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I am a messy eater and 5/7 days I will have food spots on my shirt by the end of the day. What are the best strategies for eating in a business context? [more inside]
posted by shock muppet at 10:28 AM - 18 answers

I recently came into possession of a freebie ten pound bag of dried chickpeas. Now I need to find ways to use them up. What are your favourite chickpea recipes?
posted by orange swan at 6:27 PM - 37 answers

Does anyone have a good vegan or dairy free rice pudding recipe?
posted by bookworm4125 at 11:23 AM - 5 answers

For reasons, our garlic scapes never quite curled as much, which is when I'd usually harvest. We already have recipes for the tender curl (or what there is of it). However, what should we do with the long woody stems? [more inside]
posted by ellerhodes at 5:00 PM - 8 answers

I've got a week-long visit planned to visit family friends in rural-ish Mexico soon. I like to eat salads everyday (though not a vegetarian), and I eat vegetables at every meal and fruit daily. I am a little concerned about getting enough fiber while I am there as I have heard raw vegetables aren't a great idea to eat. [more inside]
posted by JXM368 at 7:45 PM - 14 answers

Camp lunches must be nut-free and unrefridgerated for likely 3 hours. My kid lives off of PB/Nutella and jelly so I’m stumped for lunch ideas. [more inside]
posted by inevitability at 10:58 AM - 21 answers

Prepared tofu left out overnight in a plastic tupperware type container (prepared on the stove top with soy sauce and balsamic vinegar). [more inside]
posted by Eyelash at 4:46 AM - 12 answers

What's a smarter approach to the veg component of my morning smoothie? Either 75 grams of a) chopped kale and baby spinach; or b) a "superfood" (barf) slaw mix that includes cabbage (35%), carrot (20%), beetroot (14%), kale (11%), daikon (11%), and celery (9%). [more inside]
posted by oxford blue at 9:23 PM - 9 answers

OMG, I bought fifteen pounds of vegan mini marshmallows. Now what? [more inside]
posted by Kitteh at 3:39 PM - 20 answers

Is there anywhere in NYC where I can get tea leaf tempura? I had this dish while visiting a tea plantation in Japan, and I would like to try it again. Alternatively, is there somewhere in NYC where I could buy fresh tea leaves suitable for tempura? Thanks!
posted by andoatnp at 11:06 AM - 5 answers

I have a whole lot of plums I'd like to make jam out of. However, they're a clingstone plum that is really, REALLY clingy. Please give me your best tips for separating fruit from the pit! [more inside]
posted by EmpressCallipygos at 5:09 AM - 17 answers

I'm looking for a recipe to dupe the Oren's Hummus (in the SF Bay Area) signature eggplant dip -- it's distinct from baba ghanoush, which they also serve, by the imperceptible additions of chicken and egg. Anyone know about this kind of eggplant dip? [more inside]
posted by serelliya at 10:09 PM - 4 answers

I bought two bags of frozen bananas. The bananas contained therein are all brown/gray. Should I still eat them? [more inside]
posted by Sassyfras at 3:44 PM - 7 answers

I had some artisanal 'spicy sweet soy sauce' sitting unopened for a couple of years. When I opened it, the cork came out with a pop and a swirl of smoke. Can I still eat it? [more inside]
posted by tavegyl at 12:57 PM - 2 answers

My brother, the ALS patient enjoys a cocktail now and then. I concur. He requested a bottle of cherry "moonshine" liquor. [more inside]
posted by Czjewel at 3:55 AM - 13 answers

In my Instagram feed I saw a story about a theater or restaurant that brought out food coordinated with what was on screen in various studio ghibli movies. I now cannot find this and really hope I didn't imagine it. Can anyone help me find the post or the place?
posted by dstopps at 4:58 PM - 8 answers

Picked up five cans of tuna in water from the swap room, all marked best before mid 2023. No dents or swelling. I'm guessing our building's bodega discovered them on the back of a shelf and put them out for anyone to grab. Keep or chuck?
posted by seanmpuckett at 12:49 PM - 9 answers

We need a new set of steak knives (the knives you provide at dinner to actually cut foods.) Our old ones came from some set from Macy's, I bet. I don't remember. We had them forever, but the handles are just disintegrating now. [more inside]
posted by atomicstone at 9:07 AM - 18 answers

We picked too many berries, and we're going to see friends tomorrow, so I said we would bring a blueberry dessert and blueberry sangria. But I can't find my blueberry sangria recipe! Do you have a favorite? Or suggestions? [more inside]
posted by amarynth at 11:26 AM - 6 answers

I would like to drink more bubbly water (and maybe lemonade?), but I don't want to spend the cash or fill the dump with plastic bottles. Is a one-gallon minikeg that uses 16g CO2 tubes enough to do the job, or do I really need to buy the 5-pound tank, hose, fill cap, and regulator? And how does refilling a CO2 tank work, in practice (WRT cost, turnaround time, etc.)? [more inside]
posted by wenestvedt at 10:55 AM - 14 answers