Questions in the Food & Drink category.
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February 26

mirepoix pour moi

What can I make with mirepoix that’s not a soup or chili? relatively vegetarian preferred. my current fridge contents are described inside. [more inside]
posted by crime online at 1:56 PM - 17 answers

Possible burger recipe to replace Impossible Burgers

Looking for your favorite non-meat burger recipe (ala hamburgers) I can make ahead, individually freeze and cook in my air fryer for lunch. Currently cooking Impossible or Beyond burgers. Do you have something that might be a close substitute?
posted by GernBlandston at 12:22 PM - 5 answers

I have a huge bag of red onions, what can I do with them?

Hello all, a relative of mine gave me a huge bag of red onions, and I am not sure what to do with them. I know red onions are used in a lot of Indian curries and they are good in salads as well. What else can I do with them? I cannot eat eggs and I do not like seafood. I love Mediterranean, and Asian cuisine (Thai, Chinese, Japanese, and Vietnamese), Greek, Italian, and some Mexican (but open to other dishes with onions).
posted by RearWindow at 8:18 AM - 20 answers

February 25

What is the difference between Ultratex and Instant Clear Jel?

Is Instant Clear Jel the same product as Ultratex , or are they different types of thickener? [more inside]
posted by fanlight at 1:00 PM - 4 answers

February 23

Midday meal in Madrid near Atocha?

Flight lands at 8, train leaves from Atocha at 2:30. I'm planning on stowing my bag at the train station and wandering around for a few hours. Do you have a recommendation for a good place nearby to have lunch? It would have to be on the earlier side I think, probably around noon or even a few minutes earlier (just for my own peace of mind, I don't want to be running through the train station searching for my platform at like 2:25). Or is there something else I should be doing with this time? This will be on a Tuesday a couple weeks from now, and I'll be on foot. Thank you!
posted by CheeseLouise at 6:52 AM - 9 answers

February 19

Can I still use this easter egg painting kit from a few years ago?

Another question that amounts to "is this safe to eat?" [more inside]
posted by NoneOfTheAbove at 5:23 PM - 3 answers

Trying to replace a Italian whisky glass that broke

The other night, I inadvertently broke one of our whisky glasses. I wouldn't normally worry about it but these glasses were a set that I purchased over 20 years ago while my wife and I were dating. There is no manufacturer mark. I believe they are Italian crystal. 4.25" tall, 3.5" w at mouth, 3.0' wide at the base. Would love to find a replacement. I've included a link to pics. Many thanks [more inside]
posted by mte.smiles at 12:36 PM - 6 answers

February 18

Who has the best carrot cake in Vancouver BC?

I'd like a slice (not a whole cake) of carrot cake after dinner for my birthday. I'll be in Vancouver. Where should I go?
posted by rouftop at 12:45 PM - 10 answers

February 16

Teach me about supermarket tiny bottles of wine

I have a household of non-drinkers or barely-drinkers. Sometimes I need a small amount of wine for a recipe, but opening a whole bottle is always a waste because it won't get finished any time soon and the remnants usually end up getting thrown away a month later. I noticed that at the supermarket near me they sell really small bottles, like the old wine coolers or even smaller. Are those okay for cooking? Or are they crap and they'll ruin my dish? Basically I know nothing about wine, so please enlighten me.
posted by BlahLaLa at 1:55 PM - 28 answers

Dessert or liqueur that best captures the essence of vanilla?

I love vanilla and lemon flavors. For lemon, I've found some candies and limoncello's that satisfy that itch--limoncello especially seems to bring out all the complexities. Can someone recommend something that does the same for vanilla? (Best I have now is simple vanilla ice cream, but it's not compatible with my fitness goals.)
posted by Jon44 at 10:22 AM - 21 answers

Lactose intolerance? YOLO

Is there actual science behind the idea that lactose-intolerant people tend to be extra gung-ho about drinking milk and eating cheese despite the consequences? [more inside]
posted by creatrixtiara at 1:39 AM - 6 answers

February 15

Leafy Green Inspiration

Please share ideas for what I should do with all these leafy greens I accidentally have all at once! Specifics within. [more inside]
posted by Mizu at 6:31 PM - 32 answers

February 13

Whole wheat/whole grain bread

I want to bake a loaf of whole wheat/whole grain bread full of seeds and nuts. The kind of bread you call “a slab” instead of a slice. Dense and packed full of fiber and different crunchy bits and with a chewy crust. Bread that would be served at a meal at Redwall. [more inside]
posted by skycrashesdown at 10:55 AM - 11 answers

February 9

Slow Cooker Recipe Sanity Check

I'm going to be using my slow cooker a lot more because of my new job. But several recipes call for me to saute some ingredients first before putting them in the slow cooker - something which I don't have the time to do in the morning (and it would wake up my later-rising roommate). I had the idea - how about I simply do that bit the night before, stash that in the fridge, and then dump it along with everything into the cooker the next day? Any reasons why I shouldn't, at least? [more inside]
posted by EmpressCallipygos at 8:40 AM - 22 answers

February 8

But is it a cookie?

I have been assigned to bring cookies for an event. This is for a crowd that would enjoy debating whether something is actually a cookie, along the lines of the soup/salad/sandwich question. So, I'm looking for inspiration of what I could bring that is arguably a cookie, but isn't the expected basic sugar/flour/butter combo. What are your favorite dessert recipes that are cookie-shaped, could be modified to be cookie-shaped, or could otherwise arguably be categorized as a cookie? [more inside]
posted by Metasyntactic at 11:41 PM - 58 answers

Done With Sammiches

Twice a week I have a very fast lunch, which I've been packing sandwiches for but they are losing their luster (not that they were that great to begin with). I'm looking for alternatives, with limitations. [more inside]
posted by AzraelBrown at 2:24 PM - 23 answers

February 7

Restaurants in East or West Village, NYC, with HEAT LAMPS?

Yes -- just that. Want to have lunch in a nice spot, sitting outside near a HEAT LAMP! This appears hard to search for!
posted by DMelanogaster at 4:54 PM - 5 answers

February 6

Chili Filter: how to reduce the tomato-y taste

Made some chili using almost identical ingredients to previous batch that tasted much better, but this more recent time I did use 1 extra can of crushed tomatoes. It's certainly edible, but it is very tomato forward. Wondering what can be added now, post-cooking, to chill out that tomato taste. [more inside]
posted by jerome powell buys his sweatbands in bulk only at 6:16 PM - 20 answers

February 5

Toddler friendly dishes with shredded chicken

Hosting a handful of international toddlers for lunch. None have dietary restrictions except for, well, the preferences of being a toddler. I have boiled a whole chicken and will shred it. Enchiladas would be too unfamiliar for the guests, so I'm thinking a pasta or rice based dish, but this is not my kind of cooking. Ideas?
posted by perrouno at 1:22 AM - 19 answers

February 4

How to make burnt chili taste less gross

I made a very large batch of vegetarian chili and left it on low heat with the lid on...then proceeded to walk away and get distracted. When I took the lid off, smoke had filled the pot. The chili did not look burnt, even at the very bottom but it smells and tastes burnt. [more inside]
posted by Eyelash at 2:10 PM - 11 answers

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