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]
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!
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]
Ordered raw kitfo about 24 hours ago and got the leftovers into the fridge an hour later. Still safe to eat raw?
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]
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?
Do you have a smart, food-motivated cat, and an auto-feeder that stands up to that cat? [more inside]
How long does mass-produced dorayaki (red bean paste filled pancakes) keep on the shelf, unrefrigerated? Difficulty: just ate the last one from a package that was first opened 2 weeks ago. [more inside]
Can you suggest a Washington DC restaurant for us? [more inside]
I'm in the market for a new pressure cooker. I've noticed that some models, such as the Fagor Duo, give the chef the option of cooking at two levels of pressure -- 8-10 psi and the standard 15 psi. I'm wondering how useful this lower pressure setting actually is. [more inside]
I'm on a diet and eating a lot of green leafy salad. So much green leafy salad I might go crazy. Save me from green leafy salad. [more inside]
Every day I make a cup of instant oatmeal at the office. This is the ideal breakfast setup for me - quick, easy, cheap, low-calorie, fairly non-perishable food that I can store in my desk drawer - except I'm not sure it's all that healthy. Is there a nutrient-rich alternative to this? [more inside]
Does fabulous take out, more or less within walking distance of Battery Park City, exist? [more inside]
Explain the progress of weird heartburn symptoms to me as if my body was a foreign and mysterious object that is staging a escalating and unpredictable revolution in my belly and affiliated areas. [more inside]
I need to make a giant pot of stew today to eat all week long. What should it be? Challenge Level: Vegetarian or vegan preferred. Protein is a must. Healthy is best. Cooking time: Doesn't matter, I have all day! [more inside]
I'm doing a miserable job of logging what I eat, so I am trying to think of how to set the bar as low as possible and make it super easy to have a record of what I've eaten. The easiest thing I've thought of so far is just taking photos of what I eat with my smartphone (iPhone). Should I use a particular platform that integrates well with iOS8? [more inside]
So as part of my (New) New Year's Resolution, I'm going to be doing the Men's Fitness 7% Body Fat Nutrition Plan. It's a more involved nutrition plan than I've done before, and it involves six meals a day, four of which I'll have to bring with me to the office. I'll be doing a ton of advance prep, of course, but how do my fellow office drones/fitness geeks on mefi organize and prep and store their food when they're going to the office every day and have to deal with four or five meals before going home? [more inside]
What great DIY food gifts are out there that can be made on short notice, don't contain pricey specialty ingredients, and can be packaged in cellophane or something similar, to be transported and given out as individual treats? [more inside]
So. Wednesday I felt totally fine, and baked a batch of (delicious!) cookies for a work party on Thursday. Woke up on Thursday and felt like death. Fever, chills, vomiting, the works. Slept all day and feeling pretty ok again today. Here's my question: are the cookies safe? I've eaten a few, and so has Mr. Arkham but we figure we're already exposed/immune to whatever it was. Think they are safe to share though?
I'll be in St. Louis on business the week of the 8th. I'd love suggestions by locals for delicious slightly upscale or super-tasty places to go for dinner in that area. Prefer to stay away from greasy heavy fare, love most ethnic or regional cuisines. [more inside]
A recent episode of Gastropod convinced me that I should get some gold-plated cutlery as a present for a friend (it supposedly makes certain foods taste nicer). I haven't had any luck finding cutlery in the UK from the usual trustworthy department stores, so now I'm willing to widen the search to other UK stores and also online stores in the US.
I'm looking for a "project" that takes 5 to 6 months to complete, ideally with most of the time being waiting. This could be anything - plants, food, art, etc - but should not be something that I simply send away for and have to wait 6 months for a package. [more inside]
Imagine a 50-year-old, 5'4", 300-pound woman with no diabetes or other medical condition. She suddenly has no access to food, but plenty of water. What symptoms might she have after one day, two days, a week, etc.? [more inside]
After a great deal of deliberation, a thorough reading of Fosterhood, and an inconceivable amount of bureaucratic obstacle weaving, we are currently parenting two foster children. They're Chinese. We aren't. They need to eat more soups, more vegetables. I need help figuring out how to make things they'll like. [more inside]
I made some vegetarian sloppy Joes for dinner. They were SO. GOOD. Then I left them out on the for 8 hours….Help. [more inside]
I'm passing out glow sticks and glowy spiders in lieu of candy for Halloween. A Facebook friend posted a link to the Teal Pumpkin Project about kids with food allergies and Halloween treats. So, yay, my treats are allergy-safe! But my house is definitely NOT a pristine allergy-free zone. Will this be an issue? I don't want to inadvertently poison some poor trick-or-treater. [more inside]
Hi! I'm hosting a dinner party. One of the attendees is a professional chef. MeFi, what do I feed my guests? [more inside]
Planning ahead for Thanksgiving dinner in a new city. On Long Island my parents used to go to a local turkey farm where you could choose your bird and they'd slaughter it fresh for you. I'd love something similar in the Los Angeles area; failing that, I'm looking for the best place where I can reserve a fresh, heritage bird -- happy to pay extra for it.
My workplace has free chocolate available 80% of the time (samples coming in from various parties that coworkers leave out for the department/floor to eat) and it will get even worse when the holiday season starts. How can I resist this temptation? [more inside]
I'm attending a Ghibli-themed potluck this weekend, and I've volunteered to bring fried egg on toast from Laputa. However, I have two reservations. First, 20+ people will be bringing food and a full slice of toast + egg per person is just too much. Second, egg-on-toast is only really good when hot and freshly made. So I'm looking for suggestions re: variations (in either letter or spirit) on egg-on-toast that a) are portionable, and b) will stay delicious past ten minutes! [more inside]
I have stitches in my tongue and eating anything that's not completely smooth is painful. I've spent the last two days subsisting on broth and ice cream, but this evening I'll be going on a trip to a remote cabin and I need some help deciding what food to bring. [more inside]
So I got a Rotisserie chicken from Costco at lunch today. It was hot then, but traffic was bad so it got home around 1. I didn't feel like eating right away so I stuck it as is in the fridge. Just got hungry around 3 and ate some, but I was surprised the inside was still warm. I temped it and it was 80 or so still in the middle. So it was probably in the "danger zone" for at least 3 hours and wasn't even getting close to 40 degrees. [more inside]
Bunny is a generally healthy, happy 1 year old with smelly poo the consistency of frosting. I'm thinking of switching her food out. What's the skinny on grain free/raw kitty food diets these days? [more inside]
Why do sriracha and harissa disagree with my digestive system, when many other spicy foods that also contain chiles and garlic do not? [more inside]
I recently adopted a 10 month old cat. He wants to eat a lot more than I expected. What is the right amount? [more inside]
Looking for ideas of really great food to bring on a car camping trip. Bonus points if it involves cooking over the campfire. I am attending an annual family long weekend camping trip with my fiance in a few weeks, and am drawing a blank on what to bring foodwise. I'm looking for ideas of main courses suitable for dinner as well as side dishes or dessert, that will blow people's socks off. [more inside]
I have a 5 day old carcass of a cooked duck in a plastic bag in the fridge. [more inside]
I want to make a drop-off meal for a family of four after the mom gives birth. Mom is vegetarian, dad and the two little boys are not. I am not vegetarian and I have no idea what to make! Ideas? [more inside]
Hipsters and hipster observers around the globe, please tell me about the best or most confusing food, ingredients, dishes in the hipster diet. [more inside]
We have a container of this Miso paste at the back of our fridge, but it's straight shiro rather than shiro + aka. The ingredients are water, soybeans, rice, salt - 2% alcohol by volume. It looks fine and smells great, and the texture seems normal, maybe a little dried out. There's a "best before" date of 30 June 2013, but no "expiry" date. Is there any reason I shouldn't use this to baste roasted vegetables? [more inside]
Heading to Staunton, VA for a little anniversary getaway/Shakespeare nerd-fest in a few weeks. Aside from a show and tour at the reconstructed Blackfriars (which I am BEYOND excited about), what should we not miss? [more inside]
I'm working long hours and have breakfast fixings set up in my office for when I skip eating til I get to work. I have oats, shredded coconut, sultanas, cinnamon and ginger to make porridge. Sometimes I add nuts. I go out for lunch if I haven't brought my own. But I'm often working back til late. What healthy pantry staples can I stock up on for the evening meal? [more inside]
I need a bar or restaurant for a small group on Sunday. One of our group however, is my puppy. Another requirement is that it is near the N train, or a quick transfer from the N train on this Sunday (are they still randomly shutting down the 7 train over the weekend?). Beyond that, it's not too picky. I know about the Bohemian Beer Garden, but I am not sure that they allow pets. Sidewalk cafes, anything outdoors should be great.
I enjoy foods that have a great deal of flavor. But I'm getting tired of the standard condiments you're likely to find in North America (like ketchup, mustard, Sriracha, Tabasco, salsa, or mango pickle). What are some new condiments for me to try? [more inside]
I have about 15-20 minutes to eat breakfast every morning, and when I walk into the kitchen I often have no idea what to eat. This is because I'm really sensitive to sugary things in the morning and the thought of eating cereal / toast with jam or pb or honey / pancakes / crumpets / pikelets / muffins / whatever makes me queasy. So I really crave savoury things! But I don't know many savoury breakfast foods, and often I don't have enough time to make them e.g. bacon and eggs. And there are only so many times a week I can eat toast without wanting to cease existing. If you have any great recipes for savoury breakfast foods that can be prepared and eaten quickly, or that can be prepared the night before and then be thrown together quickly, I'd love to hear them! Bonus points for hot foods. Caveat: I don't like eggs just by themselves. [more inside]
I just bought a 10-pound bag of potatoes for super cheap. Yay! On closer inspection, a whole bunch of them are about to go really bad. boo. Please give me your best recipes for quickly turning a whole lot of potatoes into something tasty! [more inside]
I have 6 free hours. Give me your most labour intensive yet ultimately compelling/yummy recipes. [caveat: I have access to all ingredients] [more inside]
Flavor my chocolates, please? Bonus points for uncommon. [more inside]
One of my bestest friends ever has completed several years of an insane schedule of schooling + two jobs to earn a Masters and is now moving on to a residency far far away. My wife and I had our schedule open up, and we're now hosting a last minute dinner on Tuesday. Help me plan the most over-the-top meal possible in less than 48 hours. [more inside]
I made a greek-inspired quinoa salad with red quinoa, chickpeas, cucumbers, tomatoes, red pepper, parsley, and red onion. Help me give it a dressing or a sauce! [more inside]