I hate cooking. I hate cooking. I really, really, really hate cooking. I need to learn how to love it. [more inside]
Is it healthier to cut garlic, wait a while, and then cook it (as opposed to cut-then-cook-right-away)? [more inside]
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 ?
Do convection microwave ovens work? [more inside]
Living in Ottawa, how can I get a hold of some powdered vegetables? [more inside]
The noodles in "Mr. Mom"...Hollywood trickery? Or, a real food? [more inside]
Help me make a vegan friendly desert that doesn't taste like substitute food! [more inside]
Is there an appliance that is between a full oven and a convection toaster oven? [more inside]
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]
What can I do to stop my home-made chapati from falling apart when I try to flatten it for cooking? [more inside]
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]
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?
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.
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?
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.
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?
What do you usually use a food processor for? I've got one now, but I don't think to use it. [more inside]
help me use up 19 eggs! [more inside]
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?
Good, preferably vegetarian-inclusive or focused, recipe blogs? Alternatively, one really good recipe magazine in the same category. [more inside]
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]
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]
What is the basis of newspapers having a special Food/Dining Section on Wednesdays? [more inside]
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]
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?
Are truffles worth the extreme hype? If so, what would be the best way to try some? [more inside]
Help me source some high-quality bouillon cubes. [more inside]
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]
How do I make my homemade salsa taste less tomatoey? [more inside]
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!
Oh my god, it's FINALLY tomato season, but what can I do with all these tomato skins? [more inside]
After a run of reading somewhat serious, oftentimes depressing fiction and nonfiction, I'm looking for something more domestic. Have any suggestions? [more inside]
my wife is pregnant; we need easy healthy things to cook. [more inside]
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.
How to cook on electric stove? [more inside]
I'd like to learn to cook. [more inside]
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]
Help me make an a really good veggie burger. [more inside]
What are some quick & tasty recipes I can make with potatoes? [more inside]
Good bourbon ball recipe? [more inside]
Ever tried cooking with Strongbow? [more inside]
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]
Save our dinner! Please help a cooking n00b figure out how to use the saffron we just bought. [more inside]
What are your favourite "don't cook before freezing" freezer meal recipes? [more inside]
Can tortillas be used in sandwich (or waffle) toasters? [more inside]
I have a lot of fairly overcooked tortellini. What can I do with it? [more inside]
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?
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]
Give me some salad dressing recipes! [more inside]
What else can I do with fava beans? [more inside]