Questions in the Food & Drink category.
Displaying 1 through 20 of 14356 (random). Subscribe:

December 15

Transporting Eggnog??

So I'm making a batch of eggnog using this recipe and I'll need to transport it day of. The whipping thing makes me wonder if the consistency will be the same if I let it sit for some time and take it from point A to point B-- any insight or tips??
posted by dr handsome at 1:35 PM - 7 answers

Trader Joe's Snack Doppelgängers?

I loved these Trader Joe's fruit + nut discs, but they're no longer in stock. Many Trader Joe's products have real world doppelgängers; is there anything else like this on the market here in the States? I'm not looking for strips of fruit leather (my hands always get so sticky!). These little discs were perfectly portable and convenient!
posted by redsparkler at 10:15 AM - 15 answers

Please give me ideas for a good Secret Santa gift for a vegan?

My secret Santa recipient at work is a vegan and I'm thinking I'll give them some good spices and other things for a gift. What would you recommend? I'm in Brisbane, Australia.
posted by h00py at 4:22 AM - 8 answers

December 14

Help for a month without added sugar.

I’d like to try and go without added sugar for the month of January. I love all sweet things. If you’ve done this (or not), can you give me some guidance? [more inside]
posted by raztaj at 3:43 PM - 33 answers

Prime rib to go, please.

My relative naivete with meat is on full display here. I am flummoxed on the best way to procure beef for Christmas dinner. [more inside]
posted by Everydayville at 12:41 PM - 8 answers

Help me devise a recipe for sugar free marzipan

I have ground almonds, almond flour and almond essence. I do not want to use any sweeteners. Any suggestions? [more inside]
posted by Heloise9 at 12:01 AM - 14 answers

December 13

How to extract just the cereal?

Best practices for separating the remaining cereal from the dust that collects at the bottom of the bag? [more inside]
posted by Rash at 3:46 PM - 17 answers

Host/ess gifts to keep on hand?

I have friends who sometimes invite me to dinner with short notice. I don't like showing up empty-handed, but I don't always have time to pick up or make something. And anything I do pick up for the meal is likely to be a duplicate item - a second dessert, for example. [more inside]
posted by bunderful at 7:08 AM - 29 answers

December 11

Best gluten-free bagels in NYC

Looking for your picks for gluten-free bagels in New York City. Thanks!
posted by Conrad Cornelius o'Donald o'Dell at 12:11 PM - 1 answers

Shakshuka Brunch

I'm hosting brunch and making shakshuka! What else should I serve? [more inside]
posted by driedmango at 7:42 AM - 21 answers

Alcohol-free & Gluten Free?

I have coeliac disease and therefore on a strict gluten-free diet. I've also quit drinking alcohol and am currently happily trying out various alcohol substitutes (my current favourite being Seedlip) but am having trouble figuring out whether one that I want to try, Whissin, contains gluten. [more inside]
posted by Del Chimney at 6:31 AM - 4 answers

December 10

All things cast iron

Buying my partner his first cast iron pan for Christmas. What are the best accessories, recipes, and tips to go with? [more inside]
posted by orange and yellow at 8:57 PM - 19 answers

Fabulous Florentines

My mission: make my Dad the best Florentines ever, for Christmas // I'm looking for: your best recipes, tips and techniques to make delicious, flavoursome Florentines // Dad loves: dark chocolate, the flavour of toasted almonds // Dad doesn't do: chunky nuts (his teeth are dodgy), hard or very chewy toffee (thin, crisp toffee is okay), dried apricots // Bonus question: how far ahead can I make Florentines, without compromising flavour or texture? [more inside]
posted by brushtailedphascogale at 5:08 PM - 5 answers

Can I eat it: Canned gulabjamun

We boughta can of gulabjamun, never having had it before, so I don’t know what it should look like. Floating in the can were some yellowish bits. I am hoping they are solidified ghee but would someone please reassure me we’re not going to get botulism? Pictures.
posted by lakeroon at 4:45 PM - 8 answers

December 9

So. Many. Oysters.

Due to a Christmas Gifting Mishap that affected my extended family, I have 50 small fresh oysters in my fridge right now. What should I do with them? [more inside]
posted by charmedimsure at 7:09 PM - 18 answers

December 8

Meal plans with more diverse recipes

Seeking meal plan sites that will help with the whole "here's your recipes for the week plus a shopping list" thing - but with options that's more than just Northern Hemisphere White People Food. [more inside]
posted by divabat at 10:50 PM - 8 answers

Help me make the ultimate international grocery list

After following the sage Mefite advice from my AskMe a few months ago, I am moving in the coming weeks! Now, however, I am faced with the fact that there are many foodstuffs that won't be as easy to procure where I'm headed. So I'm looking for help crowdsourcing a shopping list. [more inside]
posted by cowboy_sally at 10:32 AM - 12 answers

Favorite over-ripe banana recipes?

Due to an online shopping error, I am in possession of a couple dozen overripe bananas. I have a favorite banana bread recipe, but can only take so many loaves to work! I am thinking of a batch or two of muffins but I'd like some other banana-full recipes. I have seen this and this previously but am not looking for smoothie/frozen/fried/single-banana recipes. Any alternate suggestions for overripe bananas are welcome (e.g., can I polish my silver or use them to condition my dog's fur?) Thank you!
posted by stillmoving at 10:04 AM - 31 answers

December 7

Undercooked beans: this is basically my nightmare

My girlfriend and I have just accidentally eaten some slightly undercooked beans. On a whim I looked it up and discovered that undercooked beans can make you violently ill. I have PTSD from being violently ill several years ago. Is there any chance that we won't be sick? [more inside]
posted by shapes that haunt the dusk at 9:14 PM - 14 answers

Someone doesn't understand how milk fat percentages work, but who?

At the grocery store today I saw two cartons of cream side-by-side. One was half & half cream and labelled 10% milk fat and the other was light cream and labelled 5% milk fat. The light cream also stated it had "33% less fat than our 10% cream". Shouldn't that be 50%? Picture of the cartons in question. [more inside]
posted by any portmanteau in a storm at 11:38 AM - 11 answers

« Older questions