Questions in the Food & Drink category.
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Del Monte “No Sugar Added” 14.5 ounce canned sliced peaches, expiration date April 11 of 2020. The can is un-dented, and the top of the can is still nicely concave, indicating a good seal. They look mighty tasty on the label. Should I? Would you?
Yesterday I bought a 6 pack of a craft beer (bottles) and today i see it says it is unpasteurized and that it is "Best to refrigerate." It's been in my hot car for 24 hours. [more inside]
How do I learn to love yogurt? [more inside]
Well, I've arrived in 2014 because I've just discovered quinoa. I've been making this "Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato" recipe a lot for lunch lately and I LOVE it. Any suggestions for similar recipes with different flavor profiles? [more inside]
If you look for recipes online, you know the kind of junk I’m talking about - all you want is instructions on making tomato sauce or whatever, but the site is packed with ads, photos, links, anecdotes, comments and oh, yes, somewhere in all of that, a recipe. You can always tell when you’ve landed on one because the scroll box is going to be tiny. Google loves to point you to them. [more inside]
I’m making roast chickpeas. I soaked a bag of then overnight and then spread them out on a baking sheet to dry on the counter before roasting but I didn’t get around to doing it yesterday. Now some of them have dark spots? [more inside]
We were given a few years ago the Noma guide to fermentation. We failed to ferment some berries at the time, but we've decided to try again this year and had much better success. However, we have no real idea what to do with the fermented berries and their tasty, tasty juice. So, what should we do with a bunch of lacto-fermented berries? [more inside]
What short-form delicious dinner can I prepare without dinner-party level menus in any season? [more inside]
It's hot as balls outside and my coffee maker has broken, so I'm in the market for some store-bought iced coffees. Buzz a girl up, please! [more inside]
Got some blue cheese and the flavor is just a little too strong for me to enjoy it plain. Would it be more palatable in sauce form, like a roux? [more inside]
We'll be in Cleveland in December to see a show at the Keybank State Theatre, and are looking for input on where to eat beforehand. Any restaurants you love in the area? No dietary restrictions, and we'll have our car.
I am trying to change my lifestyle to a more healthy diet and exercising routine, but it has not been easy and it is overwhelming at times. [more inside]
It’s my birthday soon and I want to make the best gluten-free dessert ever! I’m in the mood for a gorgeous, fussy project with multiple steps. 8 servings or so would be great. I’d like to prep most of it the night before, but I'm willing to hunt for ingredients and even buy a few tools. Off the wall flavor combinations are encouraged. [more inside]
I have some items I bought at Bekeley Bowl that I don’t want to bother returning, is there a local fridge I can easily drop off at? [more inside]
I read that you shouldn't heat up honey or it loses most of its beneficial components--enzymes, probiotics, antioxidants, etc. Anything above 102 F will start to cook off the good stuff within. [more inside]
So my local grocer (the fabulous HEB) carries bulk spices, which are phenomenally cheaper than the jarred kind. (Seriously, if yours does too and you've never checked out the price difference, you will be astounded.) As a result, though, I've accumulated 25-30 small plastic baggies, that I've been keeping just in a rectangular plastic bin, which means they tend to spill out everywhere when I"m searching for a particular spice, which always seems to take way too long too. Has anybody run across or invented an elegant solution to this dilemma? (I don't want to re-jar them btw, don't really have the room.)
I am occasionally tasked with providing some vegan baked goods alongside, or in place of, my usual Heinous Carnivore butter- and egg-fests, and I have run into a recurring issue: the vegan stuff just ain't as good. And I hate that! Please send me your truly indulgent, celebratory, gorgeous vegan bakes! Or, BONUS: clue me in to the techniques I'm missing. [more inside]
I googled for an answer to this, but couldn't sort out relevant answers*: can I make a batch of jam, store it overnight in the fridge, and then can it? [more inside]
Will fresh-picked basil stay green in the fridge over several days? [more inside]
Went to my favorite tourist trip/bar in Manhattan yesterday, McSorleys which is cash only (which is common) has only two beers (dark and light) and they give you two mugs of beer when you order one. I love this place, though I'm sure many NYers give it a pass, but I really would like to hear of other places with severely limited menus and/or kind of weird service offerings? (not looking for weird decor) [more inside]