My wife and I are going on vacation early in September and would like to focus on fine dining. We live in the bay area and have been up to Sonoma/Napa many times as well as Portland and would like to broaden our horizons. Looking for both locations and restaurant recommendations. [more inside]
Regional foods; Vegemite; Ribs [more inside]
Your recommendations, please, for eating out in Marseille. Breakfast, lunch, dinner. Panisses at l'Estaque to moderately fine dining. Any kind of cuisine—doesn't have to be bouillabaisse. A bit of an explanation for what's good about the place you're recommending would be great. [more inside]
Thinking about heading to California for a week or so, starting out in Los Angeles then driving up to San Francisco. [more inside]
I have recently been put in charge of a small culinary library and would like it expand its selection of food/restaurant industry memoirs - I'm having a little trouble finding non-white authors. We've got Madhur Jaffrey, Jen Lin-Liu, Gillian Clark, and I found Eddie Huang. If anyone has any suggestions, I'd love to hear them. Thanks!
I need a couple hundred very plain backpacks at a good price, ethically made would be awesome. They have to be kid size, not be embarrassing or possibly gang affiliated, and comfortable hold food for a weekend. [more inside]
I need more ideas for cooked vegetable dishes. Ideally it would include a lot of vegetables and a little bit of meat. [more inside]
I'm making my annual solitary pilgrimage to Disneyland/California Adventure for 3 days in August. It's summer, and their diamond celebration is going on, so I anticipate mad crowds. I'd like to avoid eating in the park as much as possible. So what can I eat to keep me full (meals and snacks)? [more inside]
Can I order off menu at my local Chinese restaurants? If so, what is the best way to go about it? [more inside]
I'm traveling to France this September with my mother and we're going to be there during the Fête de la Gastronomie, which is great! Except that I don't know what we should do or how we should do it. [more inside]
What are the weirdest, strangest, wrongest edible items that I can order RIGHT NOW and have in two days via Amazon Prime? Gummi chicken feet is a good place to start.
I'll having a spell of PTSD triggers stress induced nausea and a lack of even being able to stand the sight of food without feeling sick. I'm also maybe getting a double whammy from restarting Paxil. What GF foods can you think of that I can use to put some calories into my body until such situation gets resolved? [more inside]
So... the ethnic food thread got me wondering. What restaurants are there where you can get more "authentic" Norwegian/Scandinavian food? [more inside]
Before we get going on this....Some will say this is psychological, but I need to say that whatever goes wrong, it's like a switch is thrown and it lasts for days. I seem to have a depression set in when I over-eat, or perhaps ingest the wrong ingredient. There is something physical going on that causes me to drastically not think the same. I start flip-flopping on things I was firm on, I have no strength mentally for socializing, and certainly none for confrontation to the point where I would get taken advantage of without fighting it. That isn't me. when it goes away, it does so fairly quickly, within a half of a day. [more inside]
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.
Your fridge is [mostly] empty. You're too lazy to drive to the grocery store, but not too lazy to stay in and cook. You may even have an impossibly tiny food budget. What great meals do you whip up from the storage in your pantry? [more inside]
I need to figure out how to make my cards useless at a few locations near me. [more inside]
My son wants to make rice balls that he made in his Japanese class and his teacher was kind enough to give him some of the seasoning they used. It looks like this (flickr). [more inside]
Due to popular demand, a friend and I find ourselves going into the tamale business. We've got our recipes down, our salsas are good, we've worked out how to mass produce them without losing quality. What we can't figure out is how to deliver the samples. [more inside]
What can I do with prickly pear fruit that isn't a beverage and isn't a dessert? Are there any recipes that use it as a component in a savory dish? [more inside]
Can someone point to good resources for real science-based nutrition? [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)
I've moved into an apartment and am trying to become a Real Adult. I've got some basic cooking skills, but would like a cookbook or something to follow since I lack variety. I cook a lot of soup at once and freeze/store it as my next few meals due to time constraints. I'm looking for advice, guides, sites, real-life books. [more inside]
So, fellow ask-mefites, it comes to this: Exactly what level of "a cat may have licked it" does a food item need to reach, pre-microwaving, before you would consider it inedible? [more inside]
How long does an open jar of minced garlic stay edible in a refrigerator? [more inside]
I have shiny new popsicle molds. I wish to spend the rest of the summer making all sorts of tasty frozen treats. I'm sure there is going to be a certain amount of "throwing some fruit and juice together willy-nilly and seeing what happens", and we have a paleta-making friend we will consult for his advice, but I'm appealing to the hive mind for recipes or ideas. What unusual flavor combinations might we not think of? What awesome recipes can you send my way? Help me have the tastiest summer ever. [more inside]
I will be going to dinner with my aunt who lives in NYC -I live in Atlanta (within the city or ITP). I would like to pick a restaurant that would be representative of our fine city. There are so many choices!! [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.
NYCers, please direct this hungry but overwhelmed-by-choice Hong Konger to your favourite Middle Eastern, African, Scandinavian, Eastern European, Central Asian, Caribbean, and South American food! I will be there for six days in late July, party of one/two adults, based in Midtown East, takeout acceptable, weird/early/late hours acceptable, happy to travel to the outermost reaches of the city (no car though!) and make bookings, informal/reasonably-priced preferred. [more inside]
My grandmother taught me that a game of bridge can be vicious and cut throat, but she didn't teach me what it takes to host a card game. A couple of friends are coming over Saturday night to play cards (probably bridge, but we might play hearts euchre) and I don't know what to provide other than paper for scoring, a table, and a deck of cards. What food or drinks should I serve? [more inside]
What's the iconic "big feast" in your area? You know, the kind of thing a church supper, fundraiser, reunion, or regular old party might be built around—like oyster roasts, seafood boils, fish frys, pig pickings, cream can suppers... [more inside]
I've been using a lot of chilis in adobo lately, but I really seem to use the sauce more than the chilis. Most of the time when using the actual chili, you only need 1 or even a half, while the adobo can be use to make Chipotle flavored, well, everything. Is there somewhere I should look to buy just the sauce? Or a way to make it stretch longer without wasting half a can a chilis?
For weight, money, convenience, and taste reasons I want make pre-portioned lunches for the week on Sundays, bring them all to work on Mondays, and keep them in the work refrigerator all week. I need some ideas for low-carb, healthy meals that won’t get soggy or stale being in the refrigerator for 5 or so days. [more inside]
I am looking for the name of an old cookbook, perhaps British, that has no text but just illustrations, like the ones from Popular Mechanics that showed you how to make thing with illustrations, or the wordless illustrations that tell you how to evacuate an airplane. Note: This is an older book, so it's not Picture Cook or the IKEA cookbook.
I'm going to make a dish using a small amount of mayo. What else can I do with it if I dislike it plain? [more inside]
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]
When I was in Monterey I had a tex-mex migas like I'd never seen and I've always wanted to recreate it at home. it was the traditional tex-mex migas ingredients (tomato, bell pepper, onion, egg, cheese, tortilla chips) but it came out standing whole and firm, not unlike a flan and it cut like one - moist but really sturdy, not falling apart, almost like a quiche? The non-egg stuff was diced superfine and just melted into it. How did they make this and how can I do it at home? [more inside]
How should I decide whether to boycott a company - specifically, Driscoll's berries, but also in general? [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]
Help me reverse engineer a delicious appetizer I had last weekend: salmon smoked in a moka pot. Lots of details inside. [more inside]
What are the most unusual but tasty marinade recipes you love? [more inside]
will be in LA for a week in late July but only 2 days are mine. Alone, staying near the Getty. As I have not been in this city for more than a day in 40 years and aside from seeing the Getty, would love any recommendations of food, entertainment, neighborhoods to walk (if such a thing even exists here).
I live in Hawaii and will have access to lots of yard space in the next month. I'd like to turn useless grass into several raised beds to grow as much of my own food as possible. I'm looking for ideas on what grows well in our climate, what yields well to feed as many people as possible, and what plays nice in a polyculture bed. I'll probably use organic compost teas and a worm castings to start, but do tell if you have other nutrient ideas. [more inside]
I'm looking for those "Wowza!" gourmet dishes and touches that impress guests, but in the summertime BBQ category. What are your tricks for easily making a BBQ fancy, different or impressive, instead of the same old burgers and dogs?
Last second lunch in NYC question: Looking for a place with a focus on Italian cusine and a great wine list near Unon Square that I could reasonably get a table for two at 2pm tomorrow. Ideally looking for a place with a great set menu in the 22-30 range.
Asking for my wife, who doesn't have an account. My wife will be staying near Fort Greene Park in Brooklyn for about three weeks. She has a problem with gluten - trace amounts and cross-contamination are an issue. Looking for both dining and grocery shopping suggestions. She has relevant apps and online resources but not coming up with much to go on. Would love some local perspective. Thanks for any help you can provide.
Mr. Otter_Handler and I went to France in April and among many other delights managed to procure a small wheel of Livarot cheese, which was vacuum sealed by the fromageur when we bought it and refrigerated until our departure, then refrigerated once we got home. Mr. Otter_Handler opened it in late April, when in an effort to contain the aroma (yes, it does smell a bit like rotting cabbage) it was moved to a small dorm fridge in Mr Otter_Handler's study. It's June now and I can smell this cheese without opening the fridge. Is this cheese still good or can we say "au revoir" to this souvenir of Normandy?
I'm riding a 62 mile event on Sunday, my second ever. This time, I'd like to be sure to include the best pre-ride regimen I can manage. AskMe, can you advise me on good practices re: what to eat and drink tomorrow and Sunday a.m? [more inside]
I'm somewhat interested in the ingredient delivery systems like Plated or Blue Apron. I am not a busy mom, just a person who wants inspiration and is sick of throwing away leftover ingredients or looking at a nearly full jar of cream of tartar in my pantry. [more inside]