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July 4th without a BBQ?

My mom, my brother and I will be celebrating July 4th by ourselves in my small apartment. I'd like to have a nice comfort food meal with them, but I don't have a barbeque or grill available. Here's what I do have: [more inside]
posted by nickhb on Jun 24, 2013 - 18 answers

One for you, One for me...

What are some meal ideas that feature items where each person gets their own thing -- like an individual meat pie or individually wrapped up spanakopita triangle? [more inside]
posted by RingerChopChop on Jun 20, 2013 - 25 answers

What are your favorite wok recipes? (W/ a bonus question re: soy sauce)

It's been a long time since I've had a wok. (At some point, the old one became repurposed as a popcorn popper and, while it was very good at that task, it was no longer useful for its intended purpose.) Besides popcorn, what are your favorite things to cook in your wok? Specific recipes welcome, or general ideas, with sauce ideas being of particular value. I'm not huge on seafood, but anything else is okay. (We cook heavy on the veggies and tofu.) [more inside]
posted by mudpuppie on Jun 20, 2013 - 18 answers

What are some delicious savory recipes that call for potato chips?

Seeking unsweet recipes involving plain-flavored potato chips. Healthiness is no object. [more inside]
posted by slenderloris on Jun 19, 2013 - 31 answers

Save me from bachelor cuisine.

Cheap/easy meals needed for someone helpless at cooking. Particulars within. [more inside]
posted by xenization on Jun 18, 2013 - 26 answers

How can I learn to grocery shop and cook on a college budget?

I'm going into my senior year college and have relied on a fraternity meal plan and eating out often. What should I be buying at the grocery store regularly, and what are some quick and healthy meals to make regularly? [more inside]
posted by seandq on Jun 17, 2013 - 29 answers

Cake Storage Strategies: Whipped Meringue Frosting Edition

I just frosted a cake using Martha Stewart's whipped frosting recipe, and now I'm stressing out about how to store the cake until tomorrow. Please help! [more inside]
posted by Narrative Priorities on Jun 12, 2013 - 6 answers

Barbecue sauce you'd find at any rib joint?

I'm making hot links on the grill and french fries tonight, and rather than use a bottle of KC Masterpiece, i'd like to make my own barbecue sauce. Generally I love all kinds of barbecue, but i'm looking for a sauce recipe that you'd find at any BBQ booth at any outdoor concert or event. Any ideas?
posted by nurgle on Jun 11, 2013 - 9 answers

How should I preserve my hot peppers?

I just came home from the grocery store with two fat stacks of what I think are red and green chilies. How should I preserve them? Make a jam or jelly or relish of some sort? Pickle? Roast and can 'em in oil? Ristras? Give me your best recipes and methods for taking care of a crap-load of hot peppers!
posted by Grandysaur on Jun 11, 2013 - 13 answers

Morel preparation for a n00b

I impulse-bought 0.2 lbs of morels at the market. Now what do I do!? [more inside]
posted by absquatulate on Jun 10, 2013 - 18 answers

Best practices for eating organic, minus the bugs

I get organic produce from either a local Whole Foods or farmer's market, and some items (especially lettuces) come with a fair share of bugs. I totally prefer this to ingesting a bunch of pesticides, but I would like to minimize my bug contact/ingestion as much as possible. Specific questions within. [more inside]
posted by annekate on Jun 5, 2013 - 15 answers

I'm cheap.

Given that coconut yogurt is $2 for 6 ounces and I'm casein intolerant, I'd like to find a cheaper way to make it without buying it commercially. I've seen this website, as well as this aaaaaaand this. You've tried this. How did it go? Oven or yogurt maker? Agar agar or pectin or gelatin? And most importantly - is it safe with the cultures? I don't want to get sick.
posted by luciddream928 on Jun 4, 2013 - 5 answers

Breaking out of a dinner rut

I try to plan my recipes for the week in advance, but lately I've been feeling really uninspired. Nothing's grabbing my attention. I'm looking for suggestions for cookbooks, websites, recipes, or books in general that might help me get my cooking mojo back. [more inside]
posted by synecdoche on Jun 3, 2013 - 14 answers

Freezable shortcrust pastry recipes?

For some reason, I have 4 packets of shortcrust pastry in my freezer taking up what little room I have. Can you a) recommend delicious recipes that best make use of this instead of say, puff pastry, and b) also if possible include recipes that freeze well as I'm about to have a newborn and would like to clear this space in my freezer and fill it with meals we can just defrost and cook/eat once the baby comes. Could the recipe say at what point to freeze (before or after cooking). Savoury preferred but dessert ok in a pinch. Extra points if they're toddler friendly. Even if they can't be frozen, anything that uses it up will be appreciated.
posted by Jubey on Jun 3, 2013 - 3 answers

Vegan campfood for the carnivore at heart

Going on a 2 night trip with a couple of vegans. I don't particularly like vegetables and I especially like things like butter. When camping I like to fish, make meaty chili, etc. Can I please have your tastiest things to make and do around the campfire with my vegepeople. [more inside]
posted by Iteki on Jun 3, 2013 - 22 answers

What's the quickest, cheapest, most impressive meal you've ever cooked?

I'm cooking a meal for 4 tomorrow. Snowflakes about the eaters inside but this tin reads: What should I feed us for dinner? [more inside]
posted by youandiandaflame on Jun 2, 2013 - 31 answers

What should I do with all this bacon fat?

I cook about a pound of bacon a week, and in the process generate a pretty healthy amount of bacon fat. I like to keep and use it, rather than throw it out, but my store of bacon fat has slowly been outstripping the rate at which I use it in cooking. So: what are some good uses (delicious recipes or otherwise) for my bacon fat horde?
posted by monju_bosatsu on Jun 2, 2013 - 35 answers

How do I get cooking oil off of my wall?

For the last three years, cooking oil splatters have generally built up on the wall behind our oven. I've tried getting the oil off with a number of different methods, but no dice. Any advice? [more inside]
posted by gchucky on May 21, 2013 - 33 answers

What do DINKs eat?

My husband and I may soon have two incomes. Hoorah! But how do we balance that with making food for our meals? [more inside]
posted by donut_princess on May 21, 2013 - 50 answers

Does this even do anything at all other than turn the water brown?

Why do I put Worcestershire sauce in the water when boiling pasta? That is, when the water comes to a boil, just before I put the pasta in? [more inside]
posted by SMPA on May 19, 2013 - 20 answers

Can you save our pork chops?

We grilled boneless pork chops on the propane grill w/a bit of bbq sauce last night. Is there a way to cook it further to make it more tender? [more inside]
posted by Librarygeek on May 16, 2013 - 11 answers

How should I measure dried epazote?

I have a bag of dried epazote for beans. Two problems. First, it's a mix of coarser, stalky material and leaf matter of varying fineness. Should I run it through a food processor to make it uniform (like, say, dried oregano) before measuring? Second, how much (processed or not) should I use to a pound of beans? I've seen everything from 1 tsp to 2 tbsp. One tsp of coarse would be nothing like 2 tbsp of fine, for example.
posted by obiwanwasabi on May 15, 2013 - 6 answers

What can I make with these limited ingredients?

My wife is temporarily on a very specific diet with extremely limited food options. So, we need to figure out a way to get creative here. [more inside]
posted by JPigford on May 15, 2013 - 23 answers

Any resources for meal ideas instead of just recipes?

So we clearly have the recipes question taken care of, but I need help with constructing meals. [more inside]
posted by undercoverhuwaaah on May 13, 2013 - 12 answers

Prepare-ahead vegan recipes for an electric skillet?

What are some tasty vegan recipes that can be prepared mostly ahead of time and heated (or reheated in an electric skillet? [more inside]
posted by Dr-Baa on May 12, 2013 - 7 answers

Good dishes for a potluck (difficulty level: bicycle)

Does anyone have recommendations for good potluck dishes that can be transported by bicycle, in a backpack? A lot of things that I usually enjoy making & bringing (i.e., quiche) are out because they'd get hopelessly mangled in transit. A little bit of on-site preparation is possible, but there won't be any actual kitchen facilities at the destination.
posted by Bahro on May 11, 2013 - 32 answers

Recommendations for a good Wok

So we are all into stir fry cooking now and looking for a good quality WOK [more inside]
posted by pakora1 on May 1, 2013 - 16 answers

Can I Eat It filter: I forgot to move my cheese

I bought some goat, gruyere, fontina, blue, and fancy cheddar cheeses from a gourmet cheese shop last night and left it in my car overnight (it only gets down to about 70 degrees -- if that -- at night where I live). Can I still eat it? [more inside]
posted by _Mona_ on Apr 27, 2013 - 15 answers

Which approach to sous vide?

I’ve gotten a bee in my bonnet about sous vide cooking, but I’m not sure whether I want to build from scratch, buy an integrated PID with a SSR (Dorkfood, Auber) and a crockpot, or an integrated solution like the Sidekic. I’m not in the market for more pricy options (Sous Vide Supreme and above)—unless the other alternatives really don’t cut it (especially with eggs, which apparently are a little fickle, but would be something I’d love to cook this way). What’s been your experience with these alternatives? [more inside]
posted by Admiral Haddock on Apr 25, 2013 - 10 answers

Food contest for professional cooks

Help me organize a food contest for professional cooks! The goal is to gather a number of regional cooking professionals and have them cook their version of a regional favorite food (already predetermined.) There would be a few celebrity judges and a few people who are pretty knowledgeable about food. The contest would be public and there would be a few recipes. How would you suggest this be done? What should be included? What should be avoided?
posted by Bunny Ultramod on Apr 24, 2013 - 3 answers

Help me rediscover a long lost cookbook

I would like to once again own a cookbook I used to enjoy. Problem is I don't know who it was by or what it was called. Yes, I know this is a long shot, everything I remember is contained within. [more inside]
posted by deadwax on Apr 23, 2013 - 12 answers

Setting the kitchen on fire: best practices.

A while ago I asked a question about stovetop grills. We didn't get one, but now we're considering an electric grill, which is what we had before and are comfortable with. Does anyone have a good recommendation for an countertop electric grill in the $25-75 range, preferably available on Amazon Prime? Are there any reasons why a stovetop would be Objectively Better than an electric (or vice-versa)?
posted by griphus on Apr 22, 2013 - 5 answers

Help me plan my pork (loin)

Today, Costco had a decent price on boneless pork loins so I bought one. From what I can tell, this is the "whole" loin, including blade, center, and sirloin (the tube of meat is somewhere around 2 feet long). Help me plan what to cook with part of it on Sunday, and how to process/package the rest. [more inside]
posted by sparklemotion on Apr 19, 2013 - 14 answers

Cooking Classes in DC for my friends

My friends are moving from Brooklyn to DC and I would like to gift them cooking classes in their new area. Any recommendations? A place similar to Brooklyn Kitchen, with diverse classes with a foodie, hip bent is what I'm looking for. [more inside]
posted by sweetkid on Apr 18, 2013 - 9 answers

How do I get yogurt marinades to stop sticking to the aluminum foil?

I like to marinate chicken thighs in yogurt before throwing them in the broiler. But a lot of the yogurt marinade sticks to the aluminum foil when I flip them and again when I take them out altogether. I'm losing all that tasty seasoning! Any suggestions? [more inside]
posted by Viola on Apr 11, 2013 - 9 answers

What are your most delicious rhubarb uses/recipes?

So it's rhubarb season and I've finally managed to buy a big batch, yay! I love the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday on Apr 10, 2013 - 25 answers

How do I cook these cuts of meat?

I'm a member of a meat CSA and received a couple of things this past month that I have no clue what to do with and have actually never heard of (maybe due to regional differences? I am from Texas and we got these in Maryland.) - a pork cured ham end and an arm pot roast. What do I do with these? [more inside]
posted by vakker on Apr 6, 2013 - 4 answers

So how do I clean my egg beater?

I just want to know if anybody has a tip about keeping my hand-cranked rotary egg beater clean. [more inside]
posted by cellura p on Apr 4, 2013 - 12 answers

Online recipe organiser

I'm looking for a recipe organiser where I can write my own recipes and clip recipes from the web. I can google with the best of them, and I can see there are lots of sites that can potentially do what I need, but I don't want to create a gazillion accounts for testing, so please give me your tried and true recommendations. Details inside : [more inside]
posted by snakeling on Apr 4, 2013 - 8 answers

What can I do with three pounds of canned tuna?

I've just had three pounds of canned tuna dumped onto my desk (long story). More specifically, it's a 3 lb pouch of Starkist chunk light tuna in water. Because it's a single pouch, I can't use it in installments. Can you suggest any interesting/innovative ways to use this tuna -- for a two-person household -- before it goes bad? If I have to, I'll portion and freeze it, but I'm curious to hear of any alternatives. [more inside]
posted by El Sabor Asiatico on Apr 3, 2013 - 19 answers

Freshly grated parmesan cheese - turns blue in a copper bowl?

My SO and I were having some italian-themed chicken wings, and had some fresh-grated parmesan cheese on the side in a copper bowl. After our meal, we were cleaning up and transferring the leftovers to the fridge for storage, and the cheese on the bottom of the bowl had turned a light blue. Does anyone know why this happened? Given that it happened over only a few hours to just the cheese in contact with the bowl, I'm thinking it was some kind of reaction with the copper.
posted by mikurski on Apr 3, 2013 - 10 answers

It's only two years past expiration how bad can it be for me?

Am I gonna die if I eat my beef stew? I ran out of tomato paste and used an old can of tomato sauce. Just added a tablespoon or so and poured the rest out in the sink. It's then that I noticed that the expiration on the tomato sauce was two years ago. [more inside]
posted by WickedPissah on Apr 2, 2013 - 11 answers

Kiwi or rot

I have 8 over ripe kiwi. Please give me something to do with them other than feed the wildlife. Would love to bake something, but welcome all ideas!
posted by MayNicholas on Apr 1, 2013 - 12 answers

WHEY does nobody use powder for any savory dishes?

Does anybody use whey protein powder to cook anything savory, especially any dinner dishes? I realize this is a longshot question, but web searches haven't turned up much of anything. And again, I'm looking specifically for any successful recipes that use the whey protein powder, rather than fresh whey. Thank you, o hypothetical kitchen wizards!
posted by DeWalt_Russ on Mar 29, 2013 - 11 answers

Cooking for Passover

I am hosting a dinner party and one of the guests is observing passover. I need to stay away from rice, beans, corn, and bread. I am looking for some awesome dishes / dish combinations to serve so everyone is happy. Bring on your tasty dishes.
posted by jasondigitized on Mar 29, 2013 - 11 answers

Chicken Phobic

I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
posted by amycup on Mar 26, 2013 - 21 answers

Presenting the Amazing Housewife

I have a great desire to be an outstanding "housewife". The problem is that I am terrible at cooking and I stress out over silly domestic things. How can I make it all seem effortless? [more inside]
posted by anonymous on Mar 25, 2013 - 31 answers

Cooking With Mulberries?

It's Berry Season! On my kitchen ledge I have a enormous punnet of fresh mulberries - more than we can possibly eat fresh. I need to use them up before they spoil, but it's not a fruit I'm very familiar with. Please share your mulberry recipes! (Ones involving baking would be favorite!)
posted by tabubilgirl on Mar 23, 2013 - 15 answers

Hamburger Dinner Party

How can I keep hamburgers and hotdogs warm after grilling and how can I melt cheese on burgers that are kept warm but not hot? [more inside]
posted by Fairchild on Mar 23, 2013 - 9 answers

God used CON as my dump stat.

Do good-tasting, low-acid, low-carb, lactose-free foods even exist? My body has apparently "acidic" to my enormous list of stuff I can't eat and I need some recipes and lifestyle tips. [more inside]
posted by griphus on Mar 22, 2013 - 19 answers

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