Questions in the Food & Drink category.
Displaying 1 through 20 of 16615 (random). Subscribe:
I don't really get croissants. How do cultures that are more croissant-based incorporate them into everyday life? [more inside]
What it says on the tin. Details below. [more inside]
We'll be hanging out in some national parks with a kettle and a small cooler, but no camp stove/microwave/other cooking implement. We will also have a little cutting board and knife. I am a vegetarian. What should we eat? [more inside]
A friend is trying to convert an Australian recipe that calls for a "net" of strawberries. What would be the equivalent quantity in any standard metric or imperial unit of weight or volume?
What is the best nectarine-based dessert, and how do I make it? [more inside]
Mrs Raybun canned some pears. One jar showed the pears covered with bubbles. Without bothering to add another item to the “Can I Eat This” thread. I ate one. It was like solid champagne. Imagine pear with the champagne fizz.I ate more to no ill effect. The following day they tasted like flat champagne. I should have eaten all of them. Can this be done deliberately? Is there a recipe? If so, what is it called?
What do I do with a never-ending stream of garlic? [more inside]
We found a can of hazy IPA and a Truly in my fiancé’s trunk. They have been there probably a year. We aren’t going to drink them, but what biological processes happened to them from extreme winter and summer temps?
I have almost 100 recipes from various sources. How do I make them all neat, standardized, and usable for cooks who prefer American and non-American measurements? [more inside]
I am in possession of about a pound of very mediocre but beautiful supermarket cherries. They taste vaguely sweet but don’t have much flavor. If you were me, what would you do with them?
Four of us (all fully vaccinated) are taking a road trip from Seattle to Eugene and would like to stop for lunch somewhere in Portland. COVID and general upheaval have changed the restaurant landscape and many of my previous favorites have closed. Looking for a place that may be a unicorn. Sub-questions below the fold. [more inside]
Oysters are one thing — Rocky Mountain Oysters are quite another. What other foods are there where adding a toponym materially and radically changes the dish (generally for the worse)? [more inside]
I have a TON of dried beans (mostly white/navy beans, but some others too). We stocked up last fall so we could go to the store less often, and I cook a lot with beans in the winter -- soups, stews, etc. And then I was very ill and my husband took over cooking for basically the whole winter, and he does not even know how to soak beans. I'd like to make some summer bean dishes! But I don't know any. HOPE ME. [more inside]
I've got a bit under 2 lbs. of blueberries that aren't particularly sweet. They're not great for just snacking on, but I don't want them to go to waste. Gimme your best recipes that use a lot of blueberries. Bonus points if it doesn't contain eggs and/or too much sugar.
I want to buy a $40 restaurant gift certificate for someone moving to Columbus OH. [more inside]
I used to get brownies at a long-bankrupt cafe that were my platonic brownie ideal. Not caky at all, very little crumb, but kind of separating into dense horizontal flakes. And not just the crust either, these were flaky all the way through. Does anyone have a recipe like that? [more inside]
I've moved to a small(er) city and don't have as many in-person grocery options as I used to. I need to order some ingredients online. I'm specifically looking for Middle Eastern, West African, Japanese, Korean, and Southeast Asian grocery stuff, but enjoy browsing for cooking ideas/inspiration/snacks so if you have a favorite that doesn't fit those categories I'd still like to hear about it. I'd like to avoid behemoths like Amazon. I already know about H-Mart. [more inside]
Can/should I and my fam eat Smithfield (frozen, fully cooked) pork patties left out in warm kitchen for 3+ hours? [more inside]
I have a 1/2 gallon of veg oil in a deep cast iron pan on the side burner of my grill in which I cooked a piece of cod. Afterwards I left it out uncovered by accident for a day and found 2 deceased flies in it. Scoop out flies and fry or dispose of oil? (Already made my choice but interested in what others would do).
I'm in need of some inspiration. What's your favorite dish to bring to a BBQ? I've looked in the usual places but curious as to what the hive mind likes. No dietary restrictions.