BotulismFilter: Should I eat this? [more inside]
posted on May 12, 2008 - 19 answers

What is "lobster sauce" and do you have a good recipe for it? [more inside]
posted on May 12, 2008 - 7 answers

Can-I-Eat-This-filter: Is this jar of Muffaletta olive salad mix safe to eat? [more inside]
posted on May 11, 2008 - 23 answers

Cheap, easy, quick and tasty vegan food ideas and/or recipes needed! [more inside]
posted on May 11, 2008 - 27 answers

So where would you go to lunch with an old friend in or around Hagerstown, MD? [more inside]
posted on May 10, 2008 - 8 answers

Are there any markets in Texas that sell edible insects? [more inside]
posted on May 8, 2008 - 9 answers

Good, healthy cat food - whats the real deal and not just fluff that I pay extra for? [more inside]
posted on May 8, 2008 - 37 answers

Ideas for a Communist Party, Go! [more inside]
posted on May 7, 2008 - 39 answers

SpanishFilter: How can I politely say "I've had enough" or "I'm full" in Spanish? [more inside]
posted on May 6, 2008 - 14 answers

I noticed a well known food related domain name is available. What's the deal if I register it? [more inside]
posted on May 3, 2008 - 14 answers

Seattle, what am I to do with you? Also, where am I to eat? [more inside]
posted on May 2, 2008 - 13 answers

How do I send Tofu Panang to my mother? [more inside]
posted on May 2, 2008 - 6 answers

What is a good daily diet for someone looking to get cut? I like routines so I don't care if it's the same for most of the week. In fact I'd rather it be the same so I don't have to really think about it. [more inside]
posted on May 1, 2008 - 8 answers

Why do vegetarians vomit if they eat meat? [more inside]
posted on May 1, 2008 - 31 answers

What should I cook with my cast iron skillet? [more inside]
posted on May 1, 2008 - 38 answers

I'm thinking about designing and making my own eating utensils, because I am that food obsessed. But I'm unsure of what materials to use. [more inside]
posted on May 1, 2008 - 6 answers

Can you recommend a restaurant to host a 15-person wedding dinner in Las Vegas? [more inside]
posted on Apr 30, 2008 - 7 answers

Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted on Apr 30, 2008 - 14 answers

What's a pompadon? [more inside]
posted on Apr 28, 2008 - 9 answers

I love Chili's salsa, it isn't full of chunks of veggies like the salsas I've tried in the store (and I think I've tried them all). Last night I went to On The Border and found out I liked their salsa even better. A similar consistency, but spicier and with some cilantro. What kind of salsa am I looking for (ordering online is fine, or brick and mortar in metro NY) that is most similar to these two?
posted on Apr 28, 2008 - 15 answers

I'm starting a new job as a telephone concierge at a Brand-new upscale retail/housing establishment in Glendale, CA next week—can you help me get my ear to the ground? [more inside]
posted on Apr 27, 2008 - 6 answers

We've got a tiny patch of dirt in our back yard and want to grow edible stuff. We're not that serious, just mostly goofing off. What could we grow out there using existing foodstuffs? By that, I mean, we want to grow green onions, for example. Can we just grab a few green onions from the fridge, cut off the bottom, and plant those? Are there any other simple-to-grow foodstuffs we should consider? We're in Southern California, but the patch of dirt only gets direct sunlight maybe 1-2 hours a day.
posted on Apr 27, 2008 - 22 answers

I'm looking for a particular magazine article. It was about how chef's use uncommon ingredients to separate their food from what home cooks are generally capable of. Not ingredients that are prominently featured on the menu. The little dash of this or that which the diner can't identify. The article seemed to suggest that the ingredients were a crutch or a cheat at least in some instances. Finally, one secret ingredient was something that the chef drizzles over (raw?) fish. [more inside]
posted on Apr 26, 2008 - 14 answers

What cocktails to serve with sushi? [more inside]
posted on Apr 25, 2008 - 16 answers

Is the organic movement (and its related environmentally-friendly pals) putting pressure on low-income consumers? [more inside]
posted on Apr 25, 2008 - 18 answers

Vancouver on $3.79 (including tax). Or, help me make an amazing treasure hunt! [more inside]
posted on Apr 22, 2008 - 6 answers

How can I make elementary school spaghetti sauce? [more inside]
posted on Apr 21, 2008 - 17 answers

Cheap, quality eats on the Vegas strip? [more inside]
posted on Apr 21, 2008 - 23 answers

I'm going to be working in a hotel in Killarney, Ireland for two weeks in May. I'll have a few hours off here and there, but not much. Any advice on non-touristy food and drink in and around town? [more inside]
posted on Apr 20, 2008 - 5 answers

Does anyone know if they make a Tupperware or Tupperware-like food storage container system that has one interchangeable lid size for all the different bins? [more inside]
posted on Apr 20, 2008 - 10 answers

Would anyone in their right mind eat vegetable ghee, or any kind of ghee, straight from the can? [more inside]
posted on Apr 20, 2008 - 31 answers

This mefi post made me hungry. Are there any restaurants in LA that serve a Full English breakfast? I consulted one of my old coworkers who was in town from Ireland for a while, and the closest he got was buying the fixins from the Irish store on Vine and making it himself.
posted on Apr 19, 2008 - 8 answers

Eatingfilter: I'm an admitted chronic meal-skipper, trying to mend my wicked ways. Help me enjoy a healthy filling breakfast and stick to it! [more inside]
posted on Apr 19, 2008 - 28 answers

Where to find Bento-as-I-knew-it-in-PDX in Buffalo NY? [more inside]
posted on Apr 19, 2008 - 17 answers

What's the best hole-in-the-wall restaurant in San Francisco? [more inside]
posted on Apr 18, 2008 - 24 answers

What can I cook with protein powder, other than smoothies or oatmeal? [more inside]
posted on Apr 17, 2008 - 18 answers

Does anybody have a lead on shad roe by mail? [more inside]
posted on Apr 15, 2008 - 3 answers

Can I adequately clean a mildewed bookshelf for food storage? [more inside]
posted on Apr 14, 2008 - 9 answers

How many calories are there in a glue stick? This question came up in a discussion with a chef about at what point edible things cease to be food. The chef felt that the substance must contain some kind of nutritional content. Is a glue stick food if it has calories? What about elmer's glue?
posted on Apr 13, 2008 - 11 answers

Does anyone have great recipes that can use up a massive bag of vegetables? I am hoping I will end up with one or two dishes, preferably that I can then portion up and freeze. [more inside]
posted on Apr 12, 2008 - 17 answers

Help me come up with easy, low-calorie lunches. [more inside]
posted on Apr 12, 2008 - 26 answers

What interesting things can I do with watercress? [more inside]
posted on Apr 11, 2008 - 10 answers

Help me find the tomatoes Bertucci’s uses on their pizza or at least a close approximation. [more inside]
posted on Apr 11, 2008 - 19 answers

How do I get my pastry for Cornish pasties to have the consistency of a good shop-bought pasty? [more inside]
posted on Apr 11, 2008 - 6 answers

Seattle filter: What are the best places to eat on the "ave" in the University District? [more inside]
posted on Apr 10, 2008 - 23 answers

Remember the crinkle cut fries that Carl's Jr used to serve? I suddenly have a craving for them. Is there anywhere in Southern California (or heck, anywhere in the U.S., for my future travel reference) that has fries that are even remotely similar?
posted on Apr 9, 2008 - 16 answers

I recently discovered that I love black truffles and squab, but these are not the sorts of foods carried by my local supermarket chains. Where, in the San Francisco Bay Area can I purchase these and other gourmet delights? [more inside]
posted on Apr 9, 2008 - 10 answers

FungusFilter: I have an unpleasant intenstinal reaction to shiitake mushrooms. A nibble off of one is enough to set it off. This is a fairly new thing for me (I used to be able to eat them, though fortunately for me, I was never a big fan). Regular cap mushrooms and portobellos are fine. This leaves a lot of other mushrooms (porcini, etc) in the twilight zone. Based on this limited knowledge, are there other mushrooms I should avoid? Experimenting with every mushroom that comes along could get pretty ugly.
posted on Apr 9, 2008 - 3 answers

What are the major food/wine/restaurant email subscription services in NYC? [more inside]
posted on Apr 9, 2008 - 1 answers

I eat oatmeal for breakfast pretty much every day. Help me build a bowl that is as jam-packed with nutrition as possible, while still tasty. [more inside]
posted on Apr 9, 2008 - 31 answers