Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
posted by dinger
on Jan 10, 2009 -
RestaurantFilter: Restaurant Recommendations for NYC on Saturday evening (13Dec2008), around the Broadhurst Theatre - near W44th St. (more inside) [more inside]
posted by lonemantis
on Dec 8, 2008 -
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 -
I have copious amounts of coconut cream and coconut shavings. What food-item (ie: not 20 galleons of piña colada) can I make with those ingredients that would require as little additional ingredients and effort as possible.
And if you would have a bare-bones recipe at hand, it would be very much appreciated. :) [more inside]
posted by ruelle
on Sep 3, 2008 -
I can't remember or successfully Google the name of a raw meat dish that may have originated in East Texas or Louisiana. It involved raw ground beef and possibly raw onions, peppers, and maybe egg -- very much like steak tartare. (Another comparison: as with citrus in ceviche, the "heat" of the onions/peppers was supposed to have some effect on the meat.) [more inside]
posted by fiercecupcake
on Aug 15, 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 -
If Europeans were responsible for bringing chili peppers to countries renowned for their spicy cuisine(Korea, Thailand, etc.), why didn't the use of chili peppers become popular in European cuisine? [more inside]
posted by pravit
on Dec 2, 2006 -
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 -
A couple in a celebratory mood has 55 hours in Manhattan. Where do they go to experience the best of the best cuisine? [more inside]
posted by plexiwatt
on Oct 18, 2005 -
My friend and I are going to go check out an Ethiopian cuisine place tomorrow and I was wondering if anyone had any suggestions for what we should try? [more inside]
posted by Slimemonster
on Sep 12, 2005 -
Recipe for miso soup
wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted by Shane
on Sep 5, 2005 -
Do any of the large (or semi-large) fast food chains in the United States serve kosher food that is not fish / vegetarian? I know that McDonalds and Burger King offer a fish sandwich, but do any places (including places like Pizza Hut and Quiznos) serve kosher -meat-?
posted by FritoKAL
on Aug 24, 2005 -
I'm looking for some premium, gourmet, fancy-pants spices (e.g., saffron, really good vanilla beans, etc.) as a gift for a food-savvy friend. I'm clueless about where to look, and Google turns up all kinds of shady e-commerce sites. Where do I go for the really nice, high-quality stuff?
posted by oissubke
on Aug 2, 2005 -
I am an Indian cuisine virgin. All I know is that there's curry involved. What is the best way to get introduced to it with a representative sampling? Are there single dishes that will give me a good idea whether I will like the genre as a whole? [more inside]
posted by attercoppe
on Apr 28, 2005 -
This weekend, I remembered how much I love to eat fish. Though I'm not really worried about mercury or other pollution, I don't want piles of dead birds or overfishing on my conscience. What should I look for at the fishmonger? Bonus points for less-expensive fish. [more inside]
posted by trharlan
on Apr 11, 2005 -
Speaking of New Orleans
, I am going to Mardi Gras with some friends but would like some off-the-beaten-path suggestions for things to do. Stuff like jazz, cemeteries, unique cuisine, etc. (with no major budgetary concerns).
From my memory of MG 2000, Bourbon Street gets pretty old pretty quickly.
posted by bikergirl
on Jan 25, 2005 -
From the general
to the specific: What are your favorite recipes, the dishes you prepare when you want to impress? [more inside]
posted by jdroth
on Sep 28, 2004 -
Whats the difference between a blender and a food processor? Seems to me the only difference is that a blender has more speed options, but I could be wrong. Please let me know.
posted by thebwit
on Sep 27, 2004 -
Hakka cuisine - Went to a supposed Hakka restaurant on Saturady night. Googled Hakka this morning and all references were to a nomadic branch of the Han people from Northern China, that migrated south and devised a cuisine based on offal in and around Hong Kong.
The Hakka restaurant I went to was described as Chinese by way of India, and that's pretty much the standard definaition here in Vancouver. So, anyone know the deal on what Hakka is? [more inside]
posted by Keith Talent
on Aug 30, 2004 -
I want to learn how to make preserves, jams, pickles, and other such things. But, I don't want to die from botulism. I have a fairly basic grasp of how the sterilization process works, and I'd like some pointers to/on techniques, supplies, cookbooks, whatever anyone who's got some experience in the matter might recommend.
posted by kenko
on Jul 11, 2004 -
I'm going to Churrascaria Plataforma
in NYC in a couple of weeks, an all-you-can-eat Brazilian restaurant that encourages gastronomic excess. What are strategies I can employ to help me consume more food than a person should reasonably eat in a single sitting? (Time isn't a factor, I don't think--it's a fixed-price menu, and I believe you can stay as long as you like.) And is there any Brazilian cuisine that I should try while I'm there?
posted by Prospero
on May 3, 2004 -
So, it's Pesach, and time for me and other jews to engage in a culinary tango dictated by what can often seem like an ever shifting sheaf of talmudic law. I've recently started playing around with almond flour
- specifically a wonderful lemon pound cake
(I use sugar - I'm a natural man!), and was pondering making it this week. But then it occurred to me - is using almond flour in this way - or almond flour at all - kosher for Pesach? And does anyone know of a good one-stop list of the rules and, to my mind more importantly, the reasons behind each?
posted by jearbear
on Apr 5, 2004 -
I had dinner in a Mexican restaurant a while back, and the menu made this claim: There are only three true "cuisines" in the world, French, Chinese, and Mexican which predates the other two
. In that case, can anyone explain to me what "cuisine" means, and how it differs from just meaning "style of food"? Why, apparently, is there technically no such thing as "Italian cuisine" or "Indonesian cuisine". Or am I just placing too much faith in Mexican restaurant menus?
posted by Jimbob
on Jan 3, 2004 -