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2102 posts tagged with cooking.
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Can I do anything with pig skin after slow-cooking it?

I made some delicious slow-cooker pulled pork using this chow.com recipe. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?
posted by Magnakai on Jan 20, 2013 - 9 answers

Emperor Wu liked cake, but not exploding cake!

I have a very utilitarian relationship with food. I want to have a sensuous relationship with food. [more inside]
posted by Nomyte on Jan 18, 2013 - 34 answers

I wouldn't like a bag of beef or a beer or a cup of chowder...

I need some fast, easy, healthy meals that I can make while traveling. Difficulty level - ingredients often limited and I'm sick of sandwiches. Extra points for vegetarian. [more inside]
posted by Paper rabies on Jan 17, 2013 - 6 answers

Who's the Jamie Oliver of vegetarian cooking?

I'm well aware that this opinion is not shared by everyone, but I really like Jamie Oliver's style of cooking (and, I confess, presentation on tv): simple ingredients (but the best you can get), big flavours, lots of fresh herbs, very informal. The thing is, he's not that big on vegetarian recipes, and I'm making an effort to *not* eat meat 3 or 4 times a week, so could you recommend a vegetarian Jamie Oliver please? Note: I googled this phrase and google came up with Simon Rimmer, but I was kind of underwhelmed.
posted by Skyanth on Jan 16, 2013 - 30 answers

F'ing gas stoves, how do they work?

After burning my second pot and almost poisoning myself by not quite turning the knob off, it's clear that I need remedial gas stove cooking classes. [more inside]
posted by Neneh on Jan 12, 2013 - 29 answers

Light beer recipes: it's like a kitchen on a dock... cooking (with) near water.

I have 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them? [more inside]
posted by 1f2frfbf on Jan 4, 2013 - 31 answers

best places to start for a beginner chef

Hi, I'd like to start cooking meals for myself more often, but I've been overwhelmed by the number of books and websites online. Does someone know a good place to find recipes for beginner chefs, whether it be at a premium or not? Eating healthy is a priority for me as well. Thanks!
posted by da_wump on Jan 2, 2013 - 22 answers

Ideas for fireplace cooking?

Suggestions for fireplace food for a NYE party? [more inside]
posted by emmatrotsky on Dec 29, 2012 - 9 answers

Oils and health: give me a primer, please!

I'm a little bit confused about whether oils (olive, etc.) are healthy, and in what quantities they belong in a balanced diet (given their high caloric content). Should I be aiming to add them into my diet (pour a couple of spoonfuls over salad, or cook with them), or should I be aiming to avoid them, substituting other things in their place and largely or entirely forgoing them. What nutrients or other benefits do they offer my body that other foods wouldn't, if any? If they are healthy, which are the healthiest? Which are the least healthy? Are some better for eating fresh and others better for cooking with? Help?
posted by UniversityNomad on Dec 29, 2012 - 10 answers

Next up, sous vide in your hot water heater

Cooking a rib roast in wood stove? [more inside]
posted by mkb on Dec 24, 2012 - 5 answers

Mmm...braised pork...

I picked up a pork shoulder for holiday cooking. I love braising, but have only done beef and lamb. I've dug up a couple of recipes, but none has really grabbed me yet. What is your favorite braised pork shoulder recipe? [more inside]
posted by madmethods on Dec 22, 2012 - 18 answers

Vegan Gift Ideas or Vegan Cooking Classes in Denver, CO?

I am looking for gift ideas for a vegan couple who live in Denver, CO. Budget is about $80. My first thought was to find a vegan cooking class for couples somewhere in the area, but I am not from Denver and my google-fu has failed me. I'm open to any and all suggestions other than cookbooks because we have already purchased one for them. Thanks in advance!
posted by adustum on Dec 21, 2012 - 15 answers

Bakers, why is this dough bitter?

I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly on Dec 20, 2012 - 10 answers

Looking For Not so Sweet Sweet Potato Recipes.

Help needed with sweet potato side dish recipes [more inside]
posted by wwax on Dec 20, 2012 - 23 answers

Make my honey a little less runny

How can I make honey stick to roasted chicken? [more inside]
posted by JDHarper on Dec 16, 2012 - 10 answers

Throw in some beans and let 'em go...

Looking for a quality crock pot for a family of 4. [more inside]
posted by LizardOfDoom on Dec 14, 2012 - 10 answers

Brunch: My Favorite Team Sport

I am having a New Year's Day brunch and I'd like to serve some fancy things that aren't typically homemade here in the US. [more inside]
posted by jph on Dec 11, 2012 - 19 answers

Gingerbread

Gingerbread baking: I hope to make some gingerbread today. Yum. However, all of the recipes I've come across tell me to bake it in a square pan. But I really want to bake it in some bread pans - for a nice little loaf of gingerbread. [more inside]
posted by Sassyfras on Dec 11, 2012 - 11 answers

Looking for recipes that use Sumac molasses

Does anyone cook with Sumac Molasses? [more inside]
posted by InkaLomax on Dec 6, 2012 - 3 answers

Stock to Soup

What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
posted by enzymatic on Dec 6, 2012 - 13 answers

What can I make for my widowed dad to eat who is on a salt restricted diet?

What can I cook my very old fashioned, CHF widowed dad? [more inside]
posted by stormpooper on Dec 6, 2012 - 23 answers

Too many raisins!

What savory, no-oven dishes do you recommend for raisins? I have a lot of raisins, but I do not like them in sweet things (baked in bread, ugh!) and do not have an oven. They do make a great accent flavor in savory dishes. The raisins in question are golden, but I am Prime Minister of Substitution so it's rather academic what the recipe asks for.
posted by whatzit on Dec 5, 2012 - 41 answers

Practical yet Attractive Uses for narrow-necked glass bottles?

I have a few old glass bottles which I've cleaned, de-labeled, and given airtight cork tops. They're attractive bottles, about 750ml each with narrow tops, and I'd like a practical way to show them off ideally in the kitchen. I already used one to infuse olive oil and other to hold my dried dried beans rather than leaving them tied up in the pantry. What else can do with them?
posted by The Whelk on Dec 5, 2012 - 28 answers

What's on the menu: Christmas Edition

What should we make for Christmas Dinner and possibly establish as a new family tradition? [more inside]
posted by otherwordlyglow on Dec 2, 2012 - 36 answers

Dishes similar to sautéd chanterelles?

I really enjoy eating sautéd chanterelles. Can you recommend similar dishes that are quick to make (~10 min), have very few, fresh ingredients and have an elegant and mild flavor?
posted by Foci for Analysis on Dec 2, 2012 - 20 answers

Vegan Cream Cheese Doesn't Start Out Expired

Adding recipes from a digital cookbook to a digital recipe universe: how to? (iOS 10 filter) [more inside]
posted by tigerjade on Dec 1, 2012 - 2 answers

Cooking Woes

My boyfriend and I constantly fight about cooking. Are we both being too inflexible? [more inside]
posted by anonymous on Nov 28, 2012 - 50 answers

Pork-filter: Help me rescue my 'pulled pork' before it's too late!

Pork-filter: Help me rescue my 'pulled pork' before it's too late! [more inside]
posted by lovedbymarylane on Nov 27, 2012 - 18 answers

The fine art of stealth cooking at work.

I occupy a large, remote office that is rarely visited by anyone with authority. It just occurred to me that I could actually cook my lunch in my office each day. What are some tips for stealthily cooking at work? [more inside]
posted by mecran01 on Nov 26, 2012 - 29 answers

Where to base our romantic NYC anniversary trip?

Planning a surprise anniversary trip to NYC: Questions about neighborhoods (romantic walkabout?), hotels (romantic ambiance), and recreational cooking (don't burn me, bro!). [more inside]
posted by joecacti on Nov 26, 2012 - 26 answers

Food for good moods

I think my diet is affecting my mood. What should I cook to perk up my mood? [more inside]
posted by LSK on Nov 25, 2012 - 10 answers

Bones Brigade...

[AuJusFilter]I am attempting to roast a prime rib for the first time at home, and the recipe included a from-scratch jus recipe that includes "meaty beef bones," then goes on to specify marrow or knuckle bones. Unfortunately, the only butcher in town is closed on Saturdays, and my only recourse is frozen beef soup bones from the grocery store. Close enough?
posted by kuanes on Nov 24, 2012 - 8 answers

uh oh

11th hour baking question: Can i Substitute gelatin for cornstarch? [more inside]
posted by pintapicasso on Nov 22, 2012 - 5 answers

The Door is Ajar

My mother thinks I am a crazy person who will burn his house down because I don't leave the oven door slightly ajar when I use the broiler setting in my (gas) oven. Is she right? [more inside]
posted by Mad_Carew on Nov 20, 2012 - 26 answers

In prevention of scurvy, let there be plant matter.

Veggie (And Fruit) Eating Painlessly: It's not that I don't like them, but can you make them less of a pain to cook and more cost effective? [more inside]
posted by Phalene on Nov 19, 2012 - 34 answers

Large and flat or small and tall?

What size dutch oven should I buy? [more inside]
posted by queens86 on Nov 16, 2012 - 14 answers

A pan without a lid is like a pan without a lid.

I purchased a 14-inch Cuisinart open skillet and can't find a good lid for it. I measured the (radius?) and it's actually more like 14 1/8". [more inside]
posted by craniac on Nov 14, 2012 - 6 answers

Help me cook slowly

Can you recommend a reputable online store from which I can purchase a quality north African tagine? (For cooking in, not serving) Must ship to Australia at a rate that's not a multiple of the cost of the tagine itself. [more inside]
posted by deadwax on Nov 14, 2012 - 5 answers

How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue?

How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue? [more inside]
posted by archagon on Nov 12, 2012 - 10 answers

Top Rub?

What is your favorite (and tested) meat rub recipe? For beef? For chicken? For ribs? [more inside]
posted by anastasiav on Nov 11, 2012 - 16 answers

Anyone Can Cook Anywhere

Foodie living in a village. Help me cook from scratch. [more inside]
posted by Solon and Thanks on Nov 8, 2012 - 20 answers

Are they using a 2001 monolith as a cutting board?

What is the the matte black thing the chef is using as cutting surface in this video and where could I get one? [more inside]
posted by Ookseer on Nov 7, 2012 - 4 answers

How do I bake some gluten free bread?

I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free. I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread. Any Ideas? [more inside]
posted by snow_mac on Nov 5, 2012 - 4 answers

Help me make a delicious crab boil, please.

I am throwing a crab boil! Wait…how do I throw a crab boil? [more inside]
posted by Charity Garfein on Nov 3, 2012 - 14 answers

Non-intuitive food combinations that work

So when I was little I was the weird kid who mixed up food in weird and non-intuitive ways that grossed out many of my peers, but many of those combinations, discovered through largely blind trial and error, turned out to work really well - What are ones that you've discovered? [more inside]
posted by Blasdelb on Nov 2, 2012 - 132 answers

Sauces/seasonings for rice and beans?

My lunchtime staple is a bowl of black/kidney/pinto beans or lentils and brown/white rice, couscous, or quinoa with some type of vegetable mixed in. However, I get bored with the same sauces and seasonings (usually barbecue sauce, peanut sauce, salsa, or just plain with some onion and garlic) and am looking for new ideas. Must be vegetarian (dairy and eggs okay) and bonus points for *cheap* store bought sauces/dressings or homemade from ingredients I might already have in the pantry. I'm not a picky eater and am not concerned with fat/calories.
posted by sunshine37 on Nov 2, 2012 - 29 answers

cheesy like david hasselhoff

Are there any cheeses which are worthwhile to make myself? [more inside]
posted by shothotbot on Oct 31, 2012 - 25 answers

Help me prevent a macaron mess!

I went all the way to France and came back with a box of Alsa Macaron Mix. Problem: I don't speak French. How do I do this? [more inside]
posted by mippy on Oct 26, 2012 - 7 answers

Help me quick freeze my pierogi

Every year, the slow part of my pierogi making process is freezing them. Help me freeze them faster. [more inside]
posted by garlic on Oct 26, 2012 - 27 answers

Will carbonnade a la flamande be good in the crockpot?

Can I adapt this recipe for Carbonnade a la Flamande for the crockpot / slow cooker? [more inside]
posted by vorfeed on Oct 25, 2012 - 10 answers

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