I need suggestions for lunches that I can take to college with me, in my backpack, that don't require an ice pack - I just don't have room. The lunch will be consumed within four hours or so. [more inside]
I have a 12 oz. mason jar of "pure sorghum, standard grade" (3/4 lb) that I bought a few years ago from a local farmers market. I opened it today, and it still looks good, I assume, because I've never actually used sorghum, and don't know what it might look like if it went bad. When I opened it I broke the seal, so I assume there's some chance of it still being edible, but StillTasty.com doesn't have anything for sorghum, commercial or homemade/packaged. So, 1) is it still good after a few years of being stored on a shelf, and 2) what should I do with it?
I am looking for the name of/recipe for a mysterious Polish cabbage dish i used to get from Sava Polish Deli in Jersey City. [more inside]
I'm looking for an easy, preferably chocolate, dessert to make at home that is simple and doesn't involve baking soda or baking powder. [more inside]
A friend of mine is having to be in the hospital for the next ten days or so. I've promised him I'll make him dinner when he's out, and his request is for Japanese comfort food. I've done some googling and ramen and/or miso soup was already going to be on the menu, but I'm really interested in vetted/actually-from-Japan recipes and I don't have enough knowledge of Japanese cuisine to evaluate them. [more inside]
I have a 1 lb. package of tri-color gnocchi. I need to make some kind of dinner with it, but we're exhausted of red marinara-style sauces, and I can't handle eating an Alfredo-style cream sauce. What can I make for dinner with this? [more inside]
I love savory beverages. In the summer I love a good bloody mary (virgin or with vodka) and in the winter I sip hot chicken broth or miso. Can you recommend some other savory drinks? [more inside]
We have lots of family over and this year my dad won an electric roasting oven (like these) and two turkeys. Recipe needed! [more inside]
What is the best service or method for designing and printing about a dozen copies of a cookbook? Lulu? Amazon? iPhoto? Kinkos? [more inside]
I have a whole pickled cabbage sitting in my fridge and I don't want to throw it out. Help! [more inside]
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]
I am a huge fan of that really intense almond taste you get in certain desserts. I like eating raw and roasted almonds, in granola, sliced in cookies - but that's not the almond taste I'm talking about. I mean that strong, sharp, sweet almond taste like you get from eating Good Humor toasted almond bars and marzipan and amaretti cookies. Ben and Jerry's Mission to Marzipan was basically my favorite dessert of all time. Does that specific flavor come just from almond extract? And what are your best dessert recipes that really highlight that awesome extreme almond flavor?
I had my life changed recently by a magazine article that showed me how to prepare a complete dinner for the whole week in 10-15 minutes per night with a few hours prep on Sunday, all for under $100. But it seems to be the only article of its kind! Please help me find more. [more inside]
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 am looking for a pumpkin bread recipe that meets the following criteria [more inside]
I need help figuring out how to use up two big jars of jam. [more inside]
This year's garden produced tons of tomatoes, but they're really small. The Roma/plum tomatoes are like golf ball-size, and the grape tomatoes are barely the size of grapes. What can I do with them, bearing in mind their tiny, labor-intensive size? [more inside]
Just received a pudding mold, anything I should keep in mind about using it? I've heard one should make an Xmas pudding months in advance - do I start now? Other questions as well! [more inside]
What's the best, most foolproof way to reconstitute dried mushrooms? What recipes should I use them in? [more inside]
Which standard recipes, with meat as a key ingredient, have clear vegetarian analogs? Examples, to be clear: for every hamburger, there is a veggie burger (eggplant, cauliflower, etc). Chili con carne becomes chili sin carne. For meatloaf there is Neatloaf. What else should I be thinking of? "Buy fake meat" is not heading in the right direction; "google 'vegetarian [meaty food]'" is a realistic suggestion but which foods?
Help me find more one-pot quinoa dinners! [more inside]
I thought I used to like bologna and after making a sandwich with the stuff find that I don't. I need suggestions on ways to use the rest of the bologna that disguises it's texture and fatty/heavyness. Any ideas are welcome. Maybe there's culinary gold hiding in the offal ....
I'm putting together a list of recipes that only master cooks take on once they're at the highest levels. Dishes where the sauce alone can take two days. I need recipes that aren't new (aka it requires a magnetic cooktop) or too non-western. And I'd love if there was anything that had some history (though in general if it's a dish over 30 years old, it's going to). As in "It was prepared once for President McKinley...who fired the chef." Ideas? [more inside]
My wife came home with close to a gallon of sour cream the other day. (Don't ask.) What on earth can we do with all of it? Recipes calling for a dollop here or a smidge there simply won't cut it. We need volume here, people! Please help us, MeFi!
This is a two-part question.... I have the idea of a "stone soup" kind of fall gathering where everyone brings something to make a huge pot of vegetable stock. I need to know what makes good stock – what to put in and what to leave out – and then what should I make at the party for us all to eat and enjoy some of this stock right away? [more inside]
Google is being horribly unhelpful on this one. I have volunteered to make a fruit cake for a friend's wedding. It must be dairy-free, gluten-free, soya-free and wheat-free. Difficult part: I live in Belgium, which doesn't seem to cater for dietary requirements like this, plus there's a language barrier. Actually, given that list of dietary requirements, the Belgian bit might be the easy part. Oh well. Calling MeFi bakers anyway! [more inside]
My family has a recipe that has been passed along for a few generations - the lore is that it was from the Depression days. I've never encountered it anywhere outside of my family, but I'm curious if it exists in other forms or if my family just made it up. [more inside]
Help me make an epic home made cream of mushroom soup. [more inside]
Having a party on Sunday. Menu is mostly settled, salads, appetizers, vegetarian chili, a rice dish, etc. I also have three pounds of 'choice dry-aged top sirloin' and am wondering if there's any prepare-ahead dish I could make and serve at the party. No grilling, no last minute prep but want lots of flavor and easy to serve. Like Ropa Vieja? Your suggestions and recipes, please!
My dear friend is coming over for dinner tomorrow night and I'd like to impress her with a delicious, healthy meal. Difficulty level: No oven. [more inside]
It changed (in the UK) just over a year ago. They claim it is back to their original recipe - and call it an improvement on the previous outsourced version. Many of their customers seem to disagree (search Twitter/Facebook for "katsu change") and have stopped visiting as a result. I can only assume this was a commercial decision - it is cheaper for Wagamama to make this new sauce, even taking lost business into account. Does anyone who works (or has worked) at Wagamama in the UK have any idea what actually happened and why?
Meatfilter: I just picked up a bunch of boneless beef short ribs. No idea what to do with them besides slow roasting in barbecue sauce - which would be fine for me. But what other recipes would you suggest that would make people who are committed medium-rare grilled steak lovers happy? Cooking ability moderate, added difficulty: no dairy ingredients, not a big fan of ketchup or mustard.
I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
After stumbling across the blog Georgian Recipes (and specifically this recipe for Acharuli - Ajarian Khachapuri) I realized I've got a lot of eating to catch up on. If you know about Georgian food, please give me your tips, tricks, substitutions for hard to find ingredients, ingredients that should never be substituted, links to your favorite Georgian recipes, and basically everything you think I should know about it. [more inside]
Bakers of Metafilter: What are your favorite french macaron flavors you've tried making? [more inside]
My father had this amazing dish at a Vietnamese restaurant in Angers, France in the eighties. What could it have been? [more inside]
Flavor my chocolates, please? Bonus points for uncommon. [more inside]
We spotted this bag of nifty-looking Italian pasta shaped into flat disks at the grocery store this morning, and impulsively bought it. Does anyone know anything about it, how it's traditionally served, or have recipes? [more inside]
A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
I am looking for some old-fashion kompot recipes (preferably ones which include dried cherry but I am happy to try making different kinds). The arrival of warmer weather has brought back memories of drinking it on warm summer nights. Thanks!
Please share with me your best springtime punch recipes that are alcohol free and really fast and easy to make! [more inside]
The thing I do with Swiss Chard -- chopped, sauteed w/olive oil, garlic, maybe lemon juice -- is fine. But I've got some chard I want to use tonight, and I'm in the mood for better than fine. What do you do with Swiss Chard that's amazing?
I have a cookbook from England with a sloe gin recipe using fresh sloes, but the plant apparently does not grow in the US (Come on, ConAgra, get busy!). Also, I have learned from a grower in England that starting several years ago, fresh sloes cannot be brought into the US (Is this coincident with the Tea Party?). Any help would be appreciated finding fresh sloes for use in California, and a toast in your name! Thanks!
Can someone translate this recipe for me? [more inside]
I'll be in Azerbaijan this summer with my 5 year old. Last summer we were there and I found that we were eating the same thing over and over again. Here are the issues: - 5-year-old is picky - when in the U.S. he likes pasta, pizza, chick'n nuggets, smart dogs, mac and cheese, burgers, fries. Veggies I sneak into other things. Fruits he eats a lot of. - I don't eat meat except for chicken and occasionally fish - While lots of yummy fresh veggies are available, much of my favorite stuff isn't available easily and this is especially true of cheeses and spices - I am a pretty lazy cook - Processed food (like my kid likes, like nuggets) is almost impossible to get [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]
I once frequently ate in a cafeteria where they served a delicious dessert-slash-side dish of canned pears with a filling of pineapple and what I think was cream cheese, and while I've come close to replicating it, I can't get it exactly right. I've googled this to death; I've beginning to wonder if it was one of those recipes you find in, say, a Jell-o cookbook from the 1970s or on the side of a cream cheese box. [more inside]
Seeking ideas for plannning a multi-course, romantic, home-cooked meal for two that is also thoroughly, completely English. The more traditional the better. Looking for dishes in season, no seafood, ideally with a focus on lamb as a centerpiece and easy on the potato/bread. Other then that, assume a high level of cooking skill, endless time for fiddly bits, and acess to pretty much anything and a well stocked UK grocery importer store nearby. [more inside]
I have a slow-cooker, boneless/skinless chicken breasts and Royal Blend rice. Help me feed my work-travel-weary husband, a couple of hearty-eating roommates and myself a good, comforting meal with crazy-staggering schedules. [more inside]
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?