2178 posts tagged with cooking.
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Marsala Usage

How long do I have to consume a bottle of opened Marsala? [more inside]
posted by mmascolino on Dec 16, 2007 - 4 answers

Chopping lemongrass makes me want to chop off my hand

The boy and I are trying to make a sort of bulk Thai seasoning paste, which we've previously freezed in portions pretty successfully. One thing is holding us back, though -- the absolute )*&^&*$ we have to go through to chop the lemongrass properly. What with us using a pound or two of lemongrass, even chopping it roughly to do the rest in the food processor is a pain (literally), and the last time we did this we ended up with a whole bunch of stringy bits. Yes, we've peeled off the outer layers and chopped off the tough bit at the bottom; we typically use a large, properly sharpened chef's knife. Any other tips?
posted by Madamina on Dec 15, 2007 - 10 answers

Eat 'em before they get mouldy!

Why do my banana muffins go so mouldy so quickly? [more inside]
posted by Mutant on Dec 14, 2007 - 14 answers

Vegans do it without animal products.

I need some tried and true delicious vegan recipes. [more inside]
posted by sneakin on Dec 13, 2007 - 13 answers

sweet sweet tea

I just took a trip to Atlanta and became addicted to sweet tea. I googled for recipes and noticed a few variations in the way it's prepared (besides amount of tea bags, sugar, water). That is, some recipes call for boiling the tea, then adding the sugar, then adding *room temperature* water. Some call for adding boiling water to tea, steeping, adding the sugar, then adding *cold* water. I think one called for adding the boiling water to tea, adding the sugar, then adding *room temperature water*. etc. etc. What I'm curious about is how do the differences affect the final taste? [more inside]
posted by edjusted on Dec 12, 2007 - 33 answers

What the crap do I call this thing?

Looking for a spatula that can pick up and flip food, especially fish. These were on infomercials for a while... [more inside]
posted by shwynn2 on Dec 12, 2007 - 13 answers

Brie to bake

How do you bake a brie? [more inside]
posted by melangell on Dec 10, 2007 - 25 answers

Good microwave cooking recipes for Christmas candies, jams, etc

Surprisingly good microwave recipes anyone? I'm looking for microwave recipes for jams, candy, etc. that you've actually made and turned out surprisingly well for being cooked in a microwave. I'm particularly interested in any recipe that can be made and put in containers for Christmas gifts.
posted by GlowWyrm on Dec 10, 2007 - 8 answers

Olive Garden Artichoke Dip - but I need bread!!

I've made some artichoke-spinach dip and I'd really love to serve it with bread like the olive garden's! [more inside]
posted by Gideon on Dec 10, 2007 - 1 answer

Help me not ruin Christmas dinner for the vegetarians in the family.

Can I de-salt my lasagna filling? I'm making two spinach-pesto lasagnas and it seems I've over-salted my truly ginormous bowl of ricotta/parmesan/spinach/pesto filling. Please tell me I don't have to start over. Can it be saved? Can I add something that will take away some of the saltiness?
posted by missuswayne on Dec 9, 2007 - 21 answers

Doing The Unstuck

Thanks to my own stupidity, I managed to get two saucepans stuck one inside the other, with the lower one apparently containing a cavity of lower pressure holding the upper pan in place. Is there any way to get them apart without causing injury or property damage? [more inside]
posted by dw on Dec 5, 2007 - 30 answers

river rock for cooking project

Where in nature can I find a dinner plate sized rounded flattish rock that can be heated to high temperatures without exploding? [more inside]
posted by Infernarl on Dec 2, 2007 - 20 answers

Biscotti of the Gods

I have a newfound biscotti obsession. So far I have made a fabulous chocolate chip and toasted almond biscotti and a rather insipid one with matcha and almond. What other ingredients make great biscotti? What can I add to the matcha biscotti to make it more interesting? [more inside]
posted by arcticwoman on Dec 1, 2007 - 17 answers

Making the most of a Le Creuset Dutch oven.

Help me make the most of my new Le Creuset Dutch oven. [more inside]
posted by tulseluper on Nov 28, 2007 - 21 answers

Versatile alcohol for cooking

Yes, I know each recipe is best with a specific type of alcohol, preferably from the region that the cuisine originates from. But it simply not economical to have so many different bottles of alcohol If I only could have half a dozen bottles of alcohol to cook with, what would they be? Any specific vintage/brand recommendations. Bonus question: How to solve the "wine goes bad in a few days" problem, when I don't drink on a regular basis?
posted by jytsai on Nov 28, 2007 - 20 answers

Arepa flour in NYC?

Where can I buy masa precocida or masarepa (corn flour for Arepas) in subway accessible parts of NYC? Also what kind is better for homemade arepas?
posted by riffola on Nov 26, 2007 - 11 answers

once a month freezer cooking carnivore diet on the go for cheap

I want to great a food plan/way of eating with the following requirements: Paleo/carnivore (animals--esp. cow and pig, high fat in animal fat, fish, leafy greens) Once a month cooking (or twice) Cheap in NYC apartment (i.e. no deep freezer to buy whole animals) On the go (on average, four days out of week I only eat breakfast at home) [more inside]
posted by Furious Fitness on Nov 25, 2007 - 10 answers

Slooooooow food

We're looking for all-day cooking projects - we're willing to rise at dawn, source esoteric ingredients, spend hours chopping, whatever it takes. [more inside]
posted by peachfuzz on Nov 24, 2007 - 37 answers

Like little pillows of heaven

Does anyone have a recipe that would reproduce restaurant-style pita bread? [more inside]
posted by bibliowench on Nov 23, 2007 - 11 answers

Capon for Thanksgiving

Anyone have any tips for roasting a capon? [more inside]
posted by mccarty.tim on Nov 20, 2007 - 6 answers

Cooking more with yonder crockpot.

I am craving slow-cooked goodness. Please share your favorite crock-pot recipes! [more inside]
posted by actionpact on Nov 19, 2007 - 24 answers

I need to find cooking lessons in Los Angeles. Not looking for a formal degree program, just the basics.

I need to find cooking lessons in Los Angeles. Not looking for a formal degree program, just the basics. [more inside]
posted by Mr_Crazyhorse on Nov 18, 2007 - 4 answers

How do I get fried chicken smell out of not-very-washable clothing items?

How do I get fried chicken smell out of fabrics? I would just wash them, but two of them (a jacket and a shawl) aren't very washable. [more inside]
posted by fiercecupcake on Nov 16, 2007 - 15 answers

Chunky pasta?

Another pasta sauce question but with a few additional requirements... [more inside]
posted by widdershins on Nov 15, 2007 - 14 answers

Should I buy a crockpot?

Does a crockpot really improve the flavor of the food or make your life easier? [more inside]
posted by davar on Nov 11, 2007 - 37 answers

Why does boiling cause some foods to float?

Why does boiling cause some foods to float? [more inside]
posted by be11e on Nov 10, 2007 - 13 answers

Pass me the homemade bread.

What parts of your cooking do you strictly DIY? I'm looking for more ways to incorporate "doing it myself" into my cooking. [more inside]
posted by lucyleaf on Nov 9, 2007 - 79 answers

Anatomy of a vintage appliance. Help me figure this out and start cooking!

The vintage oven/range in my new apartment is so obviously awesome. And my landlord says it works. But how? [more inside]
posted by iamkimiam on Nov 9, 2007 - 17 answers

It

Help with crock pot roast recipe! [more inside]
posted by I_Love_Bananas on Nov 4, 2007 - 19 answers

Got rice [cooker]?

I wish to end my barbaric method of cooking rice in a saucepan. I'm stuck between the Zojirushi NS-LAC05, NS-ZCC10, and NS-TGC10. I've checked the product comparisons. Will I miss not having "Extended Keep Warm" - and how is that different from the already-present "Automatic Keep Warm" anyway? What in the world is this "Rinse-Free" and "Sweet Rice" settings, and will I miss them? Is "Cake" decent? Why is picking a rice cooker so complicated? [more inside]
posted by Xere on Nov 3, 2007 - 26 answers

How long will an open tin of goose fat last?

How long will a tin of goose fat last once opened? [more inside]
posted by generichuman on Nov 3, 2007 - 8 answers

Help Me Fake Some Farro

I want to replicate a dish I had in Bordighera--it was basically farro doused in very good olive oil. [more inside]
posted by everichon on Oct 29, 2007 - 3 answers

What the duck?

How to cook a duck? [more inside]
posted by timeistight on Oct 28, 2007 - 12 answers

Can you reccomend documentaries about line cooks or kitchens?

I am looking for documentaries about line cooks or restaurant kitchens. [more inside]
posted by notchristopher on Oct 24, 2007 - 20 answers

But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla.

How do I make a great mole (poblano)? [more inside]
posted by mek on Oct 24, 2007 - 7 answers

SurvivalistFilter part 3: Homemade MREs

Survivalist/LazyStudentFilter: I need advise on the feasibility of making my own "canned" meals (but without the can), using boil-able/freezable/microwavable plastic pouches, a vacuum sealer, and a pressure cooker. May interest cheap and lazy students, busy people, and survivalists - if it works. Details inside... [more inside]
posted by jytsai on Oct 23, 2007 - 12 answers

Planning Budget weekly menus?

Tips for planning home cooking menus? [more inside]
posted by frwagon on Oct 22, 2007 - 7 answers

Cancelling out spicy odors?

Is it possible to make Indian food without smelling up the joint? [more inside]
posted by knave on Oct 22, 2007 - 7 answers

I hate cooking. I need to love it.

I hate cooking. I hate cooking. I really, really, really hate cooking. I need to learn how to love it. [more inside]
posted by WCityMike on Oct 20, 2007 - 87 answers

Is it healthier to wait after cutting garlic before cooking it?

Is it healthier to cut garlic, wait a while, and then cook it (as opposed to cut-then-cook-right-away)? [more inside]
posted by tractorfeed on Oct 17, 2007 - 16 answers

Glorious homemade applesauce ... a big, delicious, warm bowl of it is on my counter. Do I let it cool before refrigerating ?

Glorious homemade applesauce ... a BIG, delicious, very warm bowl of it is on my counter. Do I let it cool before refrigerating ?
posted by R. Mutt on Oct 14, 2007 - 18 answers

Do convection microwave ovens work?

Do convection microwave ovens work? [more inside]
posted by Nelson on Oct 11, 2007 - 10 answers

Living in Ottawa, how can I get a hold of some powdered vegetables?

Living in Ottawa, how can I get a hold of some powdered vegetables? [more inside]
posted by Nish ton on Oct 9, 2007 - 5 answers

What are those crazy noodles?

The noodles in "Mr. Mom"...Hollywood trickery? Or, a real food? [more inside]
posted by AlliKat75 on Oct 9, 2007 - 7 answers

What is a vegan dessert that tastes like real food?

Help me make a vegan friendly desert that doesn't taste like substitute food! [more inside]
posted by BobbyDigital on Oct 7, 2007 - 43 answers

Short Oven?

Is there an appliance that is between a full oven and a convection toaster oven? [more inside]
posted by Hillman Cobs on Oct 7, 2007 - 6 answers

Do you *have* to cook pot?

I want a definitive, science-backed answer and I can't find it -- do you have to heat marijuana to a certain temperature in order for it to be psychoactive when eaten? [more inside]
posted by Camofrog on Oct 6, 2007 - 16 answers

How do I make chapati (Indian bread) correctly?

What can I do to stop my home-made chapati from falling apart when I try to flatten it for cooking? [more inside]
posted by janetplanet on Oct 4, 2007 - 7 answers

Cooking without actually cooking...

I recently started college, and having discovered the utter boredom that is dining hall cuisine, have begun to crave home cooked food, or at very least, ME-cooked food. So what can I cook with a bare minimum of kitchen hardware? [more inside]
posted by weaponsgradecarp on Oct 2, 2007 - 28 answers

What's to eat in Albania?

What kind of food will I be eating when I go to Albania, both what's available for me to cook myself and what others will be cooking for me?
posted by dubadubowbow on Oct 1, 2007 - 6 answers

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