Can you make corn and bean salad without tomatoes? Even more difficult, without any citrus (i.e. lime juice) at all? What substitutions would be possible?
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posted by Wuggie Norple
on May 25, 2012 -
18 answers
I'm trying to find a French food website that I used to use a lot but seem to have lost. What details I remember are inside...
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posted by ninazer0
on May 24, 2012 -
3 answers
I want to make a molded salad for a Eurovision event, as it seems like the perfect '70s thing to do. However, every one I find in cookery books makes me feel unwell and looks rather complicated for such an unappealing food. Suggestions? (Snowflake food issues inside!)
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posted by lesbiassparrow
on May 24, 2012 -
9 answers
I'll phrase this in a way to avoid legal problems or simple unfairness. I've noticed that certain foods and drinks I buy from The Big Store differ from the same items when I buy them from a Small Store. The items are the same brand with same description on packaging. But they just seem different in how they taste, feel, or spoil. Any insights on how and why this happens?
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posted by ErikH2000
on May 21, 2012 -
17 answers
Do you see
this 3-layer bento lunch box for sale online? One box in the stack is white with the yellow design, one is white with the orange design, and the 3rd box is white with the green design.
posted by cashman
on May 19, 2012 -
9 answers
So I've got the classic dilemma- to eat or not to eat. I have some chorizo (the mexican variety, olé brand, if it matters), that I opened maybe two, three months ago. The chorizo is stored in individually wrapped sausage shaped holders. The sell by date on the package is June 16, as in next month. When I broke open one of the wrappers, the chorizo still smells divine inside. Is it ok to eat it since the main package was opened? Does the air outside of the little wrappers cause what's inside them to go bad? The internet was full of generalizations ("it's ground meat,
of course it will go bad"), but I'd like a more definite answer. Anybody know?
posted by nzero
on May 18, 2012 -
15 answers
I'm looking for mefi's recommendations for late night take-out, fast food or quick ethnic food in Vancouver BC.
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posted by thewalrus
on May 16, 2012 -
4 answers
We are going on a trip to the Northern California Coast and Oregon. I want to stop in Walla Walla Washington on the way to Portland because of the onions and wine tasting bars downtown. Is there any other local food worth a detour on a road trip vacation?
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posted by JayNolan
on May 15, 2012 -
8 answers
I know it's a rule of cooking that ingredients that grow together taste good together: the same climate conditions give us the best tomatoes
and the best basil. But are there any pairs (or trios, or whatever) of foods from really really disparate parts of the world that go shockingly well together?
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posted by firstbest
on May 15, 2012 -
33 answers
Humorous stories about food, family, & love? Preferably articles that are available on the Internet.
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posted by leedly
on May 15, 2012 -
9 answers
How can I be better at making a connection between what I eat and how I feel?
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posted by brappi
on May 14, 2012 -
8 answers
I'm good with winter soups, I'm good with cold summer soups, but can't seem to find a hot summer soup I like. Send me your simmering summer soup solutions.
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posted by The Whelk
on May 12, 2012 -
18 answers
If I roast some beets, place them in glass mason jars along with some chopped onions/herbs/salt and pepper- and then cover everything with vinegar, screw the lids on and place the jars in my fridge- how long should the jars stay good?
posted by long haired child
on May 12, 2012 -
14 answers
Moving to Copenhagen for 3 months, excited and nervous! What will I eat? What should I bring with me to wear? How will I get around? How will I stay in touch? Hope me, hivemind! (MANY details inside because I am such a special snowflake)
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posted by zingiberene
on May 11, 2012 -
14 answers
Looking for a thoughtfully-researched book about organic food and/or breast cancer as a Mother's Day gift
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posted by alygator
on May 8, 2012 -
5 answers
I am trying to identify a woman from a cookbook.
"The only thing I know about her is two pictures from a cookbook printed by the Maryland Seafood Marketing Authority (Department of Economic and Community Management) in the mid-1970s." [more inside]
posted by furiousxgeorge
on May 7, 2012 -
9 answers
How pure is potato starch? Can I rely on it not to include the high amounts of potassium that potatoes do?
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posted by WasabiFlux
on May 7, 2012 -
7 answers
I have a package of quinoa from Trader Joe's with an expiration date of 3/2011. I've decided I'm going to try cooking with it as long as it's not rancid. I've never cooked or eaten quinoa before though so how do I know if it has gone rancid? Assuming the quinoa is edible, what ingredients go particularly well with quinoa?
posted by Constance Mirabella
on May 6, 2012 -
30 answers
My wife likes to combine old things with new ones; everything from aspirin to maple syrup. If a new bottle enters the house, the old stuff from the nearly empty bottle gets dumped in. It feels wrong but I can't explain it scientifically. What's really wrong with doing that? Should I just get over it?
posted by JV
on May 5, 2012 -
43 answers
I tried a low-carb diet. I didn't lose much weight and my experience was different from what most other people report. Why?
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posted by anonymous
on May 4, 2012 -
29 answers
My wife loves baking cakes, but I'd really like her to stop. What other things could she cook that meet her requirements and mine?
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posted by anonymous
on May 1, 2012 -
76 answers
It's that time again:
Name my X, for values of X close to
"food blog". Focused on cooking, some posts about restaurants and alcohol. I'm trying to focus locally, so Philadelphia flavor in the name a big plus.
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posted by your mom's a sock puppet
on Apr 30, 2012 -
17 answers
I love food and drinks with floral flavors. How can I incorporate more delicious floral foods and beverages into my life?
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posted by oblique red
on Apr 30, 2012 -
44 answers
Week old beef broth, kept in the refrigerator. Safe to use? I'm making a slow cooker recipe with it.
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posted by bchaplin
on Apr 29, 2012 -
13 answers
I'm struggling with heath issues that make it hard to eat. I can only seem to keep a few things down. I need ideas of food that fit these specifics and super simple directions on how to make them as I'm awful at cooking and don't have the energy to do it.
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posted by kanata
on Apr 28, 2012 -
36 answers
I'm vegan and planning a trip to Paris. What staples, if any, should I bring to round out meals I'll be making in the vacation rental where I'll be staying?
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posted by fireflies
on Apr 26, 2012 -
16 answers
I meant to make MaPo tofu but didn't, and now have 1/2 pound of ground pork in the fridge. It looks and smells fine, but given that I had previously frozen it before its 3 day stay in the fridge, I'm not going to eat it. Is it safe to cook it up, refrigerate it, and give to my dog a little at a time? I often give him meat scraps on top of his dog food. Please note: I am not asking about the wisdom of feeding him "people food." I am asking about his risk of food poisoning.
posted by Wordwoman
on Apr 25, 2012 -
15 answers
What to do in London this Friday? My brother is coming to London for some male bonding and mantime. I haven't spent any time working out how to fill the day with fun.
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posted by MuffinMan
on Apr 24, 2012 -
10 answers
I moved a frozen whole chicken from the freezer to the fridge on Saturday morning. It's Tuesday -- can I cook it for dinner, or do I need to chuck it?
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posted by Bebo
on Apr 24, 2012 -
17 answers
I am cooking a smoky, dark and delicious tomato soup for a friend of mine. Please suggest suitable savory side suggestions that don't involve bread or sugar - meat/cheese combos, odd things like dried figs/cheese, etc.
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posted by fake
on Apr 21, 2012 -
27 answers
I just tried to make my own butter and it looks like it was a total fail. Please perform an autopsy with me!
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posted by scuza
on Apr 20, 2012 -
11 answers
I purchased a two-pack of turkey soup. The soup is vacuum sealed in an airless plastic pouch. I accidentally left one unopened pouch out of the refrigerator for 12 hours in 70+ degree house. Still good?
posted by jsturgill
on Apr 19, 2012 -
16 answers
(Can I eat this? Filter) I had a bag of frozen potato pieces which was moved from the freezer to the fridge 3 days ago. It hasn't been opened yet. Are the (now thawed) pieces safe to bake and eat?
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posted by Trexsock
on Apr 18, 2012 -
11 answers
