2228 posts tagged with cooking.
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How do I grocery shop and cook?

I've been living on my own for about five years now, but I still cannot for the life of me understand grocery shopping. I've tried buying the staples, easy-to-cook meals, and even specific recipes. But I always end up ordering take out after a week. [more inside]
posted by pedmands on Mar 3, 2008 - 34 answers


Cupcakefilter. I have a cupcake recipe I want to change in order to produce other flavors with the same approximate texture. Details below, because I've included a link to the recipe. [more inside]
posted by FritoKAL on Feb 26, 2008 - 4 answers

Uses For Orange Rinds & Pulp?

I've been squeezing oranges for the lat 2 hours. I have a big bowl of pulp and a kitchen bag full of rinds. Any cooking/baking/home use suggestions?
posted by biddeford on Feb 26, 2008 - 10 answers

Salsa. Lets make it.

Salsa. What is the hands-down best salsa recipe ever?
posted by buriednexttoyou on Feb 25, 2008 - 17 answers

Burger Time

Help me find new burger recipes. [more inside]
posted by dersins on Feb 25, 2008 - 26 answers

Unique Eats

Please recommend some unique dining experiences in Richmond, VA and the Hampton Roads area. [more inside]
posted by srrh on Feb 24, 2008 - 19 answers

Please tell me how to stuff it.

What are your favorite ravioli fillings and sauces? [more inside]
posted by bondcliff on Feb 21, 2008 - 19 answers

What happened to my beans?

What is going on with my beans?! [more inside]
posted by Loto on Feb 19, 2008 - 13 answers

A more breadifying experience

What is the secret to bread texture? [more inside]
posted by rouftop on Feb 19, 2008 - 28 answers

Tricks, tips, and recipes for cooking with alcohol?

Tricks, tips, and recipes for cooking with alcohol? [more inside]
posted by rossination on Feb 18, 2008 - 19 answers

Track recipes online?

Does this website exist: track recipes (online/offline), add notes (including dates), maybe upload images, cooking stats, etc.? [more inside]
posted by imposster on Feb 16, 2008 - 2 answers

Bad pork or just a bad smell?

Another round of "Should I eat this?" [more inside]
posted by Bookhouse on Feb 14, 2008 - 27 answers

Cookbooks for Spanish cuisine?

Spanish Cookbook: Which should I get? [more inside]
posted by sdis on Feb 13, 2008 - 11 answers

Mmm ... applied chemistry ... *drool* ...

Is there a way to obtain DVD's of Heston Blumenthal's Kitchen Chemistry show? [more inside]
posted by the luke parker fiasco on Feb 12, 2008 - 4 answers

I need a new cast iron electric bbq

Can anyone recommend an indoor electric bbq grill with cast iron or stainless steel grill? [more inside]
posted by phirleh on Feb 11, 2008 - 4 answers

Yo beef is so fat, when it goes to the beach, the tide comes in.

I was just browning some ground beef - and I was struck with a moment of inadequacy. Am I doing this right? Maybe some people do this in a much more sensible way than I do. So, my question - how do you drain the fat off of your ground beef? [more inside]
posted by Tbola on Feb 5, 2008 - 60 answers

Catch a batch o' matcha?

I'm looking for good quality matcha to cook with. What are your recommendations for an online retailer in the US (or that ships to the US)?
posted by kepano on Feb 5, 2008 - 2 answers

Mason jar lids smell funny, am I forgetting something?

New mason jar lids have an orange gummy ring to help seal the lid on tight, but it smells very chemically (strong glue smell) and I'm afraid it may taint food that I put into the jars. Am I supposed to boil the lids before first use?
posted by bumper314 on Feb 2, 2008 - 6 answers

Copper pans and electric heat, do they mix?

Can I use my three-ply (out-middle-inner) copper-aluminum-stainless steel pots and pans on an electric range? Will it mess them up?
posted by aussicht on Jan 30, 2008 - 3 answers

No more rubber chicken dinners.

Help me make tender chicken breasts. Mine are always rubbery, no matter how slowly I cook them. I've even tried marinating. What am I doing wrong? [more inside]
posted by notjustfoxybrown on Jan 29, 2008 - 39 answers

how to I make salmon behave properly?

How do I make salmon "cakes"? [more inside]
posted by mustcatchmooseandsquirrel on Jan 24, 2008 - 13 answers

That Goat Has Devil Eyes!

Goat is delicious. What are some other ways to cook it? [more inside]
posted by TheWhiteSkull on Jan 21, 2008 - 22 answers

How often do you eat out and how much money do you spend on it?

How often/How much do you spend eating out, versus eating a home cooked meal? And what percentage of your net income do these categories end up being? [more inside]
posted by jujube on Jan 21, 2008 - 38 answers

Lamb breast recipes?

Anybody have any good recipes for lamb breast? [more inside]
posted by vorfeed on Jan 17, 2008 - 8 answers

For the love of Greek yogurt

Anyone know where to find a very, very fine mesh chinois or strainer? I seek one that will hold about a half gallon of liquid with a mesh similar in "fine-ness" (is that a word?) to those metal coffee filters. [more inside]
posted by cuddles.mcsnuggy on Jan 17, 2008 - 20 answers

Themed menu ideas

Can someone give me suggestions for my menu for one of my cooking classes? [more inside]
posted by lundman on Jan 14, 2008 - 4 answers

Tasty turnips?

A crate of homegrown turnips showed up in my life yesterday. I've never cooked with turnips before (hell, I don't recall ever eating them before). Do you have any particularly delicious ways of using turnips? I know I can treat them like mashed potatoes, which sounds good. [more inside]
posted by mediareport on Jan 10, 2008 - 25 answers

Bought a Tagine. Now What?

So, I have just purchased this tagine, and I've got a few questions (and wouldn't mind a recipe or three either)... [more inside]
posted by peacecorn on Jan 10, 2008 - 10 answers

I want my home-made microwave foods to be crisp, but how?

I want relatively crisp reheated food from the microwave. Can can I buy or make something to do this for me, like that silvery-coated paperboard that comes with frozen foods? [more inside]
posted by vytae on Jan 9, 2008 - 15 answers

Crunchy Granola Pizza?

I want to make pizza from scratch. I mean From Scratch. Just how far can I go? [more inside]
posted by bondcliff on Jan 8, 2008 - 36 answers

Indoor herb garden

Last summer, I was walking through Boy's Town here in Chicago when some guys handed me a mint plant to advertise some new plant delivery service in the area, focusing on plants for cooking. I did not want to raise fresh herbs last summer, but now I do and, although the mint is thriving in my mom's garden, I have lost the business card that came with it! My websearch skills are not helping me find them; anyone know the company? [more inside]
posted by crush-onastick on Jan 7, 2008 - 3 answers

I've made a blackened mess of things 3 times now...

Help- I keep burning my chana dal in the crock pot..... [more inside]
posted by mistsandrain on Jan 6, 2008 - 6 answers

Calling all (semi) esoteric foodies ...

What can I do with all these black cardamom pods? [more inside]
posted by the luke parker fiasco on Jan 5, 2008 - 12 answers

15-minute stir fry recipes?

What are some good combinations of ingredients for stir-fry? The fewer ingredients and shorter prep time, the better. [more inside]
posted by jasminerain on Jan 5, 2008 - 24 answers


Are there any askmefi-like forums that revolve around food and cooking? [more inside]
posted by xaire on Jan 4, 2008 - 18 answers

Just one cook is spoiling the broth.

How do you avoid chef's stomach? [more inside]
posted by oflinkey on Jan 4, 2008 - 32 answers

Help me unravel the mystery that is lentils

How long to cook lentils? Do I need to soak them? [more inside]
posted by sfkiddo on Dec 31, 2007 - 14 answers

Best kind of bakeware material?

For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
posted by riffola on Dec 28, 2007 - 16 answers

single-serving recipes

Cooking for one: I need some tasty, healthy single-serving recipe ideas! [more inside]
posted by logic vs love on Dec 28, 2007 - 27 answers

I'll have a number 42...

I want to cook chinese takeaway style food at home. Is there a website that will tell me how to do this? [more inside]
posted by Rabulah on Dec 28, 2007 - 12 answers

Not self-raising flour

Can self-raising flour be turned into plain flour? [more inside]
posted by popcassady on Dec 26, 2007 - 8 answers

Mmm, fresh tagliatelle...

I want to make pasta, but it's oh-so-complicated... [more inside]
posted by roygbv on Dec 25, 2007 - 19 answers

food and cooking podcasts

please recommend food and cooking podcasts or internet radio [more inside]
posted by Infernarl on Dec 24, 2007 - 7 answers

How do I clean turbot?

How do I clean turbot? [more inside]
posted by romakimmy on Dec 24, 2007 - 10 answers

Juicy roast and puffy pudding?

Cooking Filter: Perfect Roast Beef and Yorkshire pudding? [more inside]
posted by Phalene on Dec 23, 2007 - 15 answers

Hot rabbit recipe

A chilli rabbit recipe from a 'Hemphills Herbs and Spices' book. [more inside]
posted by tellurian on Dec 22, 2007 - 5 answers

Help me make the yummiest peppermint bark!

CookingFilter! I need tips and tricks for making the bestest peppermint bark EVAH. Also any favorite peppermint bark recipes. [more inside]
posted by Rosie M. Banks on Dec 20, 2007 - 8 answers

Help this impatient person learn how to cook from a book.

Help this impatient person learn how to cook from a book. [more inside]
posted by mintchip on Dec 19, 2007 - 24 answers

Out of the Frying Pan into the Ire

What's the sticky glutinous gunk I get on the bottom of the pan when I try to fry rice? [more inside]
posted by YamwotIam on Dec 17, 2007 - 23 answers

Help me make good tahini custard.

I am trying to replicate a recipe for vegan/macrobiotic tahini custard from Masao's Kitchen. I have tried a bunch of recipes but none come close. The original holds its shape well, but has a nice mushy custard feel, with all of this sweet syrup/juice around it. Does anyone have any good recipes for tahini custard that comes close to this? [more inside]
posted by laminarial on Dec 16, 2007 - 3 answers

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