Currently visiting Seattle and went to Resto a few weeks ago and loved it. Can anyone recommend a restaurant that has a similar style of food, caters for a vegetarian and may have bookings available tomorrow (Monday)? We leave here in a few days so would like to fit in as much good food as possible.
I need to figure out how to make my cards useless at a few locations near me. [more inside]
I've taken to making instant ramen with half veggie broth, half water or thereabouts — improves the taste and texture. But is using broth actually giving me any extra nutrients, or just doubling my dose of sodium? (I'm not deficient of anything, and my diet is otherwise pretty decent, this is just my go-to quick lunch at home)
How long does an open jar of minced garlic stay edible in a refrigerator? [more inside]
I'd rather buy organic food, but GMO and organic seem to be inseparable. Ignoring the question of whether GMO, organic, or any combination of these are good/bad for one's health, where can I find organic GMO food? I'd like to support biotechnology and genetic engineering, but not be subjected to pesticides.
Dig this jar of fermenting fennel in the style of sauerkraut. It's all bubbly and shit! But also the water at the top is all brownish and shit! Is this something I should be concerned about?
Will frozen veggies and rice work with higher-end rice cookers? [more inside]
I want to go out for a good meal with my family* for my 30th birthday, so I'm looking for a really good (but not too fancy) restaurant in London. Make me some recommendations! [more inside]
Due to a series of unfortunate events I'm now homeless and lost all my savings. Looking for overall advice how to rent a room in NYC and survive. [more inside]
As a Filipino-American living 1300 miles away from my mother's cooking, I would love to indulge my homesickness and eat Filipino treats in a restaurant. I live in a major metropolitan area, but can't sit down at a restaurant to eat adobo. Why is that? [more inside]
I have this pie-in-the-sky idea that I can make an apple crisp in a smoker whilst delicious meats are also cooking. The temperature would be around 220F, and I'm thinking 2.5 hours would do it. Have I wildly miscalculated? [more inside]
I'm trying to pick a fine dining restaurant on Orcas Island for my best friend's 50th birthday. It looks like the top options are The Inn at Ship Bay Restaurant and the New Leaf restaurant at the Outlook Inn. They both get great reviews on Yelp and TripAdvisor, and they both have great views, and I need help choosing. [more inside]
We are trying to clean out our pantry in advance of a house move, and want to use as much as possible to make snacks for our goodbye-old-house party. One of the things in our pantry is a box of S&B Japanese Curry mix (medium hot). Given that a big pot of curry isn't really a good finger food, what would you suggest we make with it? (For those who are not familiar with this ingredient, it is not a powder, but more like a stew/sauce base.)
I'm from Buffalo, but I've not been back since 2001, I will be traveling to the area to got to a wedding, and since I've been away for so long I have no idea as to what the current state of culinary affairs are in B-lo and I was always partial to Allentown, Elmwood, North Buffalo area. [more inside]
I live in Japan, and will soon be meeting up with some French friends who are visiting the region (we're not meeting in Japan). They are real foodies and I want to take them some food-related gifts, but they can't be too heavy/bulky/perishable/breakable - they'll need to get them home. Any suggestions? I am already planning to get them some good quality matcha as one of them bakes and has made some lovely matcha pastries before.
Asking for friends who are in Turkey for the next week. They have done lots of guidebook research and have accommodations sorted out, but are looking for personal recommendations for must-see/must-do activities as well as recommendations for outstanding food and drink (read: alcohol wherever possible). [more inside]
In light of the recent earthquakes, I am looking for the best and easiest way to setup a page that accepts donations for a small, local, Nepali nonprofit. [more inside]
Heading to Detroit the first weekend in May to see the Diego Rivera/Frida Kahlo exhibit at DIA - would love any recommendations for food (hot dogs through high class) and we would dig some "shopping local" recs, too. Thanks!
I signed up to participate in my first area food swap. Do you have any suggestions for either food/beverage things to make for it, or strategies on how to best play the swap? [more inside]
Ordered raw kitfo about 24 hours ago and got the leftovers into the fridge an hour later. Still safe to eat raw?
A few years ago I was in London and I was at the doctor who shop and happened upon an amazing Indian restaurant a couple of blocks away. It was on 2 floors and as I recall family owned and according to the menu been there for a long time. I will be returning to London and want to go back to the restaurant, anyone know what it was? And the address? Thanx in advance.
I'm reading/skimming the new cookbook/notebook Prune by Gabrielle Hamilton, which is printed to mimic the binders full of recipes from her restaurant. As such, it contains lots of marginalia. Awesome! But I can't figure out what she means by "wax." [more inside]
I saved it in a ziploc and I put it in the "sweets and baking needs" section of my pantry. I didn't label it, which is unusual. It's not jello, it's very acidic. I would think that it's drink mix, but it's in the wrong section and in a white paper foil-lined packet. Help me out here, what else could it be?
Do you have a smart, food-motivated cat, and an auto-feeder that stands up to that cat? [more inside]
How long does mass-produced dorayaki (red bean paste filled pancakes) keep on the shelf, unrefrigerated? Difficulty: just ate the last one from a package that was first opened 2 weeks ago. [more inside]
Can you suggest a Washington DC restaurant for us? [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]
I'm on a diet and eating a lot of green leafy salad. So much green leafy salad I might go crazy. Save me from green leafy salad. [more inside]
Every day I make a cup of instant oatmeal at the office. This is the ideal breakfast setup for me - quick, easy, cheap, low-calorie, fairly non-perishable food that I can store in my desk drawer - except I'm not sure it's all that healthy. Is there a nutrient-rich alternative to this? [more inside]
Does fabulous take out, more or less within walking distance of Battery Park City, exist? [more inside]
Explain the progress of weird heartburn symptoms to me as if my body was a foreign and mysterious object that is staging a escalating and unpredictable revolution in my belly and affiliated areas. [more inside]
I need to make a giant pot of stew today to eat all week long. What should it be? Challenge Level: Vegetarian or vegan preferred. Protein is a must. Healthy is best. Cooking time: Doesn't matter, I have all day! [more inside]
I'm doing a miserable job of logging what I eat, so I am trying to think of how to set the bar as low as possible and make it super easy to have a record of what I've eaten. The easiest thing I've thought of so far is just taking photos of what I eat with my smartphone (iPhone). Should I use a particular platform that integrates well with iOS8? [more inside]
So as part of my (New) New Year's Resolution, I'm going to be doing the Men's Fitness 7% Body Fat Nutrition Plan. It's a more involved nutrition plan than I've done before, and it involves six meals a day, four of which I'll have to bring with me to the office. I'll be doing a ton of advance prep, of course, but how do my fellow office drones/fitness geeks on mefi organize and prep and store their food when they're going to the office every day and have to deal with four or five meals before going home? [more inside]
What great DIY food gifts are out there that can be made on short notice, don't contain pricey specialty ingredients, and can be packaged in cellophane or something similar, to be transported and given out as individual treats? [more inside]
So. Wednesday I felt totally fine, and baked a batch of (delicious!) cookies for a work party on Thursday. Woke up on Thursday and felt like death. Fever, chills, vomiting, the works. Slept all day and feeling pretty ok again today. Here's my question: are the cookies safe? I've eaten a few, and so has Mr. Arkham but we figure we're already exposed/immune to whatever it was. Think they are safe to share though?
I'll be in St. Louis on business the week of the 8th. I'd love suggestions by locals for delicious slightly upscale or super-tasty places to go for dinner in that area. Prefer to stay away from greasy heavy fare, love most ethnic or regional cuisines. [more inside]
A recent episode of Gastropod convinced me that I should get some gold-plated cutlery as a present for a friend (it supposedly makes certain foods taste nicer). I haven't had any luck finding cutlery in the UK from the usual trustworthy department stores, so now I'm willing to widen the search to other UK stores and also online stores in the US.
I'm looking for a "project" that takes 5 to 6 months to complete, ideally with most of the time being waiting. This could be anything - plants, food, art, etc - but should not be something that I simply send away for and have to wait 6 months for a package. [more inside]
Imagine a 50-year-old, 5'4", 300-pound woman with no diabetes or other medical condition. She suddenly has no access to food, but plenty of water. What symptoms might she have after one day, two days, a week, etc.? [more inside]
After a great deal of deliberation, a thorough reading of Fosterhood, and an inconceivable amount of bureaucratic obstacle weaving, we are currently parenting two foster children. They're Chinese. We aren't. They need to eat more soups, more vegetables. I need help figuring out how to make things they'll like. [more inside]
I made some vegetarian sloppy Joes for dinner. They were SO. GOOD. Then I left them out on the for 8 hours….Help. [more inside]
I'm passing out glow sticks and glowy spiders in lieu of candy for Halloween. A Facebook friend posted a link to the Teal Pumpkin Project about kids with food allergies and Halloween treats. So, yay, my treats are allergy-safe! But my house is definitely NOT a pristine allergy-free zone. Will this be an issue? I don't want to inadvertently poison some poor trick-or-treater. [more inside]
Hi! I'm hosting a dinner party. One of the attendees is a professional chef. MeFi, what do I feed my guests? [more inside]
Planning ahead for Thanksgiving dinner in a new city. On Long Island my parents used to go to a local turkey farm where you could choose your bird and they'd slaughter it fresh for you. I'd love something similar in the Los Angeles area; failing that, I'm looking for the best place where I can reserve a fresh, heritage bird -- happy to pay extra for it.
My workplace has free chocolate available 80% of the time (samples coming in from various parties that coworkers leave out for the department/floor to eat) and it will get even worse when the holiday season starts. How can I resist this temptation? [more inside]
I'm attending a Ghibli-themed potluck this weekend, and I've volunteered to bring fried egg on toast from Laputa. However, I have two reservations. First, 20+ people will be bringing food and a full slice of toast + egg per person is just too much. Second, egg-on-toast is only really good when hot and freshly made. So I'm looking for suggestions re: variations (in either letter or spirit) on egg-on-toast that a) are portionable, and b) will stay delicious past ten minutes! [more inside]
I have stitches in my tongue and eating anything that's not completely smooth is painful. I've spent the last two days subsisting on broth and ice cream, but this evening I'll be going on a trip to a remote cabin and I need some help deciding what food to bring. [more inside]
So I got a Rotisserie chicken from Costco at lunch today. It was hot then, but traffic was bad so it got home around 1. I didn't feel like eating right away so I stuck it as is in the fridge. Just got hungry around 3 and ate some, but I was surprised the inside was still warm. I temped it and it was 80 or so still in the middle. So it was probably in the "danger zone" for at least 3 hours and wasn't even getting close to 40 degrees. [more inside]
Bunny is a generally healthy, happy 1 year old with smelly poo the consistency of frosting. I'm thinking of switching her food out. What's the skinny on grain free/raw kitty food diets these days? [more inside]