2378 posts tagged with cooking.
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What simple Indian dish should I bring to a traditional Thanksgiving dinner?

I'm making Thanksgiving dinner with my American friend for her German host family. We want to share a little of our American "Thanksgiving culture" with them. My family in Maine always gets Indian carryout. What to do? [more inside]
posted by comfortinsound on Nov 23, 2008 - 12 answers

Is Chef School Cool?

I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
posted by bodywithoutorgans on Nov 20, 2008 - 23 answers

Best message board for Cooking Questions?

Best message board for an aspiring cook? [more inside]
posted by TigerCrane on Nov 17, 2008 - 9 answers

Kitchenware that no good kitchen would be without?

I'm in the market for some better cooking tools. What kitchenware would you swear by? What should no good kitchen be without? [more inside]
posted by katillathehun on Nov 15, 2008 - 47 answers

Help me figure out how to microwave an egg

If I cook an egg in the microwave it explodes, often with spectacular and messy force. If I microwave one fully immersed in water, will the same thing happen, or will the water absorb all the microwaves, so that the egg will effectively be boiled? [more inside]
posted by Coventry on Nov 13, 2008 - 22 answers

My veggies need a makeover

Help me jazz up my roasted vegetables! [more inside]
posted by craichead on Nov 13, 2008 - 35 answers

What kind of ham, and what to do with it?

Just sent my pigs to the slaughterhouse and I have to decide on cuts. I have never cooked a ham in my life. Do I get smoked, fresh, whole, steaks, some of each? Your best ham ideas, please.
posted by Framer on Nov 13, 2008 - 11 answers

For me and my grill

Convince me to keep my cast-iron grill pan. [more inside]
posted by doift on Nov 13, 2008 - 20 answers

Crepe failure!

I'm new at cooking and use an electric stove. Every time I try to make crepes, they don't brown like they're supposed to but instead turn white. I know the recipe's fine because it worked once, but I don't know what I did and haven't been able to do it again. Tips? (Any other beginner cooking tips would also be appreciated.)
posted by archagon on Nov 12, 2008 - 18 answers

Help me use up these carrots!

I got a boatload of carrots from our farm pick-up today. Aside from eating them as-is or making carrot muffins or cake, all worthy uses, I'd like a recipe for cooking them into a side dish. The catch - I've never liked cooked carrots much. Do you have a recipe for something carrot-y that is so divine that I could never not eat it? Please share.
posted by missuswayne on Nov 8, 2008 - 40 answers

Fresh Ideas For Living Well In a Recession?

Who has interesting ideas about how to live, travel, dress, and eat frugally during a recession? [more inside]
posted by toomuchkatherine on Nov 7, 2008 - 13 answers

What foods tell you they are cooked?

Gnocchi let you know when they are cooked (they rise to the top of the pan of water you are cooking them in). What other foods have simple, visual and unambiguous indicators of doneness?
posted by Tapioca on Nov 7, 2008 - 34 answers

I need my ventilation to suck

Do over-the-oven microwaves with exhaust inherently suck? (no pun intended) [more inside]
posted by jclovebrew on Nov 3, 2008 - 14 answers

Can't we all just get along?

Can I successfully cook brown and white rice together? The plan is to use a steamer with a 50/50 mix of the 2 varieties. If so, could you suggest a methodology? I prefer the brown, but I have a partial bag of white that I don't want to throw away.
posted by Exchequer on Oct 30, 2008 - 12 answers

What are some good bulk vegan recipes?

I hate to cook. What are some delicious recipes you like that are simple to make, easily made in bulk and still taste good left over? [more inside]
posted by MaryDellamorte on Oct 20, 2008 - 29 answers

Yakisoba Questions

Please tell me how to make delicious yakisoba. [more inside]
posted by rossination on Oct 19, 2008 - 13 answers

Cuttin' Vegies.

Is there a site out there that has simple, easy to read diagrams on hot to cut different vegetables properly?
posted by AzzaMcKazza on Oct 18, 2008 - 4 answers

Food Preparation

When preparing or eating an ortolan what do chefs/diners do about the... you know... poop? [more inside]
posted by Science! on Oct 14, 2008 - 3 answers

Why should I never boil my stock?

Why should I never boil my stock? [more inside]
posted by jedrek on Oct 14, 2008 - 7 answers

help my chili taste better

I'm making chili for dinner tonight and it tastes kind of sour. I want to learn how to taste things so that I can add to adjust the flavour while cooking, but I don't know what to add. Help my chili taste better! [more inside]
posted by disaster77 on Oct 13, 2008 - 28 answers

I have no space and I must cook

I live in a small flat and have very limited kitchen space. I don't have a conventional oven. I do have a microwave, but want to cook more interesting meals. What kind of cooking equipment should I buy? [more inside]
posted by xchmp on Oct 13, 2008 - 25 answers

Just the basics, none of the fancy stuff.

Internet Cookbook Filter: What are the best consolidated online resources for basic recipes? [more inside]
posted by Phalene on Oct 10, 2008 - 14 answers

How to make restaurant-quality food at home?

What do good but not great restaurants (2-3 star) do to make their flavors so intense that I don't do in my kitchen? Can I replicate some of those tricks in my kitchen, or is that something that can't be reproduced without mass equipment? [more inside]
posted by philosophygeek on Oct 7, 2008 - 29 answers

stainless cooking

I am transitioning to a Calphalon stainless cooking set, but everything is sticking to the pans, despite much olive oil. What are some tricks from moving from teflon/non-stick to stainless steel on a gas range?
posted by plexi on Sep 28, 2008 - 22 answers

Wherefore foams?

What is the point of foams in modern cooking? Is it for taste, or presentation, or just to be innovative?
posted by smackfu on Sep 27, 2008 - 10 answers

Cooking party menus & ideas?

Menu/recipes for a cooking party? [more inside]
posted by CaptApollo on Sep 26, 2008 - 11 answers

apples as a side dish

I have a lot of apples. I want serve them as a side dish with roast chicken. Anyone have a super-duper recipe for something like an apple chutney?
posted by Ollie on Sep 26, 2008 - 12 answers

Guide my Aioli

What do you like to do with aioli? [more inside]
posted by lore on Sep 23, 2008 - 14 answers

How to sell home baked goods?

I am a culinary student in NYC studying the art of Pastry. I would like to start a small home business and make pastries to sell at local craft fairs. Does any one know how to go about this? How do the laws and regulations differ for home baking versus commercial baking? Is it even permissible to bake at home and sell at craft fairs? Would it be easer to rent out commercial space and then sell at the fairs? Help would be appreciated. Thanks! [more inside]
posted by Stagecraft on Sep 23, 2008 - 6 answers

I want St. Julia to watch over our kitchen with a loving eye at all times

Who knows where to find a high quality photograph - print - poster of Julia Child to grace our kitchen? [more inside]
posted by TomSophieIvy on Sep 20, 2008 - 11 answers

Frozen mussels, help!

How to use frozen whole-shell NZ greenshell mussels? [more inside]
posted by kanuck on Sep 20, 2008 - 6 answers

Something just like jadda used to make

Chefs and cooks, I am looking for your best maklubeh, mansaf and shish barak recipes. [more inside]
posted by oflinkey on Sep 19, 2008 - 1 answer

Looking for cold grain salad tips.

How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
posted by kmennie on Sep 17, 2008 - 20 answers

What can I do with crabapples?

What can I do with crabapples? [more inside]
posted by grobstein on Sep 16, 2008 - 8 answers

Will my pie turn to mush overnight?

I'm cooking my first ever pie for a lunch tomorrow (apple pie from Jamie Oliver's "Jamie's dinners" book if that makes a difference). I'm likely to be busy in the morning so can I get away with making it tonight so it just needs heating tomorrow? Or will the pastry go soggy overnight? Second option is to make the pastry and filling tonight, keep separate and assemble tomorrow. Or just get up ridiculously early? Thanks!
posted by hibbersk on Sep 13, 2008 - 16 answers

Help Me Cook!

Are there any websites out there that will give you recipes based on what you have in your fridge/pantry? [more inside]
posted by Chris4d on Sep 10, 2008 - 15 answers

Chinese cooking blog?

Any recommendations for a cooking blog with an emphasis on Chinese recipes? [more inside]
posted by pravit on Sep 7, 2008 - 5 answers

Cook My Corn

Help me make some corn on the cob that doesn't come out stiff. Looking for tried and true methods for boiling or BBQing corn on the cob. [more inside]
posted by B(oYo)BIES on Sep 6, 2008 - 36 answers

Where's the best place to keep up-to-date on amateur cooking competitions around the United States?

Where's the best place to keep up-to-date on amateur cooking competitions around the United States? [more inside]
posted by nitsuj on Sep 5, 2008 - 1 answer

Steamed Rice with what?

Steamed Rice with what? I'd like to use my rice cooker more often. I'm looking for recipes that take five to ten minutes that I can add / pour over / serve next to my steamed rice. Bonus: What are some things I can add to the rice cooker as the rice is being cooked to make it a one pot meal?
posted by bigmusic on Sep 1, 2008 - 34 answers

How do I cook fresh black beans?

What should I do with these fresh (not dried, not canned) black beans? [more inside]
posted by Airhen on Aug 31, 2008 - 13 answers

dead floaters?

Why are floating mussels to be discarded before cooking? [more inside]
posted by defcom1 on Aug 29, 2008 - 9 answers

Cilantro and salmon don't go together. What does?

How do cooks figure out which tastes go well together? [more inside]
posted by reenum on Aug 27, 2008 - 38 answers

The Metric European Kitchen

Yet another baking question...this time I'm looking to figure out some good recipes to bake in Northern Europe [more inside]
posted by melissam on Aug 27, 2008 - 15 answers

Bread for all seasons.

Good all-season low-temperature breads or tips? [more inside]
posted by 1f2frfbf on Aug 25, 2008 - 5 answers

What else can I grind in a pepper mill?

What else can I grind in a pepper mill? [more inside]
posted by Lizc on Aug 20, 2008 - 20 answers

Help me find an old cooking book.

Help me find a 35+ year-old text about the science and myriad other whys/wherefores/and hows behind all kinds of cooking endeavors. [more inside]
posted by mumstheword on Aug 15, 2008 - 8 answers

Cooking with fresh cayenne peppers

"Pepper," to me, means "bell pepper," but my neighbor gave me two cayenne pepper plants, and the peppers are starting to turn red. When should I harvest them, and what should I do with them? [more inside]
posted by shirobara on Aug 14, 2008 - 18 answers

dook day farmage?

What's a good cheese-making book for me? [more inside]
posted by cmoj on Aug 13, 2008 - 4 answers

Where can I buy sea urchin roe in London?

Where can I buy sea urchin roe in London? I'm not interested if it's on a menu - I want to buy it as an ingredient. And I don't mind where it originates - Japanese (uni) or Italian (ricci di mare) or anywhere else is fine.
posted by Cobbler on Aug 12, 2008 - 7 answers

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