2226 posts tagged with cooking.
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What are some savory vegetables that can be prepared like sweet fruit?

What are some savory vegetables that can be prepared like sweet fruit? And vice versa? [more inside]
posted by minerthreat on Sep 19, 2013 - 43 answers

Do people MacGyver Alton's cooking contraptions

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]
posted by Carillon on Sep 18, 2013 - 14 answers

Vegetable soup without immersion blender?

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]
posted by flibbertigibbet on Sep 16, 2013 - 14 answers

Squashes, how do they work?

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]
posted by Kitty Stardust on Sep 13, 2013 - 36 answers

Oh my darling, oh my darling mandarin

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.
posted by Athanassiel on Sep 12, 2013 - 15 answers

two damn tablespoons of olive oil...

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.
posted by genmonster on Sep 9, 2013 - 31 answers

Source for myrtle leaves and berries

Where can I order myrtle leaves and berries online for delivery to the United States? [more inside]
posted by jedicus on Sep 6, 2013 - 6 answers

What you gon' do with all that pulp? All that pulp inside your trunk?

What recipes do you have for the leftover pulp from a juicer? [more inside]
posted by karathrace on Sep 6, 2013 - 14 answers

That taste nasty

From Star Trek (original series) to this evening, I have a burning food prep question? [more inside]
posted by silsurf on Sep 3, 2013 - 10 answers

1) Hunk o meat; 2) Cook; 3) ??; 4) Profit!!

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]
posted by peachfuzz on Sep 3, 2013 - 17 answers

Your tried-and-true vegetarian Southern food recipes?

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]
posted by charmedimsure on Aug 31, 2013 - 30 answers

When do you need to pre-heat the oven?

Is it always necessary to pre-heat the oven? [more inside]
posted by 5_13_23_42_69_666 on Aug 30, 2013 - 21 answers

I have time and tamarind paste

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]
posted by mgar on Aug 26, 2013 - 4 answers

Name this plier-like culinary tool!

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?
posted by Ogre Lawless on Aug 24, 2013 - 11 answers

Does anyone know of any good cooking classes in SF?

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?
posted by wooh on Aug 21, 2013 - 5 answers

A few questions about my first curry.

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]
posted by graventy on Aug 17, 2013 - 13 answers

Can I eat it: stanky milk custard edition.

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?
posted by sleepykitties on Aug 15, 2013 - 11 answers

stone cold soup

Please share your favorite chilled soup ideas. [more inside]
posted by lalex on Aug 11, 2013 - 19 answers

What side dish should I serve with spicy sausage?

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?
posted by Gin and Comics on Aug 8, 2013 - 44 answers

Where can I buy recipes & photographs?

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!
posted by teststrip on Aug 7, 2013 - 4 answers

Calling liver lovers

Today I was given a whole beef liver from a hormone free, grass raised calf. [more inside]
posted by BlueHorse on Aug 6, 2013 - 11 answers

What is the best way to preserve cinnamon buns for a several mornings?

Make, freeze, bake? Make, bake, freeze? Make, bake, refrigerate? [more inside]
posted by moxie_milquetoast on Aug 4, 2013 - 6 answers

Healthier PBJ equivalents

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]
posted by liketitanic on Aug 4, 2013 - 49 answers

How to dispose empty disposable propane tanks in Brooklyn?

In Brooklyn, what's the proper way to get rid of empty propane canisters from a small grill? [more inside]
posted by miniape on Aug 4, 2013 - 8 answers

Which Indian spices should I get to be able to cook Indian food?

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]
posted by never.was.and.never.will.be. on Aug 3, 2013 - 22 answers

The slow vegetable drip

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]
posted by backseatpilot on Jul 29, 2013 - 7 answers

Freezing marinated chicken?

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?
posted by mooza on Jul 27, 2013 - 6 answers

Dishes without onions or garlic

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]
posted by skycrashesdown on Jul 26, 2013 - 21 answers

What in the world do I bring to a Presbyterian covered dish dinner?

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]
posted by St. Alia of the Bunnies on Jul 26, 2013 - 32 answers

Help me get wonderful food to our guests.

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]
posted by Mistress on Jul 24, 2013 - 11 answers

Of course it was the fried rice. It was always the fried rice.

How do I make restaurant-quality fried rice at home? [more inside]
posted by karathrace on Jul 16, 2013 - 32 answers

Beyond tofu scramble and nutritional yeast ...

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]
posted by lunasol on Jul 6, 2013 - 21 answers

Bring me your zany food pairings!

What are your favorite innovative or "odd couple" food combinations? [more inside]
posted by stuck on an island on Jul 4, 2013 - 79 answers

Best combination tofu press & mold?

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]
posted by onshi on Jul 3, 2013 - 12 answers

Electric smoker safety questions - help save tomorrow's BBQ!

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]
posted by rossination on Jun 29, 2013 - 10 answers

Need to up my chicken & vegetables game.

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]
posted by rabbitrabbit on Jun 28, 2013 - 39 answers

Food and cooking on a budget in Manhattan?

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]
posted by raspberry jam and clothes iron on Jun 28, 2013 - 21 answers

Do you like your ceramic kitchen knife?

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
posted by BadgerDoctor on Jun 26, 2013 - 31 answers

The care and feeding of your supertaster

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?
posted by annekate on Jun 26, 2013 - 25 answers

Help me find passages from speculative science fiction regarding food.

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.
posted by duffell on Jun 26, 2013 - 46 answers

ISO: Confit Reference

I have an immersion circulator. Confit is delicious. What's the best reference for making lots of interesting confits? [more inside]
posted by bfranklin on Jun 26, 2013 - 4 answers

Teach me meat science, pretty please

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]
posted by Ghidorah on Jun 26, 2013 - 8 answers

July 4th without a BBQ?

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]
posted by nickhb on Jun 24, 2013 - 18 answers

One for you, One for me...

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]
posted by RingerChopChop on Jun 20, 2013 - 25 answers

What are your favorite wok recipes? (W/ a bonus question re: soy sauce)

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]
posted by mudpuppie on Jun 20, 2013 - 18 answers

What are some delicious savory recipes that call for potato chips?

Seeking unsweet recipes involving plain-flavored potato chips. Healthiness is no object. [more inside]
posted by slenderloris on Jun 19, 2013 - 31 answers

Save me from bachelor cuisine.

Cheap/easy meals needed for someone helpless at cooking. Particulars within. [more inside]
posted by xenization on Jun 18, 2013 - 26 answers

How can I learn to grocery shop and cook on a college budget?

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]
posted by seandq on Jun 17, 2013 - 29 answers

Cake Storage Strategies: Whipped Meringue Frosting Edition

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]
posted by Narrative Priorities on Jun 12, 2013 - 6 answers

Barbecue sauce you'd find at any rib joint?

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?
posted by nurgle on Jun 11, 2013 - 9 answers

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