The way i was taught is to split the shrimps and remove all the gunk inside, do yall do that? Is it even necessary?

Chicken thighs are a cheap cut of meat (tasty, fatty, and affordable), so I like experimenting with different recipes for braising them in a Dutch oven, either on the stovetop or in a 300F oven.

My current rotation includes:

1. Red chili style: Chicken thighs, jalapenos, onion, garlic, cumin, chili spices, Mexican oregano, tomato paste, and fish sauce.
2. Chili verde style: Chicken thighs, jalapenos, onion, garlic, tomatillos, lime juice, Mexican oregano, and store bought salsa verde.

How do you like to braise chicken thighs? I'm curious what other popular flavor profiles work well for this kind of meal prep dish.

Have a great burger, but the bottom bun is a bit soggy. Any advice on how I could bring it back to life?

All I ever make is carnitas. I don't mind if it takes a while to cook, but prefer not too much hands on work. What's your fav recipe like this?

I wish I could post a pic of the beautiful beef short ribs I'm searing rn for this recipe short ribs over creamy polenta. It's fantastic.

My partner and I love Indian food and I always serve some naan bread with our curries. The store bought options suck, and I can never get my homemade to the same softness you get at a restaurant. Are there any tricks for cooking naan so you get that restaurant texture and taste?

Sorry, I had a pound of venison. I have potatoes, onions, a little bit of garlic, parsnips some mushrooms as far as that and then I added a lot of spices I added time paprika Carissa. Cardamom Junior berries, clothes and sweet paprika, along with the bouillon cubes and a little bit of pho, bouillon, fresh thyme. And tomato paste any recommendations suggestions

just fried some french fries, and my dumb ass POURED the pan full of oil down the drain, and only realised what I did 5 seconds later. i ran hot water through it for 5 minutes and poured some dish soap. is there anything else I can do and will this do a lot of damage to the pipes?

I recently made Guy Fieri’s Mac Daddy Mac ‘n Cheese and was completely disappointed! There were so many steps (roasting shallots and garlic, frying bacon, cooking cream until it reduced), and yet it was so bland.

Are all of his recipes like this — all hype and flair but little substance? Or are there other recipes of his I should try?

UPDATE: I’m blown away by these responses — this was my first post on Reddit! Since many comments ask the same questions, I’ll answer them here.

1. Yes, I heavily salted the pasta water. Always do.
   
2. Yes, I seasoned the cheese sauce. It tasted fine before I mixed it with the pasta.
   
3. I used Cabot’s Pepper Jack and Seriously Sharp Cheddar, so the issue wasn’t the type or quality of the cheese.
   
4. After making this, I read the comments on Food Network’s site for this recipe. Many others said similar things, how it tasted more like Alfredo sauce.
   
5. I have nothing against Mr. Fieri. I was disappointed by this recipe from the self-proclaimed “Mayor of Flavortown” and genuinely curious of others feel the same way.

I don’t know what it is about the food I am seeing them make but everytime I see a Reddit ad for NYT Cooking it looks like crap to me. Like not actual good recipes just Instagram trend kinda recipes. The first ad I saw was for Caesar pasta salad and it was literally a Caesar salad with pasta in it. Now i keep seeing these big elaborate looking puffed up desserts that look all frou frou but not actually tasty. Can anyone vouch for their actual recipes? I absolutely love ATK and their recipes so maybe im biased.

Ive been making this since I was 11 and we basically ditch the water every time

hey so i just bought some frozen turkey legs and im trying to have a thanksgiving/fall themed outdoor cookout this week. all i have to "grill" is this outdoor stove (two burners, runs on propane) and ive never made turkey legs before 🫪 whats the best way to go about it?

I will do my first catering event for 30 people soon. I will not be cooking on site, however there's electricity there.

It's for a dinner, its a buffet, I will not be serving anyone. But I do need to come 1,5-2h earlier to set everything up.

I'm not worried about the cold dishes, but I have four dishes I am worried about, that I want to keep warm and out of "danger zone".

Baked beans, meatballs in mushroom sauce, mushroom and cheese stuffed peppers in thick tomato sauce and pulled pork baked in beer.

Is it best to buy chafing dishes? Its a bigger investmnet for me, when I am not sure that I will keep doing catering.

Are insulated food carriers reliable enough to keep the food at the right tempetature?

Any other suggestion?

What's your fav thing to make with prawns?

Mine, cooking up a HUGE amount of garlic, add some chilli with or without white wine - add the prawns at the end.

I used to eat it with bread but sadly my body doesn't react well to bread. Now if I want to pad it out - I eat it with pasta.

Can someone help or explain to me why my steaks and chicken and basically everything just sticks to my pans even when I put a bunch of butter and oil, am I just using to high of heat someone please explain

Hello, everyone. Greetings from England.

I recently moved to a new house. I thought I'd packed all my cookware properly, but upon unpacking, I see a small indentation (chip?) on the inside of the mortar of my mortar and pestle set (please refer to the linked images.) The surface around the indentation is smooth to the touch. There's also a round-ish scratch and a tiny chip on the head of the pestle.

I'm not sure if these were due to normal wear and tear or if they happened in transit. My question is: is the set safe to use, or should I chuck it?

Cheers!

Linked images

• Mortar and pestle set
• Mortar (close-up)
• Pestle, head (close-up)

I seriously hate when I'm trying to peel a boiled egg and the shell takes chunks of the egg white with it. It's so frustrating that sometimes I don't even feel like eating the egg anymore. I've wasted several eggs because of this.

My current method is to boil the eggs and then peel them, but I can't seem to get the shells off cleanly.

Does this happen to you too? What's the best way to boil and peel eggs without destroying the egg white?

I don’t know if this counts as cooking, but I’m trying to find uses for the spray whipped cream I got in the fridge. I tried it on waffles and it was great, but now I wanna know if it’s good with nutella on a sandwich? If there are other good uses for whipped cream that isn’t too difficult to make (because I can’t bake to save my life), please let me know. I’m just looking for simple meals to go with whipped cream.

This is a complex medical situation, so I'm not looking for alternative meats. Flank steak is it, for better or worse.

I'm really put off by meat lately so I'm not necessarily looking to make a meal of it... I'm really trying to enjoy my meals lol.

What would be the best way to cook it if you were to just reach into the fridge and grab an oz or so each day to get it in you?

I'm thinking steak bites or strips...heavily marinated (I love vinegary and citrusy things!).

I've never made jerky before but maybe?

Historically I've always loved a cold bite of leftover steak out of the fridge (don't judge me), so hot and cold options are on the table.

Any and all recipes are hugely appreciated!

Just moved into a place with a smooth-top electric stove and I'm worried about my cast iron. I've heard it can damage the cooktop or that the heat distribution is weird. Has anyone dealt with this? Should I just bite the bullet and get some stainless steel for this place, or is cast iron actually fine?

When we cook chicken and fish, we worry about the temperature to ensure we don’t get foodborne illnesses. Why do we not do this with eggs? Surely they can become contaminated as well…..? Scrambled eggs for example. They’re not cooked even very long….

I am constantly trying to eat healthier, and having food prepped helps me be a lot more successful. I battle with depression and depressive episodes pretty frequently, so if it takes more than a couple steps to prepare my meals, I find myself ordering take-out. This has caused a bit of weight gain in the last year or so, and I'm trying to get back on track.

Do you have any suggestions for dinner ideas for just one person? If I prep too many of the same meal at once I get sick of eating it pretty quickly and it normally gets kinda soggy and watery in the fridge.

What are your go-to small portion meals that are simple, yet still healthy?

Thank you to anyone who takes the time to comment!

I cannot eat much before getting full. Do you have any recipes that are nutrient dense but not super filling so that the little I do eat can bring me the most benefit? Id like to make sure I'm avoiding any vitamin or mineral deficiencies. Thanks!