I've got a stew that might be just a little bit too old, maybe four or five days old. It doesn't smell funny or anything. If I add some water and put it back on the stove to get it to a rolling boil, should it be back to good?
posted by 5ean
on Jan 2, 2010 -
14 answers
I have a huge craving for instant noodles the way they are prepared in Nepal (specifically Katmandu) by street vendors. I can get Wai Wai Noodles here in New York, but don't know what else to include. I remember egg, but there were also additional spices and ingredients. Help!
posted by jonschubin
on Dec 30, 2009 -
4 answers
Anyone know how to replicate Chili's baked potato soup at home?
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posted by Xuff
on Dec 23, 2009 -
4 answers
Chinese market filter: can you help me translate my soup packages so that I can enjoy them?
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posted by Meagan
on Aug 23, 2009 -
4 answers
I joined a CSA program for the summer and or first pickup has so much lettuce I don't think I cold possibly eat it all this week. What can I do with it besides make salads and put it in sandwiches? Preserving counts! I just don't want to waste anything.
posted by mkb
on Jun 15, 2009 -
19 answers
I dumped a substantial portion of matzoh ball soup on a canvas. After it dries I'm going to glue the larger chunks down, and then I need to varnish/shellac/something the canvas. What would work best?
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posted by andoatnp
on Apr 22, 2009 -
9 answers
The milk in my oyster stew boiled over. Is it salvageable? I've got an oyster stew on the stove, ingredients are half and half, a tonne of butter, oysters, shallots and celery. I left it (I know, I know) in the care of a roomate for two minutes, and it boiled over. Now the milk is a little clotty. Is there a fix, or has this been ruined?
posted by thatbrunette
on Apr 12, 2009 -
6 answers
I need recipes for tantalizing soups that freeze well. Bonus points for creativity.
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posted by arianell
on Mar 10, 2009 -
10 answers
Looking at the earlier soup post, I thought I might make a nice split pea soup. Alas, I have no ham bone. I then thought I might like to try a good vegetarian version, but one of my favorite parts of the split pea experience is the salty smokey part of the soup-- which it gets from the ham. Does anyone have a good meatlovers vegetarian split pea soup recipe (if that makes sense)?
posted by oflinkey
on Jan 11, 2009 -
23 answers
Winter's here, and I have a hankerin' for some good bean soup. Help me out.
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posted by dinger
on Jan 10, 2009 -
12 answers
How do I tell whether beef or chicken stock/broth, that has
been refrigerated, has gone yucky?
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posted by leahwrenn
on Jan 6, 2009 -
17 answers
I have a few pounds of turducken left over. What can I do with it that isn't sandwiches? Soup? Casserole? Recipes and other ideas welcome. I am unemployed so willing to spend a lot of time if needed on something. I'm worried that having three different types of poultry might make things weird cooking wise.
posted by josher71
on Dec 29, 2008 -
8 answers
Ramen Filter: I live in London. I desperately crave
tonkotsu ramen, the pork-based variety popular in
Japan's Kyushu region (sometimes known as Hakata ramen). I have found NOWHERE in the UK that makes or sells it. Have I missed somewhere? Is there anywhere online I can buy Tonkotsu soup stock? Help!
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posted by 0bvious
on Oct 12, 2008 -
8 answers
Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it?
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posted by nitor
on Oct 8, 2008 -
16 answers
Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them!
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posted by Aquaman
on Aug 4, 2008 -
10 answers
I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk.
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posted by mattbucher
on Jun 1, 2008 -
10 answers
Would it still be safe to make a soup today from Christmas turkey leftovers? (The meat has been stored in the fridge since Tuesday- the carcass was tossed out.)
posted by sophie
on Dec 29, 2007 -
15 answers
Why do canned soups have a warning that says "do not add water?" I take it as a warning because the phrase is always capitalized and bolded.
posted by who squared
on Jun 2, 2007 -
15 answers
In the book 'Big Snake' by Robert Twigger, there are a couple of passages about collecting spider webs either to be eaten or to make clothes.
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posted by tellurian
on Feb 27, 2007 -
13 answers
Two Miso Soup Questions! I've been making a lazy/delicious version of miso soup: miso paste and diluted chicken stock, with tofu or mushrooms or whatever thrown in. But I often have all these little white chunks at the bottom of the pot/mug; what is this and does it mean I'm doing something wrong?
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posted by Kololo
on Feb 6, 2007 -
14 answers
Identify this cookbook, or give me the potato/chili soup recipe I yearn for.
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posted by unSane
on Jan 29, 2007 -
5 answers
We have
this food jar, and we hate it. The lid must be pried apart for cleaning, and it isn't easy to do. We want a soup-safe, insulated food jar we can just pop in the dishwasher for cleaning, but this seems to be an impossible dream. Any recommendations?
posted by frykitty
on Jan 12, 2007 -
8 answers
I've spilled some chicken noodle soup in my car. I wiped up what I could with napkins, but some of it soaked down beneath the surface of the seat. I suspect my car will now smell like chicken broth. What can I do?
posted by ignignokt
on Dec 13, 2006 -
12 answers
