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2116 posts tagged with cooking.
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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

Can I Accidentally Poison People with Ice Cream?

Can I accidentally poison people with ice cream? [more inside]
posted by mccxxiii on Jun 19, 2007 - 27 answers

Help me eat without a kitchen

Due to works in my flat I will not have a kitchen for the next couple of months. What can i keep in stock which is easy to prepare and can be stored without refrigeration? [more inside]
posted by jontyjago on Jun 19, 2007 - 11 answers

Bork Bork Bork!

Help me learn to cook like a pro. [more inside]
posted by ikahime on Jun 19, 2007 - 24 answers

How'd they cook that egg?

How'd they cook that egg? I ordered a "fried egg, over hard," and was presented with a normal fried egg but with what looked to be the yolk removed. There wasn't a hole in the egg, but rather just the skin of the yolk laying flacid over where one would normally see yellow. Upon further inspection, the yolk was actually "sandwiched" between the two cooked sides (top side and bottom side) of the egg white surrounding the yolk hole. It wasn't a fluke, as I got two eggs like this with my order. What is this type of egg called and how'd they do that?
posted by pwb503 on Jun 19, 2007 - 17 answers

Chris Kimball's Vermont

If you read Cook's Illustrated magazine, you'll see that the editor, Christopher Kimball, is always going on about the small town in Vermont he (sometimes) lives in. I don't want to turn this into a forum for pro/anti-Chris Kimball comments, but I was simply curious if anyone knows what town it is he's always talking about?
posted by jgballard on Jun 18, 2007 - 5 answers

Non-tots

Foodies of AskMe, help me with a food-substitution puzzle-- specifically, Tater Tots. (Any other healthy substitution suggestions also welcome). [more inside]
posted by oflinkey on Jun 17, 2007 - 16 answers

sometimes you feel like a nut

How can I make boiled peanuts using my rice cooker? And other unusual things not indicated in the operators' manual? [more inside]
posted by DenOfSizer on Jun 17, 2007 - 14 answers

What foods to pair with whiskey?

I'm having a whiskey party tonight. There will be a mix of scotches, bourbons, and other whiskeys, single-malt and blended. It will not be a dinner party but I'd like to provide some hors d'oeuvres and possibly desserts. I've heard sushi is good with whiskey so I thought lox might work, and this Honey and Whiskey ice cream looks good, but does anyone have any other ideas?
posted by schroedinger on Jun 15, 2007 - 16 answers

What kind of tofu am I describing, and how do I make it?

What kind of dofu (tofu) did I have at a restaurant (made at our table), and how do I make it at home? Despite their claim, I don't think it was actually yose dofu. [more inside]
posted by JMOZ on May 28, 2007 - 14 answers

What does imitation crab meat taste like?

Does imitation crab meat actually taste good and what can I do with it? [more inside]
posted by GardnerDB on May 26, 2007 - 30 answers

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