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

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!...

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!

Up your soy sauce game with mushroom soy sauce If you ever wish your umami flavor had a bit more umami, mushroom soy sauce is for you. It tastes like regular soy sauce but 10x better. Use it for anything. I like it for dipping sashimi, for dumpling filling, tonight I used it to take my spaghetti sauce to the next level. So run to your local international food store and get you some mushroom soy sauce.
Up your soy sauce game with mushroom soy sauce If you ever wish your umami flavor had a bit more umami, mushroom soy sauce is for you. It tastes like regular soy sauce but 10x better. Use it for anything. I like it for dipping sashimi, for dumpling filling, tonight I used it to take my spaghetti sauce to the next level. So run to your local international food store and get you some mushroom soy sauce.
Best friend is pregnant. What are some good frozen to oven/frozen to stove meal ideas I can make for her when the baby comes? Help! She doesn’t have a crockpot so it needs to be things she can heat in the oven or on the stove. She’ll eat practically everything so feel free to be creative.
Best friend is pregnant. What are some good frozen to oven/frozen to stove meal ideas I can make for her when the baby comes? Help! She doesn’t have a crockpot so it needs to be things she can heat in the oven or on the stove. She’ll eat practically everything so feel free to be creative.
You've got a couple of thinly sliced porn loins and you want a decent dinner quick. What's your go to pan sauce and side? Due to being relatively inexpensive and more versatile than people give it credit for, pork is quickly becoming my favorite meat. I work 11 pm to 7 am and I get up extra early to be able to cook something and have some time with the fiance before heading out. Not a whole lot of time for a functional brain as it takes a few coffees for me to wake up. But lately pork has really just been hitting the spot. Some pork loins, caramelized onions, and hot Spanish paprika is one of my go to recipes when I'm pressed for time. Pan sauces intimidate me a little more as a simpleton, though I've tried a good pan sauce lately with white wine, shallot, Dijon, and thyme that I love. What's your go to sauce or seasoning for your pork? And on short notice what's your favorite side?
You've got a couple of thinly sliced porn loins and you want a decent dinner quick. What's your go to pan sauce and side? Due to being relatively inexpensive and more versatile than people give it credit for, pork is quickly becoming my favorite meat. I work 11 pm to 7 am and I get up extra early to be able to cook something and have some time with the fiance before heading out. Not a whole lot of time for a functional brain as it takes a few coffees for me to wake up. But lately pork has really just been hitting the spot. Some pork loins, caramelized onions, and hot Spanish pa...
Tip: go to a restaurant supply store and buy the stainless steel square metal containers used by restaurants for leftovers, soups, slaws…all of it. No stains from tomatoes, they cool your food down much faster (and stay colder so fresher longer), and the shorter ones can stack. They have flat lids. No stain, no smell. No rummaging for plastic lids! Best thing I did for my kitchen.
Tip: go to a restaurant supply store and buy the stainless steel square metal containers used by restaurants for leftovers, soups, slaws…all of it. No stains from tomatoes, they cool your food down much faster (and stay colder so fresher longer), and the shorter ones can stack. They have flat lids. No stain, no smell. No rummaging for plastic lids! Best thing I did for my kitchen.
Chicken in pickle juice for 24 hours. As crazy as it sounded at first, and after seeing so many different people recommending it online and in cooking videos, I finally gave it a try. I can confirm that this chicken I had sitting in pickle juice for 24 hours before smoking it turned out to be the most tender chicken I've ever cooked. Will definitely be doing this again. Just wanted to share my new found way to cook delicious tender chicken. Have a good day!
Chicken in pickle juice for 24 hours. As crazy as it sounded at first, and after seeing so many different people recommending it online and in cooking videos, I finally gave it a try. I can confirm that this chicken I had sitting in pickle juice for 24 hours before smoking it turned out to be the most tender chicken I've ever cooked. Will definitely be doing this again. Just wanted to share my new found way to cook delicious tender chicken. Have a good day!
Rant: Measuring vegetables in cups! I hate it when a recipe says, "Use 8 cups of cabbage", or "One cup of carrots". What's a cup of cabbage? Do you scoop it through a pile of cabbage? Do you jam as much cabbage as you can get into a cup? Why can't people buy a scale and tell you that way? You think people would know better. Fools.
Rant: Measuring vegetables in cups! I hate it when a recipe says, "Use 8 cups of cabbage", or "One cup of carrots". What's a cup of cabbage? Do you scoop it through a pile of cabbage? Do you jam as much cabbage as you can get into a cup? Why can't people buy a scale and tell you that way? You think people would know better. Fools.
My wife uses baking soda to absorb odors from underneath the kitchen sink. She uses the same one in her baking. That's gross, right? It's not just me?
My wife uses baking soda to absorb odors from underneath the kitchen sink. She uses the same one in her baking. That's gross, right? It's not just me?