Can anyone point me to reliable sources that can tell me how much alcohol actually gets absorbed in your system when you eat food cooked with it?
[more inside]
posted by dysh
on Feb 1, 2013 -
24 answers
I cooked some near-rotten potatoes and they offered a flavour far surpassing other potatoes. I long to taste it again.
[more inside]
posted by Algebra
on Jun 26, 2012 -
19 answers
What is happening in the body when food poisoning occurs? Are the symptoms defensive actions or purely symptomatic?
[more inside]
posted by distorte
on Jun 25, 2012 -
13 answers
At what point does a cupcake become a muffin? Or a muffin become a cupcake? What is the technical difference between the two?
posted by anastasiav
on May 12, 2011 -
36 answers
I'm interested in knowing more about the caveman diet, and the logic behind it. Does the reasoning behind this diet dictate that the modern Korean should eat differently from the modern Englishman? But maybe more importantly, is the reasoning indeed sound? Or is it pseudo-science? Is this really what evolutionary biology would suggest? If so, how much of it should really dictate what a modern human, Korean or English or otherwise, should or shouldn't eat?
posted by Busoni
on Apr 28, 2009 -
17 answers
Does anyone know of examples of science fiction about farming? I am especially interested in illustrated stories, movies, comic books, or anything with pictures.
[more inside]
posted by tnygard
on Feb 12, 2009 -
16 answers
My friend is having a flavor tripping party (with the miracle-fruit berry), and has asked everyone to bring something to try. I am shot for ideas.
Does anyone have any ideas or suggestions? Something creative, or clever, or anything, really. Just not lemons.
Thanks!
posted by howgenerica
on Dec 16, 2008 -
49 answers
In a box of cereal containing two objects of differing density, how does one ensure a roughly even ratio throughout the box's use? That is to say, how do you keep the bottom of the box from being all grain and no marshmallow?
[more inside]
posted by majick
on Oct 2, 2008 -
17 answers
Help me find a 35+ year-old text about the science and myriad other whys/wherefores/and hows behind all kinds of cooking endeavors.
[more inside]
posted by mumstheword
on Aug 15, 2008 -
8 answers
ChemistryFilter: What chemicals are out there that can stain a t-shirt, but then be quickly dissolved with a chemical? Bonus points: Chemicals are safe enough for compost heap, and won't dissolve in a washing machine.
[more inside]
posted by mccarty.tim
on Dec 3, 2007 -
8 answers
Calling all food chemists: what do walnuts, spinach, and scallops have in common, composition-wise?
[more inside]
posted by shiu mai baby
on Sep 25, 2007 -
7 answers
Everytime I make Hamburger Helper Cheeseburger Macaroni, the powder clumps up when I add it to the liquid. How do I stop it from doing this?
[more inside]
posted by Roger Dodger
on Jul 13, 2007 -
13 answers
You are imprisoned in a science lab. Can you create a healthy diet solely from elements? In other words, what is the smallest set of molecules a healthy human requires in food? Boredom is not a factor.
posted by Pretty_Generic
on Oct 25, 2005 -
25 answers
Why are you supposed to soak soft shell crabs in milk before cooking them? Most of the recipes I've found call for this, but none say why. None of the cookbooks I've consulting (including On Food and Cooking and the CIA Professional Chef) have an answer.
posted by Caviar
on May 12, 2005 -
14 answers
Can someone please explain to me the argument against genetically-engineered foods? If science can increase our agricultural output, why shouldn't we take advantage of it? What are the hidden consequences of growing GE crops and raising GE animals?
posted by BuddhaInABucket
on Jan 31, 2005 -
39 answers
