2160 posts tagged with cooking.
Displaying 1701 through 1750 of 2160. Subscribe:

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

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

Page: 1 ... 31 32 33 34 35 36 37 38 ... 44