In the Northeast US around Philly (I don't know about anywhere else) the grocery stores sell peppers called only "long hots" or "Italian long hots." They are pretty great for all kinds of purposes. They aren't actually really hot by my standards, but they are tasty, cheap, easy to use, and do have a bit of heat if you don't clean out the seeds. I'd like to grow some in the garden this year, but from the googling I've done people seem to be unclear about what pepper exactly this is. [more inside]
We're NYCers going on a 2 week trip to Toronto on the 26th. We've never been! What are the new exciting sites? The old established stuff? (Again, we've never been!) We like history, werid engineering dork stuff, movie stuff, dive bars, gayness, unusual stores and secondhand vintage menswear. We don't drive, but we'd like a nice trip out of town by train or even bus. Exciting cuisine a must overall. [more inside]
I'm from Nova Scotia. I moved to Ontario in 2012 and I am having serious food homesickness. I know there are Ontarioan Mefites, and possibly some fellow homesick Atlantic Canadian Mefites. I'm moving to Toronto soon and I want to source some ingredients or find some restaurants that serve Atlantic Canadian style dishes. [more inside]
What's your favorite flavorful, interesting Asian vegetarian main course? [more inside]
NYCers, please direct this hungry but overwhelmed-by-choice Hong Konger to your favourite Middle Eastern, African, Scandinavian, Eastern European, Central Asian, Caribbean, and South American food! I will be there for six days in late July, party of one/two adults, based in Midtown East, takeout acceptable, weird/early/late hours acceptable, happy to travel to the outermost reaches of the city (no car though!) and make bookings, informal/reasonably-priced preferred. [more inside]
I'm in the market for a new pressure cooker. I've noticed that some models, such as the Fagor Duo, give the chef the option of cooking at two levels of pressure -- 8-10 psi and the standard 15 psi. I'm wondering how useful this lower pressure setting actually is. [more inside]
When did spaghetti bolognese (or with meatballs) become the classic Anglo-American middle class dinner in the US? [more inside]
We'll be in Paris on March 13th and 14th. We're staying very close to the Musée d'Orsay but we're willing to travel off the beaten path. Currently we've found Les Climats which seems highly regarded and right up our alley in terms of menu. However... [more inside]
What Avengers-themed breakfast can I cook for my daughter's birthday this weekend? It doesn't have to be a recipe featured in the films, anything inspired by the Marvel Cinematic Universe will be fine. [more inside]
What's a good cooking class to go to in Oaxaca, Mexico in December, for people who can already cook? Or other food-related Oaxacan suggestions? [more inside]
Inspired by this and this, I am looking to compile a list of the "best" places to get cuisine of a specific nationality or region or ethnicity in Chicago. [more inside]
I'm looking for a culinary experience for a date in the SF Bay area or Sacramento area. Preferred budget ~$30-$60 person without drinks. Special details within. [more inside]
Through work, I have struck up a correspondence with an extraordinary translator and writer located in Austin, TX. Advancing age, declining health, and (from what I have gleaned) lack of local family members have conspired to put him in a nursing home. He's mentioned a craving for better food -- specifically for French canapés. Is there any French bistro or gourmet market in Austin where I could arrange for some beautifully prepared treats to be delivered to him?
Do the waitstaff at traditional dim sum (yum cha) restaurants get paid a commission on what they sell from their trolley? Or do they need to sell a minimum amount? Why are some quite pushy and others don't seem to mind if you buy from them or not?
I grew up in New York City with an open mind toward cuisines of other cultures, so I've got both a broad palate and (reasonably) broad experience. Which cuisines do I stand a chance of not having encountered and where can I go to try them? [more inside]
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
Just got a pressure cooker. Now I need to make some stuff, but what? [more inside]
I'm planning a trip to Iceland, probably for May, and a friend has expressed interest in coming along. I'm a bit worried ... [more inside]
Was there ever a period in time before widespread acceptance of germ theory, or, is there a current culture where raw or undercooked chicken is an accepted part of cuisine? [more inside]
Can you suggest a low-key but memorable place to eat in Manhattan? Preferably close to a park and a movie theater. For Wednesday. Thanks for your help. [more inside]
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? [more inside]
I always hear that the traditionally heavy US diet ( or any " traditional" cuisine, really ) was developed for people working long hard hours of manual labor, farm work, etc., so what did the people who had sedentary, less active jobs eat? What were the historical diets of people who didn't haul lumber through the woods or dig ditches, but recorded numbers or did accounting or translated documents?
What are the best "gateway dishes" for someone who wants to try authentic Chinese cuisine? [more inside]
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... [more inside]
What are the best blogs, online periodicals, or discussion groups that address the history and consumption of food in an intelligent and critical way? (In other words, not just a place to swap recipes.) I would love to know where people find the most engaging ideas about food.
MisterBen needs recommendations for a very specific kind of Indian cookbook – one that’s organized by technique, not by course or ingredient. Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook. The idea is to learn reusable techniques and general concepts of what flavors are used together. What he already has: Madhur Jaffrey’s classics, Raghavan Iyer’s “660 Curries”, and Vikas Khanna’s “Flavor First”, which are used as bibles. Almost all Indian ingredients can be found in our area, and he is comfortable at making his own masalas, so feel free to recommend books you might think of as advanced.
Best "gateway" foods for uninspired palates? [more inside]
Help me find this half-remembered anecdote from what I think was a collection of famous chefs or food writers discussing their ideal meals? [more inside]
Want to learn more about food, specifically regional cuisines. The big question here is: what counts as what? What is "French cuisine" or "Italian cuisine" or even "Californian cuisine"? What are the characteristics of different cuisines that make them distinct from others? [more inside]
Food-tourism-filter: I'll be staying in Brooklyn (Park Slope) for about a week in June and I'm looking for interesting, affordable can't-miss delicious foods that I wouldn't normally find at home in the Midwest. Here's whats on my list already: [more inside]
What are some of the most interesting and unusual menus/restaurants out there? I'm looking for links to websites that have menus available, and pictures that make me salivate are a bonus. [more inside]
Recommendations needed for must-try restaurants and food in Kyoto! [more inside]
How do I make my salads less lame? [more inside]
When, why and where did people start putting crackers in their soup? [more inside]
You are a resident of Chile. What do you eat? [more inside]
What cooking secrets take your food to the almost-pro level? [more inside]
Quite a few times in recipes I've seen directions to put beans in water and discard any that float after a period of soaking (I've even heard this from you, AskMeFi). Now, I like beans. My question is: why can't I eat those?
I'm lazy, impatient, and space constrained. But I really like food. Which cuisine should I master? [more inside]
So, Boston, where do you go for your good food? [more inside]
I need to eat cheaply. Can I do so while extending my cooking ability in a specific direction? What cuisines, categories, or focuses can my home cooking pinpoint while living on a budget? [more inside]
Where can I find a list of foods that originated in the United States? [more inside]
I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
What is the best recipe (and wine) for Beef Bourguignon?
My family and I will be taking our 3rd annual trip to Waldoboro Maine in a few weeks. We'd like to get some strong recommendations on the following items within 30 miles of Waldoboro: - Place for breakfast that doesn't include Moody's. - Out of the way lobster spot (send via mail link in profile). - Unique things to do for a 3 year old? Any and all information is greatly appreciated! Oh..one more question...is it normal for lobster in a lobster roll (at Red's Eats) to be cold? That threw me last year.... Thanks mefites!
I'm trying to find the recipe for something called sandulla (spelling is probably wrong, san pronounced as in bonbon and dulla as in hoola). [more inside]
Would anyone in their right mind eat vegetable ghee, or any kind of ghee, straight from the can? [more inside]
How do I make decent egg noodles? [more inside]
But there are many, many Moles, including Green Mole with Tomatillos, Green Mole with Pumpkinseeds, Orange-Red Mole, Red Mole, Yellow Mole and the famous peasant Soup, Mole de Olla.
How do I make a great mole (poblano)? [more inside]
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