Questions in the Food & Drink category.
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I want to deep fry some stuff this weekend, and have a large unopened bottle of sunflower oil from a major UK supermarket. It expired May 2017 though. OK to use? It's been kept in a dark cupboard.
Is the uber-Rueben made with 1000 Island or Russian? Is it regional?
I've tried Google, but the results seem to be corporate manufactured spam. My favorite is King Oscar brisling (sprats), but I am wondering what people around the word prefer. Opinions about smoked herring are also welcome.
I'm looking for an app that I can populate with my own recipes, and will generate a meal plan for the week. There are too many apps out there, so I need you fine people to help find the right one for me. [more inside]
How do I appropriately substitute Annatto powder for Annatto seed? [more inside]
I am a person who likes experimenting with lacto fermentation and also a person who will be traveling for a month soon, is there anything I can start now that will be delicious when I get back? [more inside]
I'm making hot borscht and rye bread for dinner tonight. What third thing should I serve with it? [more inside]
I need some recommendations for African (any country of origin) desserts that can be made easily and served on a napkin. Help!! [more inside]
I drink multiple cups of hot decaffeinated/herbal tea a day but this is much less enjoyable in the summer, when my apartment gets unlivably, beastly hot. I'm looking for suggestions/recipes for what to replace this habit with - something with fairly strong flavors and low or zero calories. [more inside]
I like the taste of the chocolate biscuits that are the outer layers of Oreos. I do not like the filling - it is far too sweet for me, and I have to scrape it off. How do I get my hands on cookies (biscuits) that are basically Oreos without the filling? [more inside]
I would really like to mail some gluten-free cookies to my long-distance faraway sweetheart. Is this even really possible to do in a way that keeps them somewhat fresh? I would probably make oatmeal cookies from a Minimalist Baker recipe that I add dried fruit and pumpkin seeds to. What's the best plan for packaging, mailing, etc? What has worked for you? Thanks Metafilter!
What are some examples of healthy 1000-calorie meals for a professional athlete? [more inside]
When I was a kid in California ('80s/'90s), some cafés had a type of "scone" that was dome-shaped and relatively smooth, with a tender crumb and almost a skin (and usually berries or chunks of fruit mixed in). This is in contrast to the probably more authentically British style that is more rough and nubbly and dry. Same genus, different species. Both have a similar baking powder tang.
Anyone know what I'm talking about? And if so, do you have a recipe for the kind I'm remembering?
Looking for recipes for dishes with the same sort of format as pho and ramen (bowl, liquid, noodles, chopsticks, Chinese spoon). Ideally not too complicated (I think making my own stock might be too complicated) and without too many hard-to-get ingredients (I have access to an Asian supermarket but live in a small UK city so not sure how good it is). Thank you!
Now that kiddo had been waking up at 4 a.m. for the past week (hi jetlag), occured to me that I might as well use the time to make lemonade out of a lemony situation and bake! and be less of a sourpuss myself. So, hit me up with your favorite breakfast muffin/cookie/crumpet/othersuchthing recipes. [more inside]
I need a 9x13 size oven pan or dish, but I'd like to buy just one for both dessert baking and casserole style dishes that call for that size. Is that workable? Right now I'm looking at two very different things: this baking tin (pro: inexpensive! it has a lid! con: non-stick finish, will eventually need to be replaced; too thin for casserole type dishes?) and this enameled cast iron baking dish (pro: should be a buy-once item -- done and dusted. cons: can't tell what the depth is -- maybe too high and therefore a problem (idk!) for baked goods? is cast iron not great for things like cakes?) [more inside]
I really like the taste of pickled red onions. I'd like to eat them more often. But there don't seem to be any commercial products for sale. What the heck? [more inside]
I'm meeting up with my vegetarian niece tonight. We're going to the Long Beach Museum of Art and the Museum of Latin American Art. She's a vegetarian. Where are some moderately priced restaurants nearby where we can have dinner? Thanks! [more inside]
Due to reasons my stove is unusable. I have been living on delivery food for more than a couple of months and it shows both in my weight and my wallet. I need to start cooking more but I'm not sure how to do it. I have a rice cooker and a toaster oven and I'm open to buying something else (a pressure cooker?) Any suggestions?
I want to make polenta and don't want to go to the store. I have a bag of Bob's Red Mill Cornmeal. Can I make polenta with this? [more inside]