I know it's a rule of cooking that ingredients that grow together taste good together: the same climate conditions give us the best tomatoes
and the best basil. But are there any pairs (or trios, or whatever) of foods from really really disparate parts of the world that go shockingly well together?
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posted by firstbest
on May 15, 2012 -
33 answers
I'm good with winter soups, I'm good with cold summer soups, but can't seem to find a hot summer soup I like. Send me your simmering summer soup solutions.
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posted by The Whelk
on May 12, 2012 -
18 answers
Are there any guidelines for the sizes of food called for in recipes in books and magazines? Basically, I'm wondering how long it takes for new recipes to catch up to changes in food packaging, how large is large, and who decides that?
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posted by amarynth
on May 7, 2012 -
13 answers
I have a package of quinoa from Trader Joe's with an expiration date of 3/2011. I've decided I'm going to try cooking with it as long as it's not rancid. I've never cooked or eaten quinoa before though so how do I know if it has gone rancid? Assuming the quinoa is edible, what ingredients go particularly well with quinoa?
posted by Constance Mirabella
on May 6, 2012 -
30 answers
It's that time again:
Name my X, for values of X close to
"food blog". Focused on cooking, some posts about restaurants and alcohol. I'm trying to focus locally, so Philadelphia flavor in the name a big plus.
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posted by your mom's a sock puppet
on Apr 30, 2012 -
17 answers
Can I marinate (and use a flavor injector to insert marinade into) a whole chicken using
this recipe late tonight and then cook the chicken tomorrow night? How long can I marinate a whole chicken with this recipe until I run into problems?
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posted by skjønn
on Apr 28, 2012 -
6 answers
I'm making some marshmallow treats tonight, but I need some advice.
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posted by Marky
on Apr 27, 2012 -
2 answers
What brand of bowl is Steve Spangler using
here?, the clear plastic one not the metal one Thanks!
posted by wheelieman
on Apr 25, 2012 -
1 answer
I moved a frozen whole chicken from the freezer to the fridge on Saturday morning. It's Tuesday -- can I cook it for dinner, or do I need to chuck it?
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posted by Bebo
on Apr 24, 2012 -
17 answers
Due to my mother's mental health, I was never taught to cook, and now I want to learn. However, the following complicates things...
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posted by glache
on Apr 19, 2012 -
53 answers
I want to be in love with my bumper crop of tarragon! How do I really bring out the flavor and really make it shine? The challenge is that I don't cook a lot of meat.
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posted by BrashTech
on Apr 13, 2012 -
29 answers
Are there any television shows that talk about ethnic restaurants in the United States?
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posted by Quonab
on Apr 13, 2012 -
8 answers
What specialty food items should I bring back from Paris and London? I am traveling to both places in May. Can you recommend some unique and delicious food items I can bring back with me?
(Any other travel recommendations are welcome as well!)
posted by thelastgirl
on Apr 12, 2012 -
27 answers
As a connoisseur of barbecue sauce, on a lifelong quest to either find or replicate the best barbecue sauce I ever tasted, I keep coming back to the same thing: What exactly is the key ingredient or ingredients in a barbecue sauce that really make it special? What ingredients really make the difference between a good sauce, and a really great sauce? And just how much of a difference does it make to actually cook it and reduce it rather than mix it cold? Askmefi hivemind, help me out!
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posted by Elfasi
on Apr 7, 2012 -
29 answers
I love bagna cauda. What other small, strongly-flavoured sauces or dips make a good centrepiece for a meal?
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posted by ZaphodB
on Apr 6, 2012 -
17 answers
I'll be spending Passover on my own somewhere with next-to-no Jews. I have no access to Kosher meat and a very limited supply of Matzo (no meal/farfel, etc.) and any packaged goods. Where are all the awesome, easy, vegetarian Passover recipes?
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posted by csjc
on Apr 4, 2012 -
29 answers
Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers?
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posted by The Whelk
on Mar 29, 2012 -
16 answers
I recently got a wok (I've never owned or cooked on one before). I seasoned per the instructions that came with the wok, but it seems to be looking worse for wear. What am I doing wrong?
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posted by daboo
on Mar 26, 2012 -
15 answers
Any recommendations on an Afghan cookbook? I love Afghan food and would like to recreate my favorites at home.
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posted by postel's law
on Mar 26, 2012 -
2 answers
Passover meal all planned for my family, I am making brisket, matzoh ball soup and gefilte fish. Only problem is I want to include two dear friends who are vegetarian and one of them is stictly no dairy! Since I will be so busy cooking everything else, I want to find a FAST EASY entree recipe I can make for them-- no meat, dairy or flour--would love a make ahead casserole like matzoh lasagna, but everything good seems to have cheese! If you have a recipe that fits the bill, PLEASE share!
posted by Lylo
on Mar 24, 2012 -
21 answers
I am cooking dinner for me and a friend on Tuesday. The friend used to be a chef, and I want to make her something she'll really enjoy. But there are two contraints that are making it hard for me to choose a menu.
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posted by lollusc
on Mar 23, 2012 -
22 answers
I'd like to get a chef's knife for my wife, as she has recently developed an interest in cooking. The thing is, she has pretty bad arthritis and needs a knife that would be easy to hold, something with a largish handle. Any suggestions as to brand would be great. Also I should mention we are looking for a decent quality carbon steel type knife.
posted by WASP-12b
on Mar 21, 2012 -
21 answers
My wife-to-be doesn't really like rice. I am a big fan of rice. What are some good recipes to help someone realize the wonders of rice?
She likes fried rice and sticky rice, but that's about it. I like pretty much any rice dish that there is. How do we bridge the gap?
Give me some recipes! Help me convert my future wife to a lover of rice!
posted by asnider
on Mar 15, 2012 -
37 answers
Ireland natives/Irish cooking aficionados: what are your tips to make some fantastic Colcannon?
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posted by chatelaine
on Mar 15, 2012 -
12 answers
What are some ways to kick up my cooking skills and techniques? I need to add a little more variety.
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posted by stormygrey
on Mar 15, 2012 -
13 answers
What's in WMF's Ceradur coating for non-stick pans? And is it safe to use unlike Teflon?
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posted by beautiful
on Mar 12, 2012 -
6 answers
I want to make hot and sour soup, except there are two difficulties: I'm not sure how to shop for Southeast/East Asian ingredients and I can't eat hot peppers.
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posted by griphus
on Mar 7, 2012 -
12 answers
