755 posts tagged with resolved and food.
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Sichuan peppercorns .. not very hot .. so help me understand the draw

Don't get me wrong -- I love em. Love the flavor, love the heat, such as it is. But they're not THAT hot, are they? [more inside]
posted by LonnieK on Jan 9, 2016 - 14 answers

Chinese Medicine/Food Identification

What is the stuff in the middle right of this picture, looking kind of like pork rinds? [more inside]
posted by Gorgik on Jan 9, 2016 - 4 answers

Puree 3 gallons per week of food?

I need to puree and strain 3 gallons a week of food for family members with various medical conditions. This takes a lot of time with my standard 6-cup blender and hand strainer. Are there wonderful machines that will make my life easier? Anything that will lead to less batches? Quicker blending? Mechanized straining? [more inside]
posted by clawsoon on Jan 4, 2016 - 12 answers

Specific sorts of salads

I'd love to improve my range of salads (or other things involving vegetables) to bring to work, but I'm finding just searching for recipes tricky because of a combination of foods I don't eat, a nut-free workplace, and the fact I live alone (so don't necessarily go through more delicate ingredients before they go bad.) I'd love your suggestions for things to try: special snowflake details inside. Recommendations for cookbooks, websites, etc. to mine also very welcome. [more inside]
posted by modernhypatia on Dec 28, 2015 - 20 answers

Are hams making pigs of themselves?

I have an ethics question for fellow amateur radio operators who are also members of an active club. [more inside]
posted by bryon on Dec 14, 2015 - 17 answers

Tasty kabocha squash is DRY. How do I use this?

Hokkaido variety kabocha squash. I cut it in chunks and steamed it -- with the intention of eating it plain. It has lovely sweet chestnut flavor. But so dry and crumbley, like stale cake. Any suggestions on how I can repurpose this steamed squash? If I make soup, will the dry crumbles melt into the broth and make a smooth soup? Or I could mix it with mashed sweet potatoes. But again, I hope for a smooth texture without dry crumbles. Tools: I have only a standard blender. And a manual potato masher.
posted by valannc on Dec 13, 2015 - 14 answers

Fun, useful, unusual: pick 2?

My sister likes to cook, and I want to get her an interesting ingredient to experiment with for Christmas. However, she's taking a 2 month trip soon (Feb-April) and then moving cross-country, so whatever I get has to be easily transportable and can't go bad too soon. [more inside]
posted by The Notorious B.F.G. on Dec 5, 2015 - 24 answers

Should I cook this?

Turkey defrosted for Thanksgiving. Sat in the fridge until yesterday, when it was re-frozen. If it safe to cook and eat? [more inside]
posted by kittensofthenight on Dec 2, 2015 - 13 answers

Should I Eat It: Holiday Edition

So I screwed up. We're having early Thanksgiving this weekend. My wife picked up a local turkey, frozen, stored it in a refrigerator, and gave it to me to take home and do either a sink thaw or put it in our fridge. "Don't leave it in the car," she said. Guess what? [more inside]
posted by middleclasstool on Nov 20, 2015 - 31 answers

New Thanksgiving Traditions?

For the first time ever, my family is visiting Boston to celebrate Thanksgiving with my husband and me. I'm really excited, and I really need some help planning the dinner menu. [more inside]
posted by ASlackerPestersMums on Nov 19, 2015 - 18 answers

Fixing a crockpot meal.

I made took a simple chicken and noodles recipe and doctored it up a little bit with onions, celery, shallots, and carrots. Otherwise the same recipe (I added a like 2 ounces more broth than they called for, and cream of mushroom instead of chicken). I'm not sure what happened, but the result in my crock pot with ~2 hours remaining is very, very soupy, and doesn't look right at all. Is there anything I could do to salvage this and make it creamy?
posted by codacorolla on Nov 18, 2015 - 12 answers

Making the best, fluffiest popcorn at home

I am seeking the absolute most top-notch way to make popcorn at home. Ideally, it would be air-popped, though I could use a little oil if needed. Looking for recommendations on both cooking method/devices, popcorn types, and any other accoutrements. [more inside]
posted by rachaelfaith on Nov 5, 2015 - 38 answers

Good regional cooking methods?

After years and years of not getting the pasta right, everyone in my circle of friends and beyond seems to know that you need to finish the pasta in the sauce, including some of the cooking water. It's such a vast improvement. Do you know similar simple "tricks" or methods from other regional cuisines? I remember reading this thread about Japanese and Korean cooking with great interest, but I'm curious about other cooking styles across the World as well. [more inside]
posted by mumimor on Oct 31, 2015 - 21 answers

To eat, or not to eat

I never thought I'd ask one of these. Last night I poached some chicken breasts. I took them out of the water and left them on a plate on the kitchen bench, intending to put them in the fridge later. I forgot. So they've been sitting there for, call it 12 hours. Temperature I reckon between 17-14 C. Should they stay or should they go?
posted by Athanassiel on Sep 29, 2015 - 31 answers

Help me reverse-engineer this excellent vegan curry soup

A local Asian restaurant makes a truly outstanding curry noodle soup with tofu. I'd like to figure out how to make the soup myself. [more inside]
posted by akk2014 on Sep 27, 2015 - 15 answers

Coffee cake, literally - surely it exists?

Is there such a thing as a coffee cake like there is carrot cake, chocolate cake, etc, and maybe has a coffee-flavored frosting to boot? I'm not talking about the "good accompaniment to coffee" dessert, but cake where coffee is the main ingredient/flavor. *note - not looking for chocolate cake where coffee is used to boost flavor/add moisture
posted by atinna on Sep 10, 2015 - 17 answers

So, How About That Yogurt Maker?

I noticed that we've been going through kind of insane amounts of the Trader Joe's Greek-style yogurt recently. Since I'm already spending a small fortune on the stuff, I'd like to just try making my own. Any tips, recommendations, absolutely-best-yogurt-making devices EVAR? [more inside]
posted by forkisbetter on Aug 26, 2015 - 33 answers

Need help w/information overload -- losing weight

I really need to lose 20 pounds, and I'm psyching myself out before I even start. Help. [more inside]
posted by trillian on Aug 23, 2015 - 24 answers

Grocery list apps, late 2015 edition

I need a grocery app that my husband and I can both add to/sync lists for iOS (web interface nice but not mandatory). We've been using Buy Me a Pie, but it's gotten glitchy for us and won't let me add him to lists. I've seen this post, and will check out the other recs, but it's a year old, which is forever in app development time. Possible complication: spouse beta tests new iOS versions on his phone for work reasons.
posted by immlass on Aug 21, 2015 - 28 answers

Food in San Juan, Puerto Rico

We'll be in San Juan for a few days next month and I'm looking for recommendations for eating out. [more inside]
posted by BibiRose on Aug 19, 2015 - 16 answers

Foodie vacation within 2-3 hours (flying or driving) of the bay area.

My wife and I are going on vacation early in September and would like to focus on fine dining. We live in the bay area and have been up to Sonoma/Napa many times as well as Portland and would like to broaden our horizons. Looking for both locations and restaurant recommendations. [more inside]
posted by deadwater on Aug 7, 2015 - 13 answers

California Dreaming

Thinking about heading to California for a week or so, starting out in Los Angeles then driving up to San Francisco. [more inside]
posted by PJMoore on Aug 5, 2015 - 19 answers

Give me your worldly food memoirs

I have recently been put in charge of a small culinary library and would like it expand its selection of food/restaurant industry memoirs - I'm having a little trouble finding non-white authors. We've got Madhur Jaffrey, Jen Lin-Liu, Gillian Clark, and I found Eddie Huang. If anyone has any suggestions, I'd love to hear them. Thanks!
posted by cindywho on Aug 4, 2015 - 20 answers

She leaned across the counter and said, "Gimme the good stuff."

Can I order off menu at my local Chinese restaurants? If so, what is the best way to go about it? [more inside]
posted by koucha on Jul 31, 2015 - 27 answers

Restaurants similar to Resto in Seattle

Currently visiting Seattle and went to Resto a few weeks ago and loved it. Can anyone recommend a restaurant that has a similar style of food, caters for a vegetarian and may have bookings available tomorrow (Monday)? We leave here in a few days so would like to fit in as much good food as possible.
posted by Kris10_b on Jul 19, 2015 - 3 answers

How to disable Credit/Debit Card use at specific businesses?

I need to figure out how to make my cards useless at a few locations near me. [more inside]
posted by no_context on Jul 17, 2015 - 18 answers

What is this mysterious green Japanese seasoning?

My son wants to make rice balls that he made in his Japanese class and his teacher was kind enough to give him some of the seasoning they used. It looks like this (flickr). [more inside]
posted by antipodes on Jul 17, 2015 - 7 answers

Does veggie broth make ramen more nutritious?

I've taken to making instant ramen with half veggie broth, half water or thereabouts — improves the taste and texture. But is using broth actually giving me any extra nutrients, or just doubling my dose of sodium? (I'm not deficient of anything, and my diet is otherwise pretty decent, this is just my go-to quick lunch at home)
posted by BlackLeotardFront on Jul 13, 2015 - 11 answers

Minced garlic storage length?

How long does an open jar of minced garlic stay edible in a refrigerator? [more inside]
posted by trinity8-director on Jul 9, 2015 - 6 answers

Where can I find organic GMO food?

I'd rather buy organic food, but GMO and organic seem to be inseparable. Ignoring the question of whether GMO, organic, or any combination of these are good/bad for one's health, where can I find organic GMO food? I'd like to support biotechnology and genetic engineering, but not be subjected to pesticides.
posted by vixsomnis on Jul 8, 2015 - 8 answers

Brownish liquid in fermenting fennel?

Dig this jar of fermenting fennel in the style of sauerkraut. It's all bubbly and shit! But also the water at the top is all brownish and shit! Is this something I should be concerned about?
posted by kenko on Jun 19, 2015 - 9 answers

Rice Cooker and Frozen Veggies

Will frozen veggies and rice work with higher-end rice cookers? [more inside]
posted by johnnydummkopf on Jun 19, 2015 - 5 answers

Recommend a great, relatively casual restaurant in London

I want to go out for a good meal with my family* for my 30th birthday, so I'm looking for a really good (but not too fancy) restaurant in London. Make me some recommendations! [more inside]
posted by knapah on Jun 15, 2015 - 19 answers

Life is Disappointing: NYC Apt edition

Due to a series of unfortunate events I'm now homeless and lost all my savings. Looking for overall advice how to rent a room in NYC and survive. [more inside]
posted by chrono_rabbit on May 28, 2015 - 39 answers

Why can't I get pancit by delivery?

As a Filipino-American living 1300 miles away from my mother's cooking, I would love to indulge my homesickness and eat Filipino treats in a restaurant. I live in a major metropolitan area, but can't sit down at a restaurant to eat adobo. Why is that? [more inside]
posted by thefang on May 27, 2015 - 22 answers

Apple Crisp in a Smoker? Am I Crazy?

I have this pie-in-the-sky idea that I can make an apple crisp in a smoker whilst delicious meats are also cooking. The temperature would be around 220F, and I'm thinking 2.5 hours would do it. Have I wildly miscalculated? [more inside]
posted by julen on May 23, 2015 - 15 answers

Which fancy restaurant on Orcas Island - New Leaf vs Ship Bay

I'm trying to pick a fine dining restaurant on Orcas Island for my best friend's 50th birthday. It looks like the top options are The Inn at Ship Bay Restaurant and the New Leaf restaurant at the Outlook Inn. They both get great reviews on Yelp and TripAdvisor, and they both have great views, and I need help choosing. [more inside]
posted by matildaben on May 18, 2015 - 5 answers

What party/snack food can we make with Japanese Curry mix?

We are trying to clean out our pantry in advance of a house move, and want to use as much as possible to make snacks for our goodbye-old-house party. One of the things in our pantry is a box of S&B Japanese Curry mix (medium hot). Given that a big pot of curry isn't really a good finger food, what would you suggest we make with it? (For those who are not familiar with this ingredient, it is not a powder, but more like a stew/sauce base.)
posted by matildaben on May 11, 2015 - 12 answers

Dining suggestions in Buffalo, NY

I'm from Buffalo, but I've not been back since 2001, I will be traveling to the area to got to a wedding, and since I've been away for so long I have no idea as to what the current state of culinary affairs are in B-lo and I was always partial to Allentown, Elmwood, North Buffalo area. [more inside]
posted by reedcourtneyj on May 7, 2015 - 10 answers

Portable foodie gift from Japan?

I live in Japan, and will soon be meeting up with some French friends who are visiting the region (we're not meeting in Japan). They are real foodies and I want to take them some food-related gifts, but they can't be too heavy/bulky/perishable/breakable - they'll need to get them home. Any suggestions? I am already planning to get them some good quality matcha as one of them bakes and has made some lovely matcha pastries before.
posted by ontheradio on May 7, 2015 - 15 answers

Seeking recommendations for Istanbul (not Constantinople)

Asking for friends who are in Turkey for the next week. They have done lots of guidebook research and have accommodations sorted out, but are looking for personal recommendations for must-see/must-do activities as well as recommendations for outstanding food and drink (read: alcohol wherever possible). [more inside]
posted by little mouth on May 3, 2015 - 6 answers

Setting up a fund-raising donation page for a Nepali village

In light of the recent earthquakes, I am looking for the best and easiest way to setup a page that accepts donations for a small, local, Nepali nonprofit. [more inside]
posted by blueberry on Apr 29, 2015 - 3 answers

Short weekend in Detroit

Heading to Detroit the first weekend in May to see the Diego Rivera/Frida Kahlo exhibit at DIA - would love any recommendations for food (hot dogs through high class) and we would dig some "shopping local" recs, too. Thanks!
posted by ersatzkat on Apr 13, 2015 - 11 answers

help me play food swap

I signed up to participate in my first area food swap. Do you have any suggestions for either food/beverage things to make for it, or strategies on how to best play the swap? [more inside]
posted by tangaroo on Apr 9, 2015 - 4 answers

How safe is leftover raw kitfo?

Ordered raw kitfo about 24 hours ago and got the leftovers into the fridge an hour later. Still safe to eat raw?
posted by BrotherCaine on Apr 6, 2015 - 9 answers

Doing the Charleston...

So, a couple of dear friends are going to Charleston the week of April 13-19. They already have a place to stay, but I'm looking for suggestions as to the coolest, most wonderful things to do / eat / see while they are there. [more inside]
posted by PlantGoddess on Apr 3, 2015 - 7 answers

Indian restaurant London (near doctor who shop)

A few years ago I was in London and I was at the doctor who shop and happened upon an amazing Indian restaurant a couple of blocks away. It was on 2 floors and as I recall family owned and according to the menu been there for a long time. I will be returning to London and want to go back to the restaurant, anyone know what it was? And the address? Thanx in advance.
posted by prk60091 on Mar 21, 2015 - 6 answers

What does wax mean in restaurant prep?

I'm reading/skimming the new cookbook/notebook Prune by Gabrielle Hamilton, which is printed to mimic the binders full of recipes from her restaurant. As such, it contains lots of marginalia. Awesome! But I can't figure out what she means by "wax." [more inside]
posted by sockermom on Mar 18, 2015 - 5 answers

What is this white lemony-sweet powder in my pantry?

I saved it in a ziploc and I put it in the "sweets and baking needs" section of my pantry. I didn't label it, which is unusual. It's not jello, it's very acidic. I would think that it's drink mix, but it's in the wrong section and in a white paper foil-lined packet. Help me out here, what else could it be?
posted by domo on Mar 7, 2015 - 15 answers

Auto-feeders for a clever cat

Do you have a smart, food-motivated cat, and an auto-feeder that stands up to that cat? [more inside]
posted by Tomorrowful on Mar 6, 2015 - 15 answers

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