Questions in the Food & Drink category.
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Waffling over two cans of tuna. [more inside]
I am in need of a fussy recipe that requires lots of time in the kitchen. [more inside]
I was delightfullly gifted an apple green KitchenAid stand mixer over the holidays, which I have long coveted. But now that the glorious object is sitting atop my counter, I’m a bit at a loss of what to make with it, especially on its maiden voyage. So, bakers and chefs of MetaFilter, what are your favorite recipes for both deliciousness factor AND for getting that precise satisfaction that comes from using a good tool to its fullest potential? Complication factor: gluten free and vegan (the latter being more critical than the former) [more inside]
Back in 2006, my husband and I ate a South American restaurant in Paris called Anahi. He had a delicious meal that we have talked about many times, but we don't know what it is called. [more inside]
One of the presents I received this year was a cast iron Dutch oven from Chasseur. It's 0.3 quarts, pre-seasoned, and very small. What can I do with it? [more inside]
Do you think that it is worth it to take Garcinia Camboia for weight loss? The scientific literature is difficult to navigate, as I suppose is the case with every dietary supplement. Any advice would be most appreciated.
I want to make mochi ice cream balls with kids at my library but all the recipes say to freeze it for several hours, then thaw for a few minutes so the dough gets soft again. Can't I just eat it without freezing when the dough is already soft? I only have an hour with these kids, 20 minutes of which will probably be taken up with the making of the mochi balls. Can we just eat them as soon as we make them?
Where are the favourite and/or most-interesting burgers or burger-selling establishments in the UK and Europe? What makes them loved and/or interesting? [more inside]
I've read through this question. I'd describe myself as an above average home cook. I'm competent in a lot of techniques and have a fair grasp of several cuisines. I've been curious about sous vide for awhile. The Anova is available in AU and I'm interested in three things. [more inside]
I love making the ChefSteps recipe for sous vide egg bites in mason jars. But, the jars don’t get clean in the dishwasher and we have to wash them by hand (the egg proteins become hard as a rock after a hot wash). Is there a way to either package them differently to cook them in the water bath in something other than a mason jar, or line/coat the mason jar so they could be removed or less sticky with the mason jar?
A friend gifted us with a quart-sized baggie filled with dried morels he collected in Iowa. Are they safe to eat, and how should we eat them? [more inside]
Magically, I have 6 cans of Le Sueur baby peas. What do I do with them? [more inside]
My bread machine finally died. What bread machine should I buy to replace it? Is the $400 Zojirushi worth it? Please enlighten me! [more inside]
I have a very fussy drink order and I can't figure out how many calories is in it. Current and former Starbucks barristas, can you help? [more inside]
I really like baking savoury things... But there's a limit to the number of biscuits and (herb-y) scones I can make. Do you have any recommendations for any (vegetarian) savoury baked goods that aren't biscuits or scones? (I just started trying bread...)
This is kind of random, but does anyone know of any pro-cranberry or anti-blueberry conspiracy theories (preferably posted on clearly disreputable web sites or blogs)? Preferably not both together. [more inside]
I don't like the sugar in smoothies, but I still want to drink my greens. Give me your favorite soups with lots of leafy greens. Bonus points for lower carb. Double bonus points if I can drink it instead of needing a spoon (purees, cream of x, etc).
If you have oral allergy syndrome, what do you like to eat for snacks and salads? [more inside]
What are some Whole30-friendly restaurants in NYC that don't require menu-hacking? [more inside]
After a half decade of using jars of curry sauce, I discovered Marion's Kitchen curry meal kits - essentially a spice packet, a marinade, and a sauce pack. Similar to Blue Apron but you buy your own meat/veg. Unfortunately, my local grocer no longer stocks them. I have the bulk spices on hand; is there an easy substitute for the marinades and sauce packs for her different recipes? [more inside]