'm interested in buying for her and the Mr. a certificate for an at-home cooking lesson for the two of them--they've taken cooking classes before and dug them so I thought it might be fun for them to do it at home in their new place with their new stuff. We/they live in Chicago--does anybody have any recommendations for places? I've come up with a few on Google but I want to see if anyone's had any personal experience with this since it seems a lot of it would depend on good customer service. thanks!
posted by clairezulkey on Jul 12, 2007 - 4 answers

Quick and easy organic low carb?

Does anyone have any suggestions for quick and easy organic low carb meals, where "quick and easy" takes into account washing up time? [more inside]
posted by krisjohn on Jul 9, 2007 - 15 answers

How do I make saba maki at home?

My friends and I have recently begun experimenting with making maki at home. My favorite sushi/sashimi has always been saba, but I can't find any DIY recipes online that call for mackerel. Has anyone had any success with this kind of fish at home? I'd like to use fresh/frozen fillets, but I'm open to to the canned kind as well as it is seems fairly easy to come by. I'm also interested in any sort of non-sushi uses for the canned variety (preferably cheap ones as I am a student). I want to give it a go, but have no experience with this ingredient. What makes it taste good?
posted by macrowave on Jul 9, 2007 - 11 answers

Chemical Flavor, Liquid Smoke

Is there any brand of liquid smoke that doesn't taste like ass? Is it just me, or having I been using the wrong liquid smoke? [more inside]
posted by digitalis on Jul 6, 2007 - 15 answers

Why did blueberry puree turn to gel?

Cookingfilter: Why did my blueberry sorbet base solidfy? [more inside]
posted by dbolll on Jul 5, 2007 - 6 answers

Help me think rationally about refrigerators...

Help me think rationally about refrigerators for food and wine... [more inside]
posted by juliewhite on Jul 2, 2007 - 6 answers

Pie-Off

Help! I'm running a pie contest Sunday. I need pointers on how to set it up. [more inside]
posted by Miko on Jun 29, 2007 - 5 answers

What do I need to have in my pantry?

I'm about to move into a rented house house- what staples should I use to stock my first-ever pantry? [more inside]
posted by showbiz_liz on Jun 27, 2007 - 25 answers

So Much Yeast, So Little Time

What do I do with all this yeast? [more inside]
posted by maryh on Jun 22, 2007 - 24 answers

It ain't easy cooking green.

What do I do with all these unfamiliar veggies from the CSA? [more inside]
posted by Inconceivable! on Jun 21, 2007 - 31 answers

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