What are some great recipes that involve taking some thing, adding an entire bottle of wine, a couple of minor ingredients (salt/pepper/herbs/vegetables for savory, sugar/spices/fruit for sweet) and then cooking it slowly for many hours? Especially recipes where it doesn't matter that the wine is probably exceptionally bad.
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posted by Deathalicious
on Dec 23, 2011 -
43 answers
Can anybody recommend a top notch butcher shop in Portland, OR (actually even better would be Beaverton/Hillsboro)? Sometimes for special occasions I'd like to step up my cooking a notch, including getting more specific cuts or prep, asking questions, etc, and actually
interacting with my butcher.
posted by madmethods
on Dec 22, 2011 -
10 answers
Hit me with an awesome sweet potato based recipe! No yucky sugary ingredients, please.
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posted by peep
on Dec 20, 2011 -
50 answers
What are some delicious high-fiber (and ideally high-protein and low-carb) foods I could eat for breakfast?
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posted by Eshkol
on Dec 17, 2011 -
44 answers
Pork problems - I just found out that a pork butt is really a shoulder. I'm living in Germany, and I asked for a pork butt using the German "hinterschinken" and pointing at my own butt for reference. The butcher asked her boss, then went into the back and pulled out a piece and sold it to me. Now I'm pretty sure I have the wrong cut of meat for the carnitas I'm making tomorrow, so I went out and got an actual shoulder. Now my question is - what do I do with the actual butt piece I now have? Is this a ham? Obviously, I'm pretty clueless when it comes to meat cuts. Please help me make my mistake delicious.
posted by monkey!knife!fight!
on Dec 10, 2011 -
14 answers
How do I ask for a raise? Or a re-promotion to a spot I was previously demoted from? Or maybe both? I don't know. Of course there are special details inside.
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posted by theichibun
on Dec 9, 2011 -
4 answers
Pastry chefs: I'm making pastries with a very sticky cream cheese dough that needs to be rolled out thin. Advice on rolling without flouring too heavily with a granite countertop?
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posted by SpecialK
on Nov 30, 2011 -
19 answers
I have this cast iron
Ikea Identisk wok. After I first cooked with it many months ago, it got
these brown stains. I then set it aside, not knowing what to do. I hadn't seasoned it before. How can I clean/season/whatever it to make it good again, and how should I be using/cleaning it to prevent this from happening in the future? Or should I just go with non-stick for stir-fries from now on?
posted by shivohum
on Nov 30, 2011 -
7 answers
What are the essential spices to have around for cooking modern, eclectic/internationalized vegetarian food?
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posted by threeants
on Nov 29, 2011 -
17 answers
I'm want to cook my husband a special 30th birthday breakfast. The snag, I can't cook. Help.
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posted by Nufkin
on Nov 29, 2011 -
17 answers
I made pumpkin puree last Wednesday with the hopes of turning it into a pie. Alas, my sister brought the pie so I still have the puree in my fridge. I want to use it up - any ideas?
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posted by Elly Vortex
on Nov 29, 2011 -
34 answers
Crockpot yogurt: I've tried this twice now, both times delicious and creamy...but the viscosity of glue. What's going on here?
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posted by iamkimiam
on Nov 29, 2011 -
30 answers
Help restore harmony to our home. Do we need a food processor? Do we want a food processor? (more inside)
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posted by kestralwing
on Nov 27, 2011 -
55 answers
Please give me your suggestions for homemade holiday snacks that I can make and give to my co-workers. (Sorry, kind of long.)
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posted by methroach
on Nov 24, 2011 -
15 answers
I want to make infused herbal vinegars for holiday gifts, but I'm bewildered by all of the different recipes and ratios online. And I don't have enough time to experiment!
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posted by anonymous
on Nov 22, 2011 -
1 answer
Gluten-free Thanksgiving. My youngest sister was diagnosed with Celiac disease at the beginning of this year. She will be coming home for Thanksgiving and I'd like to make some gluten-free dishes for our family pot-luck style dinner. The interweb is chock-full of gluten-free recipes, but I don't know which ones are good and which are just meh. Please share your favorite gluten-free Thanksgiving-y recipes!
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posted by netsirk
on Nov 21, 2011 -
29 answers
I need to cook a 16-18lb bird and a 19lb sirloin, and I want to do it with fire, but I'm not sure my plan is a good one.
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posted by cmoj
on Nov 21, 2011 -
5 answers
Say hypothetically, that you had half of a pigs worth of unrendered and raw pork fat trimmings in your freezer, apparently about 20 lbs, that your butcher handed you when they returned the rest of your, now disassembled, half pig. What would you do with it?
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posted by Blasdelb
on Nov 16, 2011 -
19 answers
I'm participating in a Thanksgiving potluck this weekend. I've been assigned a corn based dish - possibly a casserole of some sort. I'm not a good cook, but can manage simple things. Does anyone have any favorite corn based recipes that are more involved than heating up frozen or canned veggies?
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posted by codacorolla
on Nov 16, 2011 -
31 answers
My roommate and I were planning to host Thanksgiving dinner for 12 people, but the gas has been turned off in our building and we don't know if it will be back on by next week and I have no stovetop or oven to use if it doesn't come back on. Help me figure out a plan B menu that I can cook with only a microwave, a toaster oven, and a 5 quart oval slow cooker.
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posted by Neely O'Hara
on Nov 15, 2011 -
19 answers
I want to ship a holiday food package to my broke, vegetarian, home-cook friend. I need specific recommendations from cooking vegetarians and people on extreme budgets as to what items would be most appreciated.
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posted by xo
on Nov 13, 2011 -
43 answers
I need suggestions and recipes for cooking for 20 people. Challenge: the food has to be microwavable.
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posted by kirkaracha
on Nov 10, 2011 -
16 answers
I'm looking for a cookbook which has typical recipes from all European countries to give as a gift - but as a cooking novice, need some help!
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posted by cornflakegirl
on Nov 9, 2011 -
5 answers
I'm curious if cooking sous-vide could improve on being lazy and well fed, but discussing the technique with my gf she asked reasonable questions I can't find the answer to.
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posted by monocultured
on Nov 8, 2011 -
21 answers
I am planning to make dosa for the first time this weekend, with perhaps a foray into uttapam. I have appropriate ingredients (and access to an Indian grocery), but no special equipment. Help me make them the best they can be!
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posted by expialidocious
on Nov 7, 2011 -
9 answers
We visited the local Mexican market today, and bought a ton of stuff...and I need some help figuring out what to do with it. I need recipes/ideas for what to do with: fresh guava, dried pasilla chiles, a massive pork cheek, frozen shredded coconut, cajeta, and a ton of limes (12 for one dollar!!!).
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posted by guster4lovers
on Nov 6, 2011 -
6 answers
