Questions in the Food & Drink category.
Displaying 1 through 20 of 15632 (random). Subscribe:

October 19

Why was my sardine green?

I just opened a tin of sardines, took a few bites, and then noticed that the part I had eaten was dark green and odd looking. Help me figure out what it was and if I'm going to be sick. :( [more inside]
posted by phatkitten at 12:12 PM - 6 answers

Why is my local bakery's good so much better than the supermarket?

I just bought a sticky bun from my local bakery. To put it mildly it is effing delicious - light, moist and sweet but not too sweet. It made me wonder: What is the main reason why the packaged baked goods at the supermarket are so yucky? Of course they aren't as fresh, but is there also a question of ingredients? I couldn't think of anything that a bakery does that couldn't be automated on some factory line. But clearly there's a missing element! What is it?
posted by storybored at 10:26 AM - 24 answers

Recipe tips for making a modified ranch-like dressing

I've been making my own vegan ranch dressing, and it's wonderful. But after eating multiple batches of it, I'm getting a bit tired of it – and I'm looking for something that tastes a little different. [more inside]
posted by JD Sockinger at 7:48 AM - 11 answers

A food safety question: French food in England made by an American editi

I have a very minimal recipe for Cassoulet that requires letting pork "rest" for 6 hours after slow cooking it for 2 hours. Do I just leave it on the stove?! That seems insane. [more inside]
posted by pazazygeek at 7:13 AM - 11 answers

October 18

Have Dinner Ingredients; Will Travel

I'm visiting a friend and her family later this month, and I want to make dinner for everyone one night while I'm there. I want to take all the ingredients with me, and will make a 3- to 4-hour public transit trip to get there, so the ingredients must keep unrefrigerated for that length of time. I want something relatively easy and fast to make that won't require any specialized equipment. What are some good dinner ideas/recipes that would be suitable for these particular circumstances?
posted by orange swan at 11:57 AM - 24 answers

Should I eat it: open freezer edition

Freezer was ajar all night. What is safe to keep, what is not? Lots and lots of food in it, ranging from fruit to cooked meat. [more inside]
posted by john_snow at 10:08 AM - 8 answers

Raw unsweetened shredded coconut in Chicago

I'm trying to recreate a dessert that a friend used to eat when they lived in Cuba as a child called either dulce de coco or coco rallado, which requires raw unsweetened shredded coconut. I don't relish the idea of buying a coconut and shredding it, so where might I be able to find what I need in Chicago? It needs to be raw (because that's how they made it when they were there)--I can find dried shredded coconut anywhere.
posted by goatdog at 7:31 AM - 5 answers

October 17

Unopened unrefrigerated veganaise - keep or toss?

I had a jar of veganaise in my refrigerator. PG&E turned my power off for two days. I cleaned out my fridge and freezer after the power came back on, and took the veganaise out of the fridge, thinking I needed to toss it. Realized the jar was still sealed with the plastic over the cap and everything. After leaving it out for a few days, I put it back in the fridge. Toss? Keep? [more inside]
posted by lazuli at 9:22 PM - 15 answers

October 16

NYC's Chinatown for 3 hours - whatcha got?

I've got 3-4 hours to explore NYC before an afternoon commitment so I've decided to explore Chinatown. I have little to no experience here so I'm looking for a few great places to find quirky homegoods, textiles and gifts. I'm probably going to grab an early lunch too so any food recommendations would be helpful.
posted by IndigoOnTheGo at 8:46 AM - 13 answers

October 15

What kind of birthday cake would you like?

I volunteered to make the cake for a friend's birthday. I seldom make cakes and am looking for inspiration. What types of cake and icing would you want? I'm a fair baker, prefer not to get terribly exotic ingredients, but otherwise, anything goes.
posted by theora55 at 3:34 PM - 42 answers

October 12

Kitchen chemistry question

I tried making a lemon poppyseed loaf mix with vinegar plus baking soda as an egg substitute, to middling success. Then I drank some “light” pink lemonade—again from a mix—and it tasted terrible. Not bubbly, just unpleasant. Now that I’ve been finished with my slice for a while, the same glass of lemonade tastes fine. What kind of reaction happened? [more inside]
posted by Countess Elena at 5:00 PM - 3 answers

Safe or Sorry: cooked chicken bought last Sunday

Last Sunday I bought chicken tenders (not breaded) wrapped in bacon -- pre-cooked and refrigerated -- from a bakery that sells ready to eat meals, then forgot to eat them! They haven't moved from the refrigerator since then. What say you AskMe? Safe to eat or not?
posted by duoshao at 5:52 AM - 29 answers

October 11

Tea: Second Course

Micro McGee, 8, is a tiny Anglophile. He had a day off school last week and I took him to afternoon tea at a local pub. NOW ALL HE WANTS IS TEA-MEAL, which I'm going to make at home. But I don't love scones enough to eat them that often. What can I substitute? [more inside]
posted by Eyebrows McGee at 7:23 PM - 31 answers

Ube Powder in SF?

Where can I buy ube (or less ideally, taro) powder in San Francisco? [more inside]
posted by wym at 5:51 PM - 2 answers

October 10

Give us your easiest, no-hassle sauce recipes

Looking for dead simple sauces I can make by stirring things together and then add to something that is already cooked/prepared. In other words, these sauces shouldn't require cooking, or much chopping, or hauling out appliances like the blender or the food processor. (Brief heating in the microwave is fine, as is chopping a small sprinkling of herbs or maybe pressing some garlic.) I want sauces I can put on something that is already cooked--not something I need to cook other things IN. So stirfry sauces are out. [more inside]
posted by CiaoMela at 11:21 AM - 42 answers

Travel mug that DOESN'T keep things megahot but still keeps a good seal?

I know this might be a contradiction in terms, but I would like a durable (not glass) travel mug, preferably 16oz, that won't leak but also allows me to drink my darn coffee a little more quickly. Does this exist? [more inside]
posted by wellred at 5:59 AM - 23 answers

October 9

Can I “fat wash” whiskey without a sous vide setup?

This cocktail recipe calls for a sesame oil fat washed whiskey. The fat-washing directions call for sous vide-ing, but I don’t have a sous vide setup. Can I achieve the same effect without the sous vide?
posted by hapticactionnetwork at 7:17 PM - 6 answers

October 8

flatbread with no/low marginal labor per serving, like a loaf of bread?

I like pita, roti, and bing, but they are more labor intensive to make. Some of them need to be cooked individually in a pan, and even the ones that can be baked en masse in an oven need to be rotated in and out because they don't pack as efficiently into the space. Contrast with, for example, a Pullman loaf, where I can throw a kilo of flour into my oven and walk away. Is there any way to get the best of both worlds? [more inside]
posted by meaty shoe puppet at 6:20 PM - 12 answers

Snacks to bring for Korean dinner?

My neighbor has invited us to join his household for a Korean meal on Friday and has requested we bring “social snacks”; I suggested kimchi and was enthusiastically approved. What else should I bring? [more inside]
posted by mwhybark at 2:43 PM - 29 answers

October 7

My hands are still burning 24 hours later

I’m an idiot and cut up about a pound of assorted hot peppers last night. My fingertips are still burning. What do I do? [more inside]
posted by elvissa at 6:13 PM - 22 answers

« Older questions