I am not religious but tend to abide by dietary (all veg) restrictions imposed by a religious holiday. It's more a deferral to my family, than to any god(s).

I have most Indian spices, the usual elements in either Japanese, Korean or Chinese-based sauces (which may need to be replaced accordingly per restrictions but I have a ton to work with. I have a lot of root, allium and nightshades. i have beyond meat, and cheese and bread. And tons of pasta, sauce and calabrian chile.

I'm getting into making my own pizza lately, and everyone talks about "hot honey", so I thought I'd give it a go. Anyone with a fantastic recipe? Thank you!

Look, I love me some Italian Sausage. Truly. But I'm incredibly sick of it and all the usual things it does (e.g. various pasta recipes, sausage and pepper type dishes etc) and yet here we are with only Italian Sausage defrosted for dinner tonight. If I have to eat one more noodle I'm going to go crazy. What else can I put it in??

For the record I have the requisite spices, cheeses etc for a wide range of cuisines (chinese, korean, indian, most vietnamese, mexican etc). And a lot of other 'stock' ingredients so don't be afraid to suggest things that rely on other non 'staple' ingredients because I just might have them.

Looking for cuts that taste the same and have the same fat/protein/collagen profile

Hi there!

I’m trying to make a Jollof Onigiri for a homemade fusion food event with some friends!

My plan was to make Jollof using the recipe below, using short grain rice instead of basmati, and then letting it sit overnight in order to make the rice sticky. My main concern is having the rice stick together like you see in onigiri. Do you think that altering the recipe in the way I was planning will work? Or do you think I can try something else to ensure the rice stays sticky?

https://www.allrecipes.com/chef-johns-jollof-rice-recipe-7499757

TIA for your help :)

Already made a pot roast which was amazing, and a roast chicken which was less amazing and needs some tweaks haha. Any other suggestions?

So my FIL gave my partner and I a ton of meat from his garage freezer. Included in this was almost 3lbs of pork spareribs. I wanna make them soon, but with it just being myself and my partner in our lil apartment I'm not sure what to do with the leftovers after we have our meal or two out of it. It's a whole rack and I have to defrost & cook the whole thing in one go. I'm pretty adept at cooking and would love any and all ideas / suggestions!

Any recommendations for 1) the best way to cook it while only have access to a stove & oven and 2) what to do with the left overs to get the most meals out of it

Hello, I have just bought some Taro and I was wondering how to cook it. Recipes say to peel before boiling it. Is it edible even if I boil it without having it peeled? I cooked it as if it was a potato. I considered it cooked when I could pierce it with a fork without any resistance. It's my first time cooking a taro and I read it can be toxic, so I wanted to know more.

Donyou have any suggestions about any sauce I can prepare to dip it in? Thx in advance!

I haven't made a bottom round roast in forever. We're being lazy and doing pot roast in a bag. Do I put the fat side up or down?

Edit: Very grateful for the quick answers AND the reminder of the "why". Thank you!

Anyone have a favorite orange marmalade recipe? I tried one that didn't set up and tasted kinda nasty. It was just oranges, water and sugar. Maybe some lemon or something would help the flavor?

I have recently been roasting the bones and heard roasting removes the need to blanch them. Also doesn’t blanching affect the flavour by throwing out whatever flavour came out of the bones while trying to blanch? If you blanch them, how do you do it?

I have 6 kids & only $10 to make dinner tonight. What can I cook?

Edit: Groceries have to be delivered & it's a $5 fee so that brings me down even more smh

Got myself a commercial-style electric griddle, the cooking plate is made out of carbon steel. Should I season it?

I have seen plenty of advice from home-cooks on youtube for seasoning it to pitch black, yet in commercial setting these type of equipment is left unseasoned and instead cleaned up with industrial chemicals, could anyone explain why?

This kind of came to me conceptually in a dream. Slices of French baguette toasted in salted butter and then a heavily reduced strawberry jam with a savory element is spread on each piece with a perfectly rendered piece of crispy bacon (rendered not burnt) is put on top and then finally a balsamic reduction is drizzled over. Now what should I try for the strawberry jam reduction? A little tomato paste and maybe some soy sauce? Miso? Worcestershire? Going to experiment with this but wanted some opinions. Also considering adding a small piece of goat cheese to offset the sweetness and to keep the bacon from touching the jam.

I know cauliflower is a popular pairing, but I don’t have any and I’m trying to use up stuff in my house. I have lentils, chickpeas, peas, potatoes, spinach, rice and quinoa.

Can I use these? Which ones should I use? And how do I cook them and incorporate the sauce?

Just found out the pan has damage - is it safe to cook?

i can't find any video recipes on how to, but i have a question if i can make a frosting out of nutella or other brand chocolate, how can i make it liquid-y? and so it kinda freezes in the fridge?

i was thinking heating it up + adding butter, worth trying?

also what does 1/2 tsp/tbs mean? is it half a spoon or full spoon + another half?

thanks

I want to make something with chicken breast, macaroni noodles, and cream of chicken, but I'm incredibly new to cooking so I can't think of anything and I'm too afraid of messing it up. Any help/suggestions would be greatly appreciated!

I should also say that I'm a very picky eater and don't like vegetables (I only eat carrots and broccoli if they're uncooked and I don't mind eating salad as long as theirs ranch).

I would never do such a thing. However, someone I know is attempting a chili/taco soup thing tonight and they dumped three cans of beans into the slow cooker without draining them.

Potential problems? Too liquidy. Too salty. Anything else?

Potential ideas to fix? Unsure. Any and all advice welcome!

Edit: I saw a lot of comments saying they too dump the whole can in and typically don’t have any issues. Gave the chili soup a taste test and it is a bit salty. Current game-plan includes moving it over to the stove and simmering off the excess liquid. I also put a few potato chunks in to help with the salt.

I think there may have been an overreaction to this hypothetical situation. Nevertheless, thank you all for the help!!

So we have slow cookers, and we have single electric burners that you can put a pot on top of, like 1/4 of a full stovetop, right?

Anybody know of an appliance that combines these two designs? Would prefer removable insert like a slow cooker, but with the immediacy of an electric burner. Also has to be big, so the My Mini things that only hold about 10-16 ounces are out. 5 qt is a bit too big, maybe 2.5-3 quart. I realize I could just use the burner and put a pot on it, but portability is also a need.

Im looking for your best recos for a cutting board! I’m an intermediate cooker and I would like to have professional kitchen tools.

My friends are visiting next month, and I’m having them over for lunch, but one is extremely diabetic and the others are gluten intolerant. What could I make them that’s gluten free, low carb, and actually delicious? Can’t do corn or rice. 😐

I’m hoping someone can help me replicate the low quality wonton soup you get in just about every Chinese takeout place. The wonton skins are thick, and the “meat” inside is dense and made of mystery ingredients. Sometimes they float a scallion green or some slices of roast pork in the broth. I’m asking because just about every recipe online adds shrimp or other ingredients like fresh ginger and scallions that I’m sure aren’t in there.

I tried making some dumplings that only used pork and had a high fat content. I ground all the ingredients a second time through a fine plate, added extra pork fat, and used the paddle mixer to beat the meat while it was cold to make a paste. I added too much fat and ended up with a hybrid Xiaolongbao wonton. I tried using Hong Kong style yellow wonton wrappers from the Chinese grocer but they were not thick enough.

Does anyone have some insights into how to make these?

I just ordered one cheeseless pizza for lunch from my favorite, local Neapolitan-style pizza joint. When I went to pick it up, they gave me two plate-size pizzas. They said the dough shrank because of the lack of cheese. I am just curious: Is this true? Does cheese affect the dough? Thanks.