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?
I have a very utilitarian relationship with food. I want to have a sensuous relationship with food. [more inside]
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]
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.
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]
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]
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!
Suggestions for fireplace food for a NYE party? [more inside]
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?
Cooking a rib roast in wood stove? [more inside]
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]
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!
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.
Help needed with sweet potato side dish recipes [more inside]
How can I make honey stick to roasted chicken? [more inside]
Looking for a quality crock pot for a family of 4. [more inside]
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]
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]
Does anyone cook with Sumac Molasses? [more inside]
What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
What can I cook my very old fashioned, CHF widowed dad? [more inside]
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.
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?
What should we make for Christmas Dinner and possibly establish as a new family tradition? [more inside]
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?
Adding recipes from a digital cookbook to a digital recipe universe: how to? (iOS 10 filter) [more inside]
My boyfriend and I constantly fight about cooking. Are we both being too inflexible? [more inside]
Pork-filter: Help me rescue my 'pulled pork' before it's too late! [more inside]
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]
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]
I think my diet is affecting my mood. What should I cook to perk up my mood? [more inside]
[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?
11th hour baking question: Can i Substitute gelatin for cornstarch? [more inside]
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]
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]
What size dutch oven should I buy? [more inside]
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]
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]
How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue? [more inside]
What is your favorite (and tested) meat rub recipe? For beef? For chicken? For ribs? [more inside]
Foodie living in a village. Help me cook from scratch. [more inside]
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]
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]
I am throwing a crab boil! Wait…how do I throw a crab boil? [more inside]
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]
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.
Are there any cheeses which are worthwhile to make myself? [more inside]
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]
Every year, the slow part of my pierogi making process is freezing them. Help me freeze them faster. [more inside]