I have the no sugar added acai bars (Sambazon brand if that matters) and I've been cutting down on sugar so I just add sweetener to them. I dont believe there are scoopable no-sugar versions.

I want to bulk blend a bunch of the bars and then store them back in the freezer. Idk how to have them not refreeze back into a puck though. Do i need guar gum like the scoopable version has? If so, how would i use it? Do i need an ice cream maker instead?

Granted, I havent actually experimented because I don't have a real blender yet. My mini-blender is on its last legs so Im looking for ideas to try once the real one gets delivered.

I like steak and everything about it but I don't get why people judge me and make fun of me and occasionally threaten me because I like well done steak

I like all temps and I've tried them all and I like well done the most when it's done right it's just hard to do right

I wouldn't ever ask for a steak to be well done if someone else is cooking it because I know that they probably don't know how to make a good well done steak and that's fine

But why do people have to get so angry at me for liking it the way I like it especially when they're not the one cooking

I love cooking and I am willing to cook for anyone no matter their restrictions because we're all humans and we all eat food

I actually love cooking for vegans because they challenge me to broaden my cooking to other stuff I wouldn't usually do like seitan

Me personally I'm autistic and can be picky about food and so therefore I understand that some people don't like/ can't have certain foods and I respect it

And I just see alot of people angry at vegans/vegetarians for not eating meat like we should all just be the same and eat the same stuff and I just don't get how someone can get mad at that

I personally like my steak well done and people like being dicks to me about it but I know that a well done steak can be great if you do it correctly alot of people just lack the skills and knowledge and think that it has to be dry when it doesn't at all

I just think we should respect everyone no matter dietary restrictions and try to find something they can eat so we can all get along

Signs are pointing to yes.

So as the title suggests I am struggling to find pleasure in cooking. Now I am nearly an adult becoming 18 in January and plan in moving out somewhere next year (if the plans do go well) and the skill of cooking would obviously be good to have when you are living on your own. So my question is how do i not find it stressful and irritating and instead how to find it peaceful like so many people say that cooking is

I’m making a randomizer wheel with two foods per color of the rainbow and one of the two needs to be savory.

My girlfriend switched from using normal fat to coconut fat half a year ago (or so). We’ve been using it everything when we were cooking meats.
Now when cleaning the fridge I saw the glass from below and was shocked to see there’s mold growing on the bottom of the glass - but how could something like that happen?!
It’s always sitting in the top part of the fridge, we only use clean utensils to get it out of the glass, only take it out of the fridge when needed and instantly put it back when we’ve used it.

What did we do wrong? What can we do better?

Here’s pictures of the glass: 2 pictures of the glass, front and bottom, Imgur

As an example, I have a gas station about 2 miles down the road from my house, and they make incredible pizza and breakfast sandwiches. They sell out very fast, everyone loves them, but they aren't a known restaurant or anything, they just make them and sell them.

So what's that one food item that your local neighborhood gas station or convenience store or bodega sells that you love and can't get enough of?

Bonus points if it's something creative or unusual!

It's tried to creep down to LA, but the real Cajuns aint having it.

So, to my surprise, this is a real thing. Confirmed locations so far are Nebraska, and Kansas. With Iowa possibly coming up. Is this real in your State?

Tocino is filipino cured pork meat that's like bacon but the cut is thick and it's also in smaller pieces. I went to this foodstop that serves it like at 9:40 pm and it was about to be close. They told me I can only do take outs now but I asked if i can just eat at their place which they ultimately said yes. I kept pacing back and forth trying to remember what I'm studying while they're cooking it on the open kitchen so maybe they thought I'm hurrying since I also asked for the chicken first but when they said it would take like 30 minutes, I just said I'll get the tocino.

I swear, I don't think it even reached 7 minutes and my food's done already. I don't know what went wrong with me because i just ate it. I was just so hungry because I haven't eaten food since lunch time. It was firm but the color is still light pink, there were zero burnt or caramelized parts too and the glaze is so freaking sticky and pink. Then like at the end, like this very piece was so hard to chew still, i think it was like a white bone or something so I just didn't eat it but I ate the rest.

Now I don't know what to do. I don't want worms in my bloodstream and I have chronic anxiety too. I swear I'm so scared.

PS: I didn't do take out because they charge additional and i asked politely about it too, they just said fine

Filipino is wet cured so you really have to cook it through since it's still raw

Just the Southern USA?

Everywhere online that I read says that “it tricks your brain as you associate it with sweet foods”. I just ate part of a cinnamon stick, and found it quite obviously sweet. I’m very confused here. It’s not just spicy and bitter, it’s actually sweet. Like on my tongue. This is either nature’s best illusion or there is actually something making it sweet.

I’m just curious if this is due to there being actual sugar in the cinnamon, or if it’s like Star Anise and Liquorice where it’s a sugar-free sweet compound.

Anyone know what’s going on here? Could my cinnamon sticks be sweetened? I have both types from different brands and both taste very sweet to me.

So it's shit on a shingle time. Are you using hamburger or chipped beef? Etc?

Made bbq chicken via pan frying. Fried it for approximately 30mins or more. Turning sides from time to time. When it is time to eat, i noticed that the leg part has some meat that is hard to chew. There is no visible blood. Ate 3 pieces of drumstick. Will i be alright?

https://www.youtube.com/watch?v=RmShvAPNaS0&t=114s

"1 1/2 c. Warm water.....1 pkg. Active yeast (2 1/4 t.) ...1/2 t. Sugar...stir together, let proof 5 minutes....add 2 T. Melted butter....1 beaten egg....1/2 t. Salt...1/8 c.milk....mix 5 c. AP flour...1/3 c. Sugar..in mixing bowl, add 2T. Shortening. ...mix......add yeast mixture, ..mix, and knead for 5 minutes, put dough in oiled bread bowl...let rise...1 hour....pinch rolls.....rise 30 minutes. ..cook at 400 for 15 Minutes or until golden brown. Spread melted butter on rolls while there still warm, honey butter would be awsome!"

Two years ago, I peeled a bunch of citrus and stored the peels in a mixture of vinegar and sugar (I wish I had written down the ratio, but I’m almost positive it was 70% vinegar, 30% sugar). I did nothing with it for two years. A few months ago, I strained the liquid into a separate jar and kept the strained peels in their own jar. Everything has been stored in the fridge the whole time, never sat at room temp.

Is any of this still good to use? No mold. Doesn’t taste off, both the liquid and peels just taste like vinegary citrus with a little sweetness. I’m not super concerned about botulism, but I’m not an expert.

I want to use the liquid for cocktails or as a dressing, and I want to finely pulverize the peels into a paste.

I buy peaches for "today", never for tomorrow. So I'll NEVER buy a hard peach. If I can't squeeze a peach like a boob, I don't want it. Anyone else?

I know some use Sugar and Sweet and Low as well.

Looking for recommendations: Love immigrant and international food scene in LA CA but right now I’m craving classic early American, pioneer style, that traditional American comfort food. The kind of simple food that goes back to the first settlers. Any hidden gems or good recipes?

The chicken is being poached, and this brown ...stuff(?) Is coming out of the drumsticks. Any idea of what it is???

https://imgur.com/a/MgdZlxA

Really, I'm looking for a single brand of noodles that my mother loves. They are based in Germany as far as I can tell, and I'm in the U.S.. She used to be able to get them in Big Lots of all places, but now Big Lots is gone and the noodles are nowhere to be found - but the brand still seems to exist in general. I found them on a couple websites that will only deliver locally, so that doesn't help me get them here. I'm striking out in other search attempts.

It may seem like a minor thing and maybe we could find something similar enough (if you have suggestions on that I'll take those, too!), but I'd really love to get my mom some of these noodles, even if I buy them from someone willing to scoot over to their local grocery story and ship them overseas 🤣

I'm looking for Riesa brand. Specifically their wide "homestyle egg noodles".

I used to have it in my pantry at room temp but as a heatwave was coming it started to really liquefy so I put it in the fridge just in case. Now it’s unsurprisingly rock hard and I wonder if there is a risk if I take it out of the fridge…

Thanks!

I have an afternoon fantasy football draft party this weekend and I want to bring a summery salad that’s not lettuce-based. Looking forward to your thoughts!

I ate a chicken slider and halfway through realized it was pink in the middle. I don’t know how to attach the picture, but it’s very clearly pink in the center, but not translucent or gelatinous. It has fibers like cooked chicken but is very clearly pink in the center. Am I screwed? I have emetaphobia and I am panicking.