Questions in the Food & Drink category.
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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]
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?
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]
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]
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?
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]
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.
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]
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.
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.
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]
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?
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]
Where can I buy ube (or less ideally, taro) powder in San Francisco? [more inside]
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]
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]
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?
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]
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]
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]