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What mediocre food opinions will you live and die by?
I'll go first. American cheese is the only cheese suitable for a burger.
ETA: American cheese from the deli, not Kraft singles. An important clarification to add!
What mediocre food opinions will you live and die by?
I'll go first. American cheese is the only cheese suitable for a burger.
ETA: American cheese from the deli, not Kraft singles. An important clarification to add!
Embarrassing beginner question.
Forgive me if this is dumb. If you are following a recipe, and the instructions say to bring something to a boil and then turn the heat down and simmer for a half hour, does the time spent bringing it to a boil count in the thirty minutes? I’ve always assumed no, but it often takes quite a bit of time to reach a boil, so it’s not an insignificant difference.
Embarrassing beginner question.
Forgive me if this is dumb. If you are following a recipe, and the instructions say to bring something to a boil and then turn the heat down and simmer for a half hour, does the time spent bringing it to a boil count in the thirty minutes? I’ve always assumed no, but it often takes quite a bit of time to reach a boil, so it’s not an insignificant difference.
Who has a secret recipe they refuse to share? Why?
I've never encountered this in real life but would hear about it or see it in TV shows or movies. Why would you not want to share a recipe? I can understand if you own a restaurant or aspire to own one someday. Other than that, why would you not want to share?
If I share a recipe and hear it's a big hit with someone and their friends/family I get really happy about that.
Who has a secret recipe they refuse to share? Why?
I've never encountered this in real life but would hear about it or see it in TV shows or movies. Why would you not want to share a recipe? I can understand if you own a restaurant or aspire to own one someday. Other than that, why would you not want to share?
If I share a recipe and hear it's a big hit with someone and their friends/family I get really happy about that.
I just got nasal surgery and gained a sense of smell.what aromatic foods should I try with my newfound powers.
I’m 19 and I’m recovery for a triple nose surgery to correct a septum deviation, reduce my turbinate, and cauterise my adenoids. I can finally actually smell, as opposed to having a very very faint smell before. I didn’t even know that apples had a smell, or that you smelled food when you eat it even unintentionally. I’m also an avid cook so recipe references, ingredients, styles of cooking, of dishes are all welcome.
I had a store bought ice cream a few days ago when my nose had opened from the surgery swelling a little and it was so much better than anything I’d ever had before. I figure if that tastes amazing, there’s got to be a world of flavour out there, so give me some reccomendations on what to cook.
I just got nasal surgery and gained a sense of smell.what aromatic foods should I try with my newfound powers.
I’m 19 and I’m recovery for a triple nose surgery to correct a septum deviation, reduce my turbinate, and cauterise my adenoids. I can finally actually smell, as opposed to having a very very faint smell before. I didn’t even know that apples had a smell, or that you smelled food when you eat it even unintentionally. I’m also an avid cook so recipe references, ingredients, styles of cooking, of dishes are all welcome.
I had a store bought ice cream a few days ago when my nose had op...
What meal is absolutely not worth the effort?
What meal is absolutely not worth the effort?
Cooked chopped chicken is NOT an ingredient!!
Every recipe that says "10 minutes prep" but lists "cooked, chopped chicken" as an ingredient is a liar and should be deleted. Let's just ignore 20 minutes of prepping the chicken.
Let me show you my delicious 1 minute lasagna! Ingredients: 1 lasagna!
Rant over
LPT: If you want to bump your brown sauces up a notch stir in a few pieces of cold butter right before serving
The butter will slightly thicken the sauce, help emulsify fats that might already be in it and give it a rich and creamy flavour.
Just don't bringt it to a boil again after doing so, since that will break the emulsion
LPT: If you want to bump your brown sauces up a notch stir in a few pieces of cold butter right before serving
The butter will slightly thicken the sauce, help emulsify fats that might already be in it and give it a rich and creamy flavour.
Just don't bringt it to a boil again after doing so, since that will break the emulsion
There's no reason to be afraid of MSG. Ya'll should go to your local Asian market and pick up a bag. You use it like salt, but I suggest only using 1/3 of the amount of MSG to salt ratio when adding to a dish. You don't want to taste the MSG, you just want it in the background to enhance the dish.
There's no reason to be afraid of MSG. Ya'll should go to your local Asian market and pick up a bag. You use it like salt, but I suggest only using 1/3 of the amount of MSG to salt ratio when adding to a dish. You don't want to taste the MSG, you just want it in the background to enhance the dish.
When in doubt, chuck it.
For the love of all that is holy, please just follow this advice.
If you think your food might be unsafe for consumption, throw it in the garbage.
Stop asking strangers who can't see or smell your issue and throw it out.
When in doubt, chuck it.
For the love of all that is holy, please just follow this advice.
If you think your food might be unsafe for consumption, throw it in the garbage.
Stop asking strangers who can't see or smell your issue and throw it out.
What was Asian cuisine like before chilli was brought back from the Americas?
Obviously it's not a universal but for many countries in this region, spicy food with a lot of chili is highly prolific. I'm curious if it's introduction changed local cuisine drastically or did many of the popular dishes in the 1500s closely resemble the food that they are known for now?
What was Asian cuisine like before chilli was brought back from the Americas?
Obviously it's not a universal but for many countries in this region, spicy food with a lot of chili is highly prolific. I'm curious if it's introduction changed local cuisine drastically or did many of the popular dishes in the 1500s closely resemble the food that they are known for now?
Why are food storage containers so expensive?
Plastic is cheap. I can buy a good 2.2L BPA free water bottle, food safe 5 gallon bucket and strong 100L storage bin for $3, $5, and $10 CAD respectively. Any day of the week, not on sale.
Then why is it that a single, poor quality <4L food storage container from a non-premium manufacturer costs more than all of the above? It really doesn't make sense to me.
I would use hinge lid or 1.9l mason jars, but they're a tad small for bulk foods like dry beans, rice and flour and their opening isn't big enough to fit even a 1/2 cup measuring spoon.
Why don't cheap, large, airtight, wide opening food storage containers seem to exist?
Why are food storage containers so expensive?
Plastic is cheap. I can buy a good 2.2L BPA free water bottle, food safe 5 gallon bucket and strong 100L storage bin for $3, $5, and $10 CAD respectively. Any day of the week, not on sale.
Then why is it that a single, poor quality <4L food storage container from a non-premium manufacturer costs more than all of the above? It really doesn't make sense to me....
Hi! My wife is in India this week and asked if i wanted anything from there. I was thinking to ask her to bring home some spices. Do you have any recommendations? 🙂
Hi! My wife is in India this week and asked if i wanted anything from there. I was thinking to ask her to bring home some spices. Do you have any recommendations? 🙂
I’m having a little chocolate chip cookie competition with friends and we all have the same ingredients and recipe. What are some ways to really give my cookies a boost?
I was thinking browning the butter and chopping the chocolate chips, but let me know if you have any suggestions!
I’m having a little chocolate chip cookie competition with friends and we all have the same ingredients and recipe. What are some ways to really give my cookies a boost?
I was thinking browning the butter and chopping the chocolate chips, but let me know if you have any suggestions!