I'm planning on taking a solo trip to Berlin for a week. As a general guideline, if I stick to cafes (and the occasional doner kebab) how much should I expect to spend on food?
posted by GenericUser
on May 5, 2013 -
7 answers
Last night, when I was eating my spaghetti, I found a worm! It was light green in color and about the size/shape of a meal worm, but with little claw type things towards the head.
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posted by parakeetdog
on Apr 30, 2013 -
33 answers
My friends are moving from Brooklyn to DC and I would like to gift them cooking classes in their new area. Any recommendations? A place similar to
Brooklyn Kitchen, with diverse classes with a foodie, hip bent is what I'm looking for.
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posted by sweetkid
on Apr 18, 2013 -
9 answers
Hi, I have a ranked examination in less than two months and I have to give everything I have. What kind of food should I eat at lunch so I don't crash sometime in the afternoon and at dinner for a good night sleep?
posted by lite
on Apr 18, 2013 -
7 answers
Help me discover the leading edge restaurants both in the US and internationally that are doing the most exciting things with regard to food, sourcing, plating and presentation as well as highly creative menu development. I am specifically interested in photo-rich sites so I can see, up close and personal, what constitutes the avant-garde in the professional food world at this time.
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posted by Muirwylde
on Apr 17, 2013 -
12 answers
Last night, around 9:00 pm, I sliced up some yellow and red onions, threw them in a crockpot with a stick of butter, set them on low (timer set to 8 hours) and went to bed. (this a faux-carmelizing technique I've done before).
Bad dreams about the onions and leaving a crockpot going overnight. Woke up around 11:30pm to the smell of onions. Even upstairs in a closed room, my eyes were burning. Husband's eyes too. I asked my husband to turn them off.
Woke up this morning and decided to turn them back on and give it a go.
I have them on high now, planning to cook them all day.
Will they be safe to eat? They were not refrigerated overnight. They sat in a warm crockpot with butter all night.
They smell delicious. Is it safe to serve them to guests tonight?
posted by vitabellosi
on Apr 9, 2013 -
22 answers
I have a very good friend who is overseas right now. He is craving Taco Bell. He has zero access to a Taco Bell as he is in a very remote location. He can receive mail and packages, but they take anywhere from 5 days to 14 days to arrive. It would leave the East Coast and arrive in an undisclosed location in the Middle East.
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posted by irishcoffee
on Mar 28, 2013 -
14 answers
iPhone user; I've experimented with exercise logging apps such as MapMyRide+, Cyclemeter and Fitocracy (most of my exercise is cycling-oriented, but I'm also looking at Kinect exercise games and, potentially, weightlifting). Is there a good combo app that logs both exercise
and food intake? Or one site that could possibly accept input/imports from both?
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posted by Halloween Jack
on Mar 27, 2013 -
16 answers
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please!
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posted by amycup
on Mar 26, 2013 -
21 answers
If you follow the advice of Ellyn Satter, how do you handle second helpings when your child wants more of one food but hasn't eaten even a bite of the other things?
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posted by Ollie
on Mar 24, 2013 -
9 answers
I moved to DC recently-ish, but haven't explored the restaurant scene very well. Now I have a friend coming to town next week, staying right near the Dupont Circle Metro station, and I could use some recommendations for places to eat. Can any locals help me out?
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posted by theatro
on Mar 22, 2013 -
21 answers
Stuck at a fitness plateau. Not weight loss - fat loss. I'm about 5-8% (not exactly sure; I only have inexact measurement options) below where I want to be, which is the 10% mark. Help me get to my goal or as close as possible by the summer (and stay there)!
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posted by Urban Winter
on Mar 20, 2013 -
12 answers
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use
the recipe from the Momofuku cookbook, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions?
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posted by rhiannonstone
on Mar 16, 2013 -
14 answers
I am at a meetup in Boston at a German restaurant (Jacob Wirth) and we have been served cornbread as an appetizer, but none of the mefites present thinks of cornbread as a German food. Can anyone tell us if there is some Germanic cuisine connection we are missing here?
Hope us, please -- a half-dozen curious mefites are baffled.
posted by ricochet biscuit
on Feb 28, 2013 -
10 answers
Mrs. Thabombshelter and I have a four month old son and would love to eat more meals that aren't takeout. Plus, with a baby, money is obviously a valuable and precious commodity. Easy prep and inexpensive ingredients are a priority. So please, help us with some suggestions for easy-ish, healthy-ish, cheap-ish meals that can help us avoid Papa Johns or Chinese takeout.
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posted by ThaBombShelterSmith
on Feb 8, 2013 -
25 answers
In a few month's time, I will be recovering from a c-section whilst wrangling a newborn and a toddler. We don't have family here in Sydney so Mr Jubey and I will be coping alone. I'll be freezing meals in advance to help there but our freezer is only small so I'm looking for a meal delivery service for 4 weeks or so til I recover. Endless takeaway doesn't appeal, nor is it healthy long term. I know of Lite & Easy but that's geared towards weight loss and while (hopefully) breast feeding I will need more calories. Can you recommend a good meal delivery service? No special dietary requirements.
posted by Jubey
on Feb 7, 2013 -
8 answers
We are going to Portland, Oregon next week. I am a vegetarian. I am allergic to corn and soy. My partner is an omnivore who eats everything except marzipan and raw animal/ocean flesh. What (aside from Natural Selection) are our can't-miss restaurants? Bonus for desserts! A few more details after the cut...
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posted by rednikki
on Feb 1, 2013 -
7 answers
Can anyone point me to reliable sources that can tell me how much alcohol actually gets absorbed in your system when you eat food cooked with it?
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posted by dysh
on Feb 1, 2013 -
24 answers
Can't take the cold Northeast and wonder if Charleston would work? My husband and I recently moved from Los Angeles to the Eastern shore of Ct. for a variety of reasons mainly cost of living and seeking a closer knit community. Now that we have experienced a cold winter ( it's just starting!) we see that it isn't for us. Weather is a big deal and we thought we could handle it but the being stuck indoors, the layers of clothes, the desire to hibernate are all getting to us pretty quick.
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posted by privatechef
on Jan 23, 2013 -
27 answers
I have to go to Peoria, IL for a week starting February 6 to tend to the affairs of my mother, whose dementia is getting worse. I grew up there but I haven't been back for years, and when I did go back I stayed at Mom's. Now there is no room at Mom's because she's in assisted care. Where should I stay?
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posted by caryatid
on Jan 22, 2013 -
11 answers
I had an anchovy freak-out a few months ago, and really want to give this 'superfood' a new chance. Please help!
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posted by Draccy
on Jan 19, 2013 -
19 answers
I'm planning a trip to Iceland, probably for May, and a friend has expressed interest in coming along. I'm a bit worried ...
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posted by like_a_friend
on Jan 16, 2013 -
21 answers
My friend is growing a beautiful bushy beard and moustache. After several months it's wonderfully luxuriant. But, it's got to the stage where he can't eat without spillage. As for soup, forget about it - he can hardly have a mouthful before he has to wield a napkin and wipe spoonfuls away. My friend is very elegant and finds this sloppiness excruciating, especially in public.
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posted by glasseyes
on Jan 11, 2013 -
21 answers
I have a Hungarian friend with whom I exchange a large gift box every year at Christmas. She's moving to Australia to study this March, and so I want to send her a little extra care package when she moves, as I know it will be a hard relocation. In the past, I've sent her mostly non-edible goods (except for coconut M&Ms, which she loves, and Tabasco, sambal olec and Sriracha, as she hadn't tried them and we both love spicy foods). She has sent me a wealth of specifically Hungarian treats, including Erős Pista (a Hungarian spicy paste), poppy and nut cakes, Hungarian chocolates and jams, and even lozenges. I'd love to send her some typically American treats in my next box, but I can't think of what they might be!
Thanks!
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posted by mccn
on Jan 8, 2013 -
57 answers
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly
on Dec 20, 2012 -
10 answers
I really enjoy eating
sautéd chanterelles. Can you recommend similar dishes that are quick to make (~10 min), have very few, fresh ingredients and have an elegant and mild flavor?
posted by Foci for Analysis
on Dec 2, 2012 -
20 answers
Sunday breakfast recommendation in Singapore, and recommendations for good food in Manila around Pasig City and Quezon City? Also time for a taxi from Quezon City to airport?
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posted by AnnaRat
on Nov 26, 2012 -
10 answers
I need the recipe for this spiced pumpkin pear tart. I have the ingredient list - with some quantities - but no instructions. I think it's from Gourmet or Bon Appetit, probably from the 1990s, but it's not anywhere online. Hope me, Metafilter.
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posted by k8lin
on Nov 15, 2012 -
3 answers
Can you help me brainstorm some great titles for a fitness blog? The focus is eating healthy for time-pressed people. Details inside.
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posted by unmouton88
on Nov 7, 2012 -
16 answers
African Cuisine: I remember two awesome things I ate on a festival years ago. I want to make them myself. Problem: I don't know what exactly it was. Do you?
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posted by MinusCelsius
on Nov 5, 2012 -
6 answers
I am putting together a syllabus for a college composition course. I chose "food" as the theme for this semester. I would like to include examples of different kinds of writing about food, ranging from essays to fiction to poetry, as well as some movies. What are your suggestions? I'm open to anything, as long as it has food in it! I already have a list of some of the obvious ones (Michael Pollan, Dinesen's "Babette's Feast," Jiro Dreams of Sushi), but I am hoping the HiveMind can help me make this the most awesome-- and delicious-- writing class ever.
posted by incountrysleep
on Nov 3, 2012 -
62 answers
So when I was little I was the weird kid who mixed up food in weird and non-intuitive ways that grossed out many of my peers, but many of those combinations, discovered through largely blind trial and error, turned out to work really well - What are ones that you've discovered?
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posted by Blasdelb
on Nov 2, 2012 -
132 answers
As somebody who is trying to change what he eats to better choices I still love some tuna salad, but really get skeezed out by the Mayonaise now. I've been looking for some alternative binder for my tuna when I want to make a sandwich. What else can I use to make tuna salad?
posted by warthurton
on Oct 30, 2012 -
37 answers
