Questions in the Food & Drink category.
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DESPERATELY seeking recommendations. I promised a visiting uncle and aunt that I would make reservations for dinner somewhere good, near where they're staying on 421 W. 7th Street, for March 28. I figured one can get reservations for a Wednesday. But WHERE? It can't be loud - my relatives are in their 70s, and we'll want to talk. It should be culinarily interesting if possible - my uncle is a good, adventurous cook. [more inside]
I'm making apple cider vinegar for only the second time. My ratios of stuff may have been off. Link to pic and questions after the jump. [more inside]
I rent a car parking space in the basement of an apartment building near my office, and the concierge used to keep a big bowl of these amazing tiny, individually wrapped candies on his desk. Grabbing one or three as I passed by was the highlight of my day and made the commute home more bearable. There is now a new concierge and no sweets. New concierge has no info about the sweets. Where can I buy them? [more inside]
I would like to catalog every regional variant of the fries+meat+cheese+whatever calorie-bomb. [more inside]
I'm making good luck/St. Patrick's Day shamrock cookies for my son's preschool class for Friday (they also have a performance that day, hence the "good luck" aspect). There is a gluten-free child in the class. For Valentine's Day, I lucked into some gluten-free heart-shaped cookies at Whole Foods, but I've struck out so far on gluten-free shamrock treats. They don't have to be cookies... [more inside]
I really like Amaro Averna and would like to try some others that are a little more off-the-beaten-path. I've tried all the big names (which for me is Fernet Branca, Cynar, Campari, Aperol) and Averna is far and away my favorite. Luckily for me, there's a bar and a few liquor stores near me that have many rare and unusual amaro options. If I enjoy the chocolate and coffee notes of Averna, and its slightly sweeter flavor, what might I be a fan of that I haven't heard of before?
I cooked some pork spare ribs with this dry rub yesterday, and they were tasty, but really salty. They're also not as tender as I'd like, so to solve both issues, my wife suggested cooking them with rice, but I don't want to ruin the rice and the ribs. [Tag-along question: also looking for good, not sweet rib rubs and recipes] [more inside]
My "pie" is going to be fruit tarts. I'm making four. Any shortcuts for the fruit? Can I stretch my fruit with something, since everything I normally use is out of season right now? Goals: Easier/faster, more cost effective. [more inside]
I have depression, am a social eater and just got dumped. Help me convince myself that food is good. [more inside]
I recently had a discussion with my extended family about how to properly prep veggies for cooking that made me want to get further opinions on this. [more inside]
I went shopping for a refrigerator yesterday and almost all of them had pathetically small crisper drawers. How do you fit your fruit and veg in yours? [more inside]
I have a can of jackfruit. I can get more but it won't be until the next grocery run, and I'd rather just use the one right now if I can. There's just two of us. We're not vegan but not opposed to the vegan meal. Hit me with your jackfruit recipes! [more inside]
As part of a journey to the final frontier of frugality, I have some white pumpkins to eat. Regular American pumpkins, not Indian white pumpkin. Are they the same as orange? Can I make a squash soup with them? Or do you have some other ideas? Thanks!
I enjoy cooking. I am very slow at it. Recipes generally take me 2-3 times longer than the internet would lead me to believe. I want to get better at chopping/prepping/multitasking/(washing?). [more inside]
How much does 2"x1" ginger weigh? [more inside]
During my first trip to Ireland last year I fell in love with the brown bread. Unlike the Irish brown bread I've had in the US, it was not dry and sandy and crumbly. Instead, it was moist, nutty, and hearty and amazing with butter and marmalade. I've looked at lots of online recipes, but rather than try 50 different ones in search of a great one, I thought I'd ask if anyone has a great standby formula they can personally share. Thanks!
We are having ten people for Shabbat dinner next Friday. I want it to feel a little fancy, make them think that I am a good cook and yet minimize the effort. It also needs to be fish or vegetarian. I'm thinking slow cooker - I have about 30 minutes in the morning to prep. I will be home an hour before dinner but don't want to spend much of that time time cooking. Ideas?
I’m throwing a baby shower for my very best friend this Monday and I need a little advice about food and making sure I have enough of it. (I asked about everything else baby shower related here and you guys were a HUGE help. I claimed I had food under control. I was perhaps over confident...) Specific questions (including instant pot questions) inside. [more inside]
My wife has evolved recently into a non-dairy dietary approach. I like dairy: milk, cream for my coffee and occasional ice cream. Soy, almond and cashew milk have an aftertaste I don't like. Help us to remain married with resources that value both worlds. By the way, I don't like kale either.
There is an important holiday celebration coming up and I am entangled in the seemingly impossible planning. Halp. [more inside]