I spent the past week sleuthing online for vegetarian cooking classes in San Francisco and don't have much to show for it. Help!
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posted by Captain Chesapeake
on Mar 4, 2012 -
3 answers
I'm on a quest for a malted milk ball recipe (like Whoppers / Maltesers)
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posted by brool
on Mar 3, 2012 -
4 answers
I'm temporarily eating a very limited diet. Can you help me come up with meals?
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posted by mchorn
on Mar 1, 2012 -
20 answers
Your favorite Chicken Casseroles with real vegetables and no hash browns? What is in them? How much? Double points for links to recipes that you love. Please limit my need to think or experiement.
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posted by bilabial
on Feb 29, 2012 -
20 answers
Please recommend good books that discuss the theory of food taste and design—analyzing flavors and textures, figuring out pairings, that sort of thing. Either savory or dessert-centered would be fine.
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posted by Bardolph
on Feb 28, 2012 -
11 answers
Do cooking oils containing polyunsaturated fats peroxidize or go rancid before the smoke point? Common advice says that the smoke point is when cooking oils go bad, but sites like
and other websites for saturated fat and against polyunsaturated fat imply that free radicals are formed from sitting on the shelf in a clear bottle, heating it to less than the smoke point, and the refining process(which heats the oil). What exactly is the truth here?
posted by vash
on Feb 28, 2012 -
10 answers
Question for vegetarians: what are your favorite recipes/meals to cook for meat eaters?
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posted by cairdeas
on Feb 24, 2012 -
42 answers
How safe to use is a gas range that got a little bit waterlogged previously?
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posted by drea
on Feb 24, 2012 -
5 answers
Just got a gift from a Metafilter-ian in Australia of ground wattle seed, which I'm super exited about! Now I need some delicious recipes to cook with it. I have a Valentines party to go to later today, so I'm especially looking something dessert-y to share (but other recs are also welcome!)
posted by kittenmarlowe
on Feb 14, 2012 -
5 answers
We are cooking a Valentine's Day dinner of salmon together tomorrow. What are some good (vegetarian) sides to go with? Wine? Simple dessert? What else am I forgetting?
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posted by charmedimsure
on Feb 13, 2012 -
22 answers
Where can a novice chef find the ingredients to, and best prepare Kobe Beef sliders at home?
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posted by cgomez
on Feb 10, 2012 -
7 answers
Seeking yummy vegetarian entrees that don't need to be eaten immediately after cooking.
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posted by feets
on Feb 6, 2012 -
25 answers
I've been offered a goose. To eat. The only catch is...I'll be processing it. If you've ever taken a goose from field to table, please advise me on best practices.
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posted by MonkeyToes
on Feb 6, 2012 -
11 answers
MisterBen needs recommendations for a very specific kind of Indian cookbook – one that’s organized by technique, not by course or ingredient. Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook. The idea is to learn reusable techniques and general concepts of what flavors are used together.
What he already has: Madhur Jaffrey’s classics, Raghavan Iyer’s “660 Curries”, and Vikas Khanna’s “Flavor First”, which are used as bibles. Almost all Indian ingredients can be found in our area, and he is comfortable at making his own masalas, so feel free to recommend books you might think of as advanced.
posted by matildaben
on Feb 6, 2012 -
6 answers
Are there any newish TV shows actually about cooking out there? All the recent food-related shows I've seen are about people being angry with each other, rather than teaching about food and cooking.
posted by Harald74
on Feb 3, 2012 -
24 answers
I'm looking for more fiction that features detailed or frequent mentions of food. For example Iris Murdoch's The Sea, the Sea with its talk of "fresh hot buttered toast, with or without the addition of bloater paste". Bonus points if they're set in the UK, but I'd love any suggestions!
posted by teststrip
on Jan 31, 2012 -
50 answers
I'm pan cooking Whole Foods bulk raw almonds, amd I'm trying to get them crunchy rather than chewy or mealy. I'm sauteeing them over med-high heat in a 10" skillet with a little olive oil and salt. Should I toast them low and long or hot and quick?
posted by the sobsister
on Jan 28, 2012 -
12 answers
Chefing for two? What recipes/menus are good for a "cooking date" night, and will keep my boyfriend and I occupied for a couple hours on a Sunday evening? Frugality level: high. Dietary restrictions: none
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posted by itesser
on Jan 13, 2012 -
27 answers
A friend is opening up a new sandwich shop and wants me to come work for her. I'm a decent home cook, but I've never worked in a restaurant kitchen; how do I learn about restaurant processes and techniques?
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posted by WorkingMyWayHome
on Jan 1, 2012 -
15 answers
I baked a potato (skin rubbed with olive oil and kosher salt before cooking), and stupidly left it in a cold oven for a few days. Looks ok (kind of shriveled, but not bad). Is it safe to reheat and eat?
posted by I'm Brian and so's my wife!
on Dec 31, 2011 -
22 answers
We have a few random ingredients. Is there a website where you put in what you have and it tells you what can be made with those ingredients? Alternately, what should we make for dinner (for two) with what we have?
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posted by clorox
on Dec 30, 2011 -
21 answers
I've come into possession of a number of lamb hocks. I have no idea what to make with them and I'm having difficulty finding recipes that call for hocks rather than shanks or ribs or roasts. What does one do with lamb hocks? Can one substitute hocks for some other cut of meat? I'm a good cook but at a loss regarding how to use these.
posted by Wisco72
on Dec 27, 2011 -
7 answers
