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I want your best recipes for turning comfort foods into health foods without sacrificing satisfaction. [more inside]
posted by Rory Marinich on Jun 25, 2012 - 33 answers


Some assembly required

I like foods that require assembly of delicious and interesting components while eating. At the moment, I'm also not interested in cooking. Do you have any ideas? [more inside]
posted by A Terrible Llama on Jun 19, 2012 - 38 answers

How do I eat without cooking?

I know how to cook from scratch. Help me not do that this summer. [more inside]
posted by Wordwoman on Jun 18, 2012 - 29 answers

Help me make vegan fettucini alfredo

Help me find an awesome vegan alfredo recipe? [more inside]
posted by dotgirl on Jun 18, 2012 - 9 answers

having trouble feeding myself!

I have a wheat allergy that I am terrible at managing, no real kitchen in my tiny apartment, no cooking skills, no time management skills, a fully-tested inability to wash food containers when I do manage to bring food to work, and sugar issues (hypoglycemia). As a roughly middle-aged human, I would like to try to get this under control and am looking for creative ways to do it/obvious ideas that haven't occurred to me. [more inside]
posted by thegreatfleecircus on Jun 18, 2012 - 20 answers

Do most men fear cooking naked?

Do most men fear cooking naked? [more inside]
posted by kyrademon on Jun 15, 2012 - 82 answers

Help us save our coconut rice

Recipe Rescue: Help us do something with this borked batch of coconut rice. [more inside]
posted by ThaBombShelterSmith on Jun 12, 2012 - 9 answers

Chewy rice?

How do I get that soft, chewy consistency to the rice I make at home? I'm thinking about the consistency of the rice in bibimbap - or to get really specific, the rice at Astor Mediterranean in Washington, DC. [more inside]
posted by lunasol on Jun 11, 2012 - 21 answers

Ok, it's possible I am just grasping at straws to find an excuse to own an iPad.

I'm trying to figure out if a iPad is what I'm looking for to help me reduce my physical books, particularly cookbooks and printed (from the internet) recipes. I want to know first whether iPad is the way to go for my specific needs (details within) and then, if an iPad is what I want, which generation iPad & apps would help me do what I want. Or maybe there is a better solution? [more inside]
posted by pupstocks on Jun 9, 2012 - 22 answers

"Red, Green, or Christmas?"

I'm dying for green chile. Try as I might, I can't find New Mexican green chiles anywhere in Sacramento. [more inside]
posted by luciddream928 on Jun 6, 2012 - 19 answers

Real cooking, please!

Please help me find videos of chefs cooking (not performing) and/or a real, working restaurant kitchen. [more inside]
posted by underthehat on Jun 6, 2012 - 10 answers

Who wants pancakes?

It has been a lifelong dream of mine to be able to cook more than two pancakes at a time. Given that goal, I'm looking for recommendations for an electric griddle. What can you tell me about yours? [more inside]
posted by bondcliff on Jun 4, 2012 - 13 answers

Spoiled for Choice, Sour by Choice?

Sour Milk, Soured Milk, and Spoiled Milk. Is there an effective chemical difference? To what extents are any and all unsafe to cook and eat? [more inside]
posted by Ambrosia Voyeur on May 30, 2012 - 9 answers

Nice meals to make for meat-eaters and veggies

RecipeFilter: Sometimes I'd like to prepare a nice meal for one or two friends (usually meat-eaters) and myself (pescetarian). I need a couple recipes to keep on hand that will satisfy everybody. [more inside]
posted by ista on May 29, 2012 - 10 answers

Chicken Chunks At Home?

How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints. [more inside]
posted by The Whelk on May 28, 2012 - 7 answers

Expensive Coconut Flour Going to Waste!

I got suckered into buying coconut flour; now I'm moving in four weeks and want to use it up. What can I make with this stuff? [more inside]
posted by thelastcamel on May 27, 2012 - 8 answers

Mastering ramen.

Find me a month-long cooking class in Japan. [more inside]
posted by graphtheory on May 26, 2012 - 7 answers

induction cooktops

Tell me about the merits of induction cooktops. [more inside]
posted by wilful on May 17, 2012 - 29 answers

Comfort foods of the world! I wish to cook and eat you!

I want to amass a collection of comfort food recipes, and I want them to be from as many different cultures and cuisines as possible! [more inside]
posted by Narrative Priorities on May 17, 2012 - 40 answers

In need of a cornbread recipe.

Looking for a cast iron skillet cornbread recipe. [more inside]
posted by jsturgill on May 16, 2012 - 19 answers

One world, one pantry, all that jazz

I know it's a rule of cooking that ingredients that grow together taste good together: the same climate conditions give us the best tomatoes and the best basil. But are there any pairs (or trios, or whatever) of foods from really really disparate parts of the world that go shockingly well together? [more inside]
posted by firstbest on May 15, 2012 - 33 answers

Hot soups for hot weather?

I'm good with winter soups, I'm good with cold summer soups, but can't seem to find a hot summer soup I like. Send me your simmering summer soup solutions. [more inside]
posted by The Whelk on May 12, 2012 - 18 answers

It tastes like Spring in alcohol form!

Bärenjäger honey liqueur: what can I do with it? [more inside]
posted by torisaur on May 12, 2012 - 15 answers

Can you tell me the title and author of this book?

Help me ID a book about food! (More below.) [more inside]
posted by laskagirl on May 11, 2012 - 2 answers

Can I freeze it, thaw it, then eat it?

Can I freeze beef aspic? [more inside]
posted by Rube R. Nekker on May 9, 2012 - 6 answers

I'm looking for recipes that are basically the hardcore level of food.

I'm looking for recipes that take, literally, days to make and are incredibly labor intensive. [more inside]
posted by rileyray3000 on May 8, 2012 - 34 answers

How large is a large onion?

Are there any guidelines for the sizes of food called for in recipes in books and magazines? Basically, I'm wondering how long it takes for new recipes to catch up to changes in food packaging, how large is large, and who decides that? [more inside]
posted by amarynth on May 7, 2012 - 13 answers

Keen on quinoa

I have a package of quinoa from Trader Joe's with an expiration date of 3/2011. I've decided I'm going to try cooking with it as long as it's not rancid. I've never cooked or eaten quinoa before though so how do I know if it has gone rancid? Assuming the quinoa is edible, what ingredients go particularly well with quinoa?
posted by Constance Mirabella on May 6, 2012 - 30 answers

"City of Brotherly Food" is the best I could do :(

It's that time again: Name my X, for values of X close to "food blog". Focused on cooking, some posts about restaurants and alcohol. I'm trying to focus locally, so Philadelphia flavor in the name a big plus. [more inside]
posted by your mom's a sock puppet on Apr 30, 2012 - 17 answers

Can I use an acidic marinade overnight on a whole roast chicken?

Can I marinate (and use a flavor injector to insert marinade into) a whole chicken using this recipe late tonight and then cook the chicken tomorrow night? How long can I marinate a whole chicken with this recipe until I run into problems? [more inside]
posted by skjønn on Apr 28, 2012 - 6 answers

I've watched too many KDramas and now the craving is demanding satisfaction

Help me learn to cook delicious homestyle Korean food, please? [more inside]
posted by Mizu on Apr 28, 2012 - 10 answers

Making marshmallows, Help!

I'm making some marshmallow treats tonight, but I need some advice. [more inside]
posted by Marky on Apr 27, 2012 - 2 answers

brand of bowl?

What brand of bowl is Steve Spangler using here?, the clear plastic one not the metal one Thanks!
posted by wheelieman on Apr 25, 2012 - 1 answer

zombie chicken

I moved a frozen whole chicken from the freezer to the fridge on Saturday morning. It's Tuesday -- can I cook it for dinner, or do I need to chuck it? [more inside]
posted by Bebo on Apr 24, 2012 - 17 answers

How to learn to cook in 3 months

Due to my mother's mental health, I was never taught to cook, and now I want to learn. However, the following complicates things... [more inside]
posted by glache on Apr 19, 2012 - 53 answers

Pie, on a deadline!

Last-minute pie baking ideas needed! [more inside]
posted by Turkey Glue on Apr 18, 2012 - 20 answers

What's going on with this rice?

Why didn't my white rice cook through? [more inside]
posted by something something on Apr 18, 2012 - 13 answers

How do vegetarians enjoy fresh tarragon?

I want to be in love with my bumper crop of tarragon! How do I really bring out the flavor and really make it shine? The challenge is that I don't cook a lot of meat. [more inside]
posted by BrashTech on Apr 13, 2012 - 29 answers

Are there any television shows that talk about ethnic restaurants in the United States?

Are there any television shows that talk about ethnic restaurants in the United States? [more inside]
posted by Quonab on Apr 13, 2012 - 8 answers

What specialty food items should I bring back from Paris and London?

What specialty food items should I bring back from Paris and London? I am traveling to both places in May. Can you recommend some unique and delicious food items I can bring back with me? (Any other travel recommendations are welcome as well!)
posted by thelastgirl on Apr 12, 2012 - 27 answers

Sorrel. So much delicious, delicious sorrel.

Sorrel. So much delicious sorrel. What to do with it? [more inside]
posted by slateyness on Apr 9, 2012 - 13 answers

Cooties in the Cuisinart?

How can I get all the black gunk out of the handle of my Cuisinart? [more inside]
posted by Danf on Apr 9, 2012 - 16 answers

Very Minimalist-Microwave Cooking

Microwave-only 'real', healthy cooking-- give me tips,resources and recipes. [more inside]
posted by sandmanwv on Apr 9, 2012 - 12 answers

Help me find the ultimate secret ingredients to make the ultimate (tomato based) BBQ sauce

As a connoisseur of barbecue sauce, on a lifelong quest to either find or replicate the best barbecue sauce I ever tasted, I keep coming back to the same thing: What exactly is the key ingredient or ingredients in a barbecue sauce that really make it special? What ingredients really make the difference between a good sauce, and a really great sauce? And just how much of a difference does it make to actually cook it and reduce it rather than mix it cold? Askmefi hivemind, help me out! [more inside]
posted by Elfasi on Apr 7, 2012 - 29 answers

Help me eat something other than anchovies

I love bagna cauda. What other small, strongly-flavoured sauces or dips make a good centrepiece for a meal? [more inside]
posted by ZaphodB on Apr 6, 2012 - 17 answers

Help me blow minds with this brisket

Passover Brisket Filter cooking times. [more inside]
posted by nathancaswell on Apr 6, 2012 - 6 answers

A Passover without the brisket

I'll be spending Passover on my own somewhere with next-to-no Jews. I have no access to Kosher meat and a very limited supply of Matzo (no meal/farfel, etc.) and any packaged goods. Where are all the awesome, easy, vegetarian Passover recipes? [more inside]
posted by csjc on Apr 4, 2012 - 29 answers

Help Me Kick It Up a Notch!

Looking for basic recipes to increase my culinary expertise [more inside]
posted by goalyeehah on Apr 3, 2012 - 19 answers

Banging pots (looking for some)!

Pots and pans filter, the pots edition. Good brands for reasonable prices? [more inside]
posted by VikingSword on Apr 3, 2012 - 14 answers

Help me become vegan!

Help me become vegan! [more inside]
posted by DorothySmith on Apr 1, 2012 - 40 answers

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