The weather forecast for the weekend includes a blizzard starting Friday afternoon and dying down sometime on Sunday. I'm a reasonably competent baker looking for suggestions to distract me from cabin fever and the inauguration. Suggestions? [more inside]
I am in love with the high protein bean pastas. Currently I pair them with marinara and feta. I'm looking for alternatives. Quick, veg'n-friendly, and both exotic as well as bland/basic additions are appreciated! [more inside]
As part of a general "Trying to change things up" (with bonus potential savings) push, I'm trying to bring lunch into work more. From a wedding gift, I am also now in possession of a dabba/tiffin-carrier. (Apologies if one term is preferred over the other, Google suggested they're interchangeable) One seems like a solution for another, so any suggested recipes/categories of food (or things to know/avoid in my use & care of this) would be appreciated. [more inside]
I really don't like to cook. My ideal meal involves pulling bags out of the freezer and pantry, dumping a scoop from each into a bowl, and nuking. For example, microwaved frozen wild rice + Indian Fare eggplant sauce + precut kale + local frozen meatballs is a tasty dish that takes less than 20 seconds to prep. Can you help me brainstorm some meals that are HEALTHY and made up basically entirely of frozen/packaged meats, carbs, veg and sauces? I have access to a Trader Joe's, Whole Foods, and regular grocery store.
I don't know how to cook very well. Cookbooks, even ones that claim to be quick and minimal bore me. Motivator? Maybe a magazine with recipes, credible interesting articles on food and nutrition (even a lttle wine) I read Eating Well magazine and it seems pretty good. Any other suggestions?
In a fit of Bulk Barn madness, I purchased the following items a few months ago (they've been living in sealed containers in my fridge) but have no idea why I did or what the hell I would use them for. Any ideas? [more inside]
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]
I roasted a chicken exactly a week ago (Sunday, 1 January) carved it and stuck the leftover slices (or shreds really, given my carving skills) and a few bones in a tupperware. I used some for sandwiches but there's still a fair amount left and I'm not so sure it's safe to eat any more. But would it be ok if make a soup with it? [more inside]
I want to be a little more organised with regards to how I approach my weekday evening meals, but I want my planning to incorporate some space for flexibility, to allow for different moods, levels of hunger, etc. Can any of you seasoned meal-planners tell me how you manage this? [more inside]
Because of Reasons, I find myself needing to prepare frequent low-salt high-calorie meals/snacks for a family member. I'm fairly short on time so simple ideas are better. Not aiming for completely salt-free, but no cheese or sausage or added salt; assume bread is OK. Many thanks for any ideas!
There is a possibility that my food stamps will be reduced or eliminated in the near future. My card will be refilled before that, however. (If there is a change I'm not sure when that would take effect. Probably the following month, but who knows.) I'd like to pretty much use the entire monthly allotment up, just in case. How do I use my allotment to get the most value out of it? [more inside]
Headed to Park City on a boys ski trip. Looking for restaurant / bar recommendations. Any cuisine and any price range. Go.
I've decided the New Year's Day meal will be a simple Hopping John because of its associations with luck and wealth and folkloric good fortune. I've read this on the history of it and why it doesn't usually tun out well because of the inferior ingredients used now. I don't have time to order artisanal gold Carolina Rice or heritage red cowpeas from here so where in NYC can I find thier equilvents? [more inside]
I bought a slice of key lime pie 8 days ago, on December 21. It has been in my refrigerator ever since. Can I eat it?! Would you? Please say yes.
I'm trying REALLY, REALLY hard to go to the gym 5x a week and eat 1200-1500 calories of healthy shit every day. I am busy, depressed, and lazy. What are your tips for making this kind of lifestyle as painless as possible? [more inside]
I am bad at feeding myself. I've looked at a bunch of questions and responses here on MetaFilter and I know about Michael Pollen's books including Food Rules. And maybe it's my ADHD but it still seems too hard for me. [more inside]
A question on etiquette - I give you a gift of something consumable (food, liquor, etc.). You open it in front of me, and then offer me some. Should I take some or decline? [more inside]
Calorie restriction and eating a high-protein diet is difficult for me, but I need to do it. The only problem is I feel like an anal-retentive jerk for prioritizing my self-care with meal planning and more attention to my diet. How do I not feel this way? [more inside]
Tried to make some spanakopita, it didn't go so well. I took it out of the oven after 45 minutes, it looked beautiful. I cut off a tiny corner to see if it seemed OK and... [more inside]
That's pretty much the question. I'm going on a Caribbean cruise in a couple of days and have run recently into some food allergy issues. I'm pretty sure I can find something to eat most places most days without running into the five or six things I'm sensitive to (and I'm taking my epi pen), but just in case I wanted to take a little bit of beef jerky along maybe some nuts. Is the cruise going to say hell no or customs or something? I have it sealed from the store it's not like it's homemade.
I bought a teapot from an outdoor market in Israel. The seller said it's meant for making coffee/tea in and said it's made from bronze. It's beautiful but pretty cheap (less than $15). It's clearly made from metal but I'm not sure if it's actually bronze. Do you think it's safe to use?
My girlfriend needs to make a "comfort food" to serve at a work lunchtime potluck. We decided on making Mac & Cheese. Since we have never done this in a crock pot, we gave it two test runs, and have not been very happy with the results. [more inside]
Recipients are kind of foodies and items will probably be purchased at Whole Foods. Also, they drink...so I won't be including alcohol, but related food items (or other small gifty items) are ok.
I'm looking to get some ~$20 bottles of wine made from North American-native grapes, such as Scuppernong, Niagara, Catawba, Baco Noir, and Norton. [more inside]
I volunteered to bring a fruit-based dish to my family's Christmas brunch. I am looking for a recipe that involves fresh in-season fruit like (oranges or pears) that is not too complicated, but a bit fancier than just slicing some stuff up and arranging it artfully on a plate. [more inside]
I'm looking for a breakfast place and a dinner place in/around Beacon Hill in Boston. Can you recommend something tasty?
What's fun and interesting to sous vide? [more inside]
I'm looking for vegetarian restaurant/cafe suggestions in the following Midwestern cities: Cleveland, Cincinnati, and Kansas City. They don't have to be 100% vegetarian but they should have more than one boring veg option. Thanks!
I'm look for some really nice and good value stainless steel tri-ply clad cookware. I'm replacing my old worn out teflon-coated nonstick pots and pans. I want tri-ply cookware that cooks evenly, is very sturdy, and can go in the oven and the dishwasher without problems. [more inside]
Four people going away for Xmas to a beautiful but remote cottage. How do I approach planning, cooking and splitting food bills? I like cooking, lists and being ORGANISED!! but three of us like to cook, so I don't want to trample over everyone else and get exhausted cooking. I also don't want it to be a mess or end up with not enough. Has anyone else here dealt with a similar group holiday meal/food planning situation? [more inside]
I am really good at making homemade pasta and marinara sauce but a novice at making it keep for a long while. I want to gift out lots of pasta and sauce this year but (Read: important) not kill everybody. Any tips?
I’ve decided that through 2017 I want to focus my home cooking experiments on sauces; can anyone point me to useful resources? [more inside]
In personal experience, many programs notionally or popularly perceived to be aimed or benefiting primarily minorities end up making me (white dude) better off as well, e.g. Section 8 housing assistance. I'm trying to identify data and research sources that either support or diminish this claim. [more inside]
please direct me to the finest vegetarian food toronto has to offer. [more inside]
What kind of special, fancy, slightly fussy meals would you recommend I make for Christmas dinner? Details inside. [more inside]
Thanks to my local library, I've been working my way through the best-known cookery books (in the UK, at least). Delia, Gordon and Jamie have been thoroughly perused, as have Mr Slater and Mr Stein etc etc. I'd love to expand my repertoire further and find more obscure things to have a bash at! [more inside]
I would like to carry food giftcards with me to handout to the homeless during my daily commute, what type would provide the most bang for the buck? [more inside]
We're hosting a very small Thanksgiving! Help me figure out what to make-- special breadcrumbs inside. [more inside]
First time to LA this weekend!! ISO best eats, art, and maybe also lucha? [more inside]
I bought a pig. Right now it is happily running about in a pesticide-free field with its friends, eating organic food, rolling in the mud or swimming in the pond. (tw not vegetarian stuff below the fold) [more inside]
Dinner and an election in downtown Brooklyn [more inside]
Although I have almost entirely adjusted to the lactose intolerant lifestyle over the last few months, it never ceases to amaze me that lactose intolerance is supposed to be the default, yet dairy is such a permanent fixture of the American diet! There's cheese and/or milk in nearly everything. My question to is: why do so many lactose intolerant people continue to eat dairy? [more inside]
A friend from the UK who is enamored with my buttermilk biscuits is coming to visit, and I'm making her dinner. What should I serve with the biscuits? [more inside]
Why yes, I WOULD like a (non-free) sample! So the discovery of perfume decant vials and snack samples (like Nuts.com and Sugarfina's sample packs/tasting bags) have greatly enhanced my life. What other things (food/drink and health/beauty are categories that immediately come to mind, but I'm open to ALL things) are readily available for purchase in sample sizes? Note that I'm NOT interested in beauty or snack subscription boxes... I'd like items that I choose, in quantities I choose, on a non-recurring basis.
Some family friends through an election night party every year and everyone brings a potluck dish. Doesn't have to be themed, but where's the fun in that? Looking for ideas that are punny but nothing that would cause real offense. Trumpkin pie territory.
A man at a car dealership in Mexico did us a huge solid today. We were very lost, and he called us a cab and let us sit with him at his desk. We had a really pleasant chat while we waited. He wouldn't take the money I tried to give him. We want to send him a thank-you box of goodies from the USA. What might go over well in Mexico? [more inside]
I've been bringing in something for my grad students to snack on during our weekly evening seminar because it straddles the dinner hour. I'm tired of making hummus and tea sandwiches. Other ideas? [more inside]
So I've got really into baking while watching The Great British Bake Off. I guess that's happened all over the UK. We have a tradition of enjoying some homemade baked treat during the show. The finale is tomorrow. I've previously made: pecan pie, bakewell tart, croissants, pain aux raisin, baked cheesecake, salted caramel brownies etc etc. Can anyone suggest something similarly "easy" but impressive to make for the finale tomorrow? I don't mind beginning something tonight to be finished tomorrow evening. [more inside]
Can Metafilter please crowdsource our dinner tonight. I'm out of ideas. [more inside]
Let's say you don't have access to a full size, traditional/convection oven. But you have a large toaster oven - large enough to rotisserie a chicken. What baked, broiled, roasted or braised dishes can you still make in the toaster oven? [more inside]