I like cooking, and I have a variety of spices, but I have never learned how to really use them. How should I learn to use them? What are some tips for trying things out? Do you have any any good recipes that highlight particular spice blends in traditional or unusual ways? [more inside]
posted by filthy light thief on Sep 29, 2009 - 16 answers

Help Me Give The Gift Of Drunkeness: What can I infuse in these little jars? I got a case of them as a gift and I want to turn it around into another gift, little jars of infused vodka, but I have some questions, mostly about making them pretty. [more inside]
posted by The Whelk on Sep 7, 2009 - 14 answers

What cooking secrets take your food to the almost-pro level? [more inside]
posted by chalbe on Aug 24, 2009 - 134 answers

Help me find a date! Powdered dates, that is, in Seattle. [more inside]
posted by hattifattener on Jul 23, 2009 - 8 answers

What are some good New York City (and environs) culinary herb and spice shops? [more inside]
posted by webhund on Jul 7, 2009 - 6 answers

I'm looking for more abstract recipes like this. [more inside]
posted by bigmusic on May 25, 2009 - 23 answers

Multi-part query: Which foodstuff has the strongest flavor, in your experience? Garlic, onions, peppers, spices? Which spices? Cheeses? Which category---meat, grains, dairy, fruit, veggies, spices? Which category has the least flavor? [more inside]
posted by ragtimepiano on Apr 26, 2009 - 18 answers

I've inherited some fresh cubed salmon (left by roommate who is gone for the week). I'm thinking of grilling it. But salmon is sort of boring. What sort of spice, rub, marinade or other goodness can I use to add some zing? [more inside]
posted by rokusan on Apr 24, 2009 - 17 answers

How do you deal with cooking while traveling? I specifically want to cut down on buying spices/condiments we've already bought at home. By bringing them with us. How? [more inside]
posted by cestmoi15 on Apr 8, 2009 - 23 answers

Will I have trouble with customs bringing homemade Indian food spice mixes (made in Australia) into Japan? [more inside]
posted by teem on Mar 8, 2009 - 7 answers

Where can I buy small plastic boxes which have one square (or mostly square) side, but a very shallow depth? As depicted in this drawing. I want them for holding spices. [more inside]
posted by beerbajay on Mar 4, 2009 - 13 answers

I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? [more inside]
posted by netbros on Jan 22, 2009 - 79 answers

What's wrong with my Szechuan peppercorns? [more inside]
posted by motherly corn on Dec 23, 2008 - 5 answers

What else can I grind in a pepper mill? [more inside]
posted by Lizc on Aug 20, 2008 - 20 answers

I thought I'd make my pregnant wife a nice cup of home brewed chai from a pregnancy recipe book. But it's awfully bitter and difficult to drink. What is causing the bitterness? [more inside]
posted by joshnunn on Jun 17, 2008 - 15 answers

Is it possible to buy Indian (from India) spices in Mexico? [more inside]
posted by dhruva on Apr 8, 2008 - 9 answers

Need the hive mind to help me win this bet(if this is indeed possible)!! Made a bet with a buddy of mine that will make me a pretty penny if I can pull it off. The wager: I have to eat 30 slices of jalapeños in three minutes and then go an whole hour without eating or drinking anything but a can of Sprite. I just ate 12 jalapeños slices and lasted about 1 minute before I had to start eating and drinking to kill the burn. Have any of you tried this? What can I do to prepare? Can I actually win this? Thanks in advance for your help!
posted by boyinmiami on Apr 6, 2008 - 44 answers

Where can I find Scotch Bonnet peppers (not habaneros) to buy in the Puget Sound area; or alternatively online? Preferably fresh and not dried. Thanks.
posted by ramix on Jan 18, 2008 - 9 answers

Does basil fried rice taste like marijuana to anyone else, or is it just me? Am I tasting the spice wrong? [more inside]
posted by anonymous on Dec 15, 2007 - 10 answers

Is it possible to make Indian food without smelling up the joint? [more inside]
posted by knave on Oct 22, 2007 - 7 answers

I am looking for a new pepper mill, but an Amazon search produces an overwhelming 800 results and very few customer reviews. So I turn to you, my Metafilter test market. I use the mill often enough that Target's selection just isn't cutting it anymore, but I don't know which models and brands offer the most bang for my buck. And, aren't Peugeots cars? It should be manual (not electric), it should have a variable grind, a heft in the hand, and a steel or red finish (though I prefer function over form). Tell me if you've got a great grinder. Thanks in advance everybody!
posted by B-squared on Sep 3, 2007 - 29 answers

Best place in New York City to buy Indian staples like ghee and garam masala? [more inside]
posted by gwint on Aug 5, 2007 - 7 answers

I'm looking for non-alcoholic drink recipes that include spices. [more inside]
posted by BradNelson on Jun 17, 2007 - 19 answers

I'm about to restock my spice cabinet, and I'm hoping to get some advice on what herbs/spices/extracts I should invest in. What dried herbs/spices vary most in quality? [more inside]
posted by roundrock on Apr 28, 2007 - 24 answers

How to make my rotisserie chicken taste super good? [more inside]
posted by bystander on Apr 26, 2007 - 20 answers

What are the rules of thumb for mixing various spices and cooking oils for optimum flavor? [more inside]
posted by bingo on Apr 5, 2007 - 18 answers

I love Tellicherry pepper, but I need to find a pepper mill that can handle these extra-large peppercorns. [more inside]
posted by wryly on Dec 7, 2006 - 15 answers

What are some good herbs and spices that I can grow in pots in a tropical climate? [more inside]
posted by Jimbob on Oct 14, 2006 - 5 answers

Where online can I buy saffron grown in Pennsylvania? I did a quick google, but I'm not coming up with anything other than articles and recipes and links to buy saffron grown everywhere else.
posted by digitalis on Oct 7, 2006 - 4 answers

I'm looking for a single-source exhaustive list of water-soluble and fat-soluble herbs and spices. [more inside]
posted by ykjay on Jul 27, 2006 - 4 answers

Bakers and homemakers; I need bread/dough recipes. [more inside]
posted by snsranch on May 28, 2006 - 16 answers

What's the best time of the year to buy and plant Saffron Crocus bulbs?
posted by djacobs on Jan 6, 2006 - 5 answers

My son and I got to talking about pickles the other day and how various vegetables can be pickled. We ended up at Penzey’s (we’re so lucky to have a store down the street!) and I got their pickling spice blend. We have some baby zucchini and carrots. Now… what the heck do I do? [more inside]
posted by houseofdanie on Nov 19, 2005 - 14 answers

What's the best system to store spices that is neat, allows for easy identification, doesn't use up a lot of space, and is elegant? [more inside]
posted by theNonsuch on Sep 3, 2005 - 19 answers

I'm looking for some premium, gourmet, fancy-pants spices (e.g., saffron, really good vanilla beans, etc.) as a gift for a food-savvy friend. I'm clueless about where to look, and Google turns up all kinds of shady e-commerce sites. Where do I go for the really nice, high-quality stuff?
posted by oissubke on Aug 2, 2005 - 29 answers

MoreCookingfilter. Calling all cardomom experts. [more inside]
posted by CunningLinguist on Sep 28, 2004 - 11 answers

Despite years of cooking, I still occasionally over-salt dishes, particularly sauces. Does anyone have any good tips for how to make an over-salted sauce taste less salty the next day? At the moment I have a curry sauce that is good for several applications; but at the moment it is *salty*!
posted by carter on Dec 27, 2003 - 8 answers

What does saffron taste like? Also what are the differences between Greek, Indian, Iranian and Spanish saffron? Also which is the best? [more inside]
posted by riffola on Dec 19, 2003 - 11 answers