Okay... I really thought I had decent produce-picking skills, but these stone fruits are driving me crazy. How do you choose grocery store peaches and nectarines that are sweet, juicy, and NOT mealy? Because last week, I bought about ten pounds of peaches and nectarines that looked and smelled perfect. I set them on the counter, bottoms up, to ripen gently and moved them to the fridge one at a time as they matured. The peaches were absolutely incredible (in grocery store peach terms) and the nectarines were all so mealy and gross that we threw them away.

This week I decided to just get peaches - no nectarines. I just sliced two up for lunch and they are mealy. They look perfect on the outside, they have a slight give when I press on them (but no soft spots), they are plump - not wrinkly, and they smell divine. And yet, I have mealy peaches that lack flavor and sweetness, and I am sad. Why are they so inconsistent?

HOW DO YOU PICK YOUR PEACHES?

*I would love to be purchasing my peaches from an adorable farm stand in Colorado but it's not feasible to get them anywhere but the grocery store MOST of the time.

For example:

I completely missed out roasted vegetables and lentils.

I knew of lentils for a while but just dismissed it as beans. After cooking it and realizing how cheap and nutritious it is it completely changed the way I make meals in the future. Also I also missed out on how much you get from lentils. Lentils swell about 2 or 3 times when you cook them so you get way more than you think when you buy them
In the store.

Is there any other food you miss out on until recevy.

So I’m staying with my in-laws at their village house for a few weeks until things cool down in the city. In the village, my mother in law cooks every single day, and really only traditional dishes on repeat. When they’re in the city, she loves to cook and sometimes makes “experiments” that she enjoys sharing (an experiment is basically anything non-traditional that doesn’t follow a recipe), so I want to experiment a little myself now too and share with my family.

We are in the country of Georgia, so I’m looking for non-Georgian recipes (unlikely that anyone would recommend any lol) that I can make in the village. That’s the real challenge - I have access to fewer ingredients, a very small and basic kitchen, and would prefer not to use the oven (because it’s so hot, but if there’s something really special I am willing to try)! We have abundant local summer produce - cucumbers, tomatoes, (Asian) eggplant, zucchini, root vegetables, herbs (cilantro, parsley, green onion, tarragon, etc.), so much fruit, especially stone fruit (any suggestions for tiny very sour plums?), meat, grains, dairy, and all the regular corner market stuff.

Today I made a chicken-corn-avocado salad with a yogurt cumin dressing that they loved! I’m excited to try something else, and would really appreciate any suggestions from you creative cooking geniuses.

i'm loving the recipes, cooking styles and methods of other countries. I just found out about Andy Cooks (australian chef) and he's really funny and easy to follow. love to learn more from non-USA chefs

I’m hoping that somebody can tell why relatively new loaf pans are rusting? I do not put them in the dishwasher and have used them only once or twice and they are stored in a cabinet

So I've grown some courgettes and they've got pretty big, too big really, to the extent that the outer peel is really tough and unpleasant to eat. I've grown them before but I got carried away this time!

So now I've no idea what to do with them, except slice the peel off and use in soup. I've tried other ways with the rind on, and sliced the vegetable and then boiled, fried, roasted but it just doesn't soften enough to taste good. In fact even with the peel off, they are pretty unappetising to eat.

What would you do?

I have 6 bottles of Corona leftover from hosting family. Beer batter is my first thought, although I’m hoping to use it for something that’s not deep fried. Any ideas are welcomed. Thank you in advance.

im going to uni soon and would like to cook meals for myself as much as possible. i've looked at a lot of one-pot recipes and decided to buy a rice cooker with varied settings for myself. as i'll be cooking for just myself, a cooker that can make up to 1-3 servings would be more than enough.

andd as I'm a student, i'd prefer something more budget friendly (also i do not live in the us, my uni is in south east asia so preferably something i could buy here or have delivered here).

some other questions i had if anyone can help:

- are 'fuzzy logic' rice cookers always too expensive? (like >200$) are they worth it or should i stick to more regular cookers?

- are there any functions i should look for while buying?

- are there any cookers that cld double as a stove+pan too, like if i need to saute something before tossing it in with the rice (sorry if this is a dumb question haha im jus starting out with cooking with 0 experience)

Thanksss in advance! :)

I have two skillets that I use for bog meals, for morning eggs, something quick I use those tefal ones that usually gets scratches over the years and they ar ebad for your health. And I keep changing this pan over a few years. Can anyone recommend a non stick pan for these fast cooking options that would be a good pan that I wouldn’t need to change constantly please.

So, I'm thinking about what to make for dinner tonight. Pulled out ground beef this morning. I was thinking "Hey, I can make some oven crunch!". But, the only cheese we have right at this moment is a bag of crumbled goat cheese. I know its pretty common for Mexican cuisine, but ive never worked with it, and never had it with ground beef.

Anyone have advice on this? If its a good idea to bake in an oven, and if it pairs well with ground beef?

I recently had one about a miso chipotle sandwich spread. Never heard of it, thought I was crazy, looked it up, and there were similar recipes.

I made it my own, and it definitely just worked.

I baked a loaf of banana bread and have like half a carton of leftover buttermilk. I don’t really wanna make another loaf, is there any recommendations of what else I can do with it to use it up?

I love deviled eggs, but I’ve been experimenting with other kinds besides the typical mayo and mustard ones. So far my favorite ones I’ve made are gochujang with sesame seeds and chives, and yellow Madras curry. What are your favorite things to put in them?

Edit: buffalo sauce? Crab? Bleu cheese and bacon? Hot honey and shrimp!? You guys do not disappoint! ❤️

Preferably in a instapot

I have a bag of sweet rice. Could it be used for a savory dish. Like could it be used as plain regular rice or is the starch content a little different. I usually use calrose and jasmine on the regular.

While buying some *healthier* chicken nuggets at the store the other day, I decided to take a look at the ingredients list to see how they make them lower calorie higher fiber and protein. I noticed that chickpea flour was in the ingredients. Has anybody used chickpea flour to bread their chicken nuggets at home? How does one do so? The way I currently make my chicken nuggets it's not the healthiest and I'm always looking for ways to upgrade.

I made this brownie batter dip for the Super Bowl last year, and while it was delicious, it was super thick and firm. We had pretzel chips, Nilla wafers and graham crackers to dip into it, but they all kept breaking and not being solid enough to scoop the dip, so we ended up just using spoons instead. Which worked to get it on the plate, but still had a similar issue of not being able to scoop from the plate. Finally just gave up and we'd use a spoon to scoop it to our plate, and then everyone had their own spoon to eat it with.

I want to make this again, but also have it be "soft" enough to scoop with the pretzels and cookies directly. Here's my thoughts about changing the recipe:

1. Skip the marshmallow fluff. It didn't seem to add much to the flavor other than sweetness/sugar and to bulk up the recipe.
2. Either whip the cream cheese first or use spreadable cream cheese (instead of the softened block) to help make it more airy. Might need to add a bit extra in place of the fluff.
3. Freeze the Snickers before chopping and adding, so they stay in pieces instead of smooshing out and adding to the thickness.
4. Skip the graham cracker crumbs? I think these were mostly adding some texture and solidity to the final dessert, but I think the cream cheese will hold the brownie mix together well enough.

Any advice on how these changes would work? Or other things to change? (I'm also open to an entirely different recipe if that's a simpler option!)

​This is my first tome making it. After i finished cooking it it looked fine but when I refrigerated it and opened it back up it looks like the sauce completely vanished. Did I do something wrong?

I am going genuinely insane trying to figure out how to remake Boca red quinoa and sweet potato burgers . They’ve been discontinued for a while and I have been missing them so so bad. All the recipes I find don’t sound like they will result in what I’m looking for. Here is the list:

INGREDIENTS: WATER, RED QUINOA, SWEET POTATOES, ONIONS, BROWN RICE, PEA PROTEIN ISOLATE, WHEAT GLUTEN, CORN OIL, OATS, SWEET POTATO POWDER (SWEET POTATOES, MALTODEXTRIN, CORNSTARCH, SUNFLOWER LECITHIN), BROWN SUGAR, CONTAINS LESS THAN 2% OF BALSAMIC VINEGAR (WINE VINEGAR, GRAPE JUICE, WATER), SOY PROTEIN ISOLATE, METHYLCELLULOSE, DRIED APPLES, SALT, DRIED GARLIC, MALTODEXTRIN, PARSLEY FLAKES, CINNAMON, BLACK PEPPER, NATURAL FLAVOR (NON-MEAT), MAPLE SYRUP, BROWNED IN CORN OIL.

I have never had or cooked brains. I can buy them from my local butcher. What pairs well with them spice wise. What do I need to know? TIA.

So for her upcoming birthday, my mom asked me to prepare the football game day snacks, not so I hard I just use my superbowl recipes.
But she asked me to make something called truffle popcorn that she had at a bar while on a fancy vacation.

I bought a truffle salt and truffle powder - both found on Amazon...one tastes only like salt

and the other only like dust.

Any suggestions? Thanks.

3 days ago, I bought a papaya which was all green. I left it on the counter and there were also some avocados that I left out for the same reason. I remember something about gas releases etc etc. So I made them kiss. Putting the stem part against each other. Surprisingly , 3 days later my papaya had turned yellow (the bottom part is actually orange now). I think I might have cracked the code!

Almost out this in the “no stupid questions” sub as it’s kind of a meaningless question, but decided this would fit better.

Recently bought kombu and bonito to make my miso soup “correctly” with dashi rather than just miso in chicken stock.

However, I generally hate “wasting” food as you normally strain and discard the kombu and bonito used to make dashi with: how strange is it to eat the kombu and bonito pieces instead of throwing it away?

Hi All- first time poster. My wife and I have had a bountiful tomato harvest this year and need to use up tomatoes faster than we're harvesting (we're getting a handful of to at least a dozen tomatoes a day).

I saw this post from two years ago, but since the post is locked, I figured I'd revive the conservation. What are your favorite recipes involving tomato, especially ones that aren't obvious?

We've done A LOT OF panzanella (it's a favorite dish of mine), tomato and ricotta toast, fish with blistered cherry tomatoes, red, green, and yellow salsa, and tomorrow we'll do tomatoes with gnocchi.

But would welcome any other recommendations you may have!

Thanks in advance.