Thanks to my local library, I've been working my way through the best-known cookery books (in the UK, at least). Delia, Gordon and Jamie have been thoroughly perused, as have Mr Slater and Mr Stein etc etc. I'd love to expand my repertoire further and find more obscure things to have a bash at! [more inside]
Some family friends through an election night party every year and everyone brings a potluck dish. Doesn't have to be themed, but where's the fun in that? Looking for ideas that are punny but nothing that would cause real offense. Trumpkin pie territory.
I'm in Chicago getting ready to fly home to Boston. If I buy an Italian beef sandwich (sold hot) right before I board the airplane at 7pm ET and manage to get it into my fridge at home by around 11pm ET is there any chance that it would be edible tomorrow with a bit of microwaving? By edible I only mean safe to eat -- aesthetics are not a consideration.
I'm going to Westbrook/Portland, Maine for work and arriving on Sunday. I'm staying near the airport. Any suggestions for a place where I can eat which will have the debate on? [more inside]
I have a large organic eggplant that I need to use up today. I am also nearly brain dead with kid-related lack of sleep. Tell me what relatively simple recipe I should make. [more inside]
I have a ginormous Rosemary bush which I need to trim back to manageable amounts (at the moment it covers our path, which is obviously not ideal). I like Rosemary with lamb, but theres limited variations on that. Are there any recipes where Rosemary might not be the obvious thing to use? Does it freeze? Any other non-obvious uses? I've offered it to neighbours but it doesnt seem to be a thing amongst my mainly Asian/Afro-Carribean neighbours, but if there's a way of giving it away I'm all for it!
I've been to Seattle a lot, and am sick of going where Yelp tells me to* I hope you can help me find the awesomest foods (bonus for cocktails/beer) in the city. *except Taylor's Oysters. Love me some Taylor's Oysters.
Don't know much about Indian food other than I like it and recently I've been wanting more. Any recommendations for Indian food in Seattle that isn't the standard Lunch Buffet/Table-Service Dinner kind of place? [more inside]
A cake was made last Wednesday in a household where someone came down with norovirus that day. Said cake was frozen on the same day, and is set to be eaten today by various family members. I have determined that I personally will not consume any -- is this paranoia or reasonable caution? [more inside]
I just put down $100 on a new pot that's 4-quart capacity, and oval-shaped. It seems that before I got it, every single recipe called for an enameled cast iron pot for a braised this and a braised that. (Sometimes even bread!) So, please share with me your absolute favorite recipes that have to be made in a cast iron pot. I'm already eyeing a lamb shank recipe with pomegranate molasses.
When I went to Washington D.C. I discovered food carts/trucks that sold enormous, cabbage-y egg rolls. This was about 10 years ago so they weren't the trendy food trucks you see today, but they were bigger than hot dog carts and drivable. I've attempted googling them over the years I'm missing the secret word. Can anyone find a recipe (and any other info) for these? I must get them in my belly!
Coming to San Francisco next week for a conference and staying near Union Square. Looking for restaurant ideas for quick breakfasts, hour long lunches, and long lingering dinners within walking distance. I eat everything, and while cheap is good, good is more important. The only other time I've been in the city your recommendations for Bi-Rite and Tartine were spot-on, so let me know where I should go next. [more inside]
Searching for foods (or recipe ideas) along the theme of recursion (i.e., repetition of items in a self-similar way). At some point I'd love to have a dinner party with the theme of recursion. Further info and examples below. [more inside]
When you're grilling a good size piece of meat (a large steak, a pork tenderloin) - how are you supposed to measure the temperature? I have a good thermometer (http://www.thermoworks.com/Thermapen-Mk4), but the issue is that different parts of the meat will be wildly different. E.g., with a tenderloin - the narrow ends will be 140° while the thick center is less than 100°. When a recipe calls for 140°, for example - how do you decide when that is? When the coolest part is that temperature? When the average of several different spots is that temp?
What restaurant is this? My first thought was Chic-Fil-A or Five Guys, but the cup wasn't match and I can't think of any other fast food restaurants with that color scheme.
I will vacation in Taiwan shortly, arriving late afternoon on Saturday, June 18. I have a reservation at the W Taipei from then until Thursday the 23rd. That Thursday, I figure on leaving Taipei and traveling to elsewhere on the island, maybe taking the train down the west coast to Tainan and Kaoshiung, then returning to Taipei or Taoyuan the night of Saturday the 25th and catching my flight out the morning of the 26th. My interests for the trip include food, contemporary and traditional art and culture, food, areas of great natural or architectural beauty, nightlife, and food. [more inside]
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]
A friend and I are taking a trip tomorrow to Lyon (from Berlin). We found this thread but want more information specific to Lyon. [more inside]
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]
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!
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]
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]
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]
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]
Can I use my mother's Falconware roasting dish on a gas hob without scorching the bottom? [more inside]
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]
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]
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?
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]
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]
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]
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]
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]
What is the stuff in the middle right of this picture, looking kind of like pork rinds? [more inside]
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]
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]
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]
I have an ethics question for fellow amateur radio operators who are also members of an active club. [more inside]
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.
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]
Turkey defrosted for Thanksgiving. Sat in the fridge until yesterday, when it was re-frozen. If it safe to cook and eat? [more inside]
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]
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]
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?
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]
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]
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?
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]
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
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]