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2090 posts tagged with cooking.
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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

Bring the spice!

Summer is coming and I'll have a lot of time on my hands. What are some of the tastiest spicy foods you've ever had? I'm thinking Indian, but Cajun, Mexican and so forth are all possibilities. I'm after interesting, involved recipes that can be spicy, but are above all TASTY. What should I make? [more inside]
posted by ninazer0 on Oct 25, 2012 - 25 answers

Please share your "dark and stormy" recipe with me!

Please share your "dark and stormy" recipe with me! [more inside]
posted by iftheaccidentwill on Oct 24, 2012 - 19 answers

Segregation in the oven

Help needed on my first tenderloin. My apples touched my pork! Now what? [more inside]
posted by routergirl on Oct 24, 2012 - 7 answers

Buying doubanjiang (豆瓣酱) in or near northern VA?

Where can I find doubanjiang (豆瓣酱) for purchase in or near northern VA? [more inside]
posted by capricorn on Oct 20, 2012 - 7 answers

Thanksgiving II: The Recluckening

I need to make the best turkey you've ever tasted this Thanksgiving. My pride is at stake here, people. Help me! [more inside]
posted by showbiz_liz on Oct 19, 2012 - 46 answers

Help Me Make a Dietarily-Constrained Feast Great!

So, I need to do some vegan cooking, but there are extra limitations. Help me come up with some ideas for a fun Thanksgiving [more inside]
posted by GenjiandProust on Oct 18, 2012 - 24 answers

Plastic roast twine?

What's up with the plastic strings on my roast? [more inside]
posted by Sternmeyer on Oct 17, 2012 - 5 answers

PBS Cooking Show - Can't Remember Title

Trying to find an old cooking show but cannot remember the title. I believe it was on PBS. It was a very straightforward program. We would see a different chef/kitchen for each recipe, usually different restaurants around the USA. It was "hosted" only in voice by a woman with a strong Southern Accent. [more inside]
posted by tunewell on Oct 15, 2012 - 3 answers

Help me do barra better

Cooking barramundi- your retrospective help please? [more inside]
posted by jojobobo on Oct 11, 2012 - 6 answers

Less packaging, more deliciousness?

I drink nondairy milks (mostly almond, some soy) and eat tofu. When I have made these things in the past, I have enjoyed the results but ended up with a lot of dirty dishes. A friend recommended the Soyajoy G3, which is a countertop electric appliance that heats and grinds the nuts/beans (previously in 2005, about an earlier model). Does anyone have experience with electric soy/nut-milk makers?
posted by catlet on Oct 7, 2012 - 2 answers

I want to win the golden skillet!

Help me win the office cooking contest! I need a main dish recipe that will knock their socks off. [more inside]
posted by cabingirl on Oct 6, 2012 - 19 answers

I need extremely basic help with meal planning and grocery shopping.

I need extremely basic help with meal planning and grocery shopping. I don't even know where to start. I have a psychological block against cooking to the point where actually I'll forgo eating if it's going to be more difficult than microwaving something. [more inside]
posted by desjardins on Oct 4, 2012 - 67 answers

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