I would really love to know if it is possible to make gelato/ice cream at home as good or better than the best brands you would buy in the store or high end ice cream parlors (in NYC, some of my idols include Ample Hills Creamery, Fresco Gelateria, Chinatown Ice Cream Factory). Are there any good books or resources out there? Is special equipment needed? Does anyone have any great methods and tools they would like to share?
I'm interested in getting into making some skin care products (lotions, lip balms, maybe soaps) at home but I'm frustrated with the lack of scientific basis/cited sources for many of the recipes that I find online. Is there an Alton Brown/Harold McGee/Shirley Corriher of DIY skin care products? [more inside]
As a follow-up to this question, can anyone tell me what medium I need to procure to mix with essential oil to make my own reed/bamboo/tatami scent diffusers? [more inside]
My neighbour would like to/needs to make her own catfood for her ageing cats. Details inside. [more inside]
How can I actually make a good soup/general use stock? I feel like I've tried a whole bunch of different recipes and none have ever been better than Swanson's from a box. Seriously I've made it 15+ different times, both chicken and veal. I'm pretty handy in the kitchen and can do most everything else, but not this, help me! [more inside]
Help me make home made gummies/gumdrops/sweedish fish that have the same or at least very similar texture to store bought ones. It is my birthday next week. If you can help me with this you'd be giving me the best birthday present ever. [more inside]
Made a deal with an Amish neighbor to buy, among other things, a pint of heavy cream a week. As a result I've been making a lot of ice cream. I've got a few good go-to recipes, but what I want to learn about next is flavoring with ribbons and ripples. I have this excellent salt carmel ice cream recipe, for example, but the carmel seems to turn to hard candy when frozen. What's the trick to keeping ripples and ribbons from getting too hard? Are there tricks to folding in fudges and caramels in ice cream? Do added gelatins or oils help? And while you're here, what's your favorite homemade ice cream recipe? [more inside]
I would love to make my own non-alcoholic beverages. As hippy, from scratch as possible. Do you have favorite recipes? [more inside]
I've taken homemade butter mints and homemade cheese crackers to a couple of different parties among my friend group. Friend commented recently that she now associates me with unexpected tiny delicious homemade snack things. What other recipes should I know about? [more inside]
What food is only good when done the "right" way? I don't really like store tomatoes, but fresh garden tomatoes are AMAZING. I don't like store-bought packaged chocolate chip cookies but know that nothing beats a warm homemade chocolate chip cookie. What other foods are like this?? (I got to thinking about this when thinking about yucky canned baked maybe they are good when they are homemade)
I know a woman who is extremely talented in making baked desserts. She wants to open a home-based business. How can she go about doing that in a city like Toronto? Are there any legal/accounting stuff that she needs to know about beforehand? Is there some sort of governmental health supervision program that needs to see the house where she does her work? Can you give me some tips on how she can go about selling her product legally?
i have recently gotten into making natural homemade skincare products and i bought these cute jam jars. i may well go crazy and start giving them as gifts to people. since this is for cosmetics i'm wondering are regular 1-piece lids available to purchase somewhere? i haven't found any so far. or, is there a way to make the lid stick to the band so it works in one piece? i'd like to not permanently alter the lid in case someone wants to reuse the jar for canning. as i'm sure you can guess i don't make preserves, or even cook really. thanks!
I've been organizing and running a vegan bake sale in my city twice a year for the past three years. It's a pretty manageable affair; over the course of five bake sales, I've raised just over $5,000, met some wonderful people, and had a lot of fun. While I am lucky enough to have an incredible standing venue and an amazing group of regular volunteer bakers, I keep getting stuck on one thing: PRICING. I've run into problems with every approach I've tried to use so far! Can you help me figure out a solid, reasonable pricing method for homemade vegan baked goods that will be 'sold' at a fundraising event? [more inside]
Homemade Easter gifts. Preferably edible - my friends and family are, like me, wretchedly gluttonous fiends but prefer the not super-processed or over-sweet stuff, so if it's got token fruit or something in then even better. I just realised there's like a week to go and I have no idea what to make these people. HALP.
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
Do you have any recipes for soup that don't require broth or stock? [more inside]
I am having a New Year's Day brunch and I'd like to serve some fancy things that aren't typically homemade here in the US. [more inside]
Candy-making wizards, help me save this date candy recipe that didn't set properly (or tell me I'm screwed and should start over from scratch). [more inside]
I want to make homemade candy for holiday gifts but am traveling from a semi-humid place to a quite humid one. Help me avoid a sticky mess! +other travel-with-candy tips. [more inside]
Can I make aromatic oils that will diffuse through tatami sticks myself? [more inside]
I want to fall into the world of homemade mustard, as parodied in this Onion article. I've spent today looking for dedicated mustard making sites, forums, communities, and have come up relatively dry. [more inside]
Pasta from scratch and recipes that compliment it? [more inside]
What kind of thoughtful yet not-time-expensive gift can I make my sister for her new baby? [more inside]
Please give me your suggestions for homemade holiday snacks that I can make and give to my co-workers. (Sorry, kind of long.) [more inside]
Advice/best practices for homemade sexytime photos and videos? [more inside]
Say hypothetically, that you had half of a pigs worth of unrendered and raw pork fat trimmings in your freezer, apparently about 20 lbs, that your butcher handed you when they returned the rest of your, now disassembled, half pig. What would you do with it? [more inside]
I'm looking for tried and true recipes for dog treats. I want to show my neph-dogs some love this holiday season with some homemade treats or biscuits, but I'm not sure I trust random googling. Any recommendations for doggie cookbooks or recipes that your pups have enjoyed? (I would also accept cat treat recipes!)
I want to make home-made insoles for my Vivo Barefoot boots. What material could I use that's non-cushioned and thin? [more inside]
I'm trying to help a friend who wants to sell a self-made food product along with another name brand food product at farmers markets, co-ops, etc. What are the legal and /or regulatory questions they need to be ask themselves and where do they go for the answers. Hypothetical scenarios in the extended explanation. [more inside]
We have quite a bit of homemade wine (esp. rhubarb and hawthorn) that is too 'rough' to drink, but we don't want to throw it away. Does anyone have ideas as to what we could do with it? I use it in cooking, but can only use a little otherwise it spoils the flavour!
What kind of crazy and obscure drinks can I brew at home? [more inside]
I bought an ice cream maker! (The well praised Cuisinart) Now what? Looking for tips, recipes, and all around homemade ice cream 101. [more inside]
Can you recommend any good/amusing/simple fan-made online games based on genre franchises such as Star Wars, Star Trek, Lost, '80s Transformers/GI Joe, etc? [more inside]
DIY Liqueur: Cointreau. I've finally run through the bottle left by a fellow MeFite. How do I make a rough approximation? I've searched around a little, and the "recipes" all involve stringing and hanging oranges. Why that technique? [more inside]
Give me your best homemade beauty concoctions! [more inside]
Someone gave me a bottle of homemade red wine. It was filled right to the top of a screw-top bottle. It's a little fizzy, and light in colour (not as light as a rosé- just not as deeply coloured as most red wines I'm used to). I had a little sip and it doesn't taste too bad. Why is it fizzy? More importantly, should I drink it?
What material to make a reusable bread bag (that keeps it from drying out)? [more inside]
I didn't get my limoncello started in time (which I'd usually let go for three or four weeks). Are there any homemade liqueurs I can start tonight that will be ready to drink by Christmas?
I am making homemade vanilla extract for christmas presents. I was planning to use smirnoff, but money is tighter than I anticipated this month. If I use bottom shelf vodka, will it be terrible? What is the least crappy brand of bottom shelf vodka? I don't have a brita filter to purify the vodka unfortunately, but if there is another cheap way to make it better I could do that. Thanks!
What kind of gifts can we make that our nephews will enjoy? [more inside]
Can I craft homemade toys out of casein? If not, what should I use? If so, how can I finish them so that they'll last? [more inside]
Confectionery Filter: How can I cut a roll of candy into desirably shaped pieces without getting sharp corners? [more inside]
What are some small, knitted or felted goodies that will prove to be popular at an upcoming (Christmas) craft sale? [more inside]
I want to make tamales. From scratch. Including and especially the masa. My understanding is that NY Mexican food and tamales are not good because everyone uses bagged masa and apparently even the fancy restaurants use this. I want fresh masa and it seems that I can find everything I need online. [more inside]
I am interested in creating a serving dish (bowl) that I think would sell rather well... If i make a prototype and want to mass produce it and say sell on Etsy.com how would I do this? [more inside]
Help! My mayonnaise broke! [more inside]
Okay here's what I want to do. I have a plastic bin. I want to tilt it on a 45 degree angle, and fill the bottom corner with [insert substance here]. This substance would then dry, and I would repeat the process on the other side of my plastic bin. When both sides are dry, I would have a homemade sluiceway in the bottom of the bin that would be able to effectively funnel liquid out through a spout I would put in the bottom of the bin. That's what I want to do. I just don't know what would be a good substance to accomplish this. Ideally it would be light (concrete would be a pain), would adhere to the plastic bin, not absorb moisture and rot, and dry in a reasonable amount of time. I'm also open to suggestions that would approach this from a different approach.
I have a bad habit of buying lunch while at work. What can I make for lunch that will fulfill my super-strong cravings for huge burritos and greasy pizza? [more inside]
Help me "make" a "DIY" "drumkit"! [more inside]