Which food has the highest number of calories per gram?
posted by reklaw
on Apr 9, 2006 -
What is the best food dish (speciality) out of every culture? I've decided to try at least one thing from as many cultures as I can think of and find an authentic meal for each. For example, I know nothing about Korean, German, Ethiopian, Lebanese, Portuguese, or Irish food - any suggestions there? Thanks!
posted by agregoli
on Apr 8, 2006 -
What do you all like to do with them BESIDES guacamole?
posted by konolia
on Apr 8, 2006 -
My mother has been using one particular brand of Mexican Vanilla for years and is almost out of it. She says she can't find it anymore and I'm kinda bummed because it made the best darned cookies. She says it is called La Puresa (Pureza?) and has a pale yellow label. She used to get it by the quart in liquor stores. Any clue as to where you can find the stuff now?
posted by slim
on Apr 7, 2006 -
Having recently moved to downtown Silver Spring, I am looking for a kosher butcher in the area. I rely mostly on public transportation to get around, but I do have access to a car. +1 for any suggestions relating to kosher restaurants and kosher food markets, as well.
posted by seinfeld
on Apr 6, 2006 -
Good black beans and yellow rice recipe? It's a little hole in the wall at the NW corner of Broadway and Broome but it's heaven to me. [more inside]
posted by sonnet
on Mar 30, 2006 -
What types of food promote good health, and what are the supposed health benefits of consuming such foods/beverages? [more inside]
posted by orangeshoe
on Mar 26, 2006 -
I'm trying to put together a restaurant guide for an academic meeting being held in Los Angeles' Universal City. Aside from the (mediocre) places along the nearby Citywalk, can folks recommend interesting / funky / neat / fancy and other types of worthwhile places to eat within a short taxi ride, drive or public transportation trip (from the Universal City metro station)?
posted by luriete
on Mar 19, 2006 -
I hope this doesn't wreck the experience for anyone... But why do the refried beans at Taco Bell smell just like canned cat food? This really bugs me.
posted by roguescout
on Mar 17, 2006 -
In relation to this fpp
about food and mental health, I have recently been getting drastic bouts of hunger, confusion and depression when I eat late (even an hour later than usual), or don't eat enough at a meal. These bouts last about 3 hours, and once they start even stuffing myself won't help. Has anyone had this, know what it could be, or know how I could try to solve it? [more inside]
posted by purple_frogs
on Mar 16, 2006 -
While abroad last fall, I had really awesome sandwhiches. It seemed like every pub we ate in had a brie-and-bacon-on-some-sort-of-bread available. Now that I'm back in the states, I want to know where to find English bacon, or how to substitute for it. [more inside]
posted by Medieval Maven
on Mar 16, 2006 -
Help us party like it's 1974! A friend is throwing a 1974 party (she was born in that year) and my partner and I would like to bring a gift to the party relevant to that year. We've already drawn up an extensive list of '74 references (see inside) but are really missing out on ideas for food and drink. [more inside]
posted by unclemonty
on Mar 15, 2006 -
Why is Blackstrap Molasses so high in minerals? Extended research (both internet and olde-fashioned) have failed to answer this question - I even emailed a molasses producer but didn't get a reply.
One theory is that it has something to do with the equipment it's processed on, another that it has to do with how concentrated it is, but so far no hard facts.
posted by dorcas
on Mar 14, 2006 -
What's the best way of wrapping a sandwich before putting it in the refrigerator? [more inside]
posted by spira
on Mar 9, 2006 -
What is the best food at airports around the world? I found this list at lonelyplantet.com
It is solid but I want to know all the best places. I travel a ton for work and like to book travel through airports with good food.
posted by rje7
on Mar 6, 2006 -
Being a Canadian I know that the right way to eat perogies is fried, with sour cream, fried onions and bacon bits. I am, however, open to new ideas. I have tried perogies with salsa to good effect, and now I am wanting some other perogie-topper/cooking suggestions. How do you cook/top/eat these delicious morsels of joy?
posted by arcticwoman
on Mar 3, 2006 -
Do my food cravings mean anything? Or, rather, how can I satisfy that feeling without reaching for the junk food? (Way too much more inside). [more inside]
posted by synecdoche
on Mar 2, 2006 -
Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
posted by CunningLinguist
on Feb 26, 2006 -
A couple of decades ago, a non-Kosher deli near my work (Long Beach, Ca) had these pickled (pork) sausages in jars, along side jars of eggs and pigs feet. On a dare, I tried a sausage, then ate them for lunch every day. They were the size of brats, but made like Italian, in that they had fennel seed. I'm in Tucson now, but would still like to know if anyone has knowledge to obtaining any, or has had them.
posted by JABof72
on Feb 25, 2006 -
What tests are available for food sensitivities, enzyme deficiencies, food allergies, etc? [more inside]
posted by sirion
on Feb 24, 2006 -
Vegetarian in New Orleans. I will be there during Mardi Gras, and need to find some good chow. (The previous question tagged with vegetarian and New Orleans was pretty disappointing). I will be in Jefferson Parish, mainly, and on a pretty tight budget.
Also needed- recommendations for good record stores in the Big Easy. I will be there next week.
posted by klangklangston
on Feb 22, 2006 -
Paleo diet and lo carb/hi fat- Couple of questions, and want to hear how you got on. [more inside]
posted by lunkfish
on Feb 21, 2006 -
Since Old Dutch discontinued their pork rind line, are there any other brands available in Canada? Any brands available mail-order that you can recommend?
posted by PurplePorpoise
on Feb 20, 2006 -
What is the difference between plant stanol esters and plant sterol esters? Two popular butter substitutes claim to have been proven to lower cholesterol by using these substances. Which one is better at doing it? [more inside]
posted by megatherium
on Feb 20, 2006 -