Ask MetaFilter posts tagged with food

Give me your best non-froofy Devil's Food Cake recipes, please

Your Time Machine Sucks — Sat, 26 Jul 2008 02:22:12 -0800

Give me your best non-froofy Devil's Food Cake recipes, please. Hello,

I'm baking a cake for a birthday party and it's going to be a Devil's Food. I would love to hear or get links to some recipes that you have baked to great success. But, you know how it is; when an expat asks for a recipe for an item from home, what they are really asking for is the platonic ideal of that foodstuff. What they ate for dessert at a mythological diner when they were 12. So, nothing with contrarian flavor pairings or extraordinary chemical processes, or low-fat/low-sodium please: I'm looking for grandma cake here. I will do any necessary conversion to metric/celsius/eurobutterstick. My preference for cake sweetness is right in the middle, and my preference for frosting texture is airy and creamy. I'm an experienced baker and can deal with timing constraints, double-boiling and the like. The only ingredient which I'd say is right out is Crisco, since it is only known here as a lubricant and I'm not keen on paying a sex shop €10 for a can of the stuff.

LOL.

Bonus for any recipes which use no or very little baking soda, since it is hard to obtain here while baking powder is ubiquitous, but if not, no prob!

Thank you very much!

-sizzle-

mustcatchmooseandsquirrel — Fri, 25 Jul 2008 06:53:45 -0800

What [vegetarian or fishy] foods can I grill? Living on the street filter: After moving out of my apartment I'm staying with a friend until she has to move out, too. She has a big gas grill that we want to use as often as possible. We paid to replace the propane tank near the end of last summer so the tentative goal is to grill enough to use it all up!

In the past I have made naan, salmon, tofu kabobs, portobello mushrooms, and corn on the cob. What other vegetarian or fishy recipes are there that can be made on a gas grill? I definitely like cooking projects so recipes can be as complicated as necessary.

Indoor gardening?

mjewkes — Tue, 22 Jul 2008 11:25:11 -0800

What kinds of food plants will grow inside by a window? I have a single window in my room of the shared house I am living in. It faces east and gets a bit of sun from morning to mid-day. What kinds of food plants will grow in the windowsill without a grow-lamp?

Note that I can't have anything outside - so containers won't work.

Pasta la vista, baby!

It's Raining Florence Henderson — Mon, 21 Jul 2008 13:04:19 -0800

Why the long noodle? So a quick Google tells me that long noodles represent long life in Chinese tradition. But there had to be some point to eating long noodles before the tradition was established. And long noodle varieties, though difficult to eat courteously, seem to be common to many cultures who make noodles. Why? Is there some gastronomic benefit to not cutting the pasta into more manageable lengths before drying? Some practical pasta preparation consideration that's escaping me? Or is slurping up an endless mouthful of noodly-appendage simply an odd Freudian universal pleasure, an excuse for even the most adult among us to play with our food?

Is my friend allergic to... food?

perpetualstroll — Sun, 20 Jul 2008 16:49:32 -0800

My friend can't figure out the cause of her digestive issues, it's not celiac, not lactose intolerance, no allergy to caffeine - anyone experience something similar and can offer some suggestions? More details below. Posted for a friend:

With the acknowledgment of YANMD, I have been dealing with stomach and digestive issues for roughly the past six months or so. For a good while I was eating nothing but an egg on back bacon (canadian/peameal bacon) on toast with coffee (1% cow's milk) each morning for breakfast and was doing fine with this - it filled me up all morning and was easy. That worked for me until about maybe two months or so in when I started feeling nauseous every morning after eating breakfast. This nausea was usually accompanied with fairly severe stomach pain/discomfort (feels like someone is squeezing my stomach into contractions) and bloating. I kept gravol in my desk at work. Although it sounds silly now, I couldn't figure out that it was the food I was eating until a few weeks later when a coworker suggested that eggs would be too heavy to have each morning - so I stopped eating that. I switched to oatmeal (with some psyllium fibre cereal, berries and almonds mixed in) instead (with coffee with 1% milk too of course). That works. When summer came along though I switched to cold cereal instead of oatmeal - muffets (whose sole ingredient is shredded wheat) instead. I have been eating the muffets with fresh berries, dried goji berries, raw almonds, cinnamon, and vanilla almond milk (accompanied by the coffee) each morning for a while now until recently it has been making me ill in the mornings again - even worse than with the eggs this time! I had to go home from work early on Friday, the pain was that bad.

Today, I tried replacing the Muffets with millet puffs. Nope. The nausea lasted all through brunch at my sister's and most of the afternoon and the pain and discomfort even longer.

This whole thing seems so random to me and I am beyond frustrated - not to mention running out of breakfast ideas. I'm keeping ginger root in my purse now because I am finding it harder to predict what sets me off. The other night it was beer and nachos, for goodness sake! I know that I am sensitive to eggs, so I try to avoid them and I know that I have always been sensitive to ice cream and hydrogenated oils so I avoid them too, but nachos? Shredded wheat? Millet? What the - ?

I've tried cutting out coffee - no difference. I know that I am sensitive to ice cream but I am not lactose intolerant - I can drink glasses of cow's milk just fine. I am not allergic to nuts - I can eat handfuls of almonds, peanuts, any nuts fine. I can also drink glasses of almond milk with little reaction (maybe a little twinge of indigestion, but I can't figure out why that would be - almond milk is supposed to be easier to digest). My mother has celiac disease, and I have tested (maybe three or four years ago) for the same but the test came back negative so it's not wheat gluten (although I have heard that it can show up later -?), as far as I can tell. I mean, I can eat most other wheat and various grains with no reaction. It's all just weird and frustrating to me.

So, according to my experience it's not lactose (except for ice cream) and it's not nuts, and according to the doctors it's not wheat gluten. Ugh.

Oh, and yep - not pregnant.

Again, I plan to see a doctor and dietitian about this soon but I was just wondering if anyone here might have any insights about this. Also, if you know of anywhere else to direct me, or have any breakfast ideas (with no eggs, cereals or milk) that would also be appreciated! Sorry about my longwindedness and excessive use of parentheses.

Help me convert an entire office into cheese fiends.

Xere — Sat, 19 Jul 2008 19:04:03 -0800

I've been put in charge of a workplace cheese lunch. Introducing the staff to the world of fancy cheese, hopefully to convert them away from the usual radioactive-orange ... stuff ... that's out there. But I have no idea what to prepare. French bread, I think? And sparkling cider because we can't have alcohol on the job? But the cheese? What cheeses are near-guaranteed winners, and won't be overpowered by sparkling cider? Help! I wish to go down in history as the awesomest cheese introducer ever. My work colleagues don't know much about cheese, and can't imagine what I could possibly come up with. They're telling me, Well, nacho cheese dips and mac-and-cheese are pretty ordinary, isn't it? WELL OKAY THEN LET ME BLOW YOUR MINDS.

So my idea is an expanded version of a fancy lunch basket. The wine/bread/cheese basket, except that I can't really have wine. Although I do think sparkling cider will kill the taste buds.

Workplace pays for this, so there's no budget!

Best Korean food in Portland?

Joseph Gurl — Fri, 18 Jul 2008 20:19:43 -0800

Best Korean restaurant in Portland? Coming to PDX next week and want to take some friends out for Korean food. Where's the best place to do that?

For instance, does tulsa have any World Record size corn dogs?

rileyray3000 — Fri, 18 Jul 2008 17:01:00 -0800

I'm going to tulsa in a month. I recently ate the biggest steak in Amarillo - 72 oz - at the big texan. Is there anything similar in Tulsa I should sacrifice my health for? The world's biggest cheeseburger? A dinner roll the size of a baby? Anything? I know. It's silly. And it's probably going to cost me 100 bucks for 40 dollars worth of chow. But I'm on a mission now. And I need to do it before my inevitable ulcers kick in when I hit 40.

So what can I consume in Tulsa or nearby that is of heroic proportions and that will make a fine addition to my facebook achievements?

Also, any general non-epic food suggestions for Tulsa tourism (or thereabouts) are also welcome.

Eating, drinking and sightseeing suggesttions for Patras, Greece?

handee — Fri, 18 Jul 2008 03:42:37 -0800

I'm off to a conference in Patras, Greece next week. Any suggestions for high-speed tourism (we'll be busy most of the day but might get a bit of free time), decent eateries, and decent drinking places, particularly late night?

Tonight's dinner was veal. I repeat, veal. The winner of tonight's mystery meat contest is Jeffrey Corbin who guessed "some kind of beef."

spec80 — Thu, 17 Jul 2008 08:45:31 -0800

How do you explain umami to kids? My friend is working for a summer day camp and the ages of her campers are 11-14. She would like to do an activity about the 5 tastes. She has no problem coming up with explanations and examples for bitter, sweet, salty and sour but she is having a tough time trying to figure out a way to explain umami. How do you explain it in a way that kids will understand? And for a possible future activity, what dishes can they try to make (they can have 2-4 hours for it)?

Good food in Chicago?

ztdavis — Wed, 16 Jul 2008 09:41:42 -0800

Where are your favorite places to dine in Chicago? Romance is preferred, good food is a must, and I'd like to spend less than $100 for my wife and I. We'll be in the loop, so near downtown but don't worry about that too much.

There were good answers back in February, but many of those were above my price point.

How do I maintain a healthy lifestyle...

prunes — Tue, 15 Jul 2008 13:38:55 -0800

How do I main a healthy lifestyle while traveling for work? I work for a major multinational. Recently I was blindsided by the news that I had "volunteered" for a project that will involve significant travel, upwards of 75%, for around six months. There will be many different locations, so I don't think I will be staying in extended stay suites.

Now, I'm a very health conscious individual. I take great pride in not having succumbed to the obesity/grossness that plagues most people in my position. A large part of success is due to my near fanatical eating habits. I never eat fast food. I hate it. And after a day or two of eating out I feel gross. Daily I bring in to work multiple pieces of fruit; today I brought a pint of berries, two bananas, and a peach.

So my question, bluntly stated, is as follows: how will I be able to adapt to this new lifestyle with out my body turning to pudding?

Also, a related question while we're at it: given the great amount of responsibility and the crummy lifestyle I will be adopting, what demands should a person in my position reasonably be able to make (e.g. admiral club access, flying first class, health club access, etc.) ?

Eeeew, we can't eat that!

DiscourseMarker — Tue, 15 Jul 2008 09:58:24 -0800

Catfilter: What is the texture of your cat's wet food? So my vet is concerned that the current wet food I've been feeding my cats has too much sodium and is urging me to get better food for them. They also have weight issues (overweight) and I just got the labs on one of the cats and she is a little dehydrated, so I really need to get them to eat more wet food, less dry.

So here's the thing: my cats (obligatory picture) are finicky, particularly with respect to the *texture* of their wet food. As in, they just won't eat food that has identifiable chunks of real meat. It has to be minced/pate/whatever you want to call it, or they just stare at me and yowl. I read through this thread and am interested in Evo or Wellness, but I can't tell from the websites what the food actually looks like in the can.

So those of you who use these brands--tell me about the texture. Are specific flavors of either brand chunky/minced? Somewhere in-between? I really don't want to buy more food (I've already been burned this week!) that I know they won't even look at.

i want candy!

judith — Fri, 11 Jul 2008 10:39:08 -0800

I want to recreate some delicious candied herbs I'd purchased in Italy several years ago, and am utterly unable to find a recipe for candy-coating herbs or making dragees. To clarify, I'm looking to achieve the hard candy coating you find on Jordan Almonds or on the candied fennel seeds you find as part of mukhwas at Indian restaurants. The only advice I've found is in this book from 1800 - surely someone has made these since then!

You HAVE to have the...

roofus — Thu, 10 Jul 2008 02:30:57 -0800

I would like suggestions for London restaurants that are worth visiting just for one unmissable dish. I really like restaurants with a menu that is totally dominated by one stand-out dish.

Some restaurants that got me thinking along these lines:

Jen Cafe in Chinatown, where most of the customers just order the Beijing dumplings

Pham Sushi in Old St where the crunchy tuna roll is legendary

Atelier de Joel Robuchon, where everything is special, but the truffled mashed potato is actually world famous

I hope that makes it clear the kind of thing I am looking for.

Bonus marks for actual sit-down restaurants that only serve one dish.

Where can I buy brioches in America?

Nickel — Wed, 09 Jul 2008 11:19:17 -0800

When in Italy I love to eat brioches, the typical bar breakfast. Where can I find these tasty sweets in America (Massachusetts or California)? These are shaped like croissants, but I find that instead of being buttery and flakey like the croissants I am used to, these brioches are dense and sweet. In bars and cafes, they come filled with cream or marmalade. Supermarkets also sell them in packs of 8 or so without any filling. I was just in Italy and bought a few packs of Parigine brand "soffici brioches semplici" but they won't last me forever.

Are there any supermarkets, bakeries, or cafes in American (specifically in the Boston/South Shore/Metrowest area of Massachusetts and the Bay Area of California) that sell these? Or anyplace online where I can order Italian pastries?

Chippy in Central London?

HaloMan — Mon, 07 Jul 2008 15:12:15 -0800

Are there any proper "traditional" chip shops within central London (zone 1 and 2)? I've had several friends who live in London remark to me there's not a 'real' British chip shop like you'd find in the rest of England in central London, but rather just lots of restraunts and places that appeal to tourists. From what I've seen of London, this seems to be true, sadly. As someone who is considering moving to London, this seems very unfortunate as I like a good visit to the chippy every now and then.

Is there one that's hidden away somewhere that's managed to elude me? If not, where is the closest one?

To eat in Toulouse

Ollie — Mon, 07 Jul 2008 12:48:28 -0800

Traveling to Toulouse for a week this month and I'm in charge of finding the really special places to eat. Anyone have any suggestions for blogs, books, etc on eating in that region? Or first-hand recs are good too.

How do Upper West Side grocery stores comare with one another?

HotPatatta — Mon, 07 Jul 2008 09:41:02 -0800

Fairway, D'Ag, Westside Market, Garden of Eden. What's the diff? Tell me all about Upper West Side grocery stores. I'm moving to the UWS soon and during my last visit I was shocked--and thrilled!--with my grocery shopping options. So how do those stores compare with one another? I'm mostly looking for price comparisons and differences in inventory.

I'll be living on 107th and Broadway, so are there any other grocery stores around me that I haven't yet discovered?

Preparing for the Worst

netbros — Mon, 07 Jul 2008 04:43:30 -0800

What vegetables, fruits, fish and animals would be recommended for a self-sufficient survival farm? Whether it be climate change, energy shortage, economic collapse, or act of nature; there are many plausible reasons these days to consider alternatives to the western way of living. Perhaps people living in the communes of the 1960-70s were thinking ahead.

If you had a small, 10-20 acre family farm or slightly larger community property what vegetables would you plant, what fruit trees would you cultivate, what fish would you stock in the pond, and what farm animals would you raise to make your environment as self-sufficient as possible for your family and/or community in the face of a calamitous future? What considerations are required to care for all of this?

Fish in San Diego. Help.

brynna — Sun, 06 Jul 2008 21:11:04 -0800

Where is there an actual fish market in San Diego? I know there must be one! I am desperate to find it.

You know the kind - tons of fish lying in huge piles that are perused by chefs in the early mornings.

Anyone?

Warmed & Breaded Goat Cheese in Boston?

The Confessor — Fri, 04 Jul 2008 08:47:21 -0800

The last time I went into Boston, I was horrified to discover that Ned Devine's in Faneuil Hall no longer served my favorite appetizer of all time: warmed and breaded goat cheese bites. Please help me find another restaurant in the Boston metropolitan area that serves a similar appetizer. Almost any high-priced restaurant in Boston serves a goat cheese salad, and Stephanie's on Newbury serves an appetizer of warmed goat cheese used as a bread dip, but there's nothing that really approximates the appetizer I enjoyed so much at Ned Devine's.

Why polenta but not corn on the cob?

nev — Fri, 04 Jul 2008 08:41:01 -0800

I want to a read a book about the domestication, Western discovery, spread and eventual assimilation of New World foods. I'm interested in how these crops were transported to and received by different cultures, and how certain New World foods became synonymous with particular Old World cuisines. I'd prefer a high-level history that covered all the major crops (corn, tomatoes, squash, peppers, potatoes) and multiple cultures rather than just one in particular. It's okay if it's an academic text as long as it's not too dry.

Other good food history recommendations are also welcome (I've read "Salt" and "Cod" already).

Picklers of the world unite!

goodnewsfortheinsane — Thu, 03 Jul 2008 18:28:26 -0800

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? I've embarked on a cautious foray into the world of DIY pickles. So far I've mostly limited myself to trying to replicate the ones I grew up with, i.e. Dutch-style gherkins and onions. They're nice, sure, but not very imaginative.

So in the interest of adventure, let's hear it! What's your favourite pickle? And if you know how it's made or if you've made it yourself, please share! I know I'm not alone in my pickle frenzy, so let's not be coy about these things, shall we.

Some personal quirks:
-I like pickled vegetables. Fruit... not so much. Previous successes include gherkins/cucumbers, onions, carrots, sweet peppers, and celery. I'm very open to pickling other vegetables.
-I really, really like strong tastes. Anyone remember boo_radley's story in MeTa a while ago? That's me. Basically, the pickles I've made so far have come straight from hell. This does not please everyone, however, and they don't have to be super hot or sour or garlicky or anything. But I do like strong flavours. More specifically, I'm looking to add some meat to my pickles, or say a darker / more umami flavour.
-Most of what I've made and/or read about concerns European- and American-style pickles. I'd be interested to hear about other varieties, such as those from our Asian cousins.
-Relishes to relish! Let's not forget about these pulpier, more spreadable citizens of Pickleland (which I'm pretty sure actually exists).
-I'm also interested in advice a pickle master would give to a novice, such as "cold infusions are for total wusses" or "the amount of mustard seeds should never exceed the square root of the amount of coriander seeds". Of course, I'm totally making these up, but I'm sure you catch my drift.

Then again, feel free to ignore the above, as certainly your suggestion will benefit someone.

Thanks in advance, fellow pickle freaks, and stay sour!

Shock and awe barbeque recipes?

eliina — Thu, 03 Jul 2008 15:41:48 -0800

What are some barbeque recipes that will impress my meat-eating boyfriend? I've been a chicken/fish/veggie burger kind of lady since the age of 14 (now 28) and so I know virtually nothing about preparing other kinds of meat. My omnivorous boyfriend frequently and uncomplainingly does most of our joint cooking, and only makes things that we both enjoy.

We've been grilling on my charcoal grill lately, and I'd like to surprise him by making something awesome just for him. I have no problems handling beef or pork or whatever, I simply choose not to eat it myself.

Got any fantastic recipes to recommend?