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What is vinegar fermentation supposed to look like / am I doing it right? [more inside]
posted by Joey Buttafoucault at 2:08 PM - 0 answers

There is a birthday. It's still wintry in Maine, so Gingerbread! Non-Dairy preferred, but rules can be bent. I have seen the NYTimes version of beloved food writer Laurie Colwin's gingerbread. Chopped candied ginger will be added. Fresh Ginger? Lemon curd will be on the side and there will likely be a lemon glaze. Give me your inspiration, your recipes, whatever you've got. It will be made in both a round pan for wedges, and probably cupcakes.
posted by theora55 at 1:59 PM - 7 answers

I love Trader Joe's chili pepper sauce for Taco Bell-esque bean burritos. Alas, it's discontinued. What's a good substitute? Also: out of the available Trader Joe's sauces, which is closest? [more inside]
posted by kristi at 10:43 AM - 1 answers

I am befuddled by this slot in the hotel fridge door. [more inside]
posted by quinndexter at 4:54 AM - 3 answers

Sometimes one wants to use ramen seasoning for, eg, some dumplings, or some fresh noodles, or just some tofu and vegetables. One does not want a wholesome stock, or an elaborate dish, one wants ramen seasoning. [more inside]
posted by Frowner at 7:15 AM - 21 answers

Someone got me a cook book recently and I just tried this recipe for chicken thighs cooked with rice and coconut milk in a Dutch oven. It was awesome! Super tasty, super easy. I've never really cooked with a Dutch oven before. What else can I make along the lines of protein + starch + veggies = low effort deliciousness using my Dutch oven. Particularly interested in vegetarian recipes. [more inside]
posted by forkisbetter at 3:42 PM - 22 answers

Looking for high-end restaurant recommendations for Mexico City. [more inside]
posted by supermedusa at 9:00 AM - 15 answers

I go through phases of spoonable-dessert making - puddings, jellies, parfaits, etc. - and I'm looking for recipes or ideas. [more inside]
posted by EmpressCallipygos at 6:32 AM - 32 answers

A “can I eat this” but for kids! Topic: pre-pandemic dried mushrooms. [more inside]
posted by rodneyaug at 6:55 PM - 10 answers

I’m looking for low carb substitutes that will scratch the itch of a nice toothsome noodle, or a chewy hunk of sourdough. I’m looking for foods that have the satisfying mouthfeel of a good hunk of carbs. Think chew and tear and stretch. Yes I know about zoodles and cauliflower mash and bread alternatives, and I’m aware that most of that delish high-carb texture comes from the starches and gluten of high-carb ingredients. Recipes not necessary but welcome, ideas and suggestions are great!!
posted by Grandysaur at 6:57 PM - 24 answers

I took a ziplock of frozen chili from the freezer, let it half-thaw, changed my mind, and stuck it back in the freezer. Can I thaw it and eat it now?
posted by Ollie at 5:14 AM - 12 answers

I eat a lot of beans and like to treat myself to premium and/or unusual dried beans from time to time. What are your favorite fancy beans? [more inside]
posted by pullayup at 11:44 AM - 15 answers

Everything is, quite frankly, the worst it has ever been in my lifetime, and things seem unlikely to get better. Peanut butter and oatmeal are cheap, at least in the US, at least right now. I like peanut butter oatmeal things. Give me some recipes! [more inside]
posted by Frowner at 12:08 PM - 9 answers

I left a unopened bag of shredded cheddar in my trunk overnight :( Will it be ok to eat or no? My car was in my garage and it wasn't hot overnight. I put it in the freezer for now. If it was a small bag I'd just toss it, but it's a very large bag :(
posted by Saucywench at 7:48 AM - 12 answers

So, I'm trying to eat more vegetables and am looking for easy vegetable pairings that I can use for stir frying. [more inside]
posted by Art_Pot at 4:43 PM - 24 answers

I'm British. I'd never heard of creamed corn until it started coming up in threads here this week. I've read the Wikipedia page and I don't really understand. Like, you take corn and add... what all, exactly? I see wildly differing recipes. And it's a southern thing and also a Thanksgiving thing? I thought I'd gotten my head around most dishes in that category, but this one passed me by. Help me understand what it is, culturally and culinarily. This is a genuine question, despite the folks trolling about this.
posted by automatronic at 12:30 AM - 35 answers

I'm trying to cook on an induction cooktop / hob thing. I'm finding it very confusing. If you cook with induction, what temperatures do you use? [more inside]
posted by dobbs at 6:18 AM - 9 answers

I have a box of Jiffy cornbread mix I'd like to make tonight to go with chili. The last time I made it, it was very soft and crumbly. How can I make it come out more firm? [more inside]
posted by Serene Empress Dork at 9:41 AM - 15 answers

It’s winter, and clementines should be in season, but I haven’t seen them anywhere in New York City. Plenty of California mandarins, but no true clementines. In fact, it’s probably been several years since I’ve seen them, maybe even pre-Covid. Has something happened to the clementine crop? Drought? Fungus? [more inside]
posted by 1970s Antihero at 4:50 AM - 14 answers

My daughter is getting married in a Las Vegas wedding chapel in 4 weeks. It will be just her and her new husband, no wedding party and no reception--just them. I would like to surprise them by having a little wedding cake (enough for 2 or 4) delivered to their hotel room. [more inside]
posted by primate moon at 5:54 PM - 4 answers