Questions in the Food & Drink category.
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June 2

Help me ID this leafy green that ISN'T collard greens

At the farmer's market this weekend, I picked up this bundle of greens thinking it was collards. As I was paying, the farmer told me I was not, in fact, holding collard greens, but an obscure green she just started growing called ... something. It was hard to hear her, and I didn't quite catch it! She did say that she thought it was best sauteed in a little oil or butter and garlic. Her farm is in upstate New York. Can you help? What am I about to cook with?
posted by minervous at 3:42 PM - 7 answers

Should I eat it: unintentionally fermented watermelon edition

I accidentally fermented a container of watermelon chunks by missing it when unloading groceries from the car. It tastes fizzy and tart, not spoiled. Is it okay to eat? [more inside]
posted by centrifugal at 9:15 AM - 9 answers

How do I deal with frozen food and coronavirus?

Finally caved in and ordered groceries for the first time since it happened. I know to leave everything nonperishable by the door untouched for days on end, and not to wash the produce with soap. But what do I do with things that have to go into the freezer/fridge? [more inside]
posted by jenfullmoon at 12:23 AM - 19 answers

June 1

Name/ info of roasted Medieval or English dish of iterative animal heads

Looking for name / info on a roasted Medieval or English dish of smaller animal heads progressively protruding from mouths of larger ones (like, a small bird's head sticking out of fish's head sticking out of a swan's head sticking out of a boar's head) [more inside]
posted by cotesdurhone at 11:02 AM - 9 answers

Sourdough bread under water

Like a cliche, I've been trying a sourdough starter. Last night, I made a dough with it for the first time, and this morning I notice there is liquid on top of the dough. Is it okay, or what can I do to rescue it? [more inside]
posted by Homeboy Trouble at 10:11 AM - 14 answers

May 30

I give it a 2

How do I make a reasonable cappuccino with a Mr Coffee Maker? [more inside]
posted by Toddles at 9:03 PM - 8 answers

Food Memories

How can I replicate or find food found in Germany? Other countries welcomed too. [more inside]
posted by loveandhappiness at 6:34 AM - 17 answers

May 29

Covid meet-the-grandparents menu

Best practices / menu ideas needed! I want to do this as Covid-appropriate as possible, while also getting/making food everyone loves. [more inside]
posted by Chaussette Fantoche at 2:07 PM - 9 answers

May 27

Soup recipes for chemo

I am looking for some recipes for soup for a friend who is going through chemo. She has a sensitive stomach and will be having a procedure that will make it difficult to chew. I am looking for soups that a) can be pureed b) are non-dairy, do not contain tomato or lemon juice, and do not contain cumin or curry, and are not otherwise too acidic b) are hopefully not totally boring. Help me metafilter!
posted by bq at 5:37 PM - 18 answers

Which is the best canning safety reference right now?

I'm looking for the most straightforward technical reference, in the US, not something with good interesting recipes. The current Ball guide? The last-but-one Ball guide? Something else? ... This would be quick in an actual bookstore or library, but none of the online snippets I've found are relevant. [more inside]
posted by clew at 2:56 PM - 8 answers

DIY Charcuterie for the Time of Coronavirus

In my quest to make myself ever more enticing food to keep away from my cat in my one-bedroom condo, please help me build a great DIY Charcuterie board for myself. [more inside]
posted by Medieval Maven at 1:26 PM - 24 answers

Where can I get really good mangoes from an online order?

A friend has been helping me out with some nonsense, and I'd like to get him a gift. A different friend recently sent me apricots from Frog Hollow Farm in California, and they were frankly amazing. I would like to send my helpful friend mangoes because he loves them. I do not want cheap gift basket fruit. I want really, really good fruit, and just mangoes. Anyone have a source? They'd be shipping to New York.
posted by Alex Haist at 11:25 AM - 21 answers

Too much bread

The good news: My quarantine buddy makes fresh bread about three times a week. The bad news: I am eating too much bread. I don't want it to go to waste but I also want to stop eating so much at once. Can I salvage this situation? [more inside]
posted by Bella Donna at 8:51 AM - 23 answers

May 26

How do I make my frozen green jackfruit more palatable?

I really love cooking with green jackfruit in brine, so when I saw this bag at the local Indian grocery store I got super excited to try it. Sadly it is really not living up to my expectations. Can you help me figure out what to do with this stuff so I don't feel like I'm wasting food? [more inside]
posted by CookieNose at 4:12 PM - 2 answers

May 25

how i learned to stop worrying and enjoy cooking

Does anyone else get 'cooking anxiety' and how do you handle it? [more inside]
posted by unicorn chaser at 6:31 AM - 46 answers

May 24

What are some healthier alternatives to creme anglais?

Weight gain and middle age means no more creme anglais on my signature raspberry bread pudding. Still, for the dessert to work, the tartness and acidity of the raspberries needs a dense, creamy, sweet counterbalancing sauce, only one that isn't as bad for you as CA. Suggestions?
posted by BadgerDoctor at 8:06 PM - 17 answers

Looking for non-dairy chocolate candy

I have always wanted to go dairy free and now my body is forcing me to. Happily, I've discovered violife non-dairy cheese. Now I am trying to find a good substitute for chocolate candy, especially peanut M&Ms. I do not like the brand Coconut Cloud. All suggestions welcome. Thanks!
posted by KleenexMakesaVeryGoodHat at 4:35 PM - 16 answers

So many (boneless, skinless) chicken thighs!

Because we have a fondness for Country Captain Soup and Fire Chicken, we always keep boneless, skinless chicken thighs on hand. But now, for Reasons, we have far more packages of them than we can use in a reasonable period of time making just these two dishes. Please share your favorite recipes for boneless, skinless, chicken thighs!
posted by DrGail at 12:47 PM - 37 answers

Why do vacuum seal box containers lose their seal?

If only I did better in science class. [more inside]
posted by fantasticness at 11:08 AM - 8 answers

Taking Advantage Of Stand Mixer

I'm temporarily staying with my sister, who has a stand mixer. As someone who loves baking I've always wanted one but never had the opportunity to use one. Before I move to my new apartment, I'd love to make some recipes with the stand mixer that really take advantage of it. [more inside]
posted by Aranquis at 8:19 AM - 22 answers

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