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2104 posts tagged with cooking.
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Bulk Garlic Recipes

What are some good recipes that use up a lot of garlic? Bonus points if they keep well or can be frozen, because I'm talking about 2 pounds of peeled cloves, here. [more inside]
posted by Ambrosia Voyeur on Aug 20, 2007 - 30 answers

How to make awesome veggie burgers

Help me make an a really good veggie burger. [more inside]
posted by nebulawindphone on Aug 14, 2007 - 9 answers

Quick & tasty potato recipes

What are some quick & tasty recipes I can make with potatoes? [more inside]
posted by UbuRoivas on Aug 14, 2007 - 33 answers

I Need Schwetty Balls

Good bourbon ball recipe? [more inside]
posted by sonofslim on Aug 13, 2007 - 11 answers

Strongbow Chicken?

Ever tried cooking with Strongbow? [more inside]
posted by saraswati on Aug 12, 2007 - 16 answers

Making/canning preserves

I'm making raspberry preserves. I want to use half-pint jars instead of the pint jars the recipe specifies. However, I'm a little paranoid. [more inside]
posted by veggieboy on Aug 10, 2007 - 9 answers

Save our dinner, please!

Save our dinner! Please help a cooking n00b figure out how to use the saffron we just bought. [more inside]
posted by justonegirl on Aug 8, 2007 - 14 answers

Freezer meal ideas

What are your favourite "don't cook before freezing" freezer meal recipes? [more inside]
posted by acoutu on Aug 7, 2007 - 19 answers

Are tortillas compatible with sandwich toasters?

Can tortillas be used in sandwich (or waffle) toasters? [more inside]
posted by unmake on Aug 6, 2007 - 9 answers

There are poor children all over the world who would not waste that tortellini

I have a lot of fairly overcooked tortellini. What can I do with it? [more inside]
posted by oflinkey on Aug 3, 2007 - 15 answers

Pickles help

Dill ripens ...well ... now, in Montana. Cucumbers ripen in about 3 weeks to a month. Dill pickles are better with fresh dill, but the dill will have gone to seed. Hep? Do I dry or freeze the dill? Googly searches say use fresh ... like that's any help. Ideers?
posted by Wulfgar! on Jul 27, 2007 - 12 answers

Missing: Lemon basil marinade.

I'm looking for a lemon basil marinade my dad used to buy but hasn't been able to find in quite some time. [more inside]
posted by phaded on Jul 27, 2007 - 1 answer

Help me start eating more salad!

Give me some salad dressing recipes! [more inside]
posted by Becko on Jul 24, 2007 - 19 answers

"...with fava beans and a nice chianti..."

What else can I do with fava beans? [more inside]
posted by dersins on Jul 23, 2007 - 22 answers

Got any Basil-tastic recipes?

I have a big, bushy, fragrant, delightful Sweet Basil plant... and nothing to do with the astounding amount of basil it's producing. [more inside]
posted by SpecialK on Jul 18, 2007 - 35 answers

Should I buy a toaster oven with a dehydration option?

Toaster ovens with dehydrator option: any good? If it has it, is it comparable to food dehydrator quality dehydration? Any other positive experiences with particular toaster oven features or brands?
posted by ontic on Jul 17, 2007 - 2 answers

Cookbook suggestions for cooking with in season fruits and veggies

What is a good cookbook for fresh cooking? I'm looking for a cookbook that takes in-season fruits and veggies and prepares them in a way where their natural flavors come through. I don't want anything heavy like fried foods or so drenched in sugar it will make my teeth hurt. Any ideas? I was looking at How to Pick a Peach by Russ Parsons but wanted to see if there is anything else better out there before I purchased it. Thanks :)
posted by GlowWyrm on Jul 13, 2007 - 18 answers

Adding powders to liquid when cooking

Everytime I make Hamburger Helper Cheeseburger Macaroni, the powder clumps up when I add it to the liquid. How do I stop it from doing this? [more inside]
posted by Roger Dodger on Jul 13, 2007 - 13 answers

At-Home Cooking Classes in Chicago?

A good friend is getting married September 1st and I'm interested in buying for her and the Mr. a certificate for an at-home cooking lesson for the two of them--they've taken cooking classes before and dug them so I thought it might be fun for them to do it at home in their new place with their new stuff. We/they live in Chicago--does anybody have any recommendations for places? I've come up with a few on Google but I want to see if anyone's had any personal experience with this since it seems a lot of it would depend on good customer service. thanks!
posted by clairezulkey on Jul 12, 2007 - 4 answers

Quick and easy organic low carb?

Does anyone have any suggestions for quick and easy organic low carb meals, where "quick and easy" takes into account washing up time? [more inside]
posted by krisjohn on Jul 9, 2007 - 15 answers

How do I make saba maki at home?

My friends and I have recently begun experimenting with making maki at home. My favorite sushi/sashimi has always been saba, but I can't find any DIY recipes online that call for mackerel. Has anyone had any success with this kind of fish at home? I'd like to use fresh/frozen fillets, but I'm open to to the canned kind as well as it is seems fairly easy to come by. I'm also interested in any sort of non-sushi uses for the canned variety (preferably cheap ones as I am a student). I want to give it a go, but have no experience with this ingredient. What makes it taste good?
posted by macrowave on Jul 9, 2007 - 11 answers

Chemical Flavor, Liquid Smoke

Is there any brand of liquid smoke that doesn't taste like ass? Is it just me, or having I been using the wrong liquid smoke? [more inside]
posted by digitalis on Jul 6, 2007 - 15 answers

Why did blueberry puree turn to gel?

Cookingfilter: Why did my blueberry sorbet base solidfy? [more inside]
posted by dbolll on Jul 5, 2007 - 6 answers

Help me think rationally about refrigerators...

Help me think rationally about refrigerators for food and wine... [more inside]
posted by juliewhite on Jul 2, 2007 - 6 answers

Pie-Off

Help! I'm running a pie contest Sunday. I need pointers on how to set it up. [more inside]
posted by Miko on Jun 29, 2007 - 5 answers

What do I need to have in my pantry?

I'm about to move into a rented house house- what staples should I use to stock my first-ever pantry? [more inside]
posted by showbiz_liz on Jun 27, 2007 - 25 answers

So Much Yeast, So Little Time

What do I do with all this yeast? [more inside]
posted by maryh on Jun 22, 2007 - 24 answers

It ain't easy cooking green.

What do I do with all these unfamiliar veggies from the CSA? [more inside]
posted by Inconceivable! on Jun 21, 2007 - 31 answers

Can I Accidentally Poison People with Ice Cream?

Can I accidentally poison people with ice cream? [more inside]
posted by mccxxiii on Jun 19, 2007 - 27 answers

Help me eat without a kitchen

Due to works in my flat I will not have a kitchen for the next couple of months. What can i keep in stock which is easy to prepare and can be stored without refrigeration? [more inside]
posted by jontyjago on Jun 19, 2007 - 11 answers

Bork Bork Bork!

Help me learn to cook like a pro. [more inside]
posted by ikahime on Jun 19, 2007 - 24 answers

How'd they cook that egg?

How'd they cook that egg? I ordered a "fried egg, over hard," and was presented with a normal fried egg but with what looked to be the yolk removed. There wasn't a hole in the egg, but rather just the skin of the yolk laying flacid over where one would normally see yellow. Upon further inspection, the yolk was actually "sandwiched" between the two cooked sides (top side and bottom side) of the egg white surrounding the yolk hole. It wasn't a fluke, as I got two eggs like this with my order. What is this type of egg called and how'd they do that?
posted by pwb503 on Jun 19, 2007 - 17 answers

Chris Kimball's Vermont

If you read Cook's Illustrated magazine, you'll see that the editor, Christopher Kimball, is always going on about the small town in Vermont he (sometimes) lives in. I don't want to turn this into a forum for pro/anti-Chris Kimball comments, but I was simply curious if anyone knows what town it is he's always talking about?
posted by jgballard on Jun 18, 2007 - 5 answers

Non-tots

Foodies of AskMe, help me with a food-substitution puzzle-- specifically, Tater Tots. (Any other healthy substitution suggestions also welcome). [more inside]
posted by oflinkey on Jun 17, 2007 - 16 answers

sometimes you feel like a nut

How can I make boiled peanuts using my rice cooker? And other unusual things not indicated in the operators' manual? [more inside]
posted by DenOfSizer on Jun 17, 2007 - 14 answers

What foods to pair with whiskey?

I'm having a whiskey party tonight. There will be a mix of scotches, bourbons, and other whiskeys, single-malt and blended. It will not be a dinner party but I'd like to provide some hors d'oeuvres and possibly desserts. I've heard sushi is good with whiskey so I thought lox might work, and this Honey and Whiskey ice cream looks good, but does anyone have any other ideas?
posted by schroedinger on Jun 15, 2007 - 16 answers

What kind of tofu am I describing, and how do I make it?

What kind of dofu (tofu) did I have at a restaurant (made at our table), and how do I make it at home? Despite their claim, I don't think it was actually yose dofu. [more inside]
posted by JMOZ on May 28, 2007 - 14 answers

What does imitation crab meat taste like?

Does imitation crab meat actually taste good and what can I do with it? [more inside]
posted by GardnerDB on May 26, 2007 - 30 answers

2 hours now, 5 minute salads later?

SaladFilter: Help me find stuff I can prepare ahead of time, preferably won't spoil (/will survive freezing), and I can simply dump on top of mixed greens and create a delicious salad! [more inside]
posted by anonymoose on May 17, 2007 - 29 answers

Help me use my cast iron pan properly

I just purchased a Le Creuset cast iron grilling pan and after cooking a few times I realize I dont know what the hell i'm doing. [more inside]
posted by postergeist on May 15, 2007 - 24 answers

Help me find some new staple recipes!

Can you guys help me add some new staple recipes to my dinner repertoire? I have about 3 things that I cook, and I'm sick of 2 of them. I have a few ... issues ... with the kitchen that I'm trying to work around, which I've noted inside. [more inside]
posted by tastybrains on May 11, 2007 - 37 answers

Stove top cupcakes?

It's Mother's Day soon... And I want to cook/bake my mum something - but I've got no oven! Suggestions? [more inside]
posted by teststrip on May 8, 2007 - 15 answers

How to make culinary foam

How do I make culinary foam? [more inside]
posted by rush on May 7, 2007 - 9 answers

What can I make?

Is there a website that lets you input the contents of your cupboard and fridge, then shows you recipies you can make with what you have? [more inside]
posted by 6am on May 2, 2007 - 21 answers

Oh how refreshing. A question about travelling to France.

TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted by Deathalicious on May 2, 2007 - 14 answers

Korean Soapstone Pots

How does one properly heat a Korean soapstone pot? Looking for that mad-hottedness that makes the rice so crunchy and delicious... [more inside]
posted by kuujjuarapik on Apr 30, 2007 - 3 answers

A pinch of this, a dash of that

I'm about to restock my spice cabinet, and I'm hoping to get some advice on what herbs/spices/extracts I should invest in. What dried herbs/spices vary most in quality? [more inside]
posted by roundrock on Apr 28, 2007 - 24 answers

Where can I find really basic tips on how to get started with grilling?

I just bought a big grill for my new backyard but I'm feeling bad that my wife does all the grilling (she's an amazing cook). I'd like to help out more but I don't know where to start. Are there any really basic books on how to get started cooking on a gas grill? Everything I find online is a cesspool of ads or nonsense, so I'm asking here. [more inside]
posted by mathowie on Apr 22, 2007 - 35 answers

Help me prepare to eat a feast!

Is there a way to prepare for feasting (eating large meals) without feeling nauseated? [more inside]
posted by ontic on Apr 17, 2007 - 9 answers

Low-Fat Protein Bar recipes

Protein bars: Best low-fat high-protein recipes? I'm trying to cut out spending money on Luna, Balance, and Clif Builder bars, but all the recipes I can find have about as much fat as protein, and certainly don't make the minimum 30-30-40 grade. Yes, even the Alton Brown one. Alternatively, recommend pescotarian, easily portable high-protein food sources (cottage cheese isn't portable enough). [more inside]
posted by schroedinger on Apr 16, 2007 - 8 answers

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