I'd like to win a chili cookoff. So that I can be armed with information about what appeals to the broadest audience, please tell me about your favorite chili.
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posted by mudpuppie
on Oct 26, 2011 -
45 answers
How can I salvage a delicious but dried-out pork fillet? It still tasted delicious but was too dry to eat it in the way I had intended (just cooking juices with vegetables). Does anyone know of any interesting ways of using the rest of the meat? I've got about 1.5lbs left.
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posted by joboe
on Oct 26, 2011 -
11 answers
I'm interested in exploring Moroccan cooking, and I understand that Paula Wolfert is the go-to author. Any recommendations of particular books? Any other sources you'd suggest? Thanks!
posted by Judd Danby
on Oct 25, 2011 -
13 answers
What's the best wedding-present cookbook? I'm looking for a nice, practical cookbook to give my sister & her fiance as a wedding gift (along with a starter set of quality knives), but I'm a little stumped, because the cookbooks I love are not really their style.
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posted by rhiannonstone
on Oct 24, 2011 -
65 answers
My friend is becoming a U.S. citizen! Help me find a VEGETARIAN cookbook to give her that reflects U.S. foodways. (Besides Moosewood, which she already owns.)
posted by thinkingwoman
on Oct 21, 2011 -
21 answers
What was the black or brown or dark red grain we ate with the aperitivo this week in Milan? It was served as a salad, mixed with green peas, some onion and anchovy. And yummy.
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posted by gijsvs
on Oct 21, 2011 -
7 answers
Speaking of cast-iron skillets, I have two, and they worked brilliantly on a gas stove. But now that I have a flat-topped glass stove, they work less well because they're not perfectly flat. One is a bit
convexly rounded on the outside, so some of it gets hotter than the rest; the other is
concave on the outer bottom and sort of mounded on the inner bottom, so that oil pools around the edges, around the mound, if you can picture that. Both pans work great for baking stuff like cornbread, but not so good for steaks or such. So I've got two pans I love but now understand why I could buy them cheap at thrift shops.
Question: Is there any way to make the bottoms of these pans perfectly flat again so they'll cook well?
posted by fivesavagepalms
on Oct 20, 2011 -
8 answers
Is there any reason I couldn't use
this as a kitchen torch? I just got a sous vide setup and need a kitchen torch. From my research, it seems like that one would work. Am I missing anything?
posted by long haired child
on Oct 12, 2011 -
11 answers
What can I cook with 3 or more kinds of leftover meat? With the elder Fnorde boy off at college, I'm finding more and more often that dinner leaves us with a small amount of meat left over, too small for a serving, but too big to blithely throw away. What ideas can you give me for things to cook that can use multiple different cooked meats? For example, the fridge now includes about 3 ounces each of grilled beef, pork tenderloin, and chicken legs. I'd like to use them up in a single dish. I can think of making fried rice or lo mein with mixed meat, or maybe burritos or hash. Any other ideas?
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posted by Jasper Fnorde
on Oct 9, 2011 -
30 answers
Give me a great recipe that uses chicken, galangal (fresh) and lemongrass. Other exotic ingredients OK. Probably on rice. Not too much chilli. Thanks!
posted by wilful
on Oct 6, 2011 -
8 answers
After seven years of vegetarianism, I'm opening up myself to eating meat every once in a while. I can tell you how to work with lentils, press tofu, and caramelize anything until the cows come home, I don't even know how to pick out a good cut of meat, much less what to do with it!
Beyond recipes, I'm looking for suggested reading, tips, etc on selecting cuts of meat, working with meat for flavoring (when and how you use different fats, etc), and other pointers. Assume I know most cooking techniques that would apply to non-meat ingredients, but any meat-specific techinques would be great!
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posted by silverspeak
on Oct 5, 2011 -
21 answers
i'm looking for a pic of "how to cook everything" someone modified for their friend. it might have just been the one page, but i remember it being hilarious. any help?
posted by camdan
on Oct 3, 2011 -
6 answers
What are the best (grocery store) food staples to buy in Mexico to be able to stay in and cook rather than eat out at exorbitantly-priced tourist restaurants? Details within...
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posted by lovableiago
on Oct 3, 2011 -
8 answers
People who live with others but cook for yourself: What do you cook? How do you cook it? Requesting recipes and tips, please.
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posted by Busoni
on Oct 1, 2011 -
10 answers
What kitchen tools are necessary for a home cook in a western country looking to try their hand at creating dishes traditionally found in east and southeast Asia?
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posted by nathaole
on Sep 29, 2011 -
16 answers
Best recipes with jalapenos! My garden has given me several, and I can't keep up with the few meager recipes I have that use them! One added quirk, I have a 2 year old who is ok with spice, but not mouth on fire spice, and I just made chili. Ideas? I'd hate to see these go to waste!
posted by katers890
on Sep 28, 2011 -
26 answers
CanIEatItFilter: I just sterilized a bunch of breast pumps/bottles in boiling water. Can I use that boiling hot water to cook, specifically something like pasta? The bottles were all washed with soap and water, then thoroughly rinsed before sterilizing.
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posted by Deathalicious
on Sep 27, 2011 -
24 answers
I'm considering renting a small apartment with a super-tiny kitchen. So tiny that it doesn't have an oven! Would a convection/microwave oven suit my needs? Also, do you have experience with induction cooktops?
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posted by lunasol
on Sep 26, 2011 -
27 answers
Is there a website or program that will let me select from several easy recipes, plan for a week or several weeks in advance, create a weekly shopping list and (here's the hard part) OPTIMIZE my selections so that the most perishable food gets cooked first?
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posted by somanyamys
on Sep 26, 2011 -
5 answers
At mid-life, I've finally discovered cooking. I've experimented with Lebanese, Portuguese, Moroccan and Turkish because they're my favorites. But I'm single these days and cooking for one. What are some good strategies?
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posted by deern the headlice
on Sep 23, 2011 -
13 answers
What are your favorite recipes from Yamuna Devi's
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking? [more inside]
posted by 6and12
on Sep 21, 2011 -
5 answers
Is there any good (Mac) software for making a comprehensive cookbook index from recipe ingredients?
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posted by x41-pbj
on Sep 19, 2011 -
1 answer
Are there non-aesthetic (e.g. health, cooking efficiency) reasons for removing stains from my stainless steel pans?
posted by long
on Sep 18, 2011 -
10 answers
I love to cook. I hate to chop vegetables. (Not so much that I'm willing to buy pre-chopped vegetables, though.) Press-ganging my long-suffering roommate into chopping them for me not a long-term effective strategy. Looking for suggestions of tools, brain readjustments, or ways to develop leet knife skillz (tm) to make cutting up veggies faster, less boring, or ideally both!
posted by dorque
on Sep 10, 2011 -
45 answers
Any recommendations for very easy low-carb ovo-lacto vegetarian snacks or meals other than egg dishes or tofu stir fries?
posted by shivohum
on Sep 6, 2011 -
15 answers
[BoiledChickenFilter?]My 8-year-old son and I decided to make chicken noodle soup from scratch. What to do with leftover cooked chicken?
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posted by kuanes
on Sep 3, 2011 -
26 answers
I'm looking for a red enchilada sauce recipe which is based on fresh (not dried) red chile peppers.
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posted by hippybear
on Sep 2, 2011 -
17 answers
I want to cook a Chili Con Carne quickly with the minimum of ingredients. Heresy I know, but what's the minimum I need to do this well?
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posted by seanyboy
on Sep 2, 2011 -
26 answers
For the next month or two, I need to tighten up my already very small budget. I'd like ideas for easy-to-cook meals that I can make very cheaply. Complications: chronic illness, restricted diet, and an ineffective air conditioner.
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posted by WasabiFlux
on Aug 31, 2011 -
18 answers
Any cooking shows (preferably available on youtube, or in any case for free) that features some real-time cooking? I don't require sitting through four hours of braising footage, but I just want to have a reasonable sense of how much time other people put into prep and such, which means no mise-en-place chopped vegetables at the start of the thing.
posted by Busoni
on Aug 29, 2011 -
10 answers
I went to pastry school five years ago. I was seduced away from the bakery by good money in an office job. Now I've ditched the office and have been working retail -- and just got a retail job in a bakery a month ago. I've been working in the back a little and making inroads there; now I'm baking 2/5 days a week. I feel patisserie calling me, but how do I get my confidence in the kitchen back?
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posted by fiercecupcake
on Aug 22, 2011 -
4 answers
I'd like to start cooking for myself more, and cut back on the takeout. Please recommend your favourite cookbooks that feature quick, easy single-serving meals.
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posted by smilingtiger
on Aug 21, 2011 -
16 answers
I harvested some sea salt recently from oceanside
It is quite wet so I want to dry it out
I know i could do it in the oven, but anyone have any idea how best to do it in the sun? only a few pounds...
posted by dougiedd
on Aug 19, 2011 -
7 answers
