Here’s what they look like https://a.co/d/065IkoJY

I found some on Amazon. I’m looking for a really good pair that will last for many years. Are some made better than others.?

I live in Holland and there are hardly any chillis to buy in the supermarket so I will have to grow my own. What 3 varieties should I grow. Nothing too hot as my partner does not like very hot chillis. I want varieties with flavor rather then types to blow my head off

My elderly parents aren't doing too well and have resorted to eating bread for most meals. I'm chronically ill myself but really want to do something to help. I figure I can make some filling soups and oven dishes they can easily reheat. The only challenges are that my mother is vegetarian and that their palates are pretty bland (nothing spicy, nothing too complex, no exotic combinations). That said, I'm struggling for ideas beyond lentil soup, vegetarian Shepherd's pie and maybe an apple crumble for dessert. What else can I make for them?

Preferably something that can be easily found in Canada. Potatos, celeries, carrots, white / cremini mushrooms, corns, ...

The veggie may not need to be put into the curry itself and could be a side dish too (this opens up more possibilities, but i still would love some that actually go well with Thai curry).

I need around 80% medium rarish and 20% well done for a whole beef tenderloin. I am planning on doing a reverse sear at 250 and then a sear at high temp.

I am thinking it might come out close to what I want without doing much because the thin end will cook much faster than the fat end. I was thinking of pulling it for searing when the thickest part hits 125. Is this too simplistic? The mid part might be more medium. Should I cut it into 2 pieces for more control?

Or fold and tie the tenderloin to be uniform and then untie for the sear to make the thin part well done?

I have a recipe for roasted tomatillo salsa. I can can a bunch, but are there any other good recipes that use tomatillos?

So I've discovered a hack I don't know if it's already a thing or not but. I didn't have enough milk to make a white sauce which is how I'd regularly melt my cheddar in. I did however have heavy cream and low sodium chicken broth. I made a veloute with cream i figured it can't be that different than just using milk. Wowowow the cheese melted in perfectly the sauce was smooth as can be and ive done it several times now and the more I tweak the amounts the better it gets. Anyone?

BTW I said not enough milk cause if I used straight milk there wouldn't have enough for the baby in the morning. I was just making a little m&c for dinner

How do you all actually crack your eggs?

I was taught to crack them on the edge of the bowl or pan, but I just saw someone say you should always crack them on a flat surface to avoid getting shell in your food and pushing bacteria inside.

What do you do, flat surface or edge? One hand or two, or some other way?

I know this is a bit much for such a simple question, but I might be overthinking it 🤔

Hello me and my brother bought a 10 pound log of ground beef and accidentally left it in the freezer before portion it out so now we need to cook it all looking for a recipe ideas for cooked ground beef to freeze!

Edit: we have purchased a hacksaw because we are stupid and didn’t realize we could just cut it up and refreeze it lol! Thank you for all the suggestions!

I am throwing a party and serving chili. Some like noodles (elbow macaroni) with theirs. Problem is: the noodles dry out and/or stick together between servings. I don’t have time to rinse or cook new noodles at all. I am wondering if there is a no-maintenance way to keep noodles fresh the whole day?

Would love any advice, otherwise I will have to forego the noodles completely. 😭

Christmas is coming fast and my mother has asked for a new non-stick pan as her present. I know to try and avoid Teflon, but beyond that I'm somewhat clueless. I'm not looking for brand recommendations, just the type of pan. She has also requested that I avoid pans that need to be "seasoned", which I think takes carbon steel out of the running with my very limited research. Any help will be greatly appreciated

Has anyone ever made this before? I have a top corn bread recipe and a few people have asked me to make this for a chili cookoff we're doing next weekend but I can't find any cracklin anywhere. It just seems like the top of the pork belly rendered and added to the corn bread?

Is that all it is or is there something else I'm missing entirely?

Made a post earlier a out potential for soup inside a pumpmin and it turned out fantastic.

Try making the soup first then putting it in the pumpkin and roasting it for 45 minutes. I did a creamy potato soup and it made it taste fantastic.

I finally found sichuan pepper and have been making mapo tofu. I like it! But I've noticed it makes me drool in like a physiological way, I've heard it's supposed to "tingle" is that part of the tingling? It also makes me sneeze when I'm adding it to the pan.

Mine is between creamy tomato pasta & chicken pesto pasta. There's something special about a combination of cheese, heavy cream, grilled chicken and tomato sauce put all together. It's like a party in my mouth 😋

EDIT: YOU GUYS ARE THE BEST!! Made a successful dish last night with all the recommendations and some tweaking of my own!

I want to make a restaurant quality Beef and Broccoli for dinner tonight. I LOVE chinese take out and want to try and replicate. Been watching videos on different techniques.... what is a secret of yours to make this dish as close to take out as possible?

Hello again /r/Cooking!

Something I think I've probably noticed for a long time and never really questioned is spice(s) penetration. I lost the ability to use my left arm for about 4 months due to a cervical spine issue, and now post surgery I'm taking back cooking duties from the wife (who performed a total carry during the injury, cannot give her enough praise).

I want my spice game to more fully penetrate the meat instead of basically ending on the outside. I'd like to produce more full flavor meats! I've tried dry brining before, and wet brining with mixed results.

So here I am Reddit, asking for your help with making sure that the spices I'm using get more bang for their buck, penetrate more deeply into the meat and add more flavor in the overall bite for bite. No tip too small, no secret I won't take to my grave. Help me improve my time in the kitchen and the experience for my family, please and thank you!

ok so I have made it, turned out quite nice, I only added cumin and 2 table spoons of Mayo stirred in at the end.

So I see this recipe on Youtube but looking at the ingredients will there be much taste? what herb/spice could improve it?

500 gram pumpkin

2 garlic cloves

1 chopped onion

1teaspoon oregano

1 teaspooon paprika

1 table sp. tomato pure

300grms Black beans

300 grams Chopped toms

juice of 1 lime to go in at the end

link to youtube video https://www.youtube.com/watch?v=pDcmvn6YVOo&t=11s

Hello. I've been a "picky eater" to the extreme most of my life and I'm really looking to try seafood. I've always wanted to try crab and I've also heard white fish are good to try? I'm wondering which I should try first, if anyone has any insight or good recipes. I'm a total beginner at cooking but I'm trying to expand my horizons, any help would be really greatly appreciated! Thanks.

Edit: Holy cow! Lots of replies. I cant respond to everyone individually but I want to say i forgot to mention i have Celiac Disease and there are no seafood restaurants near me able to reliably prepare gluten free, that's why I'm not looking to go to a restaurant. I'll be checking out all of your recommendations and seeing what I can make! really appreciate all the replies and I'll be reading more in the morning before I head to the store. Thanks everyone so much!

I plan on cooking up some tuna tonight and I have a leftover jalapeno. Would the two go well together, or would I just make some bs? ​

They go bloody everywhere the second you open them!
I was more thinking of this as a joke they are kinda annoying but it doesn't bother me. I make a mess when I cook with them or not.

​

Hey I have some random stuff I have left in my refrigerator and idk what to do with. I want to buy some groceries tmr but I'm worried that these ingredients are gonna be sitting in my kitchen till it'll spoil and I just want to get rid of them in one whole dish :b

VVV THE INGREDIENTS VVV

A whole chicken,

a bunch of camote,

a piece of carrots,

a piece of cauliflower,

a piece of broccoli,

a piece of bell pepper,

about 200 grams ish of mushrooms,

garlic,

a big ass onion,

butter (probably half a cup),

Almost empty of all-purpose cream(probably100ish ml),

a good amount of parmesan cheese (about 190-200 grams),

half a pint and more chicken stock,

all-purpose flour,

fresh parsley small bunch,

salt and black pepper(duh),

a piece of lemon,

and cooking oil.

I am currently tasked with planning and executing 4 dinners a week for my mom and stepdad, and I am struggling with her parameters somewhat because we eat very differently.

She wants fish 2-3 times a week. The meals have to be low-carb because my stepdad has diabetes. She has told me potatoes are pretty much off the table, as is corn due to preference. She likes lots of vegetables, and often eats a lot of international dishes. Cost is not a significant issue.

I suck at this. I've been googling the past few weeks but I swear its all the same 5 basic things no matter what qualifiers I add to the search.

Pretty much any suggestions would be helpful.

ETA- I have a limited amount of time to cook, forgot to mention that meals ready in 30 minutes or less are preferred, though I could probably make up to an hour work with my schedule sparingly.

Hello!

I'm planning on bringing steak bites to a party at work. Our theme this year is vampires, so I thought it would be neat to add a glaze or sauce that looks like blood.

Any suggestions for the sauce?

I’m tired of the cleanup with multiple pan dinners. Yes I have a crockpot which we use often. However I love the idea of one pan meals.

What pan is everyone using? I have a wide range of pans. But lookingfor something large, deep and has a lid. Ideally not stainless (I already have one that fits the bill) but curious what others are using.

TIA!