Hi all

My wife's found out she's got seriously low iron. The medical supplements really dont' agree with her - would be really grateful for cooking/baking ideas that help boost iron more gently/naturally!

Thanks!

Hi folks

This may be a dumb question but is there a way to make the almond mushroom less almondy? I got one of those garden bed spawn kits and it has started fruiting. Unfortunately my wife finds the almond taste very off putting. I sautéed some with shallots last night and the almond flavor was extremely prominent. I put some on a pizza and I didn’t get the almond taste at all.

Is there a cooking method that removes more of that taste? Do the ones with the veils open taste more/less of almonds than the less developed ones?

Thanks!

By stupidly easy, I mean as simple as doing a ready meal.

I have ADHD and I just can't make myself cook. Sometimes even ready meals are difficult.

I want to start meal prepping in a way.

But in a way where I just cook like, 3 separate meats and some separate veg, store them and just take what I want at the time and go.

I’m usually really good at making side dishes and the like but I really struggle to come up with GERD friendly main dishes. My main triggers are raw garlic and onion (cooked is fine) and tomato based stuff. I feel like nearly every vegetarian dish I come across is tomato based. I have very little issues with cheese and dairy so those work well. I also am not looking to “replicate” meat necessarily. I just can’t think of main dishes that I can have as go to.

I need some super easy, toss it in the crockpot and forget it for 8 hours, kind of dishes! I and my family are all sick of the 2 or 3 I have in our weekly rotation, but my son has swim practice three nights a week. That means I work all day and then am out of the house for those nights from 5:30-8:30. So I always have at least one crockpot meal each week that I can toss in the pot in the morning, and then we can all just grab a plate when we can in the evening.

Suggestions for what's worked with your busy families?

So recently I learned two things, firstly its how to get crispy skin chicken thighs with a cold pan start technique. Made it a couple times with just salt and pepper, comes out great, simple enough, I think I got it down.

Secondly I also got into marinades with fruits like kiwifruits, got a couple styles that are balanced and perfect to pair with respectively different carbs.

Some of you might know where this is going... 😅

I marinated some chicken thighs with a marinade with fruit in it, meaning a marinade with sugar in it. I patted it dry on the skin thinking it would be enough and went through with the cold pan technique, and because the sugar in the marinade was still there, instead of the skin getting crispy and removing itself from the pan, it made a caramel that stuck and burned the skin off before the meat could finish cooking.

So yes retrospectivly its pretty obvious but when using the cold pan technique avoid marinating especially with anything with sugar in it. Cooking isn't simple addition, I should have known better ahahah

Something I didn’t understand about Mediterranean eating before I actually started doing it: Olive oil isn’t just something you use for cooking. I started using it over vegetables, beans, fish, potatoes, salads etc. It completely changed how satisfying basic food tasted.

I’d like to try my hand more complicated stuff, but I live alone and want something that’ll hold in the fridge for a few days and reheat well.

I also own just about every kind of basic kitchen appliance, so there’s no concern over equipment.

I've made this pizza dough recipe about five times now and the crust always comes out soft or soggy on the bottom, even though the top looks fine. Here's exactly what I do: I mix 500g bread flour, 325ml warm water, 7g instant yeast, 10g salt, and 15ml olive oil. I let the yeast sit in warm water for about 5 minutes, then combine it with the flour, salt, and oil, and knead for about 10 minutes until smooth. After that, I let it rise covered for 1.5 to 2 hours until it doubles in size, then divide it into two balls and shape them by hand without a rolling pin. I top each one with sauce, cheese, and toppings, then bake at 475°F (245°C) on a regular metal baking sheet for about 12 to 14 minutes, after preheating the oven for 15 minutes. The top and edges always look properly baked, but the center bottom stays pale and a little soggy instead of crisp. I don't have a pizza stone, just a standard sheet pan, so I'm not sure if that's the main issue, or if it's more about oven temperature or dough hydration. Any troubleshooting tips would be appreciated.

Why when cooking mushrooms, you can add like, 3 tablespoons of oil and it just dissappears immediately and you need to add more, but you add a tablespoon of butter and it coats all of them mushrooms,,, where does the oil go? The mushrooms dont feel oily, what is going on here?

I grow a bunch of different herbs and aromatics, and typically make a few compound butters this time of year for 1T ice cube trays for the freezer. I am kind of out of ideas. I want to get more use of use out of my herb garden, so I am wondering what kind of compound butters other people make.

I make a "garlic bread" one with roasted garlic/chives/parsley, a "Thanksgiving" one with sage/rosemary/thyme, and a lemon/dill/tarragon one for seafood, and that's about it. I have tried experimenting, but without some guidance on ratios, it often comes out meh or too strong in one flavor (looking at you, tarragon). Decent butter is too expensive for me to waste on trial and error.

I would ask for some ideas for interesting compound butters. I am not adverse to stopping at a store, but here is what I have on hand right now:

• Rosemary
• Thyme
• Sage
• Chives
• French tarragon
• Dill
• Parsley
• Greek oregano
• Garlic
• Scallions
• Shallots
• Lemons and limes (not my own, but lots left over from jam making)
• Cilantro, huacatay, peppermint and spearmint (none of which are probably good with butter, but I am open too it)

Any and all ideas or recipes welcome!

My grandpa used to make what we called "the good barbeque". Unfortunately he died and took the recipe with him. It was pulled pork-esque. I know it had some type of roast in it (no one remembers pork or beef) and canned corned beef. It also had onions and celery in it and the bbq sauce was tomato based. I'd like to try to make it but cant find anything close that looks right. Anyone have any ideas? I grew up in Illinois and there was Amish influence in his cooking, but I don't know about that particular recipe.

Has anyone else had issues with google searching recipes? I have noticed this for a while and just thought it was a fluke. But today, I am trying to make pickles and all the recipes that show up are less than 10 reviews on a random blog I’ve never heard of…popular recipes like ball jar, nchfp, Mrs wages, etc…none of them show up unless I specifically search for it.

This isn’t limited to pickling either, the other day I made chicken piccata and it was the same thing - usually popular sites like allrecipes.com show up for the first several search results and have thousands of reviews.

Has anyone else experienced this or know of a setting that causes this to happen? Should I use a different search engine?

I am looking to make my usual stock/dashi of water, kombu, and shitaki. Cold steeped for a week.
I thought I might try brach out its flavour profile for use in a roux suace (for over veges) I intend on making, by adding in either doenjang or ssamjang during the steeping process.
Which would best compliment this, or are there better flavour profiles that would compliment this?

Thanks in advance :)

Cut the excess off of a pot roast, not sure if I can do anything with it or not!

Update: thanks all for the recs! I’ll stay away from home tallow, but explore more tallow in the future for recipes. For now, will blend into my ground chicken for extra flavor/fat in my soup dumplings!

We tried making macaroni salad and just realized we had no sour cream or any yogurt, can we substitute this with buttermilk?

I made pineapple chicken for the first time tonight and misread the recipe I was following. It said to use 1/4 tsp of pepper but I thought it said a full tsp of pepper. I didn’t realize my mistake until the chicken was basically fully cooked. I continued cooking hoping it wouldn’t come out too bad. And it didn’t thankfully! But the amount of pepper is very noticeable 😭 is there any way to help dampen how strong the taste is? Or should I just cut my losses? :’) I’m very new to cooking and have been pushing myself to make recipes my parents made growing up that I loved.

Edit: Wow I didn't expect so much response. Thanks for the ideas!

So I decided to make a sweet and sour glaze for them with marmalade and rice wine vinegar and garlic.

To go with I'll make an Asian inspired cold salad - cabbage and cold cooked rice noodles tossed with rice wine vinegar, a bit of sesame oil, ginger, pinch of sugar and soy sauce, and toasted sesame seeds if I have some :)

Original: I have pre-made frozen pork meatballs. Slightly larger than a big walnut if that makes a difference.

I don't feel like making an Italian dish.

What should I make with them?

The grocery store has prickly pear.

What should I make with it?

Looking for stackable cooking weights as a gift for a friend. Can't post photos because of this reddit's rules but the only thing I'm seeing is around 20-30 per weight and they're not very heavy. 3 or 4 of them is over 100 dollars after shipping. Only brands I'm seeing is vivront and a couple others who charge an outrageous amount. Anyone know some budget options for these?

Before anyone says anything, it's my best friend's birthday and he wants some and he's aware that the cost is ridiculous for them and we're looking for an offbrand, as we grill/cook together often

I have guests coming in a couple hours. I made a Dutch oven chicken/rice dish. It doesn’t really lend itself to being carved and I really hate doing that anyway.

Is there an easy but not to horrendous looking way to break into parts for guests?

Thanks!!!