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Coffee shops, bars, restaurants, music venues, river-spots. Where do you go in Ann Arbor that isn't overrun with 19-year-olds? [more inside]
posted by frizzle at 8:39 AM - 9 answers

Every other week, my husband and/or I make a Eucharist dinner for about 30 people at the local church. The point of this dinner is to get parishioners and people in the community who might need dinner together at the same table. I’m kind of burned out on recipes and am looking for new ideas. Specifics below the fold. [more inside]
posted by lyssabee at 6:23 PM - 24 answers

I used dish soap to clean out a plastic water bottle and metal thermos that had gotten a bit gross. It turns out - the left a taste of dish soap in both of them. So I looked online for advice, and found that vinegar can clean that out. Now, uh, they taste like vinegar. Is there a proper way to clean these vessels, or should I just give up and buy new ones and take better care of them?
posted by LSK at 10:07 AM - 9 answers

So, my mother buys things at estate sales. Sometimes, these things include unopened bottles. (I will always remember the time she cracked a bottle and poured me a shot of something saying, “Try this.” I said “Sure, what is it?” but had already started drinking before she answered “probably rum.” It was not rum.) In any case, I unguardedly mentioned that I was out of bourbon, and she produced this box. [more inside]
posted by LizardBreath at 2:52 PM - 19 answers

I want to start an edible garden in my backyard. In a fit of excitement yesterday, I went to Home Depot's garden center and bought a bunch of stuff (details inside) and after bringing it home, realized I'm a bit overwhelmed. How do I start? [more inside]
posted by basalganglia at 7:51 AM - 28 answers

Hey, I'm having trouble eating in the morning, like my stomach just doesn't want to get with it and it's taking a long time. I'm looking for any suggestions on how to deal with this or something else I could eat. Details and allergy issues inside. [more inside]
posted by bile and syntax at 6:23 AM - 39 answers

Does anyone have a delicious gluten and dairy free waffle recipe? The Platonic ideal is Trader Joe's frozen gluten free waffles. [more inside]
posted by jadepearl at 8:46 PM - 4 answers

I go to Portland a lot but will be visiting a neighborhood I'm less familiar with. Mostly in Sellwood-Moreland, staying in Burlingame. Visiting alone so want to keep it simple, like homey breakfast places or inexpensive sit-down international eats. Where should I go? EIther hole-in-the-wall or hipsterish is fine.
posted by matildaben at 1:07 PM - 8 answers

I have a new-ish job as an office assistant. One of my tasks is to keep the office stocked with snacks, courtesy of my boss's Amazon account; however, my boss and many of his clients are Orthodox Jewish, and would prefer we get as much food as possible that's Kosher. How can I (a lapsed Catholic) make sure I do that? [more inside]
posted by EmpressCallipygos at 2:37 PM - 27 answers

I don't eat gluten-free or feed anyone who is, but still I'm curious just in case, which gluten-free pasta is least offensive to those who don't eat it regularly (either type of pasta such as chickpea or rice, or a specific brand)? I have had chickpea pasta and really hated the texture but maybe it was just that brand.
posted by Aranquis at 1:43 PM - 34 answers

My six-year-old son recently learned that meat comes from animals and will no longer eat beef, chicken, or pork. The problem is he won't eat much of anything else either. [more inside]
posted by Leontine at 6:44 PM - 42 answers

Can any baking experts help me figure out why this recipe (Cinnamon squares using enriched dough) might have failed? I really don't think it was the yeast. [more inside]
posted by peep at 2:53 PM - 17 answers

My husband and I will be visiting Paris, and we want to have the meal of our lifetimes there, but with compromises for dress code and possibly price. We're undecided about Michelin stars. Can you help with categories, resources, or particular recommendations? [more inside]
posted by daisyace at 5:04 AM - 10 answers

I am from San Antonio, TX. I actually dislike barbecue, but I want to make a complete meal of it for my SO as a cultural exercise. Can you personally recommend a regionally appropriate barbecue sauce recipe? The kind I want is thin and not too sweet, with a lot of vinegar. At home it's a condiment to put on the meat once it's done, not for basting or whatever. Any ideas? Thank you.
posted by 8603 at 9:04 AM - 11 answers

Stuffed grape leaves are one of my favourite foods. What other (vegetarian) things can I do with jarred grape leaves? [more inside]
posted by noxperpetua at 8:21 PM - 4 answers

I'm trying to eat healthier by adding more vegetables to my diet. One thing that's helped is preparing some vegetables on the weekend that I can throw into different things. For instance, I really like having some veggies I can throw into a pan with my scrambled eggs. What are some variations so I don't get bored? [more inside]
posted by synecdoche at 7:58 PM - 16 answers

A co-worker has a stem cover made from a French beer bottle cap on his bike. He very much wants to know which brand of beer this is. He got it in the south of France several years ago (no further specifics than that). Here are the photos. I told him if anybody knew about this, it would be here.
posted by computech_apolloniajames at 6:46 PM - 3 answers

Looking for a specific honey-garlic chicken mix that was available in Edmonton during the 1980s. It was used to coat raw chicken, which was then baked, resulting in chicken + honey garlic sauce. [more inside]
posted by aramaic at 5:36 PM - 5 answers

A recent blood test showed my blood glucose seriously low, so I am trying to change my diet (which currently contains a lot of coffee, sweets, and meal skipping). Unfortunately I am not very well and not very hungry, which makes preparing and eating food unappealing. What are some hacks to deal with this? Good recipe books? Hypoglycemia podcasts? Low-glycemic snacks or mini meals that can be batch cooked so they are grab and go? I am able to spend some money on this and any advice is appreciated.
posted by sockkitude at 4:46 PM - 10 answers

My whole life, the standard square baking pan size in the US has always been 8x8 inches. Suddenly 9x9 inch pans seem to be taking over. Why? [more inside]
posted by Redstart at 11:43 AM - 15 answers