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The slow vegetable drip

Our garden is happily producing vegetables for us, and I want to take some of this fresh, homegrown produce and preserve it. However, we're not getting large enough batches of produce to actually can or pickle. How do I work around this? [more inside]
posted by backseatpilot on Jul 29, 2013 - 7 answers

Freezing marinated chicken?

Hi! Quick question. My dear mother gave me more marinated chicken fillets than I can possibly eat at once. They've been marinating for a day, have not been frozen yet. Can I freeze some of them?
posted by mooza on Jul 27, 2013 - 6 answers

Dishes without onions or garlic

Two of my close friends are allergic to onions and garlic, and I'm running out of ideas for food to make when they come over! Please help me think of some new dishes to try. [more inside]
posted by skycrashesdown on Jul 26, 2013 - 21 answers

What in the world do I bring to a Presbyterian covered dish dinner?

I have been racking my brain all week trying to figure out a main dish to bring to a Presbyterian covered dish dinner I have to go to this Sunday. Normally this would not require this much brainpower but of course, it has a theme: international. The other challenge-we are on a pretty tight budget at the moment. I need something edible, inexpensive, and with at least a tepid nod of the head to the theme. [more inside]
posted by St. Alia of the Bunnies on Jul 26, 2013 - 32 answers

Help me get wonderful food to our guests.

I am organising a specialty holiday in Malaga, Spain for a fortnight this September. An awesome chef has come on board. Now what? [more inside]
posted by Mistress on Jul 24, 2013 - 11 answers

Of course it was the fried rice. It was always the fried rice.

How do I make restaurant-quality fried rice at home? [more inside]
posted by karathrace on Jul 16, 2013 - 32 answers

Beyond tofu scramble and nutritional yeast ...

I'm looking for some delicious, filling vegan, gluten-free breakfasts and lunches that are relatively low-starch and don't use too many fake meats. [more inside]
posted by lunasol on Jul 6, 2013 - 21 answers

Bring me your zany food pairings!

What are your favorite innovative or "odd couple" food combinations? [more inside]
posted by stuck on an island on Jul 4, 2013 - 79 answers

Best combination tofu press & mold?

I've tried making beer, wine, yogurt, granola bars, pickles, etc... and now I want to try making tofu. The requisite gear seems, basically, to be a tofu press or mold. If you've done this, please pitch in with your experience and tips for choosing among the available options & share your most excellent tofu-fu! [more inside]
posted by onshi on Jul 3, 2013 - 12 answers

Electric smoker safety questions - help save tomorrow's BBQ!

I just plugged in my Craigslisted electric smoker for the first time and it melted my (short, heavy duty, indoor/outdoor, properly rated) extension cord. Do I buy another extension cord and try again, or is this thing a fire waiting to happen? [more inside]
posted by rossination on Jun 29, 2013 - 10 answers

Need to up my chicken & vegetables game.

We do chicken and vegetables for dinner at least twice a week because it's quick, easy, cheap, and healthy. But it is so BORING! I think I need seasoning help. [more inside]
posted by rabbitrabbit on Jun 28, 2013 - 39 answers

Food and cooking on a budget in Manhattan?

How does one do food shopping and eat healthily on a very constrained budget in Manhattan? I'm looking for resources: specific stores that have 'dented' food items, websites for good local deals, etc. [more inside]
posted by raspberry jam and clothes iron on Jun 28, 2013 - 21 answers

Do you like your ceramic kitchen knife?

After a close encounter with a garbage disposal, my 15-year Chef's knife is now defunct. Thinking of replacing it with a ceramic , but have some concerns about durability and sturdiness. Specifically: 1) The claim is that a ceramic blade never needs sharpening. Is this true? 2) Is the blade heavy/sturdy enough to do heavy chopping? Could you de-bone a chicken with one? Very interested in any and all other advice and thoughts from cooks that have made the switch from steel to ceramic. Thanks
posted by BadgerDoctor on Jun 26, 2013 - 31 answers

The care and feeding of your supertaster

I'm the cook of the household. Husband is very open-minded about food, but really hates certain things — onions, peppers, fish, horseradish. He claims they are too strong, and ruin the dish because it's all he can taste. After a recent raspberry cobbler tasted incredibly bitter to him (and it was well sweetened with sugar), I'm beginning to suspect he might be a supertaster. If this is true, is there anything I can do or do we just have to avoid those foods forever? Are there methods of preparation to make things taste milder or less bitter?
posted by annekate on Jun 26, 2013 - 25 answers

Help me find passages from speculative science fiction regarding food.

Looking for sci-fi writers' imaginings of gastronomy in the future, innovative cooking techniques, haute cuisine of the year 3000, that sort of thing. Descriptions can be mundane, fantastical or technojargony. Can include imaginary or extraterrestrial ingredients. Any medium is fine (film, TV, book, etc.). Adjacent genres such as fantasy would work too.
posted by duffell on Jun 26, 2013 - 46 answers

ISO: Confit Reference

I have an immersion circulator. Confit is delicious. What's the best reference for making lots of interesting confits? [more inside]
posted by bfranklin on Jun 26, 2013 - 4 answers

Teach me meat science, pretty please

So, my meat business is spinning up. We've registered with the tax office, it's an official thing now. I've got a lot to learn, and a lot of things to figure out. We're going to be making and selling sausages, ham, smoked meats, all manner of things. Primarily we're going to be sending things online, as well as catering and possibly having a food truck to get the name out to drive the online sales. Special monkeywrench: this will all take place in Japan. [more inside]
posted by Ghidorah on Jun 26, 2013 - 8 answers

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

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