I am fully aware that this is an obnoxious First-World problem, and yet... I've been an ethical vegetarian for over 30 years. I've felt that I want no part in farming or killing animals and I never wanted to eat them. Anyway, yesterday I accidentally ate bacon. I now love bacon and want to eat more bacon. My question SPECIFICALLY for people who didn't eat meat for ethical reasons but then started is how did you make it okay in your heart? [more inside]
I'd love to start grilling. Problems: I don't (yet) have a grill and I have a non-meat-eating partner. I have two specific questions: 1) Charcoal or gas? My dad says there's no easy answer to this... Benefits of each? Any specific grills you love or hate? 2) What can I grill for my vegetarian boyfriend? Recipes or resources would be amazing.
I am a longtime vegan who hates raw vegetables. Can you give me some blended juice and/or smoothie recipes that minimize the vegetal taste as much as possible without forgoing fresh veg altogether? Difficulty level: No celery, please, I cannot bear the idea of eating or drinking celery in this lifetime. [more inside]
I am shipping a work related box to colleagues I barely know in London (field: medical research). There is some extra room in the box and I thought it might be nice to send them some simple, small treat you can easily buy in any US convenience store but that might be difficult to find or would at least be a novelty there. What would you suggest or should I just resist this urge and stick to business as usual?
I wanna eat a coffee bar. Does it exist?? [more inside]
What foods are fun to fry at home? [more inside]
I really love baking although I don't love cooking. I made donuts for the first time over the weekend and it was fun! I'd never fried anything before! I'd like to try some more new challenges! What are your suggestions? I have the basic stuff (food processor, stand mixer, dutch oven, double boiler) but nothing particularly fancy. What desserts -- tarts, cakes, pies, cookies, donuts, candies, new types of desserts I have never before encountered -- will make me try new things in the kitchen and help me feel proud of the tasty and beautiful creation I have created? [more inside]
Can I bake my muffins using the liners that were between the foil cups? [more inside]
Please give me your best bottled salad dressing recommendations! [more inside]
Cooking for a group of 12 foodies whilst on vacation, three of whom are strict vegetarians. The other 9 people have expressed the desire not to eat vegetarian food all week. So I'm looking for entree recipes that A: can have meat added on separately at the end, but are also satisfying sans meat B: are easy to make for a large group aka not very time-intensive/time-sensitive/complicated and C: are super-duper tasty. Unimaginative casseroles aren't going to cut it, here. Difficulty: no appliances available other than stove and a BBQ.
A large thrift retail store wants to start selling pre-made sandwiches in south Austin. Specific and general recommendations welcome, i.e. bakers, caterers, sandwich shops, etc. Who should I ask?! [more inside]
What else can I make in an oven/broiler safe French onion soup crock (pretty much exactly like this one)? [more inside]
I have gorgeous white raspberries around which I would like to craft a cocktail to celebrate my lady-friend's return from a week abroad. What do you recommend? [more inside]
So we're opening up a concession stand a local soccer field tomorrow, and we're going to have a grill at which we're going to serve typical grill stuff (burgers, dogs, maybe a few fancier things here and there). What can we throw on the grill (like in a saucepan on a side burner) that can blanket the fields with the smell of home-cooked burgers and generate some serious mouth-watering? The grill's fairly small -- a fairly typical four-burner suburban soccer dad fixture, and the stand will be open for about 2-2.5 hours each night. [more inside]
So it's rhubarb season and I've finally managed to buy a big batch, yay! I love the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
I have a lot of barbecue experience (low and slow smoked meats), but I've never been happy with my smoked poultry. Need to please some non-mammal-eaters, so I want to get it down this time. Veteran bird-barbecuers: Help? [more inside]
Hi, all. This should be fairly short, so here goes: While suffering through the Influenza of 2013, I ended up watching a ton of episodes of Danger Man on DVD, only to become entranced with this particular object, which I've made a screenshot of. [more inside]
I made baked orzo with veggies and cheese yesterday morning, thinking I had lunches covered for the next couple of days. I covered it in foil, and put it in the fridge, once the glass casserole dish had cooled a bit. It had been in there for about 2-3 hours when the power went out. The power was out for about 10-11 hours, and no one was home to open the fridge for most of that time. Please tell me it's okay to eat?
Bored with lunch. Healthiest salad combos? [more inside]
Where can I find wild boar sausages in London (UK) or the London area on a Sunday? [more inside]
My neighbors gave me a jar of homemade chocolate / fudge sauce for my birthday. (Good neighbors aren't they?) I need ideas on how to use it. [more inside]
Can you make some Philadelphia restaurant recommendations for a Baltimore-based couple based on some of our current favorites? [more inside]
Where can I get the best "cafe gourmand" in Paris? I'm willing to test as many options as necessary to confirm your recommendation.
I love peppercorn sauce. I'm a vegetarian. What can I eat it with? [more inside]
Help me expand a small menu of Halloween themed cocktails, with a bent toward the classics. [more inside]
My friend is turning 30, and I want to get him a really special bottle of single-malt Scotch. I would appreciate your help with a recommendation. I have a few ideas inside. [more inside]
What's the difference between an espresso blend and regular whole bean coffee? [more inside]
Okay, all you Red Hat / Fedora hackers - please, please explain to me this probably-very-simple aspect of the way the YUM package manager works. How do I just uninstall something without trashing everything that package touches? [more inside]
I like cookies, but I don't care for sweet and sugary. Is there something for me? [more inside]
Gourmet Magazine Brownie Recipe Search (not on Epicurious) [more inside]
Please help me identify this snack cake! [more inside]
Where in Boston's North End should my wife and I have our anniversary dinner? [more inside]
I'm a big fan of foods and restaurant chains that are region-specific (think Moxie soda, whoopie pie, Petro's, and Maid-Rite). I'm taking a roadtrip through Montana, Utah, and Idaho next month. What should I check out?
I happened to mention to a well-meaning friend that I liked the taste of chipotle. Soon afterward, I received a care package just loaded with chipotle products. Please help me make mouth-watering concoctions. [more inside]
I've got one very ripe banana and a craving for banana bread. What can I add to the recipe to make it tasty? [more inside]
What are your most flavorful and amazing recipes for a wild mushroom pasta or saute? [more inside]
The barbecue season is upon us (at least in the northern hemisphere), and I'm now in a place that allows outdoor grilling, but I'm a neophyte when it comes to BBQ sauces and rubs. [more inside]
What is "lobster sauce" and do you have a good recipe for it? [more inside]
I really love these easy-to-prepare, not-too-expensive A Taste of Thai/India/China meals for lunch. What else would I like? [more inside]
Russo's Mozzarella & Pasta Corp. in Park Slope (NYC) makes an awesome "Sicilian Table Cheese." It is a sheep's milk cheese, with the consistency of cheddar, and it is full of peppercorns. I can find no references to it on Google. [more inside]
Where can I find the best paella in Washington, D.C.? [more inside]
Any good locally owned restaurants in Loveland Colorado? Good (but not necessarily healthy) breakfast joints and good dinner spots with both meaty and veggie options are what we're looking for. [more inside]
I have chosen as one of my New Year's Resolutions to cut out fried food in an effort to reduce my fat and cholesterol intake. Yeah, that's great and all, but the question is, how do I supplant that need? I'm going to have some severe heroin-like withdrawal problems. [more inside]
OrganicFoodFilter: I'm looking for some information sources and populated forums discussing local farming options, organic food, pasture-raised meats, humane meat animal treatment, etc. Do such forums exist? Do such forums with a decent sized Los Angeles community exist? [more inside]
On a trip to Barcelona recently, I sampled an alcoholic drink whose name I can't remember. Su ayuda, por favor... [more inside]