Balsalmic Rosemary Porkchops
Served with oven roasted broccoli and demi-baguette toasted with garlic butter!...
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Served with oven roasted broccoli and demi-baguette toasted with garlic butter!...
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A delicious and easy go to!
Since my Nonna is long gone, I need a judgement:...
Ingredients:...
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....
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)
is it legal to use biological waste after consuming those peppers?...
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?
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.
her cookbook, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora
I wasn’t ready to deal with Thanksgiving when we had the post a week ago, but now I am....
One of the biggest food holidays is just around the corner. Let’s chat about it!...
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....
https://beehaw.org/pictrs/image/2a675199-6a31-41e4-9d84-ba14699648cb.webp...
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.
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?