I managed to acquire the recipe for a favorite baked food product from a local grocery store. However, the yield is 300 pounds. How do I convert the measurements to yield a more manageable 3 pounds?
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posted by E3
on Mar 19, 2013 -
14 answers
Can you give me step-by-step instructions on how to pick out salad ingredients after arriving at a supermarket or farmer's market?
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posted by grouse
on Sep 22, 2012 -
14 answers
What ingredient is it in Sobe drinks that consistently gives me diarrhea? [maybe not NSFW, but a bit graphic]
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posted by anonymous
on Jul 29, 2012 -
9 answers
My family hates the taste of Dijon mustard. But so many recipes that sound delicious include Dijon as an ingredient! Can I just skip the Dijon, or should I substitute something else? And, if so, what?
posted by Malla
on Jun 28, 2012 -
17 answers
We have a few random ingredients. Is there a website where you put in what you have and it tells you what can be made with those ingredients? Alternately, what should we make for dinner (for two) with what we have?
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posted by clorox
on Dec 30, 2011 -
21 answers
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use?
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posted by reenum
on Aug 17, 2011 -
20 answers
I would like to compile a list of "must buys", or perhaps "must trys", for the next time I go to stock up at an Asian supermarket.
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posted by roofus
on Aug 17, 2011 -
45 answers
I'd like to get some ready-made kimchi in a jar to enjoy at home but haven't been able to find a source - where can I buy a jar of kimchi in (central) London?
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posted by ChristopherS
on Mar 20, 2011 -
14 answers
Help me understand hair care chemistry. When I look at the list of ingredients on bottles of conditioner, what ingredients should I avoid. I can't stand the 'waxy' feeling I get from some conditioners. My old favorite standby conditioner changed formulas recently and it now has the dreaded waxy ickiness. NOT looking for specific product recommendations, only for
ingredients to avoid or possibly ingredients to look for.
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posted by marsha56
on Aug 17, 2010 -
16 answers
I've just been told I may have a casein intolerance, and I have to alter my diet to suit.
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posted by ysabet
on Jun 2, 2010 -
14 answers
Does anyone know of anywhere in Bethesda or the DC Metro area in general where one could get Chinese food ingredients? I'm specifically looking for wonton wrappers.
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posted by inara
on Oct 22, 2009 -
12 answers
Every food item we buy has the ingredients listed in its cover. Is it required by law? If yes, which govt agency checks for the validity of the claims in the ingredients? I am asking this because, recently, two high school kids found that a well known company
was lying about the presence of vitamin C in its products.
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posted by raghuram
on Sep 10, 2009 -
15 answers
Are there some tasty dessert recipes I can make that don't require baking or any of the things I have trouble getting in Ghana?
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posted by BusyBusyBusy
on Jul 10, 2009 -
22 answers
I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up?
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posted by netbros
on Jan 22, 2009 -
79 answers
I'd like nutritional advice for homemade dog food and maybe treats, using easy-to-find ingredients. I haven't been able to find high quality commercial dog food where I live, so I make most of her food myself, but I would like to make her homemade food as healthy as I possibly can with the resources I have, which are somewhat limited. Current routine, and many(!) more details inside.
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posted by taz
on Nov 1, 2008 -
12 answers
I am working on a label for a steak seasoning container. I have an ingredients list but need to have a qualified entity analyze and finalize it. Where can I find a service that can do that and give me other stats like calories, sodium content, total fat, etc.
posted by Mr_Zero
on Jan 17, 2008 -
3 answers
No tobacco? Ingredients in Pig Latin? Sugar cane bagasse? What is in this sketchy, sketchy shisha, and should I smoke it?
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posted by 235w103
on Oct 16, 2007 -
7 answers
Onions
give me stomach aches. So many recipes start out with fried onions (meats, sauces, soups, stews), and I have a craving for spaghetti tomato sauce. What can I use instead of the onions?
posted by mirileh
on Aug 22, 2007 -
26 answers
Is there a website that lets you input the contents of your cupboard and fridge, then shows you recipies you can make with what you have?
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posted by 6am
on May 2, 2007 -
21 answers
Why do recipes that call for certain items in small quantities -- salt, baking powder, etc. -- instruct you to mix the item in with the other dry ingredients first, rather than to add them right to the wet? It would seem that adding 1 tsp. of salt to the eggs/milk would mean that it would disperse and disolve better than if you added it to the flour/sugar and then added that whole mix to the wet.
posted by Framer
on Jan 3, 2007 -
15 answers
AlwaysPreparedFilter: What are ten (give or take a few) ingredients that are handy to always have on hand to cook a good meal?
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posted by elquien
on Dec 27, 2006 -
33 answers
What else should I put on my salad?
These days, I've often been making a salad that consists of mesclun greens, ripped up red plums, and chunks of fresh mozzarella. It's very delicious but I'd like to add some ingredients. What would go good on top of this/amongst this? My imagination is failing me.
posted by Aghast.
on Aug 8, 2006 -
43 answers
If I had a tasty recipe for a snack of some kind and wanted to bring it to market, would it be legal to use an already existing product as an ingredient - Rice Krispies or Planters Peanuts for example? The ingredient names would be something like 'puffed rice' and 'peanuts' respectively, and not the actual product name.
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posted by jikel_morten
on Feb 23, 2005 -
11 answers
What's the real difference between dark soy sauce and light soy sauce? Fish sauce? If a recipe calls for light (or dark) soy sauce, can one substitute fish sauce? Does fish sauce go bad? Should it be refrigerated, or is it okay to leave it on the shelf for years (which is how long it takes me to use a full bottle)?
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posted by jdroth
on Jan 25, 2004 -
16 answers
