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[sticky post] Sticky Post

Mar. 16th, 2012 | 06:10 pm
posted by: tma in ask_me_anything

Welcome to Ask Me Anything, a community for asking, and answering, some of life's less Googleable questions.

If you're new, please check out the community profile. As with an empty swimming pool, there's just a few things we'd like you to be aware of before diving in head first.

Feel free to join us on our IRC channel - the chat channel details are in the profile page above. Mibbit and browser add-ins like ChatZilla are easy ways to get into it even for the non-tech-savvy!

18/01/14 Current Community Events and Info:
Darcie was going to change the sticky but didn't. Some crap about buying a house, I find it hard to believe she's too busy to be online all of the time.

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(no subject)

Jul. 5th, 2014 | 09:58 am
posted by: mrflagg in ask_me_anything

Is this really what passes for reasonable discourse in AMA these days?



no wonder this place has gone to shit

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The cookbook is called Meatless. That info was in the poll question until the lj fucked my poll up

Mar. 20th, 2013 | 06:04 pm
posted by: mrflagg in ask_me_anything

Poll #1903291
Open to: All, detailed results viewable to: All, participants: 81

Which of these dishes from Martha Stewart's latest cookbook appeal to you the most?

View Answers
Portobello-and-Zucchini Tacos
14 (17.5%)
Harvest Vegetable Galette with Greens and Goat Cheese
11 (13.8%)
Mushroom, Spinach, and Scallion Tart
13 (16.2%)
Asparagus-and-Lemon Risotto
13 (16.2%)
Roasted Sweet-Potato Salsa
5 (6.2%)
Kale Slaw with Red Cabbage and Carrots
2 (2.5%)
Stuffed Acorn Squash with Quinoa and Pistachios
6 (7.5%)
Creamy Broccoli-White Bean Soup
7 (8.8%)
Warm Edamame Salad
3 (3.8%)
New Greek Salad
6 (7.5%)

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(no subject)

Nov. 7th, 2012 | 07:45 am
posted by: hashishinahooka in ask_me_anything

Yesterday, I thawed out some chicken in the microwave. I only cooked two pieces because I have a toaster oven, and that's all I could fit, and I didn't have energy to keep nuking food all night. I put the other pieces in the fridge. The sites that explained how to thaw in the microwave said all pieces had to be cooked right away.

Are they safe to eat at all or should I just throw them away?

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(no subject)

Nov. 1st, 2012 | 02:24 pm
posted by: anfractuousity in ask_me_anything

Should I cook chard the same way I would cook kale (sauteed with chicken bouillon, garlic, and cayenne) or does it require alternate treatment?
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Dictate my meals for me

Oct. 29th, 2012 | 02:19 pm
posted by: juniper_mermaid in ask_me_anything

What are the last several things you cooked (or ate) for supper? i'm out of inspiration and out of love with cooking and eating, but i still have to feed people.
edited because 10 was overkill and i'm happy for any responses at all.

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(no subject)

Oct. 25th, 2012 | 02:06 pm
posted by: anfractuousity in ask_me_anything

We have two kohlrabi stems? heads? whatchamacallits. What is your favorite thing to make with kohlrabi? We've never tried it before.
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(no subject)

Oct. 18th, 2012 | 11:40 am
posted by: anfractuousity in ask_me_anything

We have two fresh beets. What should I do with them? I've never cooked with beets before, let alone fresh ones.
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Serious question

Oct. 18th, 2012 | 10:38 pm
location: China, Heilongjiang Sheng, Harbin
posted by: la0wai in ask_me_anything

How does one stop sucking at cooking?

Posted via LiveJournal app for iPhone.

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(no subject)

Oct. 12th, 2012 | 08:42 am
posted by: ex_swaggerd in ask_me_anything

My mom wants to host a potluck-type lunch next week for herself, my sister, and me. She has been wanting to try new things and so she came up with the idea that we each have to make a dish from a different country/culture. I can't do Mexican because I live with one so that's hardly new, and I feel like Asian is too familiar as well. Is there anything European that is cheap and easy to make? We do have a European market if that makes a difference. 

ETA: I forgot to add that German would be especially fun since my mom lived there for a few years and we have such strong German roots. But any Euro cuisine would be fine.

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Please dictate my life for me.

Oct. 8th, 2012 | 01:23 pm
posted by: anfractuousity in ask_me_anything

Our Farm Fresh to You delivery service sent us a 1-lb bag of sweet potatoes in our most recent box. What should I do with them?! =)

The only things I can think of would be pie or sweet potato bread or fries (which I'd rather not make), and I'm interested in hearing other suggestions.

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(no subject)

Oct. 6th, 2012 | 11:32 am
posted by: yuriko in ask_me_anything

Okay, AMA, I suck at cooking. I'm trying to make this recipe for Thanksgiving dinner: http://cheese.food.com/recipe/herbed-quinoa-salad-54017

Now, you'll notice that the ingredient list does not contain chives. But step 12 says add chives!! And it never says anything about the shallots, which ARE in the ingredient list! (I didn't even know what a shallot was until recently!)

Since I bought shallots and not chives... what do I do with the shallots? Should I cook them? I assumed I'd put them in on the same step. Also, I could old find dried tarragon, not fresh - so what's the dried equivalent of 1/4 cup fresh tarragon?

Halp me to not poison my family please D:
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Japanese cooking

Oct. 3rd, 2012 | 03:39 pm
posted by: newwaytowrite in ask_me_anything

For the last three months we have been delving into Japanese cooking. We have made sushi several times but this last foray has been more of the everyday Japanese at home cooking.

Our favourite sushi chef is going on his annual vacation to Japan. He has been very encouraging as we get a feel for the food of his homeland and has offered to bring us back some ingredient  we might want.


I ask you AMA people. Any thing we should be asking for?
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(no subject)

Oct. 3rd, 2012 | 06:34 pm
posted by: bonzifan in ask_me_anything

When it comes to cooking, a lot of people say I'm not a very good cook because they don't like the food I cook, for me.  The truth is though, that when it comes to food preparaition, I happen to dissagree with the general population about what tastes good.

Bacon for example, I like to be soft, the fat still white.  I don't like it if it's crispy - it tastes slightly burnt.

How about you - what general cooking "ideals" do you dissagree with?
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I can't seem to get this right!

Oct. 2nd, 2012 | 09:36 am
posted by: mrspizzapoop in ask_me_anything

How do you steam veggies so they don't come out limp and total mush? I even bought a veggie stove top steamer and they came out mushy. Not sure what I'm doing wrong. Frustrated....

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(no subject)

Sep. 2nd, 2012 | 05:49 pm
posted by: taleofaredhead in ask_me_anything

Do you have an awesome chicken and dumplings recipe that you'll share? Bonus points if its in a pressure cooker.

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More help with meals

Jul. 20th, 2012 | 06:01 pm
posted by: incognita in ask_me_anything

It seems like we get a lot of these cooking-related questions lately. Here's my dilemma:

From lunch on July 23rd until dinner on July 29th I will be unable to cook anything. That's seven days of no cooking. I will have no pots, no pans, no cookie sheets, no cake pans, no microwave, no stand mixer, no large bowls, nothing. I will have an oven, but nothing to put the food in inside the oven. This means that the most I can use the oven for is pre-packaged meals from the frozen section of the grocery store (ick) or toasting bread. I do not want to go out to eat for every meal for seven days and will not even entertain that as an option at this point in time.

What the fuck am I going to feed my family of three (me, boyfriend & 14 year old daughter) for seven days with no cooking equipment in the house?

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(no subject)

Jul. 9th, 2012 | 04:19 pm
posted by: ex_swaggerd in ask_me_anything

I decided to use a pineapple brown sugar glaze for our pork roast for dinner tonight. I thought the recipe said to add some of the glaze at the beginning and then add the rest little-by-little in the last hour. I just read it said to add it only in the last hour. Did I just screw up our dinner? There are pineapple slices all over the roast if that makes a difference.

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(no subject)

Jun. 6th, 2012 | 01:31 pm
posted by: ex_swaggerd in ask_me_anything

What are some ways to use hamburger meat/ground beef that isn't burgers, spaghetti, meatloaf, tacos, or burritos?

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(no subject)

Jun. 4th, 2012 | 12:26 am
posted by: nanini in ask_me_anything

You're on Masterchef. That means you can cook, so that's sorted and hypothetical enough for some.

Your next challenge is to cook a dish that represents you. It's the "You on a Plate" challenge!

There's an open pantry and you can cook whatever you want (remember, you're a great cook so your real life limitations aren't a problem here).

What are you cooking? Bonus points for a why.
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Is that its brain?

Jun. 1st, 2012 | 07:09 pm
posted by: ditaykan in ask_me_anything

Fish heads disintegrate in hot water.

What culinary discoveries have you made?
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alternate cooking pans..?

May. 25th, 2012 | 07:46 pm
posted by: twilight_near in ask_me_anything

I really want to make some green bean casserole, but we don't have a casserole/cooking pan. I've got a cookie sheet, a bunch of skillets, and a lot of other stove tops, but no casserole pan. Is there anyway to make it without the pan?
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(no subject)

May. 10th, 2012 | 04:59 pm
posted by: ex_swaggerd in ask_me_anything

I want to make a salsa verde tonight. I found this recipe and I have everything for it, only I just have about 6-8 tomatillos. How would I adjust the amount I use for the rest of the ingredients?

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cooking with beer

May. 8th, 2012 | 09:31 am
posted by: doerofnone in ask_me_anything

My mom came to visit and left 4 bottles of Kaliber (alcohol-free pale lager) in my fridge. She doesn't drink alcohol, but I guess she likes the taste and the camaraderie. My husband and I aren't going to drink them, and I can't think of any friends who would take them. I don't want to waste them, though.

Can you guys suggest recipes that call for beer, or any other creative ways of using it up? I'll probably do some chili, and I'd prefer to avoid beer batter and beer bread.
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(no subject)

Apr. 25th, 2012 | 01:23 pm
posted by: mrflagg in ask_me_anything

What do you stuff your chickens with?

Read more...Collapse )

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(no subject)

Apr. 23rd, 2012 | 06:21 pm
posted by: t3hlorax in ask_me_anything

So I just made some baked macaroni and cheese for a potluck I'm going to tonight. Unfortunately, it is 6:20 and the potluck is at 8.

Any suggestion on how to keep the mac and cheese warm, but not cooking it, until then??

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making dinner

Apr. 5th, 2012 | 03:39 pm
location: portland, or
music: flux pavillion/./gold dust
posted by: violentviolet09 in ask_me_anything

Tilapia, chicken, sausage, or ground turkey?

I also have tofu, but not a lot to do with it....
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Another intellectual poll from me

Apr. 5th, 2012 | 11:05 am
posted by: mofoburrell in ask_me_anything

Poll #1831534
Open to: All, detailed results viewable to: All, participants: 104

A recipe calls for 1 clove of garlic. How much garlic do you put in?

View Answers
I am a vampire
6 (5.8%)
half a clove
1 (1.0%)
1 clove
28 (26.9%)
2 cloves
31 (29.8%)
3 cloves
16 (15.4%)
more than 3 cloves
12 (11.5%)
what are these "cloves" you speak of? I work only in heads of garlic
10 (9.6%)
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FUCK YEAH COOKING

Mar. 31st, 2012 | 07:14 pm
posted by: teapunk in ask_me_anything

- Have you ever tried a new recipe and gotten it exactly right on the first try?

- What recipe was it? How do you make it?

- What are some of your favorite 'never fail' recipes? How do you make them?

Inspired by the fact that I love food way too much for my own good. My own answers + pics are under the cut:

Oh god yes nom nom nomCollapse )
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(no subject)

Mar. 29th, 2012 | 07:14 pm
posted by: whorishness in ask_me_anything

How many pots/pans do you use when making dinner typically?

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(no subject)

Mar. 24th, 2012 | 05:00 pm
posted by: ex_swaggerd in ask_me_anything

What are some of your favorite recipes that are healthy, delicious, and appealing to non-adventurous eaters?
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dictate my dinner

Mar. 24th, 2012 | 04:11 pm
posted by: mizbhaven13 in ask_me_anything

My neighbor just brought me a paper grocery bag full of vegetables from her grandmother's garden. I have potatoes, carrots, broccoli, turnips and turnip greens. What sort of yummy things should I create with all this fresh, vegetabley goodness? Suggestions & ideas are welcome, and recipes are greatly appreciated!
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(no subject)

Mar. 24th, 2012 | 02:59 pm
posted by: shout_along in ask_me_anything

Describe the key ingredients for your perfect salad or sandwich.

My salads need spicing up.

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Ramen ingredient

Mar. 23rd, 2012 | 09:13 pm
location: Canada, Ontario, Peterborough
posted by: jodete in ask_me_anything

So being the broke student I am, I'm quite fond of ramen noodles. I'm a bit confused about one kind though. Pics under cut.

Read more...Collapse )

Posted via LiveJournal app for iPhone.

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(no subject)

Mar. 22nd, 2012 | 09:50 am
posted by: cakesobule in ask_me_anything

I was taking a lovely spring drive yesterday and I found a place selling local honey! It's close enough to my house that the bees could have visited MY FLOWERS, which I find delightful. I tasted it and it is amazing.

What should I make with it? I will use it for my tea, of course, but do you have any recipes for baked goods that involve a lot of honey / really let the taste of the honey shine through?

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(no subject)

Mar. 16th, 2012 | 09:05 pm
posted by: anodracs in ask_me_anything

Straightforward (I hope) cooking question.
I'm attempting to make corned beef for dinner tomorrow, but I realized the only pot that I have that's big enough for the meat is metal. Can I cook corned beef in a metal pot without affecting the flavor or quality of the finished product?
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grilling

Mar. 7th, 2012 | 07:00 pm
posted by: amadteaparty in ask_me_anything

What are your favorite foods to grill?

My husband and I just bought our first grill. :) (Though he's experienced in grilling already.) Last week we grilled tuna steaks and tonight we're grilling salmon and veggies (yellow squash, zucchini, mushrooms, onions, and green peppers).

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(no subject)

Mar. 5th, 2012 | 01:09 pm
posted by: manndrea in ask_me_anything

What is your favorite easy somewhat healthy vegetarian meal to make for dinner?

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(no subject)

Feb. 23rd, 2012 | 11:12 pm
posted by: nanini in ask_me_anything

Where do you draw the line on what your kitchen utensils can contain before you stop using them in the kitchen?

"Anything that's not food" is obviously not the right answer because I can think of a million things that I'm sure you wouldn't mind.

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Dictate my life for me

Feb. 23rd, 2012 | 06:51 pm
posted by: frayed_11 in ask_me_anything

I'm feeling uninspired. What should I cook next for my vegetarian cookery blog?

I tend to cook savoury more than sweet and I'm more of a cook than a baker, but I'm open to anything, as long as there's no meat or fish :)

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What is in your supper rotation?

Feb. 16th, 2012 | 05:37 pm
mood: curious
posted by: newwaytowrite in ask_me_anything

I remember about 10 or more years ago hearing that most people who cook rotate about 5 different recipes over the course of the week. I guess this assumes many folks eat out twice a week. 

When I heard this way back when I had to admit it was pretty accurate in my life. And it seemed when I would introduce a new recipe one of the others would simply fade from my repertoire.

My question is ask yourself if that number of 5 seems accurate. If so what are your 5 rotated dishes? If you think you do have more go to meals than 5 ...how many more?

And as a default question if none of the above speaks to your eating habits...how many times a week do you to eat out?

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(no subject)

Feb. 14th, 2012 | 07:52 pm
posted by: what_is_written in ask_me_anything

My husband is craving comfort food, which for him is Hamburger Helper, lol. :*) However I don;t have any ground beef. The only thing I have is leftover pork that I slow cooked and could easily shred up.

AMA, do you think Hamburger Helper would taste okay with shredded pork instead of ground beef?
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(no subject)

Feb. 1st, 2012 | 05:08 pm
posted by: wherearethebees in ask_me_anything

I've invited someone over for dinner & I'm not sure that I'll be able to pick up a key ingredient (red lentils) in the meal I wanted to cook tonight.

In the house I've got eggs, black beans, pinto beans, red quinoa, kale, tomato & apple chutney, scallions, cilantro, limes & a white onion

Help?

Any suggestions will do, doesn't have to be veg or use the above. Bonus points if it pairs nicely with red wine & uses fairly standard ingredients, since my cupboards are mostly bare & the grocers within walking distance are just big boring chains.
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What small appliances should I take to a hotel?

Jan. 20th, 2012 | 01:24 pm
posted by: hellgamatic in ask_me_anything

Long story short, I'm staffing an anime convention next month and I'll be at the hotel for 5 days, 4 nights. One day we will get pizza for one meal, and the con suite will be available for food most of the time, but pretty much just things like ramen and chips. I have various small kitchen appliances and I'm thinking I want to pick the two most useful and take them along with delicious delicious foods. Help me decide which two!! Oh, and cleanup needs to be easy. We will have no garbage disposal or anything like that.

Appliances available:

Folding electric griddle (Could be used for grilled cheese or pancakes...)
giant (really giant) George foreman grill
slow cookers in 3.5 and 7 quart sizes
toaster oven with no rack inside
bread machine...?
tiny coffee pot (I think it makes two cups of coffee at a time)
Toaster
I may or may not be able to borrow a rice cooker...

So, AMA, whatcha think? I'm mainly torn between the first three, but maybe someone will enlighten me as to how amazing one of the others can be. Also, any recipes for me besides coffee-pot-ramen? I want to try to get some real-ish food in me at least once a day!
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Candy

Jan. 6th, 2012 | 12:33 am
posted by: nightmer in ask_me_anything

What's the weirdest, most unusual, and/or most delicious candy you've ever had?

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(no subject)

Dec. 28th, 2011 | 09:01 pm
posted by: frayed_11 in ask_me_anything

When I saw my Grandma over Christmas, she gave me three different-sized ceramic fluted flan dishes that she was getting rid of.

Does anyone have any suggestions of what I should make first? What's your favourite pie/tart?

Ideas are great, recipes are even better :)

ETA: I don't have a sweet tooth, so savoury ideas are preferred. Also I'm a vegetarian - probably should have mentioned that!

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Man enters a cheese shop.

Dec. 28th, 2011 | 02:24 am
posted by: nanini in ask_me_anything

Hey.
Inspired by this post, I've decided to make a list of cheeses I have to eat before I die. I've had a lot, but I'm sure you guys can help me. What cheeses should make the cut? Try to think globally and make it about kinds of cheese, not brands.

Thank you!

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(no subject)

Dec. 24th, 2011 | 12:38 pm
posted by: thedastardfunk in ask_me_anything

For those of you who cook, what is your favorite thing to make for a holiday dinner? Bonus points if it's not conventional!

For those of you that can't cook but love to eat, what's your favorite dish to eat during the holidays? Is part of the reason you love to eat it because of who cooked it?

I love making both traditional and non-traditional dishes. For Thanksgiving I made a traditional dinner of citrus glazed and savory five spice game hens, dressing with apples, dried cranberries, and walnuts, and a green been casserole with homemade cream of portobello mushroom soup and onion panko topping. This holiday I'd like to make something different! Help me AMA, I need ideas!

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It's not very easy to Google!

Dec. 23rd, 2011 | 08:41 pm
posted by: cat_the_knife in ask_me_anything

So this year for Christmas, we decided on a whim to roast a whole duck instead of a turkey or a chicken. I've never in my life done such a thing and am excited about having a new cooking adventure, because.... OM NOM NOM DUCK!! However, I am unsure of how to go about it or how I should treat the duck differently from a chicken, turkey, or other bird. I'm sure I could Google it or improvise pretty well, but I thought it couldn't hurt to ask here, too.

Anybody here ever cooked one of these things and want to give me some pointers on cooking technique, side dishes, sauce, wine pairings.... anything? The duck weighs about 5 pounds if that makes a difference.

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(no subject)

Dec. 19th, 2011 | 10:39 pm
posted by: creativecstasy in ask_me_anything

I'm joining my boyfriend's family for xmas brunch, and planning to make eggnog french toast. I've been told there might not be a griddle or frying pan or counter space at all to cook at the house hosting brunch. I know it's possible to make french toast in the oven, but can I make it in the frying pan at home, and reheat (successfully) in the oven at the host's house? I've never made french toast in the oven, with the exception of putting pieces in the oven at like 200 just to keep them warm until all pieces are done frying. The brunch is 30-45 minutes from home.

What would you do in this situation, AMA?
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