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2
votes
3answers
32 views

How to parcook a casserole?

I have a wonderful mousaka recipe which involves layers of baked potato, eggplant, and beef. It is topped with a cheesy bachamel and cooked until golden brown on top. It is very similar to a lasagna. ...
1
vote
1answer
70 views

Are gourd leaves edible?

That is, the leaves of a gourd, I know a lot of menus include the fruit of the gourd, but not the leaves. I am looking for a way to eat them, if possible maybe I can include in a dish or maybe a ...
2
votes
3answers
163 views

Do chefs use customer feedback to improve dishes? [closed]

I understand that chefs can gauge the quality of a dish by monitoring its popularity. However, suppose a chef wants to improve an existing recipe, how might he/she do that? Will the chef rely on ...
3
votes
2answers
47k views

How much prime rib should I plan per person?

I plan on cooking a prime rib for an upcoming dinner party for eight adults. I would like to have enough beef leftover to make a soup or stew. I plan on cooking the prime rib to medium rare. Is it ...
6
votes
6answers
63k views

How much turkey should I plan per person?

For the holidays, I plan to do a turkey, but I need to order in advance since the place I'm buying from is popular and usually sells out in pre-orders. Estimates of how much turkey to plan per person ...
1
vote
1answer
366 views

meal planning software with collaboration and sharing

Me and my wife are technophiles. We've had a fair amount of success organizing aspects of our life using RememberTheMilk for lists and google calendar for a shared calendar. Recently we've wanted to ...
1
vote
1answer
275 views

What dishes are paired with agnolini in Mantuan cuisine?

I am preparing agnolini alla mantovana and I would like to pair the dish with a second course and side in classic Mantuan style. source Mantuan cuisine is famous for its "set meals". What are the ...
-2
votes
1answer
180 views

Creating meal plans [closed]

I really do not know where to place this question but since this is food related might as well post it here. I am currently making a web application regarding meal plans where the User will input his ...
1
vote
1answer
151 views

How to work around a fussy eater and limited use of the kitchen (and a small budget)? [closed]

So, I live in a flat on the side of my Fiancés parents house but we share their kitchen, and I dislike being in there for too long as I don't really get along with his parents - that's the limited use ...
5
votes
2answers
231 views

How to cook and plan meals when ingredients are not reliably available?

My wife and I have just moved to Mozambique Africa for her job. She works all day it's my job to do the cooking. I've never been much of a cook, but I could always follow a recipe and the results were ...
5
votes
4answers
314 views

How do I skip the planning and shopping?

I really enjoy cooking. I enjoy the creativity, the experimentation and trying new foods. I HATE the planning, list making & shopping. Is there any service or "technique" for avoiding ...
3
votes
1answer
2k views

How to judge quantity of fresh pasta dough per person

Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta ...
22
votes
11answers
4k views

What can I cook for Indian guests without trying to mimic Indian cuisine?

I am raised in Belgium, with the Belgian cuisine related to the French and (to a much lesser extent) the German. I'm having Indian friends over for dinner and I don't know what to cook for them. Last ...
0
votes
3answers
8k views

What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze? [closed]

On the heel of @ElendilThetall's question: Accompiniments for satay, I'd like to know the following. About a year ago I found this great recipe for Ostrich Fillet, which is basically flash fried in ...
1
vote
4answers
3k views

What are some appropriate accompaniments for satay? [closed]

I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian coleslaw of white cabbage, chilli, carrot and lime juice, but it ...
7
votes
1answer
272 views

How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible? [closed]

I'm going on a 12 day hike with my boyfriend in a couple of months. We'll be at a mountain station that has limited supplies (e.g. meat) for sale every couple of days, but ideally I want to carry as ...
27
votes
13answers
2k views

How do we escape the cycle of bad college eating?

Mouseover text: And yet I never stop thinking, 'sure, these ingredients cost more than a restaurant meal, but think how many meals I'll get out of them! Especially since each one will have ...
3
votes
2answers
4k views

What are the best high-calorie high-alkaline low-acid recipes or foods (to avoid gastritis)?

My wife has constant gastritis, and it hasn't been very responsive to medication. She's good about sticking to alkaline, non-acidic foods to keep it under control, but they're so low in calories she ...
3
votes
7answers
1k views

Meals to cook using a whole chicken

I recently started buying locally-grown chickens. When it comes to buying chicken this way, it seems my only option is to buy a whole chicken. Right now I only know one way to cook a whole chicken, ...
1
vote
3answers
177 views

Do popovers serves as the starch and the bread in a meal?

I found an interesting recipe for Roquefort popovers and wanted to serve along side of filet mignon and grilled lobster tail, with potatoes and salad. Should I leave out the potatoes?
3
votes
3answers
1k views

I need help to plan a Menu: 10 people, dinner with lovely friends at home

I am planning to prepare a menu for friends at home, on saturday. I need it to be easy, relatively fast and tasty. Following this rules (and being italian) I need: appetizer pasta second course ...
15
votes
1answer
1k views

From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?

In North America (i.e. U.S. and Canada), a typical supper progression is as follows: Appetizer (optional) Salad or Soup Main course (which is called "entree" -- in Europe, "entree" means starter) ...
1
vote
2answers
325 views

Adding Meat to Pasta Caprese

I absolutely love pasta caprese. I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant. It's a great dish. I also don't ...
13
votes
5answers
1k views

How to do English breakfast at home

I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beans as I shouldn't eat them). Now, how can I do it at ...