It is! Because the bigger company will have to first import products to their warehouse, further process, export to the country of the supermarket, have it sit in the supermarket warehouse, link up systems for restocking, and restock. That's the basic distribution, and it's already far more expensive than ours. Because our company buys in the same quantity as those large multinationals, and we have our own manufacturing / processing facilities, our raw material cost is the same, and warehousing cost for the specialist range is near nil in the big picture. Other independent retailers are also probably the same. Individual shipping may eat up margins, but ultimately it ends up cheaper because the bigger retailers also pay licensing fees, agency fees for buying, and a few others - none of which apply to the small ones who sell online. You're right about the ethnic stores sometimes having questionable quality. In a city like New York the general quality should be ok for whole spices, because you have a large community of people who will consume them, so whoever the importer is has more buying power. The only real issue I notice with them is hygiene, so you'll just have to do some manual selection yourself! Of course, they are very cheap, and that's how.

It

is

Because

the

bigger

company

will

have

to

first

import

products

to

their

warehouse

further

process

export

to

the

country

of

the

supermarket

have

it

sit

in

the

supermarket

warehouse

link

up

systems

for

restocking

and

restock

That

's

the

basic

distribution

and

it

's

already

far

more

expensive

than

ours

Because

our

company

buys

in

the

same

quantity

as

those

large

multinationals

and

we

have

our

own

manufacturing

processing

facilities

our

raw

material

cost

is

the

same

and

warehousing

cost

for

the

specialist

range

is

near

in

the

big

picture

Other

independent

retailers

are

also

probably

the

same

Individual

shipping

may

eat

up

margins

but

ultimately

it

ends

up

cheaper

because

the

bigger

retailers

also

pay

licensing

fees

agency

fees

for

buying

and

a

few

others

of

which

apply

to

the

small

ones

who

sell

online

You

're

right

about

the

ethnic

stores

sometimes

having

questionable

quality

In

a

city

like

New

York

the

general

quality

should

be

ok

for

whole

spices

because

you

have

a

large

community

of

people

who

will

consume

them

so

whoever

the

importer

is

has

more

buying

power

The

only

real

issue

I

notice

with

them

is

hygiene

so

you

'll

just

have

to

do

some

manual

selection

yourself

Of

course

they

are

very

cheap

and

that

's

how

spices

Answer: accept


Oh, yes, yes. I see. Apologies. Lots of replies, lots to remember. Glad to see it’s worn with pride!

Oh

yes

yes

I

see

Apologies

Lots

of

replies

lots

to

remember

Glad

to

see

it

’s

worn

with

pride

Answer: accept


Yea flying with Eagles was pretty corny and now I understand why you might think I need your pity. Profession was supposed to be professed but I was on a train and listening to an audio book, so it slipped past me. My point was that if you're cooking quick and dirty, at home, bachelor style; microwaved chicken from frozen is damn good. I discovered it when I was trying to defrost it and ended up cooking it. Once I refined the process, I found the results easily comparable to anything done on the stove top, excepting for sear but we're talking about chicken here, and we're trying to not make a production out of the production, so searing isn't in context. If you're hell-bent on getting that crust, once it's cooked, get out the blow torch and put a sear on it. I've been in more than one restaurant that used this trick to get things looking nice... Anyways, have a nice day, next time your hungover and all the dishes are dirty, try microwaving some frozen chicken. If you wanna get fancy, throw some bacon and butter into the mix with some spice. One bowl, less then ten minutes. It's ugly but it taste damn good.

Yea

flying

with

Eagles

was

pretty

corny

and

now

I

understand

why

you

might

think

I

need

your

pity

Profession

was

supposed

to

be

professed

but

I

was

on

a

train

and

listening

to

an

audio

book

so

it

slipped

past

me

My

point

was

that

if

you

're

cooking

quick

and

dirty

at

home

bachelor

style

microwaved

chicken

from

frozen

is

damn

good

I

discovered

it

when

I

was

trying

to

defrost

it

and

ended

up

cooking

it

Once

I

refined

the

process

I

found

the

results

easily

comparable

to

anything

done

on

the

stove

top

excepting

for

sear

but

we

're

talking

about

chicken

here

and

we

're

trying

to

not

make

a

production

out

of

the

production

so

searing

is

n't

in

context

If

you

're

hell

bent

on

getting

that

crust

once

it

's

cooked

get

out

the

blow

torch

and

put

a

sear

on

it

I

've

been

in

more

than

one

restaurant

that

used

this

trick

to

get

things

looking

nice

Anyways

have

a

nice

day

next

time

your

hungover

and

all

the

dishes

are

dirty

try

microwaving

some

frozen

chicken

If

you

wanna

get

fancy

throw

some

bacon

and

butter

into

the

mix

with

some

spice

One

bowl

less

then

ten

minutes

It

's

ugly

but

it

taste

damn

good

Answer: accept


Thanks!

Thanks

Answer: accept


A few of the better pranks that I have witnessed: asking a new waiter/ waitress to fetch the 'long weight' or the 'reproductive tool'. You'd be surprised at how few people catch on immediately.

A

few

of

the

better

pranks

that

I

have

witnessed

asking

a

new

waiter/

waitress

to

fetch

the

long

weight

or

the

reproductive

tool

You

'd

be

surprised

at

how

few

people

catch

on

immediately

Answer: accept


Add fish sauce to most things... I’m Vietnamese so that shit makes everything better

Add

fish

sauce

to

most

things

I

’m

Vietnamese

so

that

shit

makes

everything

better

fish sauce

Answer: accept


Simple but effective. Don't forget the cold bath if you want runny eggs, thwy will continue to cook if you don't

Simple

but

effective

Do

n't

forget

the

cold

bath

if

you

want

runny

eggs

thwy

will

continue

to

cook

if

you

do

n't

eggs

Answer: accept


We haven't tried it, I thought it would need the fat inside butter. Maybe we should try that

We

have

n't

tried

it

I

thought

it

would

need

the

fat

inside

butter

Maybe

we

should

try

that

butter

Answer: accept


I remember having this as a kid! It was always my mom who made this, so whenever I made it myself (last month) it ended up either overcooked or completely burnt.

I

remember

having

this

as

a

kid

It

was

always

my

mom

who

made

this

so

whenever

I

made

it

myself

last

month

it

ended

up

either

overcooked

or

completely

burnt

Answer: accept


I've been using lots of cream of mushroom since I started cooking but I wanted to try and step it up a notch and make something from scratch.

I

've

been

using

lots

of

cream

of

mushroom

since

I

started

cooking

but

I

wanted

to

try

and

step

it

up

a

notch

and

make

something

from

scratch

Answer: accept


No problem! Be sure you secure the ends of the raw bacons with some toothpicks. Once its setup you can remove them. Cook it low and slow and flip here and there so it cooks evenly. Once it's pretty much done you can even brush it with a little BBQ sauce and give it a couple more minutes for that to setup too. I made this one time with jalapeno slices tucked up under the bacon. Regardless, the key is to wrap tightly but not so tight that the bacon splits as it cooks. Avoid spaces between your wraps. Good luck.

No

problem

Be

sure

you

secure

the

ends

of

the

raw

bacons

with

some

toothpicks

Once

its

setup

you

can

remove

them

Cook

it

low

and

slow

and

flip

here

and

there

so

it

cooks

evenly

Once

it

's

pretty

much

done

you

can

even

brush

it

with

a

little

BBQ

sauce

and

give

it

a

couple

more

minutes

for

that

to

setup

too

I

made

this

one

time

with

jalapeno

slices

tucked

up

under

the

bacon

Regardless

the

key

is

to

wrap

tightly

but

not

so

tight

that

the

bacon

splits

as

it

cooks

Avoid

spaces

between

your

wraps

Good

luck

Answer: accept


Wow I have that book on order at the library! Do you mind if I pick your brain if I start it? Can you store the fermenting cheese in the garage? Or does it always smell? I don't gave a basement

Wow

I

have

that

book

on

order

at

the

library

Do

you

mind

if

I

pick

your

brain

if

I

start

it

Can

you

store

the

fermenting

cheese

in

the

garage

Or

does

it

always

smell

I

do

n't

gave

a

basement

Answer: accept


I cut them up and put them in the pot with salted cold water. Then I bring the pot of potatoes to a boil. When they boil, I drain them. I then fry them in an equal mix of vegetable oil and butter. I take it slow at this stage and am careful not to over stir. You want to give them time to brown. I also only use Yukon Gold potatoes. They fry much better than red or russet potatoes because they have a lower starch content. This is basically what the Cook's Illustrated method was from about 15 years ago. It's complicated, but if yo. Take your time and follow all the steps, they come out awesome.

I

cut

them

up

and

put

them

in

the

pot

with

salted

cold

water

Then

I

bring

the

pot

of

potatoes

to

a

boil

When

they

boil

I

drain

them

I

then

fry

them

in

an

equal

mix

of

vegetable

oil

and

butter

I

take

it

slow

at

this

stage

and

am

careful

not

to

over

stir

You

want

to

give

them

time

to

brown

I

also

only

use

Yukon

Gold

potatoes

They

fry

much

better

than

red

or

russet

potatoes

because

they

have

a

lower

starch

content

This

is

basically

what

the

Cook

's

Illustrated

method

was

from

about

years

ago

It

's

complicated

but

if

yo

Take

your

time

and

follow

all

the

steps

they

come

out

awesome

potatoes

vegetable oil

butter

Yukon Gold potatoes

russet potatoes

Answer: accept


Malaysian-styled burger aka Ramly Burger. Basically beef patty wrapped in egg.

Malaysian

styled

burger

aka

Ramly

Burger

Basically

beef

patty

wrapped

in

egg

Answer: accept


you're quite welcome

you

're

quite

welcome

Answer: accept


Does salt come up in the steam? Because when you get sea salt you basically remove the water, leaving salt...

Does

salt

come

up

in

the

steam

Because

when

you

get

sea

salt

you

basically

remove

the

water

leaving

salt

salt

sea salt

salt

Answer: accept


I tend to cook a full package of Bacon in a roasting pan and a sheet of tatter tots on the weekend, then nuking them a few at a time for breakfast burritos. I scramble the eggs in the morning and pan-toast the burrito in the hot pan afterwards. My SIL cooks up a bunch of taco seasoned turkey meat, onions, peppers, etc. Then adds cheese tomato and uses this to fill a bunch of tortillas. These are frozen in zip-top bags for morning heating.

I

tend

to

cook

a

full

package

of

Bacon

in

a

roasting

pan

and

a

sheet

of

tatter

tots

on

the

weekend

then

nuking

them

a

few

at

a

time

for

breakfast

burritos

I

scramble

the

eggs

in

the

morning

and

pan

toast

the

burrito

in

the

hot

pan

afterwards

My

SIL

cooks

up

a

bunch

of

taco

seasoned

turkey

meat

onions

peppers

etc

Then

adds

cheese

tomato

and

uses

this

to

fill

a

bunch

of

tortillas

These

are

frozen

in

zip

top

bags

for

morning

heating

Answer: accept


See if you can get hold of Tillicherry peppercorns: they're harvested later and taste incredible!

See

if

you

can

get

hold

of

Tillicherry

peppercorns

they

're

harvested

later

and

taste

incredible

Answer: accept


They go a very , very long way. I toast them in a skillet and add them to salads. I make some extra and put them in a little dish to nibble on.

They

go

a

very

very

long

way

I

toast

them

in

a

skillet

and

add

them

to

salads

I

make

some

extra

and

put

them

in

a

little

dish

to

nibble

on

Answer: accept


On the counter with lids on. You know, that’s not a bad idea. Maybe we’ll do that and make some pasta or pizza over the weekend! Thank you!

On

the

counter

with

lids

on

You

know

that

’s

not

a

bad

idea

Maybe

we

’ll

do

that

and

make

some

pasta

or

pizza

over

the

weekend

Thank

you

Answer: accept


If possible, marinate it before hand. Salt is usually fine, but a lot of recipes will reserve 1/3 or 1/2 the spice mix just for marinating the chicken for a minimum of 2 hours. Not required, but recommended.

If

possible

marinate

it

before

hand

Salt

is

usually

fine

but

a

lot

of

recipes

will

reserve

or

the

spice

mix

just

for

marinating

the

chicken

for

a

minimum

of

hours

Not

required

but

recommended

Salt

chicken

Answer: accept


https://healthylivingmarket.com/recipe/ipa-chicken-wings/ Try these out they are different and tasty.

Try

these

out

they

are

different

and

tasty

Answer: accept


Make a homemade pumpkin puree and then use that for cornbread.

Make

a

homemade

pumpkin

puree

and

then

use

that

for

cornbread

Answer: accept


The pizza dough doesn't work too well for oven baking without a baking stone in my experiences. However, it works REALLY well for making pizza on a grill. http://www.thekitchn.com/how-to-grill-pizza-cooking-lessons-from-thekitchn-120920 This is by far my favorite way of making pizzas from scratch.

The

pizza

dough

does

n't

work

too

well

for

oven

baking

without

a

baking

stone

in

my

experiences

However

it

works

REALLY

well

for

making

pizza

on

a

grill

This

is

by

far

my

favorite

way

of

making

pizzas

from

scratch

Answer: accept


Would be considered a rough, unpolished granite Mortar and Pestle.

Would

be

considered

a

rough

unpolished

granite

Mortar

and

Pestle

Answer: accept


Have you never seen Popeye the Sailor Man!?!

Have

you

never

seen

Popeye

the

Sailor

Man

Answer: accept


Yeahhh, I made hummus in my ninja ultima blender last week, that cleanup means hummus is now officially an immersion blender food.

Yeahhh

I

made

hummus

in

my

ninja

ultima

blender

last

week

that

cleanup

means

hummus

is

now

officially

an

immersion

blender

food

Answer: accept


yeah I hated five guys where I live. I was like and people return and pay for this? what, huh?

yeah

I

hated

five

guys

where

I

live

I

was

like

and

people

return

and

pay

for

this

what

huh

Answer: accept


Peanut butter and chili are an awesome combination. I've gotten to the point where I won't eat a bowl of chili without a PB sandwich.

Peanut

butter

and

chili

are

an

awesome

combination

I

've

gotten

to

the

point

where

I

wo

n't

eat

a

bowl

of

chili

without

a

PB

sandwich

Answer: accept


Learning to balance salty, sweet, acid, savory/rich, and heat made my meals so much more flavorful and appetizing. I still havent perfected balance but it makes me such a better cook to be able to do so. If i add a few too many ingredients that lean towards rich and savory, ill add some lemon to cut the richness.

Learning

to

balance

salty

sweet

acid

savory

rich

and

heat

made

my

meals

so

much

more

flavorful

and

appetizing

I

still

have

nt

perfected

balance

but

it

makes

me

such

a

better

cook

to

be

able

to

do

so

If

i

add

a

few

too

many

ingredients

that

lean

towards

rich

and

savory

ill

add

some

lemon

to

cut

the

richness

lemon

Answer: accept


I would never spend $150 on a rice cooker when a $40 rice cooker accomplishes the task perfectly well. Same with any small appliance.

I

would

never

spend

on

a

rice

cooker

when

a

rice

cooker

accomplishes

the

task

perfectly

well

Same

with

any

small

appliance

Answer: accept


oh that great, TIL, thanks for enlightening me...

oh

that

great

TIL

thanks

for

enlightening

me

Answer: accept


If you're trying to heat up to the center, high heat is the opposite of what you want. By the time the center is warm, you'll have made it significantly drier.

If

you

're

trying

to

heat

up

to

the

center

high

heat

is

the

opposite

of

what

you

want

By

the

time

the

center

is

warm

you

'll

have

made

it

significantly

drier

Answer: accept


> "Irish Soda" isn't a euphemism for beer It isn't, but now it needs to be.

Irish

Soda

is

n't

a

euphemism

for

beer

It

is

n't

but

now

it

needs

to

be

Answer: accept


It still doesn't meet OP's request, though. They don't teach how to bake something, they just show a competition baking those things. The Great British Baking Show Masterclass, however, is exactly what OP is looking for.

It

still

does

n't

meet

OP

's

request

though

They

do

n't

teach

how

to

bake

something

they

just

show

a

competition

baking

those

things

The

Great

British

Baking

Show

Masterclass

however

is

exactly

what

OP

is

looking

for

Answer: accept


Alright mate, here is the deal. I'm by no means a burger master, but I make a decent burger out of necessity, as there are very few burger places where I'm at (Abroad). Meat: 80/20 mince, divide and lightly form into patties, make it thinner than you think and pinch the center a little (it will puff up don't worry). Season generously with salt (preferably of the kosher or coarse variety), and rub it in. Pepper will burn. On the pan, put in some oil (can be as little or as much as a few millimeters). Put the heat on high and wait for the pan to get hot (Oil just about to smoke), then put the burgers on and don't touch them! wait a few moments then flip using a spatula. Wait until the juices run clear (or not), put the pepper and cheese on top now if you wish. Take it off and let it rest for a few minutes. Now the second ingredient which is often overlooked is bread. Put the broiler on. Butter generously, or you can mix olive oil and warm butter and drizzle (or drench!) on the bread. Stick it in the oven face up (broiler!) until it starts to get slightly golden/crispy. A good bun makes all the difference. An old stale bun can make even the best burger meat suck balls. For toppings I recommend thinly sliced dill pickles, sauteed/carmelized onions, tomatos, and maybe lettuce. I use mayo on bottom and BBQ sauce on top.

Alright

mate

here

is

the

deal

I

'm

by

no

means

a

burger

master

but

I

make

a

decent

burger

out

of

necessity

as

there

are

very

few

burger

places

where

I

'm

at

Abroad

Meat

mince

divide

and

lightly

form

into

patties

make

it

thinner

than

you

think

and

pinch

the

center

a

little

it

will

puff

up

do

n't

worry

Season

generously

with

salt

preferably

of

the

kosher

or

coarse

variety

and

rub

it

in

Pepper

will

burn

On

the

pan

put

in

some

oil

can

be

as

little

or

as

much

as

a

few

millimeters

Put

the

heat

on

high

and

wait

for

the

pan

to

get

hot

Oil

just

about

to

smoke

then

put

the

burgers

on

and

do

n't

touch

them

wait

a

few

moments

then

flip

using

a

spatula

Wait

until

the

juices

run

clear

or

not

put

the

pepper

and

cheese

on

top

now

if

you

wish

Take

it

off

and

let

it

rest

for

a

few

minutes

Now

the

second

ingredient

which

is

often

overlooked

is

bread

Put

the

broiler

on

Butter

generously

or

you

can

mix

olive

oil

and

warm

butter

and

drizzle

or

drench

on

the

bread

Stick

it

in

the

oven

face

up

broiler

until

it

starts

to

get

slightly

golden

crispy

A

good

bun

makes

all

the

difference

An

old

stale

bun

can

make

even

the

best

burger

meat

suck

balls

For

toppings

I

recommend

thinly

sliced

dill

pickles

sauteed

carmelized

onions

tomatos

and

maybe

lettuce

I

use

mayo

on

bottom

and

BBQ

sauce

on

top

Answer: accept


That sounds like it would taste good. It seems like this will make about a quart or a jar of sauce. Is that right?

That

sounds

like

it

would

taste

good

It

seems

like

this

will

make

about

a

quart

or

a

jar

of

sauce

Is

that

right

Answer: accept


I recently read about medieval mustards that got me wanting to try this. Apparently spices were so expensive that mustard was a way to reuse them. For example, the spices used to flavor mulled wine would be reused to make a mustard... really made me rethink the jar in our cupboard!

I

recently

read

about

medieval

mustards

that

got

me

wanting

to

try

this

Apparently

spices

were

so

expensive

that

mustard

was

a

way

to

reuse

them

For

example

the

spices

used

to

flavor

mulled

wine

would

be

reused

to

make

a

mustard

really

made

me

rethink

the

jar

in

our

cupboard

Answer: accept


Just think, you could have learned this all ages ago, and not lost (a) finger(s), just by glancing at the manual and the 42 languages it has warnings in about *not doing this*.

Just

think

you

could

have

learned

this

all

ages

ago

and

not

lost

a

finger(s

just

by

glancing

at

the

manual

and

the

languages

it

has

warnings

in

about

not

doing

this*.

Answer: accept


Oh my, carrot soup with ginger and coconut milk sounds right up my alley! Thank you for that! For the turnips, I made turnip gratin the other day and it was beyond delicious. Main flavours were garlic and thyme. The okra: try an okra and tomato stew. My mother makes it and it is sooooo delicious, amazing with white rice or pita bread.

Oh

my

carrot

soup

with

ginger

and

coconut

milk

sounds

right

up

my

alley

Thank

you

for

that

For

the

turnips

I

made

turnip

gratin

the

other

day

and

it

was

beyond

delicious

Main

flavours

were

garlic

and

thyme

The

okra

try

an

okra

and

tomato

stew

My

mother

makes

it

and

it

is

sooooo

delicious

amazing

with

white

rice

or

pita

bread

Answer: accept


I have not fried it yet. I'm afraid it may get mushy but I'm willing to try. It won't be able to fry as long as the rice, probably only long enough to cook the eggs. My preferred way to make cauliflower rice so far is baking/roasting.

I

have

not

fried

it

yet

I

'm

afraid

it

may

get

mushy

but

I

'm

willing

to

try

It

wo

n't

be

able

to

fry

as

long

as

the

rice

probably

only

long

enough

to

cook

the

eggs

My

preferred

way

to

make

cauliflower

rice

so

far

is

baking

roasting

Answer: accept


How much does this cost to do? I assume much cheaper than actually buying the meat at the store but by how much? Thanks!

How

much

does

this

cost

to

do

I

assume

much

cheaper

than

actually

buying

the

meat

at

the

store

but

by

how

much

Thanks

Answer: accept


I'm not sure I'll ever forget the time I literally changed my work buddy's life with alfredo sauce. I'd come over after lunch to finish helping him set up and wire his living room for football on sundays with The Ticket (in a nutshell, all 4 roommates would bring their individual TV'S and boxes in, so we had up to 5 games on at a time). We ran into dinner time, he invited me to stay, saying he was gonna whip up some chicken alfredo. He pulled out a jar, and I said, "Oh hell no. Your life is gonna change today," and I showed him how to make alfredo sauce while the pasta water boiled. Just a roux, milk, and parm with some pepper. He took one bite, got up, and chunked the jar of alfredo in the trash. I later taught him 3 ingredient marinara and simple pan sauces. We lost touch beyond Facebook within a year, but he still invited me to his wedding despite not hearing each other's voice for 3 years.

I

'm

not

sure

I

'll

ever

forget

the

time

I

literally

changed

my

work

buddy

's

life

with

alfredo

sauce

I

'd

come

over

after

lunch

to

finish

helping

him

set

up

and

wire

his

living

room

for

football

on

sundays

with

The

Ticket

in

a

nutshell

all

roommates

would

bring

their

individual

TV

'S

and

boxes

in

so

we

had

up

to

games

on

at

a

time

We

ran

into

dinner

time

he

invited

me

to

stay

saying

he

was

gon

whip

up

some

chicken

alfredo

He

pulled

out

a

jar

and

I

said

Oh

hell

no

Your

life

is

gon

change

today

and

I

showed

him

how

to

make

alfredo

sauce

while

the

pasta

water

boiled

Just

a

roux

milk

and

parm

with

some

pepper

He

took

one

bite

got

up

and

chunked

the

jar

of

alfredo

in

the

trash

I

later

taught

him

ingredient

marinara

and

simple

pan

sauces

We

lost

touch

beyond

Facebook

within

a

year

but

he

still

invited

me

to

his

wedding

despite

not

hearing

each

other

's

voice

for

years

milk

parm

pepper

Answer: accept


*MMMMMMM, NOMS!** That looks absolutely delicious! Also, bloody good idea on using foil cases, washing up is the part of cooking I like least... I too, could talk about quiche and its versatility all day, but since the rain has stopped (*glances outside suspiciously at British weather*) I shall pop to Aldi for cheap eggs, flour and more cream!

MMMMMMM

NOMS

That

looks

absolutely

delicious

Also

bloody

good

idea

on

using

foil

cases

washing

up

is

the

part

of

cooking

I

like

least

I

too

could

talk

about

quiche

and

its

versatility

all

day

but

since

the

rain

has

stopped

glances

outside

suspiciously

at

British

weather

I

shall

pop

to

Aldi

for

cheap

eggs

flour

and

more

cream

eggs

flour

cream

Answer: accept


I just checked that site and it has a load of other plantain recipes like plantain hash that I could probably do in a pan, thank you so much for the link

I

just

checked

that

site

and

it

has

a

load

of

other

plantain

recipes

like

plantain

hash

that

I

could

probably

do

in

a

pan

thank

you

so

much

for

the

link

Answer: accept


Try baking it in cast iron rather than frying it on the stovetop. Works great, no sticking.

Try

baking

it

in

cast

iron

rather

than

frying

it

on

the

stovetop

Works

great

no

sticking

Answer: accept


Baked beans in the smoker catching the drippings under a nice dry rubbed piece of meat is heavenly

Baked

beans

in

the

smoker

catching

the

drippings

under

a

nice

dry

rubbed

piece

of

meat

is

heavenly

Answer: accept


The two subreddits are completely unrelated. Do what you want, I can't control you, but it's users like you that make reddit really frustrating to use.

The

two

subreddits

are

completely

unrelated

Do

what

you

want

I

ca

n't

control

you

but

it

's

users

like

you

that

make

reddit

really

frustrating

to

use

Answer: accept


Ramen / Pho broth! A simple kombu & Shitake dashi (plus katsuemboshi if not vegetarian) noddles, whatever toppings, and grated ginger. Or for a simple pho blacken the unpealed ginger and quartered onions, get other veggies and the spices in and do the same, plus more grated ginger. Again grated is also nice in stir fry sauce or as a tea with a touch of honey and lemon. I also use a good bit of it when I make a fruity pumpkin or sweet potato chili.

Ramen

Pho

broth

A

simple

kombu

amp

Shitake

dashi

plus

katsuemboshi

if

not

vegetarian

noddles

whatever

toppings

and

grated

ginger

Or

for

a

simple

pho

blacken

the

unpealed

ginger

and

quartered

onions

get

other

veggies

and

the

spices

in

and

do

the

same

plus

more

grated

ginger

Again

grated

is

also

nice

in

stir

fry

sauce

or

as

a

tea

with

a

touch

of

honey

and

lemon

I

also

use

a

good

bit

of

it

when

I

make

a

fruity

pumpkin

or

sweet

potato

chili

Answer: accept


I believe that stuff is called sambal.

I

believe

that

stuff

is

called

sambal

Answer: accept


Damn that is the honest to God truth. I think I am making a coffee mug with this written.

Damn

that

is

the

honest

to

God

truth

I

think

I

am

making

a

coffee

mug

with

this

written

Answer: accept


the recipe that I was looking at calls for pistachios, flour, salt, pepper, olive oil, and butter for the crust using dijon to stick it to the rack

the

recipe

that

I

was

looking

at

calls

for

pistachios

flour

salt

pepper

olive

oil

and

butter

for

the

crust

using

dijon

to

stick

it

to

the

rack

pistachios

flour

salt

pepper

olive oil

butter

dijon

Answer: accept


Anywhere you'd use chipotles but want no heat, vegetarianise any dish by subbing it in for bacon, it's great in creamy mild dips, too.

Anywhere

you

'd

use

chipotles

but

want

no

heat

vegetarianise

any

dish

by

subbing

it

in

for

bacon

it

's

great

in

creamy

mild

dips

too

chipotles

bacon

Answer: accept


3 finger rule ALWAYS.

finger

rule

ALWAYS

Answer: accept


You first need to bridge the gap between eating out and jumping in head first cooking. Make pb&j sandwiches, buy a carton of eggs and learn to cook eggs in different styles, make pasta from a box. For new cooks, high heat is usually the biggest problem. Good luck!

You

first

need

to

bridge

the

gap

between

eating

out

and

jumping

in

head

first

cooking

Make

pb&j

sandwiches

buy

a

carton

of

eggs

and

learn

to

cook

eggs

in

different

styles

make

pasta

from

a

box

For

new

cooks

high

heat

is

usually

the

biggest

problem

Good

luck

Answer: accept


I followed this YouTube video to strip and reseason, using crisco: https://youtu.be/2Pvf0m9jTeE Then I immediately started cooking with it, I think I fried up some bacon to start. I've never used flax seed oil, so I can't speak for that, but crisco seems to work fine for me.

I

followed

this

YouTube

video

to

strip

and

reseason

using

crisco

Then

I

immediately

started

cooking

with

it

I

think

I

fried

up

some

bacon

to

start

I

've

never

used

flax

seed

oil

so

I

ca

n't

speak

for

that

but

crisco

seems

to

work

fine

for

me

Answer: accept


I never understood buttered pasta. The butter just made it taste extra-plain to me. Now, salt and olive oil...

I

never

understood

buttered

pasta

The

butter

just

made

it

taste

extra

plain

to

me

Now

salt

and

olive

oil

Answer: accept


"Excuse me, Butcher, can you please debone this chicken for me?" i found is the easiest way.

Excuse

me

Butcher

can

you

please

debone

this

chicken

for

me

i

found

is

the

easiest

way

chicken

Answer: accept


My All-Clad square griddle non-stick pan has lasted a very long time, I've had it for 8 years or so. No sign of any flaking or chipping. I do baby it though.

My

All

Clad

square

griddle

non

stick

pan

has

lasted

a

very

long

time

I

've

had

it

for

years

or

so

No

sign

of

any

flaking

or

chipping

I

do

baby

it

though

Answer: accept


Wow, I wasn’t planning on making a jam but lingonberry jam sounds like it’ll be worth the effort! Thanks for the tip :)

Wow

I

was

n’t

planning

on

making

a

jam

but

lingonberry

jam

sounds

like

it

’ll

be

worth

the

effort

Thanks

for

the

tip

Answer: accept


God bless you for this recipe

God

bless

you

for

this

recipe

Answer: accept


Pizza is one of those weird dishes that is an "ethnic" food in so many different places. I would say that some pizzas, like New York-, Chicago-, or Detroit-style, to name a few are definitely american ethnic food.

Pizza

is

one

of

those

weird

dishes

that

is

an

ethnic

food

in

so

many

different

places

I

would

say

that

some

pizzas

like

New

York-

Chicago-

or

Detroit

style

to

name

a

few

are

definitely

american

ethnic

food

Answer: accept


That channel makes me super hungry

That

channel

makes

me

super

hungry

Answer: accept


I use them for my stews

I

use

them

for

my

stews

Answer: accept


Sounds good, I will have to try this, I wouldn't think that oil on top of water (i.e. not cooking the rice a bit in the oil first) would give it the crispy texture, but I'm going to try it.

Sounds

good

I

will

have

to

try

this

I

would

n't

think

that

oil

on

top

of

water

i.e.

not

cooking

the

rice

a

bit

in

the

oil

first

would

give

it

the

crispy

texture

but

I

'm

going

to

try

it

oil

rice

oil

Answer: accept


Pretty good list here: http://ruhlman.com/2010/04/my-essential-kitchen-tools/

Pretty

good

list

here

Answer: accept


No worries at all. If you're heading to a restaurant, add tandoori chicken to that list. I was thinking you were going to make these, and most people don't have an authentic tandoor at home, so I left that one off.

No

worries

at

all

If

you

're

heading

to

a

restaurant

add

tandoori

chicken

to

that

list

I

was

thinking

you

were

going

to

make

these

and

most

people

do

n't

have

an

authentic

tandoor

at

home

so

I

left

that

one

off

Answer: accept


At least you got some kick ass meth crystals

At

least

you

got

some

kick

ass

meth

crystals

Answer: accept


Exactly the same. We did baby led weaning so he always ate what we did. I've found the best way to make him try food is if I eat in front of him.

Exactly

the

same

We

did

baby

led

weaning

so

he

always

ate

what

we

did

I

've

found

the

best

way

to

make

him

try

food

is

if

I

eat

in

front

of

him

Answer: accept


A simple miso ramen is my favorite way to eat tofu and it’s really easy to make, just char then halve a decent sized ginger root, chop of both ends of a green onion bundle then boil both for about an hour (or longer, this is just the recipe for a shop I used to work in) in about a 3/4 gallon if water. After however long take about two tablespoons of miso paste and dissolve it in the water, fish out the ginger and green onion, add tofu, maybe seaweed ribbons, sesame seeds, really it’s open for interpretation.

A

simple

miso

ramen

is

my

favorite

way

to

eat

tofu

and

it

’s

really

easy

to

make

just

char

then

halve

a

decent

sized

ginger

root

chop

of

both

ends

of

a

green

onion

bundle

then

boil

both

for

about

an

hour

or

longer

this

is

just

the

recipe

for

a

shop

I

used

to

work

in

in

about

a

gallon

if

water

After

however

long

take

about

two

tablespoons

of

miso

paste

and

dissolve

it

in

the

water

fish

out

the

ginger

and

green

onion

add

tofu

maybe

seaweed

ribbons

sesame

seeds

really

it

’s

open

for

interpretation

Answer: accept


Tuna, peas on toast. Mom used to make it when we were kids. Basically tuna, cream of chicken soup, canned peas. Heated and poured over buttered toast.

Tuna

peas

on

toast

Mom

used

to

make

it

when

we

were

kids

Basically

tuna

cream

of

chicken

soup

canned

peas

Heated

and

poured

over

buttered

toast

Answer: accept


Try adding a few whole black peppercorns and/or a few whole coriander seeds. Adds some mild spice and nice flavor.

Try

adding

a

few

whole

black

peppercorns

and/or

a

few

whole

coriander

seeds

Adds

some

mild

spice

and

nice

flavor

Answer: accept


In a couple of episodes, Alton Brown has used a box fan and some HVAC filters to dehydrate food.

In

a

couple

of

episodes

Alton

Brown

has

used

a

box

fan

and

some

HVAC

filters

to

dehydrate

food

Answer: accept


Yes I go pick blackberries and make a few pies every year. Makes my mouth water thinking about it

Yes

I

go

pick

blackberries

and

make

a

few

pies

every

year

Makes

my

mouth

water

thinking

about

it

blackberries

Answer: accept


First off just try to cut out ordering out. I bet that will half your food cost easily.

First

off

just

try

to

cut

out

ordering

out

I

bet

that

will

half

your

food

cost

easily

Answer: accept


There hasn't been a case of anyone getting trichinosis from commercial pork in like four decades. It's not a thing anymore in the developed world.

There

has

n't

been

a

case

of

anyone

getting

trichinosis

from

commercial

pork

in

like

four

decades

It

's

not

a

thing

anymore

in

the

developed

world

Answer: accept


I respect your opinion and see where you are coming from. Unfortunately I don't really have the space or budget to buy or grow fresh herbs without waste. If I could, I totally would though! Dried spices definitely don't compare to fresh.

I

respect

your

opinion

and

see

where

you

are

coming

from

Unfortunately

I

do

n't

really

have

the

space

or

budget

to

buy

or

grow

fresh

herbs

without

waste

If

I

could

I

totally

would

though

Dried

spices

definitely

do

n't

compare

to

fresh

herbs

spices

Answer: accept


Nonstick is always a good all around choice, but cast iron is great for specific things like searing meats or making a dish that you have to transfer from the stove to the oven.

Nonstick

is

always

a

good

all

around

choice

but

cast

iron

is

great

for

specific

things

like

searing

meats

or

making

a

dish

that

you

have

to

transfer

from

the

stove

to

the

oven

meats

Answer: accept


I was always get way over passionate when I talk to people about my love for temperature contrast! As well as textural contrast! I’m glad strangers on the internet understand.

I

was

always

get

way

over

passionate

when

I

talk

to

people

about

my

love

for

temperature

contrast

As

well

as

textural

contrast

I

’m

glad

strangers

on

the

internet

understand

Answer: accept


I put cumin in my hummus too!

I

put

cumin

in

my

hummus

too

cumin

Answer: accept


schezwan eggplant stirfry. make sure you prep the eggplant ahead of time with salt, it makes them super tender. so good.

schezwan

eggplant

stirfry

make

sure

you

prep

the

eggplant

ahead

of

time

with

salt

it

makes

them

super

tender

so

good

eggplant

salt

Answer: accept


How pretentious of you.

How

pretentious

of

you

Answer: accept


You're already beautiful. But get a strop anyway.

You

're

already

beautiful

But

get

a

strop

anyway

Answer: accept


I have my grandmas all-clad stuff. I love it. It's at least 15 years old.

I

have

my

grandmas

all

clad

stuff

I

love

it

It

's

at

least

years

old

Answer: accept


Do they fill them with chocolate ganache, maybe? That is the only other filling I've seen in macarons.

Do

they

fill

them

with

chocolate

ganache

maybe

That

is

the

only

other

filling

I

've

seen

in

macarons

Answer: accept


i'd kinda like to see ramsey's response to someone dropping one of those ribeyes in a soy marinade.

i

'd

kinda

like

to

see

ramsey

's

response

to

someone

dropping

one

of

those

ribeyes

in

a

soy

marinade

ribeyes

Answer: accept


I never claimed to be the authority on Chinese cooking. But... I've been living here for nine years, have traveled around China extensively, and am obsessed with food. I think I can say that I know a thing or two about cooking the stuff. Yeah, I'm a white dude, but if it makes you feel better I'm doing these recipes with my long term girlfriend - who's similarly food-obsessed and is 100% genuine authentic local Chinese person.

I

never

claimed

to

be

the

authority

on

Chinese

cooking

But

I

've

been

living

here

for

nine

years

have

traveled

around

China

extensively

and

am

obsessed

with

food

I

think

I

can

say

that

I

know

a

thing

or

two

about

cooking

the

stuff

Yeah

I

'm

a

white

dude

but

if

it

makes

you

feel

better

I

'm

doing

these

recipes

with

my

long

term

girlfriend

who

's

similarly

food

obsessed

and

is

genuine

authentic

local

Chinese

person

Answer: accept


It's not gluten development, it's flavor. The gluten is mostly developed after kneading and resting.

It

's

not

gluten

development

it

's

flavor

The

gluten

is

mostly

developed

after

kneading

and

resting

Answer: accept


Good for my pineapples though

Good

for

my

pineapples

though

pineapples

Answer: accept


>e.coli It's called "hamburger disease". Please see above.

e.coli

It

's

called

hamburger

disease

Please

see

above

Answer: accept


I annoyingly tell everyone on /r/Pizza about this

I

annoyingly

tell

everyone

on

/r

Pizza

about

this

Answer: accept


There are only 20 amino acids. Meat doesn’t contain any special ones unique to meat. Yes it’s true that most plants Are not complete proteins, combinations of different plants can. For Example) Wheat is missing one, peanuts are missing a different one. A peanut butter sandwich constitutes a complete source of protein.

There

are

only

amino

acids

Meat

does

n’t

contain

any

special

ones

unique

to

meat

Yes

it

’s

true

that

most

plants

Are

not

complete

proteins

combinations

of

different

plants

can

For

Example

Wheat

is

missing

one

peanuts

are

missing

a

different

one

A

peanut

butter

sandwich

constitutes

a

complete

source

of

protein

Answer: accept


I said it knowing very well how hypocritical I was being, hence my confusion. It was more of a personal revelation then anything else. I'm curious if others felt it so I voiced my thoughts.

I

said

it

knowing

very

well

how

hypocritical

I

was

being

hence

my

confusion

It

was

more

of

a

personal

revelation

then

anything

else

I

'm

curious

if

others

felt

it

so

I

voiced

my

thoughts

Answer: accept


Nice! I’ve been getting heaps of basil in my CSA recently. I might try your recipe as a base for a unique pesto. Kind of makes me wish my farmer had an abundance of cilantro, which I know goes really well with those flavors. Cheers for the ideas!

Nice

I

’ve

been

getting

heaps

of

basil

in

my

CSA

recently

I

might

try

your

recipe

as

a

base

for

a

unique

pesto

Kind

of

makes

me

wish

my

farmer

had

an

abundance

of

cilantro

which

I

know

goes

really

well

with

those

flavors

Cheers

for

the

ideas

basil

cilantro

Answer: accept


Theres this recipe my boss gave me called championship chili. It unfortunately serves 12 people or something, and i need it to make something like 6 servings if not 3-4. Im going to give that a go. I've come a long way from blindly following instructions on paper, i can tell when something is not quite right now. like 6 tablespoons of paprika in a chili powder? thats wrong. half a cup of chili powder going into chili? no.

There

s

this

recipe

my

boss

gave

me

called

championship

chili

It

unfortunately

serves

people

or

something

and

i

need

it

to

make

something

like

servings

if

not

I

m

going

to

give

that

a

go

I

've

come

a

long

way

from

blindly

following

instructions

on

paper

i

can

tell

when

something

is

not

quite

right

now

like

tablespoons

of

paprika

in

a

chili

powder

that

s

wrong

half

a

cup

of

chili

powder

going

into

chili

no

paprika

chili powder

chili powder

chili

Answer: accept


Pistachios and/or dates sound like they'd go great with that

Pistachios

and/or

dates

sound

like

they

'd

go

great

with

that

Answer: accept


Skip Amazon, this where you need to go to get the full answer and the best prices.

Skip

Amazon

this

where

you

need

to

go

to

get

the

full

answer

and

the

best

prices

Answer: accept


Read all about the science behind the technique here. If I've got the time, I'll go even lower on the oven temp, as low as my oven will go.

Read

all

about

the

science

behind

the

technique

here

If

I

've

got

the

time

I

'll

go

even

lower

on

the

oven

temp

as

low

as

my

oven

will

go

Answer: accept


Use the Savory salt

Use

the

Savory

salt

Savory salt

Answer: accept


I thought all the chain supermarkets in LA had Kerry gold, since that has been my experience. I'm also under the impression that Costco had it for a while. I may be wrong as my long term memory is utter shit.

I

thought

all

the

chain

supermarkets

in

LA

had

Kerry

gold

since

that

has

been

my

experience

I

'm

also

under

the

impression

that

Costco

had

it

for

a

while

I

may

be

wrong

as

my

long

term

memory

is

utter

shit

Answer: accept


>I’ve heard of people cooking it in the oven, but that idea doesn’t appeal to me much. Well, why not? I find that method makes it pretty easy to get the texture how you want it.

I

’ve

heard

of

people

cooking

it

in

the

oven

but

that

idea

does

n’t

appeal

to

me

much

Well

why

not

I

find

that

method

makes

it

pretty

easy

to

get

the

texture

how

you

want

it

Answer: accept


Chicken stock is fine. In fact you might want to make congee out of it. A bit more than double the volume of rice you have in water. And then you cook and stir it a bit every so often until its like a porridge, careful, it will burn if you dont. It will also take a while because you want it on a bubbling simmer most of the time. Then you add water depending if you want to make it more watery. You want the rice grains to break up in the water, remember, porridge. And then you can add whatever flavors you want. Salt, chicken, ground pork, spring onions, peppers. You can throw in broken up chips for a crunch if you want too.

Chicken

stock

is

fine

In

fact

you

might

want

to

make

congee

out

of

it

A

bit

more

than

double

the

volume

of

rice

you

have

in

water

And

then

you

cook

and

stir

it

a

bit

every

so

often

until

its

like

a

porridge

careful

it

will

burn

if

you

do

nt

It

will

also

take

a

while

because

you

want

it

on

a

bubbling

simmer

most

of

the

time

Then

you

add

water

depending

if

you

want

to

make

it

more

watery

You

want

the

rice

grains

to

break

up

in

the

water

remember

porridge

And

then

you

can

add

whatever

flavors

you

want

Salt

chicken

ground

pork

spring

onions

peppers

You

can

throw

in

broken

up

chips

for

a

crunch

if

you

want

too

Answer: accept


Fruit of pretty much any kind, sweetened goat cheese, marscarpone, top with honey or a simple syrup made with fruit juice of your choice.

Fruit

of

pretty

much

any

kind

sweetened

goat

cheese

marscarpone

top

with

honey

or

a

simple

syrup

made

with

fruit

juice

of

your

choice

Answer: accept


Alaska: Pan-fried coho salmon with a squeeze of lemon. Nothing else, you want to taste the salmon. If you've only had Atlantic salmon you don't know what you're missing.

Alaska

Pan

fried

coho

salmon

with

a

squeeze

of

lemon

Nothing

else

you

want

to

taste

the

salmon

If

you

've

only

had

Atlantic

salmon

you

do

n't

know

what

you

're

missing

Answer: accept


Um.. Green peppercorns are a thing. http://www.green-peppercorns.com/

Um

Green

peppercorns

are

a

thing

Green peppercorns

Answer: accept


It's vegan and meant to imitate beef.

It

's

vegan

and

meant

to

imitate

beef

beef

Answer: accept


This site has lots of cheap cooking options budgetbytes

This

site

has

lots

of

cheap

cooking

options

budgetbytes

Answer: accept


I find them oddly refreshing!

I

find

them

oddly

refreshing

Answer: accept


You can absolutely bake i but, as mentioned, it'll ooze out without something to bind it together. Definitely consider adding an egg.

You

can

absolutely

bake

i

but

as

mentioned

it

'll

ooze

out

without

something

to

bind

it

together

Definitely

consider

adding

an

egg

egg

Answer: accept