Questions in the Food & Drink category.
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I love cold brew coffee but I hate acid, please tell me where to go? [more inside]
I've decided to keep Passover for the first time since I've been considering converting to Judaism since I got engaged. My fiance doesn't keep kosher, so we don't have that to contend with, but I'm going to follow his lead and avoid all chametz for the week. At home it doesn't seem too difficult, but I have a formula I follow at work that I'm not sure how to manage without rice or pasta or grains. [more inside]
For health reasons, my in laws need to change to vegan / Mediterranean diet like yesterday. These are folks who are used to schnitzel, potatoes, soups with mayonnaise and sour cream. Help me find some resources (books / websites) that will be easily adopted. Nothing adventurous or with novel ingredients. [more inside]
So, here's everything I ate today, but I'm still craving something that I can't put my finger on... [more inside]
Typically, what would this 15-inch carbon-steel knife be used for?
What cocktails should I serve with these entrees? [more inside]
Am I doing something wrong while cooking with ghee? [more inside]
I'm having some friends over for Passover on Saturday. I'm not making brisket because 3/4 of us are vegetarian. However, man cannot live on charoset and matzoh ball soup alone. What is your favorite Kosher for Passover vegetarian main dish? [more inside]
I must be the greatest moron on the face of this planet. So, I moved to a new apartment. I want to use its oven. And I have no idea how to turn it on. This is what it looks like. It's gas on top, but the oven is supposed to be electric. It's plugged in. But what the hell do I do? Just cranking the timer doesn't work. There's no button to just push to say "go". I don't know what's going on. What do I do?
This week I will be baking a LOT of sourdough bread. Like, 4-6 loaves a day. I have a great starter and I get good results from folding instead of kneading, and a slow cold rise overnight. I've never made more than two loaves at a time though. Can I mix it up as one big batch or is it better to make multiple smaller batches? If the former and I'm quadrupling the flour and water, do I triple the starter too? And would I split it after the autolysing stage before folding, or after folding when forming the loaves? [more inside]
I found my mom's beloved Zucchini Muffin recipe, but it's missing the quantity of flour and has a questionable amount of sugar. Can any bakers reverse-engineer this basic recipe, and check if the amount of sugar sounds correct? [more inside]
I'm looking for a recipe for a good chocolate cookie - or maybe more correctly, a biscuit. My platonic ideal is the chocolate biscuit from Fassbender. [more inside]
I just read this delightful FPP. And now that I read the Beard-nominated piece about how shitty Batali's cinnamon roll recipe was, I would like personal recommendations for a good one. :D [more inside]
I've been tasked with organising a large group dinner for some overseas visitors in mid-May. Which restaurants would you recommend that would take groups of around 30 in Manhattan? Our budget is as cheap as possible - definitely under $60 per head, around $40 is ideal. We're trying to avoid booking out the whole place since that's usually very expensive, but if there are economical options please share! I know this is a long shot as all the restaurants I've checked are more like $100 per head for groups of this size... thanks!
I've a new fermentation crock that's been going 3 weeks now with beets, radishes, and turnips. I pulled it out to check and there's some growth on top. I've well familiar with Kahm yeast on pickles and other things I've fermented, but the color of the beets has dyed everything so I'm not sure what the growth is on top. [more inside]
I'm looking for ideas for things to bring to school events that don't contain any common allergens (peanuts, tree nuts, lentils, sesame, milk, eggs, fish, wheat, soy). In particular I'm looking for ideas that require very little assembly, because my kitchen is not allergen-free. Reliable/trustworthy web resources or apps also welcome! [more inside]
So...my husband and I attended our first Dueling Piano Bar this past weekend. We think a place like this would THRIVE in our city. Before we start business planning please tell me what your experience has been with a little information. The city you attended. The cost to for the ticket - if any. What was served. Was there a minimum purchase. Things that made it unique. What did you love about the experience. What would you have changed. What would you have added to the experience. Any and all feedback is welcome! Thanks in advance!
If someone wanted to survive solely on pizza, what would be the most nutritionally complete combination of toppings? (Inspired by this mefi post)
Coffee shops, bars, restaurants, music venues, river-spots. Where do you go in Ann Arbor that isn't overrun with 19-year-olds? [more inside]
Every other week, my husband and/or I make a Eucharist dinner for about 30 people at the local church. The point of this dinner is to get parishioners and people in the community who might need dinner together at the same table. I’m kind of burned out on recipes and am looking for new ideas. Specifics below the fold. [more inside]