Questions in the Food & Drink category.
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April 10

Post-breakup cocktail party ideas

(CW: uses of humour and alcohol as part of healing from abuse and trauma.) A dear friend has recently come through a traumatic breakup, wherein her surprise-covert-narcissist partner refused to leave her apartment for a couple of weeks and became suddenly horrific in words and actions (she had the resources to take herself elsewhere and see his behaviour for what it was, thankfully). He's out of the picture now, and as part of healing she's throwing a house party. What is a good thematic cocktail we can make for the occasion? [more inside]
posted by cogat at 9:59 PM - 6 answers

April 9

Fancy desserts for 2?

I used to give extra desserts away to neighbors but since we’re not out of the woods with Covid yet I’d love recommendations of 1- or 2-serving desserts that take prep, don’t leave leftovers and have multiple ingredients.
posted by rogerroger at 3:04 PM - 24 answers

Black bean soup recipe for ---ONE CAN OF BEANS---

I'm looking for an at least vaguely-Cuban recipe for black bean soup that makes just one or two lunches. [more inside]
posted by GCU Sweet and Full of Grace at 8:27 AM - 4 answers

Eating Up The Weird Stuff

A silver lining in being cooped up for a year is that I am finally making headway in eating through the things in my overstuffed pantry and cupboard. However - I'm now getting to the really weird stuff, and could use some additional ideas. [more inside]
posted by EmpressCallipygos at 7:15 AM - 50 answers

April 8

Tonight on Should I Eat It: Corn Meal.

So I was digging through my over-the-fridge cabinet of baking related stuff, and all the way in the back I found a mostly full bag of forgotten corn meal. I saw it and thought maybe I could make corn bread or something. But what gives me pause and sent me to Ask is I noticed on the bag "Use By Aug 02 2012". The cornmeal inside looks ok, no bugs or anything. Should I turn it into food, or toss it in the trash?
posted by fings at 5:44 PM - 17 answers

Help my friend further streamline her baking business

3D cookie cutter issue: gaps between the forms get filled with dough and it takes forever to clean them out. Looking for a magic ovensafe non-toxic substance to fill those dopey gaps. [more inside]
posted by Sheydem-tants at 7:33 AM - 7 answers

April 7


I just (5 minutes ago) put a loaf of banana bread in the oven, which is supposed to bake for a little under an hour. I suddenly realized that I have to leave for an important appointment in 30 minutes. What should I do with the banana bread? Take it out now? Wait until I'm about to leave, take it out and then re-bake for like 20 minutes later? Hope me!!
posted by btfreek at 1:48 PM - 10 answers

April 6

What can I make with almond butter?

I need to eat almond butter to maintain a tolerance and prevent allergy. Besides almond butter on toast, mixed in to oatmeal/yogurt/smoothie, what else can I make? I’d like to find some recipes to diversify my almond butter intake. [more inside]
posted by stillmoving at 12:33 PM - 31 answers

What are some of the lowest ABV cocktails one can easily order at a bar?

I'm looking for low-alcohol drink orders that any bartender could make - think of drinks that net out to something really light, like 2-3% ABV after all is said and done, and you can drink six of them and feel pleasantly buzzed rather than wasted. [more inside]
posted by windbox at 8:42 AM - 27 answers

April 5

What can I do with soaked roasted cashews?

I frequently make cashew cream based condiments by soaking raw cashews and then blending them (I use this recipe). Unfortunately, last night I set some up to soak only to later realize I had grabbed my bag of roasted cashews instead. My understanding is that it’s important to use raw because roasted has a strong cashew flavor instead of a neutral flavor. Is there something I can make with the soaked roasted ones? Maybe something more dessert-like, that wouldn’t be weird to have cashew flavor in? Restrictions - vegan, otherwise very flexible. Please help me save my cashews.
posted by nevernines at 10:07 AM - 14 answers

April 3

What food has the same texture as oil pastels?

Someone I know has told me that the texture of high quality oil pastels (unctuous, creamy(?)) sparks something of a desire to EAT them. They are quite rational and sensible and don't want to *actually* eat their oil pastels, but want to know if there's any genuine foodstuff that has a similar texture and (potential) mouth-feel. I can't think of a single thing. Can anyone help?
posted by bunglin jones at 11:13 AM - 48 answers

April 1

Good meal delivery service in Boston?

My friend in Boston is getting major surgery soon and I think it would be nice to send them a frozen casserole or something that they can reheat easily. I'm in NC so it would have to be doable from a distance. Do you have a favorite Boston place that will do this?
posted by clarinet at 1:42 PM - 6 answers

Added wine to marinade by mistake - big deal?

I'm making chicken Marbella from this recipe and I added the wine to the marinade (will be marinaded for 24h). I reread the recipe and actually I'm not supposed to add the wine until just before cooking. Do I need to remake the marinade or will it be just fine?
posted by iamsuper at 10:07 AM - 12 answers

Help Me Make Chewier Noodles!

I want to make the chewiest spaetzle ever. What do I need to do? [more inside]
posted by Tchad at 7:49 AM - 12 answers

March 31

Enriched grains vs whole grains?

Based off the nutritional label, processed enriched/fortified grain products look more nutritious than processed whole grain products. Is there more to the picture? [more inside]
posted by facehugger at 12:07 PM - 6 answers

March 29

Noodles please!

I want more ideas of sauces to put on udon noodles. I’d like to buy 3-4 bottles to have on hand to quickly make tasty noodles with some tofu (is it possible to buy nice fried stuff?) and vegetables. If you have a different favorite noodle, a favorite noodle topping, vegetable, or protein let me know too. [more inside]
posted by azalea_chant at 7:46 PM - 23 answers

March 28

Mystery "Brazilian Chicken Risotto"

My mother has a signature recipe she got from her Brazilian roommate in the 1970s. She calls it a "chicken risotto" because that's the closest European equivalent, I think. What could it actually be, though? [more inside]
posted by Omnomnom at 1:43 PM - 5 answers

March 27

What’s in your baking recipe book?

As a follow-up to my previous question, what recipes are must-haves for every baker? I’m especially interested in expanding my cookie repertoire, but also interested in cakes, muffins, etc. [more inside]
posted by stillmoving at 10:52 AM - 32 answers

March 24

Strict Diet on Passover - Need Help

So due to impaired fasting glucose, fatty liver and kidney issues I've found myself this year having to avoid carbs - particular starches and sugars. I used to rely on potatoes and matzah for my mainstay. I do eat kitnyot but I have to be careful with those as well - definitely no rice. I don't eat beef and am really forcing myself to eat chicken and fish. Eggs are ok, but how many eggs can I eat with high cholesterol? I also have the issue of not being satiated easily, ergo I need a larger volume of food than normal till my body stabilizes. I've been on this diet for a few weeks now and my numbers are improving. I seriously don't want to jeopardize my health at this junction. What are my options?
posted by watercarrier at 9:04 PM - 20 answers

Debating about dairy

Do babies/children really need to eat dairy? My baby is 9 months old, really getting into solids, and I keep reading about how important it is for babies to eat food that's high in good fat. It seems like a lot of this includes foods with dairy: cheese, yogurt, butter, etc. [more inside]
posted by Forty-eight at 4:57 AM - 13 answers

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