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]
I spontaneously decided to join a friend's 2-day camping trip - I'll be meeting them at the campsite early tomorrow morning. I'm not an avid camper, and don't want to forget anything that might be considered a no-brainer. I'd appreciate advice on any camping essentials I may be forgetting - list of what I'm planning on bringing at the moment is inside. I'd also like advice on ready-to-eat meals or meals which can be easily prepared at the campsite. [more inside]
Due to a series of unfortunate events I'm now homeless and lost all my savings. Looking for overall advice how to rent a room in NYC and survive. [more inside]
As a Filipino-American living 1300 miles away from my mother's cooking, I would love to indulge my homesickness and eat Filipino treats in a restaurant. I live in a major metropolitan area, but can't sit down at a restaurant to eat adobo. Why is that? [more inside]
I live with my 75-year-old mother, and a couple of weeks ago she decided to become vegetarian after a lifetime of being an omnivore. She is not interested in nutrition and is not going to figure out how to eat healthfully on her own, so if I want her to not die from just eating carbs all day, I need to figure this out. So many snowflakes inside! [more inside]
What are some non-soup, served-hot recipes for a pair of carnivores who currently have the diet and cooking abilities of a 12-year-old with no supervision? [more inside]
I have this pie-in-the-sky idea that I can make an apple crisp in a smoker whilst delicious meats are also cooking. The temperature would be around 220F, and I'm thinking 2.5 hours would do it. Have I wildly miscalculated? [more inside]
Looking for a few quick recommendations for my trip to Portland, Oregon this weekend. Ideally I am looking for places reachable by public transit, since I won't have a car. 1 - Best grilled cheese sandwich. 2 - Best dim sum. 3 - Best sushi that isn't insanely expensive. 4 - Best macaroni and cheese. 5 - Best food cart that is hopefully open for lunch on Saturdays. Thanks!
I'm trying to pick a fine dining restaurant on Orcas Island for my best friend's 50th birthday. It looks like the top options are The Inn at Ship Bay Restaurant and the New Leaf restaurant at the Outlook Inn. They both get great reviews on Yelp and TripAdvisor, and they both have great views, and I need help choosing. [more inside]
I'm trying to nudge the kids (4.5 and 18 months) towards lower sugar/processed carb breakfasts. Protein is good, fat is fine, we're not counting calories - one's majorly underweight and the other's a toddler. "Nutritionally dense" is what we're aiming for. But there are snowflakes. Always with the snowflakes. [more inside]
Planning to spend a long weekend in Chattanooga, TN in June. What should I eat? What should I do? I'm particularly interested in your recommendations for restaurants -- what is the Husk of Chattanooga? [more inside]
Tomorrow, I'm off to the UK to sit in the British Library and read bad religious novels by authors you've never heard of! But when I'm not doing that, I may need to eat occasionally, lest the lack of nutrition make me fall asleep over triple-deckers by Mme. de Genlis. I'm staying in the Highgate area, relatively close to the cemetery. Any recommendations for good but not luxurious fare? Most cuisines are fine (Indian, Thai, Chinese, etc.).
Basically, stuff happened in the last 1-2 months and I lost everything. Currently, trying to survive and wait it out. I'm searching for any resources related to unemployment/no income that I may have missed accidentally searching on my own. [more inside]
What are your go to snacks and beverages when craving sugar? I'm trying to give up processed foods again and the sugar detox last time was killer. I'd like to find a variety of ideas to increase my chances of success. [more inside]
We are trying to clean out our pantry in advance of a house move, and want to use as much as possible to make snacks for our goodbye-old-house party. One of the things in our pantry is a box of S&B Japanese Curry mix (medium hot). Given that a big pot of curry isn't really a good finger food, what would you suggest we make with it? (For those who are not familiar with this ingredient, it is not a powder, but more like a stew/sauce base.)
Cast of characters: two adults, generally located on the Westside of LA. One vegetarian, one decidedly not. We are in search of fun and interesting places for events worthy of more celebration than Grubhub takeout! [more inside]
I'm from Buffalo, but I've not been back since 2001, I will be traveling to the area to got to a wedding, and since I've been away for so long I have no idea as to what the current state of culinary affairs are in B-lo and I was always partial to Allentown, Elmwood, North Buffalo area. [more inside]
I live in Japan, and will soon be meeting up with some French friends who are visiting the region (we're not meeting in Japan). They are real foodies and I want to take them some food-related gifts, but they can't be too heavy/bulky/perishable/breakable - they'll need to get them home. Any suggestions? I am already planning to get them some good quality matcha as one of them bakes and has made some lovely matcha pastries before.
Where can I eat as I travel from O'Hare to Champaign, IL on a Friday night, and then from Champaign to Midway on Sunday late afternoon? [more inside]
I really, really love Brick Bars, but they're expensive. Are there any cheaper, non-nut-based alternatives? [more inside]
Hi, I'd like to learn the art of cooking to both help my wife and child out, and to learn a cool skill. Looking for a few things here: 1) Resources for teaching the theory of cooking, 2) Tips/Tricks and (of course) 3) recipes. Some special snowflakey details inside. [more inside]
I was recently awarded backpay for raises I was contractually owed, and I want to spent a portion of it on decor. I'm looking at 4 boxes of Cheerios and am slightly embarrassed -- I appear to regularly open new boxes before the unopened ones are finished. I'm thinking a cereal dispenser would help me unclutter my counterspace and reduce spoilage. Does anyone have a dispenser they really like? [more inside]
Asking for friends who are in Turkey for the next week. They have done lots of guidebook research and have accommodations sorted out, but are looking for personal recommendations for must-see/must-do activities as well as recommendations for outstanding food and drink (read: alcohol wherever possible). [more inside]
My lovely brother is graduating from university in southern California, and I'd like to get him something special, reasonably-priced, and memorable...that matches his interests...that I can order online or take home from Hong Kong, where I live. [more inside]
In light of the recent earthquakes, I am looking for the best and easiest way to setup a page that accepts donations for a small, local, Nepali nonprofit. [more inside]
I'm not a sushi beginner, but not a particularly adventurous eater as far as that goes (salmon, tuna, shrimp, etc). I'd love to be able to go and eat omakase. [more inside]
What's in Corner Bakery's "signature dip?"
Is cole slaw a chopped salad? If not, what's the difference? [more inside]
I'm interested in thoughts and superstitions centred around eating and food in pregnancy around the world. What are you advised to eat or avoid in your country when pregnant? What are you told will happen to your baby (or its character) if you eat specific foods. Also, do Japanese women really give up sushi when pregnant and do the French give up their camembert and brie?
What meals can I cook with only one hand? [more inside]
I am looking for an easy, inexpensive, and portable dinner recipe that contains meat to feed eight adults. I don't want to serve pasta, and I want to make the meal at home and bring it on a 30 minute car ride. It can be re-heated there. [more inside]
My daughter needs to increase her vegetable intake, but refuses to eat most veggies. What recipes will allow us to disguise her vegetables in other foods? [more inside]