Questions in the Food & Drink category.
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I'm going to a Broadway play this Sunday, but will need to eat first. What's a decent, non-awful place to go to with my family that's near the theater on 41st Street? [more inside]
I am terrible at meal planning. I would like to be provided with a meal plan. I would like a site that takes our dietary preferences into account. I want to make a single grocery shopping trip per week with a pre-provided list. I DON'T want to buy 87 ingredients because no meals in the plan share ingredients or care about "using up" what you bought. Is there a website or app that can provide this to me? [more inside]
Have you found good food recipes on GitHub? Show them to me, please! [more inside]
We're having friends over for dinner on Saturday night and I need some suggestions for things to make, both for a main course and a dessert! Special circumstances: must be gluten-free, kid-friendly and not too involved. [more inside]
I've been thinking about the shade thrown at potlucks, where people judge one another on the way they prepared their dish – like, if someone has dared to put raisins in their rice pudding (or not.) Trying to come up with other examples. [more inside]
Once every few months, I get a pound or so of shaved steak in my meat CSA. I know it's beef, but I'm not sure of the cut other than what it says on the label -- "Shaved steak." It's cut extremely thin -- so thin that it's often torn. Over the past year, I've made the obvious (Philly cheesesteaks), and have also tried it in pho and in gyudon, but I've run out of ideas. What else can I make with shaved steak?
My husband's favorite wooden cooking implement has worn down, and he said "it would impossible" to find another one. "Oh ho," I said, "clearly you don't know the magic that is Ask Metafilter." He said the spoon is called a "Pumpkin G Mother" spoon and may be from Japan. It is a wooden implement with a slanted top. Here is a picture of the thingy in its current, battered form. Can you find this spoon, or a reasonable facsimile thereof?
My wife and I have acquired a six-pack of beer that is too sour for us, but we don't want to throw away the other 5 cans. Any suggestions on ways to make it more palatable? Fun cocktails or milkshakes or what have you? [more inside]
I'm looking for a fully washable coffee maker (i.e., all parts that come into contact with water and/or coffee should be removable, or at least accessible with a sponge). [more inside]
This is our grill, the Spirit II. It's Tuesday, and I work all day, and so does Mr. Llama, but we'd like to make it nice for him. I do not have much experience with grilling. [more inside]
I was taught to let leftovers cool to room temperature before putting them in the refrigerator or freezer, but it has occurred to me that I have no idea why. Is it for food safety reasons? Is it to help the tupperware last longer? Is it to save on refrigerator electricity bills (this seems the most plausible, but how much of a difference would it actually make?)? Is it something else entirely? Or is it just one of those entirely baseless pieces of "wisdom" that gets passed down forever?
I'm making pawpaw ice cream tonight, and of course, there's no listing for it in the flavor bible. Help? [more inside]
I want to make Aloo Gobi, preferably in a pressure cooker! I'm a complete Aloo Gobi novice! Do you have a recipe you love that you'd like to share? (caveat that I probably won't be able to source every ingredient, so somewhat less complicated is probably better than high-difficulty) [more inside]
I signed up to make a meal for a coworker going through a rough time, but I'm not a very confident cook and now I'm not sure what to do. What's a good go-to recipe that I can make the night before and bring to work with me before stopping at their house? [more inside]
I have a pot of clotted cream in my fridge. I mixed in some almond butter, which made an extremely satisfying 'fat bomb' snack - a teaspoonfull is all you need - but I can't eat a whole pot before it expires! A lot of fat bomb recipes involve mixing ingredients together (the fat is usually coconut oil) and then freezing them, can I do the same with this combination? The company doesn't advise freezing clotted cream alone, but would it be possible to do it if mixed with nut butter?
Does anyone know where the bakery chain Paul sources their teas (specifically the vanilla one)? [more inside]
My family has Taco Tuesday and Mac-&-Cheese Monday. Do you have any other Alliterative food days?
Our 14 month old girl has been diagnosed with a mild egg allergy, and the allergist recommended that we regularly feed her foods in which the eggs have been baked, such as muffins, in order to help her grow out of the allergy as she gets older. [more inside]
Ham, turkey, roast beef, tuna salad, chicken salad, egg salad. After years of the same six sandwiches for lunch, both at home and at work, I'm dying for sexier variations of each, as well as completely different sandwiches altogether. I'm thinking unconventional ingredients and unconventional pairings, things you wouldn't think go together but totally do, grilled and hot versions, etc. Thanks
The USDA implies that you can leave uncooked chicken out of the fridge for up to 2 hours before cooking: "That’s why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours." [PDF] This sounds gross and unsanitary, but maybe my intuition about safety is wrong. Is it really safe? [more inside]