Questions in the Food & Drink category.
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A recent trip to Italy and Spain sparked an interest in foods that must be produced in specific methods and regions of the world in order to be labelled as the particular item. Examples of such foods would be Champagne, Aceto Balsamico di Modena, Prosciutto di Parma, Iberico Ham and Tequila......Can anyone recommend a book that might encompass all or many of the foods that have very specific production regulations to be what they are?
Looking for recommendations for websites, search terms, etc for recipes for an entire dinner, including side(s). [more inside]
I'm looking for meals I can prep quickly and easily (and perhaps interruptedly), leave to cook, and then come back in an hour or so and have a full meal ready. A good example is a roast chicken: rub with salt, pop in oven with some chopped veggies, and have a full meal ready in an hour and a half, plus leftovers for a full meal the following day. [more inside]
I love pulled pork, pork chops, bacon, etc. But three times in the last year, I’ve had pork that tasted and smelled really horrible to me, even when others couldn’t detect an issue. [more inside]
Years ago, my now-mother-in-law then-boyfriend's-mom gave me a pair of cookbooks. The cookbooks perished in a flood a few years back and I can't remember what they were called. Help me figure out what they were? Snowflakes follow. [more inside]
Purely theoretical question that is probably totally basic for dietitians: how few calories would it take to take care of one's daily nutritional requirements and leave maximum room for cake? [more inside]
I live and am from the UK near London. My Friend lives and is from Manhattan USA and we've agreed a snack food exchange. They have requested Plain Hobnob biscuits. What else can I send they might like? [more inside]
I'm hosting a potluck brunch for some friends this weekend, one of whom is gluten-free. I am a confident cook with access to any ingredients I might need, but I don't know enough about GF recipes to evaluate the ones I'm finding online. Do you have a favorite GF scone, muffin, coffee cake, tart, or similar recipe that's not too time-consuming to make and tastes good? [more inside]
It turns out that I enjoy making bread, and since I can write off the labor as entertainment, home-made whole-wheat bread enriched with canola oil is an incredibly cheap way to get carbs, protein, fiber, and fat. The only problem is, I'm not from a culture that eats bread (at all) and I have no idea how one does it. Can the bread-eaters of MeFi describe how they incorporate bread into their meals? [more inside]
I am trying to duplicate a greek salad dressing that my Mom loves. I have found many variations but haven't yet gotten it just right! So, I'm asking for any and all recipes / suggestions that the hive may have. [more inside]
A different kind of expiration date question. I have a pack of Earth Balance Organic Whipped Buttery Spread (vegan vegetable oil spread). On the side of the lid is printed: "BESTBY APR0120XX 15:17" I assume 15:17 is some kind of packing code and not the exact time it expires, but what's up with April 01, 20XX? How do I determine the value of X? Do I have a whole century to eat it? If they're referring to the year 2020, why didn't they just print that, since they obviously had enough characters in the stamp?
I was looking up foods to serve on Juneteenth and this salad was mentioned. [more inside]
Mefites, Here in the bay area, it is finally starting to warm up and I'd like to celebrate with some new recipes to make on the grill. I typically grill burgers, chopped veggies on a sheet of foil and sausage/dogs,. I am looking to diversify into other meat and veggie recipes that can be made on a gas grill. Ideally nothing that requires hours and hours of cook time. Please share your favorite bbq recipes!
What are your favorite at home sous vide recipes? You love your sous vide and use it all the time. Or you use it once a year for a special thing. Maybe you got it from serious eats, or the precious sous vide catch all a few years ago. [more inside]
I often cook a particular soup that I finish with heavy whipping cream at the end. Is there a non-dairy substitute that would impart that same yummy creaminess? Also, just as a general cooking question, I learned this soup from a recipe, and I've actually wondered for a while if it's a bad idea to put cold cream into hot soup in terms of temperature difference. I haven't died yet but I do wonder.
Where can several people drop in for dinner/drinks near Times Square, NYC? We have tickets to a 7pm show so I need a casual place that people can show up at whenever. [more inside]
My Yeti tumbler kept the ice cubes frozen in my iced coffee over night. Can I enjoy my iced coffee this morning? [more inside]
I know this may count as a google-able question, but I cannot read another family blog that begins with a story of giving their dog a bath or the crazy thing that happened to them at the supermarket. I need to figure out how best to do dinner for my family with some complications. Please help! [more inside]
What do I do with a bunch of Carolina reapers? [more inside]