2281 posts tagged with cooking.
Displaying 1701 through 1750 of 2281. Subscribe:

Grind House, or The Mills of the Gods

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]
posted by MonkeyToes on May 21, 2008 - 13 answers

Who will help me bake this site?

Where can I find beta testers for a niche-ish recipe site? [more inside]
posted by soma lkzx on May 21, 2008 - 9 answers

Pig ears optional

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]
posted by cilantro on May 20, 2008 - 5 answers

Back in the kitchen, what do I do now?

CookingFilter: Recipes, books, and blogs dedicated to recipes to beginner cooks or cooks on a budget? [more inside]
posted by reenum on May 19, 2008 - 14 answers

Good pasta in San Diego?!

Where can I find fresh pasta in San Diego? [more inside]
posted by brynna on May 17, 2008 - 8 answers

Please help me not rue the day I planted rhubarb

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?
posted by orange swan on May 16, 2008 - 37 answers

Dill recipes?

We have LOTS of dill coming up. Can anyone provide any not-too-difficult recipes to take advantage of this situation? [more inside]
posted by Morrigan on May 16, 2008 - 28 answers

What veal cut is this, and how should I cook it?

MysteryMeatFilter: Help me identify this veal cut and a good way to cook it. [more inside]
posted by Ponsonby Britt on May 14, 2008 - 7 answers

I must impress the family

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]
posted by Turtles all the way down on May 10, 2008 - 11 answers

Tex mex chorizo and eggs?

I've got a Mother's Day dilemma: How can I cook chorizo and eggs like my wife gets in Southern Texas? [more inside]
posted by jimmydare on May 9, 2008 - 10 answers

You can take the boy out of the farm but you can't take the farm out of the boy

Best practices on home canning? [more inside]
posted by Mutant on May 8, 2008 - 17 answers

How do I send Tofu Panang to my mother?

How do I send Tofu Panang to my mother? [more inside]
posted by JJ Jenkins on May 2, 2008 - 6 answers

Avoiding Smoke Alarm Cooking

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]
posted by HeyAllie on May 1, 2008 - 21 answers

what should I cook in my cast iron pan?

What should I cook with my cast iron skillet? [more inside]
posted by peep on May 1, 2008 - 39 answers

Roasted chèvre, please

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?
posted by gentle on Apr 30, 2008 - 14 answers

What to make with kiwifruit?

I have a few kilograms of nearly ripe kiwifruit - what shall I make? [more inside]
posted by teststrip on Apr 27, 2008 - 15 answers

Article about secret restaurant techniques

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]
posted by stuart_s on Apr 26, 2008 - 14 answers

My homemade ice cream gives homemade a bad name.

A big problem and a small problem with my home made ice cream ... [more inside]
posted by Mutant on Apr 22, 2008 - 25 answers

How hot is my meat?

What digital cooking thermometer do professionals use? [more inside]
posted by wordsmith on Apr 21, 2008 - 13 answers

How long should I boil my bones for?

How long should one boil bones for to get the meat/fat off them? [more inside]
posted by emperor.seamus on Apr 21, 2008 - 11 answers

Mmmm, roast squirrel

OutdoorSurvivalFilter: Why is it necessary to skin an animal before roasting over an open fire. [more inside]
posted by hungrysquirrels on Apr 18, 2008 - 22 answers

best haroset?

What's your best haroset recipe? Happy Pesach!
posted by pinto on Apr 17, 2008 - 12 answers

Spice up my risotto!

I love risotto. I really do. But my recipe which is a chicken + spinach risotto is getting boring. I'd love to experiment a bit more. [more inside]
posted by ysabet on Apr 15, 2008 - 29 answers

WARNING: my croissants are the cooking equivalent of "Weapons of Mass Destruction"

So, is anyone else out there a frustrated wannabe Croissant Chef? [more inside]
posted by Mutant on Apr 13, 2008 - 17 answers

What to do with all these vegetables?

Does anyone have great recipes that can use up a massive bag of vegetables? I am hoping I will end up with one or two dishes, preferably that I can then portion up and freeze. [more inside]
posted by arha on Apr 12, 2008 - 17 answers

What's easy AND healthy?

Help me come up with easy, low-calorie lunches. [more inside]
posted by EarBucket on Apr 12, 2008 - 26 answers

Your favorite tomatoes suck.

Help me find the tomatoes Bertucci’s uses on their pizza or at least a close approximation. [more inside]
posted by bondcliff on Apr 11, 2008 - 19 answers

How long can I leave chicken stock in the fridge?

How long can I keep fresh chicken stock in the refrigerator before I use it? [more inside]
posted by hazyspring on Apr 9, 2008 - 9 answers

Top my homemade pizza

What are some good, unique pizza toppings? [more inside]
posted by nitsuj on Apr 8, 2008 - 91 answers

In need of rhubarb cooking advice

How do I best cook rhubarb for a sauce? [more inside]
posted by peacheater on Apr 8, 2008 - 10 answers

My Birthday is coming up !

After 50 years of success, my Mom's favorite chocolate cake recipe is now failing to meet expectations. Betty Crocker blames Crisco, and Crisco denies blame. Not only do the cakes not rise like before, they tend to sag in the middle. It's a devil's food recipe from the original BC Cookbook, and she has been using the same ingredients forever. I calibrated the oven, and even watched her make one to insure it wasn't due to an error by a sometimes forgetful 84 year old baking Ninja. Any ideas on how Mom can get her Mojo back?
posted by lobstah on Apr 8, 2008 - 18 answers

Overcoming a fish block

Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
posted by banjo_and_the_pork on Apr 7, 2008 - 34 answers

She so loco for her pollo

Help me recreate El Pollo Loco chicken for a friend who misses it dreadfully. [more inside]
posted by purenitrous on Apr 6, 2008 - 11 answers

How can I simulate this tikka masala sauce?

How can I make a tikka masala sauce just like this jar of Sharwood's? [more inside]
posted by tomwheeler on Apr 6, 2008 - 9 answers

Cooking topside of beef

I have a topside of beef - it weighs 0.65 kg - it's not huge really. What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil. Anyone got any ideas?
posted by mooreeasyvibe on Apr 6, 2008 - 13 answers

I want to assert mastery over my culinary domain

I want to make easy and tasty international recipes [more inside]
posted by reenum on Mar 31, 2008 - 14 answers

How's was that spelt again?

I want to cook with spelt berries. Do you cook with spelt berries? Please tell me why, and how to do it awesomely. [more inside]
posted by mumkin on Mar 27, 2008 - 3 answers

Why was my pork so pink?

Why did my pork roast turn pink? [more inside]
posted by otherwordlyglow on Mar 24, 2008 - 11 answers

Cooking substitutes for heavy cream?

Are there any cooking substitutes for heavy cream? [more inside]
posted by ShootTheMoon on Mar 22, 2008 - 21 answers

What is the closest thing that animals have to cooking?

What is the closest thing that other animals have to cooking? [more inside]
posted by white light on Mar 22, 2008 - 27 answers

Are there recipes where using very fresh eggs makes an especially big difference?

Of all the recipes that call for eggs, which are improved the most by using very fresh ones? [more inside]
posted by nebulawindphone on Mar 19, 2008 - 19 answers

What's easy to cook for 15 people?

I'm currently living with 14 other people. We take turns cooking for each other. So Mefites, please help me with cheap, easy and delicious recipes that are easy to scale up to very large portions. Difficulty: We only have one medium sized oven but several stove tops. Oh, and one of us can't eat chili.
posted by sveskemus on Mar 17, 2008 - 26 answers

Best way to reheat!

Help! I'm cooking a rather large batch of baked chicken tonight, but there are only two of us and I'm wanting to save the leftovers for later. What's the best way to do so? [more inside]
posted by Gideon on Mar 16, 2008 - 11 answers

Delicious Vegetarian Sandwiches

Ideas for delicious vegetarian sandwiches? [more inside]
posted by exceptinsects on Mar 15, 2008 - 43 answers

Jonesing for the taste of lime-flavored Tostitos

I love lime-flavored Tostitos. How can I duplicate that tongue-curling oh-so-nasty salty/lime-y taste at home? [more inside]
posted by MonkeyToes on Mar 13, 2008 - 18 answers

What are some inventive recipes for cooking in a dorm room?

I need your creative dorm-room cooking recipes and tips. [more inside]
posted by pumpkin11 on Mar 12, 2008 - 24 answers

so much milk, so little time

What should I make with all of this milk? [more inside]
posted by k8lin on Mar 12, 2008 - 25 answers

and sometimes one cook can spoil it by himself

I made a big pan of broth and it's bitter. How do I correct it? [more inside]
posted by johnofjack on Mar 8, 2008 - 26 answers

Tons of time to cook

My girlfriend and I are going away to a remote cabin in a few weeks and we are trying to think of what to cook while we are there. [more inside]
posted by toddst on Mar 8, 2008 - 11 answers

The Perfect Hamentaschen

Does anyone have a really great hamentaschen recipe? [more inside]
posted by Lylo on Mar 6, 2008 - 7 answers

Page: 1 ... 31 32 33 34 35 36 37 38 ... 46