Questions in the Food & Drink category.
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November 26

My dad's last request - a shot of bourbon

My dad loved the movie the hustler and drank JTS Brown his whole life until he quit drinking a few years back. I'm sitting with him in hospice now and he made a last request that I get a bottle of JTS Brown and pour a shot for everyone at his funeral. He knows how much I love bourbon (because of him) and that I'll get this done for him. Except Ive never seen it in Florida (sorry, I'm in Florida) and can't seem to find it online for shipping. [more inside]
posted by chasles at 5:29 PM - 7 answers

Effect of replacing cream with milk

If I replace cream with milk in my persimmon pudding recipe, will the texture be the same? [more inside]
posted by nantucket at 12:19 PM - 8 answers

Hock lock in stock! Toxic?

We brought home a turkey carcass to make stock and did so using a pressure cooker. However, after removing the carcass, we found the hock lock (the little plastic tie that holds the legs) still on the turkey! The web generally states that it's fine to cook the turkey with the hock lock in place, but would making stock with it in place cause plastic to leach into the stock?
posted by subocoyne at 9:34 AM - 4 answers

November 25

Un-perdu my pain

I made some spent grain bread last weekend. It was good, but it's stale now. Can I make bread pudding with it? Croutons? French toast? Stuffing? What applications work best for a stale loaf of hearty, dense brown bread?
posted by deludingmyself at 9:52 PM - 15 answers

No soup for you!

I got takeout to tide me over through the holiday but the hot and sour soup is so hot I cannot eat it. Is there a way to tone down the spiciness? [more inside]
posted by kitten kaboodle at 9:08 PM - 11 answers

How can I reduce the heat/spiciness of a dish?

I am making this collards greens recipe and I think I accidentally put in too much red pepper flakes. I’ve got an hour until they are served. Anything I can do to reduce the heat?
posted by andoatnp at 12:09 PM - 6 answers

Will Thy Loaf be Less Pudding

I am obsessed with this bread pudding recipe But lost my way in the search of a French Loaf (translate lazy and ram out of time). I did find a rich cottage Loaf however of some similar texture but with it already im thin slices i wonder if it will be an adequate substitute. I do plan to toast it and cube it with only a mid forearm toss so as not to create mush bug will it hold up? What loaves have you found a good replacement in? [more inside]
posted by The_imp_inimpossible at 3:23 AM - 7 answers

November 24

High-altitude pecan pie

I am making pecan pie and forgot to reduce the sugar for high altitude. How bad is this? [more inside]
posted by NotLost at 7:15 PM - 3 answers

Can I eat this... battery?

I left a couple of batteries (AA or AAA) sitting on an acacia wood serving tray. One of them leaked (with the white salty stuff) and left a small stain. This was months ago. Can the tray be used for serving food (cheese/crackers) or storing fruit again if I sand, re-oil, etc? Or do I just need to throw this thing away?
posted by acidic at 3:49 PM - 7 answers

Can I still (blissfully) drink it?

Can I drink CBD infused drinks after their expiration date? [more inside]
posted by floweredfish at 5:17 AM - 8 answers

Where to buy a pie-appropriate pumpkin variety in NYC?

I want to make a pie from scratch. So roasting a pumpkin or squash, and then using it in a pie. Are there any places that have a good selection of rarer produce that might have these? Also, any variety recs would be very welcome, and any good recipe links if you have ‘em handy. [more inside]
posted by asimplemouse at 2:34 AM - 12 answers

November 23

What color is a tomato?

I saw a picture of a tomato grown from 150 year-old seeds, and it was almost black. Today's color, they said, was a recent phenomenon. [more inside]
posted by alonsoquijano at 4:41 PM - 13 answers

Best place for cocktail shrimp in SF?

I have signed up to provide cocktail shrimp for thanksgiving, and need a supplier in my new city. Ideally I could buy them pre-cooked and fresh, but frozen is ok too. Further down the peninsula is also ok.
posted by Maecenas at 3:54 PM - 7 answers

Can I fix this broken gingersnap pie crust?

Help! I ordered a Mi-Del gingersnap pie crust online (I know, terrible idea...) and it ordered completely smashed up. Is this salvageable? Can I, e.g., put it in the food processor with some melted butter and/or sugar and then re-form it into the pie pan?
posted by unhappyprofessor at 7:41 AM - 6 answers

November 22

Baking with restrictions. Ideas, please!

A friend gave me some delicious homemade pumpkin mochi. I'd like to return the favor by baking them something, but they have dietary restrictions that I (who am blessed with the ability to eat most anything) don't normally have to worry about. Please point me to good recipes // recipes that I can easily substitute ingredients around! [more inside]
posted by isauteikisa at 7:11 PM - 7 answers

November 20

Vicarious NYC food adventures

I'm looking for videos--preferably a Youtube series or channel--that are focused on interesting food in the greater NYC area. [more inside]
posted by wintersweet at 8:49 PM - 9 answers

What would you do with leftover porchetta?

Assume that we have the ramen angle covered. [more inside]
posted by telophase at 6:05 PM - 8 answers

Low-Fat Vegetarian Thanksgiving Dishes

My dad has unexpectedly put himself on a diet and needs a low to no fat Thanksgiving this year. My family is vegetarian and we typically eat all the best sides for dinner, but historically those all have butter and cheese in them because hello, that's what makes them yummy. Care to share some recipes for both dinner and dessert with us? Allergies: soy, coconut. Thank you!
posted by Hermione Granger at 2:42 PM - 20 answers

Talk Turkey to Me!

What are your favorite and/or most interesting recipes (or general ideas) for leftover turkey? [more inside]
posted by the primroses were over at 2:41 PM - 19 answers

November 19

Mid-Bake Pause

I am going to make Swedish cardamom buns this weekend. I've done them before, but always start to finish in the same day. This time, I'd like to start them on Saturday evening, and finish them Sunday morning. Where is the best place in the recipe to stop for the overnight, and how long should I let them sit out the next morning before finishing the recipe?
posted by NotMyselfRightNow at 11:36 AM - 5 answers

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