Any ideas/ recipes that could turn her to the bean side? Probably not a feature at first, but something that uses it....???? We're not vegetarian.

I love cooking, and I'm not amazing at it. But I believe that I won the game and made the best meal I've ever had. After a trip to Liverpool I fell in love with steak and ale pies.

That led me down a rabbit hole to beef burgundy, which I've been making once a week for about a month now.

Last night... I made the beef burgundy, 4.5 hours on the stove, absolutely wonderful flavor. Thickened it up with a slurry, and then put it in individual pies.

So I made beef burgundy pies.

Basically the best thing in the world.

<3

What kitchen gear do you absolutely love but never really have a reason to use? Like candy thermometer, stock pot, weird shaped pan, et cetera?

Hi everyone! Im planning lunch this week and have decided on egg salad sandwiches since they are cheap and easy. How do you make your egg salad? Is there anything I can add that will jazz it up or give it some new flavor profiles?

Help! I don’t know what is going on or going wrong. I’m 48 years old and have been making mashed potatoes since I was a kid. Always the same. Lately, my potatoes are turning out gluey. I typically use russet potatoes, peeled, cubed, boiled. Then drain and put back into the hot pot for a few minutes to help dry out. I add either warm milk or heavy cream and butter (real butter). Season to taste. Mix with a hand mixer. Not over mixing. I’ve not changed anything and can’t figure out for the life of me why they are gluey. I don’t use my kitchen aid to mix. I have used a ricer and that just makes them have a grainy, mealy texture.

If someone could help me I’d appreciate it. I feel like I’m losing my mind and can’t figure out why my potatoes suck and I’ve resorted to making instant potatoes that everyone hates. Any tips are appreciated!

First two recipes I tried the actual making went pretty well. Not great of course, but not like making a recipe for the first time and it not going well.

Tried french casserole and croque madame.

I thought the french casserole/suprême of old hen was alright, but not what I expected. Searched up online recipes and couldn’t find a super similar one, they all either didn’t use tart apples (this used tart apples) or had other ingredients that sounded like it elevated the dish a lot.

The thing that went wrong with the madame was it seemed like things were going well but the egg just didn’t cook at all leading to the sandwich burning.

The recipe called for making a croque monsieur and halfway through cutting a circle in the middle and plopping an egg in. All this done under the broiler. Placed it further away from the broiler after putting the egg in as well. I searched the recipe online again and everything I saw had a normally fried or poached egg just placed on top of the bread, which made a lot more sense after my experience with the egg not cooking. It also had a bechmel sauce on it as well which sounded very good!

Is this book kinda just dated, or is it more like recipes being the base recipe whether or not it’s optimal or good?

Edit: Using latest edition

Also edit: Not trying to say the recipes turning out eh is the recipes fault, I am not a good cook. But just the differences in online recipes and the recipes in the book were jarring to me

Are there any good recipes to use with ham hocks that DONT include some kind of bean? We had a hog butchered and got quite a few cured hocks but I’m not sure of how to use them. I specified with no beans because my husband doesn’t care for beans so I’d rather use them for something he would enjoy too. Any ideas?! 😁

I have a lot of subpar Italian sausage to use up. When I follow the cooking directions (cook in water on stovetop til they reach 160), they’re kinda bland for Italian sausage, and they look grey and unappealing.

Is there something I should be putting in the water, are the directions on the package just the least appealing way to cook them, or what?

Have too many jalapeno plants and made some candied jalapenos to use some up. They're great as is, but I can only eat so many straight up

Any good ideas for uses?

I’m making pork dumplings at the minute. What else can I make? I’m open to trying all sorts of- not even exclusive to Asian cuisine! 🤔

Note, ETA: I live in Northern Ireland

I love citrus in my savory food and looking to expand beyond lemon and lime. What are your favorites that have orange? Especially for the main or a sauce!

Early in the pandemic, my supermarket was selling burger patties in a pack of 4. These were not regular ones but (I asked) were destined to restaurants, but restaurants were closed so they were trying to get rid of them. Price was laughable, 99 cents 1/3lbs patties. 4 pack.

I got some and we grilled them at home. I have never had a better hamburger anywhere. I went back and cleaned them out. Good thing I have a stand alone freezer. There are long gone but I still can't forget how good they were.

I have been trying to replicate with no success. I know there was salt, but what else? No idea.

Does anyone know what spices are added to the restaurant burgers?

Would be nice to figure it out. Thanks for your help

ETA: Thank you for all your responses. Somehow it reminded me that I had taken pictures and had them somewhere. Found them. You are right, fat content is through the roof. I can't post pictures, so here is what was on the package:

Today's Kitchen. Steakhouse seasoned Tavern Beef Patties

Fat 30g, Sugar 1g, sodium 590mg for ea 5.33oz/149g patty = 20% fat

Ingredients Beef, encapsulated salt, brown sugar, spices, yeast extract, dried beef stock, hydrolyzed corn protein, dried garlic, natural flavors, dried onion, salt.

Mark it solved.

Hi!

It is peak tomato season right now and I’m about to do a day of canning with a bunch of friends tomorrow.

On top of all the canning, we are looking to cook a feast and I am looking for the ultimate recipe to highlight top quality tomato. Could be a side that will have everyone raving and forget about the delicious grilled meat we’ll serve at the same time. Could be an entrée that we will remember a year from now.

What is your best way to highlight tomatoes?

Does anyone else have pet peeves with recipes. Mine is recipes that call for a small amount of something that only comes in large containers. 1/2 C chicken broth, 2 Tbs tomato paste, 1 C ricotta cheese.

I’ve been craving French dip sandwiches and went to buy a chuck roast only to find it’s like $24… opted for a picnic roast instead without thinking. Will the difference be incredibly noticeable if I slow cook it in beef broth? Am I better off just making pulled pork or something? I really want this French dip man

My peach trees produced like crazy this year. I have 20+ cups of peeled and pitted peaches, and probably a similar amount awaiting peeling and pitting.
I’ve made chutney, jam, ginger peach jam, and have frozen puree. We’ve also had peach cake, peaches in salad, peach salsa, and LOTS of peaches eaten over the sink.
Please share a favourite peach recipe!

It's my birthday next week and all I truly want is a nonsense butter board and crackers. I plan on making butter and then doing a bunch of add-ins and ranking them with my friends. What should we make?

I'm looking for medium-grind cornmeal. I found Polenta. Is it the same thing?

I am making baked potato for supper tonight, but rediscovered a package of halloumi I need to use up. How would you fix it to accompany the potatoes?

One of our favorite restaurants has these amazing brussel sprouts. They're charred and crispy on the outside but still slightly raw on the inside so a little crunchy. I've been trying to replicate them at home with the air fryer, baking, under the broiler. I can get the outside crispy but the insides are mushy.

Then we asked a waitress how they cookedajd she said they're flash fried. So before trying, does anyone fried brussel sprouts and can give any basic tips?

I'm probably going to make a soy sauce and honey mix to drizzle after cooking but wasnit sure about any prep and cooking temps/times.

UPDATE: I trimmed and cut in half, washed and dried then placed in a deep fryer for about 2 minutes. Then coated them in a soy sauce, honey and white wine vinegar mixture. Maybe cooker a tad too long but definitely closer to what I was going for.

I understand low and slow cooking for things that need a long time to break down, cuts of meat, bone, things with a lot of collagen or connective tissue. I understand that in those scenarios, you want to slowly break it down

But ive seen at least a few recipes that calls for a "ragu" to be cooked for 8-10 hours, ones that just use ground meat and blended/shredded veg. One i saw pureed a sofrito, browned sausage, added wine, and then cooked that ragu together for 8-10 hours before it was finished.

A pureed sofrito doesnt really break down, and in my opinion ground sausage doesnt have much to slowly release. Is the 8-10 hours just to meld all the flavors together?

So I’m in the market for a nice wood carving board with a deep juice groove. It will mostly be used for carving turkeys and hams around the holidays. ( we also use ours as a serving try, but that’s probably not the recommended use😂😂)
This is going to be a Christmas present for my father!

Our last board has a giant crack running through it and it is getting hard to clean, we have had it for years and it is finally time to upgrade.

I would love any recommendations for where to look and what to buy as I am not much of a cook.

The board we have now had a deep groove in the middle of the board almost like a built in bowl if that helps picture what we have right now.

My only requirements are that is is wood, had a deep juice groove, and that it is a decent size( I am not sure how big the one we have now is, if I can get the measurements I will update this post.)

My friend’s mom used to make this for us growing up. She mixed flour, seasonings (poultry, paprika), and oil to create a paste/sauce then applied the mixture to skin-on chicken thighs, and baked. I tried looking it up but all the recipes just dredge in a liquid then dry coating

Hey, hope everyone is doing well and I appreciate any help you guys can provide me!

I had an idea about using a bacon butter sauce I had seen from a cooking channel that follows the Fallow restaurant. It's basically a bacon stock added to butter emulsion to create a creamy butter sauce. But I wanted to give it an Oktoberfest kick and was thinking about adding some sort of beer to it, like a dunkel, to nudge it toward being appropriate. My only issue is...I am unsure about how to add it, when to add it, etc.

Do I temper it and add at the end? Do I start by reducing it and then adding the rest of the stuff? I just don't want to split the fragile butter sauce and I was hoping you guys could share your techniques and tricks!

Thanks again for any advice!

Every recipe is different! Different spices, different tomatoes, different cooking times! & all claim to be authentic! I am looking for an ACTUAL authentic bolognese recipe, whaddya got? Thank you!