2291 posts tagged with cooking.
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Which is the meatiest Indian cookbook?

Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
posted by vorfeed on May 30, 2008 - 10 answers

What is being a baker or sous-chef like?

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]
posted by schroedinger on May 28, 2008 - 12 answers

If I can see it, then I can do it

CookingFilter: I need cookbooks or websites that have step by step visuals of recipes. [more inside]
posted by reenum on May 27, 2008 - 15 answers

Need some sauce

Help me make/find a good stir-fry sauce... [more inside]
posted by pilibeen on May 27, 2008 - 23 answers

I wanna be a tofu queen

What are your favorite tofu recipes?
posted by barrakuda on May 27, 2008 - 33 answers

On the hunt for the tantalising and elusive French Croissant

Recommendations for French Cooking courses in London or Paris? [more inside]
posted by Mutant on May 26, 2008 - 3 answers

Come on Indian MeFites, spill the lentils, divulge your most tasty family recipes.

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]
posted by ageispolis on May 25, 2008 - 17 answers

So do you walk to school or bring your lunch?

What do you take for lunch everyday? [more inside]
posted by heavenstobetsy on May 24, 2008 - 35 answers

Asparagus...it's awesome because it makes your pee smell funny.

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]
posted by sararah on May 24, 2008 - 30 answers

Am I Blue?

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?
posted by gimonca on May 21, 2008 - 20 answers

Grind House, or The Mills of the Gods

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]
posted by MonkeyToes on May 21, 2008 - 13 answers

Who will help me bake this site?

Where can I find beta testers for a niche-ish recipe site? [more inside]
posted by soma lkzx on May 21, 2008 - 9 answers

Pig ears optional

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]
posted by cilantro on May 20, 2008 - 5 answers

Back in the kitchen, what do I do now?

CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? [more inside]
posted by reenum on May 19, 2008 - 14 answers

Good pasta in San Diego?!

Where can I find fresh pasta in San Diego? [more inside]
posted by brynna on May 17, 2008 - 8 answers

Please help me not rue the day I planted rhubarb

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?
posted by orange swan on May 16, 2008 - 37 answers

Dill recipes?

We have LOTS of dill coming up. Can anyone provide any not-too-difficult recipes to take advantage of this situation? [more inside]
posted by Morrigan on May 16, 2008 - 28 answers

What veal cut is this, and how should I cook it?

MysteryMeatFilter: Help me identify this veal cut and a good way to cook it. [more inside]
posted by Ponsonby Britt on May 14, 2008 - 7 answers

I must impress the family

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]
posted by Turtles all the way down on May 10, 2008 - 11 answers

Tex mex chorizo and eggs?

I've got a Mother's Day dilemma: How can I cook chorizo and eggs like my wife gets in Southern Texas? [more inside]
posted by jimmydare on May 9, 2008 - 10 answers

You can take the boy out of the farm but you can't take the farm out of the boy

Best practices on home canning? [more inside]
posted by Mutant on May 8, 2008 - 17 answers

How do I send Tofu Panang to my mother?

How do I send Tofu Panang to my mother? [more inside]
posted by JJ Jenkins on May 2, 2008 - 6 answers

Avoiding Smoke Alarm Cooking

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]
posted by HeyAllie on May 1, 2008 - 21 answers

what should I cook in my cast iron pan?

What should I cook with my cast iron skillet? [more inside]
posted by peep on May 1, 2008 - 39 answers

Roasted chèvre, please

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?
posted by gentle on Apr 30, 2008 - 14 answers

What to make with kiwifruit?

I have a few kilograms of nearly ripe kiwifruit - what shall I make? [more inside]
posted by teststrip on Apr 27, 2008 - 15 answers

Article about secret restaurant techniques

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]
posted by stuart_s on Apr 26, 2008 - 14 answers

My homemade ice cream gives homemade a bad name.

A big problem and a small problem with my home made ice cream ... [more inside]
posted by Mutant on Apr 22, 2008 - 25 answers

How hot is my meat?

What digital cooking thermometer do professionals use? [more inside]
posted by wordsmith on Apr 21, 2008 - 13 answers

How long should I boil my bones for?

How long should one boil bones for to get the meat/fat off them? [more inside]
posted by emperor.seamus on Apr 21, 2008 - 11 answers

Mmmm, roast squirrel

OutdoorSurvivalFilter: Why is it necessary to skin an animal before roasting over an open fire. [more inside]
posted by hungrysquirrels on Apr 18, 2008 - 22 answers

best haroset?

What's your best haroset recipe? Happy Pesach!
posted by pinto on Apr 17, 2008 - 12 answers

Spice up my risotto!

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]
posted by ysabet on Apr 15, 2008 - 29 answers

WARNING: my croissants are the cooking equivalent of "Weapons of Mass Destruction"

So, is anyone else out there a frustrated wannabe Croissant Chef? [more inside]
posted by Mutant on Apr 13, 2008 - 17 answers

What to do with all these vegetables?

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]
posted by arha on Apr 12, 2008 - 17 answers

What's easy AND healthy?

Help me come up with easy, low-calorie lunches. [more inside]
posted by EarBucket on Apr 12, 2008 - 26 answers

Your favorite tomatoes suck.

Help me find the tomatoes Bertucci’s uses on their pizza or at least a close approximation. [more inside]
posted by bondcliff on Apr 11, 2008 - 19 answers

How long can I leave chicken stock in the fridge?

How long can I keep fresh chicken stock in the refrigerator before I use it? [more inside]
posted by hazyspring on Apr 9, 2008 - 9 answers

Top my homemade pizza

What are some good, unique pizza toppings? [more inside]
posted by nitsuj on Apr 8, 2008 - 91 answers

In need of rhubarb cooking advice

How do I best cook rhubarb for a sauce? [more inside]
posted by peacheater on Apr 8, 2008 - 10 answers

My Birthday is coming up !

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?
posted by lobstah on Apr 8, 2008 - 18 answers

Overcoming a fish block

Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
posted by banjo_and_the_pork on Apr 7, 2008 - 34 answers

She so loco for her pollo

Help me recreate El Pollo Loco chicken for a friend who misses it dreadfully. [more inside]
posted by purenitrous on Apr 6, 2008 - 11 answers

How can I simulate this tikka masala sauce?

How can I make a tikka masala sauce just like this jar of Sharwood's? [more inside]
posted by tomwheeler on Apr 6, 2008 - 9 answers

Cooking topside of beef

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?
posted by mooreeasyvibe on Apr 6, 2008 - 13 answers

I want to assert mastery over my culinary domain

I want to make easy and tasty international recipes [more inside]
posted by reenum on Mar 31, 2008 - 14 answers

How's was that spelt again?

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]
posted by mumkin on Mar 27, 2008 - 3 answers

Why was my pork so pink?

Why did my pork roast turn pink? [more inside]
posted by otherwordlyglow on Mar 24, 2008 - 11 answers

Cooking substitutes for heavy cream?

Are there any cooking substitutes for heavy cream? [more inside]
posted by ShootTheMoon on Mar 22, 2008 - 21 answers

What is the closest thing that animals have to cooking?

What is the closest thing that other animals have to cooking? [more inside]
posted by white light on Mar 22, 2008 - 27 answers

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