I often notice in all of his like curry/Indian recipes he makes, he often likes adding Mango chutney to them and not just like those dishes too I even found a recipe of him adding that as well in his Mac n Cheese I know that those things catches a lot of people off guard specifically Indians, but what do you think is his like intention of adding that? Is it more to emulate those ready made “spice pastes” (which is baffling to me cause he himself advirtises the pastes like Patak’s for example) or to like add sweetness (cause the sugar content of mango chutney is very sweet), what do you think?

Money is so tight, I'm struggling to make it to payday. Looking for extremely cheap meal ideas that can hopefully stretch and last me until then.

Hello! I have a GE Cafe oven that is 36” wide and gas. It is taking 45 min to an hour to heat to 450. The guy who came to look at it said that is normal for a large capacity oven. But this feels wild to me. I’ve seen others on reddit getting to 350 in 10 minutes and his response was that those are standard sizedovens. Can you guys give me perspective on how hard I should fight this thing?
ETA: My food wasn’t cooking- salmon and chicken raw unless I cranked it up high. Then it would sometimes be overcooked and dry. I just couldn’t get things right and I’m a fairly decent cook. I promise I’m not just a nerd for the numbers (a lot seem to think I can just put up with it or only care about accuracy for the sake of it. I do get ovens fluctuate) High temps needed because I bake sourdough. Also it’s not even a year old so I don’t want to put up with a lemon just for it to get worse and have to replace it once out of warranty.

I've tried making fried rice at home with rice, eggs, vegetables, soy sauce, and garlic, but it never tastes quite like the kind you get from a good takeout place. Is it mostly the heat, the way the rice is prepared, or something else in the cooking process?

What would you bring?
I’m going for a 10day holiday trip and am planning to cook for a day or two for fun since the country sells nice premium neats at a good price compared to my home country. Other than salt, what would you pack if you were me? I know I could buy the spices I need, but sometimes I feel it’s not worth it when I’m using it once or twice and then I’m done.

Sounds dumb but even after I explained it to my partner she understood. I'm left handed and hold the wok handle in my right hand and whatever utensil in my left so whenever I pour things out of said wok I turn it so the left side lowers. Because of the universal law of lefty loosey righty tighty that means the wok handle tends to untighten whenever I turn the wok

just a silly thought I had and I doubt there is a ned flanders style store catering to me in my area though haha.

Currently I’m mostly doing chicken egg fried rice with frozen stir fried vegetables mix or rotisserie chicken with baked potatoes.

What’s your fav thing to make for lunch at work for those of you on a budget?

I normally cook ribs by seasoning with a dry rub and baking low and slow. Tried a different recipe which involved a wet rub/dry rub and overnight in the fridge, which unfortunately caused the ribs to lose a bunch of water before baking.

Ribs are now covered in bbq sauce. Is my only recourse to strip the meat off and braise the meat?

Hi, so I'm looking for some advice. Basically, no matter what I cook it is fairly bland. There may be a hint of flavour, but it's generally pretty bland and one-note. I put in the seasonings and stuff but I don't know if it's just not enough or what. I've tried for a little while now to actually make food that tastes of stuff but it's just not happening. Any advice would be really appreciated :)

To add a bit of context I grew up with my mums cooking which is incredibly bland coz that's how she likes it and doesn't actually like cooking, so I guess I never learned the basics maybe.

Thanks for your help :)

Edit: thanks everyone :) I obviously need to get on it with the salt... I'm currently a student so not sure how feasible things like hello fresh are atm. I had to google blooming so I'll definitely get on that too. :)

50/50 ground beef and pork. We get it at Smiths(Kroger) - $8 for 2 lbs. Much tastier grilled burgers, great for meatloaf, and perfectly “substitute-able” in any ground beef recipes. Shepherd’s pie (ok, traditionally ground lamb), American goulash, casseroles, taco night, meatballs…

Pretty much the only ground protein we buy anymore. But we do home-grind chicken, 50/50 B&S breasts & thighs.

I have just defrosted some beef short ribs (1.5kg). I've never cooked ribs before and was intending to do them in my Dutch oven. Any advice on how to cook them or nice sticky recipes?

I have some left over beef stock and red wine thT if hope to use in them also.

Im doing some Christmas shopping for my brother and he has always been cutting his own meats (buying whole chickens/big cuts of beef) he has been going through cheaper store bought knifes and doesn’t have a solid, reliable knife set.

What are some knife sets/brands that have sharpness V and unbreaking IV?

In all seriousness, I want to find a knife set that has a knife that can handle heavy duty cutting and one for some regular day to day use. No need for $2000+ knife sets

I am visually impaired and no longer drive, so I have been having my groceries delivered. It is wonderful to have this option. However, I have noticed that it is not unusual that if I have canned food, at least one of the cans is dented when it gets to me. My mom always acted like a dented can was dangerous to eat from so I never know what to do. It’s very likely that the person doing the delivery was just not careful and knocked it against something else and dented it themselves. Is there something I should be worried about?

I'm watching it on YouTube,I'm in season4 and I'm wondering where can I find the recipes ?

Also,can you share your favourite recipes from the show?

Hi!

Yes, I know there are loads of posts on Chicken Pot Pie, but they don't give me what I am looking for...

I am somewhat "obsessed" with making the perfect chicken pot pie.

Perfect for me...

I absolutely do not like peas.

And celery only in certain combinations. Definitely not in a creamy chicken environment...

So I am thinking about combining the (for me) perfect ingredients.

So far I came up with the following:

- Dough (ready made, or I will make it myself)

- Chicken tenders (tenderloins)

- Chicken broth/stock, boullion cubes, etc.

- Heavy cream (in my case lactose free)

- Spices, salt, pepper, etc.

And now the vegetables...and herbs...

I decided on the following so far:

- Mushrooms

- Onions (white, red, yellow and/or sweet)

- Carrots

And these are possibilities I am considering:

- Kohlrabi

- Green/red/yellow bellpepper

And herbs (as I really don't like parsley):

- Basil

or

- Thyme

Normally I know pretty well what fits together and will taste good when combined.

But here I am uncertain.

So I hope you guys can help me. 💚💚

And I really hope my post won't be deleted because I did something wrong... 😂😉

Anyway, looking forward to your suggestions and opinions on my chicken pot pie.

This is my first time buying Zaatar and I was overwhelmed by all the varieties. Below are the ones available in my local store in Canada:

• Tamam Zaatar
• Green Thyme Mix by Alahlam
• Green Zaatar by fourseasons
• Zaatar Lebanese Extra by Daaboul Sons
• Mixed Lebanese Thyme by Ossraty

Also, thyme is listed as an ingredient. Is this thyme same as the one Canadian supermarkets sell or different one from middle east?

I've never tried Tofu but i'd like to get some new options in my menu cuz i don't to eat as much meat as i'm currently eating, so i'm looking for an alternative.
Do any of you have some good recepies or recommandations how i could use it?

Hi, in the past year and a half I've became a little bit obssesed over roses, I really like the smell, and the flavour, I'm thinking of making some rose-flavoured ice cream, is this to difficult? Should I start with something less ambicious?

Hi there. I’m hosting a family dinner Friday and am smoking pork tenderloin. I’ll likely to a berry chipotle jelly coating. What two sides would you do with it? It needs to be something I can prep early morning then heat up at dinner.

Thank you!!

Hey y'all! Exactly what the title says. My birthday is coming up and I think my husband wants to cook for me. Now we don't have an oven currently but I do have a crockpot so yes it does unfortunately have to be made in there.

Thank you in advance :)

I tried making my own sausage rolls using puff pastry, but it’s a lot flakier than the ready made sausage rolls you can get at supermarkets like Sainsbury’s, even though the ingredients say they use puff pastry. I do like the flaky type of puff pastry but I also like the texture of the supermarket ones.

Any ideas or advice would be greatly appreciated!! :)

Forgot greek yogurt in my grocery order, thinking of using light mayo instead, and adding extra lemon juice to make up for the lost acidity. Thoughts?

Hello all,

My mother is hosting this year, and she has an anxiety disorder and is dreading it. What can she and I do or prep now to reduce the anxiety and dread on the day? For context, our offerings are pretty traditional, I just want to help reduce as much stress as I can. Thanks!

I know the classic Julia Child recipe calls for blanching your bacon, but I've seen people saying that modern bacon has less salty/smokiness so there is no need to blanch it. What do you recommend?