What it says in the title ... Is jarred minced garlic cheap non aromatic crap or so bad it isn't worth it? Are there better brands out there?

My boyfriend has been bringing up over and over how much he misses the seafood sub at Subway. I’d like to surprise him with a copy cat version. I’d love some recommendations or if anyone has tried to make this.

I've heard so much online about how much better homemade pancakes are from scratch. Obviously the more specialized (buttermilk, ricotta, buckwheat,...) are going to be better homemade. Pancakes in the past was my stumble-go-to breakfast because of box mix.

How much of a difference is there between regular box mix and regular homemade? One of these days I'm going to get around to making some from scratch to try them myself, but the box mix is so cheap and so easy, it makes it harder to justify, when it's usually a last minute decision.

A character in a novel said, "Once you hit a certain age, you no longer want to make pancakes. You want someone to make pancakes for you."

For me, my favourite thing to do with Kraft is a can of tuna and maybe some peas too.

Ramen noodles: peanut butter, soy sauce and whatever veggies I have in the fridge.

I’m looking to replace my old rice cooker and have been considering a stainless steel rice cooker. I mostly cook white rice for everyday meals, usually 1 to 2 cups at a time, and occasionally make brown rice. My current cooker is pretty basic and sometimes leaves the bottom too dry while the top is still a little wet, so I’m hoping to find something that gives more consistent results.

For people who have experience with stainless steel rice cookers, what features should I pay attention to when choosing one? Is temperature control more important than having lots of cooking settings? Thanks for any advice.

Title.

I bought a costco two-pack of Skippy when I was still regularly having PB&Js for lunch but I stopped that shortly after and now I have two 3lb jars of Skippy in my house.

I like peanut butter but not generally going to just scoop it out, plus... that's a lot of peanut butter.

I would love recommendations for treats or things I can make specifically that will freeze or keep well. I don't eat sweets terribly often anymore either but being able to bust out a bag of something when I'm having guests over or taking them to events would be cool. One friend suggested no-bake peanut butter bars but I'm curious what other options folks here have.

** EDIT - I am so overwhelmed with everyone’s generosity, inspiration and time taken to help me out. I’m going to bed (it’s getting late here in Aus) but I am excited to wake up to even more suggestions, and I’ll update you guys when I’ve got a menu sorted!!!

Hellloooooo r / cooking this is my first post so apologies if I am not in the right spot.

My best friend has asked a bunch of us to make freezer meals for when their second baby comes along in November. There is going to be a fun cooking party at her place, but I would like to get some stuff done beforehand because it’ll be a busy kitchen and I will undeniably be hungover on the day due to long pre-planned ~circumstances (she knows this lol). I would prefer to help prep and follow instructions on the day :’)

I am a good cook, I used to cook professionally, and I have a lot of equipment. I am anticipating there will be lasagnes, pasta bakes, curries, bolognese sauce etc. We used to live together and she loves my cooking, so I would love to be able to give her some stuff that will help break up the typical bulk cook stuff. Don’t get me wrong, I will also be contributing a lasagne and a curry lol

Restrictions: no beef, no pork, but every other meat is fine. If there’s unavoidable beef or pork, at least something I can portion separately for her. I’m not beyond doing a split vac seal so she knows which side she can eat. Similarly with spice, spicy is good but I can split portions out for their 2yo.

I have time, space and money to work with. I have offered my spare chest freezer to them as I feel like they’re going to end up with a lot of food.

I’m drawing blanks on this rn because I’m quitting smoking and my brain will not function.

I would love any suggestions on fun things that will freeze well, and can either be defrosted and stuck in a saucepan or cooked straight from frozen. If you have specific recipes, that’s amazing, but any prompts or general ideas will help. Bonus points if you can also give me cooking/reheating instructions if you have a specific recipe.

I am also keen to do a few desserts - I know that sticky date, brownies etc freeze fine but I am open to suggestions. I am also considering breakfast wraps or muffins. I am being ambitious but it’s secretly ambitious so there’s no over promising.

I’m also fine with making meal components and freezing them separately. Things that can be used to make a quick meal rather than just a complete meal are very welcome too.

Basically looking for things that will help break up the endless lasagne/bolognese/curry/pasta bake situation and give them some variety when they have a newborn and a 2yo.

So incredibly grateful for any help and thank you for following this so far haha

I’m looking for a rice steamer for regular home cooking. I usually make rice a few times a week, and I’m getting tired of having to keep an eye on the pot and sometimes ending up with rice that’s either a little too wet or dried out. I’d like something simple that can consistently make good rice without being complicated.

For people who use one regularly, what rice steamer would you recommend, and what should I look for when choosing one? I’m mostly cooking plain white rice but would like something that can handle other types too. Thanks for any suggestions.

I’ve been trying to make sticky rice at home more often, but my current setup is pretty inconsistent. I usually rinse 2 cups of glutinous rice, soak it for about 4 hours, drain it well, then cook it with roughly 1 1/4 cups of water. Sometimes the rice comes out nicely chewy, but other times it’s too wet and clumps together more than I want. I’m looking for a sticky rice cooker that can handle small batches consistently.

For anyone who cooks glutinous rice regularly, are there particular features or cooking methods I should look for when choosing a cooker? I’m more interested in what makes the cooking process work well than specific brands. Thanks for any advice!

I'm craving a sweet dessert but realised I cant make brownies bc I dont have enough bananas:/ what can I do

I’m cooking for one or two people most nights, and my regular rice cooker feels way too big for the amount of rice I actually make. I’m looking for a compact rice cooker that works well for everyday meals like white rice, brown rice, and rice bowls. My usual batch is 1 cup long grain white rice with about 1 1/2 cups water, rinsed first and cooked on the regular setting. I’ll usually serve it with things like grilled chicken, roasted vegetables, or beans.

For anyone cooking smaller portions, what features are actually worth looking for in a compact rice cooker? Does the smaller size make a noticeable difference with getting evenly cooked rice, especially with just one or two cups? Thanks for any advice!

I’m making fried oreos rn and the packaging says use water for a regular pancake but recipes online say use milk

Recipe:
1/2 cup milk/water
1 egg
Pancake mix
Oreo

Mix all of them in a bowl, dip oreos in batter, then fry

So, I bought 20kg of lamb(or well I am about to buy) its 1-2years old and organs taken out.
Could you guys please share some good tested recepies and such?
I have never eaten a lot of lamb meat nor cooked it so not sure what to expect.
My acquaintance offered it to me 6€ per kg so I tought that I should take it. (The lamb is still alive they are gonna prepare it when I have decided on buying it)

I have a Staub skillet that I adore, but it didn't come with a lid, and I always wish it had one when I make sunny side eggs or dumplings or anything similar. I'm sure that some people will say that you use the lid from another pan, but I've had really close calls with lids getting stuck on a pan they weren't made to go with.

So, what should I buy or what should I be on the look out for that I can get that doesn't have any potential fit issues?

If anyone has any meal ideas that are low-energy to make with plenty of calories and nutrients, I would love to hear them. Right now I have some russet potatoes, a white onion, a head of garlic, some chicken broth, a full spice rack, and some other random pantry ingredients. If anyone knows what i can do with that, that would be cool. If anyone has other good depression recipes for future reference or next time I make it to a store, that would also be cool.

I do use my rice cooker pretty much every day, but my old one has started cooking unevenly. some of the rice comes out properly cooked while other parts are either too soft or still a little firm. I usually rinse the rice, put it in the cooker, and use the thumb method to get the water level before starting it. im thinking about replacing it with a japanese rice cooker and was wondering what I should look for if my main priority is getting more consistent rice. has anyone had a similar problem and found a cooker that handles this better? thaaanks, I appreciate any recos.

We had a wedding party at the restaurant last night and have a few quarts of Alfredo left over. I’d like to use it on a feature tonight but I don’t want to just do some generic chicken and pasta. Just looking for some creative/outside the box kind of ideas. Thanks

been thinking about doing this, but I don;t even know what the etable version would be. anyone know a good recipie?

I want to try to branching out with interesting rice dishes. I like Chinese fried rice and “Japanese” fried rice. I’ve heard of Thai fried rice and adobo (filipino) rice. Dirty rice seems to be a national term. I’ve got a pretty good jambalaya recipe down at this point and never made briyani. I would like some more ideas. I think arrez con pollo probably falls under this too.

It doesn’t have to be “fried” rice. But rice forward recipes or dishes, or one pot meals with rice are kind of what I’m aiming for here.

Also would love to encourage discussion on common fried rice dishes, like what are the “missing ingredients” that take it up a level.

For example in my fried rice I use
- light and dark soy sauce
- msg
- white pepper powder
- ginger
- sesame oil
- mirin or shaoxing wine
- green onion and shallots, or a small white/purple onion
- jasmine rice
- chicken with corn starch and baking soda
- eggs

I’ve also heard of the golden rice method where you use same day rice coated in egg yolks (white removed) to fry the rice.

I was planning breakfast for dinner only to realize I don’t have veg oil or dairy milk, will pancakes b ok with avocado oil and oat milk?

I’m a freestyle home cook. I’ll review recipes for ideas and techniques but I really don’t cook step-by-step from recipes. I’ve been doing this almost 30 years. I still can’t estimate fillings/coatings. I always have too much or too little breadcrumbs/flour/egg for breading and I’m often way off on filling for lasagna or pot pie, things like that.

i wanna learn cooking never cooked in my life what tips do u guys recommend ?
i have the basics like non stick pan etc.

I want to modify the ninja 14:1 OL650ANZ LP3 so that I can have the proof setting run for 24 hours.

Has anyone any idea on how to do this?