My wife is temporarily on a very specific diet with extremely limited food options. So, we need to figure out a way to get creative here.
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posted by JPigford
on May 15, 2013 -
23 answers
Does anyone have recommendations for good potluck dishes that can be transported by bicycle, in a backpack? A lot of things that I usually enjoy making & bringing (i.e., quiche) are out because they'd get hopelessly mangled in transit. A little bit of on-site preparation is possible, but there won't be any actual kitchen facilities at the destination.
posted by Bahro
on May 11, 2013 -
32 answers
Help me organize a food contest for professional cooks! The goal is to gather a number of regional cooking professionals and have them cook their version of a regional favorite food (already predetermined.) There would be a few celebrity judges and a few people who are pretty knowledgeable about food. The contest would be public and there would be a few recipes.
How would you suggest this be done? What should be included? What should be avoided?
posted by Bunny Ultramod
on Apr 24, 2013 -
3 answers
My friends are moving from Brooklyn to DC and I would like to gift them cooking classes in their new area. Any recommendations? A place similar to
Brooklyn Kitchen, with diverse classes with a foodie, hip bent is what I'm looking for.
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posted by sweetkid
on Apr 18, 2013 -
9 answers
So it's rhubarb season and I've finally managed to buy a big batch, yay! I
love the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday
on Apr 10, 2013 -
25 answers
Am I gonna die if I eat my beef stew? I ran out of tomato paste and used an old can of tomato sauce. Just added a tablespoon or so and poured the rest out in the sink. It's then that I noticed that the expiration on the tomato sauce was two years ago.
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posted by WickedPissah
on Apr 2, 2013 -
11 answers
I am hosting a dinner party and one of the guests is observing passover. I need to stay away from rice, beans, corn, and bread. I am looking for some awesome dishes / dish combinations to serve so everyone is happy. Bring on your tasty dishes.
posted by jasondigitized
on Mar 29, 2013 -
11 answers
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please!
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posted by amycup
on Mar 26, 2013 -
21 answers
Do good-tasting, low-acid, low-carb, lactose-free foods even exist? My body has apparently "acidic" to my enormous list of stuff I can't eat and I need some recipes and lifestyle tips.
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posted by griphus
on Mar 22, 2013 -
19 answers
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use
the recipe from the Momofuku cookbook, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions?
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posted by rhiannonstone
on Mar 16, 2013 -
14 answers
I just bought an
electric water smoker on Craigslist. I am excited about the possibilities for DIY bacon and home-smoked salmon and brisket, but I have never used a smoker like this before and don't really know how to get started.
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posted by rossination
on Mar 9, 2013 -
7 answers
Mrs. Thabombshelter and I have a four month old son and would love to eat more meals that aren't takeout. Plus, with a baby, money is obviously a valuable and precious commodity. Easy prep and inexpensive ingredients are a priority. So please, help us with some suggestions for easy-ish, healthy-ish, cheap-ish meals that can help us avoid Papa Johns or Chinese takeout.
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posted by ThaBombShelterSmith
on Feb 8, 2013 -
25 answers
I need to make one (1) simple meal a week for two (2) people. This is not something I'm necessarily good at. Details inside.
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posted by griphus
on Feb 6, 2013 -
59 answers
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
posted by dontjumplarry
on Feb 4, 2013 -
23 answers
I may have an opportunity to teach a ten week class to ninth graders about food, cooking, and sustainability. These are topics that interest me and that I pursue in my spare time, but I'm realizing I don't know as much as I thought I did-- what books, resources, concepts do I need to study in order to get a real grasp on this so I can teach it well?
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posted by bonheur
on Jan 28, 2013 -
6 answers
I have 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them?
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posted by 1f2frfbf
on Jan 4, 2013 -
31 answers
Hi,
I'd like to start cooking meals for myself more often, but I've been overwhelmed by the number of books and websites online.
Does someone know a good place to find recipes for beginner chefs, whether it be at a premium or not? Eating healthy is a priority for me as well.
Thanks!
posted by da_wump
on Jan 2, 2013 -
22 answers
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly
on Dec 20, 2012 -
10 answers
I really enjoy eating
sautéd chanterelles. Can you recommend similar dishes that are quick to make (~10 min), have very few, fresh ingredients and have an elegant and mild flavor?
posted by Foci for Analysis
on Dec 2, 2012 -
20 answers
I occupy a large, remote office that is rarely visited by anyone with authority. It just occurred to me that I could actually
cook my lunch in my office each day. What are some tips for stealthily cooking at work?
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posted by mecran01
on Nov 26, 2012 -
29 answers
I think my diet is affecting my mood. What should I cook to perk up my mood?
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posted by LSK
on Nov 25, 2012 -
10 answers
I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free.
I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread.
Any Ideas?
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posted by snow_mac
on Nov 5, 2012 -
4 answers
So when I was little I was the weird kid who mixed up food in weird and non-intuitive ways that grossed out many of my peers, but many of those combinations, discovered through largely blind trial and error, turned out to work really well - What are ones that you've discovered?
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posted by Blasdelb
on Nov 2, 2012 -
132 answers
Summer is coming and I'll have a lot of time on my hands. What are some of the tastiest spicy foods you've ever had? I'm thinking Indian, but Cajun, Mexican and so forth are all possibilities. I'm after interesting, involved recipes that can be spicy, but are above all TASTY. What should I make?
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posted by ninazer0
on Oct 25, 2012 -
25 answers
I need to make the best turkey you've ever tasted this Thanksgiving. My pride is at stake here, people. Help me!
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posted by showbiz_liz
on Oct 19, 2012 -
46 answers
Help me win the office cooking contest! I need a main dish recipe that will knock their socks off.
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posted by cabingirl
on Oct 6, 2012 -
19 answers
I need extremely basic help with meal planning and grocery shopping. I don't even know where to start. I have a psychological block against cooking to the point where actually I'll forgo eating if it's going to be more difficult than microwaving something.
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posted by desjardins
on Oct 4, 2012 -
67 answers
I want to eat like it's 1909 and have no idea how to plan meals. I will learn to cook. Does anyone have advice and/or resources for me?
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posted by Urban Winter
on Aug 9, 2012 -
63 answers
We just procured a couple of pints of delicious wild New Hampshire blueberries while kayaking around an island. Fun! Next question: what to do with them?
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posted by nosila
on Jul 14, 2012 -
9 answers
I joined a CSA to eat more vegetables but.... I kinda....hate vegetables. What are some great recipes to make me actually want to eat this stuff?
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posted by silverstatue
on Jul 11, 2012 -
59 answers
So I've been given a well-loved copy of the 1937 Better Homes and Gardens Cookbook. Along with the cookbook are a bunch of recipes handwritten on random scraps of paper, such as napkins and envelopes. What should I do with all this?
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posted by jcatus
on Jun 29, 2012 -
11 answers
I like foods that require assembly of delicious and interesting components while eating. At the moment, I'm also not interested in cooking. Do you have any ideas?
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posted by A Terrible Llama
on Jun 19, 2012 -
38 answers
It has been a lifelong dream of mine to be able to cook more than two pancakes at a time. Given that goal, I'm looking for recommendations for an electric griddle. What can you tell me about yours?
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posted by bondcliff
on Jun 4, 2012 -
13 answers
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's
A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints.
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posted by The Whelk
on May 28, 2012 -
7 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
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
