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.

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 :)

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?

It's all in the starch:

https://phys.org/news/2025-01-physicists-recipe-italian-pasta-dish.html

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!!

I need to start eating grains, instead of carbs. Quinoa is a good option for me, but I need to find ways to dress it up bit, because my husband doesn't care for it. Any ideas?

List out the dish, where you tried it, what's stopping you from recreating it, and other members familiar with the dish can try helping you out!

It could be as simple as regional grocery stores for ingredients, substitutions for ingredients hard to come by or some local cooking tips and hacks.

(If your dish is something you didn't try on holiday but at an event, a friend's house, etc, throw that in too!)

The lamb shanks will be braised for around 3 hours.

shanks

I finally dont need any non-stick cockware anymore. Besides the health factor, i always felt terrible about having to throw the pans away after a few years of use. But now i finally understood how to get stainless steel to be nonstick. I can even make perfect sunny side up eggs now.

The secret is not using leidenfrost effect, as people commonly think. The leidenfrost effect would mean to use very high heat, so the evaporating gases push the food away from the pan so there is no direct contact anymore. But I think its a rather a temporary seasoning effect similarly to cast iron, that is important to understand to be able to use stainless steel.

Now lets get to the steps:

1. Heat up the pan without oil on maybe 8/10
2. Check the temperature with a water drop, if the drop dances as a ball over the pan the temperature is just right (if it sizzles aways its too cold, if the drop explodes in tiny droplets its too hot)
3. Take the pan off the heat, cover the pan in a thin layer of oil (most oils should work fine)
4. You have now generated you patina. The nonstick activity does not rely on heat (like leidenfrost effect) you can let the pan cool as much as you want before adding the food.

For eggs i let the pan cool off and put it on 3/10. After adding the eggs, i wait a few seconds until a layer has formed, then i shake the pan or use spatula to get the egg to release with minimal effort.

For meat i keep the temperature a lot higher, here the meat maystick at first, but releases on its own when a amazing crust has formed. So dont force it.

The amazing thing is, that you can cook everything at any temperature youd like without sticking. If you would have to rely on the leidenfrost effect alone, it would be just too hot for most delicate food. With this new knowledge i can finally banish all non stick pans out of my life.

Edit: Should clarify this is ground beef, not just beef.

Wife had planned to make some kind of curry tonight but she's sick and can't. I am left to do the cooking which is fine but my usual go-to recipes aren't going to work. The wife is insanely picky and does not like to eat the same food item more than once a week. I have no clue why. I am planning on doing a meal with meatballs on Friday so they are out. I would make my go-to meal of Mexican rice but we've had rice the past two days and she's not happy about it. I'd cook up a hamburger and potato casserole but we're planning a ham and potato casserole for Thurs and she won't want to eat potatoes twice in a week.

I've got the standard food stuffs - flower, sugar, milk, water, various cheeses, etc.... I thought about a cheeseburger mac but she frequently complains that I cook too much past and she hates it. I have a hashbrown hamburger helper in the cupboard as well but she's gonna complain about hashbrowns and then scalloped potatoes days later. She's a frustrating person to menu plan with. What are some other recipes I can try? I've got a crockpot, instapot (which I prefer to cook in), oven, range, etc..... and access to various spices, mixed veggies, and some cheese bread.

Edit part 2: I've gone back and forth with her for a while before she went to the bedroom and went back to sleep. I think I am making some version of a poor man's beef stroganoff. She can eat it or starve at this point I think. I might be a bit annoyed. We have everything for it except cream of mushroom but I've got cream of chicken I can substitute.

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?

Basically the title. If you had a $50-$75 gift card (target) what kitchen toy or gadget or accessory would you buy? Something you use often? Something you can’t live without? Something every basic kitchen needs?

Edit to add: doesn’t need to be one item. Can be multiple smaller items adding up to roughly that target price.

You know how sometimes, all you have the energy for is a lb of ground meat and a packet of seasoning?

What do you do to jazz yours up without the time/energy of making it all from scratch?

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?

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!

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

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. 😐

In addition to mostly lurking on this subreddit, I love to spend my mornings looking at instagram, maybe Pinterest and the various cooking magazines that show up in my Apple News feed. I realized early on that I needed a way/place to keep the links (better yet the whole recipe) so that I can come back to it later as there are so many great ideas I don’t have enough meals to make them!

Currently I try to 1. Save the links in the “app” itself such as instagram or Pinterest within my profile. 2. Share the link or if possible a pdf of the article to a folder in a cloud account (Evernote for me currently). 3. Put it some place that is different than the above - but I typically only do that with the recipes I really want to make to be sure that I can drive myself crazy trying to find them later.

Finally - I also have a very fun collection of real life cookbooks that I turn to with semi regularity.

The problem is that these ideas are collected relatively better than just being left on the internet but I still struggle to find where they are and in the case of “links” there is the chance that they will go “stale” after a year or two and I am really looking to capture them for a long time.

Can anyone share strategies / apps (?) for keeping all these ideas/recipes organized in a single place that allows for somewhat simple capture from various social media or web sources. If there was also a way to capture the name of a recipe and the cookbook so that I can find it again later without having to flip through 20 different cookbooks that would be great. (The last feature is less essential because flipping through cookbooks is good fun - but typically results in my cooking something totally different than what I had planned / promised.)

Curiously looking forward to any suggestions!

Ive seen a few different methods of using coconut milk when used in cooking curry. The first one ive seen invovles cookign a curry and then, towards the end, adding in coconut milk in maybe the last 5 minutes of cooking to thicken/flavor it.

The other (usually thai curries) seem to add the coconut milk at the very start (with curry paste) over high heat, until the coconut milk basically seperates, and then they add in the rest of the ingredients.

My question is...whats the result of each of these methods? Why would one want to do it one way vs the other?

I’d use ground chicken or turkey and would smash them in a pan to cook. But what exactly makes meat “breakfast” flavored?

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.

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 just tried to make tomato soup. I am a good cook, but this soup sucks. It is better to buy the storemade, refrigerated tomato soup.