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]
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?
Using chimichurri as an example, what are some interesting sauces for steak from non-USA cuisines around the world?
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]
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]
Cajun/Chinese fusion cooking? Anyone tried this or know anything about it? [more inside]
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]
Recommendations needed for must-try restaurants and food in Kyoto! [more inside]
Why do dairy products have a limited geographic range in Asian cuisine? [more inside]
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]