I am considering moving to Asheville and hear a lot about how hard it is to make a living there and how over saturated it is already with entrepreneurs. I am in my mid 50's and have been a successful private chef who is now teaching cooking in various small schools and in private homes. I am not thrilled with the northeast weather and thought of Asheville as a relocation spot. Having just visited there it seemed there is a lot of food buzz going on- I know it's a "foodie" town and think I might be able to succeed there. I am concerned about the rising cost of buying a house in the area and that I could find enough work there. Any input?
I need to make one (1) simple meal a week for two (2) people. This is not something I'm necessarily good at. Details inside. [more inside]
I made some carrot soup. It has a slightly bitter after taste. Why is that, and can I fix this? [more inside]
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
I have been making my own tofu for awhile now, with highly mixed results - some days it is great, other days it is an un-holy disaster. Help me make it great every time. [more inside]
As an anniversary gift, my girlfriend got me all this cool stuff to begin learning to make sushi with. But where to begin? What is the purpose of some of these things on the left there? I get the bamboo mat but some of the other things are throwing me for a loop. Also, what would be the very best way for a beginner to jump into this world? Difficulty: I really dont want to sent anyone to the hospital from them eating some sushi I made.
Please help me compile some American versions of Scandinavian recipes. My american-scandinavian mom died a few years ago and someone stole or tossed her recipe tin. Now this california girl has found herself living in Norway, can recognize the foods mom used to make, but can't remember how to cook it!!!!!!! Please please help!!!!! [more inside]
I may have an opportunity to teach a ten week class to ninth graders about food, cooking, and sustainability. These are topics that interest me and that I pursue in my spare time, but I'm realizing I don't know as much as I thought I did-- what books, resources, concepts do I need to study in order to get a real grasp on this so I can teach it well? [more inside]
I would like to finally find a routine I can follow to eat healthy during the week and I am looking for book recommendations. Unfortunately, most nutrition/cooking books are very one-sided (only contain recipes, only discuss cooking skills, or only nutrition theory) and very biased towards some radical approach (vegatarian/vegan, very low-carb, very high-protein etc.). I am looking for the opposite - ideally a single book for learning about nutrition, cooking and planning your groceries and cooking so all the good advice is actually actionable considering having a 40-hour workweek; also without going into any dietetic extremes and based on sound science and actual practice. Details inside. [more inside]
I was just gifted a fresh Caribbean lobster caught by my friend. It was put into the freezer. Now what do I do? It's whole and rather large. I've never prepared anything like this, and googling recipes isn't helping - half say I should thaw it first, half say I should stick the whole thing in boiling water. [more inside]
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
Teach me how to make Cancoillotte cheese from things I can buy in an American supermarket or (unlikely) where to buy it for shipment to the USA (Nebraska). [more inside]
Help me find the name of this hard, pungent Italian cheese. [more inside]
My love has begun getting her foot in the door in the restaurant industry and working some kitchen shifts. Currently she brings her knives to work wrapped in a towel and rubber bands. I'd like to get her a nice knife bag/roll and have it monogrammed. I need advice on good brands/places to purchase this/what to look for! Any chefs/cooks out there have any recommends? Online stores or San Francisco shops preferred. Thanks!
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]