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A dear cousin is getting married in Cape Cod soon - yay! Unfortunately I can't make it and want to get her a nice gift that will keep on giving. [more inside]
posted by melisande at 6:23 AM - 6 answers

I bought this several months ago from a local store. It has remained in the refrigerator since then. I thought I’d finally use it tonight and saw the “sell by May 1.” I am very aware that selling is not the same thing as eating, but still. [more inside]
posted by bunderful at 5:03 PM - 10 answers

Whenever I buy chops, whether from a butcher, or prepackaged from a supermarket, there are usually some small bone shards that I need to be careful of when eating. I think this is because meat is chopped with cleavers (because I've observed this in butcher shops), instead of being cut with a bandsaw. Am I correct in my assumption, and is there a reason for this? [more inside]
posted by snarfois at 6:19 AM - 15 answers

Each of my family members bought, and opened, a giant sweet chili garlic sauce container. We have a small fridge and I only have one solid recipe. My partner is a foodie. What else can I make that uses this up? [more inside]
posted by corb at 12:14 PM - 22 answers

I was given this year's trendy kitchen appliance: a Ninja Creami! Now what? [more inside]
posted by The corpse in the library at 9:36 AM - 11 answers

I made this artisanal Hamburger Helper recipe (yes), ate some of it with my kids and then left it on the stove overnight. All told, out about 12 hours. Kitchen is not overly hot but not cool either (September in NYC). Recipe has ground beef, cream, and cheese. Eat or toss?
posted by Ollie at 5:55 AM - 11 answers

I've become a recent fan of puff pastry and the "season" for the all-butter French-made puff pastry at Trader Joe's has just started. Besides using it for slab apple pie and spinach pie, what else can I make with it? I saw this question and printed a few recipes, but I'm really interested in main dishes (with protein) and maybe some desserts. We're adventurous eaters and have access to ethnic grocery stores. What can you recommend?
posted by DrGail at 3:33 PM - 23 answers

I would love help putting together a meal plan that is tailored to my preferences and restrictions (notably, being a vegetarian) that ALSO meets basic nutritional goals that I know most Americans/myself do not regularly meet (fiber and protein in particular, but also like food pyramid stuff). Who does that? [more inside]
posted by goodbyewaffles at 11:20 AM - 9 answers

Trying to find a restaurant from a couple of decades ago which used stuffed animals as table markers for servers. [more inside]
posted by JustMeToo at 9:37 PM - 0 answers

After some major dental work, I find myself on an extended period of fork-soft diet. I've also lost a concerning amount of weight and am struggling to regain it. I'm a month into this and I'm bored of the textures and the few foods I can find that fit my restrictions. Recipes? Restaurant suggestions? Protein shake recommendations? I'll take any advice and suggestions I can get. [more inside]
posted by MuChao at 1:35 PM - 22 answers

I'm a long time red wine drinker, but last year I switched to herbal tea, brewed cold & lightly carbonated, with a splash of fruit juice and a little apple cider vinegar (less than a teaspoon). I've been drinking it in white wine glasses, partly to make it still feel like an adult beverage. It's time to find a better glass! [more inside]
posted by 2oh1 at 11:45 PM - 20 answers

I unexpectedly was given about 15 fresh jalapenos. I don't usually eat jalapenos except for once in a while I'll add some pickled slices to nachos or tacos. Aside from pickling some of the harvest, what are some other ways to use them up? One idea that is very intriguing to me is using fresh jalapenos to make a green chile crisp. [more inside]
posted by forkisbetter at 2:59 PM - 8 answers

I would like to make uttapam, but I do not have the traditional ingredients for it at the moment, since I would need to order them online. I do have besan chickpea flour, rice flour, all purpose flour, as well as instant yeast and baking soda. I’m not sure if I can mimic a similarity to the traditional ingredients?
posted by RearWindow at 3:29 PM - 2 answers

I am part of a group and for events have become "the cookie guy" and am looking for new/different recipes to try and make. The internet is too full of possibilities so I am looking for a little curation in the form of favorite cookie cookbooks (or websites if it is really their focus not just SEO lists of the to 50 cookie recipes). Thanks!
posted by Captain_Science at 5:18 AM - 26 answers

Flying into LAX this afternoon, driving to a relative’s in Pasadena. We are trying to keep our masks on on the plane. Can you suggest a good taco place that would be a reward when we land this afternoon? [more inside]
posted by Ollie at 7:24 AM - 17 answers

This previous question’s vegetarian Berlin recommendations are excellent. What are additional places good for a college-age long term visitor and their friends without dietary restrictions? Late night döner, wurst, or really anything else appropriate for a younger crowd.
posted by migurski at 9:50 PM - 6 answers

I brought a package of Trader Joe's frozen Reduced Guilt Mac and Cheese to work, and accidentally left if in my bag for 5 hours before I threw it in the work freezer. Fortunately I had a large ice pack on top of it so it was at least semi-cold. However, the cheese, while not "melted", seem to have thawed to the point of being easily broken apart. The M&C is currently in the work freezer, but is it still edible, or should I toss it?
posted by gtrwolf at 1:59 PM - 9 answers

I bought some frozen fish 2 days ago but when I got home realized our tiny freezer was full. On the package it says you can store 1 day in fridge. I forgot about it after the first day and now plan to cook it basically 48 hours after first putting in fridge. Seems fine? [more inside]
posted by unid41 at 10:46 AM - 7 answers

I eat a lot of fish packed in oil…which means that I’m left with little cans of nasty fishy oil. I would like to dispose of the oil and recycle the can without 1. Stinking up the trash in the kitchen 2. Having a fishy smelly recycling bin attract critters or 3. Rinsing lots of oil down the drain to eventually clog it. Has this conundrum need solved?
posted by genmonster at 5:29 PM - 32 answers

Should I start/keep a sourdough starter? And if so, how best to optimize for baking for two people? Snowflakes inside... [more inside]
posted by hydra77 at 3:38 PM - 16 answers