Hokkaido variety kabocha squash. I cut it in chunks and steamed it -- with the intention of eating it plain. It has lovely sweet chestnut flavor. But so dry and crumbley, like stale cake. Any suggestions on how I can repurpose this steamed squash? If I make soup, will the dry crumbles melt into the broth and make a smooth soup? Or I could mix it with mashed sweet potatoes. But again, I hope for a smooth texture without dry crumbles. Tools: I have only a standard blender. And a manual potato masher.
My brother and his wife just had their second child, and as a Christmas gift I'd like to be able to help out with some of the food prep. We have some great "take and bake" options near where we live, does anything like that exist near them? [more inside]
Hi all! For Christmas dinner this year, I am following through on a long-held dream to cook a Beef Wellington. Have you ever done this (successfully?) I'd love your guidance! [more inside]
I am thinking that I might want to learn German as a language of beer and cheese for career advancement. Good choice? Should I take a class or set out on my own? [more inside]
I do all of the cooking in our house. Most of the time I'm just throwing meals together with what's on sale or in the fridge rather than following A Recipe, and I'd like to keep working that way if possible. My partner wants to start counting calories, and I want to start providing her with useful data. I think I get the basic idea of how to make this work (weigh stuff before you put it in the pot, write down amounts, do math) but I'd love any specific tips or tricks from people who have made this transition themselves.
Bought some sunchokes/Jerusalem artichokes from local Korean megamart. Had never had them before. Internet said they'll taste nutty when cooked. Diced them and roasted - not nutty. Did I do it wrong or were my expectations off? [more inside]
My sister likes to cook, and I want to get her an interesting ingredient to experiment with for Christmas. However, she's taking a 2 month trip soon (Feb-April) and then moving cross-country, so whatever I get has to be easily transportable and can't go bad too soon. [more inside]
Looking for recipes or techniques that turn fully cooked leftovers into completely different dishes - like turning risotto into arancini, thickening a soup into pasta sauce, or turning roast mushrooms into pate. Not looking for " make a sandwhich/taco" etc. Looking for things where you basically need a completed other dish before you start.
Turkey defrosted for Thanksgiving. Sat in the fridge until yesterday, when it was re-frozen. If it safe to cook and eat? [more inside]
My family and I are taking a trip to Hong Kong and Taipei in a week. Where should we eat? [more inside]
Me and one girlfriend have a layover at Pu Dong airport (yuck yuck yuck) from 7:00 PM to 10:30 AM. We're wondering what to do, and whether it's safe to roam around Shanghai all night. [more inside]
My family is having a Thai-themed second Thanksgiving meal tomorrow. We have people with a lot of dietary restrictions so we are trying to make tasty sauces that everyone can eat, which can be put on meat/veggies/tofu as needed. We have a good red curry and peanut sauce but other sauce recipe suggestions would be great. Should be vegan. Thank you!
I'm planning to go to the Storm King Art Center (in New Windsor, NY) on Friday. I'd like to eat something delicious for lunch while I'm there or before I go. I can bring it from Manhattan (or anyplace in the city, I guess), but I would have to buy it the day before on Thanksgiving. Or, I could eat near the museum or near my hotel in Monroe. [more inside]
Due to a newly diagnosed medical condition I have been given a list of food restrictions that has slashed the kinds of food I can eat by...a lot. I'm out of ideas, help! [more inside]
What are some of your favorite wine based recipes? [more inside]
I want watch how people in professional kitchens clean, prep, and execute a service. I've already seen lots TV-chefs and youtube-wannabe-tv-chefs making single dishes, but I want to see cooking at scale. Any youtube channel/film suggestions?
So I screwed up. We're having early Thanksgiving this weekend. My wife picked up a local turkey, frozen, stored it in a refrigerator, and gave it to me to take home and do either a sink thaw or put it in our fridge. "Don't leave it in the car," she said. Guess what? [more inside]
I adore spicy food, and I have no trouble with except, except my nose runs terribly. This is really embarrassing, especially while eating in social situations. Is there anything I can do?
My favorite part of the holidays is the FOOD. I love all the rich, sweet, and special seasonal eats, and I love to make them for my people. Unfortunately, this year, I Just Can't. Thinking about planning and cooking is stressful rather than exciting right now. How can I make nomming as low key as possible in terms of planning/effort, but still awesome? Wanting specific suggestions for Thanksgiving, periChristmas, and New Year's. Family will be visiting at various points. This is in the U.S., and we have a Trader Joe's and a Costco nearby.
For the first time ever, my family is visiting Boston to celebrate Thanksgiving with my husband and me. I'm really excited, and I really need some help planning the dinner menu. [more inside]
due to unforeseen circumstances, i find myself having to prepare daily meals for older family members. they are adverse to anything vaguely unfamiliar, seasoned, or spicy and i'm looking for meal ideas/recipes. breakfast is taken care of. i try to have dinner leftovers around for lunch, so it can be scrounged from that, or simple sandwiches. [more inside]
I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
I made took a simple chicken and noodles recipe and doctored it up a little bit with onions, celery, shallots, and carrots. Otherwise the same recipe (I added a like 2 ounces more broth than they called for, and cream of mushroom instead of chicken). I'm not sure what happened, but the result in my crock pot with ~2 hours remaining is very, very soupy, and doesn't look right at all. Is there anything I could do to salvage this and make it creamy?
Help me fatten my cookbook with recipes that create copious amounts of food that last a while. [more inside]
Going to Roswell for a day or so and looking to eat some good local Food. Never been to NM before and I want something that NM is known for. Recommendations?
While living overseas for the past two years I went through two different rounds of antibiotics, which were generally handed out like candy. After reading this article about the damage antibiotics can cause to the gut biome, I'm wondering how I can rebuild my gut. [more inside]
Over the last few years, I have become increasingly horrified by the animal industrial-complex over its appalling treatment of living beings, the hugely negative impact on the environment, and the health issues related to contaminated or otherwise chemically treated meat and dairy. What actions can I take against these issues? [more inside]
It seems like white people in the U.S. are grossed out by lots of things that Chinese people eat, but not vice versa. Is this is a real phenomenon? Why does it happen? Examples inside. [more inside]
Hey guys so my mom is opening a new lunch spot serving homemade perogies and such, and we're trying to finalize a business name for her. [more inside]
It was by Callard & Bowsers. It came wrapped in gold foil. It was a chocolate kinda of toffee. I have looked everywhere--it is being made and where can I get some? Thanks all.
I have a number of duck legs in the fridge, which need using over the next few days. Please suggest recipes. I don't need basic cooking instructions, just your best ways with duck legs. I don't particularly want to go down the confit route, as I don't have much storage space in this flat, and there doesn't seem much point if I don't let then mature. But if you think I'm insane to pass up the chance I'm sure you'll let me know. Thanks!
What type of food (savory, doesn't need to be eaten right away) should I make for people this Christmas? Details, including allergies, below. [more inside]
I am seeking the absolute most top-notch way to make popcorn at home. Ideally, it would be air-popped, though I could use a little oil if needed. Looking for recommendations on both cooking method/devices, popcorn types, and any other accoutrements. [more inside]
I wish to send my dear Finnish penpal a bunch of cool things you can only buy in Canada (and maybe also stuff that may be sold elsewhere but is only really popular in Canada). What to send, MeFi? [more inside]
I bought some milk by accident when I still had an almost full container. What are some recipes (besides making ricotta/mozzarella) that use up a decent amount? It's cow milk.
I'm hosting an all-day TV/movie marathon at my house. Tacos are a requested menu item. Please help me work out how to keep the cold stuff safe. [more inside]
Seeking your ideas for interesting, unusual, hip and/or daring food choices in Chicago for a business luncheon on Friday. [more inside]
Tell me about your foods and recipes that give you the maximum fullness bang for your calorie buck. [more inside]
Is there somehow less of a problem with Bacillus cereus in Japanese rice? I often see remarks like this one about not refrigerating onigiri, and about leaving rice in the rice cooker for hours if not days and continuing to eat it. The worst food poisoning I have ever had was from B. cereus, so I am hypersensitive to rice preparation and storage. [more inside]
After years and years of not getting the pasta right, everyone in my circle of friends and beyond seems to know that you need to finish the pasta in the sauce, including some of the cooking water. It's such a vast improvement. Do you know similar simple "tricks" or methods from other regional cuisines? I remember reading this thread about Japanese and Korean cooking with great interest, but I'm curious about other cooking styles across the World as well. [more inside]
I'm looking for vegetarian recipes, without beans, which scale well relative to the level of effort. By which I mean: when you make potato salad, you can double it, but you're going to spend 2x the time peeling potatoes. That's bad. Chili (unfortunately, has beans) scales well: you don't need to individually wash every single bean, you just chuck in 2x the number of beans. Any recommendations for recipes? [more inside]
I'm planning to make this croquembouche recipe. It calls for a pastry bag with a 1/2 inch wide tip and a pastry tube with a 1/4 inch wide tip. I need to purchase the supplies for making this and I'd love your help! [more inside]
I'm looking for children's books that incorporate the unexpected (food, especially) into their illustrations. [more inside]
I am looking for ideas on budget-friendly, healthy and easy to make meals for a single person. See inside for details. [more inside]
Last night I made this recipe for a creamy pork shoulder stew (which was delicious). Everything was thoroughly cooked as it was simmering for probably 1.5+ hours. I put the leftovers in a covered (but not sealed) container and forgot to put it in the fridge. I just found it this morning, so it was sitting out for about 12 hours. Can I eat this? I was thinking I could throw everything in a pot and boil it again, or perhaps microwave it.
I'd like to make them all in one dish, like a soup, but I can't find any recipes which use that many. They've been in the fridge for a few weeks and need to be used up. Creative ideas?
I made a batch of soup a couple of days ago and it tastes a bit odd. I'm pretty sure it's because of the food processor. Will I die of plastic if I eat it? [more inside]
I has new kitteh! Yay! She's a rescue, about 2 years old, a small spayed female tuxedo beauty in good health, with a shy temperament. I have not had a cat in years. I am sure I am asking a question to which there are many answers and about which MeFites have strong opinions, but here goes: What is the current "state of the art" answer on the best quality and healthiest commercially prepared food for an adult, indoor, younger cat? [more inside]
I live in Queens NY and regularly get to dine at all sorts of really tasty, authentic (as much as anything can be, but that's another conversation) ethnic restaurants, especially Chinese food. My girlfriend's family is from China, and while they certainly enjoy these places, they will always insist that the food is better in China... This is something everyone universally agreed with. [more inside]
I have an unopened (sealed) can of lump crabmeat that's been refrigerated. It expired about a week ago (best if used by date was a week ago on 10/5). Can I still eat this? Or should I throw it out?