I just opened a package of Florida Crystals Natural Sugar, and the odor is quite strong. It's difficult to describe, but it's kind of acrid/acidic. Can I Eat It? [more inside]
Searching for foods (or recipe ideas) along the theme of recursion (i.e., repetition of items in a self-similar way). At some point I'd love to have a dinner party with the theme of recursion. Further info and examples below. [more inside]
I am teaching a cooking class to smallish children at a summer camp next week. Help me figure out what do/make with with time constraints and young children! [more inside]
Not from a cultural, societal point of view. But medically, scientifically, health/welfare, risks?? Is the germ/fluid exchange different from say, a kiss or handshake? And different if doesn't involve a food with an actual bite-mark (ie the fries not the hamburger?) [more inside]
I read all the time about how French ladies indulge in carbs and fat but never gain weight. I'm assuming that the portions are smaller and they don't snack between meals. However, croissants and Brie every day? Really? I haven't been able to find what people actually eat for meals and snacks. [more inside]
When you're grilling a good size piece of meat (a large steak, a pork tenderloin) - how are you supposed to measure the temperature? I have a good thermometer (http://www.thermoworks.com/Thermapen-Mk4), but the issue is that different parts of the meat will be wildly different. E.g., with a tenderloin - the narrow ends will be 140° while the thick center is less than 100°. When a recipe calls for 140°, for example - how do you decide when that is? When the coolest part is that temperature? When the average of several different spots is that temp?
Can you help me identify this bit by a comedian? It played on a local comedy station (Funny1260 AM in Phoenix) yesterday morning around 9:00 AM. It sounded like an old school comedian because he rolled his "R"s like an old timey orator, and the bit was about how he compared his wife to the delicious things in life; her face was a tutti frutti, delicious cuts of meat, desserts. [more inside]
So we will be getting away from the kids for a few days the last week in June to Quebec City. Where should we eat and what should we do to relax? [more inside]
Please tell me all the secrets to successfully feeding my dogs a raw diet! What mix of meats do you use? What percentage of organ meats? What add ins like yogurt, veggies, and eggs? What disasters and successes you have had. Finally, has it made a difference in your dogs health?
I'm going to a multi-day event where the homes/restaurants/event halls are all kosher. Give me your top 3 kosher kids snacks. [more inside]
Hi! We're going to be in San Fran this weekend and are looking for somewhere awesome to eat in Chinatown. Where do you recommend? But there's some considerations... [more inside]
Difficulty: teenager. I'm visiting my family in France for the first time in a while, and we're going to Paris. Does anyone have recommendations for not-terribly-expensive restaurants a 13 year-old girl will be okay with? When I'm in Paris I rarely visit the same places twice other than L'As du Fallafel in le Marais, which obviously I'll recommend to them. We'll be close to Le Centre Pompidou.
What restaurant is this? My first thought was Chic-Fil-A or Five Guys, but the cup wasn't match and I can't think of any other fast food restaurants with that color scheme.
So I made this "veggie chorizo-spiced chickpea" recipe last night and the results were... meh. The spicing was great but the texture was all wrong. I was expecting extra crispy on the outside, meaty on the inside but wound up with a very slight crispiness and a sort of mealy interior. Is there a way to vastly improve the texture or am I asking too much of my chickpeas?
I will vacation in Taiwan shortly, arriving late afternoon on Saturday, June 18. I have a reservation at the W Taipei from then until Thursday the 23rd. That Thursday, I figure on leaving Taipei and traveling to elsewhere on the island, maybe taking the train down the west coast to Tainan and Kaoshiung, then returning to Taipei or Taoyuan the night of Saturday the 25th and catching my flight out the morning of the 26th. My interests for the trip include food, contemporary and traditional art and culture, food, areas of great natural or architectural beauty, nightlife, and food. [more inside]
I've started seeing a dietitian who has recommended a mindful approach to food and eating as part of my ongoing progress towards health. I'm a busy student and freelancer who is about 50/50 at home or rushing about town to uni, meetings, jobs and shows, but I love cooking: I'd really like to have some mindful snacks that I can have at home or carry in my bag on busy days. What do you recommend, Mefites? [Special snowflakes inside, produced and packed in Australia] [more inside]
I need to pack a handful of transportable (jiggle-proof), nutritious, disposable, filling, tasty, exciting lunches that DO NOT require any sort of refrigeration, can be packed the night before (stowed in the fridge if needed), and will be able to hack it between 70-80 degrees for about 5 hours prior to being eaten. Difficulty level: no pb&j (historically unpopular with this group). [more inside]
I'd love to start grilling. Problems: I don't (yet) have a grill and I have a non-meat-eating partner. I have two specific questions: 1) Charcoal or gas? My dad says there's no easy answer to this... Benefits of each? Any specific grills you love or hate? 2) What can I grill for my vegetarian boyfriend? Recipes or resources would be amazing.
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]
What's the best way to store store-bought fresh herbs so they last the longest? I usually have cilantro/coriander, scallion, mint, basil (Thai, holy, and Italian), and occasionally sawtooth coriander and Chinese chives on hand. [more inside]
I made a delicious caprese salad the other day, and was really impressed by the amount of tasty it was relative to the amount of prep work. I know lots of things that are easy to cook (or, in this case, leave uncooked) and lots of things that are delicious, but could use a lot more crossover. [more inside]
I have been looking at boxes grocery services like Blue Apron and Hello Fresh. There are so many to choose from. What services have you used? What feedback can you give. I really like the idea of having my meals planned, groceries bought, and it all delivered on a specific day. I like the price point of about $10 per meal per person for 4 meals per week. Our tastes are varied with almost no limitations.
Can you help me come up with unorthodox/off-the-beaten-track sides to go with BBQ pulled pork next weekend? [more inside]
I'm going to be in downtown Seattle (near the library) on business and won't have time for a sit-down dinner. Where would you recommend I get some take-out dinner? (No need for breakfast or lunch.) [more inside]
This is my dog and I have some dumb questions. I had dumb questions in this post too, but now I have more of them. [more inside]
I'm looking for the best book (or other source) on nutrition. Not a diet book. Not anything with an opinion (to the extent that's possible). I just would like to read a book that describes what's going on with our bodies and the foods and nutrients we put into them. How exactly are the major nutrients metabolized? In what order over what time period? What are the functions of the various amino acids? What do the various vitamins and minerals do? And so forth. I just want to know what's going on, because I can't read a thousand diet and exercise books all pushing some points over others. I have a technical background, so I can handle and appreciate decently-complex explanations of biochemistry and the like. In fact, I like that stuff. Just as long as it starts at the beginning and builds up to that. So just, the cold, hard, comprehensive facts on nutrition, please. [more inside]
A friend and I are taking a trip tomorrow to Lyon (from Berlin). We found this thread but want more information specific to Lyon. [more inside]
Am moving into a household w/ a Mom and 2 kids (18-22 yrs). The kitchen was a mess; I have scrubbed the walls, painted, added new lighting, rearranged drawers, added a radio and some color. After 20 years of scrambling to get food on the table, Mom is reluctant to spend much time in the room; cooking or socializing. [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 will be in London this Friday and am looking for a good place to go for a good, inexpensive curry for lunch, probably in the Brick Lane area, but could be anywhere central. [more inside]
Sorry to add to the list of Italy travel questions. I've bookmarked and read all the recent ones so all the bigger places are covered. There's just one place that the previous posts hadn't mentioned... [more inside]
Where do the dwarves in LoTR get their food? Do they buy 100% of their food? [more inside]
Please give me recommendations for cooking classes, wine tasting and bartending classes in the Boston metro area. [more inside]
Where should we go to have Beef Wellington? Accessibility to North Oakland (walking, BART, and driving are all viable options) and price are factors.
What should I buy and cook from the Russian supermarket? [more inside]
I am looking for a very specific kind of cast-iron skillet: one where the outside is colorfully enamelled but the inside is just plain old cast iron. Do such skillets exist? [more inside]
I'm becoming increasingly frustrated with misleading labels at the grocery store - "cage free" eggs that cost three times as much but the chickens are treated no better than the cheap eggs, "grass fed*" beef with an asterisk. I am willing to pay more for genuinely ethical/sustainable meat, dairy, and poultry. I am not willing to pay more for bullshit labels. Help me navigate this landscape without being misled. [more inside]
Do you have a degree in food science or are you a non-degree professional in that field? I'd like to hear about your experience in the industry. [more inside]
My friend is hosting a cocktail charity event for between 60 and 80 people on Saturday. Her caterer isn't providing desserts. She asked for my help and I have 18 hours to figure it out and 53 hours to deliver it. [more inside]
I have a beautiful piece of flank steak, and I'm looking for something delicious and interesting to do with it. [more inside]
What is your favourite make ahead road food/snack? [more inside]
Where can I find a gros michel banana to eat. I just need one, not the whole plant, I just want to try the old fashioned banana. Banana forums warn of scams where only a Cavendish has been eaten. Where's that Gros Michel. Where is Fat Mike Banan. i live in louisville kentucky but have access to Online
My experience in the kitchen is limited to pouring a bowl of cereal. But I'd like to become a decent cook. Are there any books or website guides that go from zero to chef? Something that would have me cooking basics one by one and build my way to actually making some dishes and knowing what I'm doing in the kitchen. Thanks!
If we assume the (increasingly accepted) view that sugar, in any decent quantity, is a highly unhealthy thing to eat, and that the main culprit is actually fructose, is there any good reason to not aggressively replace sugar or HFCS with dextrose? [more inside]
I have been partially successful at clean eating over the past few weeks. Recent organic veg deliveries have left me with an overload of broccoli, carrots and peppers. Sadly, I cannot stand soups of any variety and have had enough of tomato-based dishes. What can I cook that will not bore me to death after two portions of it? I can be convinced to add meat to if it will make it delicious. Bonus points if it can be frozen or transported and reheated easily for work lunches. Thanks in advance!
What was sugar like in Europe in 1631? If a recipe called for a couple ounces of sugar, was it conveniently granulated like it is now? [more inside]
I'll be accompanying a group of college students to a conference in New Orleans later in the week, and we're looking at going out to dinner Thursday night. Where should we go? We need somewhere on the cheaper side, maybe $15 max for entrees, with cheaper options available if they just want something small. Easy access from canal or the convention center area, and easy seating for around 12. [more inside]
I want to trim our grocery budget. What are you suggestions for recipes/cookbooks/websites/tips/etc that meet my needs (inside)? [more inside]
Convince me to love it. [more inside]