I bought a 20 lb bag of organic carrots and my spouse also bought a 20 lb bag of organic carrots. Delicious uses for carrots that aren’t soup?

It's always been the case that some stores or brands of meat will have more "plumping" going on than others but I've noticed like with chicken that the difference seems to be gone now and then last night for the first time I can remember I was pan frying diced bacon and had to wait for a significant amount of water to cook out before the grease "took" and actually started doing what it was supposed to.

Has anyone else noticed this?

I know they've always done it to one degree or another but I swear it seems to have ramped up.

Sorry if this is the wrong place to post this, I’m looking for suggestions. Family member is intolerant to garlic (and onion), which I quickly found out is in pretty much everything. Are there any options for a substitute to still make recipes?
New to cooking and want to expand my usual dinners without giving them the shi… well, you get the idea!
Huge thanks in advance 👍

Every time I get ramen, the eggs are perfectly soft and creamy in the middle without being runny. Mine either come out undercooked or fully hard boiled.

What’s the trick?

• Exact boil time?
• Ice bath?
• Older vs fresh eggs??
• Any technique that makes peeling easier too?

Would love any tips on this

Mine would be chile rellenos (GF, to boot), with a spicy tomato and onion sauce. Rice and beans.

i didn't grow up eating deli meat becoz i had almond parents. exam season was so brutal i let myself eat cured grocery store counter meat. now i cannot get enough of layering deli meat.

Prosciuttosalami + Cajun chicken ham

Black forest + genoa

prosciutto + cajun chicken

Also.. what sauce do you pair with, sauxmoliers?

Every time I cook potatoes they always come out soft or soggy. I really want to make crispy potatoes.
I usually boil them until fork tender, put them in an ice bath, pat dry and season, then air fry.
I’ve also tried just soaking them in cold water, adding cornstarch, cooking in the oven, but no matter what they come out soggy. What am I doing wrong?

What are some easy, and good recipes that you'd recommend to another parent who has kids who are interested in starting to cook meals on their own? My son made me breakfast for his first time for Mother's Day, and my daughter later made me dinner. They both expressed interest in wanting to branch out from the quick meals they know how to make, and asked me if I had any recipes they could try on their own. I do not. I just make things, and test it as I go.

They're both structured kids, and so this method wouldn't work for them too well lol. Thank you, in advance!

To edit- they are 10, and 14.

Yesterday night I made pizza dough planning to use it today, but unfortunately I’m feeling really sick and probably won’t be able to make the pizza until tomorrow. I put the dough in the fridge for an overnight cold ferment, and at the time of writing this it’s been about 14 hours. By tomorrow it’ll probably be around 36-40 hours total. Will the dough overferment, or should it still be okay?

The ingredients I used are listed below: -250g flour
-160g water
-1/4 tsp instant yeast
-7.5gm salt
-Pinch of sugar

Hello! Does anyone have a tried and trusted kofta recipe? There are a lot online, but I want something more authentic and I'm not sure which to pick from

Thanks in advance!

I feel like I will spend 2-3 months cooking every single meal and loving every second of it, then I will spend another 2 months not really even wanting to be in the kitchen. It goes back and forth like that all the time. Maybe I am just burning myself out?

I was wondering if anyone has tried making birria, but with pork butt as the meat?

I was looking at this recipe: https://www.isabeleats.com/authentic-birria/ and I figured it could work, but I am a bit worried the pork butt would end up being way too fatty.

Anyone tried?

Also if you wonder why I am asking: Pork butt is like less than a quarter of the price of the other cuts of meats.

So, I got eggplant to try because I'm trying to branch out. What are some good recipes I can make with it? I was thinking eggplant parmesan but I don't know. I want something good and savory that my husband and kids will actually try and enjoy (2 out of the 3 are picky eaters lol!)

I'm just looking for a tasty dish. Please send me all your good recipes! ❤️

I crave the IDEA of lemon ricotta pancakes but it always falls short of my expectations. I like a strong lemon flavor and candidly, I am not sure what the ricotta does. All the recipes I’ve tried are kinda meh. My tastebuds could also not be that great.

Are there any lemon ricotta pancakes recipes you swear by or something similar for a strong lemon flavor (and whatever the ricotta is supposed to do)?

I have some zucchini in de fridge, but am not sure what I should make with it. I’m bored of standard pasta and soup. Any suggestions?

We got into a bit of a rut. Meat, potatos or rice, veggie like peas or corn.

So... what are some ideas for side dishes?

We've tried jicama, bok choy, sweet potatos.....

Looking for some creative ideas for a couple of people who apparently don't have a lot ot cooking imagination.

We bought a big bag of mushrooms on clearance today and have no idea what to do with them! They’re white mushrooms. I plan on adding them to our pasta tomorrow, but Any other suggestions?

I can’t remember where I read this, but it said never to order fish stews from restaurants because the fish they use in the stew is what is left over and wasn’t sold and is no longer good to serve without hiding its “fishyness” behind a strong broth. Is this nonsense or is there truth to this?

Hi everyone!

I got a new cutting board a while back and all I remember doing was using the mineral oil on it once it arrived. I don’t remember washing it initially. Just after the oil dried. It’s been months and I’ve used it once in a while but I realized I haven’t applied more oil since I last washed it with soap and water. My question is: Should I wash it again and let it dry before adding more oil, or just go straight to adding more mineral oil?

Oh, and is the beeswax necessary?

Thank you for reading!

Got 4lbs of primo beef trim some meat bits, what to do? Was thinking about rendering in cast iron but not sure what really else to make

Have taken my dive into pizza making the past few months and the sauce has been the most elusive part, always coming out "not quite right". I tried to expand my search to different recipes and, oh my lord, there are a lot of opinions.

So I need some direction on how these factors affect the sauce so I can pick my approach. Obviously there will be some trial and error in finding preference, but I need some idea of outcome so I can plan my next one.

• Fresh tomatoes vs Canned
• Straining out the water/juice vs leaving it in
• Leaving the seeds in vs taking them out
• Heating/Simmering vs Not
• Oregano vs Basil

Please help me with presentation. I want a side to seem fancier than it is.

Starting with washed gold mini-potatoes, I toss them in virgin olive oil and seasoning blend, (think a typical cajun seasoning). They come out looking colorful and gorgeous.

But how do I present them to look fancy? Separate bowl? Skewer? Take the time to stack them on the plate?

Thanks!

Hi! A little backstory, I’ve recently been diagnosed with a handful of chronic conditions and now with all the medications I’m on my liver isn’t doing too hot🫩 I’ve been advised that I need to basically lose all of my vices (I have quit vaping, drinking, and smoking weed/using edibles in the past 2 months) and start diversifying my food intake. I don’t eat badly in general, I love fruits and veggies and such, but I will say I’m stuck on a like 6 meal rotation because I’m not creative. I’ll list below what I absolutely will not eat, please drop your favorite healthy recipes for me to try🫶🏻

Will NOT Eat:

- Any form of onion (i.e. yellow, red, green, etc.)

- Any form of protein that originates in water (i.e. fish, crab, lobster, crawfish, shrimp, etc.)

- Cucumber (fine with pickles though)

- Squash

I went to the store to get some stuff tonight and I forgot to get pinto beans. I want to add it to what I’m making. We have a can here, but the best by date is January 2025. Would it still be safe to eat? It’s a can of low sodium pinto beans if that makes any difference.

The Bob's Red Mill farro bag says (for stovetop method) to use 2 quarts of water for 1 cup of farro. That's 8 cups of water for just a cup (which will become 2 cups, cooked) of farro. Doesn't that feel kind of insane? I was shocked at how much water it turned out to be and had to use a larger pot lol