A friend and I love the margaritas served by a particular restaurant and wish to make our own, as the location is somewhat distant for both of us. We'd like to reverse engineer the recipe.
[more inside]
posted by adipocere
on Jul 25, 2006 -
30 answers
While on exchange in Russia (near Novgorod), I was served two foods that I loved but have not been able to find again, and don't know the names for. First was a confection -- semi-dried but juicy berries covered in powdered sugar, about the size of blueberries, but red with lots of little seeds, that came in a small box. Second was a cake that seemed to be made of dozens of layered pancakes with some sort of cream or frosting in between. Anyone know what these are, and where I can find them or a recipe for them in the US?
posted by waxwing
on Jul 11, 2006 -
13 answers
Cooking Challenge 2006: Someone once said that anyone can make great food if they can use any ingredients, but the real challenge is coming up with something with a very limited selection of ingredients. So, make/find/modify me recipes using *only* the ingredients on the (somewhat short) list inside, or conversely, that don't include any of the ingredients on the (very long) list provided inside. (Elimination diet)
[more inside]
posted by sdis
on Jul 5, 2006 -
18 answers
Recipe software filter: I'm looking for a software/web service that will allow me to store recipes and collections
[more inside]
posted by special-k
on Jul 3, 2006 -
12 answers
A couple of days ago, I was googling around for help when it came to cooking rhubarb and cherries together. I found a recipe that looked really good that called for baking them wrapped in tortillas with butter, sugar, and I don't remember what else. Now I can't find the recipe any more. Any suggestions on how this might work?
[more inside]
posted by croutonsupafreak
on Jul 1, 2006 -
5 answers
What are your favorite homemade dry rubs for meats? I'm especially looking for a good homemade jerk chicken/pork dry rub (or marinade).
[more inside]
posted by skechada
on May 25, 2006 -
9 answers
After a tree fell on my old gas grill 2 years ago I finally got a new one last night. I'm looking for your favorite recipes, techniques, how-to's for a gas grill....
[more inside]
posted by beccaj
on May 9, 2006 -
13 answers
What is your killer recipe for rum punch? Like they make in the Caribbean/Central America. Except that I am going to make it in suburban Boston and pretend that I am in the Caribbean.
posted by Mayor Curley
on Apr 8, 2006 -
8 answers
Fantastic Thai Fish Cakes (Tod Man)! Have a great recipe? Share it and spread the love.
[more inside]
posted by qwip
on Mar 4, 2006 -
7 answers
Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
posted by CunningLinguist
on Feb 26, 2006 -
19 answers
Anyone have a recipe or method for making bread like they do a the Subway sandwich shops? Do they use special pans? How do they make their bread so good??
posted by GernBlandston
on Feb 17, 2006 -
26 answers
Could you please show me some excellent examples of recipe formatting? How would you improve upon standard recipe formatting? (I don’t mean storing it in XML etc, but when displayed on the screen or on paper.)
[more inside]
posted by riffola
on Feb 2, 2006 -
8 answers
Share your corn chowder recipes. I've tried three different ones in the last few weeks and am not satisfied with any of them!
posted by dpx.mfx
on Jan 11, 2006 -
8 answers
My husband and I just received a gift box of Florida oranges. I know we'll never eat 30+ oranges before they go bad, so I'm looking for orange-intensive recipes. I've googled, but all I turn up are recipes that call for small quantities of orange juice or orange zest. I'd like to do something more interesting than just squeezing them for juice. Any suggestions?
posted by gokart4xmas
on Dec 29, 2005 -
24 answers
Help the underdog in the kitchen: I need to bring a dish to Christmas dinner with my in-laws.
[more inside]
posted by cior
on Dec 22, 2005 -
28 answers
What is wrong with my chocolate chip cookies? I make the recipe off the back of the chocolate chip bag, or from different cookbooks... it doesn't matter. Every time, they spread out too much and get too thin. It isn't pretty. They taste sort of OK, but what might I be missing?
posted by voidcontext
on Dec 8, 2005 -
41 answers
Dinner Parties! I'm looking for impressive recipes. How did you last knock your guests' socks off? A few minor restrictions and links to previous great threads inside.
[more inside]
posted by CunningLinguist
on Nov 27, 2005 -
18 answers
I'm searching for a cooking website or cooking software that will let me input the contents of my kitchen and then show me a list of everything I can make using those ingredients. Does this even exist?
posted by The White Hat
on Sep 27, 2005 -
8 answers
I have a couple two-week old honeydew melons that sat in room temp. They are obviously overripe, sloshing when I shake them, and slightly soft to the touch. Do they go bad, or just lose/change their flavour? Any recipes for some overripe melons?
posted by adzm
on Sep 20, 2005 -
8 answers
CookingFilter:
So anyway, Tofu! Yeah, tofu. I like to cook it and I like to eat it. But even extra firm tofu tends to remain a little soggy...
[more inside]
posted by Jon-o
on Sep 9, 2005 -
15 answers
RecipeFilter: I don't drink, but am preparing a recipe that calls for Bourbon (New Orleans bread pudding w/ bourbon sauce). My question is whether or not it will make much difference if I use Scotch instead. We keep a bottle for entertaining, and I'd prefer to use what I've got instead of running to the store to buy another whole bottle of liquor...
posted by richmondparker
on Aug 28, 2005 -
13 answers
I am looking to identify a recipe from my younger days. I vaguely remember some kind of snacky treat being served that had peanut butter and raisins. The peanut butter was raw and the entire thing was uncooked, Definatly not a cookie or a bar. I remember the texture being slightly gritty like it had raw brown sugar in it or was maybe rolled in it. Possibly in a ball shape. I've been searching google like crazy and I cannot find anything that sounds like what I remember.
posted by JonnyRotten
on Aug 17, 2005 -
7 answers
FoodFilter: I love vanilla/almond/etc. extract. But I cannot have even tiny amounts of alcohol in my food (for religious reasons). But I want real flavor. Googling has taught me that alcohol is put in all extracts to preserve and to prevent evaporation. But could there truly be no other way? How do I get avoid the bleh imitation stuff while still getting no alcohol in my flavoring?
posted by parma
on Aug 3, 2005 -
37 answers
Has anyone out there tried the Southern summer delicacy Buttermilk Pie? Is it good? Do you have a particular favorite recipe? I tried to make it once using
this recipe, and failed, spectacularly.
posted by jonson
on Jul 31, 2005 -
10 answers
There are
plenty of
recipes for pork carnitas online, but does anyone have the recipe used by Chipotle restaurants?
(maybe it is one of these?)
posted by clgregor
on Jul 6, 2005 -
6 answers
