Ask MetaFilter

I have impulse-purchased some dried fava beans from Bob's Red Mill and I'm looking for good recipes to make later this week. After Googling I'm feeling drawn to this recipe for Bessara but I'm interested in any other recommendations! I've only ever made fava beans fresh before.
posted by skycrashesdown at 7:38 PM - 5 answers

Baked some delicious bagels. Realized there was a small plastic item w/ a small battery in it that melted on the bottom of the oven. It did not touch the bagels but there were fumes. Can we eat these delicious bagels? (I already ate half of one. It was delicious.).
posted by bookworm4125 at 7:08 PM - 8 answers

I cooked some black beans last weekend and froze them. Yesterday, I let them thaw in a ziplock bag on the counter all day. I moved them to the fridge when I realized they'd been at room temp for "awhile" (maybe around 6 pm?). They've been in the fridge overnight. No bad smell, taste fine. Can I boil them in a soup and eat them?
posted by slidell at 11:04 AM - 19 answers

No matter how I store an open stick butter or where I put it in my fridge, it gets a funky smell/taste (maybe kinda pungent oniony?). I've tried Ziploc bags and plastic wrap and Tupperware, but it seems to happen regardless--sometimes the same goes for blocks of cheese. The butter is usually either Kroger brand or Land O' Lakes. Any ideas/fixes?
posted by mermaidcafe at 9:00 PM - 22 answers

I really love throwing a Friendsgiving potluck for a group of local friends every year, and I don't want to lose the tradition to covid. But a lot of people (including me) are pretty burned out on freeform Zoom socializing, so I'm thinking of trying something still virtual but with a little more structure. Help me make this enjoyable and a little special, and not a fiasco of awkwardness. [more inside]
posted by jameaterblues at 8:47 PM - 16 answers

I would like to get into Cast Iron frying pan cooking. I have done a lot of online research and wondering if its worth it... [more inside]
posted by konaStFr at 3:36 PM - 45 answers

3 weeks ago, I bought a vacuum-sealed package of raw, hardwood smoked bacon, put in my fridge and proceeded to immediately forget about it. I just pulled it out. It says "Use by November 22" and does not smell (I didn't open it yet). Is this safe to eat? When I google, the Internet says that bacon does not last in the fridge for more than 1 week or so, but the package says "Nov. 22". If I open it and it doesn't smell bad, am I good?
posted by rogerroger at 9:48 PM - 8 answers

Looking to expand my global kitchen repertoire. Philadelphia has cheesesteaks, Louisiana has gumbo, Poland has pierogies ... Australia and Tanzania have ??? What would be good examples of delicious regional specialties that you might not commonly find in an "ethnic" restaurant in the US? Thanks in advance!
posted by 2soxy4mypuppet at 3:20 PM - 24 answers

My daughter would like a chocolate cake with raspberry icing for her birthday this year. Do you have any tried-and-true recipes for a delicious raspberry frosting? Difficulty level: Several dietary restrictions. [more inside]
posted by mbrubeck at 1:01 PM - 11 answers

I recently read a quote and am trying to find it again. I think it was by a famous chef? Paraphrased, it said "Don't be afraid to use a lot of pots and pans during cooking". Something about how saving on the washing up can ruin a good dish. Any ideas?
posted by drunkonthemoon at 5:04 AM - 0 answers

I rely on brown rice and beans for my diet because they are cheap and healthy but I have a busy schedule. Is a pressure cooker like the Instant Pot the answer to my woes? [more inside]
posted by whitelotus at 9:13 PM - 29 answers

Please share your favorite recipes for breads that are suitable for sandwich-ing. [more inside]
posted by darchildre at 11:42 AM - 14 answers

I have never made a pot roast, and never used an InstantPot. I was gifted one and decided to make pot roast, only to find that the recipes all have more ingredients than what is available to me. I'm sure it can be made with what I have but I don't know how to adjust the liquid ingredients and how to increase the salt and pepper for lack of other spices. I have a 3 pound chuck roast, russett potatoes, whole fresh carrotts, chicken bone broth, kosher salt, black pepper (whole, in a pepper mill), crushed garlic and olive oil. [more inside]
posted by racersix6 at 9:39 AM - 18 answers

I'm looking for ways to optimize the nutty goodness that comes from almond flour, but aren't necessarily tailored to other dietary concerns. [more inside]
posted by Dashy at 8:48 AM - 14 answers

I have 2 cups of buttermilk. I want to make buttermilk biscuits and have never made biscuits before. Recommend your best recipes for a beginner! That's it, that's the whole question.
posted by skycrashesdown at 9:16 PM - 17 answers

My wife and myself will find ourselves in Edinburgh next week, just in time for the closure of pubs and restaurants. Both of us will be working. We are staying in a hotel between the Dean Village and the West End. They are not offering food due to the new restrictions but have placed microwaves and cutlery in all the rooms (!). [more inside]
posted by einekleine at 5:29 AM - 6 answers

This Halloween we are exchanging gift baskets with friends instead of trick or treating. I'm looking for interesting, unique candy and other Halloween themed presents to put give to our friends. [more inside]
posted by catrae at 5:28 AM - 13 answers

I'm looking for nutritious foods requiring minimal prep that a single person can keep around for days when they are too sick to cook or go out. [more inside]
posted by whitelotus at 8:25 PM - 17 answers

I'm currently working from home while house sitting in a lovely house with a nice kitchen. As we turn to fall, I'd love to think a bit outside of the box in terms of what I could be having for lunch. Desires below the fold. [more inside]
posted by Toddles at 10:24 AM - 20 answers

We are losing our kitchen for a month. All we will have is a refrigerator, a toaster, a microwave, and a blender. I am looking at takeout and frozen dinners! Any ideas?
posted by ebesan at 2:22 PM - 18 answers