So, my daughter's theater group is putting up a Robin Hood play. I've made carriage wheels and wooden swords, but now I'm being asked to whip up some prop food. This is slightly outside my comfort zone. [more inside]
The Chef John post on the blue reminded me to ask: what are your favorite YouTube cooking channels? I need some more subscriptions. [more inside]
I noticed that we've been going through kind of insane amounts of the Trader Joe's Greek-style yogurt recently. Since I'm already spending a small fortune on the stuff, I'd like to just try making my own. Any tips, recommendations, absolutely-best-yogurt-making devices EVAR? [more inside]
What great DIY food gifts are out there that can be made on short notice, don't contain pricey specialty ingredients, and can be packaged in cellophane or something similar, to be transported and given out as individual treats? [more inside]
What is the best service or method for designing and printing about a dozen copies of a cookbook? Lulu? Amazon? iPhoto? Kinkos? [more inside]
Given that coconut yogurt is $2 for 6 ounces and I'm casein intolerant, I'd like to find a cheaper way to make it without buying it commercially. I've seen this website, as well as this aaaaaaand this. You've tried this. How did it go? Oven or yogurt maker? Agar agar or pectin or gelatin? And most importantly - is it safe with the cultures? I don't want to get sick.
I LOVE the powdered cheese of mac 'n cheese. I don't need the whole box, and I know how to make tasty homemade mac 'n cheese. I just want to duplicate the powdered cheese with real home ingredients. Imitation Annie's, if you will. [more inside]
I want to fall into the world of homemade mustard, as parodied in this Onion article. I've spent today looking for dedicated mustard making sites, forums, communities, and have come up relatively dry. [more inside]
What are some food things/crafts/hobbies you can only do during certain seasons, or in certain climates? For example: freeze distillation is only good when it's freezing out, canning is only useful when it's harvest time for a fruit. [more inside]
Gifts (edible?) that need to be made at least a month in advance? [more inside]
I'd like to start an underground farmers' market, but I'm worried about regs and liability [more inside]
How do I start making my own recipes? [more inside]
How do I build a basement vegetable garden in winter? I have gardened over spring/summer/fall outdoors. I need advice on what lights to buy, what vegetables can grow over winter, how to pollinate, etc. Also, can I use heat lamps to help with the warmth loving vegetables, or is that too energy inefficient?
How do I make the tuna sandwich from sandwich places? [more inside]
I need to be famous for other things. So I would like to make my own blend of coffee. At home and cheaply how can I get started? [more inside]
My birthday is coming up, and in my search for something novel and exciting to do I was told that somewhere in Seattle (possibly in the Lake Union area) there is a restaurant where you can bring a group of people, select a menu, learn how to prepare it, and then feast on the fruits of your labor. Does anyone have ANY idea if this place exists, and if so where it is??? Google has failed me utterly.
How do I make decent egg noodles? [more inside]
Nothing better accompanies the StuporBowl than a huge pile of ribs. My problem: I need a great ribs recipe. [more inside]
I love Almond Butter but here in the UK a little jar that holds about 300 grams costs around £4.00 or $7.00. I decided to try and make it myself. I bought a bunch of almonds, put them - as I was advised into a food processor, using the steel blades and turned it on - what I ended up with was finally ground almonds. I have looked everywhere from google on down and found nothing useful. What i am after is a pure almond butter, with nothing added, like the stuff that comes in the expensive jars from health food shops. Can anyone tell me how to this?