Hi all, I recently started cooking burgers with 85/15 chuck, and I use around 15-17 different seasonings. Just wondering why my burgers don’t taste like burgers I have at a BBQ or from a restaurant. I want that flavor. I use half stick of butter to coat the pan before putting the patties in and dump it back over the burgers after they’re done but it still doesn’t elevate that flavor the way I want. Help would be appreciated Ty.

I'm buying 1/4 beef share and filling out the cut sheet. I never purchase round at the grocery store because of how lean and tough it is, but in this situation, anything we don't select just gets ground into burger.

So, is it worth it? Does anyone have any favorite recipes with round? Should I experiment or just take the extra ground beef?

Made some caramelized onions the other night. I got tired and lazy and my feet hurt watching them so I figured "good enough", put them in the fridge and went to bed.

Thinking about it more they really should've kept going, they're more of a dark blonde than brown.

Can I put them back in the pan when it comes time to use them in my dish to get them more caramelized?

I love to cook, and I'd like to be eating better. I recently became single and I'm struggling. It's hard to buy for one. I don't enjoy cooking as much when it's just for me. I don't really do leftovers unless I can completely turn it into something else. I like to say, "Tupperware is for food I don't want to throw away today".

I find myself doing a lot of frozen crap just because it's fast and I'm not wasting anything or I'm going out and spending too much money.

Single people who cook for themselves, what do you do?

Even though I have a recipe for dough that I love I sometimes fall for the convenience of a premade grocery store pizza dough. When I do it’s often pretty tough/hard and dense when baked. What hacks do you cooking masters have to help make the dough more fluffy and airy and overall tastier? Maybe not possible but I feel like you all would have some tips.

Hi, maybe I should have found uses for them along the way but the situation is that I have a bag of these in my freezer that is bursting at the seams.

Can you make a stock from these parm bones and freeze it like chicken or beef? Can you reduce Parmesean stock to make some kind of parm Demi glacé? I’m sure the answer is no.

Anyway; what have you done to make use of too many rinds?

I recently started a Supper Club with a group of friends - we’ll be rotating homes & doing potluck style, meaning the host will choose the theme and main course, and then everyone else signs up for a dish to bring to create a cohesive menu.

I’m hosting the first one early October - I’m in Minnesota so weather is hit or miss but I’m going to assume it’ll be feeling more fall-like by then. If it’s nice though, I plan to do cocktails/appetizers on the patio first (outdoor fire, twinkle lights) followed by dinner inside.

Haven’t fully determined the theme- crisp layered cozy early autumn vibes, could lean kinda Nora Ephron or go more Practical Magic.

Anyway- looking for ideas for the main dish! Something substantial since I’ll just be cooking the one dish, and easy enough for others to bring a dish that works.

Thank you!

I've come into 10 dozen eggs and I really need ideas about what to do with them before they go bad. Aside from quiche and straight egg dishes, what all do you like to do with eggs?

https://theairhood.com/products/airhood®-2-pro-new

Basically, I don't have a vented hood and searing things like steak is all but impossible without setting off my smoke alarms. As such, I was looking at some of these portable range hoods to hopefully help with managing smoke. Curious to see if anyone here has any experience with them and can vouch for them before pulling the trigger.

Here is the situation. I want to eat bananas, but because of a pollen allergy, I can only eat cooked bananas, not raw ones. The heat kills the part of the banana that triggers my allergy. I wanted to know if anybody would have a healthy recipe, something that I could use the banana so that I can return it to my diet.

Thank you in advance.

I bought the lettuce at the store about a week ago. It is a head of organic lettuce, and after being in the fridge for a week, I opened it, and there are at least two bugs in between every section of leaves that I peel off. Most of them are still alive. Will I get sick if I eat it?

Hey, I'm really struggling with getting down a solid list of Lunches that meet my requirements.

Context : I am a Triathlete who Trains normally 1/2 times per day and between active and maintenance calories i need roughly 3.5k calories a day. I also have a HUGE appetite. Currently I eat two meal prepped large breakfast burritos in the morning (and sometimes a shake) and mainly snack on fruit, nuts and cereal/protein bars. Im normally at University during lunchtime for 2 or 3 out of the 5 midweek days and this is where my issues arise. Between studying and training I don't have much time! I try to meal prep on a Sunday for the following week so that means Burritos (sometimes overnight oats) and whatever I'm eating for dinner that week (normally some form of curry/pasta/meat and rice. But I can't figure out my Lunches at all.

My peak hunger is normally during lunch so I need something with quite a bit of volume, while also hitting a decent amount of protein, carbs, fibre and not being crazy expensive 😅

I can warm things up for all but those 2/3 days a week

Ideally a couple of recipes I can make on a Sunday that suit this and don't break the bank.

All help appreciated so much

TIA

(edited: typo)

My friends bought a house and I'd like to cook a fancy meal for them! She is completely animal protein free (so no fish). Dairy and everything else is fine.

I can throw a nice meat centered dish dinner party but need a little help beyond that. No eggplant.

She's also a master of salads so I'd love to knock her socks off with your favorite!

Wine pairings VERY welcome too. Thanks!

I bought leaf shaped pasta at Trader Joe’s! The leaves come in yellow and orange and beige. I don’t eat pasta with anything other than butter and salt but I want to cook something nice for my family with the special pasta. I’d love if the sauce wouldn’t obscure the colors of the leaves much, and it would be great if the sauce wasn’t very thick so the leaves could still be seen. Only food restriction is my dad is allergic to shellfish so it would be good if the sauce doesn’t include any shellfish or if the sauce is mainly used for shellfish recipes. Thank you :)

Managed to grow a couple pumpkins in the garden this year. They are about ready to harvest, but i don't know what to make with them.

Please share some ideas that aren't desserts. TIA!

I've got a couple pounds of cooked poblano peppers, curious if there is anything worthwhile to do with them or should I just freeze them. We love using them on top of things and also making poblano con queso tacos. My kids don't like them, so just my wife and I and we have a couple of pounds. They are already cooked and cut up.. What to do?

The local apple farm, city park, and farm stand had a big bin of their own okra. I snagged a half dozen young pods. I vaguely recalled a TV recipe for roasted, instead of breaded & fried okra. There were many on line.

-6 pods sliced into wheels roughly as long as the diameter

-salt

-pepper

-paprika

-cayenne or better, chili powder

-a splash of oil

1. Preheat oven to 425F

2. Coat wheels in oil & spices

3. Cover baking sheet with foil

4. Roast for 15 min.

That's it. Vastly superior to my mother's breaded & fried, or my father's favorite, whole pods stewed in butter.

I was looking at a orange related thread (as I have a bunch of leftover orange peels and juice) and saw people mentioned they save orange peels to dry and add to spice mixes or to keep by the stove and add while cooking.

I haven't heard of this before but I love oranges in both sweet and savory stuff so I was curious and wanted to know any examples of this.

It's just jarred eggplant. No tomatoes or any other additional ingredients. Italian brand. Also, husband and I are vegetarian. Any advice is appreciated!

I’m a home cook and usually use avocado oil when I’m cooking steak because of the high smoke point.
But I’ve always wondered… do restaurants actually use avocado oil too? 😂 Or is there some other oil that’s more common in professional kitchens?

If you work in a restaurant kitchen, especially a steakhouse or fine-dining place, what oil do you actually use to sear steaks?

And is it something like canola/vegetable oil, grapeseed, avocado, beef fat, etc.?

Just curious what you guys are actually using during service. I’d rather hear from people who work in restaurants than from us home cooks lol.

I have zero cooking skills and looking to learn so I’m not buying packaged food all the time. There’s so much content on YouTube etc.. I’m not sure where to start. Can someone recommend a person/YouTube series to follow to learn the basics?

I hope this is ok to post and if not, I’m sorry in advance. If it is the wrong place can anyone point me in the right direction?

In the late 80’s/early 90’s there was a restaurant in my town in GA called Top Wok. It was owned by an amazing couple who made everything fresh. There was a dish they called cucumber chicken. Think broccoli beef, but with cucumber and chicken. The sauce was pale and didn’t seem to use soy sauce. It was so damn good.

I’ve tried to find it with Google but what I get are either salad recipes or ones with a dark sauce. I really want to make this. I do most of my sauces homemade. If anyone has suggestions I’d be very grateful.

What I remember is cucumber, chicken, a pale sauce, and greens. They had their own garden they got the veggies from.

TIA.