Cheddara - jumped up leftovers or crime against carbonara? (i.imgur.com)
Since my Nonna is long gone, I need a judgement:...
Goat Cheese, Beets, Cliantro/Jalepeno over Toasted Roll (beehaw.org)
A delicious and easy go to!
Considering Dry January? Set Yourself Up for Success. (www.nytimes.com)
BBQ Beef Roast with Sweet Bourbon Glaze (lemmy.one)
BBQ Beef Roast with Sweet Bourbon Glaze...
Are patented seeds of sweet seedless peppers from breedx.com GMO? (www.no-patents-on-seeds.org)
is it legal to use biological waste after consuming those peppers?...
Andalusian olive oil cake
Ingredients:...
How cinnamon, nutmeg and ginger became the scents of winter holidays, far from their tropical origins (theconversation.com)
recommendation for Indian food
So I’ve eaten everything from sardines and toast to balut. I have never really found foods I don’t enjoy, except for Indian food…and balut but that’s a whole other story....
Wasabi, beloved on sushi, linked to "really substantial" boost in memory, Japanese study finds (www.cbsnews.com)
Echoing my post on masto: Does asafoetida smell amazing to you?
Does asafoetida smell amazing to you? and if yes do you consider yourself someone with an accurate sense of smell (e.g. identify if someone needs dental work in a conversation, smell who someone has been hanging out with, identify spices and herbs used in a meal with high accuracy, identify the perfume someone wears etc)
Cooking for a big party tomorrow, I have a question. Please assist.
So like the post says I will have about 30+ people coming over tomorrow. I want to cook this frozen pork shoulder in the slow cooker for pulled pork sandwiches. The thing is 13 pounds. How long and what temp? Also is it even possible?
Good and Cheap, a cookbook for those with a small budget (books.leannebrown.com)
I designed these recipes to fit the budgets of people living on SNAP, the US program that used to be called food stamps. If you’re on SNAP, you already know that the benefit formulas are complicated, but the rule of thumb is that you end up with $4 per person, per day to spend on food.
How to Season Cast Iron, Clean, Store, and Make It Last Forever (morningchores.com)
Make Delicious Sauerkraut at Home in 8 Easy Steps (morningchores.com)
A food writer celebrates the tastes of her hometown: Lagos, Nigeria (theworld.org)
her cookbook, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora
[Recipe] Spiced Cranberry-ginger sauce (good for Turkey, Cocktails, and Veg)
I wasn’t ready to deal with Thanksgiving when we had the post a week ago, but now I am....
Let's talk Thanksgiving! (www.beehaw.org)
One of the biggest food holidays is just around the corner. Let’s chat about it!...
Hellmann’s Mayo: Jar vs Bottle Showdown (www.youtube.com)
a question about microwaved sandwiches (mostly on how to cook them.)
Hello, I know this is a bit random, but I have a question about the preparation of microwave sandwiches specifically the likes of white castle sliders and jimmy dean breakfast sandwiches I follow the instructions as well as I can, and yet it either ends up frozen in the middle, or really hot and yet cold. it’s strange really....
Favorite secrets, tips & tricks in the kitchen?
I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.
Its starting to look like my favorite time of year (beehaw.org)
https://beehaw.org/pictrs/image/2a675199-6a31-41e4-9d84-ba14699648cb.webp...
My One-Step Guide to Turn Soup from Watery Crap into Something You Would Want to Eat
Step 1: Add a little bit of oil to taste....
Why Vegan Desserts Are the Best They’ve Ever Been (www.eater.com)
How to get into the habit of cooking >1 portions?
I always cook for myself alone which means I’m used to cooking just one portion, or 2 portions which I end up eating in one sitting anyway. I usually improvise my meals and my brain just seems hardwired to measure quantities for a single portion meal. Does anyone have any tips for scailing your cooking up to cook for groups?