Help a clueless student eat on a $100/month budget. [more inside]
posted by GrooveStix at at 10:28 PM - 18 answers

I love ginger snaps. I love pumpkin. How can I make pumpkin snaps? [more inside]
posted by oflinkey at at 4:21 PM - 8 answers

i'm looking for a romantic vegetarian friendly restaurant in st. louis [more inside]
posted by the druid at at 1:29 PM - 3 answers

Any recommendations for a cooking blog with an emphasis on Chinese recipes? [more inside]
posted by pravit at at 10:44 AM - 4 answers

Looking for the perfect ~$25 wine-related gift. [more inside]
posted by rossination at at 7:33 PM - 17 answers

Help me make some corn on the cob that doesn't come out stiff. Looking for tried and true methods for boiling or BBQing corn on the cob. [more inside]
posted by B(oYo)BIES at at 1:21 PM - 36 answers

I have a tub of "white type" miso paste. What are some yummy things I can do with it?
posted by sevenyearlurk at at 11:56 PM - 13 answers

What does the "UVA" mean in Andre's "Cold Duck UVA"? [more inside]
posted by grobstein at at 7:35 PM - 4 answers

Where's the best place to keep up-to-date on amateur cooking competitions around the United States? [more inside]
posted by nitsuj at at 8:03 AM - 1 answers

(old?) Vancouver Buddhist-style "ketchup gluten" recipe. How do they cook the gluten with the sauce-which-isn't-a-sauce? [more inside]
posted by porpoise at at 11:09 PM - 1 answers

Going to a conference in Sydney next week. Can anyone recommend some good cheap single serve eats in CBD? (Will probably live off foodcourts in Haymarket but was wondering if there's anything some native Sydneysiders could recommend.)
posted by BAKERSFIELD! at at 4:51 PM - 7 answers

My birthday is coming up, and in my search for something novel and exciting to do I was told that somewhere in Seattle (possibly in the Lake Union area) there is a restaurant where you can bring a group of people, select a menu, learn how to prepare it, and then feast on the fruits of your labor. Does anyone have ANY idea if this place exists, and if so where it is??? Google has failed me utterly.
posted by evilcupcakes at at 3:54 PM - 6 answers

So this morning I took my lunch out of the fridge and bagged it up so I could take it to work. But I totally spaced out and left it sitting on the kitchen counter. Think itll still be good when I get home tonight? [more inside]
posted by ElmerFishpaw at at 1:43 PM - 20 answers

What can I do with all these steamed mussels? [more inside]
posted by Wroksie at at 11:33 AM - 15 answers

I have copious amounts of coconut cream and coconut shavings. What food-item (ie: not 20 galleons of piña colada) can I make with those ingredients that would require as little additional ingredients and effort as possible. And if you would have a bare-bones recipe at hand, it would be very much appreciated. :) [more inside]
posted by ruelle at at 11:46 AM - 18 answers

[ChicagoFilter]Any recommendations for good take-out-ish lunch places in the chicago loop? [more inside]
posted by specialnobodie at at 9:54 AM - 10 answers

There is a small pile of garden zucchini that has been sitting on the kitchen counter for about two months, right between the sink and an always-open window (to let in the Cleveland summer). Should I eat it?
posted by waxboy at at 9:41 PM - 21 answers

What's good to eat at Russian-immigrant grocery stores and bakeries? [more inside]
posted by Bookhouse at at 12:33 PM - 10 answers

Steamed Rice with what? I'd like to use my rice cooker more often. I'm looking for recipes that take five to ten minutes that I can add / pour over / serve next to my steamed rice. Bonus: What are some things I can add to the rice cooker as the rice is being cooked to make it a one pot meal?
posted by bigmusic at at 11:12 PM - 34 answers

I want to make popsicles. Actually, quiero hacer paletas. I can NOT find paleta molds. Help?? [more inside]
posted by Ambrosia Voyeur at at 12:18 AM - 15 answers

What onions have the most potent flavor? How can I find them? [more inside]
posted by a robot made out of meat at at 8:18 PM - 13 answers

Fig Filter: Is it too late to buy or acquire 10-20 pounds of fresh figs in or near Austin? [more inside]
posted by Pants! at at 1:48 PM - 4 answers

What should I do with these fresh (not dried, not canned) black beans? [more inside]
posted by Airhen at at 9:10 AM - 13 answers

MeFi Foodies: Can you recommend good (cheap-ish) eats in or around Philly's Convention Center and Art Museum areas? [more inside]
posted by missuswayne at at 7:46 AM - 10 answers

What, if anything, do I need to replace on my Ameda Purely Yours breast pump, after 2 years' hiatus? [more inside]
posted by leahwrenn at at 1:25 PM - 3 answers

Why are floating mussels to be discarded before cooking? [more inside]
posted by defcom1 at at 3:26 AM - 8 answers

I've started drinking tea during the summer in the middle of the day for a little pick-me-up. How would you suggest someone cope during the school-day without resorting to coming off of this wonderful addiction? [more inside]
posted by guptaxpn at at 2:16 PM - 24 answers

Help me decide on a menu for my boyfriend's birthday dinner. Two requirements: lamb and beets. [more inside]
posted by LittleLisi at at 10:36 AM - 8 answers

I'm looking for unusual/exotic/foreign breakfast ideas - I've become tired of the usual cereal option, and would like something new. Doesn't matter if it needs cooking, because I have plenty of time, and should preferably be relatively healthy.
posted by PTCHFRKR at at 2:56 AM - 38 answers

Recommendations for breakfast and lunch in/ around downtown Vancouver, BC, please. [more inside]
posted by queseyo at at 12:20 AM - 18 answers

A scorching hot day and a bottle of wine just arrived off the UPS truck. This bottle of cab must be 90-95F! How to care for this wine now? [more inside]
posted by artdrectr at at 7:20 PM - 6 answers

Looking for some good make-ahead appetizer recipes for an upcoming afternoon get-together. [more inside]
posted by smalls at at 5:12 PM - 14 answers

How do cooks figure out which tastes go well together? [more inside]
posted by reenum at at 12:03 PM - 38 answers

I want to make some animal-shaped food. I would prefer savory to sweet, and I do not want to use a mold or a cookie cutter to achieve the animal shape. [more inside]
posted by waltzing astronomers at at 11:36 AM - 19 answers

Yet another baking question...this time I'm looking to figure out some good recipes to bake in Northern Europe [more inside]
posted by melissam at at 9:43 AM - 15 answers

I'm sitting on the Block Island ferry, enjoying a spicy bloody marry, and wondering if there are other alcoholic drinks with bite. What are your favorite fiery drinks?
posted by splatta at at 9:21 AM - 21 answers

Any ideas on a recipe to make a cream filling for my cookies that will approximate the texture of the filling in Carr's Ginger Lemon Cremes? [more inside]
posted by merocet at at 10:49 PM - 6 answers

Help me identify a bar in New York from my friend's very vague description of its decor! [more inside]
posted by szechuan at at 2:57 PM - 2 answers

Help me identify a peach! I work for an orchard. We planted what we were sold as doughnut peach trees but they're not bearing doughnut peaches; they're bearing mystery peaches. [more inside]
posted by veggieboy at at 2:17 PM - 10 answers

What happened to the Holland Bar in New York? I walked past and the gates were down! The phone is not being answered. Yet another NYC dive gone? What are my alternatives?
posted by monospace at at 1:21 PM - 8 answers

NYCFilter: I need to find the best Sunday brunch in Brooklyn, preferably around Park Slope, Prospect Heights, Fort Greene or Crown Heights. [more inside]
posted by youcancallmeal at at 12:12 PM - 13 answers

Bakingfilter: Fridge to oven? No problemo or madness? I want to bake a cake tonight (a pflaumenkuchen) that's been sitting in the fridge all day. Do I need to let it warm up to room temp before I bake it (recipe says 350 F for 40-45 min) or can it go straight from the fridge into the oven? It's in a metal pan, so I'm not worried about anything breaking. Burning the cake would be a sad thing, however.
posted by longdaysjourney at at 4:58 PM - 6 answers

Good all-season low-temperature breads or tips? [more inside]
posted by 1f2frfbf at at 9:28 AM - 5 answers

I've read all the food questions. I have a new one. I need portable foods that don't need refrigeration or heating that can keep me alert and satisfied for 12ish hours. [more inside]
posted by bilabial at at 8:51 AM - 15 answers

Ever notice the fish tanks with koi carp near the entrance in many Chinese restaurants? A friend told me that they are actually there to indicate (perhaps through the number or type of fish?) whether the restaurant owner has paid up to the local Chinese mafia (triad). Is there any truth to this or is it just another urban legend?
posted by sour cream at at 8:32 AM - 21 answers

I'm following a recipe for bread I got from mom, but have ended up with too many loafs that look like this. What to do? [more inside]
posted by monocultured at at 7:14 AM - 13 answers

Can I find good, interesting oysters in Austin, TX? [more inside]
posted by the matching mole at at 8:44 PM - 5 answers

Help "a meat-atarian" nourish herself post-jaw surgery. She needs ideas or recipes for pureed-consistency foods "that aren't gross". (Her words in quotation marks - she's very picky about food.) [more inside]
posted by jb at at 1:19 PM - 32 answers

Desserts for people who don't like sweet stuff? [more inside]
posted by whatzit at at 6:39 AM - 31 answers

What kinds of foods could I make (cookies, etc) and put in a care package that would be good for someone who is on a weight loss plan? [more inside]
posted by Salmonberry at at 5:00 PM - 20 answers