Is anyone familiar with Elmira stoves, especially the Northstar? My mother wants to know if they are anything special besides the obvious retro-charm appeal. My instinct is to tell her if she is going to spend this much to buy a Wolf, which is a fraction of the price. I think if the Elmiras are as well-performing as Wolfs or Vikings she might want one regardless of the cost. (I found this, but it's not quite what I'm looking for.) [more inside]
What to do with all this whiskey? [more inside]
What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
I love mayonnaise. I just loooooooove mayonnaise. I love it on burgers, on sandwiches, and in deviled eggs. I love it in tuna salad, egg salad, and potato salad. I may have, on occasion, eaten it by itself, but I admit nothing. But what other dishes highlight the diversity and deliciousness of mayonnaise? What can I do to up my mayonnaise quotient? What are your favorite mayonnaise recipes? Is there such a thing as gourmet mayonnaise? Can I find high-class, fancy mayonnaise created by mayonnaise connoissiers? I want to expand my mayonnaise horizons! [more inside]
At what "proof" will most spirits burn? [more inside]
We love lasagna. But my white sauce mixes with my red sauce and it all ends up looking pink. [more inside]
What snacks can I bring to an outdoor picnic that are easy and kosher? [more inside]
We got a huge load of bok choy in our CSA last week, and I'm at a loss as to what to do with it outside of stir-fry. Please, no more stir-fry! Bonus points for dishes that could be frozen.
Either because she loves me, or because she wants me to die early, my lovely wife bought me a deep fryer! What are your favorite recipes that end in “…deep fry until golden brown.”? I’m especially looking for recipes for fish and chips and tempura, but anything else will be appreciated. [more inside]
What should I do with all of these cherries? [more inside]
Italian Cookbook: I'm going to live in Italy for 2 months this summer. Tell me what cookbook I should bring along! [more inside]
How do I choose a great chef's knife? Feeling overwhelmed by all the choices. [more inside]
The barbecue season is upon us (at least in the northern hemisphere), and I'm now in a place that allows outdoor grilling, but I'm a neophyte when it comes to BBQ sauces and rubs. [more inside]
I need help learning to plan meals, both to improve nutrition and cut down on costs. I don't want general advice or strategies so much as specific guides and menus. What's out there? [more inside]
Casseroles hooray! Give me your favorite recipes! (Important details within.) [more inside]
Any lists of super simple meals? [more inside]
I just bought a big bag of sumac (the spice, not the poison). Now what? [more inside]
I can make apple muffins, banana muffins, and carrot muffins. So what else can I muffinise (oh, did I just invent a verb there)? [more inside]
Can you really ovenproof a non-ovenproof skillet by wrapping the handle in aluminum foil? [more inside]
What are your favorite, efficient, menu-planning sequences that use a limited set of ingredients in several different ways? [more inside]
Tis the season for cold bean salads. Sock it to me. Specifically, if you've got a recipe that calls for Cranberry Beans, I'd love to have it. I have a mess of fresh ones!
Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
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]
CookingFilter: I need cookbooks or websites that have step by step visuals of recipes. [more inside]
Help me make/find a good stir-fry sauce... [more inside]
What are your favorite tofu recipes?
Recommendations for French Cooking courses in London or Paris? [more inside]
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]
What do you take for lunch everyday? [more inside]
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]
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?
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]
Where can I find beta testers for a niche-ish recipe site? [more inside]
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]
CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? [more inside]
Where can I find fresh pasta in San Diego? [more inside]
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?
We have LOTS of dill coming up. Can anyone provide any not-too-difficult recipes to take advantage of this situation? [more inside]
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]
I've got a Mother's Day dilemma: How can I cook chorizo and eggs like my wife gets in Southern Texas? [more inside]
Best practices on home canning? [more inside]
How do I send Tofu Panang to my mother? [more inside]
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]
What should I cook with my cast iron skillet? [more inside]
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?
I have a few kilograms of nearly ripe kiwifruit - what shall I make? [more inside]
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]
A big problem and a small problem with my home made ice cream ... [more inside]
What digital cooking thermometer do professionals use? [more inside]