There are plenty
for pork carnitas online, but does anyone have the recipe used by Chipotle restaurants? (maybe it is one of these?)
posted by clgregor
on Jul 6, 2005 -
This weekend I intend to construct a Custom Corrugated Vapor Colloid Applicator
to smoke some fish. Now I've seen Alton Brown do this on my DVD of the show a dozen times, but I'm still a bit iffy about 1) not burning the house down 2) creating something non-food poisonalicious and 3) getting it done in time for a BBQ on Sunday. Any MeFi homemade smoker veterans have any tips for a beginner?
posted by robocop is bleeding
on Jun 30, 2005 -
Every time I attempt to use my stovetop cast iron grill, I can't seem to thoroughly cook meats without producing an intolerable amount of smoke. And i'm not talking about the usual smoke inherent in any stovetop cooking, but huge billowing clouds of smoke setting off smoke alarms and hazing up the apartment. [more inside]
posted by FearTormento
on Jun 29, 2005 -
Is there such a thing as a range-powered, detachable stove-top oven that can work with gas ranges? If not is it feasible to make one? [more inside]
posted by saysthis
on Jun 23, 2005 -
I cooked Pad Thai tonight and the results weren't what I had hoped for....
The dish was tasty enough, but the rice stick noodles were very sticky/gummy....
Any cooks out there fimilar with what I may have fouled up?
posted by keep it tight
on Jun 15, 2005 -
What's the best way to squeeze water out of a can of fish (i.e. tuna or salmon)? I've tried removing the lid and pressing it down hard into the can, but then it tends to get stuck, and I end up spending the next several minutes trying to dig it out with a knife. Thanks to everyone in advance.
posted by invisible ink
on Jun 6, 2005 -
CookingFilter: I want to make tiramisu for the first time ever. I've got a recipe, but it calls for mascarpone... [more inside]
posted by angeline
on May 31, 2005 -
I like to make stews with rice, lentils, potatoes, and lots of nutritious vegetables (e.g. cabbage, parsley, kale, broccoli, tomatoes, various greens, and so on); it occured to me recently that I might be inadvertently diminishing the benefits of these foods by cooking them for 3-5 hours. Could this be so?
posted by clockzero
on May 30, 2005 -
We are looking for foods and ingredients that are unaffected (or positively affected) by being frozen. [more inside]
posted by librarina
on May 30, 2005 -
Does anyone know of a program where I can store recipes, prepare a menu from those recipes, and then a shopping list? [more inside]
posted by nulledge
on May 18, 2005 -
Alton Brown Filter: Hey, does anybody know where I can get those great measuring cups Alton Brown uses on Good Eats? [more inside]
posted by ebeeb
on May 16, 2005 -
Why are you supposed to soak soft shell crabs in milk before cooking them? Most of the recipes I've found call for this, but none say why. None of the cookbooks I've consulting (including On Food and Cooking and the CIA Professional Chef) have an answer.
posted by Caviar
on May 12, 2005 -
I need to start eating at home more often but I inevitably start making "comfort" foods...mostly because I lack the knowledge and to make lighter foods...what cookbook do you recommend for light and delicious recipes? I don't care if the recipes are easy or not...just want good, fresh, "light" food....
posted by stevyb
on Apr 14, 2005 -
I am looking for advice on how to make the perfect fried egg (in your opinion). Much more inside. [more inside]
posted by jonah
on Apr 1, 2005 -
Smooth banana pudding? Years ago I cooked a banana pudding that was made from scratch with ordinary ingredients, yet fairly easy (stovetop, no double boiler), but I've lost the recipe. Most the recipes I've found on the web so far call for instant pudding mix (icky), and all are giving directions for what is basically a custard with sliced bananas in it, instead of the smooth "banana creme" pudding I'm remembering. Do you have a recipe for something like this? Or alternatively, something using bananas that's so good, it's going to make me forget all about that silly old "smooth pudding" recipe?
posted by taz
on Apr 1, 2005 -
Anybody know a by-mail source for hickory nuts?
And are they worth it? [more inside]
posted by Rash
on Mar 29, 2005 -
We have decided as a family that we need to lower our cholesterol levels, and want to add fish to our diet for the omega 3 fatty acids. But we all hate the taste of fish. [more inside]
posted by Soliloquy
on Mar 21, 2005 -
I want to cook with okra
, but I live in the Pacific Northwest. Help with this specific dilemma would be great, or more generically -- any tips on finding produce that seems, at first pass, to be unavailable in a given area? [more inside]
posted by gurple
on Mar 21, 2005 -
So on Saturday at the Ferry Building Farmer's Market, Prather Ranch
had a special on Eye of Round beef. Being a sucker for getting a giant piece of meat at less than half-price, I am now the proud owner of a 5 lb Eye of Round. So, uh, now what should I do with it?
posted by rorycberger
on Mar 14, 2005 -
I'm thinking about buying a bread machine. Should I pony up the extra cash for an expensive brand like the Zojirushi? Is anyone happy with a less expensive model? (please say yes) [more inside]
posted by bibliowench
on Mar 13, 2005 -
I'm lusting after new cutlery and am considering forgoing the knife block for a magnetic knife storage device like the Magnabar. Will the bar scratch the side of the knives? I know it is totally cosmetic but after dropping a few hundred dollars on knives, I want the cutlery to look great on the wall.
posted by KrustyKlingon
on Mar 3, 2005 -
I bought shrimp paste. I wanted to make vietnamese grilled shrimp paste. But I'm not sure I bought the right thing. Did I buy the right thing and if not, what do I do with the stuff I bought? [more inside]
posted by duck
on Feb 26, 2005 -
So, if your microwave oven has a carousel, is it necessary to stop the cooking halfway through and rotate the food, like most prepared food packages suggest? And do you place the item in the middle or slightly off to one side of the carousel? [more inside]
posted by crunchland
on Feb 25, 2005 -
I've just bought some leeks, and am looking for some tasty leek-oriented recipes. Any suggestions?
posted by Dr. Wu
on Feb 20, 2005 -
I am cooking for my girlfriend. The recipe asks for "2 fresh green chillies, deseeded and chopped very finely". I don't have any. What I do have, are some very small, dried, red "Pimienta de Cayena" - cayenne chillies, I assume. How many of those should I use for the equivalent bang? (Meal needs to be ready in 90m minutes from now!)
posted by benzo8
on Feb 18, 2005 -
I'm looking for red and white wine substitutes for cooking purposes, due to a severe sulfite allergy. Ideas? [+] [more inside]
posted by spinifex23
on Feb 17, 2005 -
steak grilling: what's your technique? [mi]
posted by beaverd
on Feb 16, 2005 -
I have never liked the taste of brown rice, but I would like to try to develop a taste for it, since it is so good for you. Is there something that I can add to the rice to make it taste different (and possibly better?) Other suggestions for cooking or preparing the rice, besides the standard are appreciated.
posted by lilboo
on Feb 10, 2005 -
My father in law is one who can never pass up (in his mind anyway) a bargain. He likes to make bread so instead of buying the small packets of yeast, he buys the big, CostCo, industrial size bag of yeast. Once he opens that, how long until the efficiency of the yeast is diminished?
posted by ShawnString
on Jan 17, 2005 -
I'm looking for a cookbook on grilling that has a decent coverage of grilled food from all parts of the world. Do you have any recommendations?
posted by madman
on Jan 13, 2005 -
I love peanut butter
, preferring creamy over chunky... but it doesn't really matter. I'm pretty sure I love peanut butter
now as much as I ever did when I was a kid. What are some of your favorite ways to eat peanut butter
and/or use it in other recipes? [more inside]
posted by Witty
on Jan 11, 2005 -
So I live in a tourist town in Florida. Every third shop in the main strip area sells hermit crabs. Well, one of these shops doesn't just sell hermit crabs, it sells HUGE hermit crabs. What I'm wondering is: has anyone ever eaten one? [+] [more inside]
posted by u.n. owen
on Jan 9, 2005 -
Inspired by this article
(NYT, blah blah), I've decided that I'd like to learn to make tofu at home. I've done this very successfully with paneer
(which at least looks
like tofu), so I feel like this shouldn't be a problem. Anyone know anything about making tofu?
posted by scrim
on Jan 6, 2005 -
Creme Brulee: Any metachefs out there? How can I get the brulee to be properly bruleed? [MI] [more inside]
posted by dazed_one
on Jan 1, 2005 -
I've been searching for years for a recipe for something that I can't spell. Since I can't spell it, I'm having a lot of trouble running searches for it - there are way too many returns when I try searching the ingredients. It's a breakfast dish that my grandmother used to prepare. -------> [more inside]
posted by iconomy
on Dec 26, 2004 -
Can anyone tell me about Thai cooking or recommend a good web or book resource? (MI) [more inside]
posted by arse_hat
on Dec 15, 2004 -
What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
posted by keswick
on Dec 14, 2004 -
Why is fresh pasta made with eggs as the liquid, while dried pasta is made with water? And how do egg noodles fit into the equation?
posted by smackfu
on Dec 14, 2004 -
We have a persimmon in the fridge and I tried a piece of it tonight. It's very astringent and made my mouth dry. We Googled recipes for persimmon cookies
and persimmon fudge
, but are unsure of how well they'd turn out. Anyone know of something tasty we could make with this thing so it won't go to waste?
posted by dotComrade
on Dec 11, 2004 -
Etymology of the phrase "Dutch oven." (Stop giggling. The culinary sense, please.) I have a partial answer but am in need of authoratative confirmation. [more inside]
posted by stuart_s
on Dec 9, 2004 -
I have an electric stove with coil burners that heat very unevenly. I also have a Cast Iron Griddle
. I am thinking of putting the griddle on the burner, and then cooking with other pots/pans on top of the griddle, which should heat fairly evenly. Is this going to cause any problems? Will it screw up either the griddle or the pan/pot on top of it?
posted by rorycberger
on Dec 8, 2004 -
CooksFilter: Has anyone tried that new silicone bakeware
that's popping up everywhere? My mom found a good deal on it and is itching to give it to all the family bakers. I'm leery (bake-curious?) but don't see anything on Cooks Illustrated's site or anywhere else. Reviews, please!
posted by mimi
on Dec 1, 2004 -