DrGail asks about recipe sites "where every recipe you've tried has been at least very good and most you've tried have made it into the regular rotation? The ones that absolutely nail the deliciousness-to-effort ratio?" Fellow Cooks of Metafilter, Enlighten Me!
"We might be the only glory hole to ever be inspected and certified by the Washoe County Board of Health": aubilenon comments on curious cuisine and haute hijinks at Burning Man in the Hear Us Out thread.
"Easy and quick stuff is what usually works for building habits into my life. What things are you doing to incorporate more fruits and vegetables into your diet?"
By MonicaVereanaWilliams - Own work, CC BY-SA 4.0
If you love cooking and recipes and food and foody things and trivia, lists, tips, quirky history, and/or you love old school web aesthetic, you're really going to love foodreference.com. Find Recipes For a Party Like It's 1999. (Today is Great American Pot Pie Day, by the way 🥧)
Photo by Tom Fisk
kliuless has an in-depth post on "the move by national governments, financial investors and private security forces to snap up food and water resources." Robber barons in the food system.
Photo of lemon couscous and cheese by Lisa Fotios on pexels.com
NotLost is looking for recipes with high return on investment, where the taste, appearance or "wow factor" is much more than the effort, time or money put into the dish.
Photo by American Heritage Chocolate on Unsplash.com
Overthinking a plate of beans? We'll show you overthinking a plate of beans. Or no beans. Depending on your idea of the One True Chili. Please join your host Greg_Ace, for a hot, hot megapost on Texas Red...and Other Chili Recipes.
pirate flag by Identity Photogr@phy (cc by)
Ah, the 17th century, where pirates roamed the seas and one in particular was a reviewer/critic of food he came across. User 'chariot pulled by cassowaries' posted about the amazing exploits of William Dampier, who gave us words like barbecue and chopsticks.
A bowl of kelp noodles
In Ask Metafilter, 'music for skeletons' asked about softening kelp noodles and another member, 'flug', responded with an incredibly informative answer to the chemistry behind the softening.
In Ask Metafialter, doift asks about the best sandwiches you have ever made or eaten.
Recommended: Smitten Kitchen's one-pan farro with tomatoes
In Ask Metafilter, HeyAllie wants to know What's your favorite 5-ingredient (or less!) go-to winter recipe?
duck confit with vegetable (photo from Canva)
Community member 'drewbage1847' shows folks in the Northern hemisphere how to prepare for winter meals with recipes of the French technique of "confit".
Photo by Christina Branco on Unsplash
drewbage1847 has a great post all about honey, delightfully drizzled with interesting recipes. Sweet!
from art by Susan Wilkinson on unsplash.com
at some point the mechanics of the cheese come into play, and what starts out as a faster stream of a continuous connected bead of cheese foam will begin to break apart into a cheese sputter, then a cheese spritz, and eventually a sort of atomized cheese ... SaltySalticid addresses the practical and theoretical issues of faster Easy Cheese in Literaryhero's Ask Metafilter question
MetaFilter started as a community weblog in 1999, later added question and answers, then music by members, jobs, projects by members, a podcast, and finally an area dedicated to meetups.
