How do I make my salads less lame? [more inside]
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]
When, why and where did people start putting crackers in their soup? [more inside]
A question for my brethren in Britannia, how did your family prepare the full breakfast? [more inside]
You are a resident of Chile. What do you eat? [more inside]
What cooking secrets take your food to the almost-pro level? [more inside]
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?
I'm lazy, impatient, and space constrained. But I really like food. Which cuisine should I master? [more inside]
So, Boston, where do you go for your good food? [more inside]
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]
Ever hate cilantro, then acquire a taste for it? [more inside]
Where can I find a list of foods that originated in the United States? [more inside]
Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
RestaurantFilter: Restaurant Recommendations for NYC on Saturday evening (13Dec2008), around the Broadhurst Theatre - near W44th St. (more inside) [more inside]
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]
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]
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]
What is the best recipe (and wine) for Beef Bourguignon?
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!
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]
Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
Would anyone in their right mind eat vegetable ghee, or any kind of ghee, straight from the can? [more inside]
How do I make decent egg noodles? [more inside]
Where can I find authentic Chinese food in Madison, Wisconsin? [more inside]
Best place for frog's legs in Paris? [more inside]
Help me replicate my beloved cafe con leche. [more inside]
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]
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]
How should I prepare shrimp to be grilled in the shell? [more inside]
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]
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]
Londonfilter: Just landed with a chef's knife and need to locate goods. [more inside]
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?
Is Lean Cuisine the type of overly processed food I should be trying to avoid, and if so, why? [more inside]
When I was in Tunisia a few years ago I had this delicious red soup. What was it? [more inside]
Vegetarian cookbook recommendations? [more inside]
I'm looking for bars or restaurants in the United States that serve Canadian food. [more inside]
Korean Food—Help me get started making it at home. [more inside]
Are there any good, authentic, homemade Mexican restaurants in the Boston area? [more inside]
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]
What would happen if you ate a book of matches? [more inside]
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]
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!)
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-? [more inside]
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?
I want to make dinner for my new girlfriend. She is a vegetarian. [more inside]
how might a westerner acquire tastes for foreign cuisine? (like, the gross stuff). [more inside]
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]
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]
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.
From my memory of MG 2000, Bourbon Street gets pretty old pretty quickly.