I have been tasked with cooking or baking something for the regular themed potluck at my husband's workplace tomorrow. The theme this time is (American) Southern cooking, but I don't cook or eat meat so this is a cuisine to which I have paid zero attention previously. What should I make that would come out nicely if done vegetarian? [more inside]
Is it always necessary to pre-heat the oven? [more inside]
I would like to make worcestershire sauce in my kitchen. I have an extensive spice cabinet and I can get my hands on anything and everything else necessary. I'm willing to toast, mince, simmer, ferment, and strain for as long as it takes. [more inside]
I was at a vacation home recently and came across this cooking impliment. It had a corrugated stationary anvil and a flat (IIRC) moving head. When closed the device has its drainage off to the side of whatever's being squished, sugesting that the juice is the thing here and the flesh of whatever's being pulped is neither desirable, retained, nor delicate enough to require much straining past the rather large holes. What's it for?
I'm looking for cooking classes in SF. My ideal would be a multi-week, multi-day-a-week type course, but I'd also be open to one off, or maybe a weekend series. The only things I've been able to find online are "make pasta then eat it!" type things which are fine, but ideally I'd like something a bit more serious oriented towards teaching people who to make delicious, repeatable, high-quality food. Anyone have any suggestions?
Earlier this week, I made this 'Asian-Style Chicken Curry', and it was delicious. I just have a couple of questions on altering the recipe. [more inside]
My sweet boyfriend just cooked me some delicious Bird's custard. I learned (after it was cooked) that the milk he used was the old one - the date on the container is 7/29. I sniffed it and it smells stinky to me. It is not lumpy. When you make the custard you do bring it up to a low boil, not sure if that will be a factor. Should I eat it? Would you eat it?
Please share your favorite chilled soup ideas. [more inside]
I'm looking for a side to go with spicy sausages. My imagined dish must be relatively inexpensive (I am a bit short at the moment) and easy to prepare (cooking is not my strong suit). Should serve two (leftovers are fine), and contain no fruit or fish. What's the first thing that pops into your head?
I'm looking for a publication ready recipe/photos to buy and share on a site for a food brand I'm working with. Unfortunately time rules out working with our own team and recipes. I've found snapandstir.com which is perfect but pricey - is there anything else out there? A large archive would be ideal!
Today I was given a whole beef liver from a hormone free, grass raised calf. [more inside]
Make, freeze, bake? Make, bake, freeze? Make, bake, refrigerate? [more inside]
Hi! What is as easy to throw together as a PBJ sandwich, but healthier? You can answer the question without reading what's below if you want! I eat most things, though functionally I am vegetarian at home. [more inside]
In Brooklyn, what's the proper way to get rid of empty propane canisters from a small grill? [more inside]
I have a gift card for a fancy spice store, and the only spices that are missing from my kitchen are Indian food spices, which is a shame because I LOVE Indian food. What spices/herbs/seeds/nuts should I get to be able to cook complete Indian dishes? And what should I make with them? [more inside]
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]
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?
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]
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]
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]
How do I make restaurant-quality fried rice at home? [more inside]
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]
What are your favorite innovative or "odd couple" food combinations? [more inside]
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]
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]
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]
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]
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
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?
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.
I have an immersion circulator. Confit is delicious. What's the best reference for making lots of interesting confits? [more inside]
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]
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]
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]
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]
Seeking unsweet recipes involving plain-flavored potato chips. Healthiness is no object. [more inside]
Cheap/easy meals needed for someone helpless at cooking. Particulars within. [more inside]
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]
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]
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?
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!
I impulse-bought 0.2 lbs of morels at the market. Now what do I do!? [more inside]
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]
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.
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]
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.
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]
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]
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?
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]