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taz (2)

On Beyond Tacos

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]
posted by EmpressCallipygos on Feb 18, 2014 - 34 answers

What goes in your best dashi?

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?
posted by o2b on Feb 10, 2014 - 4 answers

Lentil Soup Mystery

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]
posted by taz on Dec 11, 2013 - 26 answers

What are the red/orange specks in Clif Bars?

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?
posted by st elmo's fire on Sep 16, 2013 - 5 answers

Source for myrtle leaves and berries

Where can I order myrtle leaves and berries online for delivery to the United States? [more inside]
posted by jedicus on Sep 6, 2013 - 6 answers

So the medicine worked... now comes the problem.

We used a medicine to deal with colic. It worked almost immediately. There's just one problem... [more inside]
posted by devnull on Jul 30, 2013 - 20 answers

Help me downsize this recipe!

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]
posted by E3 on Mar 19, 2013 - 14 answers

Tired of eating plates of beans as a salad course

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]
posted by grouse on Sep 22, 2012 - 14 answers

Low-priced drink not such a good deal afterall

What ingredient is it in Sobe drinks that consistently gives me diarrhea? [maybe not NSFW, but a bit graphic] [more inside]
posted by anonymous on Jul 29, 2012 - 9 answers

What liqueur has the most ingredients?

What liqueur has the most ingredients? [more inside]
posted by jeremias on Jul 10, 2012 - 7 answers

No, we have no Grey Poupon!

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

What does this make?

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]
posted by clorox on Dec 30, 2011 - 21 answers

Looking for super simple recipes for the crockpot

I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
posted by reenum on Aug 17, 2011 - 20 answers

All Asian Culinary All Stars

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]
posted by roofus on Aug 17, 2011 - 45 answers

Where can I buy a jar of kimchi in central London?

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]
posted by ChristopherS on Mar 20, 2011 - 14 answers

Why don't bars of soap in the supermarket use the word soap anywhere on the container?

Why don't bars of soap in the supermarket use the word soap anywhere on the container? [more inside]
posted by AZNsupermarket on Mar 11, 2011 - 11 answers

You know all those recipes that use that gross condensed Campbell's stuff?

What to do with 6 cups of pureed, homemade cream of mushroom soup? [more inside]
posted by availablelight on Nov 21, 2010 - 22 answers

Help me understand hair care chemistry

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]
posted by marsha56 on Aug 17, 2010 - 16 answers

Currying favor in Seattle

What is the best source of kaffir lime leaves and holy basil in Seattle? [more inside]
posted by Blazecock Pileon on Aug 16, 2010 - 10 answers

Out, damned casein.

I've just been told I may have a casein intolerance, and I have to alter my diet to suit. [more inside]
posted by ysabet on Jun 2, 2010 - 14 answers

Fancy ingredients for a home cook

What fancy pants ingredients should I buy for a foodie? [more inside]
posted by ihavepromisestokeep on Dec 15, 2009 - 41 answers

Chinese food ingredients in DC?

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]
posted by inara on Oct 22, 2009 - 12 answers

Is there a single govt website to get ingredients used in food products?

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]
posted by raghuram on Sep 10, 2009 - 15 answers

Delicious date-based falafel seasoning

Help me find a date! Powdered dates, that is, in Seattle. [more inside]
posted by hattifattener on Jul 23, 2009 - 8 answers

What to make when supplies are short?

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]
posted by BusyBusyBusy on Jul 10, 2009 - 22 answers

Chili When It's Chilly

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]
posted by netbros on Jan 22, 2009 - 79 answers

Must-have ingredients for Asian recipes?

What are some useful, delicious, and hard-to-find ingredients for Asian cooking? [more inside]
posted by specialagentwebb on Dec 10, 2008 - 17 answers

Yes, I cook for my dog. How can I do it better?

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]
posted by taz on Nov 1, 2008 - 12 answers

Where to buy thai ingredients in Schaumburg IL

Where do I buy Thai food ingredients in Schaumburg, IL? [more inside]
posted by ets960 on Jul 28, 2008 - 7 answers

Ingredients and nutrition facts

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

What am I eating?

What's in my food? can I trust labels? [more inside]
posted by Challahtronix on Nov 8, 2007 - 16 answers

Good recipes with fewest possible ingredients.

What are the best minimal (2-6) ingredient recipes you have? [more inside]
posted by flibbertigibbet on Oct 27, 2007 - 66 answers

What is UP with this Shisha?

No tobacco? Ingredients in Pig Latin? Sugar cane bagasse? What is in this sketchy, sketchy shisha, and should I smoke it? [more inside]
posted by 235w103 on Oct 16, 2007 - 7 answers

what to replace onions with?

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

Trying to find chocolate chips and flour tortillas in London

Where can I purchase chocolate chips and flour tortillas in London? [more inside]
posted by potsmokinghippieoverlord on Aug 2, 2007 - 30 answers

Is it me or the Twinkie?

Twinkies, have the ingredients changed? [more inside]
posted by esereth on Jul 11, 2007 - 21 answers

What can I make?

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]
posted by 6am on May 2, 2007 - 21 answers

Adding dry ingredients.

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

Good, basic cooking ingredients, please!

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]
posted by elquien on Dec 27, 2006 - 33 answers

What the heck are "artificial flavors?"

What the heck are "artificial flavors"? [more inside]
posted by lucidreamstate on Nov 2, 2006 - 11 answers

What else should I put on my salad?

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

Using off the shelf ingredients for my food product

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]
posted by jikel_morten on Feb 23, 2005 - 11 answers

how are dark and light soy sauce different

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]
posted by jdroth on Jan 25, 2004 - 16 answers

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