Usually when I make raita, I just chuck some mint and cucumber in with some yogurt and let it sit overnight. Tasty, sure, but when I eat out, their raita is *much* thinner. Is it a different yogurt? Should I just use water? (Lemon juice, even a little bit, seems to add an undesired flavor). Something else? Thanks.
I have gorgeous white raspberries around which I would like to craft a cocktail to celebrate my lady-friend's return from a week abroad. What do you recommend? [more inside]
What are some savory vegetables that can be prepared like sweet fruit? And vice versa? [more inside]
I've been watching a number of old Good Eat's shows and one thing that's really struck me is how over-the-top some of the contraptions he designs seem to be. Some almost bordering on the point of unnecessarily complicated. Are these truly something that people replicate? [more inside]
I'm looking for a recipe for a seasonal or all-season (for southern Ontario, and this week) vegetable soup recipe (potato, tomato, both, other--whatever) that does not need a blender (immersion or otherwise). Do you have any recommendations? [more inside]
There has got to be a better way to deal with winter squashes than the hacking/swearing/brute-force method I'm using right now. What is it? [more inside]
I have a small bag full of mandarins (clementines to you yanks) that are kinda past their prime. They're not completely off (ie not mouldy) and also don't have that semi-dessicated dryness that some mandarins get. They taste more like orange juice that is a couple of days past its use-by date: slightly fermented. I do not like this taste and don't want to eat them raw, which is what I normally do with mandarins. What can I do with them besides throw them away? I've never cooked with them before and also don't know what would work well to get rid of that slightly off taste. I don't have the equipment to turn them into mandarin marmalade even if I liked marmalade (which I don't) so I would appreciate non-jammy solutions.
I'm going car camping next week, and I'd like to bring a small amount of oil to cook with. I currently have a giant jug of oil and no desire to spend $6 on a tiny glass bottle of the same stuff. is there a container I can decant the oil into that WILL NOT spill in my car? I'm also looking to avoid a leaky container in an oily nasty ziploc. Clearly a cheap or recycled option would be best, but I'd be willing to buy something if it could be washed and reused and would never, ever leak.
What recipes do you have for the leftover pulp from a juicer? [more inside]
From Star Trek (original series) to this evening, I have a burning food prep question? [more inside]
I'm a big fan of the cook-a-big-hunk-of-protein, turn-it-into-dinners-all-week thing. I need more ideas! [more inside]
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]