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I’ll be going to an open bar, black tie wedding this weekend. I always get flustered when ordering and end up just asking for a vodka coke/cranberry or one thing equally simple. What should I be ordering to take advantage of a nice open bar that won’t be a total pain in the ass for the bar tender? [more inside]
posted by raccoon409 at 9:49 PM - 36 answers

Can I eat this?: Frozen quart of Tillamook Marionberry Pie ice cream, left in a 66 degree room for 10 hours, then put into freezer. I assume it was thoroughly melted, but I didn't open it.
posted by clseace at 5:59 PM - 10 answers

I'm taking my mother to the Broad museum downtown on Saturday - any recommendations for a good place to eat dinner? Nothing too fancy, we're pretty open on kinds of food.
posted by InfidelZombie at 12:42 PM - 10 answers

I am giving my SO the Valentine's Day gift of a month's worth of home baking. However, my baking knowledge extends to and ends with apple crumble. The SO loves chocolate, so the two challenges are a) ease and b) chocolate or so delicious it doesn't matter that chocolate isn't in it. Cookies, brownies, maybe I could pull off a cake or breads, anything! Hope me and thank you!
posted by angrycat at 7:32 AM - 28 answers

As it says. I remember making his curry powder and it was honestly the best. I was sure it was in one of the 60-Minute Gourmet books, but I don’t see it there. Any help?
posted by Gusaroo at 12:36 PM - 2 answers

I'm hosting my first ever dinner party this weekend. It's for 10 people and I'm a good planner and a good cook. I've taken many tips from Ina Garten about how to host a good dinner party; I'll be doing an easy, make ahead appetizer with some home made but also store bought elements. I've got an easy but show stopping main course that won't require too much cooking in the moment and a dessert I can make the day before but.... [more inside]
posted by JenThePro at 11:56 AM - 23 answers

I got a pound of pre-peeled shrimp yesterday and the texture is really weird. [more inside]
posted by monologish at 3:27 PM - 11 answers

My partner and I will be in Toronto at the end of February and would appreciate some suggestions for restaurants. We will be in the Little Italy neighborhood with walking our preferred mode of transportation. Thanks in advance, AskMeFi. :)
posted by danep at 8:44 AM - 12 answers

My husband prepares coffee using a Clever Dripper. Recently, the filter comes apart at the bottom seam so it lets grounds come through when he “releases” the coffee. We have tried two different types of filters and it happens to both. Not every time but enough times to be annoying. What are we doing wrong? [more inside]
posted by like_neon at 12:59 AM - 9 answers

I made masala infused vodka. It is divine. I tried it in some cocktails but none have done it justice. Help me create the perfect masala vodka cocktail. [more inside]
posted by roolya_boolya at 11:04 PM - 17 answers

Someone claimed that soybeans had to be fermented or otherwise processed in order to make them digestible. And indeed many sources indicate that soybeans contain anti-nutrients like phytic acid and Bowman-Birk protease inhibitor. I don't know how much this matters. Do I need to process my soybeans in some unusual way to get adequate nutrition out of them? [more inside]
posted by meaty shoe puppet at 8:44 PM - 7 answers

I'm going to be making this Kimchi Dip on Sunday for a party we'll be attending. Would it benefit from being made early in the day to allow the flavors to meld? (I'm a relative newbie to cooking, as you can probably tell. Heh).
posted by cozenedindigo at 4:34 PM - 6 answers

My current favorite snack is eating thin slices of very sharp cheddar with small bits of raw very hot peppers (habanero and such). The fattiness of the cheese tempers the hotness of the pepper so I can really appreciate the taste as well as the capsaicin glow. But I probably shouldn't be eating so damn much cheese. Any suggestions? [more inside]
posted by moonmilk at 12:59 PM - 28 answers

Yesterday morning I was eating an egg, cheese and taylor ham on a bagel. I ate half and felt fine. Started eating the 2nd half and felt something weird in my mouth. Something that wasn’t eggy, ham-y, cheesy, or bagel-y. (Possibly gross details) [more inside]
posted by mokeydraws at 9:24 PM - 15 answers

As someone taking a sabbatical from vegetarianism, I have recently discovered the joys of chicken wings. Please help me either buy or make the best. If I had to choose, I'd rather buy them pre-made and just heat them up in the oven (dealing with raw meat squicks me out), but I can cook if you have an awesome recipe. [more inside]
posted by Fig at 7:54 AM - 23 answers

Please help with selecting a bottle of scotch for a friend- I'm happy to spend up to the $100 range. Friend is an experienced scotch drinker who likes the smoky peaty thing. This is what's available in my state stores. Thanks for all suggestions!
posted by tangaroo at 7:41 AM - 30 answers

What to do with tasty but ugly macarons? [more inside]
posted by everybody had matching towels at 6:37 AM - 5 answers

Girl Scout Cookie Prices - What are they selling for in the San Francisco Bay Area? [more inside]
posted by ryanrs at 12:51 AM - 10 answers

What's your favorite place to get a non-fancy burger in the East Bay? Oakland preferable but elsewhere works, too. Thanks!
posted by Conrad Cornelius o'Donald o'Dell at 8:59 AM - 22 answers

What's your favorite Super Bowl recipe? [more inside]
posted by jabo at 1:16 AM - 12 answers