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]
What's in Corner Bakery's "signature dip?"
Factual.com has data about cosmetic products and their ingredients, and it would be just what I need, except that the vast majority of the products listed are North American. I'm in the UK, and have tried searching for 65 products by UPC code; I found only 6 of them. Does anybody know of an equivalent site with data for UK products, that has an API for automated queries? [more inside]
Is anyone aware of a searchable open database of cosmetic products and their ingredients? Ideally with API, though I'll accept anything at this point. For example: say I searched on exact product name "Dr Snakeoil's Amazing Anti-Ageing Potion" to get back a list "aqua, ceateryl alcohol, unobtainium, radium, phlebotinum". Anyone found anything like this yet?
I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
Does the average American's diet have large enough amounts of artificial ingredients to actually cause harm? I know a glass of Red 40 every day would obviously do some damage, but are the amounts we actually consume significant? Or are they merely trace amounts? Is most of this kind of thing fear-mongering?
I'm involved with a project that involves a database of cooking ingredients. We have a great huge list of relevant nouns, so that's fine, but we're running into trouble with the differences in pluralizations of words. [more inside]
I've recently realized that due to having lived only on the northern east coast of the US, I am not very knowledgeable about Mexican cuisine beyond what's bled over into "Tex-Mex". Can you point me at resources to help me expand what I know? [more inside]
The standard dashi recipe (as far as I can tell) includes dried kombu and bonito flakes, and optional extras like dried shiitakes or dried sardines. What are your favorite ingredients/brands and sources for them?
Many years ago I had a fabulous lentil soup in a very nice Greek restaurant (in Greece) whose owners/chefs were Cretan, and which used many ingredients from Crete (which may or may not be pertinent to my question). This soup was very, very dark, like mahogany colored, rich but not thick, and fairly "oily" (which sounds bad, but it was heavenly), and it was soooo good. Now, all lentil soup is good, really. Mine is quite marvelous, but I've been remembering this soup for so long, and have never figured out how it acquired that color, or what ingredient(s) made it so different and special. Any ideas? [more inside]
I've tried two flavors of Clif Bars recently - White Chocolate Macadamia Nut and Crunchy Peanut Butter. In both, I noticed tiny reddish-orange specks throughout the bar. There's nothing in the ingredients list that stands out to me as being the cause of these specks. (They're about the size of a period and quite intensely colored - more than I would expect from, say, carrot flakes, which aren't a listed ingredient anyway.) Any idea what the specks are?
We used a medicine to deal with colic. It worked almost immediately. There's just one problem... [more inside]
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? [more inside]
Can you give me step-by-step instructions on how to pick out salad ingredients after arriving at a supermarket or farmer's market? [more inside]
What ingredient is it in Sobe drinks that consistently gives me diarrhea? [maybe not NSFW, but a bit graphic] [more inside]
What liqueur has the most ingredients? [more inside]
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?
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? [more inside]
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
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. [more inside]
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? [more inside]
Why don't bars of soap in the supermarket use the word soap anywhere on the container? [more inside]
What to do with 6 cups of pureed, homemade cream of mushroom soup? [more inside]
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. [more inside]
What is the best source of kaffir lime leaves and holy basil in Seattle? [more inside]
I've just been told I may have a casein intolerance, and I have to alter my diet to suit. [more inside]
What fancy pants ingredients should I buy for a foodie? [more inside]
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. [more inside]
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. [more inside]
Help me find a date! Powdered dates, that is, in Seattle. [more inside]
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? [more inside]
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? [more inside]
What are some useful, delicious, and hard-to-find ingredients for Asian cooking? [more inside]
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. [more inside]
Where do I buy Thai food ingredients in Schaumburg, IL? [more inside]
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.
What's in my food? can I trust labels? [more inside]
What are the best minimal (2-6) ingredient recipes you have? [more inside]
No tobacco? Ingredients in Pig Latin? Sugar cane bagasse? What is in this sketchy, sketchy shisha, and should I smoke it? [more inside]
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?
Where can I purchase chocolate chips and flour tortillas in London? [more inside]
Twinkies, have the ingredients changed? [more inside]
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? [more inside]
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.
AlwaysPreparedFilter: What are ten (give or take a few) ingredients that are handy to always have on hand to cook a good meal? [more inside]
What the heck are "artificial flavors"? [more inside]
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.
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. [more inside]
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)? [more inside]