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
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 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
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
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
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
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 -
42 answers
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
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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
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
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
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
Why do dairy products have a limited geographic range in Asian cuisine?
[more inside]
posted by Yiggs
on Dec 17, 2009 -
22 answers
I need to flatter and impress my favorite Egyptian...What dishes would you consider Egyptian high-end cuisine?
I want to make something "fancy" for his birthday! Bonus Points: He's from Alexandria (think: seafood!) and a Francophile!
[more inside]
posted by jbenben
on Nov 14, 2009 -
19 answers
Quite a few times in recipes I've seen directions to put beans in water and discard any that float after a period of soaking (I've even heard this from you,
AskMeFi). Now, I like beans. My question is: why can't I eat those?
posted by evhan
on Jul 26, 2009 -
9 answers
I'm lazy, impatient, and space constrained. But I really like food. Which cuisine should I master?
[more inside]
posted by typography
on Jul 5, 2009 -
30 answers
I need to eat cheaply. Can I do so while extending my cooking ability in a specific direction? What cuisines, categories, or focuses can my home cooking pinpoint while living on a budget?
[more inside]
posted by Picklegnome
on May 21, 2009 -
22 answers
