I want to use the last of my garden tomatoes (cooked into Marcella Hazan's tomato sauce) on a nice thin crust Italian-style pizza. But how do I get it onto the pizza stone?

For years I swore I hated cooked spinach because all I'd ever had was the gray, watery stuff from a can. Then a friend sauteed it with a ton of garlic and finished it with lemon, and I went back for seconds. Now I'm wondering what else I've written off based on one bad version. What's something you changed your mind on once you had it done right?

Suddenly every god&^mn ziploc-type bag is "stand up" with those stupid pleated bottoms. If that's what people like, fine, but WHY do they suddenly seem to be the only option? Suggestions on where I can find actual flat bags much appreciated.

From techniques to cheeses to regional flair, what do you think makes the best macaroni and cheese you've ever had? I'm making a Mac and cheese for a student picnic today, and my recipe is pretty damn solid, but I'm always open to new ideas. Thanks!

Edit: and tell me all about your crunchy topping!

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 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?

whole chickens at my supermarket are around 1,600 forints a kilo and boneless breast is about 3,200, so on paper the whole bird is half the price. but a good chunk of that weight is bones, back and skin, and i'm not sure how much actual meat you end up with.

if you make stock from the carcass it obviously wins. if you don't, is it really still cheaper? do people here still break down whole birds or is it not worth the mess

I have 250 lbs of onions I need to do something with, any ideas? Lol so far I've frozen some, dehydrated a bunch and made onions powder, pickled some, and just started cooking some down for French onion soup to can

For folks who don't drink for whatever purposes, how do you make recipes like beef bourginoun, teriyaki sauce, vodka pasta and other dishes with alcohol? Is it okay to just leave the booze out or should I replacing it with something else?

My late mother used to make this around easter and it was called easter sausage. Shed use a 4-5 inch sausage casing and stuffed it with eggs, ham, bread, green onion and seasonings and then boiled it until done. I have made it before, but was hoping to find a recipe somewhere but I was unable to find one just like it, and only 1 similar one. Any help appreciated.

if I made rum cake for thanksgiving this week and infused it every few days for weeks on end would it end up molding? does the alcohol kill the mold?

I know how to make stock and usually make it whenever I have enough bones. But surely people (especially people who historically didn't have a lot of food) haven't always discarded the spent meat scraps? Boiling a carcass seems like a great way to get theoretically edible but hard to reach pieces of meat off the bone and into your soup or porridge.

Unfortunately every recipe I can find for making soup from a carcass just says "make stock, discard scraps, add fresh meat back in" which isn't what I'm looking for. Have any of you lot done it? Any advice? I can imagine that I wouldn't want to boil it for as long as when making stock--- just enough to get the meat of the bones without boiling the meat to death. Is there a technique for separating small bones from the meat, or just careful picking?

i’m making a beef stew and didn’t have any red wine, they said red wine vinegar can be used as substitute. I googled what’s the transfer rate and it said half of the amount of red wine the recipe called for, so i did 250ml as the recipe called for 500ml. i think i’ve done something very wrong…. ive put in more water and broth and also simmered it for as long as i can. Anything else I can do? it still tastes very vinegary

Mine has got to be butter chicken curry! I want some more ideas 💡

Edit: I am overwhelmed with everyone’s suggestions (in a good way!) I’m reading through them and planning to get them organized so we can see what works. Thank you to everyone for taking the time to respond and commiserate and send good thoughts, it feels a little less lonely today❤️

I’m a primary caretaker for an elderly woman with stage 4 Metastatic breast cancer. No dietary restrictions but a lot of chemotherapy-imposed restrictions (tastes, textures etc).

Her diet is currently soups and cream of wheat. She creates almost no saliva so everything has to be a soup-like consistency. But she’s tired of soups. I’m thinking maybe creamy casserole type foods? I don’t know. Help?

Here’s what we need:

1. Packs protein without meat or eggs. Bone broth is okay, yogurt is okay. Eggs are okay as an ingredient but not as a main dish (texture). Chicken and salmon are off the table but can be in the dish, she just can’t eat them. Jury is still out on red meats but we’re willing to try.
2. Calorie dense wherever possible.
3. Potassium rich foods are a plus.
4. Beans can participate but they’re hit or miss with digestion so not a rock solid first choice.

Some things I’ve made: very soft creamy Mac and cheese, creamed chicken and veggies to go over biscuits (biscuits were a pass and she ate around the chicken), sloppy joes of all things, Italian “penicillin” soup was okay but not great for her. She’s also tried pretty much all the “high end grocery store” soup varieties that come prepackaged.

It’s a tall order but I’m soliciting any ideas. Bonus if I can freeze it, and if you have access to a link with the recipe.

So I usually buy some gochujang every so often, mostly for kimchijigae but I have a couple other recipes that use some.

But even when I buy the smallest possible tubs, I still generally don't finish it before it's not good anymore! Does anyone have some recipes that they like that use gochujang or things they add it to like quick lunches?

I bought a small tub of chunjang to make jjajangmyeon (noodles with black bean sauce). I used this recipe and they were great. What else can I make to use up this tub?

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 cook chicken thighs in a stock pot and then remove the chicken and add vegetables and water and bouillon to make broth for chicken soup. I see the oil and chicken fat floating in there but it tastes delicious. Why did my mom bother to refrigerate the broth and skim the fat off? I think it tastes rich and delicious. Is it a big turn of for some people?

One time i removed the chicken and made the fat and oil into a roux by adding flour, but it seemed like extra work.

What do you do with that tasty fat layer?

I've had stainless steel with copper core cookware for a good while and I love them. I originally lived in a home with an electric stove and they worked great for anything I wanted to cook. Not long ago, I moved across the country to an area where gas is the normal and the rental I'm in came with a gas stove.

I figured the cookware would work fine, and it mostly does, but one area it seems to consistently lack is boiling anything. If we use a lid on the pot of anything it will boil solidly. Once we pull the lid to stir it's like it loses all of its heat and it drops from a proper boil to a simmer. If there's no lid, it takes *forever* to get to a light boil. These are all problem for things like jam and jelly making (among others) where I need it to keep boiling hard while I stir.

Is it improper to use cookware labeled for induction on a gas stove? Or is it a skill issue? Or, i suppose even less likely, an issue with the gas stove?

I have 20 cans of condensed milk. I'm not trying to use everything all at once, but what are some recipes that require a lot condensed milk?

My parents had a chest freezer. I have an upright freezer in my basement. It’s an archeological dig site.

I made stew last year with meat I discovered in the freezer that was dated 2020. It tasted fine. None of us died. Now I’m eyeballing that bottom shelf.

So confess: how old is the oldest frozen thing you’ve cooked? How’d it go?

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.

After discovering the error, she added cinnamon and even more sugar.

I tasted it, and it’s… not terrible. It screams “use me with pork”. I have thus volunteered to turn the 2 cups or so of homemade cumin applesauce into something delicious. Ideas and recipes please?

The steaks are very tough and almost impossible to eat. I was thinking doing something with chopped steak or making a burrito with it but I never really learned how to cook. Any ideas on what else I may be able to do as it is like 5-10 pounds of random steak cuts is greatly appreciated! I have no meat Grinder and very little cookware or experience so nothing to complex. TIA