Questions in the Food & Drink category.
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It is officially the hottest day of the year in my neck of the woods, and I'm serving dinner for six. We want a cold meal, and it needs to be vegetarian (not necessarily vegan) friendly! We're a little burnt out on gazpacho and greens salads, so what else can we prepare?
Hey, it's the long-awaited (by me, anyway) follow-up to my 2012 question on where to buy the stuff. I finally did! Now, I want to crowdsource ideas for what to cook with it. What are your favorite recipes that use doubanjiang + ingredients I can find at a regular US grocery store? [more inside]
I could use some restaurant suggestions near the Portland, Oregon convention center. [more inside]
It looks like (at least some) butter in New Zealand (like this) is referred to as "Mantequilla". This looks suspiciously like a Spanish word to me, but my quick Googling isn't turning up a reason why the New Zealanders would refer to it this way. Does anyone know where this comes from?
I'm wondering, does anyone know any toponymic foods still with us, whose names originate in some form of prejudice? [more inside]
We love pork tenderloins at our house. And I would make them more often, but except for using the meat in stir-fry and in this recipe, I don't know exactly what to do with them. Your ideas gratefully accepted and links to recipes much appreciated. Appropriate kitchen equipment, access to even esoteric ingredients, and reasonable cooking skills all assured.
My friend is seriously ill and it’s been messing with their appetite. They have no restrictions and can still eat whatever they want, but need help coming up with tasty and nutritious food ideas. I’d be happy to hear your tasty, nutritious weight gain recipes — but more than that, would love help finding a specialist who works remotely to whom I can refer my friend.
I’ve upped my activity a great deal this summer. I’m going to CrossFit 4-5 days per week. This is seriously tiring me out, and I’m pretty sure that a big reason is what I’m eating. Right now I’m mostly eating microwave Quaker oatmeal and frozen meals from Trader Joe’s (Cod Provençale, Chicken Burrito Bowl). Those are about the level of effort that I want to put in. What else can I be eating at that level of effort so that I’m less tired all the time?
The siren song of the office snack cabinet (cheese crackers, cookies, processed foods) overpowers me, even when I bring delicious healthy snacks like blueberries from the farmers market or my favorite trail mix. I try drinking fizzy flavored water or going for a walk when there’s a craving. But my hands inevitably reach for the bad stuff many times a day against my better judgement. I think it’s an impulse control issue. How to curb this mindless snacking? I’m not even really hungry but leave the office feeling bloated.
We like the Chocolati world blend hot chocolate mix, but we're a bit sad to be paying shipping from Seattle. Is there anything with a similarly smooth, rich texture, that costs less after accounting for shipping? Alternatively, your best recipes for smooth, rich hot chocolate?
My second dessert question this week! The Kitchenaid ice cream maker gets 3.5/5 online which is an internet F, but how bad is it? I don’t want to buy a separate appliance if I can help it. [more inside]
Hit me with your best cardamom / anise / bergamot baking and dessert recipes. [more inside]
So we had cheese fondue, it went ok, coated well, tasted good. The very plain recipe was emmental, gruyere, white wine and a bit of garlic. There's lots of cheese left, now in a solid plasticky block in a pan (emmental, man *sighs*). It was delicious when warm and is now a bit disgusting. Can I freeze it and re-heat for later? Will it regain it's pleasant properties or has the cheese now been cooked too much to go back to a liquid state?
I’ve been to restaurants where I was served green tea that had a vaguely sweet taste, without any sweetener added. I’m trying to find some online but am primarily getting Southern style sweet tea results, not at all what I want. Can you recommend a brand, style, or favorite blend? I prefer less astringency if possible, and greatly enjoy jasmine teas.
I expect I'm going to be disappointed with the answers, but here goes. In my ideal world, there would be creamy milk bars that are the equivalent of frozen whole milk, no sugar added. Does this exist? Could I make it? [more inside]
This is both a specific and a general question. The specific: I've never liked cantaloupe, though I can tolerate it wrapped in prosciutto. I don't like not liking things, so I'd like to learn how. Do you have any favorite melon-based recipes that will help me use the giant cantaloupe I got in my CSA this week? [more inside]
My sister just sent me these awesome sheep salt and pepper shakers. One is cream colored and the other is a dark greyish mushroom brown. Here’s my dilemma - the dark sheep has five holes, and the light sheep has 3. Help me - do I put salt in the dark sheep because holes? Or pepper in the dark sheep because duh? This is seriously breaking my brain.
I enjoy a variety caffeine-free herbal teas made with teabags. Can you recommend strongly flavored herbal teabags? I like things like Numi Desert Lime, Tazo Wild Sweet Orange, and Yogi Egyptian Licorice. Most other herbal teas (think ginger, chamomile, spice, etc.) are very weakly flavored, even if I use more than one teabag. I really dislike the flavor of hibiscus. [more inside]
I need help perfecting my chicken finger technique for my gluten free wife. I'm getting frustrated as I've worked in casual and quickservice food industry for 20 years but I just can't nail this simple recipe at home! [more inside]
I can't seem to brew a sufficiently strong cup of tea. What can I do differently? [more inside]