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Users that often use this tag:
dontjumplarry (2)
otherwordlyglow (2)
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What does it mean when Megan Draper makes spaghetti?

When did spaghetti bolognese (or with meatballs) become the classic Anglo-American middle class dinner in the US? [more inside]
posted by Sara C. on May 23, 2014 - 53 answers

Romantic restaurant in Paris for less than 100 euros (give or take)?

We'll be in Paris on March 13th and 14th. We're staying very close to the Musée d'Orsay but we're willing to travel off the beaten path. Currently we've found Les Climats which seems highly regarded and right up our alley in terms of menu. However... [more inside]
posted by ancient star on Mar 2, 2014 - 9 answers

Degree of difficulty: No shawarma.

What Avengers-themed breakfast can I cook for my daughter's birthday this weekend? It doesn't have to be a recipe featured in the films, anything inspired by the Marvel Cinematic Universe will be fine. [more inside]
posted by Rock Steady on Feb 21, 2014 - 8 answers

Advanced Home Cooks--What's on Your Wishlist? (Assuming You Were Good!)

Cooking is probably my main hobby these days. And, as a late-thirties professional, I have a fully outfitted kitchen. I'm being asked for gift ideas for Christmas, and I think I'll probably limit myself to 1) whisky and 2) stuff for the kitchen. Fellow advanced home cooks with fully stocked kitchens, what's on your wishlist this holiday season? Not looking for gimmicky stuff; rather something I'd actually use for years to come. [more inside]
posted by Admiral Haddock on Nov 25, 2013 - 53 answers

Teach me how to cook congee.

I've searched previous instances of congee showing up in comments on the Green, but very few actual recipes. None of the recipes I've found online even agree on the rice-to-water ratio or cooking time. Recipes from any nation, savory or sweet and any serving tips or suggestions most welcome!
posted by digitalprimate on Nov 21, 2013 - 8 answers

LePockmarQuet: fatal kitchenware failure?

So I heated my trusty 24cm LeCreuset frying pan for pre-frying some eggplant today, and now there are some moon-like craters on it... [more inside]
posted by Namlit on Oct 31, 2013 - 12 answers

Oaxacan cooking class for an expert cook?

What's a good cooking class to go to in Oaxaca, Mexico in December, for people who can already cook? Or other food-related Oaxacan suggestions? [more inside]
posted by andreapandrea on Oct 11, 2013 - 1 answer

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

I would like to put your cultural appropriation in mah belleh.

Inspired by this and this, I am looking to compile a list of the "best" places to get cuisine of a specific nationality or region or ethnicity in Chicago. [more inside]
posted by phunniemee on Sep 6, 2013 - 18 answers

Northern California Restaurant with a Tasting Menu

I'm looking for a culinary experience for a date in the SF Bay area or Sacramento area. Preferred budget ~$30-$60 person without drinks. Special details within. [more inside]
posted by agentofselection on Aug 20, 2013 - 12 answers

Delivering French canapés to a nursing home in Austin, TX: possible?

Through work, I have struck up a correspondence with an extraordinary translator and writer located in Austin, TX. Advancing age, declining health, and (from what I have gleaned) lack of local family members have conspired to put him in a nursing home. He's mentioned a craving for better food -- specifically for French canapés. Is there any French bistro or gourmet market in Austin where I could arrange for some beautifully prepared treats to be delivered to him?
posted by scody on Jun 30, 2013 - 7 answers

What to do in Montreal?

I'll be in Montreal and Longueuil, Quebec, Canada for two weeks. What budget-friendly things should I do there? [more inside]
posted by GlassHeart on May 12, 2013 - 17 answers

Countries in which chile is significant in the cuisine

Countries in which chile is significant in the cuisine? [more inside]
posted by falsedmitri on Apr 14, 2013 - 15 answers

Do dim sum waitstaff get paid on commission?

Do the waitstaff at traditional dim sum (yum cha) restaurants get paid a commission on what they sell from their trolley? Or do they need to sell a minimum amount? Why are some quite pushy and others don't seem to mind if you buy from them or not?
posted by dontjumplarry on Mar 23, 2013 - 6 answers

"I know this awesome _________ place."

I grew up in New York City with an open mind toward cuisines of other cultures, so I've got both a broad palate and (reasonably) broad experience. Which cuisines do I stand a chance of not having encountered and where can I go to try them? [more inside]
posted by griphus on Feb 13, 2013 - 40 answers

Salted rice

Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
posted by dontjumplarry on Feb 4, 2013 - 23 answers

Pressure Cooker Recipes

Just got a pressure cooker. Now I need to make some stuff, but what? [more inside]
posted by otherwordlyglow on Jan 28, 2013 - 14 answers

Iceland For Foodies?

I'm planning a trip to Iceland, probably for May, and a friend has expressed interest in coming along. I'm a bit worried ... [more inside]
posted by like_a_friend on Jan 16, 2013 - 21 answers

Have norms surrounding eating chicken changed over time?

Was there ever a period in time before widespread acceptance of germ theory, or, is there a current culture where raw or undercooked chicken is an accepted part of cuisine? [more inside]
posted by codacorolla on Jan 10, 2013 - 19 answers

General principles for maintaining weight while traveling globally

Help me figure out a way to eat healthily, without gaining weight, while traveling on work, across climates, geography, cuisines and hotels. Gained 7lbs/3kg in just the past 2 weeks of travel for work. [more inside]
posted by infini on Dec 10, 2012 - 44 answers

Needle out of haystack

Can you suggest a low-key but memorable place to eat in Manhattan? Preferably close to a park and a movie theater. For Wednesday. Thanks for your help. [more inside]
posted by bleep on Nov 19, 2012 - 16 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

Fleur de Sel Appreciation Society

What are some good uses for my fleur de sel? What makes it so special, anyway? [more inside]
posted by Liesl on Aug 6, 2012 - 14 answers

Pleasant Peasant Fare

Help me stretch my budget with new 'old' recipes? Looking for 'heritage' meals that might be technically challenging or time-costly, but use cheap ingredients. [more inside]
posted by Catch on Jul 15, 2012 - 22 answers

options when butchering a calf

My dear friend has purchased a calf and has sourced her butcher. What does she tell her butcher in order to optimize her enjoyment of this bounty, given her culinary preferences? [more inside]
posted by yesster on Jun 23, 2012 - 8 answers

What Did The Office Workers Of The 1600s Eat?

I always hear that the traditionally heavy US diet ( or any " traditional" cuisine, really ) was developed for people working long hard hours of manual labor, farm work, etc., so what did the people who had sedentary, less active jobs eat? What were the historical diets of people who didn't haul lumber through the woods or dig ditches, but recorded numbers or did accounting or translated documents?
posted by The Whelk on Jun 22, 2012 - 37 answers

Gateway Cuisine

What are the best "gateway dishes" for someone who wants to try authentic Chinese cuisine? [more inside]
posted by rapidadverbssuck on Jun 20, 2012 - 17 answers

What should I buy at the Kosher deli/market?

There is a Kosher deli near my new office. I'd like to have a look around and find some new stuff to try. I am almost completely unfamiliar with Jewish food. Where should I start? [more inside]
posted by cilantro on Jun 13, 2012 - 33 answers

French food blog for the bewildered.

I'm trying to find a French food website that I used to use a lot but seem to have lost. What details I remember are inside... [more inside]
posted by ninazer0 on May 24, 2012 - 3 answers

How do I overcome the limitations of my upbringing and make Ayran palatable?

How do I make Ayran drinkable? [more inside]
posted by jason's_planet on Apr 11, 2012 - 15 answers

Most intelligent and critical sources of information on food?

What are the best blogs, online periodicals, or discussion groups that address the history and consumption of food in an intelligent and critical way? (In other words, not just a place to swap recipes.) I would love to know where people find the most engaging ideas about food.
posted by tnygard on Mar 17, 2012 - 6 answers

Restaurant-quality desserts?

Part two: How can I make restaurant-quality desserts at home? [more inside]
posted by Bardolph on Mar 7, 2012 - 24 answers

Cultural values affecting foreign policy?

To what extent do cultural values affect foreign policy making between U.S. and China? [more inside]
posted by espada0 on Feb 14, 2012 - 11 answers

Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook

MisterBen needs recommendations for a very specific kind of Indian cookbook – one that’s organized by technique, not by course or ingredient. Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook. The idea is to learn reusable techniques and general concepts of what flavors are used together. What he already has: Madhur Jaffrey’s classics, Raghavan Iyer’s “660 Curries”, and Vikas Khanna’s “Flavor First”, which are used as bibles. Almost all Indian ingredients can be found in our area, and he is comfortable at making his own masalas, so feel free to recommend books you might think of as advanced.
posted by matildaben on Feb 6, 2012 - 6 answers

Show me your stollen

I need a good recipe for Stollen. [more inside]
posted by otherwordlyglow on Dec 14, 2011 - 8 answers

Chicken again?

Best "gateway" foods for uninspired palates? [more inside]
posted by Diagonalize on Nov 21, 2011 - 28 answers

How can a white guy learn to appreciate Indian culture?

How can I make the most of my time in Northwest London to understand Indian culture, cuisine, customs? [more inside]
posted by dougrayrankin on Sep 5, 2011 - 5 answers

Tell me where to eat in Paris.

Where should we eat in Paris? My fiancé and I are heading to Paris for our honeymoon in October. We like eating out and we're looking for awesome dining experiences. We tend to enjoy places that are delicious but unpretentious. We don't like "scenes". We really like, but certainly aren't limited to, gastropubs. [more inside]
posted by The Michael The on Aug 3, 2011 - 23 answers

French

You're the best hive for this, so if you're feeling generous with your abundant knowledge...Mind assisting with some French translations of menu items and some clarification on Haitian dishes? [more inside]
posted by sarelicar on Dec 23, 2010 - 8 answers

Help me find the name of a noodle dish I had in China

Help me find the name of a noodle dish I had in China [more inside]
posted by shoreline on Dec 5, 2010 - 7 answers

Desperately Seeking Pappy

I'm on the East Coast (DC) and I'm looking for Pappy's Seasoning, so I can cook a tri-tip for Thanksgiving. [more inside]
posted by smoothvirus on Nov 24, 2010 - 3 answers

Which Pope knew how to throw a party?

Help me find this half-remembered anecdote from what I think was a collection of famous chefs or food writers discussing their ideal meals? [more inside]
posted by grar on Oct 7, 2010 - 5 answers

French cooking means more than just butter, right?

Want to learn more about food, specifically regional cuisines. The big question here is: what counts as what? What is "French cuisine" or "Italian cuisine" or even "Californian cuisine"? What are the characteristics of different cuisines that make them distinct from others? [more inside]
posted by carnivoregiraffe on Sep 8, 2010 - 19 answers

Portuguese food question

Can anyone recommend any good restaurants in Lisbon which specialise in either (i) Brazilian cuisine (particularly meat heavy dishes) or (ii) Barraida style suckling piglet?
posted by biffa on Jun 23, 2010 - 1 answer

Using chimichurri as an example, what are some interesting sauces for steak from non-USA cuisines around the world?

I just had a great chimichurri steak experience and would like to find more interesting alternative sauces like that for steak. What's your favorite unexpected, interesting, unusual sauce for steak from a cuisine outside of mainstream USA steak traditions? [more inside]
posted by Askr on Jun 3, 2010 - 23 answers

Brooklyn, get in mah belly!

Food-tourism-filter: I'll be staying in Brooklyn (Park Slope) for about a week in June and I'm looking for interesting, affordable can't-miss delicious foods that I wouldn't normally find at home in the Midwest. Here's whats on my list already: [more inside]
posted by chara on May 13, 2010 - 44 answers

Know anything about Cajun/Chinese fusion cuisine?

Cajun/Chinese fusion cooking? Anyone tried this or know anything about it? [more inside]
posted by jfwlucy on May 4, 2010 - 15 answers

Show me some damn good menus!

What are some of the most interesting and unusual menus/restaurants out there? I'm looking for links to websites that have menus available, and pictures that make me salivate are a bonus. [more inside]
posted by rachaelfaith on Mar 10, 2010 - 14 answers

Must-not-miss food and restaurants in Kyoto

Recommendations needed for must-try restaurants and food in Kyoto! [more inside]
posted by slimepuppy on Feb 12, 2010 - 15 answers

Dairy in Asian Cuisine?

Why do dairy products have a limited geographic range in Asian cuisine? [more inside]
posted by Yiggs on Dec 17, 2009 - 22 answers

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