771 posts tagged with resolved and food.
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Should She Be Playing with Me? (And More Newbie Dog Questions)

This is my dog and I have some dumb questions. I had dumb questions in this post too, but now I have more of them. [more inside]
posted by frumiousb on May 18, 2016 - 25 answers

Given the Taubes/Lustig view on sugar, why not use dextrose everywhere?

If we assume the (increasingly accepted) view that sugar, in any decent quantity, is a highly unhealthy thing to eat, and that the main culprit is actually fructose, is there any good reason to not aggressively replace sugar or HFCS with dextrose? [more inside]
posted by tempythethird on Apr 7, 2016 - 10 answers

Too many veggies - no soup for me!

I have been partially successful at clean eating over the past few weeks. Recent organic veg deliveries have left me with an overload of broccoli, carrots and peppers. Sadly, I cannot stand soups of any variety and have had enough of tomato-based dishes. What can I cook that will not bore me to death after two portions of it? I can be convinced to add meat to if it will make it delicious. Bonus points if it can be frozen or transported and reheated easily for work lunches. Thanks in advance!
posted by joboe on Apr 3, 2016 - 22 answers

1631 sugar

What was sugar like in Europe in 1631? If a recipe called for a couple ounces of sugar, was it conveniently granulated like it is now? [more inside]
posted by aniola on Mar 29, 2016 - 13 answers

inexpensive NOLA eats for a group

I'll be accompanying a group of college students to a conference in New Orleans later in the week, and we're looking at going out to dinner Thursday night. Where should we go? We need somewhere on the cheaper side, maybe $15 max for entrees, with cheaper options available if they just want something small. Easy access from canal or the convention center area, and easy seating for around 12. [more inside]
posted by bizzyb on Mar 28, 2016 - 10 answers

which restaurants in Rome are vegetarian-friendly?

We'll be in Rome for a short break in April. My wife and 10yo daughter are both vegetarians - I & my son eat meat. Can anyone recommend restaurants? [more inside]
posted by rd45 on Mar 24, 2016 - 13 answers

Vegan-friendly restaurant near Times Square for a party of 10-15

The wife and I are visiting NYC next week, and we haven't been for more than 10 years. Unfortunately, we've only got one evening to spend before we move onto another city, but there are a lot of friends we'd like to see. I want to invite my friends to have a sit-down dinner with us to catch up, since there won't be time for anything else, but I have a few criteria... [more inside]
posted by the_wintry_mizzenmast on Mar 7, 2016 - 10 answers

Sorry Mum, I ruined your wedding present cookware...

Can I use my mother's Falconware roasting dish on a gas hob without scorching the bottom? [more inside]
posted by HypotheticalWoman on Mar 5, 2016 - 10 answers

Help us not starve!

Short version: The family's primary cook and caregiver is in the hospital for an unknown length of time. It'll be two weeks minimum, could be a lot longer. Then she'll have a long recovery period at home. Her husband and I both theoretically can cook, though he's not very good, and I have medical complications. Between us we have to feed each other and a couple teenagers. Meal planning's fallen to me, but most of the shopping and cooking is on him. We need to survive until his wife's out of the hospital. Help? [more inside]
posted by The Almighty Mommy Goddess on Feb 23, 2016 - 38 answers

Where should I eat tonight in NYC?

I am in the city for business tonight and will be left to my own devices for dinner. I would like someplace where I can sit at a somewhat quiet bar, read a book, and eat a reasonably priced burger. Help me Metafilter, I am paralyzed with indecision. [more inside]
posted by banjo_and_the_pork on Feb 22, 2016 - 21 answers

YASTE (... Safe to eat?)

I have left over slices of abs fab BBQ beef brisket from Franklin's BBQ in Austin, TX. It will have been at room temp for 12-16 hours, wrapped in plastic. I dearly want to eat this ... dare I?
posted by cameradv on Feb 20, 2016 - 38 answers

Short Visit to Toronto-where should I nom?

I'll be in Toronto for project meetings. I'll be staying near the Eaton Centre, and likely on my own. Need some recommendations for nice noms at a comfortable price. [more inside]
posted by Ruthless Bunny on Feb 15, 2016 - 15 answers

What food delivery services can I try in SF?

I'm interested in food delivery services, preferably ones I can sign up for online. I'd like to try a number of them, whether they deliver from a restaurant ready to eat, a box of produce, deliver a box of food to make with a recipe, or to reheat, delivery a specialty item like booze or cookies or meals for particular diets, whatever. [more inside]
posted by gryftir on Feb 7, 2016 - 15 answers

Super Bowl party food, 2016 edition

I'm looking for a recipe for a dish to bring to a Super Bowl party, but there are two complications: It has to relate to either the city in which the game is being played or to one the teams that are playing. In addition, we won't have time to do anything complicated on the day of the game. [more inside]
posted by maurice on Jan 26, 2016 - 31 answers

healthy quick meals for the brokity-broke

There are loads of similar questions already out there in the ether but I'm asking again because I have some dietary snowflakes and I'm the world's worst cook... [more inside]
posted by thereemix on Jan 24, 2016 - 31 answers

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

Winter NYC vacation plans revolving around food, art, music, & history

I'll be in NYC from Jan 22 - Jan 24 and am overwhelmed with excitement and also panic about What To Do and What To Eat. Can you tell me what you love to do and eat given my wide range of interests? [more inside]
posted by tatiana wishbone on Jan 6, 2016 - 16 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

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