My coleslaw. I hate it everywhere else. Mine has so much flavor. Yum!

My

coleslaw

I

hate

it

everywhere

else

Mine

has

so

much

flavor

Yum

Answer: accept


I think you're getting me confused with another poster...? Anyway, my "oven mitts" are called "Ove-Gloves". I don't think saying "wear gloves" when the subject of being drunk and working in the kitchen would go over the heads of most people. Gloves, mitts...semantics.

I

think

you

're

getting

me

confused

with

another

poster

Anyway

my

oven

mitts

are

called

Ove

Gloves

I

do

n't

think

saying

wear

gloves

when

the

subject

of

being

drunk

and

working

in

the

kitchen

would

go

over

the

heads

of

most

people

Gloves

mitts

semantics

Answer: accept


I think the reason i went from grill to pan was because i was being impatient. On a grill you could always cook a nice piece in no time flat. I am going to try foil in the oven tonight and i have a feeling i will have a bit more success.

I

think

the

reason

i

went

from

grill

to

pan

was

because

i

was

being

impatient

On

a

grill

you

could

always

cook

a

nice

piece

in

no

time

flat

I

am

going

to

try

foil

in

the

oven

tonight

and

i

have

a

feeling

i

will

have

a

bit

more

success

Answer: accept


The knob on mine is wooden and a bit more sophisticated but I put up the first link that was close.

The

knob

on

mine

is

wooden

and

a

bit

more

sophisticated

but

I

put

up

the

first

link

that

was

close

Answer: accept


I'm with you. If I'm not using a pressure cooker, I only use my enamel cast iron Dutch oven for risotto. And I never burn it.

I

'm

with

you

If

I

'm

not

using

a

pressure

cooker

I

only

use

my

enamel

cast

iron

Dutch

oven

for

risotto

And

I

never

burn

it

Answer: accept


Mushroom toast, my friend. One of my family's favorites. I like to serve them with fried eggs. * 1/2 lb mushroom, sliced * 1/4 cup butter or 1/4 cup margarine * 2 garlic cloves, minced * 1/2 teaspoon salt * 1 dash white pepper * 1 dash nutmeg * 1 teaspoon lemon juice * 1/4 cup whipping cream * 4 slices firm bread, toasted * 2 tablespoons chopped parsley 1 Saute mushrooms in heated butter in a large pan until they begin to brown lightly. 2 Mix in garlic, salt, pepper, nutmeg, lemon juice and cream. 3 Cook stirring until cream starts to thicken. 4 Remove from heat. 5 Place bread in a single layer on an ungreased baking sheet. 6 Spoon mushrooms evenly over toast and sprinkle with parsley. 7 Bake at 450F until mushrooms and cream look bubbly, 5-8 minutes. 8 Serve at once. Edit: Because I don't computer good in the morning.

Mushroom

toast

my

friend

One

of

my

family

's

favorites

I

like

to

serve

them

with

fried

eggs

lb

mushroom

sliced

cup

butter

or

cup

margarine

garlic

cloves

minced

teaspoon

salt

dash

white

pepper

dash

nutmeg

teaspoon

lemon

juice

cup

whipping

cream

slices

firm

bread

toasted

tablespoons

chopped

parsley

Saute

mushrooms

in

heated

butter

in

a

large

pan

until

they

begin

to

brown

lightly

Mix

in

garlic

salt

pepper

nutmeg

lemon

juice

and

cream

Cook

stirring

until

cream

starts

to

thicken

Remove

from

heat

Place

bread

in

a

single

layer

on

an

ungreased

baking

sheet

Spoon

mushrooms

evenly

over

toast

and

sprinkle

with

parsley

Bake

at

until

mushrooms

and

cream

look

bubbly

minutes

Serve

at

once

Edit

Because

I

do

n't

computer

good

in

the

morning

Answer: accept


I usually seal them in a ziploc bag. The longest I've ever waited to roast them was about 4 days. They turned out fine. I would do it soon, though....

I

usually

seal

them

in

a

ziploc

bag

The

longest

I

've

ever

waited

to

roast

them

was

about

days

They

turned

out

fine

I

would

do

it

soon

though

Answer: accept


Shakshuka? It’s eggs poached in a tomato sauce.

Shakshuka

It

’s

eggs

poached

in

a

tomato

sauce

Answer: accept


set the entire house on fire, collect insurance money, get new house. its the only way

set

the

entire

house

on

fire

collect

insurance

money

get

new

house

its

the

only

way

Answer: accept


Where are the seasonings? This seems like it would be bland.

Where

are

the

seasonings

This

seems

like

it

would

be

bland

Answer: accept


i like mine with some cut up mushrooms and a bit of star anise

i

like

mine

with

some

cut

up

mushrooms

and

a

bit

of

star

anise

Answer: accept


Definitely! Add some noodles and veg for a complete meal :)

Definitely

Add

some

noodles

and

veg

for

a

complete

meal

Answer: accept


The food bible is an awesome reference book if you're not super confident as it's basically an encyclopedia in which you look up one ingredient and it lists which spices, sides, etc. to pair. There are also recipes in it as well! I will also suggest that you stick with some classic pairings (usually French is most familiar to Americans). For example: beef is traditionally served with a simple pan sauce or a horseradish cream sauce. Salmon and dill are a no brainer! ( try taking those traditional pairings and seasonings and using them in creative ways, like horseradish cream mashed potatoes with steak, or dill and bacon creamed corn with salmon) Pairing a meat with something that it often eats is also a great strategy. EX: chickens eat grains, seeds, and even berries, so a roasted chicken breast with a balsamic berry sauce and some wild rice or farro is guaranteed to be delicious! Good luck!!!

The

food

bible

is

an

awesome

reference

book

if

you

're

not

super

confident

as

it

's

basically

an

encyclopedia

in

which

you

look

up

one

ingredient

and

it

lists

which

spices

sides

etc

to

pair

There

are

also

recipes

in

it

as

well

I

will

also

suggest

that

you

stick

with

some

classic

pairings

usually

French

is

most

familiar

to

Americans

For

example

beef

is

traditionally

served

with

a

simple

pan

sauce

or

a

horseradish

cream

sauce

Salmon

and

dill

are

a

no

brainer

try

taking

those

traditional

pairings

and

seasonings

and

using

them

in

creative

ways

like

horseradish

cream

mashed

potatoes

with

steak

or

dill

and

bacon

creamed

corn

with

salmon

Pairing

a

meat

with

something

that

it

often

eats

is

also

a

great

strategy

EX

chickens

eat

grains

seeds

and

even

berries

so

a

roasted

chicken

breast

with

a

balsamic

berry

sauce

and

some

wild

rice

or

farro

is

guaranteed

to

be

delicious

Good

luck

Answer: accept


Ice cream is usually a hit.

Ice

cream

is

usually

a

hit

Answer: accept


i find that my hands are generally too small to be able to do your method without a knife. but if you've got big hands and thumbs i can see how this would work well

i

find

that

my

hands

are

generally

too

small

to

be

able

to

do

your

method

without

a

knife

but

if

you

've

got

big

hands

and

thumbs

i

can

see

how

this

would

work

well

Answer: accept


A lot of it in mac'n'cheese is my reason to live.

A

lot

of

it

in

mac'n'cheese

is

my

reason

to

live

Answer: accept


Good quality anchovies and garlic. Not whatever that is you get from Papa John's.

Good

quality

anchovies

and

garlic

Not

whatever

that

is

you

get

from

Papa

John

's

Answer: accept


Lol, yeah stick up for all of reddit!

Lol

yeah

stick

up

for

all

of

reddit

Answer: accept


I think it will be fine as long as no sweetners were added to it. It won't be the same consistency as whole milk but the milk in that recipe is basically just for whisking the lumps out of the flour.

I

think

it

will

be

fine

as

long

as

no

sweetners

were

added

to

it

It

wo

n't

be

the

same

consistency

as

whole

milk

but

the

milk

in

that

recipe

is

basically

just

for

whisking

the

lumps

out

of

the

flour

Answer: accept


If you want fairly easy cooking (and you have the available counter space), as well as cooking that translates well into leftovers/packed lunches, I would look into getting a slow cooker. Other than that the bare essentials are a skillet, pot, cutting board, and an oven pan (the stove does come with oven attached yes?). As well as the usual utensils (knives, measuring cups, etc). Those items should get you through most recipes fairly easily. A rice cooker is usually a good buy too since it can do a lot more than just rice. At least as long as the model isn't absolutely ancient. For example most rice cookers come with a steamer basket that you can use to steam a variety of things very easily (veggies, shrimp, pork bao, etc). You can also hard boil eggs as you cook rice (just place the eggs on top of the rice and press cook rice! Perfect hard boiled eggs every time) or steam them (without rice) for soft boiled eggs.

If

you

want

fairly

easy

cooking

and

you

have

the

available

counter

space

as

well

as

cooking

that

translates

well

into

leftovers

packed

lunches

I

would

look

into

getting

a

slow

cooker

Other

than

that

the

bare

essentials

are

a

skillet

pot

cutting

board

and

an

oven

pan

the

stove

does

come

with

oven

attached

yes

As

well

as

the

usual

utensils

knives

measuring

cups

etc

Those

items

should

get

you

through

most

recipes

fairly

easily

A

rice

cooker

is

usually

a

good

buy

too

since

it

can

do

a

lot

more

than

just

rice

At

least

as

long

as

the

model

is

n't

absolutely

ancient

For

example

most

rice

cookers

come

with

a

steamer

basket

that

you

can

use

to

steam

a

variety

of

things

very

easily

veggies

shrimp

pork

bao

etc

You

can

also

hard

boil

eggs

as

you

cook

rice

just

place

the

eggs

on

top

of

the

rice

and

press

cook

rice

Perfect

hard

boiled

eggs

every

time

or

steam

them

without

rice

for

soft

boiled

eggs

Answer: accept


shred it and make chicken salad or add bbq sauce and make bbq chicken sliders..

bbq sauce

shred

it

and

make

chicken

salad

or

add

bbq

sauce

and

make

bbq

chicken

sliders

Answer: accept


Habanero jelly, much like japepeno jelly but it retains more of a kick. http://www.food.com/recipe/spicy-habanero-jelly-68981 http://allrecipes.com/recipe/habanero-pepper-jelly/

Habanero

jelly

much

like

japepeno

jelly

but

it

retains

more

of

a

kick

Answer: accept


seconding the sweet chili sauce - so good.

seconding

the

sweet

chili

sauce

so

good

Answer: accept


I made this thai-style chicken meatball dish thing I saw on pinterest for my whole family. The recipe called for fish sauce. I don't know if I used too much or if I just wasn't familiar with the flavor, either way the meatballs basically tasted like nothing but fish sauce... Another time I made potato soup, everything was going fine till I walked away for a little while without turning the heat down, the bottom of the pot burned and basically permeated the whole soup with a lovely burnt flavor...

I

made

this

thai

style

chicken

meatball

dish

thing

I

saw

on

pinterest

for

my

whole

family

The

recipe

called

for

fish

sauce

I

do

n't

know

if

I

used

too

much

or

if

I

just

was

n't

familiar

with

the

flavor

either

way

the

meatballs

basically

tasted

like

nothing

but

fish

sauce

Another

time

I

made

potato

soup

everything

was

going

fine

till

I

walked

away

for

a

little

while

without

turning

the

heat

down

the

bottom

of

the

pot

burned

and

basically

permeated

the

whole

soup

with

a

lovely

burnt

flavor

Answer: accept


We made homemade pizza and I put together the dough to make star bread in the morning...after seeing all the posts of how pretty it is, I figured it would be a good way to start the year. Happy New Year!

We

made

homemade

pizza

and

I

put

together

the

dough

to

make

star

bread

in

the

morning

after

seeing

all

the

posts

of

how

pretty

it

is

I

figured

it

would

be

a

good

way

to

start

the

year

Happy

New

Year

Answer: accept


yo that is on point son. picture looks good too. i bet it taste even better.

yo

that

is

on

point

son

picture

looks

good

too

i

bet

it

taste

even

better

Answer: accept


> Watch the show "Good eats". This, this, and this some more. The whole no youtube thing is a real bummer

Watch

the

show

Good

eats

This

this

and

this

some

more

The

whole

no

youtube

thing

is

a

real

bummer

Answer: accept


Wanted to say shark. Really kind of steak-like; I think you could throw a piece on the grill and treat it like a piece of beef & it wouldn't fall apart.

Wanted

to

say

shark

Really

kind

of

steak

like

I

think

you

could

throw

a

piece

on

the

grill

and

treat

it

like

a

piece

of

beef

amp

it

would

n't

fall

apart

Answer: accept


There was a homemade cheese itz recipe online, if you wanted to be creative you could try and use different cheeses, and add things to go on top, like sweet n spicy meat, or maybe apple and pepper.

There

was

a

homemade

cheese

itz

recipe

online

if

you

wanted

to

be

creative

you

could

try

and

use

different

cheeses

and

add

things

to

go

on

top

like

sweet

n

spicy

meat

or

maybe

apple

and

pepper

Answer: accept


Haven't ever made bread with a mixer, so I have no personal advice to give, but maybe these would help? http://www.babylovingmama.com/2010/05/making-bread-with-my-kitchenaid-artisan-stand-mixer-review-recipe.html http://www.youtube.com/watch?v=Gg7YYRyjxlQ http://www.youtube.com/watch?v=X_lfifFX77I

Have

n't

ever

made

bread

with

a

mixer

so

I

have

no

personal

advice

to

give

but

maybe

these

would

help

Answer: accept


Heat a large half or wedge of Raclette cheese under a very hot heating element or a broiler, until the surface is melted and beginning to form a firm skin on it. Once it’s gooey and melted, use a spatula or the back of a large knife to scrape the cheese onto a warm plate. I personally think Raclette knives and Raclettes grills are a bit of a gimmick.

Heat

a

large

half

or

wedge

of

Raclette

cheese

under

a

very

hot

heating

element

or

a

broiler

until

the

surface

is

melted

and

beginning

to

form

a

firm

skin

on

it

Once

it

’s

gooey

and

melted

use

a

spatula

or

the

back

of

a

large

knife

to

scrape

the

cheese

onto

a

warm

plate

I

personally

think

Raclette

knives

and

Raclettes

grills

are

a

bit

of

a

gimmick

Answer: accept


I'm pretty sure my mother has this book, and she still uses it. It might be a few years newer, but from around the same time.

I

'm

pretty

sure

my

mother

has

this

book

and

she

still

uses

it

It

might

be

a

few

years

newer

but

from

around

the

same

time

Answer: accept


Instant pot with a bunch of veges meat and a stock cube set forget bye eat yum

Instant

pot

with

a

bunch

of

veges

meat

and

a

stock

cube

set

forget

bye

eat

yum

Answer: accept


Ok, I'm understanding you better now, and agree, lesser sushi places are not getting higher priced fish. I'm still seeing something strange though. Aji (horse mackerel), iwashi (sardines), and sanma (saury), all the stars of hikarimono, are incredibly cheap fish. Saba (makerel), the main blue skinned fish and another hikarimono fish, is a bit higher priced, but still is a very cheap fish.

Ok

I

'm

understanding

you

better

now

and

agree

lesser

sushi

places

are

not

getting

higher

priced

fish

I

'm

still

seeing

something

strange

though

Aji

horse

mackerel

iwashi

sardines

and

sanma

saury

all

the

stars

of

hikarimono

are

incredibly

cheap

fish

Saba

makerel

the

main

blue

skinned

fish

and

another

hikarimono

fish

is

a

bit

higher

priced

but

still

is

a

very

cheap

fish

Answer: accept


I definitely do need to dive deeper into indian cuisine. Curry is so delicious and I imagine it shouldn't be fairly easy to replace the chicken with some veg

I

definitely

do

need

to

dive

deeper

into

indian

cuisine

Curry

is

so

delicious

and

I

imagine

it

should

n't

be

fairly

easy

to

replace

the

chicken

with

some

veg

Answer: accept


I agree! Just crack open them bones greedily and smear it onto some crusty bread and enjoy.

I

agree

Just

crack

open

them

bones

greedily

and

smear

it

onto

some

crusty

bread

and

enjoy

Answer: accept


Interesting. The thousands of people who eat medium rare burgers not ground themselves every day, and are fine, doesn't do anything for you? I've eaten medium rare burgers from store bought beef my entire life and never had an issue. Which is purely anecdotal, but I don't get why people have an issue on this matter when it's incredibly common.

Interesting

The

thousands

of

people

who

eat

medium

rare

burgers

not

ground

themselves

every

day

and

are

fine

does

n't

do

anything

for

you

I

've

eaten

medium

rare

burgers

from

store

bought

beef

my

entire

life

and

never

had

an

issue

Which

is

purely

anecdotal

but

I

do

n't

get

why

people

have

an

issue

on

this

matter

when

it

's

incredibly

common

Answer: accept


Las time I made one massive loaf it added about 30 minutes to the original cook time of 45 minutes until the internal temp read 165.

Las

time

I

made

one

massive

loaf

it

added

about

minutes

to

the

original

cook

time

of

minutes

until

the

internal

temp

read

Answer: accept


My mum thought mine was feeling dull when i was away, and took fine sandpaper to it to sharpen it. Guess what makes knives dull? Doesn't help that to wash it, she put it in the dishwasher and forgot about it. Hello warped handles. Now I hide everything.

My

mum

thought

mine

was

feeling

dull

when

i

was

away

and

took

fine

sandpaper

to

it

to

sharpen

it

Guess

what

makes

knives

dull

Does

n't

help

that

to

wash

it

she

put

it

in

the

dishwasher

and

forgot

about

it

Hello

warped

handles

Now

I

hide

everything

Answer: accept


I'd recommend a blind taste test on fried vs. baked bacon. Check and see if they can tell among maybe a dozen pieces which is which. I happen to prefer the taste of food grilled over briquettes to food grilled on propane, but my wife prefers the propane grill because it doesn't sully the food's taste with all that smoke. :-> I don't think you can do a blind test between charcoal and propane, but I suspect there's no gas flavor on my propane-grilled food, anymore than when I cook on my gas range or oven.

I

'd

recommend

a

blind

taste

test

on

fried

vs.

baked

bacon

Check

and

see

if

they

can

tell

among

maybe

a

dozen

pieces

which

is

which

I

happen

to

prefer

the

taste

of

food

grilled

over

briquettes

to

food

grilled

on

propane

but

my

wife

prefers

the

propane

grill

because

it

does

n't

sully

the

food

's

taste

with

all

that

smoke

I

do

n't

think

you

can

do

a

blind

test

between

charcoal

and

propane

but

I

suspect

there

's

no

gas

flavor

on

my

propane

grilled

food

anymore

than

when

I

cook

on

my

gas

range

or

oven

bacon

Answer: accept


Does your supermarket have a specials bin? Here it is common for veges that are on the way out to be sold cheap. Great for soups and things that are going to be cooked (for stir fry you really need the freshest available though).

Does

your

supermarket

have

a

specials

bin

Here

it

is

common

for

veges

that

are

on

the

way

out

to

be

sold

cheap

Great

for

soups

and

things

that

are

going

to

be

cooked

for

stir

fry

you

really

need

the

freshest

available

though

veges

Answer: accept


ya the hardest part of making Indian cuisine is the shopping

ya

the

hardest

part

of

making

Indian

cuisine

is

the

shopping

Answer: accept


get her a whole mess of tips, and a few different bags. Nothing is worse than cleaning out bags. I would also recommend an offset cake spatula and if you have the money, a rotating cake stand. Fondant doesn't require much in the way of tools, its essentially a sugar dough but with gelatin instead of gluten. So perhaps a decent rolling pin( go to home depot and get a bit of dowel) and a couple of stencils. Also, and this might sound weird, decent saran wrap. Im not talking shit you buy at safeway. Go to a restaurant supply store and get some good stuff. Then look up how to bullet wrap frosting, it will make life so much easier. after that, its all practice.

get

her

a

whole

mess

of

tips

and

a

few

different

bags

Nothing

is

worse

than

cleaning

out

bags

I

would

also

recommend

an

offset

cake

spatula

and

if

you

have

the

money

a

rotating

cake

stand

Fondant

does

n't

require

much

in

the

way

of

tools

its

essentially

a

sugar

dough

but

with

gelatin

instead

of

gluten

So

perhaps

a

decent

rolling

pin

go

to

home

depot

and

get

a

bit

of

dowel

and

a

couple

of

stencils

Also

and

this

might

sound

weird

decent

saran

wrap

I

m

not

talking

shit

you

buy

at

safeway

Go

to

a

restaurant

supply

store

and

get

some

good

stuff

Then

look

up

how

to

bullet

wrap

frosting

it

will

make

life

so

much

easier

after

that

its

all

practice

Answer: accept


Maybe it cant, but i sure am when you talk about teflon;)

Maybe

it

ca

nt

but

i

sure

am

when

you

talk

about

teflon

Answer: accept


I don't think Red Lobster and Chick-fil-a are the restaurants OP is talking about.

I

do

n't

think

Red

Lobster

and

Chick

fil

a

are

the

restaurants

OP

is

talking

about

Answer: accept


Whatever it is it will be good enough for your family

Whatever

it

is

it

will

be

good

enough

for

your

family

Answer: accept


Thanks! I know about this trick already, but I'm really more interested in the reasons behind using some milks over others in certain recipes. What is it about buttermilk that makes it more fitting for this particular pumpkin bread? What exactly, in a scientific sense, did the heavy cream do to the batter?

Thanks

I

know

about

this

trick

already

but

I

'm

really

more

interested

in

the

reasons

behind

using

some

milks

over

others

in

certain

recipes

What

is

it

about

buttermilk

that

makes

it

more

fitting

for

this

particular

pumpkin

bread

What

exactly

in

a

scientific

sense

did

the

heavy

cream

do

to

the

batter

Answer: accept


Does stock count? I reduce mine a fair bit, freeze some into deep ice-cube tray, and the rest in freezer-bagged three-cup portions. The cubes are just right for making a pan sauce or, uh, "elevating" a packet of ramen, and the larger portions are good for rice, chilis, and so on.

Does

stock

count

I

reduce

mine

a

fair

bit

freeze

some

into

deep

ice

cube

tray

and

the

rest

in

freezer

bagged

three

cup

portions

The

cubes

are

just

right

for

making

a

pan

sauce

or

uh

elevating

a

packet

of

ramen

and

the

larger

portions

are

good

for

rice

chilis

and

so

on

Answer: accept


For reference, the ratio of ingredients is: 100% flour 1% kansui (use sodium carbonate aka washing soda aka baked baking soda) 1% salt (optional, but recommended) 45% water Carefully and slowly dissolve the sodium carbonate in the water, add the salt if you want. Then slowly mix that into the flour. Watch some videos on udon making if, its basically the same.

For

reference

the

ratio

of

ingredients

is

flour

kansui

use

sodium

carbonate

aka

washing

soda

aka

baked

baking

soda

salt

optional

but

recommended

water

Carefully

and

slowly

dissolve

the

sodium

carbonate

in

the

water

add

the

salt

if

you

want

Then

slowly

mix

that

into

the

flour

Watch

some

videos

on

udon

making

if

its

basically

the

same

Answer: accept


Lamb Rib Chops with Quick Cherry Pan Sauce Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet). Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper. Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve http://www.bonappetit.com/recipe/lamb-rib-chops-with-quick-cherry-pan-sauce

Lamb

Rib

Chops

with

Quick

Cherry

Pan

Sauce

Preheat

oven

to

F

Mix

flour

teaspoon

coarse

salt

and

teaspoon

ground

pepper

on

large

plate

Lightly

coat

lamb

chops

with

flour

mixture

shake

off

excess

Melt

butter

with

oil

in

large

nonstick

skillet

over

medium

high

heat

Add

lamb

chops

and

cook

to

desired

doneness

about

minutes

per

side

for

medium

rare

Transfer

chops

to

baking

sheet

and

keep

warm

in

oven

while

preparing

sauce

do

not

clean

skillet

Add

onion

to

same

skillet

and

sauté

minutes

Add

cherry

juice

and

bring

to

boil

scraping

up

any

browned

bits

Boil

until

liquid

is

slightly

reduced

and

onion

is

slightly

softened

stirring

frequently

about

minutes

Stir

in

cherries

and

half

of

basil

and

cook

minute

Season

sauce

to

taste

with

salt

and

pepper

Place

lamb

chops

on

each

of

plates

Spoon

sauce

over

Sprinkle

remaining

basil

over

and

serve

Answer: accept


Chicken isn't broke Ramen is broke.

Chicken

is

n't

broke

Ramen

is

broke

Chicken

Answer: accept


I keep rendered bacon fat in the freezer to use for sautéing. I had left myself a lump at the edge of the cutting board.

I

keep

rendered

bacon

fat

in

the

freezer

to

use

for

sautéing

I

had

left

myself

a

lump

at

the

edge

of

the

cutting

board

bacon

Answer: accept


Wow! Such a simple tweak yet, it probably tastes heavenly!

Wow

Such

a

simple

tweak

yet

it

probably

tastes

heavenly

Answer: accept


I made a killer fried chicken with mashed potatoes, gravy, biscuits, and poached carrots. My children ate ... the carrots. What kids don't eat mashed potatoes?! I have some seriously unnatural (but pretty healthy) kids. Anyway, the only thing worse than making a single serving of fried chicken is making a full meal of it and having people only eat the carrots.

I

made

a

killer

fried

chicken

with

mashed

potatoes

gravy

biscuits

and

poached

carrots

My

children

ate

the

carrots

What

kids

do

n't

eat

mashed

potatoes

I

have

some

seriously

unnatural

but

pretty

healthy

kids

Anyway

the

only

thing

worse

than

making

a

single

serving

of

fried

chicken

is

making

a

full

meal

of

it

and

having

people

only

eat

the

carrots

Answer: accept


I would break out the canning equipment and make big batches of applesauce. Peel, core, chop, cook down with a little water, purée. Add as much sugar as it needs, a little lemon juice, some cinnamon. Yum. Edit: a hand crank apple peeler/slicer would help a lot

I

would

break

out

the

canning

equipment

and

make

big

batches

of

applesauce

Peel

core

chop

cook

down

with

a

little

water

purée

Add

as

much

sugar

as

it

needs

a

little

lemon

juice

some

cinnamon

Yum

Edit

a

hand

crank

apple

peeler

slicer

would

help

a

lot

Answer: accept


Do you keep them bone side down? Or are you crisping skin side down?

Do

you

keep

them

bone

side

down

Or

are

you

crisping

skin

side

down

Answer: accept


Put some wilted spinach in it. Trust me on this

Put

some

wilted

spinach

in

it

Trust

me

on

this

spinach

Answer: accept


20th and Indian school? Edit: Had the wrong street, used to live on 18th. Also see a bunch of others mentioning after scrolling some more.

and

Indian

school

Edit

Had

the

wrong

street

used

to

live

on

Also

see

a

bunch

of

others

mentioning

after

scrolling

some

more

Answer: accept


I read sausage, I cook sausage.

I

read

sausage

I

cook

sausage

sausage

sausage

Answer: accept


There's this Indian food shop near the farmers market in my area and the stuff he's got is so flavorful and cheaper than regular grocery stores. That reminds me I should go back there this Saturday to fill up more jars

There

's

this

Indian

food

shop

near

the

farmers

market

in

my

area

and

the

stuff

he

's

got

is

so

flavorful

and

cheaper

than

regular

grocery

stores

That

reminds

me

I

should

go

back

there

this

Saturday

to

fill

up

more

jars

Answer: accept


Gravy over rice and peas is what I serve with chicken fried steak. Shit is delicious.

Gravy

over

rice

and

peas

is

what

I

serve

with

chicken

fried

steak

Shit

is

delicious

Answer: accept


Boiled tenderloin? Ouch

Boiled

tenderloin

Ouch

tenderloin

Answer: accept


You can mash cauliflower similar to mashed potatoes. I also like to saute up squash and zucchini.

You

can

mash

cauliflower

similar

to

mashed

potatoes

I

also

like

to

saute

up

squash

and

zucchini

cauliflower

potatoes

squash

zucchini

Answer: accept


It may still raise the temp of the food around it well over 41 (like, even to the point of at least drastically cutting shelf life, if not outright dangerous temps). Also, plenty of people do make large batches, which may be proportionally larger than most restaurants for the given fridge space and concentration of food. That's a lot of variables, and it's much better to just say "pre-cool your food" rather than try to account for how big and strong your fridge is, how full it is, and what it's full of.

It

may

still

raise

the

temp

of

the

food

around

it

well

over

like

even

to

the

point

of

at

least

drastically

cutting

shelf

life

if

not

outright

dangerous

temps

Also

plenty

of

people

do

make

large

batches

which

may

be

proportionally

larger

than

most

restaurants

for

the

given

fridge

space

and

concentration

of

food

That

's

a

lot

of

variables

and

it

's

much

better

to

just

say

pre

cool

your

food

rather

than

try

to

account

for

how

big

and

strong

your

fridge

is

how

full

it

is

and

what

it

's

full

of

Answer: accept


I'll add a teaspoon of good quality vanilla extract to an entire pot sometimes.

I

'll

add

a

teaspoon

of

good

quality

vanilla

extract

to

an

entire

pot

sometimes

vanilla extract

Answer: accept


Not at all the only ones. Buy the ones you need when you need them. You'll probably find you don't need all the pieces. I have a 12" and a 3qt sauce. I *miiiight* pick up a rondeau, but yeah. My dutch ovens (large and small) cover my 'pot' needs. I'll probably pick up a 2qt sauce at some point too (3 qt is a bit large for smaller quantities.) But broadly, yeah, I totally agree. Start with one or two basics, buy more when you can't do something because you are missing a piece.

Not

at

all

the

only

ones

Buy

the

ones

you

need

when

you

need

them

You

'll

probably

find

you

do

n't

need

all

the

pieces

I

have

a

and

a

sauce

I

miiiight

pick

up

a

rondeau

but

yeah

My

dutch

ovens

large

and

small

cover

my

pot

needs

I

'll

probably

pick

up

a

sauce

at

some

point

too

qt

is

a

bit

large

for

smaller

quantities

But

broadly

yeah

I

totally

agree

Start

with

one

or

two

basics

buy

more

when

you

ca

n't

do

something

because

you

are

missing

a

piece

Answer: accept


Nice tip! Thank you. It does always smell worst after cooking with oil at a high temp that’s for sure.

Nice

tip

Thank

you

It

does

always

smell

worst

after

cooking

with

oil

at

a

high

temp

that

’s

for

sure

oil

Answer: accept


My aunt is a cleaning lady she cleans homes for a living. She came over to help me after my mom died and scrubbed my cast iron skillet that my grandma gave me with a brillo pad and dawn dish soap then put my tephlon coated pans in the dishwasher. It's been 6 years still working on bring the seasoning back to what it was. It boggles my mind that she doesnt get that

My

aunt

is

a

cleaning

lady

she

cleans

homes

for

a

living

She

came

over

to

help

me

after

my

mom

died

and

scrubbed

my

cast

iron

skillet

that

my

grandma

gave

me

with

a

brillo

pad

and

dawn

dish

soap

then

put

my

tephlon

coated

pans

in

the

dishwasher

It

's

been

years

still

working

on

bring

the

seasoning

back

to

what

it

was

It

boggles

my

mind

that

she

does

nt

get

that

Answer: accept


That's what you get when you wear a ring while working in a kitchen.... karma is a bitch!

That

's

what

you

get

when

you

wear

a

ring

while

working

in

a

kitchen

karma

is

a

bitch

Answer: accept


are you saying waffle house isn't fancy?

are

you

saying

waffle

house

is

n't

fancy

Answer: accept


Mine are in a drawer. Ones I use often gravitate towards the front of the drawer. Ones I use less often gravitate toward the back:

Mine

are

in

a

drawer

Ones

I

use

often

gravitate

towards

the

front

of

the

drawer

Ones

I

use

less

often

gravitate

toward

the

back

Answer: accept


Do folks in many countries outside the US actually cook Thanksgiving dinner? I don't think I've ever seen it. If I visited the US during November, how could I get to try it? I assume that, like Christmas, Thanksgiving is typically an intimate, family affair.

Do

folks

in

many

countries

outside

the

US

actually

cook

Thanksgiving

dinner

I

do

n't

think

I

've

ever

seen

it

If

I

visited

the

US

during

November

how

could

I

get

to

try

it

I

assume

that

like

Christmas

Thanksgiving

is

typically

an

intimate

family

affair

Answer: accept


Ooooh! That looks good! Thanks so much :)

Ooooh

That

looks

good

Thanks

so

much

Answer: accept


Yup! If you don't have it on hand, you're missing out!

Yup

If

you

do

n't

have

it

on

hand

you

're

missing

out

Answer: accept


Welsh cakes are the best! Used to buy these in Swansea market all the time when I was a kid.

Welsh

cakes

are

the

best

Used

to

buy

these

in

Swansea

market

all

the

time

when

I

was

a

kid

Answer: accept


Sounds like it will be a lot of fun!!

Sounds

like

it

will

be

a

lot

of

fun

Answer: accept


This isn't really an answer to your question, but if you want some awesome potato porn check out The Botany of Desire (it's on youtube).

This

is

n't

really

an

answer

to

your

question

but

if

you

want

some

awesome

potato

porn

check

out

The

Botany

of

Desire

it

's

on

youtube

potato

Answer: accept


Don't be cavalier about safety with this one. Example

Do

n't

be

cavalier

about

safety

with

this

one

Example

Answer: accept


I do all the cooking -_-;

I

do

all

the

cooking

Answer: accept


Ok this sounds dangerous! I think I want to try this out, thank you for sharing!

Ok

this

sounds

dangerous

I

think

I

want

to

try

this

out

thank

you

for

sharing

Answer: accept


Nope. It's expensive either route.

Nope

It

's

expensive

either

route

Answer: accept


Gaston Lenôtre is something of a legend. He's definitely not for beginners but his style is still reasonably accessible.

Gaston

Lenôtre

is

something

of

a

legend

He

's

definitely

not

for

beginners

but

his

style

is

still

reasonably

accessible

Answer: accept


hominy is used heavily in mexican cuisine, its also used in southern cooking to make grits.

hominy

is

used

heavily

in

mexican

cuisine

its

also

used

in

southern

cooking

to

make

grits

Answer: accept


> It's pretty fuckin tasty. I should think so. Rum, sugar, fruit. What's not to like?

It

's

pretty

fuckin

tasty

I

should

think

so

Rum

sugar

fruit

What

's

not

to

like

Rum

sugar

fruit

Answer: accept


Plus part of being a butcher is butchering animals, there are going to be potentially saleable byproducts laying about.

Plus

part

of

being

a

butcher

is

butchering

animals

there

are

going

to

be

potentially

saleable

byproducts

laying

about

Answer: accept


“I have a pablano peppers charring over there and they’re going to add some smokiness and heat my sauce needs.” Me: “at this point you don’t need to explain it bobby.”

I

have

a

pablano

peppers

charring

over

there

and

they

’re

going

to

add

some

smokiness

and

heat

my

sauce

needs

Me

at

this

point

you

do

n’t

need

to

explain

it

bobby

Answer: accept


Its funny, I just cooked a chicken the other night using that recipe. Although, after I browned the neck and the vegetables, I added them to my pan afterwords to catch the drippings from the turkey, and added some applejuice. I wish I had used just water, because the sauce came out too sweet, but overall it was very tasty.

Its

funny

I

just

cooked

a

chicken

the

other

night

using

that

recipe

Although

after

I

browned

the

neck

and

the

vegetables

I

added

them

to

my

pan

afterwords

to

catch

the

drippings

from

the

turkey

and

added

some

applejuice

I

wish

I

had

used

just

water

because

the

sauce

came

out

too

sweet

but

overall

it

was

very

tasty

chicken

vegetables

turkey

applejuice

Answer: accept


I mean, I keep mine in the same compartment in the fridge that holds the butter. I think it's the fact you leave it on the counter rather than putting in the fridge that's off-putting. I know technically butter doesn't need to be refrigerated but since I buy it that way at the grocery...anyway, I feel like bacon grease should probably follow the same rule.

I

mean

I

keep

mine

in

the

same

compartment

in

the

fridge

that

holds

the

butter

I

think

it

's

the

fact

you

leave

it

on

the

counter

rather

than

putting

in

the

fridge

that

's

off

putting

I

know

technically

butter

does

n't

need

to

be

refrigerated

but

since

I

buy

it

that

way

at

the

grocery

anyway

I

feel

like

bacon

grease

should

probably

follow

the

same

rule

butter

butter

bacon grease

Answer: accept


The person who gave you the link is trying to help: The "salt separates the yolk and white" is a myth.

The

person

who

gave

you

the

link

is

trying

to

help

The

salt

separates

the

yolk

and

white

is

a

myth

Answer: accept


Stock, stock, stock. I have a freezer full of 2 cup full containers label dated stocks. Pork, chicken, beef and veal. I am the queen of the fumet and always scrambling about trying to get whole fish. I can make any sauce at a moments notice, or a lovely risotto. I use leaves from any root veg, I am wild for greens, and sometimes I just blanch the greens and add a pinch of sugar and red wine vinegar and serve them with the veg. Roasted beets look stunning with their blanched chopped greens and can be pepped up with some crumbled bits of strong cheese, chevre or gorgonzola. We do a lot of juicing here, and that has cut down on our throwaways. You can drink the juice, or use it to fortify some braising liquid. You don't want to juice bones though... Carrot juice needs tasting for balance, but is great for tenderizing a cheap cut of beef. I even recycle bones after I make stock by giving them to the dogs. Anything else goes into my new composting container in the yard.

Stock

stock

stock

I

have

a

freezer

full

of

cup

full

containers

label

dated

stocks

Pork

chicken

beef

and

veal

I

am

the

queen

of

the

fumet

and

always

scrambling

about

trying

to

get

whole

fish

I

can

make

any

sauce

at

a

moments

notice

or

a

lovely

risotto

I

use

leaves

from

any

root

veg

I

am

wild

for

greens

and

sometimes

I

just

blanch

the

greens

and

add

a

pinch

of

sugar

and

red

wine

vinegar

and

serve

them

with

the

veg

Roasted

beets

look

stunning

with

their

blanched

chopped

greens

and

can

be

pepped

up

with

some

crumbled

bits

of

strong

cheese

chevre

or

gorgonzola

We

do

a

lot

of

juicing

here

and

that

has

cut

down

on

our

throwaways

You

can

drink

the

juice

or

use

it

to

fortify

some

braising

liquid

You

do

n't

want

to

juice

bones

though

Carrot

juice

needs

tasting

for

balance

but

is

great

for

tenderizing

a

cheap

cut

of

beef

I

even

recycle

bones

after

I

make

stock

by

giving

them

to

the

dogs

Anything

else

goes

into

my

new

composting

container

in

the

yard

Answer: accept


I ate them, ill let you know if I dont die :D

I

ate

them

ill

let

you

know

if

I

do

nt

die

:D

Answer: accept


Kitchen Aids? Really? Are they so much better that it's worth taking a chance getting a used one?

Kitchen

Aids

Really

Are

they

so

much

better

that

it

's

worth

taking

a

chance

getting

a

used

one

Answer: accept


Cold pasta. Penne. Grill some shrimp in olive oil and garlic. Penne in fridge serve with shrimp and more olive oil.

Cold

pasta

Penne

Grill

some

shrimp

in

olive

oil

and

garlic

Penne

in

fridge

serve

with

shrimp

and

more

olive

oil

Answer: accept


Not hard at all. The blade comes out and I just spray off the pieces and use my regular dish brush.

Not

hard

at

all

The

blade

comes

out

and

I

just

spray

off

the

pieces

and

use

my

regular

dish

brush

Answer: accept


Cinnamon?

Cinnamon

Cinnamon

Answer: accept


Can confirm as someone who makes cheesesteaks in the Lehigh valley

Can

confirm

as

someone

who

makes

cheesesteaks

in

the

Lehigh

valley

Answer: accept


Adding eggs means the dish is neither vegetable nor vegetarian.

Adding

eggs

means

the

dish

is

neither

vegetable

nor

vegetarian

eggs

Answer: accept


Thank you! I will check that out 😊!!

Thank

you

I

will

check

that

out

Answer: accept


I don't know. People don't do this where I'm from, we eat it with hands like sensible people.

I

do

n't

know

People

do

n't

do

this

where

I

'm

from

we

eat

it

with

hands

like

sensible

people

Answer: accept


Yes. You want marry all the flavors, not have individual tastes. If you do do tomato paste, add it before the wine and cook it for several minutes as well.

Yes

You

want

marry

all

the

flavors

not

have

individual

tastes

If

you

do

do

tomato

paste

add

it

before

the

wine

and

cook

it

for

several

minutes

as

well

tomato paste

wine

Answer: accept


Breakfast burritos! You can make them health/unhealthy, they work as freezer food in case that person gets a lot of food, and nobody usually thinks to bring breakfast food for the occasions listed, and they are a great start to a day!

Breakfast

burritos

You

can

make

them

health

unhealthy

they

work

as

freezer

food

in

case

that

person

gets

a

lot

of

food

and

nobody

usually

thinks

to

bring

breakfast

food

for

the

occasions

listed

and

they

are

a

great

start

to

a

day

Answer: accept


I think it's very obvious that I'm just going to have to practice with it to get the hang of it. Thank you for your input!

I

think

it

's

very

obvious

that

I

'm

just

going

to

have

to

practice

with

it

to

get

the

hang

of

it

Thank

you

for

your

input

Answer: accept


If he is a better chef than you, you should just live off take out. That is horrendous.

If

he

is

a

better

chef

than

you

you

should

just

live

off

take

out

That

is

horrendous

Answer: accept


This is also why for several preparations, such as homemade salsa, I prefer canned tomatoes. They are typically picked and packed at peak ripeness. I'd also have to assume that most mexican restaurants use canned tomatoes as well, because otherwise that'd be a lot of juggling crates of tomatoes until they are properly ripe. That and they it'd save a lot of prep work if they use pre-diced or crushed. Personally, I like the canned whole romas and I just seed and chop them myself, but I'm not doing commercial quantities anymore.

This

is

also

why

for

several

preparations

such

as

homemade

salsa

I

prefer

canned

tomatoes

They

are

typically

picked

and

packed

at

peak

ripeness

I

'd

also

have

to

assume

that

most

mexican

restaurants

use

canned

tomatoes

as

well

because

otherwise

that

'd

be

a

lot

of

juggling

crates

of

tomatoes

until

they

are

properly

ripe

That

and

they

it

'd

save

a

lot

of

prep

work

if

they

use

pre

diced

or

crushed

Personally

I

like

the

canned

whole

romas

and

I

just

seed

and

chop

them

myself

but

I

'm

not

doing

commercial

quantities

anymore

Answer: accept


You're adorable

You

're

adorable

Answer: accept


that's.. kind of impressive, honestly

that

's

kind

of

impressive

honestly

Answer: accept


Just a closer wok with thee...

Just

a

closer

wok

with

thee

Answer: accept


Haha that's probably for the best. I wouldn't use it for a kitchen knife. The ceramic side gets me a little more life out of utility knives when I'm doing drywall, though.

Haha

that

's

probably

for

the

best

I

would

n't

use

it

for

a

kitchen

knife

The

ceramic

side

gets

me

a

little

more

life

out

of

utility

knives

when

I

'm

doing

drywall

though

Answer: accept


Old Griswold and Wagner cast iron is inferior to modern cast iron. It may be smoother but being lighter and thinner is not want I want in cast iron. Recipes should be given by weight and not volume. If we’re talking about voices, Chef John’s voice is one of the most annoying I’ve ever heard. Most unpopular opinion: Alton Brown is overrated.

Old

Griswold

and

Wagner

cast

iron

is

inferior

to

modern

cast

iron

It

may

be

smoother

but

being

lighter

and

thinner

is

not

want

I

want

in

cast

iron

Recipes

should

be

given

by

weight

and

not

volume

If

we

’re

talking

about

voices

Chef

John

’s

voice

is

one

of

the

most

annoying

I

’ve

ever

heard

Most

unpopular

opinion

Alton

Brown

is

overrated

Answer: accept


A really nice chopped salad. Sushi. Neatly-cut stir-fried vegetables. Chicken soup with nice dice of carrots, batons of celery, and very thin slices of onion. Basically any dish you make in which you cut vegetables you can practice your knifework on.

A

really

nice

chopped

salad

Sushi

Neatly

cut

stir

fried

vegetables

Chicken

soup

with

nice

dice

of

carrots

batons

of

celery

and

very

thin

slices

of

onion

Basically

any

dish

you

make

in

which

you

cut

vegetables

you

can

practice

your

knifework

on

Answer: accept


How bout them collards tho

How

bout

them

collards

tho

Answer: accept


Arroz con Pollo? There about 3 bajillion recipes out there for it.

Arroz

con

Pollo

There

about

bajillion

recipes

out

there

for

it

Answer: accept


that... actually sounds pretty good.

that

actually

sounds

pretty

good

Answer: accept


Ok, so it needs a while to let the sauce get richer? Hmm, baked squash with the marinade could be delicious! Thank you.

Ok

so

it

needs

a

while

to

let

the

sauce

get

richer

Hmm

baked

squash

with

the

marinade

could

be

delicious

Thank

you

squash

Answer: accept


20 bucks a week give or take. But I eat almost every meal at work so that's obviously very skewed.

bucks

a

week

give

or

take

But

I

eat

almost

every

meal

at

work

so

that

's

obviously

very

skewed

Answer: accept


The biggest help I've found was learning the right way to quickly and efficiently chop an onion. If you've got the right technique, you can cut one up in less than a minute before it gets the chance to get you weepy.

The

biggest

help

I

've

found

was

learning

the

right

way

to

quickly

and

efficiently

chop

an

onion

If

you

've

got

the

right

technique

you

can

cut

one

up

in

less

than

a

minute

before

it

gets

the

chance

to

get

you

weepy

onion

Answer: accept


Would be a Vegetable or Chicken Biriyani, which I personally find it difficult to get the right rice texture and flavours right consistently. It's a challenge for me and I've nailed it down now I think. I make it once in a while when we would want to try something different to the normal day to day cuisine.

Would

be

a

Vegetable

or

Chicken

Biriyani

which

I

personally

find

it

difficult

to

get

the

right

rice

texture

and

flavours

right

consistently

It

's

a

challenge

for

me

and

I

've

nailed

it

down

now

I

think

I

make

it

once

in

a

while

when

we

would

want

to

try

something

different

to

the

normal

day

to

day

cuisine

rice

Answer: accept


Allrecipes.com. Then click print

Allrecipes.com

Then

click

print

Answer: accept


When I worked at a pizza place in highschool, I did this but left in enclosed, like a hot pocket. Most delicious/horrible for you food ever.

When

I

worked

at

a

pizza

place

in

highschool

I

did

this

but

left

in

enclosed

like

a

hot

pocket

Most

delicious

horrible

for

you

food

ever

Answer: accept


Is there an app that can identify mushrooms and whether or not they are edible?

Is

there

an

app

that

can

identify

mushrooms

and

whether

or

not

they

are

edible

mushrooms

Answer: accept


Everyone has their own recipe for sauce. My father's is different than mine, my uncle's, or my mother-in-law's. I grow a lot of tomatoes every summer, so I have a tendency to only make sauce in August/September in huge batches, and then freeze manageable portions in ziplock freezer bags. Fresh tomatoes make all the difference. While there are quality canned tomatoes out there, I prefer to use my own whenever possible. When I want pasta in January, it is as easy as thawing a bag of sauce and bringing it back to a simmer on the stove top. I blanch the fresh tomatoes to make skin removal easy, then I cut them open and deseed them. I always deseed into a screened strainer so I can catch the seeds, but retain the liquid that holds them (lots of flavor). I always use fresh herbs and garlic whenever possible (which is always). I like onions and celery in mine (2 med onion, 2 ribs of celery). I mince them rough and start them over low heat with kosher salt to sweat them soft. Once they are half way there I add several rough chopped cloves of garlic. Now I add my tomato paste to the pan and allow it to caramelize. This adds a depth of flavor to the sauce you can only get in this step. Deglaze the pan with a 1/2 cup of dry white wine and add the tomatoes. I use about 2-3 dozen or so depending on the size. Now add fresh herbs (basil, oregano, parsley (flat leaf), and bay leaf). Bring it to a simmer and let it cook for 90-120 minutes. A trick I learned from AB is to use a tsp of baking soda instead of sugar to balance the acid. A small quantity of baking soda will lower the acidity of the sauce, balancing the flavors and allowing the natural sweetness of the tomatoes to shine through. I usually add the baking soda about 1/2 way through the process.

Everyone

has

their

own

recipe

for

sauce

My

father

's

is

different

than

mine

my

uncle

's

or

my

mother

in

law

's

I

grow

a

lot

of

tomatoes

every

summer

so

I

have

a

tendency

to

only

make

sauce

in

August

September

in

huge

batches

and

then

freeze

manageable

portions

in

ziplock

freezer

bags

Fresh

tomatoes

make

all

the

difference

While

there

are

quality

canned

tomatoes

out

there

I

prefer

to

use

my

own

whenever

possible

When

I

want

pasta

in

January

it

is

as

easy

as

thawing

a

bag

of

sauce

and

bringing

it

back

to

a

simmer

on

the

stove

top

I

blanch

the

fresh

tomatoes

to

make

skin

removal

easy

then

I

cut

them

open

and

deseed

them

I

always

deseed

into

a

screened

strainer

so

I

can

catch

the

seeds

but

retain

the

liquid

that

holds

them

lots

of

flavor

I

always

use

fresh

herbs

and

garlic

whenever

possible

which

is

always

I

like

onions

and

celery

in

mine

med

onion

ribs

of

celery

I

mince

them

rough

and

start

them

over

low

heat

with

kosher

salt

to

sweat

them

soft

Once

they

are

half

way

there

I

add

several

rough

chopped

cloves

of

garlic

Now

I

add

my

tomato

paste

to

the

pan

and

allow

it

to

caramelize

This

adds

a

depth

of

flavor

to

the

sauce

you

can

only

get

in

this

step

Deglaze

the

pan

with

a

cup

of

dry

white

wine

and

add

the

tomatoes

I

use

about

dozen

or

so

depending

on

the

size

Now

add

fresh

herbs

basil

oregano

parsley

flat

leaf

and

bay

leaf

Bring

it

to

a

simmer

and

let

it

cook

for

minutes

A

trick

I

learned

from

AB

is

to

use

a

tsp

of

baking

soda

instead

of

sugar

to

balance

the

acid

A

small

quantity

of

baking

soda

will

lower

the

acidity

of

the

sauce

balancing

the

flavors

and

allowing

the

natural

sweetness

of

the

tomatoes

to

shine

through

I

usually

add

the

baking

soda

about

way

through

the

process

Answer: accept


Plus toasted sandwiches are so good! Have you ever tried grilling a peanut butter and jelly sandwich like a grilled cheese? It's sooooo good. Melted peanut butter is pretty messy though so you need lots of napkins.

Plus

toasted

sandwiches

are

so

good

Have

you

ever

tried

grilling

a

peanut

butter

and

jelly

sandwich

like

a

grilled

cheese

It

's

sooooo

good

Melted

peanut

butter

is

pretty

messy

though

so

you

need

lots

of

napkins

Answer: accept


Bluegill are not good eats. I always throw them back.

Bluegill

are

not

good

eats

I

always

throw

them

back

Answer: accept


Chicken breasts can be very thick, so you have 3 options: 1) Use low heat. 2) Beat your meat until it's flatter. 3) Attempt a butterfly cut.

Chicken

breasts

can

be

very

thick

so

you

have

options

Use

low

heat

Beat

your

meat

until

it

's

flatter

Attempt

a

butterfly

cut

Chicken breasts

meat

Answer: accept


From what I can tell, I think /u/Ic3crusher means that you want to crack both ends of the egg, then crack a line from one end to the other, joining the opposite poles. This will allow you to "open" the shell in one complete piece.

From

what

I

can

tell

I

think

/u

means

that

you

want

to

crack

both

ends

of

the

egg

then

crack

a

line

from

one

end

to

the

other

joining

the

opposite

poles

This

will

allow

you

to

open

the

shell

in

one

complete

piece

egg

Answer: accept


Pizza party. get all the fixings out and let them make their own pizza. either use boboli bread crusts. like these https://www.walmart.com/search/?query=boboli%20pizza%20crust&typeahead=Boboli you can take some ideas from this recipe or use the tortillas like in this recipe. https://www.copymethat.com/r/s2F2BUz/tortilla-pizza/ maybe make some garlicky parmesan breadsticks to go along with have some extra warmed marinara for dipping the bread into, maybe even make some cheese sticks &#x200B; soup and salad? with corn bread, garlic toast, crackers etc. mixed green salad maybe make some homemade ranch dressing. or maybe Caesar Salad with garlic bread https://www.copymethat.com/r/Duw1hE0/buttermilk-ranch/ https://www.copymethat.com/r/FxEhNUP/creamy-caesar-dressing/ or grilled cheese sandwiches with this soup. You can make this days in advance and freeze it. Yes, you can freeze this soup! https://www.copymethat.com/r/1F4aIO6/dreamy-vegan-tomato-soup-blissful-basil/ https://www.copymethat.com/r/gAPe4ec/easy-cowboy-beef-soup/ https://www.copymethat.com/r/XE0Voqe/healthy-vegetable-beef-soup/ https://www.copymethat.com/r/cPq2HJk/homemade-crock-pot-chicken-tortilla-soup/

Pizza

party

get

all

the

fixings

out

and

let

them

make

their

own

pizza

either

use

boboli

bread

crusts

like

these

you

can

take

some

ideas

from

this

recipe

or

use

the

tortillas

like

in

this

recipe

maybe

make

some

garlicky

parmesan

breadsticks

to

go

along

with

have

some

extra

warmed

marinara

for

dipping

the

bread

into

maybe

even

make

some

cheese

sticks

soup

and

salad

with

corn

bread

garlic

toast

crackers

etc

mixed

green

salad

maybe

make

some

homemade

ranch

dressing

or

maybe

Caesar

Salad

with

garlic

bread

or

grilled

cheese

sandwiches

with

this

soup

You

can

make

this

days

in

advance

and

freeze

it

Yes

you

can

freeze

this

soup

Answer: accept


I've been considering the grain mill for my stand mixer but all the reviews say even the finest setting yields a coarse grain. So would this be a better option, you think?

I

've

been

considering

the

grain

mill

for

my

stand

mixer

but

all

the

reviews

say

even

the

finest

setting

yields

a

coarse

grain

So

would

this

be

a

better

option

you

think

Answer: accept


if I use a 9x13 I double the recipe.

if

I

use

a

I

double

the

recipe

Answer: accept


It adds a somewhat pungent umami flavor to the popcorn.

It

adds

a

somewhat

pungent

umami

flavor

to

the

popcorn

Answer: accept


yes, people still survive after burning some leaves on their pizza.

yes

people

still

survive

after

burning

some

leaves

on

their

pizza

Answer: accept


My favorite is St. Angel. It's very fluffy. It's a triple cream. I take the chill off, and have it with crackers, and sometimes honey. I usually have a salty meat, like salami, to get some contrast. I don't eat it on the cracker with the cheese, just an occasional bite here and there.

My

favorite

is

St.

Angel

It

's

very

fluffy

It

's

a

triple

cream

I

take

the

chill

off

and

have

it

with

crackers

and

sometimes

honey

I

usually

have

a

salty

meat

like

salami

to

get

some

contrast

I

do

n't

eat

it

on

the

cracker

with

the

cheese

just

an

occasional

bite

here

and

there

Answer: accept


The best sauce for carbonara is just egg yolks and cheese, or if you're feeling adventurous you could make your own pasta

The

best

sauce

for

carbonara

is

just

egg

yolks

and

cheese

or

if

you

're

feeling

adventurous

you

could

make

your

own

pasta

egg yolks

cheese

pasta

Answer: accept


Came here just to say it's probably a typo. It appears we've reached a consensus.

Came

here

just

to

say

it

's

probably

a

typo

It

appears

we

've

reached

a

consensus

Answer: accept


Those three are really all you need unless you filet things a lot. Maybe a cleaver too.

Those

three

are

really

all

you

need

unless

you

filet

things

a

lot

Maybe

a

cleaver

too

Answer: accept


I'm just upvoting you because of your username. Hamsterdam was life.

I

'm

just

upvoting

you

because

of

your

username

Hamsterdam

was

life

Answer: accept


If they're burned on the edges the bottoms are probably scorched.

If

they

're

burned

on

the

edges

the

bottoms

are

probably

scorched

Answer: accept


Alton Brown on Good eats does a segment on the "sealed juices" debate. He takes 2 equal steaks and weighs them, sears one on high hrat and leaves the other unseared. Then he roasts, I think, the steaks and weighs them. The 2 steaks weighed the same. The idea being that if the seared steak sealed in the juices it would weigh more than the less juicy unseared steak. Not exact science but I think a good experiment. Maillard reaction crusts are formed for their inherent deliciousness, not to seal in juice. More of a food myth

Alton

Brown

on

Good

eats

does

a

segment

on

the

sealed

juices

debate

He

takes

equal

steaks

and

weighs

them

sears

one

on

high

hrat

and

leaves

the

other

unseared

Then

he

roasts

I

think

the

steaks

and

weighs

them

The

steaks

weighed

the

same

The

idea

being

that

if

the

seared

steak

sealed

in

the

juices

it

would

weigh

more

than

the

less

juicy

unseared

steak

Not

exact

science

but

I

think

a

good

experiment

Maillard

reaction

crusts

are

formed

for

their

inherent

deliciousness

not

to

seal

in

juice

More

of

a

food

myth

steaks

steaks

steaks

steak

steak

Answer: accept


My sister is the penultimate reheater of pizza and she puts a few tablespoons of water underneath the foil. This is of course for if you have the thicker chewier crust not cracker crust.

My

sister

is

the

penultimate

reheater

of

pizza

and

she

puts

a

few

tablespoons

of

water

underneath

the

foil

This

is

of

course

for

if

you

have

the

thicker

chewier

crust

not

cracker

crust

Answer: accept


At first sight I thought you said orca, I was petrified!

At

first

sight

I

thought

you

said

orca

I

was

petrified

Answer: accept


The easiest way to dispose of it is to let it cool then pour it back into the original container then throw it away. The most green way to dispose would be to find a place that will recycle it for you, but I'm pretty sure most people go with the first option.

The

easiest

way

to

dispose

of

it

is

to

let

it

cool

then

pour

it

back

into

the

original

container

then

throw

it

away

The

most

green

way

to

dispose

would

be

to

find

a

place

that

will

recycle

it

for

you

but

I

'm

pretty

sure

most

people

go

with

the

first

option

Answer: accept


>soggy bread >way too much corned beef There's your problem. The corned beef that comes packaged usually has a brine/juice in the package and when you slap it onto a sandwich the bread sucks up the moisture and becomes soggy. If they used a paper towel on the meat first, it probably wouldn't soak the bread.

soggy

bread

way

too

much

corned

beef

There

's

your

problem

The

corned

beef

that

comes

packaged

usually

has

a

brine

juice

in

the

package

and

when

you

slap

it

onto

a

sandwich

the

bread

sucks

up

the

moisture

and

becomes

soggy

If

they

used

a

paper

towel

on

the

meat

first

it

probably

would

n't

soak

the

bread

Answer: accept


Pine Nuts are always silly expensive. Couldn't quote you the price off hand, but they're silly.

Pine

Nuts

are

always

silly

expensive

Could

n't

quote

you

the

price

off

hand

but

they

're

silly

Answer: accept


Yeah, cause the tweezer set always understands flavors better than old school types.

Yeah

cause

the

tweezer

set

always

understands

flavors

better

than

old

school

types

Answer: accept


Crabcake is a dish and Maryland makes them the best. Maryland crab soup is a dish and it's the best soup in my opinion. Haters gunna hate, but "CRABCAKES AND FOOTBALL, THAT'S WHAT MARYLAND DOES"

Crabcake

is

a

dish

and

Maryland

makes

them

the

best

Maryland

crab

soup

is

a

dish

and

it

's

the

best

soup

in

my

opinion

Haters

gunna

hate

but

CRABCAKES

AND

FOOTBALL

THAT

'S

WHAT

MARYLAND

DOES

Answer: accept


We have a very smallfood processed but not a blender

We

have

a

very

smallfood

processed

but

not

a

blender

Answer: accept


I pretty much cannot recommend Smitten Kitchen more. My boyfriend and I made her cream of mushroom soup a few weeks ago and it was absolutely amazing.

I

pretty

much

can

not

recommend

Smitten

Kitchen

more

My

boyfriend

and

I

made

her

cream

of

mushroom

soup

a

few

weeks

ago

and

it

was

absolutely

amazing

Answer: accept


I made Nesselrode pudding once. Never again.

I

made

Nesselrode

pudding

once

Never

again

Answer: accept


Hehe, not what I was looking for but exactly what I need

Hehe

not

what

I

was

looking

for

but

exactly

what

I

need

Answer: accept


Definitely salt it. I actually use bullion powder instead of salt.

Definitely

salt

it

I

actually

use

bullion

powder

instead

of

salt

salt

bullion powder

salt

Answer: accept


Chinese Trinity: Fresh Ginger, garlic and green scallions. Add a little soy to finish (a good Chinese soy sauce!) and you're golden. I should add, many Chinese recipes will have you saute the crushed, bottom, white parts of the green onion, and reserve the tops for garnish at the end, which is a great tip. It's kind of a two for one deal with scallions, it's why I love to always have them on hand! They make such a fresh difference to any dish, but especially Asian ones. Fresh Chilies can also be used liberally, to saute and as garnish. I also am using Chinese cooking wine pretty liberally these days. Use it exactly as you would white wine in French cooking, but in Chinese cooking (to braise, to deglaze, to marinade, to thin sauces, and for rich flavour).

Chinese

Trinity

Fresh

Ginger

garlic

and

green

scallions

Add

a

little

soy

to

finish

a

good

Chinese

soy

sauce

and

you

're

golden

I

should

add

many

Chinese

recipes

will

have

you

saute

the

crushed

bottom

white

parts

of

the

green

onion

and

reserve

the

tops

for

garnish

at

the

end

which

is

a

great

tip

It

's

kind

of

a

two

for

one

deal

with

scallions

it

's

why

I

love

to

always

have

them

on

hand

They

make

such

a

fresh

difference

to

any

dish

but

especially

Asian

ones

Fresh

Chilies

can

also

be

used

liberally

to

saute

and

as

garnish

I

also

am

using

Chinese

cooking

wine

pretty

liberally

these

days

Use

it

exactly

as

you

would

white

wine

in

French

cooking

but

in

Chinese

cooking

to

braise

to

deglaze

to

marinade

to

thin

sauces

and

for

rich

flavour

Answer: accept


None of these are farmer's market eggs

of

these

are

farmer

's

market

eggs

eggs

Answer: accept


Fly to Copenhagen, go to NOMA?

Fly

to

Copenhagen

go

to

NOMA

Answer: accept


Bought one at target for ten bucks. So worth it.

Bought

one

at

target

for

ten

bucks

So

worth

it

Answer: accept


Sometimes I use the edge of the bowl. Sometimes I use the counter. Sometimes I use some other flat surface nearby, like a dish that's already dirty. Sometimes I crack into a ramekin first, in case I fuck up (usually when I want whole yolks, always when I want to separate the yolk.) I am terribly inconsistent.

Sometimes

I

use

the

edge

of

the

bowl

Sometimes

I

use

the

counter

Sometimes

I

use

some

other

flat

surface

nearby

like

a

dish

that

's

already

dirty

Sometimes

I

crack

into

a

ramekin

first

in

case

I

fuck

up

usually

when

I

want

whole

yolks

always

when

I

want

to

separate

the

yolk

I

am

terribly

inconsistent

Answer: accept


I love grapes but for some reason hate raisins and prunes.

I

love

grapes

but

for

some

reason

hate

raisins

and

prunes

grapes

raisins

prunes

Answer: accept


My wife likes hers a little more crusty than mine so I use my kitchen torch on hers.

My

wife

likes

hers

a

little

more

crusty

than

mine

so

I

use

my

kitchen

torch

on

hers

Answer: accept


We call it that because my kids say I put everything but the kitchen sink in it!

We

call

it

that

because

my

kids

say

I

put

everything

but

the

kitchen

sink

in

it

Answer: accept


Well I just don't know tbh. Did you really go to town scraping the bones? WE NEED MORE PEOPLE ON THIS!

Well

I

just

do

n't

know

tbh

Did

you

really

go

to

town

scraping

the

bones

WE

NEED

MORE

PEOPLE

ON

THIS

Answer: accept


a fried egg, maybe some onion chives, toss those in some soy sauce, ginger, sriracha

a

fried

egg

maybe

some

onion

chives

toss

those

in

some

soy

sauce

ginger

sriracha

Answer: accept


Now I use a stick blender! Good call. Getting too hands on with peppers can lead to problems!

Now

I

use

a

stick

blender

Good

call

Getting

too

hands

on

with

peppers

can

lead

to

problems

peppers

Answer: accept


> Anna Napoletana flour That is the kind I got from there, I could not remember the brand, I would have remembered king arthur, googling that name and looking at the pic that is for sure what I got.

Anna

Napoletana

flour

That

is

the

kind

I

got

from

there

I

could

not

remember

the

brand

I

would

have

remembered

king

arthur

googling

that

name

and

looking

at

the

pic

that

is

for

sure

what

I

got

Answer: accept


Well that's kind of the point of those oils, they should be "forgettable " insofar that they don't impart any flavors to the dish. Hence the term neutral oil! Honestly for sauteeing, canola oil is just fine, I wrote it off because it just gets weird when you use it for deep frying, the flavor is off. So I just dont buy it, and grapeseed replaced it. But I agree, olive oil has a tremendous flavor, and it doesn't go with all cuisine types, either. If I'm sauteeing anything for Mexican, Indian, Chinese or other asian food, I'm not using olive oil. I made stovetop popcorn tonight, I don't make it as often as you, but I used my spanish evoo because I prefer it. My uncle used to make stovetop popcorn when I was young and he used some kind of olive oil. We have coconut oil but I never cook with it, I have never been into what i perceive to be a fad, but I am curious as to what you think makes it better? I think I will try coconut oil next time I make popcorn regardless, just so I can see for myself!

Well

that

's

kind

of

the

point

of

those

oils

they

should

be

forgettable

insofar

that

they

do

n't

impart

any

flavors

to

the

dish

Hence

the

term

neutral

oil

Honestly

for

sauteeing

canola

oil

is

just

fine

I

wrote

it

off

because

it

just

gets

weird

when

you

use

it

for

deep

frying

the

flavor

is

off

So

I

just

do

nt

buy

it

and

grapeseed

replaced

it

But

I

agree

olive

oil

has

a

tremendous

flavor

and

it

does

n't

go

with

all

cuisine

types

either

If

I

'm

sauteeing

anything

for

Mexican

Indian

Chinese

or

other

asian

food

I

'm

not

using

olive

oil

I

made

stovetop

popcorn

tonight

I

do

n't

make

it

as

often

as

you

but

I

used

my

spanish

evoo

because

I

prefer

it

My

uncle

used

to

make

stovetop

popcorn

when

I

was

young

and

he

used

some

kind

of

olive

oil

We

have

coconut

oil

but

I

never

cook

with

it

I

have

never

been

into

what

i

perceive

to

be

a

fad

but

I

am

curious

as

to

what

you

think

makes

it

better

I

think

I

will

try

coconut

oil

next

time

I

make

popcorn

regardless

just

so

I

can

see

for

myself

Answer: accept


Another vote for Foodwishes CookingWithDog runnyrunny999

Another

vote

for

Foodwishes

CookingWithDog

Answer: accept


Made yogurt for the first time in my new instapot.

Made

yogurt

for

the

first

time

in

my

new

instapot

Answer: accept


I was afraid of that

I

was

afraid

of

that

Answer: accept


when i cook for my girlfriend I usually ask if she likes it and thankfully shes honest, but overall she enjoys it. As for when I cook for say my family my mother usually has an issue with something which is funny because she used to make bbq chicken by putting chicken in a crock pot and pouring(understatement) bbq sauce on them after its been cooked.

when

i

cook

for

my

girlfriend

I

usually

ask

if

she

likes

it

and

thankfully

she

s

honest

but

overall

she

enjoys

it

As

for

when

I

cook

for

say

my

family

my

mother

usually

has

an

issue

with

something

which

is

funny

because

she

used

to

make

bbq

chicken

by

putting

chicken

in

a

crock

pot

and

pouring(understatement

bbq

sauce

on

them

after

its

been

cooked

Answer: accept


Mmmm fish cheeks... The whole fish stays together better than filets too.

Mmmm

fish

cheeks

The

whole

fish

stays

together

better

than

filets

too

fish

Answer: accept


It really depends on how much rice you eat. If it's a once-a-month thing, just stick to a pot. I eat rice with almost every meal so it's worth it for me. Comes out perfect every time and lovely to use.

It

really

depends

on

how

much

rice

you

eat

If

it

's

a

once

a

month

thing

just

stick

to

a

pot

I

eat

rice

with

almost

every

meal

so

it

's

worth

it

for

me

Comes

out

perfect

every

time

and

lovely

to

use

rice

rice

Answer: accept


Ketchup and tomatoes and some bbq sauce.

Ketchup

and

tomatoes

and

some

bbq

sauce

Ketchup

tomatoes

bbq sauce

Answer: accept


Putting back the pan in pancake huh

Putting

back

the

pan

in

pancake

huh

Answer: accept


I know one of the recipes stolen was an almond shortbread, and Amy said that it was literally the exact same measurements and explanations. At first she thought that it was just a coincidence, but as she kept watching, she realized that there was not a single difference.

I

know

one

of

the

recipes

stolen

was

an

almond

shortbread

and

Amy

said

that

it

was

literally

the

exact

same

measurements

and

explanations

At

first

she

thought

that

it

was

just

a

coincidence

but

as

she

kept

watching

she

realized

that

there

was

not

a

single

difference

Answer: accept


I've said "behind" so often I use it In super markets and the likes.

I

've

said

behind

so

often

I

use

it

In

super

markets

and

the

likes

Answer: accept


Yeah you're missing out!! You'll need to knead the dough by hand after the stand does all the mixing, but that's a 2-3 min process, 20 mins rest, and then the pasta roller on the kitchenaid makes REAL quick work of it.

Yeah

you

're

missing

out

You

'll

need

to

knead

the

dough

by

hand

after

the

stand

does

all

the

mixing

but

that

's

a

min

process

mins

rest

and

then

the

pasta

roller

on

the

kitchenaid

makes

REAL

quick

work

of

it

Answer: accept


Crystal for oysters.

Crystal

for

oysters

oysters

Answer: accept


I use it anywhere I would use regular paprika. I especially like the little smokiness it adds when dusted onto deviled eggs, or in egg salad/potato salad. It’s also great in macaroni and cheese.

I

use

it

anywhere

I

would

use

regular

paprika

I

especially

like

the

little

smokiness

it

adds

when

dusted

onto

deviled

eggs

or

in

egg

salad

potato

salad

It

’s

also

great

in

macaroni

and

cheese

Answer: accept


wow, now I don't feel so bad about getting horseradish up my nose.

wow

now

I

do

n't

feel

so

bad

about

getting

horseradish

up

my

nose

horseradish

Answer: accept


At most maybe three times in the previous fortyfive years of making fried egg sandwiches have I _not_ ended up with egg on my face.

At

most

maybe

three

times

in

the

previous

fortyfive

years

of

making

fried

egg

sandwiches

have

I

not

ended

up

with

egg

on

my

face

egg

Answer: accept


I know, right? I was literally comparing them yesterday for my nutrition class. I had no idea were so high in Vitamin A.

I

know

right

I

was

literally

comparing

them

yesterday

for

my

nutrition

class

I

had

no

idea

were

so

high

in

Vitamin

A.

Answer: accept


It really depends on the fish. You don't want to overpower the flavor of the fish. A lemon, garlic and parsley butter is a good bet for most freshwater fish. And don't forget the beloved standby, Old Bay.

It

really

depends

on

the

fish

You

do

n't

want

to

overpower

the

flavor

of

the

fish

A

lemon

garlic

and

parsley

butter

is

a

good

bet

for

most

freshwater

fish

And

do

n't

forget

the

beloved

standby

Old

Bay

Answer: accept


Sometimes lemon zest / juice and red pepper flakes

Sometimes

lemon

zest

juice

and

red

pepper

flakes

lemon zest

juice

red pepper flakes

Answer: accept


Cast iron, my friend.

Cast

iron

my

friend

Answer: accept


You can also bring it to a good boil every 3 or 4 days and keep it in the fridge pretty much indefinitely. Fridge space is usually too dear here for me to do that, but with Christmas coming it might make sense to just bring it to a full boil, so it is ready and waiting in the fridge to add flavor to the seasonal meals.

You

can

also

bring

it

to

a

good

boil

every

or

days

and

keep

it

in

the

fridge

pretty

much

indefinitely

Fridge

space

is

usually

too

dear

here

for

me

to

do

that

but

with

Christmas

coming

it

might

make

sense

to

just

bring

it

to

a

full

boil

so

it

is

ready

and

waiting

in

the

fridge

to

add

flavor

to

the

seasonal

meals

Answer: accept


> Yeah but it's cleaned without soap You know that you actually can use soap with cast iron pans. I was persuaded by this article by J. Kenji Lopez-Alt. Since then, I've been using soap, and it's been no problem at all. Still you need to dry it, but that doesn't seem like a big deal.

Yeah

but

it

's

cleaned

without

soap

You

know

that

you

actually

can

use

soap

with

cast

iron

pans

I

was

persuaded

by

this

article

by

J.

Kenji

Lopez

Alt

Since

then

I

've

been

using

soap

and

it

's

been

no

problem

at

all

Still

you

need

to

dry

it

but

that

does

n't

seem

like

a

big

deal

Answer: accept


You can simmer it on the stove or braise in the oven, about 5 hours on low. Quickest is about 45 minutes in a pressure cooker.

You

can

simmer

it

on

the

stove

or

braise

in

the

oven

about

hours

on

low

Quickest

is

about

minutes

in

a

pressure

cooker

Answer: accept


That's how I've always interpreted that phrase; fat is a carrier of flavor, it can extract and spread it throughout a dish and thus it's an important component to have good flavor.

That

's

how

I

've

always

interpreted

that

phrase

fat

is

a

carrier

of

flavor

it

can

extract

and

spread

it

throughout

a

dish

and

thus

it

's

an

important

component

to

have

good

flavor

Answer: accept


Every family should develop their own family cookbook. It avoids recipes being lost over the years. Be sure to include notes on technique since the reader might be your great grandson with little cooking experience. To any teens reading this, spend time with your parents learning to cook. After college when your far away you will regret not taking advantage of that learning opportunity.

Every

family

should

develop

their

own

family

cookbook

It

avoids

recipes

being

lost

over

the

years

Be

sure

to

include

notes

on

technique

since

the

reader

might

be

your

great

grandson

with

little

cooking

experience

To

any

teens

reading

this

spend

time

with

your

parents

learning

to

cook

After

college

when

your

far

away

you

will

regret

not

taking

advantage

of

that

learning

opportunity

Answer: accept


Hahahaha I was too until I read your comment. Okay. 40 cloves seems doable.

Hahahaha

I

was

too

until

I

read

your

comment

Okay

cloves

seems

doable

Answer: accept


c u L i n a R y a u t H e n t I c I t y !

c

u

L

i

n

a

R

y

a

u

t

H

e

n

t

I

c

I

t

y

Answer: accept


Haven't reached that far yet, but **Good Eats** s7e14 and s13e17 apparently cover curry, with the latter apparently going into history. Obviously not in the greatest detail, but still, I have a nerd sense of humour so Alton Brown appeals to me more than I like to admit it.

Have

n't

reached

that

far

yet

but

Good

Eats

and

apparently

cover

curry

with

the

latter

apparently

going

into

history

Obviously

not

in

the

greatest

detail

but

still

I

have

a

nerd

sense

of

humour

so

Alton

Brown

appeals

to

me

more

than

I

like

to

admit

it

Answer: accept


Comfortable shoes. Be okay with making mistakes. Be better with fixing mistakes. Learn to breathe through harsh criticism. Have beers with the staff given the opportunity. Stay away from drugs and smoking.

Comfortable

shoes

Be

okay

with

making

mistakes

Be

better

with

fixing

mistakes

Learn

to

breathe

through

harsh

criticism

Have

beers

with

the

staff

given

the

opportunity

Stay

away

from

drugs

and

smoking

Answer: accept


Caramel hardens because there's not enough water. You can always add water back into the caramel. Just drip it in slowly over heat. And you can always test the caramel by dripping a bit into cold water or onto an ice-cold spoon. Should give you an indication of the consistency.

Caramel

hardens

because

there

's

not

enough

water

You

can

always

add

water

back

into

the

caramel

Just

drip

it

in

slowly

over

heat

And

you

can

always

test

the

caramel

by

dripping

a

bit

into

cold

water

or

onto

an

ice

cold

spoon

Should

give

you

an

indication

of

the

consistency

Answer: accept


That dough looks a little raw in the middle. Make sure you knead it for at least 10 minutes. It doesn't seem like you need to, but it is important as the dough becomes much more elastic. How I make the dough is to take the dough ball, punch my fingers down all around the edge to make a crust, push down the middle, roll it on my knuckles until it starts to get out of hand. On the table, turn the dough around in circles, and use my hands to press down the dough, in quick motions. Get it thin. Then let raise for 30 mins. Works for me! I cook hot at 450, pull it when bottom is golden.

That

dough

looks

a

little

raw

in

the

middle

Make

sure

you

knead

it

for

at

least

minutes

It

does

n't

seem

like

you

need

to

but

it

is

important

as

the

dough

becomes

much

more

elastic

How

I

make

the

dough

is

to

take

the

dough

ball

punch

my

fingers

down

all

around

the

edge

to

make

a

crust

push

down

the

middle

roll

it

on

my

knuckles

until

it

starts

to

get

out

of

hand

On

the

table

turn

the

dough

around

in

circles

and

use

my

hands

to

press

down

the

dough

in

quick

motions

Get

it

thin

Then

let

raise

for

mins

Works

for

me

I

cook

hot

at

pull

it

when

bottom

is

golden

Answer: accept


You've obviously never had a Publix cake. They're my favorite part of any potluck!

You

've

obviously

never

had

a

Publix

cake

They

're

my

favorite

part

of

any

potluck

Answer: accept


There you go!

There

you

go

Answer: accept


Take that recipe you already described, chop it finer, add jalapeño and cilantro, and you've got peach salsa.

Take

that

recipe

you

already

described

chop

it

finer

add

jalapeño

and

cilantro

and

you

've

got

peach

salsa

Answer: accept


Salt gets rid of bitterness. Try dressing it with some falt.

Salt

gets

rid

of

bitterness

Try

dressing

it

with

some

falt

Answer: accept


Will agar agar let me have the needed consistency?

Will

agar

agar

let

me

have

the

needed

consistency

Answer: accept


This is why I always watch chopped without the sound or turned down low.

This

is

why

I

always

watch

chopped

without

the

sound

or

turned

down

low

Answer: accept


Oh god damn it. It is the 2nd already and had to see that this was submitted 11 hours ago (it is 9am here on the East Coast). Well played.

Oh

god

damn

it

It

is

the

already

and

had

to

see

that

this

was

submitted

hours

ago

it

is

am

here

on

the

East

Coast

Well

played

Answer: accept


It's an Amish recipe, and they *know* how to make their bread. Don't knock it till you've tried it edit: I did make pancakes actually, about an hour later

It

's

an

Amish

recipe

and

they

know

how

to

make

their

bread

Do

n't

knock

it

till

you

've

tried

it

edit

I

did

make

pancakes

actually

about

an

hour

later

Answer: accept


I use baker's yeast, much cheaper

I

use

baker

's

yeast

much

cheaper

Answer: accept


carbon steel pan.... wtf.. how does that happen.. that pan shouldn't melt at temps near 1000 degrees.. unless your oven a direct portal to Hell I am dumbfounded.

carbon

steel

pan

wtf

how

does

that

happen

that

pan

should

n't

melt

at

temps

near

degrees

unless

your

oven

a

direct

portal

to

Hell

I

am

dumbfounded

Answer: accept


Couscous salad served cold with chopped onions peppers and whatever vegetables you like and feta cheese mixed in.

Couscous

salad

served

cold

with

chopped

onions

peppers

and

whatever

vegetables

you

like

and

feta

cheese

mixed

in

Answer: accept


I took about 1/2 of a large octopus, raw. Put it on a smoker with soaked mesquite chips for two hours at about 240F. It ended up being more tender than typical boiled octopus, with a strong smoky flavor. It went very well on sushi rice, and it really pops with some lemon. One thing that doesn't really come through in the pictures is that in the last pic the octopus had really relaxed, it was clear that it had become more tender and that the collagen had really began to dissolve. We took it out based on that, and instinct. I'd __love__ to try this in takoyaki, Japanese octopus dumplings, but I don't have the equipment to make it.

I

took

about

of

a

large

octopus

raw

Put

it

on

a

smoker

with

soaked

mesquite

chips

for

two

hours

at

about

It

ended

up

being

more

tender

than

typical

boiled

octopus

with

a

strong

smoky

flavor

It

went

very

well

on

sushi

rice

and

it

really

pops

with

some

lemon

One

thing

that

does

n't

really

come

through

in

the

pictures

is

that

in

the

last

pic

the

octopus

had

really

relaxed

it

was

clear

that

it

had

become

more

tender

and

that

the

collagen

had

really

began

to

dissolve

We

took

it

out

based

on

that

and

instinct

I

'd

love

to

try

this

in

takoyaki

Japanese

octopus

dumplings

but

I

do

n't

have

the

equipment

to

make

it

Answer: accept


I love the idea of putting parmesan cheese on the outside. I've had cheese get on the outside of the bread before by accident, and it's fantastic. Don't know why I never thought of doing that intentionally.

I

love

the

idea

of

putting

parmesan

cheese

on

the

outside

I

've

had

cheese

get

on

the

outside

of

the

bread

before

by

accident

and

it

's

fantastic

Do

n't

know

why

I

never

thought

of

doing

that

intentionally

Answer: accept


Got one just like that. Use it mainly for apple pies. I despise peeling apples and it makes it such easy work. Peel, core and slice all at once. Love it.

Got

one

just

like

that

Use

it

mainly

for

apple

pies

I

despise

peeling

apples

and

it

makes

it

such

easy

work

Peel

core

and

slice

all

at

once

Love

it

apples

Answer: accept


yeah but then you gotta go outside

yeah

but

then

you

got

ta

go

outside

Answer: accept


Toasted whole wheat turkey sandwiches with cream cheese and jam or cranberry sauce. Might not sound that wonderful, but it IS. Also, cubed turkey tossed with mayo, lemon juice, pepper, garlic powder, a little dill, diced red grapes (or raisins), chopped celery, and a little salt. Great on crackers, in lettuce wraps, on sandwiches, or in a pita or tortilla.

Toasted

whole

wheat

turkey

sandwiches

with

cream

cheese

and

jam

or

cranberry

sauce

Might

not

sound

that

wonderful

but

it

IS

Also

cubed

turkey

tossed

with

mayo

lemon

juice

pepper

garlic

powder

a

little

dill

diced

red

grapes

or

raisins

chopped

celery

and

a

little

salt

Great

on

crackers

in

lettuce

wraps

on

sandwiches

or

in

a

pita

or

tortilla

Answer: accept


Costco Kirkland Maintenance Cat cat food. Grain free and much better than the "science diet".

Costco

Kirkland

Maintenance

Cat

cat

food

Grain

free

and

much

better

than

the

science

diet

Answer: accept


Why would anyone go by GDP? What relevance does that have?

Why

would

anyone

go

by

GDP

What

relevance

does

that

have

Answer: accept


Sure, which is why it helps with satiety. It is still a good source of protein that is culinarily compatible with the pasta dish.

Sure

which

is

why

it

helps

with

satiety

It

is

still

a

good

source

of

protein

that

is

culinarily

compatible

with

the

pasta

dish

Answer: accept


Marbled Rye Bread, Havarti and Gruyere, and Bacon Marmalade. Melt butter in the skillet and fry that baby up!

Marbled

Rye

Bread

Havarti

and

Gruyere

and

Bacon

Marmalade

Melt

butter

in

the

skillet

and

fry

that

baby

up

Answer: accept


Soup with a pork based broth, some raw carrots, sprouts, and maybe cilantro would be awesome. any rice noodle would be good as well. can mix in loads of different vegetables with that and make a sauce from the pan drippings, some pork stock, and from here you can get creative (coconut milk, lemon/lime juice, red wine..etc)

Soup

with

a

pork

based

broth

some

raw

carrots

sprouts

and

maybe

cilantro

would

be

awesome

any

rice

noodle

would

be

good

as

well

can

mix

in

loads

of

different

vegetables

with

that

and

make

a

sauce

from

the

pan

drippings

some

pork

stock

and

from

here

you

can

get

creative

coconut

milk

lemon

lime

juice

red

wine

etc

Answer: accept


The only way I've had bone marrow was in a big bowl of chulent. They're pretty easy to get around here, as I live in a big Jewish community. I've never thought of having it this way!

The

only

way

I

've

had

bone

marrow

was

in

a

big

bowl

of

chulent

They

're

pretty

easy

to

get

around

here

as

I

live

in

a

big

Jewish

community

I

've

never

thought

of

having

it

this

way

Answer: accept


I've noticed considerable drops in shelf life after opening and repackaging raw meats, so that's why I stick to a day or two in general. All food storage questions have variable answers though - there's a continuum along which food transitions from good to bad, and where different people place the bright line varies according to their health status and risk tolerance. If I had accidentally left a ziplock of pork chops in the fridge for a week but they still passed the sniff test, I'd probably still cook and eat them, but not if I had a job interview the next day.

I

've

noticed

considerable

drops

in

shelf

life

after

opening

and

repackaging

raw

meats

so

that

's

why

I

stick

to

a

day

or

two

in

general

All

food

storage

questions

have

variable

answers

though

there

's

a

continuum

along

which

food

transitions

from

good

to

bad

and

where

different

people

place

the

bright

line

varies

according

to

their

health

status

and

risk

tolerance

If

I

had

accidentally

left

a

ziplock

of

pork

chops

in

the

fridge

for

a

week

but

they

still

passed

the

sniff

test

I

'd

probably

still

cook

and

eat

them

but

not

if

I

had

a

job

interview

the

next

day

meats

pork chops

Answer: accept


It's possible there are other unlisted ingredients? I wouldn't risk it I guess?

It

's

possible

there

are

other

unlisted

ingredients

I

would

n't

risk

it

I

guess

Answer: accept


Well it is feet, and we kind of think of feet as gross in American culture. We're pretty picky eaters, barely ever eating any offal. I'm open to it, but I get it.

Well

it

is

feet

and

we

kind

of

think

of

feet

as

gross

in

American

culture

We

're

pretty

picky

eaters

barely

ever

eating

any

offal

I

'm

open

to

it

but

I

get

it

Answer: accept


Can you deep fry these things?

Can

you

deep

fry

these

things

Answer: accept


It makes for stunning reductions when paired with alcohol. I use this primarily as a steak sauce, and man do I wish I understood the science of what's going on, because it just sticks to the meat like nothing else.

It

makes

for

stunning

reductions

when

paired

with

alcohol

I

use

this

primarily

as

a

steak

sauce

and

man

do

I

wish

I

understood

the

science

of

what

's

going

on

because

it

just

sticks

to

the

meat

like

nothing

else

Answer: accept


Put in bolognese while simmering.

Put

in

bolognese

while

simmering

Answer: accept


Can I bake a potato in it? I heat my big oven like four times a week for a single potato. It's dumb.

Can

I

bake

a

potato

in

it

I

heat

my

big

oven

like

four

times

a

week

for

a

single

potato

It

's

dumb

Answer: accept


I was in the same boat, my go to dish is canned sardines. Olive oil garlic, lemon zest and chili in to a pan, add the sardines and heat , meanwhile throw a stone baked bread roll on to the grill, slap it all together, squeeze over some lemon juice and boom amazing and quick :)

I

was

in

the

same

boat

my

go

to

dish

is

canned

sardines

Olive

oil

garlic

lemon

zest

and

chili

in

to

a

pan

add

the

sardines

and

heat

meanwhile

throw

a

stone

baked

bread

roll

on

to

the

grill

slap

it

all

together

squeeze

over

some

lemon

juice

and

boom

amazing

and

quick

Answer: accept


Lovage is extremely hard to source. I've never seen fresh one in grocery stores. I don't buy mine, but instead grow it myself.

Lovage

is

extremely

hard

to

source

I

've

never

seen

fresh

one

in

grocery

stores

I

do

n't

buy

mine

but

instead

grow

it

myself

Answer: accept


Patatas Bravas (potatoes with a spicy tomato sauce) Pescado blanco frito (whitefish deep-fried and with mayo) Croquetas de Manchego (croquettes with manchego cheese) Chorizo a la plancha (chorizo cooked on a flattop grill) Empanadas Costillas de cerdo (pork ribs in a barbeque sauce) -- at a restaurant I used to go to, this was my all-time favourite dish. Churros and chocolate dip/sauce One dish I can't remember the name of was a three-bean mix in a little oil and with a good amount of mint. A completely cold dish but tasted like it'd be perfect on a hot day. I have a whole book on tapas and tapas-style foods somewhere...

Patatas

Bravas

potatoes

with

a

spicy

tomato

sauce

Pescado

blanco

frito

whitefish

deep

fried

and

with

mayo

Croquetas

de

Manchego

croquettes

with

manchego

cheese

Chorizo

a

la

plancha

chorizo

cooked

on

a

flattop

grill

Empanadas

Costillas

de

cerdo

pork

ribs

in

a

barbeque

sauce

at

a

restaurant

I

used

to

go

to

this

was

my

all

time

favourite

dish

Churros

and

chocolate

dip

sauce

One

dish

I

ca

n't

remember

the

name

of

was

a

three

bean

mix

in

a

little

oil

and

with

a

good

amount

of

mint

A

completely

cold

dish

but

tasted

like

it

'd

be

perfect

on

a

hot

day

I

have

a

whole

book

on

tapas

and

tapas

style

foods

somewhere

Answer: accept


Okay makes sense, thanks.

Okay

makes

sense

thanks

Answer: accept


Dutch babies are a breakfast/ brunch staple in my house and in many other's homes here in the Pacific Northwest. The proportions given in the recipe are correct. I make my batter in the blender whipping it on high for a few moments to make it frothy and smooth then pour it into the preheated high sided pan wherein the pat of butter has been melting. This was the first thing the kids learned how to make. Simple, delicious, and one pan prep. I feel like the flaw must have been the bananas.

Dutch

babies

are

a

breakfast/

brunch

staple

in

my

house

and

in

many

other

's

homes

here

in

the

Pacific

Northwest

The

proportions

given

in

the

recipe

are

correct

I

make

my

batter

in

the

blender

whipping

it

on

high

for

a

few

moments

to

make

it

frothy

and

smooth

then

pour

it

into

the

preheated

high

sided

pan

wherein

the

pat

of

butter

has

been

melting

This

was

the

first

thing

the

kids

learned

how

to

make

Simple

delicious

and

one

pan

prep

I

feel

like

the

flaw

must

have

been

the

bananas

butter

bananas

Answer: accept


Thank you, as that's what I was thinking.

Thank

you

as

that

's

what

I

was

thinking

Answer: accept


I did this for the first time recently and my bacon came out SO greasy because it just sat there in it's own grease while it was in the oven. Pointers to make the bacon less greasy?

I

did

this

for

the

first

time

recently

and

my

bacon

came

out

SO

greasy

because

it

just

sat

there

in

it

's

own

grease

while

it

was

in

the

oven

Pointers

to

make

the

bacon

less

greasy

bacon

bacon

Answer: accept


My sunbeam stand mixer ($30 at Walmart at the time) is better than my friend’s kitchen aid. Gets the sides of the bowl much better.

My

sunbeam

stand

mixer

at

Walmart

at

the

time

is

better

than

my

friend

’s

kitchen

aid

Gets

the

sides

of

the

bowl

much

better

Answer: accept


Except for joppiesaus and vla. They're delicious.

Except

for

joppiesaus

and

vla

They

're

delicious

Answer: accept


https://www.youtube.com/watch?v=sUZbfaYyL-s &#x200B; I more or less have been cooking mine like this this for years (felt great seeing a recipe so similar to mine pop up on BA). Friends and family haven't looked back since trying it.

I

more

or

less

have

been

cooking

mine

like

this

this

for

years

felt

great

seeing

a

recipe

so

similar

to

mine

pop

up

on

BA

Friends

and

family

have

n't

looked

back

since

trying

it

Answer: accept


Didn't they say they planned to merge all of their sites into one offering? No date, said their publishing company is very slow implementing on the web.

Did

n't

they

say

they

planned

to

merge

all

of

their

sites

into

one

offering

No

date

said

their

publishing

company

is

very

slow

implementing

on

the

web

Answer: accept


Hawaii: Anything with Spam

Hawaii

Anything

with

Spam

Answer: accept


This chart specifically singles out pink and white fish and also has a separate category for smoked fish. I agree, I love Lox and cheese, but that is not what I'm talking about. When you cook fillets of fish the way they're really meant to be cooked, light and hot, then cheese would ruin the dish. If you're mashing up bits of lobster to put in pasta, use any kind of cheese you want.

This

chart

specifically

singles

out

pink

and

white

fish

and

also

has

a

separate

category

for

smoked

fish

I

agree

I

love

Lox

and

cheese

but

that

is

not

what

I

'm

talking

about

When

you

cook

fillets

of

fish

the

way

they

're

really

meant

to

be

cooked

light

and

hot

then

cheese

would

ruin

the

dish

If

you

're

mashing

up

bits

of

lobster

to

put

in

pasta

use

any

kind

of

cheese

you

want

Answer: accept


This thing is pretty amazing, if you want to drop $300 on something that will last forever. https://www.youtube.com/watch?v=k3SbEWFSA8s

This

thing

is

pretty

amazing

if

you

want

to

drop

on

something

that

will

last

forever

Answer: accept


Do you not cut and wash it first?

Do

you

not

cut

and

wash

it

first

Answer: accept


Sorry I assumed everyone had a gmail account to log in with, my bad :s Well it's a recipe aggregator site I guess? Put in what you've got in the fridge and you get a bunch of stuff you can try out, complete with mouth watering pictures...

Sorry

I

assumed

everyone

had

a

gmail

account

to

log

in

with

my

bad

s

Well

it

's

a

recipe

aggregator

site

I

guess

Put

in

what

you

've

got

in

the

fridge

and

you

get

a

bunch

of

stuff

you

can

try

out

complete

with

mouth

watering

pictures

Answer: accept


Any canadians here know how to get that spice? Or anything similar? I'm starting to run out of it since it was a gift from the States.

Any

canadians

here

know

how

to

get

that

spice

Or

anything

similar

I

'm

starting

to

run

out

of

it

since

it

was

a

gift

from

the

States

Answer: accept