Ask MetaFilter questions tagged with yummy

I want to eat me some yummy books.

PhoBWanKenobi — Mon, 24 Aug 2009 13:14:54 -0800

I love food, and I love fiction. I'd love to read more fiction with tremendous descriptions of food. Any recommendations? I was reading Mary Stewart's The Crystal Cave today and stumbled across the following passage, which got my stomach growling:

"Cadal served me himself, and even fetched fresh bread hot from the bakehouse, where the first batch had just come out for morning. The soup was some savoury concoction of shellfish, which they eat almost daily in Less Britain. It was smoking hot and delicious, and I thought I had never eaten anything so good, until I tried the chicken, crisp-fried in oil, and the grilled sausages, brown and bursting with spiced meat and onions. I mopped the platter dry with the new bread, and shook my head when Cadal handed a dish of dried dates and cheese and honey cakes."

I've stumbled across similar passages in a few other books--notably, in John Christopher's Tripod series, in the few Redwall novels that I've read, and in The Wind in the Willows--and I've come to realize that I always really enjoy this sort of foodie prose, particularly when it's unexpected. I'm not particularly interested in novels about food; rather, I'd like to read more novels that are generally interesting and happen to include florid food accounts. Though the books I've named happen to be mostly sci-fi and fantasy (because that's largely what I read!), I'm open to any genre. Any suggestions, hive mind?

Root Beer!

serazin — Fri, 13 Mar 2009 21:02:44 -0800

We're makin' root beer! (Help?) Me and my buddy want to make our own root beer, and possibly also ginger beer or other soda-type beverages. I would love any suggestions you have to offer: books we should check out, relevant websites, favorite recipes, particular products we need, etc. Please share your home root beer brewing stories, warnings, advice, etc below. Thank you!

I want to eat well!

big open mouth — Fri, 13 Feb 2009 23:33:00 -0800

In search of awesome recipes that use microwaves, a stovetop and a toaster oven. So, my apartment doesn't have a functional oven and only one stovetop, but I love to cook. I miss baking cupcakes and cookies during these still-chilly nights. I'm tired of peanut butter sandwiches and I want to learn how to make yummy food with the appliances I have.

I'm thinking stir fry's, indian food, good pasta dishes, etc etc. Anybody got any advice? It's much appreciated. And Happy Valentine's Day!

Mac N Cheese, please!

lonefrontranger — Thu, 29 Jan 2009 12:35:27 -0800

[ComfortFoodFilter] Give me your kickassedest huevo-lacto vegetarian mac-n-cheese recipes. I've been tasked with making mac n' cheese for the Super Bowl party the mister is hosting on Sunday. I have limited online / wireless time right now and have come up short on google and mefi search is down. I'm sure this has been asked but I have a couple qualifiers:

I need a killer baked mac n cheese recipe. I have pretty much every good spice available, and I will probably be using the good Tillamook extra sharp cheese. But beyond that I'm kind of stumped.

Here are the ingredients qualifiers:

- NO meat, with no meaning none. No bacon, no chicken, no ham, no tuna, no broth.
- NO mushrooms. This makes me sad, but that's just how it goes.

Preferably:

- no canned soup / soup packet type ingredients. My goal is to use fresh grated x-sharp cheddar for the main cheese.
- would prefer this not to have too much of a custard-based sauce as custards kind of scare me to begin with, and especially at altitude (5300')

So we're looking at a pretty simple, straightforward mac n' cheese casserole recipe. I was pointed at the one on Alton Brown's site but the custard base thing kind of gave me the willies. I've never done the baked mac 'n cheese deal before, only the sort from a box. So I need one that will both rock and be fairly easy to deal with when we've got a bunch of people over.

Help? Thanks!

How to Stuff a Wild Panini

iconomy — Mon, 12 Nov 2007 11:57:50 -0800

I have a Snackster. It makes yummy sandwiches that look like this. More yummy sandwiches are wanted. There have been a few sandwich posts here, but none that deal specifically with stuffed sandwiches and panini type sandwiches, which is what I'm after.

In addition to grilled cheese of every kind imaginable, I've made Reubens with great success, and have done a sort of Panera artichoke and turkey and caramelized onion sandwich, and have made mini calzones of sauces and cheese. What else can I try? Yep, I know how to google for recipes - I'm looking for sandwiches that you yourself have known and loved personally. My Snackster is hot and looking for action!

Lamb Flavored Turkey Chops? Need a recipe!

Izzmeister — Wed, 24 Oct 2007 06:55:30 -0800

Lamb Flavored Turkey Chops. Recipe, anyone? I am drooling for a recipe for "lamb flavored turkey".

anyone?

google-fu failing me...

and i'm hungry. :)

Help me find some new staple recipes!

tastybrains — Fri, 11 May 2007 12:33:33 -0800

Can you guys help me add some new staple recipes to my dinner repertoire? I have about 3 things that I cook, and I'm sick of 2 of them. I have a few ... issues ... with the kitchen that I'm trying to work around, which I've noted inside. I live with my husband so I cook for two. I like to be in charge of the cooking because I am watching what I eat (I'm on Weight Watchers, so it's just basic calorie/fat restriction) and my slender husband is happy to go along with whatever I make.

My staple recipes are:
1) Dhal soup
2) Turkey-veggie chili
3) Chicken fajitas

I want to get some new recipes into my repertoire that take into account the following:

I tend to let produce go bad, so I want a few recipes that I can rely on frozen goods & pantry goods to make.
Absolutely no bell peppers or seafood.
I prefer vegetarian meals, but we do eat chicken, turkey, beef & pork at times.
I'd like my staple recipes to include ingredients that can be easily found in a standard supermarket.
I find meals consisting of grilled [insert meat] + steamed vegetables depressing and boring.
I like one-pot dishes and comfort food
I would especially like some salads to try for the summer (but I already know how to make regular tossed green salads).

Please help me - I have scoured old "help me cook healthy easy delicious meals that are cheap" and had a few good ideas, but I'm looking for a handful of things that I could easily fit into my lifestyle to make ALL THE TIME and not really get sick of them easily.

"Life is a combination of magic and pasta."

oxford blue — Sun, 24 Sep 2006 21:13:52 -0800

What are your favourite pasta recipes?

How did I lose weight by eating MORE and exercising LESS?

Chorus — Mon, 24 Jul 2006 17:23:36 -0800

How did I lose weight by eating MORE and exercising LESS? I'm just been in hospital for a week [nothing serious, mind. I was only in for observation for something I turned out not to have at all -_-], and to my surprise I've gone and lost noticeable weight - approx 2inches from my torso alone. What's really perplexing me is, while I was in hospital I ate like a *pig*, like, at least three times what I usually eat at home. Plus I was bedridden for the whole week and *still* managed to drop the inches.

At home, meals looked like this:
Breakfast: 2 buttered toast, tea.
Lunch: Instant noodles.
Dinner: Can o' microwaveable stew or frozen pizza.
Snacks: 2 granola bars

In hospital, for seven days, my meals were thusly [this is what all patients were given. I cleared my plate at every meal]:
Breakfast: Bran cereal, 2 toast, marmalade tea.
Typical Lunch: Chicken breast/Shepard's pie/fish fillet, scoop o' mash, veg, gravy, dessert [anything from icecream to cheesecake to fruit salad to tart], 2 slices o' bread and butter, tea.
Typical Evening Tea: Mixed grill [2 rashers, 2 sausages, pudding, grilled tomato] OR beans on toast OR scrambled eggs on toast, 2 slices o' bread and butter and jam, tea.
Snacks: The possibility of THREE more teas/coffees throughout the day.

I should also add that I was on no werid medication other than the odd Paracetamol. I've a feeling the weight loss has something to do with complex carbohydrates or... something...

Anybody got any insight? It's rather obvious now that my "home" diet was... um, very bad indeed -_- I fully intend to use this "hospital diet" as a what-to-eat guide and since I've been home a few days, I haven't suddenly piled on the pounds. I have more energy [as much as can be expected after a week in hospital] and my hunger is on the strict schedule of 8am, 1pm, 6pm, like in the hospital.

Am I going to wake up one morning as Jabba the Hut though? I feel all the extra food from that week is going to amush me in the future. No, I'm not exercising now either. Yes, that amount of hospital food everyday seems piggish to me.

My God! It Burns! And I Love It!

jeribus — Mon, 08 May 2006 19:48:54 -0800

So, went to a festival of nations (a neat place full of different country's foods) and had some sort of african "meat pocket". Which burned my innards in a most pleasant sort of way.

I think I'm certain they were these:

http://www.towerislespatties.com/turnover.htm

but it looks like they don't sell them in the bland food is the color of gray with appropriate matching taste that is Minnesota.

I know there is a place in Saint Paul that sells these (they ran the booth). God bless you West Indies Soul and your taste bud searing hot meat pockets.

But I am wondering if anyone knows someone in the Twin Cities metro area that sells these.

Or something very close.

Thanks!

Where do I buy Chinese takeaway Sweet and Sour Sauce?

aqueousdan — Thu, 06 Apr 2006 14:03:23 -0800

Does anyone know where chinese takeaways in the UK get their sweet and sour sauce and "smokey" noodle flavouring? Every single chinese takeaway in the whole of the UK (and probably the rest of the world?) has the same basic sweet and sour sauce which is basically a bright red, transparent, sweet, tangy jelly. I'm guessing its made up from some kind of dried powder but havent got a clue where to buy it. I have tried various packets that claim they are the same but never come close. I've also tried various recipes found online to no avail. Is it a closely guarded secret that I shouldnt know about?

Also their chow mein noodles have a sweet smokey taste which im also sure comes from jar or tub as I saw "fried noodle sauce" sitting on the side in my local takeaway. I also cant seem to source this product but would love some for home use.

Anybody know anything about either of these products? As you can guess I am a complete pig.

Packages of Sunshine and Happiness!

arcticwoman — Fri, 03 Mar 2006 12:39:17 -0800

Being a Canadian I know that the right way to eat perogies is fried, with sour cream, fried onions and bacon bits. I am, however, open to new ideas. I have tried perogies with salsa to good effect, and now I am wanting some other perogie-topper/cooking suggestions. How do you cook/top/eat these delicious morsels of joy?

Help my wife's soft lemonade addiction!

edjusted — Sun, 16 Oct 2005 21:33:27 -0800

My wife LOVES these "soft lemonade" treats, but we can't find them anywhere. The lemonade treat is like a cross between a frozen lemonade bar and a lemonade icee/frosty. It seems like they're only available at special events, maybe sports venues, county fairs, and such. Does anyone know of any other places to buy these? (I'm in Southern California if that helps).

Spread it on toast!

sohcahtoa — Tue, 26 Jul 2005 05:12:40 -0800

How do I make excellent roasted garlic? In the hazy past, I frequented a restaurant that would serve a whole head of roasted garlic. about 1/4th of the top (or bottom?) was cut off, so you could stick your knife directly into each 'cell' and pull out a clove of perfectly roasted garlic, translucent and spreadable like butter. I've experimented with roasting garlic but it never comes out this good.

Is it better to cut off the 'tip' or the 'stem' end? How long and how hot in the oven? Any tips for making it with individual cloves instead of the whole head?

[The restaurant, by the way, was in Boston, served it with a sprig of rosemary, and I totally forget what it was called.]

Help us prepare for the fanciest dinner of our lives.

croutonsupafreak — Thu, 09 Jun 2005 16:55:56 -0800

Help us prepare for the fanciest dinner of our lives. My boyfriend and I have reservations next week at one of the classiest restaurants in Portland, Genoa, where we'll be having a seven-course prix fixe meal. We're not rich, we just both love food and thought it would be a great way to mark a special occasion.

I grilled reservations guy on the phone for advice when I scheduled our dinner. Will they accomodate our special dietary needs? He says yes. What should we wear? He says business casual or nicer.

But there's a lot more I'm not sure about. How long should we expect our meal to take? Should we try not to finish everything on our plates, just to make sure there's room in our bellies for the rest of the courses? Or do seven-course meals come with smaller serving sizes? Do the same rules of tipping apply when you're spending $200-plus for dinner as when you're spending $20 (15-20%)? Are doggie bags completely taboo? Are there other etiquette considerations we should prepare for before we arrive?

There's also question of wine. The restaurant's web site lists Italian , American and French wines, with bottles ranging in price from around $21 all the way up to $400, and I am nervous about accidentally tripling our bill by ordering the wrong thing. We both love red wines, but are certainly not experts on vinology. Can anyone suggest an affordable bottle off this list?

Any other tips for enjoying the evening and feeling comfortable instead of outclassed?

How do undersea organisms manage it?

Rothko — Sat, 16 Apr 2005 22:04:47 -0800

So I was watching BBC's Blue Planet documentary, a chapter of which covered deep sea life... If the underwater vessel capturing all the film footage needs to be pressurized to keep from being squashed from the external water pressure, what physiological differences allow organisms that live that deep to survive without also being "squished"?