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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

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

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

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

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

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

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

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

Chicken again?

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

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

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

Help Me Make My Salads Less Lame

How do I make my salads less lame? [more inside]
posted by jason's_planet on Nov 17, 2009 - 66 answers

When did people stop being ok with soup just being itself?

When, why and where did people start putting crackers in their soup? [more inside]
posted by Lutoslawski on Oct 28, 2009 - 26 answers

breakfast, lunch, and dinner in Chile?

You are a resident of Chile. What do you eat? [more inside]
posted by mustcatchmooseandsquirrel on Sep 19, 2009 - 7 answers

I love you, fresh egg

What cooking secrets take your food to the almost-pro level? [more inside]
posted by chalbe on Aug 24, 2009 - 135 answers

Why should I throw out the floating beans?

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 sick of scrambled eggs, but can't deny their cooking appeal

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

Good food in Boston

So, Boston, where do you go for your good food? [more inside]
posted by felix betachat on May 24, 2009 - 19 answers

How to master ________ cooking on a tight budget?

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

Foods that originated in the United States?

Where can I find a list of foods that originated in the United States? [more inside]
posted by wastelands on Feb 3, 2009 - 23 answers

Is Chef School Cool?

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. [more inside]
posted by bodywithoutorgans on Nov 20, 2008 - 23 answers

service à la française

What is the best recipe (and wine) for Beef Bourguignon?
posted by plexi on Aug 7, 2008 - 12 answers

Hate to be a Maine in the...

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.... Thanks mefites!
posted by littleredwagon on Jul 29, 2008 - 11 answers

Have you heard of sandulla?

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 - 3 answers

Me And Bobby Eat Ghee (freedom's just another word for 'nothing left to eat')

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 - 32 answers

How to make egg noodles?

How do I make decent egg noodles? [more inside]
posted by macsigler on Feb 22, 2008 - 8 answers

But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla.

How do I make a great mole (poblano)? [more inside]
posted by mek on Oct 24, 2007 - 7 answers

Looking for examples of Namibian cuisine

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 - 6 answers

Oh how refreshing. A question about travelling to France.

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 - 14 answers

A girl needs more than just a knife

Londonfilter: Just landed with a chef's knife and need to locate goods. [more inside]
posted by jadepearl on Oct 16, 2006 - 18 answers

Sweet and Savoury foods

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 - 10 answers

How bad is Lean Cuisine, really?

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 - 9 answers

Desert winds, the call to prayer and a mysterious red soup

When I was in Tunisia a few years ago I had this delicious red soup. What was it? [more inside]
posted by MasonDixon on Apr 20, 2006 - 19 answers

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