Oh, gosh, silly me, you can get it in your supermarket so everyone else can. I immediately retract all my weeks-long odysseys to try and buy it in various places.

Oh

gosh

silly

me

you

can

get

it

in

your

supermarket

so

everyone

else

can

I

immediately

retract

all

my

weeks

long

odysseys

to

try

and

buy

it

in

various

places

Answer: accept


I’m trying to make a ramen broth, the recipe said to add back fat to thicken the it.

I

’m

trying

to

make

a

ramen

broth

the

recipe

said

to

add

back

fat

to

thicken

the

it

Answer: accept


Potato soup/chowder is great with a hambone stock base.

Potato

soup

chowder

is

great

with

a

hambone

stock

base

Answer: accept


Mario Batali. Doesn't look like he is ever taken a bath or washed his clothes. I cannot even imagine what that man smells like!

Mario

Batali

Does

n't

look

like

he

is

ever

taken

a

bath

or

washed

his

clothes

I

can

not

even

imagine

what

that

man

smells

like

Answer: accept


Hopefully I don't invite controversy with this... (because my experience is not based on Russia-specific heritage). I, myself, have no Russian heritage. But my experience with *similar* foods comes from my Ukrainian step-grandmother (who is sadly, no longer capable of making her amazing dishes). I absolutely loved her borshch and golumpki. She made perogi** often too, but I could take those or leave them. I wish I had her specific recipe for the former two, as I'd happily make them often. I've never found ones that taste and look exactly like I remember. **Note: Wikipedia tells me the ukranian term for this is vareniki, but I still use the terms she used and I was raised on. I don't know why she called certain things what she did, only that they are ingrained as fond memories by those terms. I have never tried bliny, kvas, or shashlyk. Pirozhki and Syrniki both look yummy. I should add them to my list of foods to make someday. (Edit: whoops. Yep, I mixed up my wikipedia pages. Sorry about any confusion !)

Hopefully

I

do

n't

invite

controversy

with

this

because

my

experience

is

not

based

on

Russia

specific

heritage

I

myself

have

no

Russian

heritage

But

my

experience

with

similar

foods

comes

from

my

Ukrainian

step

grandmother

who

is

sadly

no

longer

capable

of

making

her

amazing

dishes

I

absolutely

loved

her

borshch

and

golumpki

She

made

perogi

often

too

but

I

could

take

those

or

leave

them

I

wish

I

had

her

specific

recipe

for

the

former

two

as

I

'd

happily

make

them

often

I

've

never

found

ones

that

taste

and

look

exactly

like

I

remember

Note

Wikipedia

tells

me

the

ukranian

term

for

this

is

vareniki

but

I

still

use

the

terms

she

used

and

I

was

raised

on

I

do

n't

know

why

she

called

certain

things

what

she

did

only

that

they

are

ingrained

as

fond

memories

by

those

terms

I

have

never

tried

bliny

kvas

or

shashlyk

Pirozhki

and

Syrniki

both

look

yummy

I

should

add

them

to

my

list

of

foods

to

make

someday

Edit

whoops

Yep

I

mixed

up

my

wikipedia

pages

Sorry

about

any

confusion

Answer: accept


We were loving all of the ethnic food choices we had in London until we decide to try some "Mexican". They put mutton and some sort of yogurt sauce on the nachos. I ate it but my stomach was very confused..

We

were

loving

all

of

the

ethnic

food

choices

we

had

in

London

until

we

decide

to

try

some

Mexican

They

put

mutton

and

some

sort

of

yogurt

sauce

on

the

nachos

I

ate

it

but

my

stomach

was

very

confused

Answer: accept


I have tried. They just got soggy. Caramelization requires oxygen lol

I

have

tried

They

just

got

soggy

Caramelization

requires

oxygen

lol

Answer: accept


I suspect it's one of those over-cautious sorts of things they warn you about to cover their ass. Maybe it only happens with a seriously overpowered (or malfunctioning) crock-pot, a slightly dodgy installation, an existing flaw in the countertop and just the right phase of the moon. But it's not a major inconvenience to slip a cutting board under the crock pot, or move it over to a buffet table we have.

I

suspect

it

's

one

of

those

over

cautious

sorts

of

things

they

warn

you

about

to

cover

their

ass

Maybe

it

only

happens

with

a

seriously

overpowered

or

malfunctioning

crock

pot

a

slightly

dodgy

installation

an

existing

flaw

in

the

countertop

and

just

the

right

phase

of

the

moon

But

it

's

not

a

major

inconvenience

to

slip

a

cutting

board

under

the

crock

pot

or

move

it

over

to

a

buffet

table

we

have

Answer: accept


Never made pho myself but have learned from many threads on this sub: don't forget to have a pot to collect your broth when you're straining through the cheesecloth. Definitely don't strain it directly down the drain.

Never

made

pho

myself

but

have

learned

from

many

threads

on

this

sub

do

n't

forget

to

have

a

pot

to

collect

your

broth

when

you

're

straining

through

the

cheesecloth

Definitely

do

n't

strain

it

directly

down

the

drain

broth

Answer: accept


Not going to repeat advice that's already in the thread, but two things to note: use a pan that is in pretty good shape, and practice a lot. Omelettes are unfortunately one of those skills that just has to be drilled (especially French style). I sat down one day with two cartons of eggs and just practiced. It eventually clicks.

Not

going

to

repeat

advice

that

's

already

in

the

thread

but

two

things

to

note

use

a

pan

that

is

in

pretty

good

shape

and

practice

a

lot

Omelettes

are

unfortunately

one

of

those

skills

that

just

has

to

be

drilled

especially

French

style

I

sat

down

one

day

with

two

cartons

of

eggs

and

just

practiced

It

eventually

clicks

eggs

Answer: accept


We usually use generic chips because boring office but I haveb served it with just warmed flour tortillas cut into quarters and that was the best

We

usually

use

generic

chips

because

boring

office

but

I

haveb

served

it

with

just

warmed

flour

tortillas

cut

into

quarters

and

that

was

the

best

Answer: accept


As long as you know what proportions of rising agent to dry ingredients, and dry to wet, go crazy. I literally make up baking recipes on the spot every time I bake. I'll read a similar recipe for the kind of end product I'm looking for, then once I've got a feeling for the consistency of the batter, and approximate ratios, I'm adding stuff, and removing stuff willy-nilly. Baking is great fun once you understand how your ingredients work.

As

long

as

you

know

what

proportions

of

rising

agent

to

dry

ingredients

and

dry

to

wet

go

crazy

I

literally

make

up

baking

recipes

on

the

spot

every

time

I

bake

I

'll

read

a

similar

recipe

for

the

kind

of

end

product

I

'm

looking

for

then

once

I

've

got

a

feeling

for

the

consistency

of

the

batter

and

approximate

ratios

I

'm

adding

stuff

and

removing

stuff

willy

nilly

Baking

is

great

fun

once

you

understand

how

your

ingredients

work

Answer: accept


You smoke yourself?

You

smoke

yourself

Answer: accept


Rice vinegar is also a great way to get a more flavourful rice

Rice

vinegar

is

also

a

great

way

to

get

a

more

flavourful

rice

Answer: accept


Brussel sprouts. My mother always bought the frozen kind. I thought they were the most slimy disgusting things. Then my BF we’re visiting his mother who made fresh brussel sprouts. She baked them in the oven with cloves of garlic drizzled with oil and sprinkled with salt. I can’t get enough of them!

Brussel

sprouts

My

mother

always

bought

the

frozen

kind

I

thought

they

were

the

most

slimy

disgusting

things

Then

my

BF

we

’re

visiting

his

mother

who

made

fresh

brussel

sprouts

She

baked

them

in

the

oven

with

cloves

of

garlic

drizzled

with

oil

and

sprinkled

with

salt

I

ca

n’t

get

enough

of

them

Brussel sprouts

brussel sprouts

cloves

garlic

oil

salt

Answer: accept


I once made a dish that was rather alarming looking: a large squid tube stuffed with sausage meat, braised for an hour in sherry, stock, a little tomato paste, hot paprika, saffron, garlic and toasted marcona almonds, then pureed the sauce. It made a large matte white tube that I served like a roast with the sauce ladled over. Delicious but very odd from a presentation perspective.

I

once

made

a

dish

that

was

rather

alarming

looking

a

large

squid

tube

stuffed

with

sausage

meat

braised

for

an

hour

in

sherry

stock

a

little

tomato

paste

hot

paprika

saffron

garlic

and

toasted

marcona

almonds

then

pureed

the

sauce

It

made

a

large

matte

white

tube

that

I

served

like

a

roast

with

the

sauce

ladled

over

Delicious

but

very

odd

from

a

presentation

perspective

Answer: accept


IMO, the key is browning. If you throw in the oven without browning, you're missing out on the potential chix flavor. Raw olive oil is healthy. Once cooked, as far as I understand it, it looses its positive properties and can actually be harmful - I've heard people claim this but I am having trouble finding any source. Perhaps a biologist or chemist can opine. Nevertheless, take any pan over high heat and let it get hot, but not so hot that it will scald olive oil in seconds. Also, preheat oven to 350, say. Season raw chicken directly. put in a tablespoon or so of OO and once shimmering, place chix in pan. Don't touch. Let brown. The chicken will release itself, even from a non-stick pan. Once it's cooked about 1/2 way through, just take the pan (assuming it's oven safe) and put the whole thing in the oven for 5-10 minutes. Don't undercook, but please... please... don't overcook the damn thing. Remove from oven and take out of pan. Let rest for a few minutes. Serve. No fancy dressing required as the browned meat has a lot of flavor. Also, you can take this and use it in any number of dishes (over salad, chinese chix salad, sandwiches, pastas, etc.)

IMO

the

key

is

browning

If

you

throw

in

the

oven

without

browning

you

're

missing

out

on

the

potential

chix

flavor

Raw

olive

oil

is

healthy

Once

cooked

as

far

as

I

understand

it

it

looses

its

positive

properties

and

can

actually

be

harmful

I

've

heard

people

claim

this

but

I

am

having

trouble

finding

any

source

Perhaps

a

biologist

or

chemist

can

opine

Nevertheless

take

any

pan

over

high

heat

and

let

it

get

hot

but

not

so

hot

that

it

will

scald

olive

oil

in

seconds

Also

preheat

oven

to

say

Season

raw

chicken

directly

put

in

a

tablespoon

or

so

of

OO

and

once

shimmering

place

chix

in

pan

Do

n't

touch

Let

brown

The

chicken

will

release

itself

even

from

a

non

stick

pan

Once

it

's

cooked

about

way

through

just

take

the

pan

assuming

it

's

oven

safe

and

put

the

whole

thing

in

the

oven

for

minutes

Do

n't

undercook

but

please

please

do

n't

overcook

the

damn

thing

Remove

from

oven

and

take

out

of

pan

Let

rest

for

a

few

minutes

Serve

No

fancy

dressing

required

as

the

browned

meat

has

a

lot

of

flavor

Also

you

can

take

this

and

use

it

in

any

number

of

dishes

over

salad

chinese

chix

salad

sandwiches

pastas

etc

Answer: accept


Quite limited, eh - I feel safer with a fire blanket in these circumstance, rather than grabbing the wrong extinguisher and making things worse :/

Quite

limited

eh

I

feel

safer

with

a

fire

blanket

in

these

circumstance

rather

than

grabbing

the

wrong

extinguisher

and

making

things

worse

Answer: accept


Well, I don't really like tacos but maybe it's just because of how I've had them. But maybe not. I don't like how messy they are, the shell annoys me with how difficult it is to eat and it's usually full of dry hamburger meat with little to no flavoring and topped with that stringy, gross lettuce and bland cheese. But this is just my experience with tacos made by my parents, my boyfriend, and fast food places.

Well

I

do

n't

really

like

tacos

but

maybe

it

's

just

because

of

how

I

've

had

them

But

maybe

not

I

do

n't

like

how

messy

they

are

the

shell

annoys

me

with

how

difficult

it

is

to

eat

and

it

's

usually

full

of

dry

hamburger

meat

with

little

to

no

flavoring

and

topped

with

that

stringy

gross

lettuce

and

bland

cheese

But

this

is

just

my

experience

with

tacos

made

by

my

parents

my

boyfriend

and

fast

food

places

Answer: accept


He called you a loser? Lmao

He

called

you

a

loser

Lmao

Answer: accept


I'm allergic to poultry, and this thread is making me sad.

I

'm

allergic

to

poultry

and

this

thread

is

making

me

sad

Answer: accept


I get that you don't understand that breathing in an enzyme will get it into your sinuses and that will irritate your eyes. I get that you think you have to unhinge your jaw and let it wag all over the place like a zombie to breath through your mouth. I get that you jump to conclusions and you took my sharing one trick I learned over the years to be **very serious business** and you think I should be embarrassed about it. In point of fact, the body is designed to breath in and out of either your nose or your mouth. That's how designs work. Otherwise the mouth hole would be a closed eating system and we'd only be breathing through our nose. Get over yourself.

I

get

that

you

do

n't

understand

that

breathing

in

an

enzyme

will

get

it

into

your

sinuses

and

that

will

irritate

your

eyes

I

get

that

you

think

you

have

to

unhinge

your

jaw

and

let

it

wag

all

over

the

place

like

a

zombie

to

breath

through

your

mouth

I

get

that

you

jump

to

conclusions

and

you

took

my

sharing

one

trick

I

learned

over

the

years

to

be

very

serious

business

and

you

think

I

should

be

embarrassed

about

it

In

point

of

fact

the

body

is

designed

to

breath

in

and

out

of

either

your

nose

or

your

mouth

That

's

how

designs

work

Otherwise

the

mouth

hole

would

be

a

closed

eating

system

and

we

'd

only

be

breathing

through

our

nose

Get

over

yourself

Answer: accept


I totally disagree. I'm with you on the anti-cornmeal bandwagon, but parchment paper really costs you in terms of crust if you ask me. 1. Throw a whole bunch of flour on your peel 2. Don't put your dough on the peel until you're ready to throw it in the oven 3. Test the dough before you top it and test again before you open the oven door

I

totally

disagree

I

'm

with

you

on

the

anti

cornmeal

bandwagon

but

parchment

paper

really

costs

you

in

terms

of

crust

if

you

ask

me

Throw

a

whole

bunch

of

flour

on

your

peel

Do

n't

put

your

dough

on

the

peel

until

you

're

ready

to

throw

it

in

the

oven

Test

the

dough

before

you

top

it

and

test

again

before

you

open

the

oven

door

Answer: accept


Here's my 2013 Vday Dinner - last time I cooked it (was out of town last year): Prime New York Strip, super fatty/marbled (sorry I didn't have any pics of the inside, but it was cast iron seared in butter to rare with a rosemary/thyme basting brush) Oyster mushrooms were sauteed in the rosemary thyme butter. Side was chopped endive & cubed avocado salad with a basalmic mustard vinaigrette (basalmic, grey poupon, and olive oil to taste) and a generous pinch of salt on top Dessert was a cheesecake that I baked and added cocoa powder and crushed up Take 5's (candy bar cheesecake) since the wife likes those things so much - it's her kryptonite. It was garnished with leftover graham crackers from the crust & chocolate syrup. We typically eat very healthy, but every once in a while we make each other a nice dinner or breakfast like this and pig out. It was delicious!

Here

's

my

Vday

Dinner

last

time

I

cooked

it

was

out

of

town

last

year

Prime

New

York

Strip

super

fatty

marbled

sorry

I

did

n't

have

any

pics

of

the

inside

but

it

was

cast

iron

seared

in

butter

to

rare

with

a

rosemary

thyme

basting

brush

Oyster

mushrooms

were

sauteed

in

the

rosemary

thyme

butter

Side

was

chopped

endive

amp

cubed

avocado

salad

with

a

basalmic

mustard

vinaigrette

basalmic

grey

poupon

and

olive

oil

to

taste

and

a

generous

pinch

of

salt

on

top

Dessert

was

a

cheesecake

that

I

baked

and

added

cocoa

powder

and

crushed

up

Take

's

candy

bar

cheesecake

since

the

wife

likes

those

things

so

much

it

's

her

kryptonite

It

was

garnished

with

leftover

graham

crackers

from

the

crust

amp

chocolate

syrup

We

typically

eat

very

healthy

but

every

once

in

a

while

we

make

each

other

a

nice

dinner

or

breakfast

like

this

and

pig

out

It

was

delicious

Answer: accept


Fine Cooking! I subscribe to their magazine. Made dozens of recipes and every single one is a keeper. They also have an awesome online database.

Fine

Cooking

I

subscribe

to

their

magazine

Made

dozens

of

recipes

and

every

single

one

is

a

keeper

They

also

have

an

awesome

online

database

Answer: accept


In some ways it’s healthier. Less cholesterol and a lower carbon foot print at the very least

In

some

ways

it

’s

healthier

Less

cholesterol

and

a

lower

carbon

foot

print

at

the

very

least

Answer: accept


what's the name of the dish with the pork?

what

's

the

name

of

the

dish

with

the

pork

pork

Answer: accept


If its picked early, it looks the same. I have a field of the crap next to my house. People who dont know the difference, dont realize its different. Perhaps the OP got sold some. Without a pic, it's a fair assumption.

If

its

picked

early

it

looks

the

same

I

have

a

field

of

the

crap

next

to

my

house

People

who

do

nt

know

the

difference

do

nt

realize

its

different

Perhaps

the

OP

got

sold

some

Without

a

pic

it

's

a

fair

assumption

Answer: accept


I'd second a 14" slicer. I have one and it's comically long; I think 18" would be an absolute bugger to sharpen. Because I don't use it very often, I bought the cheapest one I could find, in Chinatown, and once I got it sharpened, it was fine. I'd also go cheap on the boning knife. One of the plastic handled ones from a catering supply company seems to be enough for the professionals, so it's good enough for me. Again, just keep it sharp

I

'd

second

a

slicer

I

have

one

and

it

's

comically

long

I

think

would

be

an

absolute

bugger

to

sharpen

Because

I

do

n't

use

it

very

often

I

bought

the

cheapest

one

I

could

find

in

Chinatown

and

once

I

got

it

sharpened

it

was

fine

I

'd

also

go

cheap

on

the

boning

knife

One

of

the

plastic

handled

ones

from

a

catering

supply

company

seems

to

be

enough

for

the

professionals

so

it

's

good

enough

for

me

Again

just

keep

it

sharp

Answer: accept


I think I'll do that, good tip about the pineapple! Mango-guava-passionfruit puree? MmmmMMMmmMMMmmMMMmmm!

I

think

I

'll

do

that

good

tip

about

the

pineapple

Mango

guava

passionfruit

puree

MmmmMMMmmMMMmmMMMmmm

Answer: accept


I do everything you do, minus the half cauliflower... Will try soon!

I

do

everything

you

do

minus

the

half

cauliflower

Will

try

soon

cauliflower

Answer: accept


LMAO - classic misread. Nevermind me.... \*showing self out\

LMAO

classic

misread

Nevermind

me

\*showing

self

out\

Answer: accept


I initially read anchovies as avocados and your response scared me.

I

initially

read

anchovies

as

avocados

and

your

response

scared

me

anchovies

avocados

Answer: accept


Whole Foods has some excellent tortillias-not the frozen-look in the bread section

Whole

Foods

has

some

excellent

tortillias

not

the

frozen

look

in

the

bread

section

Answer: accept


For the most part, Reddit encourages users to submit their own content, it's good reddiquette.

For

the

most

part

Reddit

encourages

users

to

submit

their

own

content

it

's

good

reddiquette

Answer: accept


Campbell's tomato soup is an example of what milk vs water does to tomato sauces. Make it with water and it's thin and bland. Make it with milk and it's creamy and rich. Yes, milk is a more tasty liquid than water, but there is a flavor magic and synergy beyond that.

Campbell

's

tomato

soup

is

an

example

of

what

milk

vs

water

does

to

tomato

sauces

Make

it

with

water

and

it

's

thin

and

bland

Make

it

with

milk

and

it

's

creamy

and

rich

Yes

milk

is

a

more

tasty

liquid

than

water

but

there

is

a

flavor

magic

and

synergy

beyond

that

milk

milk

milk

Answer: accept


TIL Alaska is in the Atlantic Ocean.

TIL

Alaska

is

in

the

Atlantic

Ocean

Answer: accept


My method is to start by frying ginger, garlic, and onions. Since you're doing meat you could do that before or after those basic spices. Cook the meat until it is nearly ready, then about 5 minutes before you are done, throw in your sauces and your vegetables. Cover the pan if possible. They only need to steam for a couple minutes usually, longer if not covered. If you have rice noodles that steam instantly you can throw those in for the last 1 minute (again covered) and then you're done. Toss some sesame seeds on and eat up! Edit: *dried* red peppers might cause a bit of trouble. I'd consider soaking them in hot water then fry them with the meat.

My

method

is

to

start

by

frying

ginger

garlic

and

onions

Since

you

're

doing

meat

you

could

do

that

before

or

after

those

basic

spices

Cook

the

meat

until

it

is

nearly

ready

then

about

minutes

before

you

are

done

throw

in

your

sauces

and

your

vegetables

Cover

the

pan

if

possible

They

only

need

to

steam

for

a

couple

minutes

usually

longer

if

not

covered

If

you

have

rice

noodles

that

steam

instantly

you

can

throw

those

in

for

the

last

minute

again

covered

and

then

you

're

done

Toss

some

sesame

seeds

on

and

eat

up

Edit

dried

red

peppers

might

cause

a

bit

of

trouble

I

'd

consider

soaking

them

in

hot

water

then

fry

them

with

the

meat

ginger

garlic

onions

meat

spices

meat

vegetables

rice noodles

sesame seeds

red peppers

meat

Answer: accept


That looks delicious!

That

looks

delicious

Answer: accept


Agree on pasta aglio e olio! Beyond simple and so surprisingly delicious. https://www.youtube.com/watch?v=bJUiWdM__Qw

Agree

on

pasta

aglio

e

olio

Beyond

simple

and

so

surprisingly

delicious

Answer: accept


You probably don't want to try many things anonymous people on the internet tell you are good but trust us, it's delicious.

You

probably

do

n't

want

to

try

many

things

anonymous

people

on

the

internet

tell

you

are

good

but

trust

us

it

's

delicious

Answer: accept


I have eaten so many clearly-undercooked porkchops / steaks / chicken-parts because I timed it using my head instead of a clock. >Yea that looks done enough, I think it's been about long enough. Cooking for other people though, I'm usually more cautious, and will time, check it, and throw it back on if needed. Myself, I'll probably give myself parasites or something at some point I'm sure.

I

have

eaten

so

many

clearly

undercooked

porkchops

steaks

chicken

parts

because

I

timed

it

using

my

head

instead

of

a

clock

Yea

that

looks

done

enough

I

think

it

's

been

about

long

enough

Cooking

for

other

people

though

I

'm

usually

more

cautious

and

will

time

check

it

and

throw

it

back

on

if

needed

Myself

I

'll

probably

give

myself

parasites

or

something

at

some

point

I

'm

sure

Answer: accept


You should get into quick pickles if you haven't already - so good... easy/fast to make too. Recipe I use is two cups white vinegar, two cups water (hot water helps sugar dissolve), half cup sugar. Mix together and that's your pickling liquid. Chop up hot peppers, red onion, carrots, daikon, whatever veggies you like and put them in a jar with a tight lid. Pack them in there good and then pour in pickling liquid until jar is full. Screw lid on tightly and pop the jar in the fridge for a while (overnight at least). You can add pickles to pretty much any dish (pickled red onions are killer on pork tacos, for example) and they're even good as a stand alone snack - serious punch of flavor (sweet/tangy) and heat (if you're pickling spicy stuff).

You

should

get

into

quick

pickles

if

you

have

n't

already

so

good

easy

fast

to

make

too

Recipe

I

use

is

two

cups

white

vinegar

two

cups

water

hot

water

helps

sugar

dissolve

half

cup

sugar

Mix

together

and

that

's

your

pickling

liquid

Chop

up

hot

peppers

red

onion

carrots

daikon

whatever

veggies

you

like

and

put

them

in

a

jar

with

a

tight

lid

Pack

them

in

there

good

and

then

pour

in

pickling

liquid

until

jar

is

full

Screw

lid

on

tightly

and

pop

the

jar

in

the

fridge

for

a

while

overnight

at

least

You

can

add

pickles

to

pretty

much

any

dish

pickled

red

onions

are

killer

on

pork

tacos

for

example

and

they

're

even

good

as

a

stand

alone

snack

serious

punch

of

flavor

sweet

tangy

and

heat

if

you

're

pickling

spicy

stuff

Answer: accept


Which is just crazy to me. I'm not subscribed to /r/food anyway

Which

is

just

crazy

to

me

I

'm

not

subscribed

to

/r

food

anyway

Answer: accept


Your comments imply that I'm making a judgment. I'm not. I'm pointing out that your comment implies that every cow gets these holes punched in their sides, which is a falsehood.

Your

comments

imply

that

I

'm

making

a

judgment

I

'm

not

I

'm

pointing

out

that

your

comment

implies

that

every

cow

gets

these

holes

punched

in

their

sides

which

is

a

falsehood

Answer: accept


A roasted chunk of meat with onions, carrots, and celery?

A

roasted

chunk

of

meat

with

onions

carrots

and

celery

meat

onions

carrots

celery

Answer: accept


You could completely replace the oils with carbonated water for a lighter cake (but definitely not as rich). If it's a chocolate cake, coffee is a wonderful milk substitute (especially hot coffee, the heat can help develop the chocolate's flavor).

You

could

completely

replace

the

oils

with

carbonated

water

for

a

lighter

cake

but

definitely

not

as

rich

If

it

's

a

chocolate

cake

coffee

is

a

wonderful

milk

substitute

especially

hot

coffee

the

heat

can

help

develop

the

chocolate

's

flavor

Answer: accept


I got a good deal on one on Craigslist.

I

got

a

good

deal

on

one

on

Craigslist

Answer: accept


This is the one I came here to post, so +1. It is so good. I make mine in a pressure cooker, so I use less liquid and I cook for 20 min, reducing the sauce afterward.

This

is

the

one

I

came

here

to

post

so

It

is

so

good

I

make

mine

in

a

pressure

cooker

so

I

use

less

liquid

and

I

cook

for

min

reducing

the

sauce

afterward

Answer: accept


Yeah, I actually go the oxtail route now because short ribs have gotten so popular.

Yeah

I

actually

go

the

oxtail

route

now

because

short

ribs

have

gotten

so

popular

Answer: accept


The 'very short time' is only for when you have excellent tomatoes. Some fresh, excellent tomatoes, some salt, olive oil and garlic is all you need for proper marinara. For more regular tomatoes, 30-40 minutes simmering not only helps to reduce and concentrate but it also cooks the tomatoes. Something about starches and sugars yada yada . .cooked tomatoes taste sweeter. This is the one where you want onions (and maybe no garlic if you're being super traditional about it). Sugo di pomodoro. Then there's the "all day" version - which will involve some kind of meat, probably on a bone, onions, garlic and other aromatics - essentially making a stock inside your sauce. The Ragu or 'Sunday gravy'.

The

very

short

time

is

only

for

when

you

have

excellent

tomatoes

Some

fresh

excellent

tomatoes

some

salt

olive

oil

and

garlic

is

all

you

need

for

proper

marinara

For

more

regular

tomatoes

minutes

simmering

not

only

helps

to

reduce

and

concentrate

but

it

also

cooks

the

tomatoes

Something

about

starches

and

sugars

yada

yada

.cooked

tomatoes

taste

sweeter

This

is

the

one

where

you

want

onions

and

maybe

no

garlic

if

you

're

being

super

traditional

about

it

Sugo

di

pomodoro

Then

there

's

the

all

day

version

which

will

involve

some

kind

of

meat

probably

on

a

bone

onions

garlic

and

other

aromatics

essentially

making

a

stock

inside

your

sauce

The

Ragu

or

Sunday

gravy

Answer: accept


Olive oil generally has a low smoke point, so cooking with it isn't the best idea. Rapeseed is high in omega-6s, but are getting a bad reputation these days. I personally wouldn't touch it.

Olive

oil

generally

has

a

low

smoke

point

so

cooking

with

it

is

n't

the

best

idea

Rapeseed

is

high

in

but

are

getting

a

bad

reputation

these

days

I

personally

would

n't

touch

it

Olive oil

Rapeseed

Answer: accept


It's a general rule of thumb. Everyone knows that people's hands differ and the thickness of the steak makes a difference. This is just something to use to make educated decisions. It's like people go out of their way to find a reason to criticize. The hand methods works. It's taught in almost every kitchen and tons of people use it combined with their common sense.

It

's

a

general

rule

of

thumb

Everyone

knows

that

people

's

hands

differ

and

the

thickness

of

the

steak

makes

a

difference

This

is

just

something

to

use

to

make

educated

decisions

It

's

like

people

go

out

of

their

way

to

find

a

reason

to

criticize

The

hand

methods

works

It

's

taught

in

almost

every

kitchen

and

tons

of

people

use

it

combined

with

their

common

sense

steak

Answer: accept


Something we call "pecan" sauce at work. Which is a bit of a misnomer, as it just goes over pecan crusted chicken. But it's equal parts water, balsamic vinegar, dijon mustard, and soy sauce with a splash of worchestershire sauce, and brown sugar to taste. Thicken it up with a cornstarch slurry and enjoy its delicious goodness.

Something

we

call

pecan

sauce

at

work

Which

is

a

bit

of

a

misnomer

as

it

just

goes

over

pecan

crusted

chicken

But

it

's

equal

parts

water

balsamic

vinegar

dijon

mustard

and

soy

sauce

with

a

splash

of

worchestershire

sauce

and

brown

sugar

to

taste

Thicken

it

up

with

a

cornstarch

slurry

and

enjoy

its

delicious

goodness

Answer: accept


Don't use ketchup :)

Do

n't

use

ketchup

ketchup

Answer: accept


I know, I wait until it's just lukewarm but I get impatient and want to start cleanup, also sometimes I cook late to make lunch for the next day and I have to go to bed before it's done cooling off. First world problems, what can you do haha

I

know

I

wait

until

it

's

just

lukewarm

but

I

get

impatient

and

want

to

start

cleanup

also

sometimes

I

cook

late

to

make

lunch

for

the

next

day

and

I

have

to

go

to

bed

before

it

's

done

cooling

off

First

world

problems

what

can

you

do

haha

Answer: accept


That's what I was thinking. Scrapple is more "Pennsylvania". The cheesesteak, to me, represents Philadelphia more than the state.

That

's

what

I

was

thinking

Scrapple

is

more

Pennsylvania

The

cheesesteak

to

me

represents

Philadelphia

more

than

the

state

Answer: accept


I had much the same reaction when I chewed a few peppercorns.

I

had

much

the

same

reaction

when

I

chewed

a

few

peppercorns

Answer: accept


I like Trader Joe's california estate extra virgin (long, cylindrical bottle). Great price for some quality stuff.

I

like

Trader

Joe

's

california

estate

extra

virgin

long

cylindrical

bottle

Great

price

for

some

quality

stuff

Answer: accept


Lots of things, pasta sauces are ideal, chilli, stew, soups, curries. They all freeze well and can be reheated in the microwave, some with the addition of boiled pasta or rice to complete.

Lots

of

things

pasta

sauces

are

ideal

chilli

stew

soups

curries

They

all

freeze

well

and

can

be

reheated

in

the

microwave

some

with

the

addition

of

boiled

pasta

or

rice

to

complete

Answer: accept


Good grief. Most of these are, frankly, stupid ideas.

Good

grief

Most

of

these

are

frankly

stupid

ideas

Answer: accept


Pasta salad. Cook a bag of macaroni, small shells, spirals, whatever type of small pasta. Let it cool and stir in some chopped tomatoes, chopped basil, chopped black olives, maybe some corn, cucumber, or capsicum if it strikes your fancy, and like 1 tablespoon of balsamic or white vinegar and 2 tablespoons of olive oil. (Depending on how much pasta you used, add more oil and vinegar in that 2 oil:1 vinegar ratio until you get the taste and consistency you like, but not too much. Recipes are a bit variable on how much oil they specify.) It lasts pretty well for at least a few days in the fridge, though the basil will quickly lose its freshness, is on the cheap side, and is great in a plastic container for lunch.

Pasta

salad

Cook

a

bag

of

macaroni

small

shells

spirals

whatever

type

of

small

pasta

Let

it

cool

and

stir

in

some

chopped

tomatoes

chopped

basil

chopped

black

olives

maybe

some

corn

cucumber

or

capsicum

if

it

strikes

your

fancy

and

like

tablespoon

of

balsamic

or

white

vinegar

and

tablespoons

of

olive

oil

Depending

on

how

much

pasta

you

used

add

more

oil

and

vinegar

in

that

vinegar

ratio

until

you

get

the

taste

and

consistency

you

like

but

not

too

much

Recipes

are

a

bit

variable

on

how

much

oil

they

specify

It

lasts

pretty

well

for

at

least

a

few

days

in

the

fridge

though

the

basil

will

quickly

lose

its

freshness

is

on

the

cheap

side

and

is

great

in

a

plastic

container

for

lunch

Answer: accept


If it's like chicken or canned tuna, I'd say that's way overcooked. It's best when it can just barely be picked apart, and just cooked through. It should have an almost creamy texture in your mouth. You should barely have to chew it. It took me some trial and error, but now I can tell when it's done just by looking at it. Before I got to that point, I'd just pull it out and pick at it with a fork in the thickest spot.

If

it

's

like

chicken

or

canned

tuna

I

'd

say

that

's

way

overcooked

It

's

best

when

it

can

just

barely

be

picked

apart

and

just

cooked

through

It

should

have

an

almost

creamy

texture

in

your

mouth

You

should

barely

have

to

chew

it

It

took

me

some

trial

and

error

but

now

I

can

tell

when

it

's

done

just

by

looking

at

it

Before

I

got

to

that

point

I

'd

just

pull

it

out

and

pick

at

it

with

a

fork

in

the

thickest

spot

chicken

tuna

Answer: accept


I don't know your cooking skills or your traditional ingredients, so I hope this helps. You mentioned you don't want to hunt down 18+ ingredients and I understand that - needing to find a ton of specialty ingredients for one dish can be exhausting, time consuming, and expensive. However, I would suggest expanding your basic spices and additives. Pepper, salt, chili powder, paprika, cayenne, cinnamon, onion and garlic powder, basil, marjoram, lemon and lime juice, soy sauce, chili oil, fish sauce, ginger... these are my basic staples in the kitchen. You can do tons of Latin, American, Spanish, French, Italian, and Chinese dishes with these (not all at once, obviously). And you don't need to get them all at once! Buying a new spice every couple of weeks to add to your cabinet allows you to cook with limited ingredients and understand what they bring to a dish, then adding a new one shows you how it impacts the flavor. If you're looking for gravy, learn how to make a roux (often melted butter mixed with flour, sometimes oil instead of butter. Depending on the recipe, you add spices after it's thick, sometimes after you've added meat/veggies/stock). This is highly customizable - you can start gumbo, some chilis, mushroom gravy for Jaegerschnitzel, alfredo, etc. If you're looking to start learning curries, most grocery stores have premade curries (both Indian and Thai). They will also often have paste which is meant to be fried and/or have liquid (can be stock, cream, or Coconut milk. Read the label and do research!) added to it while cooking. Once you start understanding the flavors, find a local Asian market/spice shop and pick up garam masala, chilis specific to regions of the world, etc. Also, you can typically find tons of spices for very cheap in much more bulk in Asian and Latin markets than a regular grocery store. I personally do meal prep with chicken because I like to find them on sale and have an easy dinner sitting in my freezer/fridge. Marinades are awesome. Lemon-Garlic: 2 tbsp lemon juice, minced garlic, 1-2 tbsp olive oil, salt, pepper, garlic and onion powder. Mustard: 1-2 tbsp olive oil, at least 2 tbsp dijon, splash of lemon, salt, pepper, onion and garlic powder, chili powder or cayenne for more spice. Honey-Dijon 1 tbsp honey, 2 tbsp dijon, minced garlic, salt, pepper, onion and garlic powder. Savory-Spicy: 1 tbsp Worchestire, 1tspish Fish Sauce, salt, pepper, cayenne, chili oil to taste (read, not a lot unless you are into super spicy), chili powder, paprika. I bake these and halfway through, top with more liquid. For example, the lemon one needs a bit of lemon juice and olive oil, the mustard one should have dijon put on, the honey one should have a little of both dijon and honey, the savory one should get some Worchestire and chili oil. It helps keep them moist! Also, as you put them in a container/bag to marinate, make sure to stab the chicken first with a fork to let all the ingredients seep in. I also suggest looking into some thicker dishes like Shakshuka. It's a Middle Eastern dish that focuses on a thick tomato sauce with eggs. It can be made sweeter for breakfast or spicy for lunch/dinner. I know you mentioned you don't prefer sweet, but do make sure to put in some sugar or it will taste off. Otherwise, it's tomatoes, bell peppers, hot peppers and a variety of spices. One pot for everything, pop in some eggs and cook them to whatever firmness you prefer! It's traditionally served with crusty bread, but I've seen it with pita and crackers. The last thing I'll suggest is roasted red bell pepper pasta. I have access to extremely cheap and tasty roasted bell peppers in a jar (I prefer them being softer), but you could easily roast them yourself if you have access to cheap peppers and a bit of time. Melt some butter, saute some onions until soft, add in minced garlic when the onions are a minute away, add in sliced roasted bell peppers, let it all meet for a bit. Blend it in whatever you have, put it back. At this point, you can add 1 cup of water, stock, or cream depending on what you want. Salt, pepper, dried chili flakes, a little chili powder, garlic and onion powder. Let it reduce for 5-10 minutes depending on what liquid you added. Throw in cooked pasta and it looks super fancy for super cheap and easy. And you can make it as spicy as you want! More chili flakes, chili oil, cayenne, jalapenos or habaneros (during the cooking process) all lend themselves well to this dish. Good luck and enjoy! Sorry for the wall of text. I just love suggesting ideas for newer cooks like myself.

I

do

n't

know

your

cooking

skills

or

your

traditional

ingredients

so

I

hope

this

helps

You

mentioned

you

do

n't

want

to

hunt

down

ingredients

and

I

understand

that

needing

to

find

a

ton

of

specialty

ingredients

for

one

dish

can

be

exhausting

time

consuming

and

expensive

However

I

would

suggest

expanding

your

basic

spices

and

additives

Pepper

salt

chili

powder

paprika

cayenne

cinnamon

onion

and

garlic

powder

basil

marjoram

lemon

and

lime

juice

soy

sauce

chili

oil

fish

sauce

ginger

these

are

my

basic

staples

in

the

kitchen

You

can

do

tons

of

Latin

American

Spanish

French

Italian

and

Chinese

dishes

with

these

not

all

at

once

obviously

And

you

do

n't

need

to

get

them

all

at

once

Buying

a

new

spice

every

couple

of

weeks

to

add

to

your

cabinet

allows

you

to

cook

with

limited

ingredients

and

understand

what

they

bring

to

a

dish

then

adding

a

new

one

shows

you

how

it

impacts

the

flavor

If

you

're

looking

for

gravy

learn

how

to

make

a

roux

often

melted

butter

mixed

with

flour

sometimes

oil

instead

of

butter

Depending

on

the

recipe

you

add

spices

after

it

's

thick

sometimes

after

you

've

added

meat

veggies

stock

This

is

highly

customizable

you

can

start

gumbo

some

chilis

mushroom

gravy

for

Jaegerschnitzel

alfredo

etc

If

you

're

looking

to

start

learning

curries

most

grocery

stores

have

premade

curries

both

Indian

and

Thai

They

will

also

often

have

paste

which

is

meant

to

be

fried

and/or

have

liquid

can

be

stock

cream

or

Coconut

milk

Read

the

label

and

do

research

added

to

it

while

cooking

Once

you

start

understanding

the

flavors

find

a

local

Asian

market

spice

shop

and

pick

up

garam

masala

chilis

specific

to

regions

of

the

world

etc

Also

you

can

typically

find

tons

of

spices

for

very

cheap

in

much

more

bulk

in

Asian

and

Latin

markets

than

a

regular

grocery

store

I

personally

do

meal

prep

with

chicken

because

I

like

to

find

them

on

sale

and

have

an

easy

dinner

sitting

in

my

freezer

fridge

Marinades

are

awesome

Lemon

Garlic

tbsp

lemon

juice

minced

garlic

tbsp

olive

oil

salt

pepper

garlic

and

onion

powder

Mustard

tbsp

olive

oil

at

least

tbsp

dijon

splash

of

lemon

salt

pepper

onion

and

garlic

powder

chili

powder

or

cayenne

for

more

spice

Honey

Dijon

tbsp

honey

tbsp

dijon

minced

garlic

salt

pepper

onion

and

garlic

powder

Savory

Spicy

tbsp

Worchestire

Fish

Sauce

salt

pepper

cayenne

chili

oil

to

taste

read

not

a

lot

unless

you

are

into

super

spicy

chili

powder

paprika

I

bake

these

and

halfway

through

top

with

more

liquid

For

example

the

lemon

one

needs

a

bit

of

lemon

juice

and

olive

oil

the

mustard

one

should

have

dijon

put

on

the

honey

one

should

have

a

little

of

both

dijon

and

honey

the

savory

one

should

get

some

Worchestire

and

chili

oil

It

helps

keep

them

moist

Also

as

you

put

them

in

a

container

bag

to

marinate

make

sure

to

stab

the

chicken

first

with

a

fork

to

let

all

the

ingredients

seep

in

I

also

suggest

looking

into

some

thicker

dishes

like

Shakshuka

It

's

a

Middle

Eastern

dish

that

focuses

on

a

thick

tomato

sauce

with

eggs

It

can

be

made

sweeter

for

breakfast

or

spicy

for

lunch

dinner

I

know

you

mentioned

you

do

n't

prefer

sweet

but

do

make

sure

to

put

in

some

sugar

or

it

will

taste

off

Otherwise

it

's

tomatoes

bell

peppers

hot

peppers

and

a

variety

of

spices

One

pot

for

everything

pop

in

some

eggs

and

cook

them

to

whatever

firmness

you

prefer

It

's

traditionally

served

with

crusty

bread

but

I

've

seen

it

with

pita

and

crackers

The

last

thing

I

'll

suggest

is

roasted

red

bell

pepper

pasta

I

have

access

to

extremely

cheap

and

tasty

roasted

bell

peppers

in

a

jar

I

prefer

them

being

softer

but

you

could

easily

roast

them

yourself

if

you

have

access

to

cheap

peppers

and

a

bit

of

time

Melt

some

butter

saute

some

onions

until

soft

add

in

minced

garlic

when

the

onions

are

a

minute

away

add

in

sliced

roasted

bell

peppers

let

it

all

meet

for

a

bit

Blend

it

in

whatever

you

have

put

it

back

At

this

point

you

can

add

cup

of

water

stock

or

cream

depending

on

what

you

want

Salt

pepper

dried

chili

flakes

a

little

chili

powder

garlic

and

onion

powder

Let

it

reduce

for

minutes

depending

on

what

liquid

you

added

Throw

in

cooked

pasta

and

it

looks

super

fancy

for

super

cheap

and

easy

And

you

can

make

it

as

spicy

as

you

want

More

chili

flakes

chili

oil

cayenne

jalapenos

or

habaneros

during

the

cooking

process

all

lend

themselves

well

to

this

dish

Good

luck

and

enjoy

Sorry

for

the

wall

of

text

I

just

love

suggesting

ideas

for

newer

cooks

like

myself

Answer: accept


All sizes of pots and amounts of eggs, Previous one was large, got ruined. Threw it away. Now using medium and small. Filling only in one layer. Kinda afraid to use the steamer. What if they break and ruin the equipment?

All

sizes

of

pots

and

amounts

of

eggs

Previous

one

was

large

got

ruined

Threw

it

away

Now

using

medium

and

small

Filling

only

in

one

layer

Kinda

afraid

to

use

the

steamer

What

if

they

break

and

ruin

the

equipment

eggs

Answer: accept


If you’re using a marinade with something like soy sauce or pineapple juice that actually acts as a meat tenderizer it can definitely help. But yeah, the real answer is to use a meat thermometer to avoid overcooking. I never cook meat without one now, and it makes a huge difference.

If

you

’re

using

a

marinade

with

something

like

soy

sauce

or

pineapple

juice

that

actually

acts

as

a

meat

tenderizer

it

can

definitely

help

But

yeah

the

real

answer

is

to

use

a

meat

thermometer

to

avoid

overcooking

I

never

cook

meat

without

one

now

and

it

makes

a

huge

difference

Answer: accept


OP, looks delicious, awesome job. How do you monitor the temp of the scallops when they are wrapped in choux? I find that they change so quickly, and must be hard to get right with a thermometer.

OP

looks

delicious

awesome

job

How

do

you

monitor

the

temp

of

the

scallops

when

they

are

wrapped

in

choux

I

find

that

they

change

so

quickly

and

must

be

hard

to

get

right

with

a

thermometer

scallops

Answer: accept


Honestly, if you want to try something simple, I often times just do a super simple pan sauce. Cook chicken through like normal, and remove from pan. Add some chicken stock, and butter to the pan, as well as whatever herb you feel like, but thyme is a popular choice. Salt and pepper to taste, and cook it down until it reduces down a bit. Spoon over chicken.

Honestly

if

you

want

to

try

something

simple

I

often

times

just

do

a

super

simple

pan

sauce

Cook

chicken

through

like

normal

and

remove

from

pan

Add

some

chicken

stock

and

butter

to

the

pan

as

well

as

whatever

herb

you

feel

like

but

thyme

is

a

popular

choice

Salt

and

pepper

to

taste

and

cook

it

down

until

it

reduces

down

a

bit

Spoon

over

chicken

Answer: accept


True, but like I said the heat from your food will cause water to evaporate off it, and if your lid is keeping the system closed that vapor will saturate the air in the pot and it will be way more humid that’s the ambient air, so regardless of the humidity that day it should be better to leave the lid off.

True

but

like

I

said

the

heat

from

your

food

will

cause

water

to

evaporate

off

it

and

if

your

lid

is

keeping

the

system

closed

that

vapor

will

saturate

the

air

in

the

pot

and

it

will

be

way

more

humid

that

’s

the

ambient

air

so

regardless

of

the

humidity

that

day

it

should

be

better

to

leave

the

lid

off

Answer: accept


>Um, he passed off PREMADE FOOD as his own Oh my god, he's basically a nazi.

Um

he

passed

off

PREMADE

FOOD

as

his

own

Oh

my

god

he

's

basically

a

nazi

Answer: accept


Mmm, I say leave in the written portions! If you have both on there I'm sure people will want to view both especially because it's a blog! Good luck :) Take a peek at this blog for any ideas as a beginner! https://storiesthroughfood.wordpress.com/2018/10/26/learning-about-the-layers-of-grieving/

Mmm

I

say

leave

in

the

written

portions

If

you

have

both

on

there

I

'm

sure

people

will

want

to

view

both

especially

because

it

's

a

blog

Good

luck

Take

a

peek

at

this

blog

for

any

ideas

as

a

beginner

Answer: accept


Dude died IN his endlessly-influential restaurant at 91. Forgive me for wanting to go out in pretty much the same exact way.

Dude

died

IN

his

endlessly

influential

restaurant

at

Forgive

me

for

wanting

to

go

out

in

pretty

much

the

same

exact

way

Answer: accept


/r/cooking - where the totally nonsensical become perfectly logical. next post: "how do i infuse my civil war era cast iron skillet with a sriracha bacon seasoning?"

/r

cooking

where

the

totally

nonsensical

become

perfectly

logical

next

post

how

do

i

infuse

my

civil

war

era

cast

iron

skillet

with

a

sriracha

bacon

seasoning

Answer: accept


Ingredients: * Green Onions/Scallions * Prosciutto Steps: * Wrap each scallion in a slice of prosciutto. * Throw on grill while it's warming up, 2, maybe 3 minutes. * Eat.

Ingredients

Green

Onions

Scallions

Prosciutto

Steps

Wrap

each

scallion

in

a

slice

of

prosciutto

Throw

on

grill

while

it

's

warming

up

maybe

minutes

Eat

Green Onions

Scallions

Prosciutto

scallion

prosciutto

Answer: accept


Ditto here but at 160 at about 5-6 hours. Take tooth picks and hang the meat from the grates in the oven. Cover the bottom of the oven with foil to collect up the juices.

Ditto

here

but

at

at

about

hours

Take

tooth

picks

and

hang

the

meat

from

the

grates

in

the

oven

Cover

the

bottom

of

the

oven

with

foil

to

collect

up

the

juices

meat

Answer: accept


Why would putting a knife in the dishwasher ruin it?

Why

would

putting

a

knife

in

the

dishwasher

ruin

it

Answer: accept


*WHY DO YOU WANT THIS*

WHY

DO

YOU

WANT

THIS

Answer: accept


For nutrition, I'd add some rice into that mix. I see one complete protein (the tofu) and one partial protein (the chickpeas). The rice will help complete that. In addition, I fed everything you listed into the Spark recipe calculator to see if anything was really lacking. There is no vitamin B-12 or vitamin D. 0 percent of your daily value. The bigger concern is vitamin B12 because it's so important. D you can get by spending time exposed to the sun. For B12, not sure if you're a vegetarian, if not, add a little meat. Otherwise cheese, eggs, yogurt, or nutritional yeast. Here is a list of vitamin D rich foods. As for other roastable veggies, this past week I've fallen in love with parsley root. Imagine that carrot, celery, and parsley got together and had a 3-way-baby. It's hard to describe, but absolutely delicious. Especially roasted in a little duck fat.

For

nutrition

I

'd

add

some

rice

into

that

mix

I

see

one

complete

protein

the

tofu

and

one

partial

protein

the

chickpeas

The

rice

will

help

complete

that

In

addition

I

fed

everything

you

listed

into

the

Spark

recipe

calculator

to

see

if

anything

was

really

lacking

There

is

no

vitamin

or

vitamin

D.

percent

of

your

daily

value

The

bigger

concern

is

vitamin

because

it

's

so

important

D

you

can

get

by

spending

time

exposed

to

the

sun

For

not

sure

if

you

're

a

vegetarian

if

not

add

a

little

meat

Otherwise

cheese

eggs

yogurt

or

nutritional

yeast

Here

is

a

list

of

vitamin

D

rich

foods

As

for

other

roastable

veggies

this

past

week

I

've

fallen

in

love

with

parsley

root

Imagine

that

carrot

celery

and

parsley

got

together

and

had

a

baby

It

's

hard

to

describe

but

absolutely

delicious

Especially

roasted

in

a

little

duck

fat

Answer: accept


You should see the rest of the menu. http://guysamerican.com/menu/allday/

You

should

see

the

rest

of

the

menu

Answer: accept


I have one ceramic knife in particular that is my go-to for casual use. it's got minor chips, but is still the best low-maintenance knife I've got for slicing very tough meat. If you're a knife geek and have super sharp metal knives, you probably don't need a ceramic but I urge you to get one anyway (and keep it separate). Don't use it on bones, or on a glass cutting board, or any other obviously stupid thing. Instead, use it to cut sashimi-thin slices from a raw tongue, or to cut raw beef heart into cubes, or to cut beef cheeks into steaks, mincing herbs, or to cut soft vegetables into perfect slices. It's sharp but fragile, like a glass scalpel, and should be treated as such. That said, it's my go-to for casual cooking. You won't be sharpening it. You'll use it until you throw it away, then you'll buy another. If you're careful, it'll last for years before this happens. For crushing garlic, chopping carrots, cutting up a whole chicken, or chopping through a bone? You'll be using a heavy metal knife.

I

have

one

ceramic

knife

in

particular

that

is

my

go

to

for

casual

use

it

's

got

minor

chips

but

is

still

the

best

low

maintenance

knife

I

've

got

for

slicing

very

tough

meat

If

you

're

a

knife

geek

and

have

super

sharp

metal

knives

you

probably

do

n't

need

a

ceramic

but

I

urge

you

to

get

one

anyway

and

keep

it

separate

Do

n't

use

it

on

bones

or

on

a

glass

cutting

board

or

any

other

obviously

stupid

thing

Instead

use

it

to

cut

sashimi

thin

slices

from

a

raw

tongue

or

to

cut

raw

beef

heart

into

cubes

or

to

cut

beef

cheeks

into

steaks

mincing

herbs

or

to

cut

soft

vegetables

into

perfect

slices

It

's

sharp

but

fragile

like

a

glass

scalpel

and

should

be

treated

as

such

That

said

it

's

my

go

to

for

casual

cooking

You

wo

n't

be

sharpening

it

You

'll

use

it

until

you

throw

it

away

then

you

'll

buy

another

If

you

're

careful

it

'll

last

for

years

before

this

happens

For

crushing

garlic

chopping

carrots

cutting

up

a

whole

chicken

or

chopping

through

a

bone

You

'll

be

using

a

heavy

metal

knife

meat

beef heart

beef cheeks

steaks

herbs

vegetables

garlic

carrots

chicken

Answer: accept


Oh man, I say it all day every time he pushes a new video. I love the way he talks.

Oh

man

I

say

it

all

day

every

time

he

pushes

a

new

video

I

love

the

way

he

talks

Answer: accept


Flat cookies are almost always caused by expired baking soda. Buy some fresh baking soda from a store that sells a lot of baking supplies (as opposed to the convenience store with a package of soda from 1981). This is the only way to ensure it is fresh. Also, don't store baking soda in the paper carton it came in - transfer it to an airtight container. With really fresh baking soda you should be able to make cookies with about 1/4 teaspoon.

Flat

cookies

are

almost

always

caused

by

expired

baking

soda

Buy

some

fresh

baking

soda

from

a

store

that

sells

a

lot

of

baking

supplies

as

opposed

to

the

convenience

store

with

a

package

of

soda

from

This

is

the

only

way

to

ensure

it

is

fresh

Also

do

n't

store

baking

soda

in

the

paper

carton

it

came

in

transfer

it

to

an

airtight

container

With

really

fresh

baking

soda

you

should

be

able

to

make

cookies

with

about

teaspoon

Answer: accept


A Thermoworks Thermapen and a good digital scale, put the grinder attachment for the kitchenaid on as well, I use it all the time

A

Thermoworks

Thermapen

and

a

good

digital

scale

put

the

grinder

attachment

for

the

kitchenaid

on

as

well

I

use

it

all

the

time

Answer: accept


I prefer constantinopolean things myself.

I

prefer

constantinopolean

things

myself

Answer: accept


Don't let everyone talk you out of starting from a fresh ham! If you wanna try something different without the difficulty of curing your own, then just brine one. My mom did this for Easter last year and it was delicious, and not at all difficult. It'll be different than what you get in stores, but still awesome - like a cross between regular ham and pork tenderloin. I don't have a guide, but I can tell you what she did (sort of). Start with a fresh ham, obviously. You should be able to get one from a local farm/farmer's market, or a decent butcher. If you want a prettier pattern and crispier skin, score it in a crosshatch pattern. Brine it in a salt/sugar/water mixture for about 24-36 hours. (If you want to turn this into more traditional curing, you can add nitrates and leave the ham in for much longer.) You can also include spices in the brine, depending on the flavor profile you're going for. When it's finished brining, bake it in a pan filled with water (keeps it moister) and prepare a glaze. The glaze is probably where you'd wanna work the Bud Light in. A traditional glaze has is usually sweet and spiced, with brown sugar, mustard, cloves, etc...I imagine you could work beer into that. Sorry for the vague directions but if you google "brining a fresh ham" you should get plenty of instructions and flavoring ideas!

Do

n't

let

everyone

talk

you

out

of

starting

from

a

fresh

ham

If

you

wanna

try

something

different

without

the

difficulty

of

curing

your

own

then

just

brine

one

My

mom

did

this

for

Easter

last

year

and

it

was

delicious

and

not

at

all

difficult

It

'll

be

different

than

what

you

get

in

stores

but

still

awesome

like

a

cross

between

regular

ham

and

pork

tenderloin

I

do

n't

have

a

guide

but

I

can

tell

you

what

she

did

sort

of

Start

with

a

fresh

ham

obviously

You

should

be

able

to

get

one

from

a

local

farm

farmer

's

market

or

a

decent

butcher

If

you

want

a

prettier

pattern

and

crispier

skin

score

it

in

a

crosshatch

pattern

Brine

it

in

a

salt

sugar

water

mixture

for

about

hours

If

you

want

to

turn

this

into

more

traditional

curing

you

can

add

nitrates

and

leave

the

ham

in

for

much

longer

You

can

also

include

spices

in

the

brine

depending

on

the

flavor

profile

you

're

going

for

When

it

's

finished

brining

bake

it

in

a

pan

filled

with

water

keeps

it

moister

and

prepare

a

glaze

The

glaze

is

probably

where

you

'd

wanna

work

the

Bud

Light

in

A

traditional

glaze

has

is

usually

sweet

and

spiced

with

brown

sugar

mustard

cloves

etc

I

imagine

you

could

work

beer

into

that

Sorry

for

the

vague

directions

but

if

you

google

brining

a

fresh

ham

you

should

get

plenty

of

instructions

and

flavoring

ideas

Answer: accept


Top with a puttanesca sauce (garlic, anchovy, pepper flakes, black olives, capers, tomatoes) and go easy on the cheese.

Top

with

a

puttanesca

sauce

garlic

anchovy

pepper

flakes

black

olives

capers

tomatoes

and

go

easy

on

the

cheese

Answer: accept


The yeast may be killed by stomach acid upon consumption due to the low pH, depending on what strain it is

The

yeast

may

be

killed

by

stomach

acid

upon

consumption

due

to

the

low

pH

depending

on

what

strain

it

is

yeast

Answer: accept


Are you from Nebraska?

Are

you

from

Nebraska

Answer: accept


Delicious chilled, too

Delicious

chilled

too

Answer: accept


There's a hot dog place in Maine that serves an onion jam on their dogs. It's delicious with mayo. Not a combination you'd think would be good, but it works really well.

There

's

a

hot

dog

place

in

Maine

that

serves

an

onion

jam

on

their

dogs

It

's

delicious

with

mayo

Not

a

combination

you

'd

think

would

be

good

but

it

works

really

well

Answer: accept


Perfect!

Perfect

Answer: accept


Yes, I am from the United States. Glad I could help.

Yes

I

am

from

the

United

States

Glad

I

could

help

Answer: accept


Yeah, I wondered why it was such a big deal, I know in Japan seared Chicken breast in a delicacy, but I think they slaughter it in the kitchen, something that you couldn't do here in America.

Yeah

I

wondered

why

it

was

such

a

big

deal

I

know

in

Japan

seared

Chicken

breast

in

a

delicacy

but

I

think

they

slaughter

it

in

the

kitchen

something

that

you

could

n't

do

here

in

America

Chicken breast

Answer: accept


Searing adds flavor due to the Maillard reaction but demonstrably does not "lock in moisture" or "seal in the juices".

Searing

adds

flavor

due

to

the

Maillard

reaction

but

demonstrably

does

not

lock

in

moisture

or

seal

in

the

juices

Answer: accept


And that’s with uncooked rice?

And

that

’s

with

uncooked

rice

rice

Answer: accept


As soon as it starts getting cold, I make Lentil soup. I use Alton's recipe for a base and build from there.

As

soon

as

it

starts

getting

cold

I

make

Lentil

soup

I

use

Alton

's

recipe

for

a

base

and

build

from

there

Answer: accept


Just FYI, different breeds of tomato and different farming/storage methods can vary the taste, texture, and smell of tomatoes considerably. Best thing to do is try one grown in someone's garden, and smell it(You don't need to pick it to do this.). If it smells good, you're golden, give it a try and see if you like it. If not, don't bother. Obviously, not everyone likes everything, just FYI in case you've maybe just had bad experiences with shitty, tasteless, mushy tomatoes.

Just

FYI

different

breeds

of

tomato

and

different

farming

storage

methods

can

vary

the

taste

texture

and

smell

of

tomatoes

considerably

Best

thing

to

do

is

try

one

grown

in

someone

's

garden

and

smell

it(You

do

n't

need

to

pick

it

to

do

this

If

it

smells

good

you

're

golden

give

it

a

try

and

see

if

you

like

it

If

not

do

n't

bother

Obviously

not

everyone

likes

everything

just

FYI

in

case

you

've

maybe

just

had

bad

experiences

with

shitty

tasteless

mushy

tomatoes

tomato

tomatoes

tomatoes

Answer: accept


Awesome, thank you!

Awesome

thank

you

Answer: accept


I posted about this very thing yesterday and got a ton of recipes. Go here for the replies :)

I

posted

about

this

very

thing

yesterday

and

got

a

ton

of

recipes

Go

here

for

the

replies

Answer: accept


Gordon Ramsey has what looks to be a pretty easy recipe for fish fingers https://www.youtube.com/watch?v=Cm2XN5mbepg&t=292s

Gordon

Ramsey

has

what

looks

to

be

a

pretty

easy

recipe

for

fish

fingers

Answer: accept


What rice are you using?

What

rice

are

you

using

Answer: accept


Anyone have a good DIY trick to simulate a steamer basket?

Anyone

have

a

good

DIY

trick

to

simulate

a

steamer

basket

Answer: accept


+1 for ethnic markets. Any place that sells them in bulk is generally better. They tend to do it as a loss leader (see Winco)

for

ethnic

markets

Any

place

that

sells

them

in

bulk

is

generally

better

They

tend

to

do

it

as

a

loss

leader

see

Winco

Answer: accept


Explains why it makes shitty chicken and shitty beef

Explains

why

it

makes

shitty

chicken

and

shitty

beef

chicken

beef

Answer: accept


I had this problem. The way I fixed it was to switch from using measuring cups and spoons to using a scale. If your recipe does not give weights, google around and you'll find standard conversions of volumes to weights.

I

had

this

problem

The

way

I

fixed

it

was

to

switch

from

using

measuring

cups

and

spoons

to

using

a

scale

If

your

recipe

does

not

give

weights

google

around

and

you

'll

find

standard

conversions

of

volumes

to

weights

Answer: accept


It was probably still good though

It

was

probably

still

good

though

Answer: accept


Hmmm I didn't think about that I thought it was just a chemical something I can't remember

Hmmm

I

did

n't

think

about

that

I

thought

it

was

just

a

chemical

something

I

ca

n't

remember

Answer: accept


Ditto on the bread. My other suggestion is some beef short ribs with a mirepoix and red wine.

Ditto

on

the

bread

My

other

suggestion

is

some

beef

short

ribs

with

a

mirepoix

and

red

wine

Answer: accept


I’ve been leaving shit on the counter to cool for 20 years. Never had an issue. I’ll even eat some of it after a couple hours and toss the rest in the fridge for later. 🤷♂

I

’ve

been

leaving

shit

on

the

counter

to

cool

for

years

Never

had

an

issue

I

’ll

even

eat

some

of

it

after

a

couple

hours

and

toss

the

rest

in

the

fridge

for

later

Answer: accept


You sure are a tough ugly guy-a life spent as line cook @ Applebee's has hardened your once human visage into something only a mother could love.

You

sure

are

a

tough

ugly

guy

a

life

spent

as

line

cook

Applebee

's

has

hardened

your

once

human

visage

into

something

only

a

mother

could

love

Answer: accept


I know! I learned about this recently – It's called the Leidenfrost Effect!

I

know

I

learned

about

this

recently

It

's

called

the

Leidenfrost

Effect

Answer: accept


I did this as well.

I

did

this

as

well

Answer: accept


I'm left-handed and I just realized that I only stir counter-clockwise. Does that make me a warlock?

I

'm

left

handed

and

I

just

realized

that

I

only

stir

counter

clockwise

Does

that

make

me

a

warlock

Answer: accept


Lobster extract is great for adding to a bouillabaisse. 30 minutes of simmering lobster shells and/or shrimp shells followed by a reduction to a thick fist of flavor. I usually make about 2tbsp from the cleaned shells of a 3.5lb lobster.

Lobster

extract

is

great

for

adding

to

a

bouillabaisse

minutes

of

simmering

lobster

shells

and/or

shrimp

shells

followed

by

a

reduction

to

a

thick

fist

of

flavor

I

usually

make

about

from

the

cleaned

shells

of

a

lb

lobster

Lobster extract

lobster shells

shrimp shells

lobster

Answer: accept


Thanks for that burger blog - I always handled my beef minimally and never salted until just before cooking, but good to know I'm 'right'. My guess with this particular recipe is that salting before won't make too much a difference. In the actual burger lab, the focus was how the salt made the meat proteins link to each other - and if there was too much linking, there were no gaps for heat transfer, hence uneven cooking. Now with this little 'contraption' OP has going on, I'm guessing there's enough shit mixed up in the patty that the meat will get adequate separation and even cooking regardless of salting.

Thanks

for

that

burger

blog

I

always

handled

my

beef

minimally

and

never

salted

until

just

before

cooking

but

good

to

know

I

'm

right

My

guess

with

this

particular

recipe

is

that

salting

before

wo

n't

make

too

much

a

difference

In

the

actual

burger

lab

the

focus

was

how

the

salt

made

the

meat

proteins

link

to

each

other

and

if

there

was

too

much

linking

there

were

no

gaps

for

heat

transfer

hence

uneven

cooking

Now

with

this

little

contraption

OP

has

going

on

I

'm

guessing

there

's

enough

shit

mixed

up

in

the

patty

that

the

meat

will

get

adequate

separation

and

even

cooking

regardless

of

salting

Answer: accept


I grill them first to get a good Smokey flavor then finish in the deep fryer.

I

grill

them

first

to

get

a

good

Smokey

flavor

then

finish

in

the

deep

fryer

Answer: accept


As someone who works in the culinary industry a lot of these answers are comical. Hahaha.

As

someone

who

works

in

the

culinary

industry

a

lot

of

these

answers

are

comical

Hahaha

Answer: accept


Almost every restaurant I've worked for has used them. We've never had problems with deliveries or anything but the food quality is either fantastic or terrible. Their soups are good, but I've had one of their orange scones and it was awful. I've only dealt with one rep (all the restaurants were in one small town), and she was fantastic, communicative, etc. Not sure what else to tell you. I haven't heard any particular stories....

Almost

every

restaurant

I

've

worked

for

has

used

them

We

've

never

had

problems

with

deliveries

or

anything

but

the

food

quality

is

either

fantastic

or

terrible

Their

soups

are

good

but

I

've

had

one

of

their

orange

scones

and

it

was

awful

I

've

only

dealt

with

one

rep

all

the

restaurants

were

in

one

small

town

and

she

was

fantastic

communicative

etc

Not

sure

what

else

to

tell

you

I

have

n't

heard

any

particular

stories

Answer: accept


Not so bad!

Not

so

bad

Answer: accept


Idaho, so the actual cost of things is pretty great, but the debt I'm in and loan payments are probably the same as most places. I may give food banks a shot, but I want that to be a last ditch effort, as I'm certain that no matter how bad my financial troubles are, somebody else needs it more than me.

Idaho

so

the

actual

cost

of

things

is

pretty

great

but

the

debt

I

'm

in

and

loan

payments

are

probably

the

same

as

most

places

I

may

give

food

banks

a

shot

but

I

want

that

to

be

a

last

ditch

effort

as

I

'm

certain

that

no

matter

how

bad

my

financial

troubles

are

somebody

else

needs

it

more

than

me

Answer: accept


looking for a butter chicken recipe that wasn't white as all hell

looking

for

a

butter

chicken

recipe

that

was

n't

white

as

all

hell

Answer: accept


If your soup or stew whatever ends up to salty-add a potato.

If

your

soup

or

stew

whatever

ends

up

to

salty

add

a

potato

potato

Answer: accept


Not too long. Seafood tends to go bad faster than meat. I would eat it within 2 days. Trust your nose.

Not

too

long

Seafood

tends

to

go

bad

faster

than

meat

I

would

eat

it

within

days

Trust

your

nose

Answer: accept


lets hear it!

lets

hear

it

Answer: accept


Nope. Apparently that bothers people lol.

Nope

Apparently

that

bothers

people

lol

Answer: accept


If your oven has a self clean mode, chuck it in there and run it. It'll come out almost rusty looking- that's the burned to shit seasoning, it'll be super easy to scrub off with some Barkeeper's Friend and the most abrasive scrubber you have- metal scrubbies work great. It'll be a dull grey; start reseasoning it immediately, it'll get blacker the more seasoning it builds. Alternatively, if you have a fireplace, or even a furnace, you could chuck it in there for a while. You need to get it extremely hot for a few hours, a grill won't do.

If

your

oven

has

a

self

clean

mode

chuck

it

in

there

and

run

it

It

'll

come

out

almost

rusty

looking-

that

's

the

burned

to

shit

seasoning

it

'll

be

super

easy

to

scrub

off

with

some

Barkeeper

's

Friend

and

the

most

abrasive

scrubber

you

have-

metal

scrubbies

work

great

It

'll

be

a

dull

grey

start

reseasoning

it

immediately

it

'll

get

blacker

the

more

seasoning

it

builds

Alternatively

if

you

have

a

fireplace

or

even

a

furnace

you

could

chuck

it

in

there

for

a

while

You

need

to

get

it

extremely

hot

for

a

few

hours

a

grill

wo

n't

do

Answer: accept


We will need an update on what you cook and how the date goes! :) Best of luck!

We

will

need

an

update

on

what

you

cook

and

how

the

date

goes

Best

of

luck

Answer: accept


You could reduce it down, freeze it and use it when needed. If you do reduce it do it slowly.

You

could

reduce

it

down

freeze

it

and

use

it

when

needed

If

you

do

reduce

it

do

it

slowly

Answer: accept


I'm pretty sure you can leave it in for four and it shouldn't make too big a difference. Just did some research. The thing you want to avoid for overcooking steak is breaking down the connective tissue. Is there any reason you can't take it out at two hours?

I

'm

pretty

sure

you

can

leave

it

in

for

four

and

it

should

n't

make

too

big

a

difference

Just

did

some

research

The

thing

you

want

to

avoid

for

overcooking

steak

is

breaking

down

the

connective

tissue

Is

there

any

reason

you

ca

n't

take

it

out

at

two

hours

steak

Answer: accept


Have you tried Alton Brown's ice cream base? It uses more egg yolks that Lebovitz's recipe, but I find the additional egg yolks really do give it the loveliest texture!

Have

you

tried

Alton

Brown

's

ice

cream

base

It

uses

more

egg

yolks

that

Lebovitz

's

recipe

but

I

find

the

additional

egg

yolks

really

do

give

it

the

loveliest

texture

egg yolks

egg yolks

Answer: accept


Fuck. I just bought a bunch and made a killer salad for dinner. Askreddit potentially dumb question here. If I washed it, will it be ok or are they saying that it’s inside the lettuce?

Fuck

I

just

bought

a

bunch

and

made

a

killer

salad

for

dinner

Askreddit

potentially

dumb

question

here

If

I

washed

it

will

it

be

ok

or

are

they

saying

that

it

’s

inside

the

lettuce

lettuce

Answer: accept


I’m a new vegan and when I make tacos I usually use chopped mushrooms because I love them so much and they’re my go to “meat” replacement while being able to eat even more tacos. As long as you get your calories your protein intake for the day will be fine. I chop the mushrooms up roughly and cook them with tacos seasoning, very easy, I also make fajitas with mushrooms.

I

’m

a

new

vegan

and

when

I

make

tacos

I

usually

use

chopped

mushrooms

because

I

love

them

so

much

and

they

’re

my

go

to

meat

replacement

while

being

able

to

eat

even

more

tacos

As

long

as

you

get

your

calories

your

protein

intake

for

the

day

will

be

fine

I

chop

the

mushrooms

up

roughly

and

cook

them

with

tacos

seasoning

very

easy

I

also

make

fajitas

with

mushrooms

Answer: accept


This is the only way to eat spaghetti. I would cook myself buttered noodles with like equal parts noodle and shaker parm for an after school snack for YEARS. Haven't done it in awhile...would definitely still eat it to this day though.

This

is

the

only

way

to

eat

spaghetti

I

would

cook

myself

buttered

noodles

with

like

equal

parts

noodle

and

shaker

parm

for

an

after

school

snack

for

YEARS

Have

n't

done

it

in

awhile

would

definitely

still

eat

it

to

this

day

though

Answer: accept


Me, too. The app I use to store my recipes allows for really easy scaling of recipes, so I end up going halfsies a lot.

Me

too

The

app

I

use

to

store

my

recipes

allows

for

really

easy

scaling

of

recipes

so

I

end

up

going

halfsies

a

lot

Answer: accept


Maybe add some non-fat greek yogurt? helps make it creamy and more thick and gives you some extra protein!

Maybe

add

some

non

fat

greek

yogurt

helps

make

it

creamy

and

more

thick

and

gives

you

some

extra

protein

greek yogurt

Answer: accept


The cellulose has a much lower smoke point than the cheese. Shredding your own cheese will make a better pizza. Maybe not by enough for you to care...

The

cellulose

has

a

much

lower

smoke

point

than

the

cheese

Shredding

your

own

cheese

will

make

a

better

pizza

Maybe

not

by

enough

for

you

to

care

Answer: accept


Herb chopping bowl and blade - like this one: https://www.amazon.com/Inch-Chopping-Bowl-Mezzaluna-Knife/dp/B004UQYS5S

Herb

chopping

bowl

and

blade

like

this

one

Answer: accept


Smoke to temp, sous vide to tenderness. This is always the answer.

Smoke

to

temp

sous

vide

to

tenderness

This

is

always

the

answer

Answer: accept


ok, here's your Friends reference upvote.

ok

here

's

your

Friends

reference

upvote

Answer: accept


Jalapeno poppers if gloves and hand washing were prohibited. My no good hands have a tendency to make their way to my balls without consulting me first

Jalapeno

poppers

if

gloves

and

hand

washing

were

prohibited

My

no

good

hands

have

a

tendency

to

make

their

way

to

my

balls

without

consulting

me

first

Answer: accept


I'm from Texas and we have always put beans in our chili. The whole no bean thing comes from some competition rule and the myth is perpetuated by people from other states. Beans are good!

I

'm

from

Texas

and

we

have

always

put

beans

in

our

chili

The

whole

no

bean

thing

comes

from

some

competition

rule

and

the

myth

is

perpetuated

by

people

from

other

states

Beans

are

good

Answer: accept


yeah, i mean there are a lot of foods you can do a simpler way and just slap them together, but doing something that takes a bit more time and preparation can be much better.

yeah

i

mean

there

are

a

lot

of

foods

you

can

do

a

simpler

way

and

just

slap

them

together

but

doing

something

that

takes

a

bit

more

time

and

preparation

can

be

much

better

Answer: accept


I do the total opposite. Find the sharpest corner around and crack it with a swift motion. I've tried different methods and this one gets the least spidering in the shell.

I

do

the

total

opposite

Find

the

sharpest

corner

around

and

crack

it

with

a

swift

motion

I

've

tried

different

methods

and

this

one

gets

the

least

spidering

in

the

shell

Answer: accept


it's not a big deal. you just messed up a meal. you didn't kill someone. that's what cooking is about, messing up and learning.

it

's

not

a

big

deal

you

just

messed

up

a

meal

you

did

n't

kill

someone

that

's

what

cooking

is

about

messing

up

and

learning

Answer: accept


how many does a 6qt serve?

how

many

does

a

serve

Answer: accept


Thanks! First time posting in this sub :)

Thanks

First

time

posting

in

this

sub

Answer: accept


Whole avocado + soy sauce

Whole

avocado

soy

sauce

avocado

soy sauce

Answer: accept


Fake bolognese Make your tomato sauce as usual, onions, garlic, carrots, celery in small dices, fry in a pan, deglace with red wine and fill up with crushed tomatos (canned). Instead of minced meat you use roasted cauliflower, you just cut it into small crumbly pieces and roast those at low temperature in the oven. The texture and taste is very similar to the original, you can then use it with normal pasta or in a lasagna, whatever. It may sound weird, but it managed to trick many people already. Also, i'm sorry to hear that your wife is vegan.

Fake

bolognese

Make

your

tomato

sauce

as

usual

onions

garlic

carrots

celery

in

small

dices

fry

in

a

pan

deglace

with

red

wine

and

fill

up

with

crushed

tomatos

canned

Instead

of

minced

meat

you

use

roasted

cauliflower

you

just

cut

it

into

small

crumbly

pieces

and

roast

those

at

low

temperature

in

the

oven

The

texture

and

taste

is

very

similar

to

the

original

you

can

then

use

it

with

normal

pasta

or

in

a

lasagna

whatever

It

may

sound

weird

but

it

managed

to

trick

many

people

already

Also

i

'm

sorry

to

hear

that

your

wife

is

vegan

Answer: accept


The reason yours doesn’t taste the same is memory and nostalgia. I’m sure yours has tasted the same/better at times, but because this is such a treasured memory nothing lives up to it. My mother’s food was the same thing for me. I always used to tell my husband that hers was better. Then she made some things and he would always say mine was better. It was years before I realized that my nostalgia/treasured memories were biasing me towards all food that she used to cook.

The

reason

yours

does

n’t

taste

the

same

is

memory

and

nostalgia

I

’m

sure

yours

has

tasted

the

same

better

at

times

but

because

this

is

such

a

treasured

memory

nothing

lives

up

to

it

My

mother

’s

food

was

the

same

thing

for

me

I

always

used

to

tell

my

husband

that

hers

was

better

Then

she

made

some

things

and

he

would

always

say

mine

was

better

It

was

years

before

I

realized

that

my

nostalgia

treasured

memories

were

biasing

me

towards

all

food

that

she

used

to

cook

Answer: accept


I use it all the time while cooking, basically anywhere I'd use sour cream.

I

use

it

all

the

time

while

cooking

basically

anywhere

I

'd

use

sour

cream

sour cream

Answer: accept


Make a big Chinese chicken salad and put a big handful of chopped cilantro in. Delicious.

Make

a

big

Chinese

chicken

salad

and

put

a

big

handful

of

chopped

cilantro

in

Delicious

cilantro

Answer: accept


Seconding this. My mother had stir fry I made and I forgot she didn't like mushrooms. For the first time in 55 years, she liked them. I put them in a pan with just a quick spray of cooking oil and go to town. Also it seems really obvious but idk your life, make sure you wash them THOROUGHLY. There's always so much dirt on the ones I get and it really messes with the taste and texture.

Seconding

this

My

mother

had

stir

fry

I

made

and

I

forgot

she

did

n't

like

mushrooms

For

the

first

time

in

years

she

liked

them

I

put

them

in

a

pan

with

just

a

quick

spray

of

cooking

oil

and

go

to

town

Also

it

seems

really

obvious

but

idk

your

life

make

sure

you

wash

them

THOROUGHLY

There

's

always

so

much

dirt

on

the

ones

I

get

and

it

really

messes

with

the

taste

and

texture

Answer: accept


Potatoes Anna. Steamed spinach with butter and cider vinegar.

Potatoes

Anna

Steamed

spinach

with

butter

and

cider

vinegar

Answer: accept


+1 for making the habenero extract!

for

making

the

habenero

extract

Answer: accept


Take a step back from Bechemal and understand a white roux. It opens up many sauce options.

Take

a

step

back

from

Bechemal

and

understand

a

white

roux

It

opens

up

many

sauce

options

Answer: accept


this doesn't sound like it would taste good

this

does

n't

sound

like

it

would

taste

good

Answer: accept


A frittata will use (at least in my cooking) 10-12 eggs for one 12" iron skillet. Make one frittata per week, and you'll use them up.

A

frittata

will

use

at

least

in

my

cooking

eggs

for

one

iron

skillet

Make

one

frittata

per

week

and

you

'll

use

them

up

eggs

Answer: accept


This is too easy: 1) Pepper 2) MSG 3) chicken ramen packet 4) Kraft mac and cheese packet 5) Sugar

This

is

too

easy

Pepper

MSG

chicken

ramen

packet

Kraft

mac

and

cheese

packet

Sugar

Answer: accept


I used to have such a site bookmarked but can't find it now...

I

used

to

have

such

a

site

bookmarked

but

ca

n't

find

it

now

Answer: accept


You had me at garam masala

You

had

me

at

garam

masala

Answer: accept


haha, I was going to suggest poking a hole into it and go at it. thats a sexy piece of meat.

haha

I

was

going

to

suggest

poking

a

hole

into

it

and

go

at

it

that

s

a

sexy

piece

of

meat

meat

Answer: accept


How does it brown in all that steam?

How

does

it

brown

in

all

that

steam

Answer: accept


Oh my soul! Definitely one of my favorite indian dishes ever! I have never considered making it myself but this tutorial is awesome and now I want to try it! Thank you!

Oh

my

soul

Definitely

one

of

my

favorite

indian

dishes

ever

I

have

never

considered

making

it

myself

but

this

tutorial

is

awesome

and

now

I

want

to

try

it

Thank

you

Answer: accept


As I want to try a actual Philly cheese steak

As

I

want

to

try

a

actual

Philly

cheese

steak

Answer: accept


Mexican things.

Mexican

things

Answer: accept


I have never used one, but it is hard to imagine a $120 rice cooker being worth it unless you cook in restaurant volumes.

I

have

never

used

one

but

it

is

hard

to

imagine

a

rice

cooker

being

worth

it

unless

you

cook

in

restaurant

volumes

Answer: accept


Well ... Green bean seeds you can buy at the garden shop! (Seeds sold as seeds to be planted often have a poisonous coating added to discourage wildlife from eating them.) And yes most can be eaten immature in the pods. Some legumes you may not have realized are unripe pods are edamame, snap peas, and snow peas.

Well

Green

bean

seeds

you

can

buy

at

the

garden

shop

Seeds

sold

as

seeds

to

be

planted

often

have

a

poisonous

coating

added

to

discourage

wildlife

from

eating

them

And

yes

most

can

be

eaten

immature

in

the

pods

Some

legumes

you

may

not

have

realized

are

unripe

pods

are

edamame

snap

peas

and

snow

peas

Answer: accept


That's messed uo. Almost like she giving uou a big "fuck you" on purpose. I dated a woman for 2.5 years, and even after all that time she still couldn't remember how to treat my good knives. She had given up and just used crap knives out of my crap knife drawer when she needed to chop food in my kitchen. It wasn't what she's used to, but there's not much to treating good knives properly, and it struck me as a passive-aggressive way to disrespect my desire to keep a set of good knives.

That

's

messed

uo

Almost

like

she

giving

uou

a

big

fuck

you

on

purpose

I

dated

a

woman

for

years

and

even

after

all

that

time

she

still

could

n't

remember

how

to

treat

my

good

knives

She

had

given

up

and

just

used

crap

knives

out

of

my

crap

knife

drawer

when

she

needed

to

chop

food

in

my

kitchen

It

was

n't

what

she

's

used

to

but

there

's

not

much

to

treating

good

knives

properly

and

it

struck

me

as

a

passive

aggressive

way

to

disrespect

my

desire

to

keep

a

set

of

good

knives

Answer: accept


LOL OP just stated that black pepper is a spice. You then agreed vehemently, then called it a seasoning. Define each please.

LOL

OP

just

stated

that

black

pepper

is

a

spice

You

then

agreed

vehemently

then

called

it

a

seasoning

Define

each

please

black pepper

Answer: accept


Whatever, it's really not important; I just wanted to be sure you weren't trying to cook some eccentric oddball cut of meat. Your steak there (assuming that's a picture of the actual steak you cooked) looks to me like it wasn't cooked at a high enough heat. It looks light-brown in color, instead of a good dark-brown, almost black, like a properly seared steak should be. When you sear a steak, the pan is so hot that the fat melts and cooks; if you cook it in a pan that's too cool, the fat doesn't have a chance to melt and cook by the time the meat is done. And if you keep cooking it in order to melt the fat, the meat gets well-done. So what kind of pan did you use, and how hot was it? Read this. http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html See how dark-brown the steak is? with black bits? Yours is more of a moist pork-chop red-brown, instead of a seared/charred beefsteak brown. More good stuff. http://www.youtube.com/watch?v=AmC9SmCBUj4 http://www.youtube.com/watch?v=1FYZHkjgwdc

Whatever

it

's

really

not

important

I

just

wanted

to

be

sure

you

were

n't

trying

to

cook

some

eccentric

oddball

cut

of

meat

Your

steak

there

assuming

that

's

a

picture

of

the

actual

steak

you

cooked

looks

to

me

like

it

was

n't

cooked

at

a

high

enough

heat

It

looks

light

brown

in

color

instead

of

a

good

dark

brown

almost

black

like

a

properly

seared

steak

should

be

When

you

sear

a

steak

the

pan

is

so

hot

that

the

fat

melts

and

cooks

if

you

cook

it

in

a

pan

that

's

too

cool

the

fat

does

n't

have

a

chance

to

melt

and

cook

by

the

time

the

meat

is

done

And

if

you

keep

cooking

it

in

order

to

melt

the

fat

the

meat

gets

well

done

So

what

kind

of

pan

did

you

use

and

how

hot

was

it

Read

this

See

how

dark

brown

the

steak

is

with

black

bits

Yours

is

more

of

a

moist

pork

chop

red

brown

instead

of

a

seared

charred

beefsteak

brown

More

good

stuff

Answer: accept


I've used Shuns and Wusthofs and Henckels and so on, high-dollar stuff, but these days keep them all in my knife roll and only ever use this $7 Kiwi nakiri I got from a restaurant supply store. I'm so in love with this thing I got it a bigger brother for a whopping $8. They're sharp as hell, thin (so it just slices through things without pushing it all around), and I don't cry if I drop it off my prep station. The only issue I can think of is that the handle/spine is a bit uncomfortable and even with my knife callus can start to make your finger sore during a big prep job. Still can't recommend these things enough

I

've

used

Shuns

and

Wusthofs

and

Henckels

and

so

on

high

dollar

stuff

but

these

days

keep

them

all

in

my

knife

roll

and

only

ever

use

this

Kiwi

nakiri

I

got

from

a

restaurant

supply

store

I

'm

so

in

love

with

this

thing

I

got

it

a

bigger

brother

for

a

whopping

They

're

sharp

as

hell

thin

so

it

just

slices

through

things

without

pushing

it

all

around

and

I

do

n't

cry

if

I

drop

it

off

my

prep

station

The

only

issue

I

can

think

of

is

that

the

handle

spine

is

a

bit

uncomfortable

and

even

with

my

knife

callus

can

start

to

make

your

finger

sore

during

a

big

prep

job

Still

ca

n't

recommend

these

things

enough

Answer: accept


Aye ye canny wack it! Mind and make sure you have some on the 30th of November, it's St Andrew's Day :) (our patron saint).

Aye

ye

canny

wack

it

Mind

and

make

sure

you

have

some

on

the

of

November

it

's

St

Andrew

's

Day

our

patron

saint

Answer: accept


Personally I have no problem with Velveeta or Kraft singles. Velveeta helps make a really good mac n cheese (in combo with other cheeses). Kraft singles make a really good grilled cheese sandwich. I should try that Velveeta/Ro-tel, I believe it's used to make queso.

Personally

I

have

no

problem

with

Velveeta

or

Kraft

singles

Velveeta

helps

make

a

really

good

mac

n

cheese

in

combo

with

other

cheeses

Kraft

singles

make

a

really

good

grilled

cheese

sandwich

I

should

try

that

Velveeta

Ro

tel

I

believe

it

's

used

to

make

queso

Answer: accept


Me or Gordon aren't defensive. He juist said "put some salt and pepper on the tomato" he literally just tells you how he does it. Put whatever you want in it. Although, If you like blue cheese with your burgers. Then you don't like burgers. You like blue cheese.

Me

or

Gordon

are

n't

defensive

He

juist

said

put

some

salt

and

pepper

on

the

tomato

he

literally

just

tells

you

how

he

does

it

Put

whatever

you

want

in

it

Although

If

you

like

blue

cheese

with

your

burgers

Then

you

do

n't

like

burgers

You

like

blue

cheese

salt

pepper

tomato

blue cheese

blue cheese

Answer: accept


It's in the fried rice :)

It

's

in

the

fried

rice

Answer: accept


Solid advice, i'll have to broaden my search. It feels more akin to buying a new car than popping out to get a knife

Solid

advice

i

'll

have

to

broaden

my

search

It

feels

more

akin

to

buying

a

new

car

than

popping

out

to

get

a

knife

Answer: accept


fukkin balsamic reduction sauce. I have had it not ruin my food twice. Every other time, the sickly sweetness is poured all over everything, blotting out all flavors like a creeping blight.

fukkin

balsamic

reduction

sauce

I

have

had

it

not

ruin

my

food

twice

Every

other

time

the

sickly

sweetness

is

poured

all

over

everything

blotting

out

all

flavors

like

a

creeping

blight

Answer: accept


Supercook.com is an awesome website I use, but not sure if they have an app

Supercook.com

is

an

awesome

website

I

use

but

not

sure

if

they

have

an

app

Answer: accept


They sound great, you have inspired me. I would mix the tuna with spring onion, freshly grated ginger & finely chopped red chili.

They

sound

great

you

have

inspired

me

I

would

mix

the

tuna

with

spring

onion

freshly

grated

ginger

amp

finely

chopped

red

chili

tuna

spring onion

ginger

red chili

Answer: accept


I highly doubt that everything is microwaved. Their sauces might be pre made for consistency. I can imagine that their filled pasta and lasagna likely comes in frozen from their factory. When you are running a chain, consistency is key. Some of their soups are assembled in store, like the zuppa toscana, it seems to be one of the least consistent items on the menu, sometimes more spicy than other times. I'm sure that the fried items come in frozen and just dropped in the deep fryer.

I

highly

doubt

that

everything

is

microwaved

Their

sauces

might

be

pre

made

for

consistency

I

can

imagine

that

their

filled

pasta

and

lasagna

likely

comes

in

frozen

from

their

factory

When

you

are

running

a

chain

consistency

is

key

Some

of

their

soups

are

assembled

in

store

like

the

zuppa

toscana

it

seems

to

be

one

of

the

least

consistent

items

on

the

menu

sometimes

more

spicy

than

other

times

I

'm

sure

that

the

fried

items

come

in

frozen

and

just

dropped

in

the

deep

fryer

Answer: accept


This is why I mentioned knowing I'll never have the proper equipment to cook with it. It's still really really good for cooking all sorts of things though

This

is

why

I

mentioned

knowing

I

'll

never

have

the

proper

equipment

to

cook

with

it

It

's

still

really

really

good

for

cooking

all

sorts

of

things

though

Answer: accept


The real problem is that you will feel hungrier, so it's much harder to stick with your diet. Reducing your calorie count is the goal (and the only way to lose weight is calories in < calories used), but saying that your diet doesn't matter for weight loss is silly. Candy is (and carbs in general are) burned much faster by your body than foods full of protein and/or fat. This leads to you feeling hungry much faster after eating the same "amount" of food.

The

real

problem

is

that

you

will

feel

hungrier

so

it

's

much

harder

to

stick

with

your

diet

Reducing

your

calorie

count

is

the

goal

and

the

only

way

to

lose

weight

is

calories

in

calories

used

but

saying

that

your

diet

does

n't

matter

for

weight

loss

is

silly

Candy

is

and

carbs

in

general

are

burned

much

faster

by

your

body

than

foods

full

of

protein

and/or

fat

This

leads

to

you

feeling

hungry

much

faster

after

eating

the

same

amount

of

food

Answer: accept


Yeah, there's a bunch!

Yeah

there

's

a

bunch

Answer: accept


I agree, me too.

I

agree

me

too

Answer: accept


Not even a good troll

Not

even

a

good

troll

Answer: accept


That recipe uses boxed cake mix and I can't find another raspberry cake recipe! But thats a good idea.

That

recipe

uses

boxed

cake

mix

and

I

ca

n't

find

another

raspberry

cake

recipe

But

that

s

a

good

idea

Answer: accept


No. it's a cutting board with drain holes https://www.amazon.com/Light-Cutting-Board-Drain-Holes/dp/B072RJ7YB1

No

it

's

a

cutting

board

with

drain

holes

Answer: accept


If you're worried about excess greasy results, you could just check for cheese with lower moisture/fat levels. Or just get a dryer cheese like a fontina/fruilano/romano/parm.

If

you

're

worried

about

excess

greasy

results

you

could

just

check

for

cheese

with

lower

moisture

fat

levels

Or

just

get

a

dryer

cheese

like

a

fontina

fruilano

romano

parm

Answer: accept


This should make you feel better Ill show myself out

This

should

make

you

feel

better

Ill

show

myself

out

Answer: accept


Huh. YMMV of course, but I discard the veggies after I make chicken broth because they've given up their texture and flavor. Then I cook new veggies into the broth if I'm making soup.

Huh

YMMV

of

course

but

I

discard

the

veggies

after

I

make

chicken

broth

because

they

've

given

up

their

texture

and

flavor

Then

I

cook

new

veggies

into

the

broth

if

I

'm

making

soup

veggies

chicken broth

veggies

broth

Answer: accept