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 -
Inspired by 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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
I want to become a better cook, is chef school the nuclear option?
As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it.
I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate.
posted by bodywithoutorgans
on Nov 20, 2008 -
What is the best recipe (and wine) for Beef Bourguignon?
posted by plexi
on Aug 7, 2008 -
My family and I will be taking our 3rd annual trip to Waldoboro Maine in a few weeks. We'd like to get some strong recommendations on the following items within 30 miles of Waldoboro:
- Place for breakfast that doesn't include Moody's.
- Out of the way lobster spot (send via mail link in profile).
- Unique things to do for a 3 year old?
Any and all information is greatly appreciated! Oh..one more question...is it normal for lobster in a lobster roll (at Red's Eats) to be cold? That threw me last year....
posted by littleredwagon
on Jul 29, 2008 -
I'm trying to find the recipe for something called sandulla
(spelling is probably wrong, san
pronounced as in bonbon and dulla
as in hoola). [more inside]
posted by sluglicker
on Jun 20, 2008 -
Would anyone in their right mind eat vegetable ghee, or any kind of ghee, straight from the can? [more inside]
posted by spoobnooble
on Apr 20, 2008 -
We're having a Rugby World Cup celebration/commiseration at work this week, and we each have to bring an edible contribution that relates to one of the competing countries. All good fun so far, except that I've been given Namibia. What to do? [more inside]
posted by une_heure_pleine
on Oct 17, 2007 -
TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted by Deathalicious
on May 2, 2007 -
I live in the UK, the stereotypical lunchtime/evening meal is savoury thing(s) then sweet thing.
From my limited travelling, and eating, I've seen the same. It's always savoury(s) first, with the sweet being a kinda optional extra at the end if you're lucky.
#1 Is that order of eating important for our digestion/well being?
#2 Are there any cuisines where the sweet part is normally the major element of the meal?
#3 And is there any good reason why sweet foods are not the bulk/all of our meals?
posted by selton
on Aug 18, 2006 -
Is Lean Cuisine the type of overly processed food I should be trying to avoid, and if so, why? [more inside]
posted by Amizu
on May 3, 2006 -
I'm looking for bars or restaurants in the United States that serve Canadian food. [more inside]
posted by stst399
on Jan 15, 2006 -