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Have you made your own dill pickles? What recipe did you use? [more inside]
posted by Charity Garfein at 2:39 PM - 8 answers

I've mostly used canned chickpeas because I'm lazy, but I'm nearly out of them, so I went to the basement today to see whatever happened to that 4 lb bag of dried chickpeas that I bought in the beginning of the pandemic. When I got there, I found that the bag (last used at least 6 months ago) was open. Maybe I didn't close it right last time? The chickpeas look fine, and appear to be free of bugs—can I use them? [more inside]
posted by vitout at 12:56 PM - 6 answers

Similar to the famous Airbnb cereal boxes. Curious if anyone here has attempted such a project — or received one as a gift! Would love to hear suggestions or even counterintuitive considerations. E.g., types of cereal to avoid.
posted by shrimpetouffee at 11:39 PM - 4 answers

I’m not sure if I fermented garlic the right way and now I don’t know if I should toss it. [more inside]
posted by archimago at 6:15 AM - 6 answers

Here in the United States, there's a candy known as cherry slices (see photo at link). It's very sugary. Are there any versions of this that have less sugar and more cherry flavor? Or at least versions that have more cheery flavor?
posted by Brandon Blatcher at 3:33 AM - 5 answers

We have a chest freezer in our basement. At some point in the past week or so, it became unplugged. How screwed are we? [more inside]
posted by kevinbelt at 6:33 PM - 5 answers

I made a batch of sriracha using Cook's Illustrated's recipe. However, I completely forgot to add the sugar and salt at the end of step one (or step five, in this non-paywalled version). I otherwise completed every other step, apart from letting it sit in the fridge for 24 hours. Is there any way I can save this sauce? Thank you for your help!
posted by Conrad Cornelius o'Donald o'Dell at 2:18 PM - 5 answers

The house I rent has a small peach tree that produces lots of tiny, hard, thick-skinned peaches. They currently fall on the patio deck for several weeks making a mess. Some are eaten by squirrels and maybe rats, opossums or raccoons. They taste pretty good but the size, skin and bruises from hitting the ground make them rather unpalatable to eat out of hand. Making jam doesn’t really seem feasible or am I missing something? [more inside]
posted by shoesietart at 12:49 PM - 16 answers

I moved out of NYC and I miss Doughnut Plant yeasted doughnuts so much. I also just got a stand mixer, so I want a baking project, and I'm thinking doughnuts. Can anyone recommend a good yeasted doughnut recipe? [more inside]
posted by catcafe at 6:41 PM - 6 answers

For a potential future culinary experiment - I need recipes where honey is the star ingredient. What have ya got? [more inside]
posted by EmpressCallipygos at 6:37 PM - 16 answers

I used to use a moka pot to make espresso for lattes, until the acid reflux became too much. I don't get acid reflux if I get lattes or coffee from coffee shops (what gives?!?) How can I get espresso (without the heartburn) at home without spending a fortune? I miss my lattes, but don't miss the heartburn. [more inside]
posted by VirginiaPlain at 9:11 AM - 17 answers

Mr. McGee currently has a mania for Korean food and has been cooking it at home, but internet recipes are of uneven quality! Can you suggest some good English-language Korean cookbooks that he might enjoy learning from and cooking from? [more inside]
posted by Eyebrows McGee at 3:42 PM - 13 answers

Our freezer is/was full of lovely stuff. But in the past week, we have had two serious events. First, someone didn't close the door properly, and it was open for maybe six hours. Second, a fuse burnt out, and this may have left the freezer out of power for 24 hours or even more. Come to think of it, the two events are probably related, so perhaps the thaw went on for 36 hours or even more. [more inside]
posted by mumimor at 9:11 AM - 8 answers

I live in a small apartment with a smaller kitchen and an even smaller refrigerator (7 cu ft interior, with awkward layout). I like to keep fresh vegetables, a little bit of meat and a lot of cheese, my favorite condiments (i have a lot of favorites) and some leftovers in there, and it's a tight squeeze! What are your favorite tricks for maximizing storage in a little fridge? [more inside]
posted by moonmilk at 7:01 PM - 15 answers

Friend lives in Charlotte NC. I'd like to send a gift of healthy convenient food. Any ideas? [more inside]
posted by nouvelle-personne at 9:15 AM - 4 answers

Inspired by several MeFi recommendations over the years I just purchased the cookbook Cucina Fresca. If you have it, what are your go-to recipes? [more inside]
posted by rogerroger at 9:53 PM - 1 answers

Hello, I will leading a cooking/baking workshop for middle school students for the next two months. We will be meeting once a week for about an hour. However, at least for the time being, I do not have an oven. I might be able to get a small electric one eventually but that is no guarantee so I am looking for recipes that do not need an oven or stove. [more inside]
posted by Blissful at 7:06 AM - 29 answers

I love Epic Everything Bagels by Dave's Killer Bread. The packaging says that each bagel has 13g of protein. How? [more inside]
posted by cadge at 3:19 PM - 11 answers

Soy is one of my major migraine triggers, and I haven't eaten at an Asian restaurant in several years because soy is so prevalent in many Asian cuisines/dishes. I've been craving sushi recently, and wondering if I could safely get a chirashi bowl (just fish over rice) at a Japanese restaurant if I am clear that I am allergic to soy. Am I crazy for trying this? Any tips for making sure that the restaurant gets the order right? Would appreciate any advice/experience you could share.
posted by radioamy at 3:10 PM - 8 answers

Please does anybody know anywhere that sells Rapunzel muesli in the UK? [more inside]
posted by runincircles at 8:33 AM - 3 answers