My son has gone off to college and has met many interesting people. While eating in the cafeteria with new friends, one of them announced that cole slaw was 'Old People Food'. When asked to back this up, son said "I've never heard that before, and I happen to like cole slaw". When he told this story at home we were dumbfounded - not that he liked cole slaw, but that there was such a thing as 'Old People Food'. So I googled it, and apparently it is a thing, and it is distinct from comfort food. So, what foods do you think are 'Old People Food'?

Comment Submission Error

Your comment submission failed for the following reasons:
I got this error upon submitting, though my post seems to have submitted correctly:

Publish failed: An error occurred publishing entry 'Cook the Book: 'How to Cook Gluten-Free'': Publish error in template 'Mobile Individual Entry Archive': Error in tag: Can't find included template module 'adMobile320x50'

Return to the original entry.

I need to figure out finger food for a crowd of teenagers, up to 100 people.

I'm a board member for a small non-profit group that is trying to bring the arts to our small community. We've been booking performances featuring area music groups (jazz, blues, folk) and we also provide some food. Typically with have cookies, crackers and cheese, coffee, and hot water with tea bags and hot chocolate mix. But this Saturday we are having a different kind of performance - it's a group of High School Juniors that play classic rock. We expect a much younger crowd and we had talked about providing different snacks, but never got down to specifics. This morning I got an email saying they wanted me to figure it out. Chips and dip/salsa was suggested, but we have a carpeted floor and I worry that it might be messy. We have the food out when people arrive and there's usually an intermission, so food that tastes best warm will not work well, as we don't have kitchen facilities.

Any suggestions will be appreciated.

I have been purchasing a brand of flour tortillas for a couple years now, but lately I've noticed that they are almost always stuck together and will break if I try to separate them while they're cold. I don't know whether this is a problem created by the manufacturer or is caused by the way the store handles the tortilla packages.

I tried calling the grocery store and they suggested I bring them back and they will refund my money. This is great, but extremely inconvenient since I usually don't open a package until I'm ready to use it. At that point I want to eat them - not dig through the cupboard to find my receipt, jump in the car, and drive to the store.

I tried explaining this to the person on the phone but they didn't seem to get it. I thought that once I reported an item as defective then it was their responsibility to do more detective work - not for me to keep returning defective products.

I did offer to try buying them at another store.

So what do you do in a situation like this? Do you buy something and open it after purchase, but before leaving the store?

Actually I have considered just making my own. This last time at the store I noticed that the price had gone up quite a bit while I wasn't paying attention. I made my own years ago when we lived in Dubai and tortillas were hard to come by. But the reality is that my time is limited, I just can't make everything I eat from scratch.

I've been experimenting a bit with curing my own hams. My first attempts were with 2 pound pieces of pork loin, roughly 3x5x6 inches. They turned out okay, kind of like large Canadian Bacon. I thought I would try a larger piece for Easter and got a 6 pound pork shoulder/Boston Butt, about 7x9x4 inches, with a bone at one end. It was tasty, and even better than my first 2 attempts because this time I got the right amount of salt.

But there was a spot in the middle of the boneless end about the size of a large egg that the cure didn't reach, and was just roasted pork. I brined for a week, from Saturday to Sunday, and from what I've read online that should be long enough. Do you have any idea what I might have done wrong, or could it just be the cut of meat and the position of the bone that prevented the cure from reaching the middle?

We're heading out of town for the weekend and I've done some online seaching to try to find somewhere interesting to eat at our destination. I was surprised at the lack of online menus/websites for local restaurants. I would think this would be a great way to let potential patrons know what you serve, hours of operation, etc, for local people as well as people just passing through. Why don't more restaurants have an online presence? Is it just too expensive to get a site designed? I know hosting is pretty cheap.

We're heading to Kansas City for the weekend and will be spending Thursday night in Liberty Mo. I've tried looking online for restaurant ideas for our evening meal, but didn't find much information. It would be nice to eat at a non-chain restaurant. Does anyone have any favorite places to recommend?

Between our Cajun, Asian, and Indian dishes we tend to eat a lot of rice. For years we had been buying giant bags of Uncle Ben's Converted Rice at Sam's Club. But feedmillboy wanted to try something new so we got a 20 pound bag of Basmati rice this last time.

I've had Basmati rice before so I thought I would like it, but whenever I cook with it at home it's as though I've used almost no spices at all. For awhile I thought something was wrong with my taste buds until I realized this only happened with the dishes I served over this rice.

Is this normal with Basmati rice? Do I need to add more spices? The rest of my family has had no complaints so maybe it's just me.

We do have access to some local Asian food stores so I do have other rice options. Do you have a favorite variety of rice to recommend?