Ask MetaFilter

I'm going to a pot luck. Usually, these events are full of inexpensive carbs and baked goods. I can afford to spend some cash on protein. But I also want it to be easy — I'm a decent but not terribly disciplined or exacting cook, and a lot of folks might be vegetarian. [more inside]
posted by Roy Batty at 7:04 PM - 29 answers

i'm finding conflicting information. Chef Google says a fresh (not frozen) turkey can last in the fridge for 1-2 days, or maybe 3 days tops. but I bought a fresh 12lb turkey at Whole Foods on Sat, the guy said "its buy-before date is 11/28 so you'll be fine for Thanksgiving" so I bought it & put it at the bottom of the fridge. now I'm wondering if it's gonna last. [more inside]
posted by jerome powell buys his sweatbands in bulk only at 5:32 PM - 6 answers

Recomendation needed please for a private dining room in a restaurant in Toronto for a milestone birthday with likely 8-10 attendees on a Saturday evening. Open to locations anywhere in the city, but centrally located preferred. [more inside]
posted by walkinginsunshine at 11:08 AM - 8 answers

I am making apple pies with hot water crust, but I can't quite figure out the filling. Pie bakers of Mefi, any tips? Gluten-free, but probably non-GF can weigh in, too? Specifics within. [more inside]
posted by pepper bird at 12:30 PM - 9 answers

A friend has been given medical advice to reduce most carbs in her food intake. I want to buy her a good low-carb cookbook that isn't super "diet"-y. [more inside]
posted by skycrashesdown at 10:49 AM - 2 answers

I'm looking for a recipe for a specific strawberry jello salad that used to be part of my family tradition but not having any luck! Do you eat a strawberry jello salad with cream cheese balls? [more inside]
posted by possibilityleft at 3:42 PM - 8 answers

I'm looking for interesting recipes for fresh cranberries, other than making traditional sauces or syrup*. Does not have to be Thanksgiving themed at all. They're pretty, they're local, there has to be more I can do with them. [more inside]
posted by sepviva at 3:20 PM - 55 answers

How do I make a delicious thanksgiving meal over a campfire without tearing my hair out too much? [more inside]
posted by sparringnarwhal at 1:41 PM - 17 answers

Please keep it to San Francisco because I don't have a car and anyway I don't want to drive after I have fulfilled my craving. [more inside]
posted by janey47 at 10:56 AM - 2 answers

I am looking for ways to add nutritious foods to my regular eating routine. I'm not at all looking for tips on removing food from your diet. What are your best recipes and techniques? [more inside]
posted by Neely O'Hara at 10:43 AM - 34 answers

What are your favorite foods and snacks in and around Portland? Bonus points for best chả giò, lumpia, bao, gyro, nachos, sandwich, and bar food? [more inside]
posted by Ministry of Truth at 11:36 AM - 6 answers

I'd like some sort of organization or database for my recipes, both online and cookbooks. I've considered using Evernote, but am wondering if that's actually the best way to do this? [more inside]
posted by matildatakesovertheworld at 8:45 PM - 19 answers

I am making Thanksgiving dinner for the second time. A couple of years ago, I made this sheet-pan dinner for two. But now there will be a total of three adults. Can I just increase the ingredients of this recipe by 50 percent, or do you have another suggestion? I started looking for a sheet-pan holiday dinner for three or four, but I got overwhelmed by the choices. [more inside]
posted by NotLost at 8:10 PM - 5 answers

For most of my life, I’ve considered the default color of both cheddar and American cheese to be yellow. I’ve always been aware of the existence of white cheddar and white American, but those have always seemed to be variations, like green tomatoes or blue corn tortillas. But not in New England. Why? [more inside]
posted by kevinbelt at 4:18 PM - 25 answers

I add kale to my smoothies. Two weeks ago, I bought a big bag of kale from the grocery store and took out some of the kale to make smoothies. I put the (clipped) bag back in the refrigerator for a few days, then put the bag in the freezer so I could save it for the next batch of smoothies (later this week). I believe the kale was put in the freezer before its expiration date. Is this okay/safe? [more inside]
posted by dubious_dude at 7:04 AM - 9 answers

I'd like to make a big batch of egg rolls and freeze some of them to eat later. Do I cook them before freezing or can I freeze them raw? Or maybe I should not do this. If you've tried it, I'd love to hear about your experience.
posted by entropyiswinning at 6:37 PM - 6 answers

I'm trying to track down an eggnog recipe I used about a decade ago. Twist: I'm pretty sure it was from a sexologist! [more inside]
posted by Devika at 4:42 PM - 7 answers

GiftFilter: Hobbyist mixologist friend loves reading, and loves cocktails. Recipes are plentiful and abundant, but is there a good book about history, origins, cocktail evolution, or fun facts that comes to mind? Current contenders include Imbibe! and I’m Just Here for the Drinks, but I would be grateful for your suggestions.
posted by nathaole at 11:23 AM - 21 answers

I love eating canned sardines and herring as snacks, they are delicious and filling. But I can only eat them when everyone else is out of the house because my whole family thinks the smell is absolutely awful. Is there anything else that is as tasty, full of protein, and as easy, but less smelly? Restrictions: no cooking and shelf-stable. [more inside]
posted by Tehhund at 7:35 AM - 22 answers

We are hosting Thanksgiving this year and I’d like to try out a new side dish or two. [more inside]
posted by sciencegeek at 2:27 AM - 36 answers