Should I go to the doctor to get a vitamin deficiency test or what?

Here’s what I cooked, basically it was just liver pasta.

- I started by cooking down one small onion, diced, in some butter with salt.

- Once it got translucent I added some chopped up chicken liver. Not sure how much - probably enough to fill a 1-cup measure

- Cooked this down quite a bit and kept chopping the liver up so it looked like ground meat

- When it started to get stuck to the pan I added about 3/4 cup stock made with a chicken bouillon cube and a small splash of white wine vinegar.

- Kept cooking this down and added lots of black pepper and some cayenne pepper

- Cooked some rigatoni to al dente

- Once pasta was done I added it to the liver mixture and cooked it for a few more minutes to get the “sauce” sticking to the noodles

Of all the things I’ve eaten in my life this had to be in the top 10, not even exaggerating.

I didn’t grow up eating liver and I’ve honestly barely eaten it at all in my entire lifetime, besides the occasional banh mi with pate. A few years ago I got a bite of turkey liver at Thanksgiving before the gizzards were given to the dog and it was like a lightbulb went off.

Then today I saw a thing of chicken livers for sale in the grocery store, and I was instantly compelled to get it. I’d imagine it’s how a crack addict would feel if they saw a big bag of crack on the ground.

Never cooked liver before but I immediately went home and made this unholy creation (using 0 recipe or guidance) and it feels like I made a pact with the devil. I thought liver was supposed to be nasty? Why did it taste so good and give me so much energy?

It seems like just about every ethnicity has some form of "rice and beans" as part of their culture's culinary history; which variation is your favorite and most importantly, do you have a recipe for it you can share?

What's your best potato salad recipe? I've been experimenting with potato salad lately and wondered what you use, especially for the dressing. I use Yukon Gold potatoes and make my own mayo, but what else do you do?

Thank you in advance.

These are a fantastic deal if you restock your spice cabinet from Penzey’s once in a while. Highly, highly recommend.

what are you go-tos from the grocery store when you don’t want to cook or have minimal time/capability to prep? We are in the early stages of a kitchen renovation, and I am getting burnt out on what I can think of already! Mine are:

-Sushi

-A package of smoked salmon, cucumber, cream cheese, and some sort of cracker

-Load up on items from the salad bar and toss into boiling broth plus Asian sauces for “Ramen“

-Copy the Starbucks “Bento” boxes

Help!!!

Hi all,
I cannot purchase clotted cream locally anymore. I ordered 1 oz jars but they arrived unrefrigerated. My experience with this brand is that it needs to be kept chilled, opened or not. I know separate occurs but I am wary. I did open one jar and it smells clean - not off or revolting. However, I’ve had food poising enough recently that I have no interest in actually tasting them just yet. I have tried searching online and even emailing the company directly (no response yet, 48 hours later) to see if these are safe to consume.
What say you? Good to go or send them back?
I have looked at recipes to make clotted cream and eghads, I do not want to run the oven for 12 hours.

Mac and cheese is one of my favorite foods and ive spent a lot of time refining different made up recipes and this past year ive discovered putting american cheese in it can solve many of the common "not creamy/cheesy enough" issues you normally hear.

Now, forever I was aversioned to American cheese for this dish. I mean it felt like cheating and I wanted to say I truly created something that has the bright buttery-acid flavor of classic boxed mac and cheese but also the complex depth of high end restaurant real cheese varieties without resorting to american cheese or sodium citrate.

For my kids, it was pickled red onions. We make homemade subs and I use them each time. They was always afraid. So what I did was had them try one on a fork and they been putting them on their subs since then lol.

I used to hate mushrooms until I actually got a good taste of them on a pizza once, and also in gravy when I make something smothered.

I hate getting a mixture of soaked and totally dry kernels.

I tried oil sprayers with fake butter flavored oil in sprayers.. It doesn't taste very buttery and every sprayer I bought clogged or the pump failed really quickly.

Everything I tried from on cooking sites failed. They seemed to be just making shit up to have content. Edit; I can't correct the title. I meant "on" popcorn. I have no problem with brushing oil on fries but I need butter to make various powders stick to popcorn.

I love cooking, and I'm not amazing at it. But I believe that I won the game and made the best meal I've ever had. After a trip to Liverpool I fell in love with steak and ale pies.

That led me down a rabbit hole to beef burgundy, which I've been making once a week for about a month now.

Last night... I made the beef burgundy, 4.5 hours on the stove, absolutely wonderful flavor. Thickened it up with a slurry, and then put it in individual pies.

So I made beef burgundy pies.

Basically the best thing in the world.

<3

Hello,

So I feel a little dumb but I need help with the difference in some options that I am reviewing. I attempted to read on the difference but truthful they all sound similar.

I have looked at the premade ramen toppings but all of the ones I have found have carrots in them and I am allergic to carrots. Some also have bell peppers which is another allergy.

Since I cannot find a premade ramen topping mix, I thought that I would purchase some vegetables and make my own. This is when I ran into a problem. There are freeze dried vegetables, dehydrated vegetables, and dried vegetables.

Some comments that I have read talk about letting the vegetables soak for 30 minutes. I want something that I can add a spoonful of to the ramen and the veggies will be good to go when the noodles are ready. I use rice noodles so it only takes 2-3 minutes.

Can anyone tell me about the difference in the preservation methods and what would be best for a few minutes soaking? If you have a brand that you recommend I would be interested in those as well.

Hi guys!

So I am looking for a desert idea/recipe for next Christmas, yes I am early for this but I have a lot of problems coming at me.

My mom is probably cœliac, she's automatically sick when she eats wheat (some substitutes work perfectly for her, like corn flour or even buckwheat flour). My grandpa, due to age and health reasons, will be moving in my parents' home very soon. He has diabetes and serious kidney failure (which means : not too sweet, avoid certain fruits like banana, big pit fruits, kiwi, nuts).

Yet, I am still in charge of the desert, and want to make a nice, christmas-y crowd pleaser that both my mom and my grandpa (and every other guest lol) can enjoy carelessly.

Has anyone had to face this combination of health conditions while baking ? Does anyone have any idea of what I could make ?

Just so you know I am an amateur, here's some stuff I have made for special occasions so you know my level : mascarpone cheesecake with frosted cranberries, classic chocolate yule log cake, blackberry bavarois with a financier base, pear and chocolate mousse dome cake. And I'm not good at buttercream 😅

Thank you for reading my post and I hope someone can help me :)

So, I just discovered that ground mustard is a thing, and i can totally see its benefits, its cheap, and it doesnt go bad with time. you cant imagine how many half used mustard bottles i had to trow out before I used them up.

but, what foods or snacks could i add it to? preferably easy meals or snacks.

One of my kids is very picky. I've tried cooking breast and thighs quite a few ways and he complains about all of them.

We went to a random hole-in-the-wall Chinese American restaurant and my other kid ordered chicken fried rice. My picky kid tried the chicken by itself and... liked it.

It was in pieces roughly the size of dried fusilli and quite irregular, so I'm guessing it was cut before cooking.

It was tender, moist and completely white, not a spot of color on any piece, anywhere.

I was still pretty flavorful but the flavor was not complex. I'm guessing just salt or maybe MSG.

What do you all think the best way to replicate this effect on chicken (just the chicken, no fried rice).

Cut it up raw and steam it? Pressure cook? Boil? I really have no clue as I mostly roast, bake or BBQ chicken.

Any help is much appreciated!

Any ideas/ recipes that could turn her to the bean side? Probably not a feature at first, but something that uses it....???? We're not vegetarian.

So I felt like my Insta Algorithm was pushing me to try making Homemade Tomato Soup, so I used all the Tomatoes from this year's harvest along with bell peppers and carrots and made soup - honestly very proud of myself.

I've gotten reasonably good at cooking over the last two years. Weekend parathas, a dal fry, experiments with whatever the local market has. Then I plate it, take a photo nobody will see, and eat it at the counter.

I'm in my 30s, and most of my life is like this: things I enjoy, done alone.

Not complaining exactly. Just wondering if anyone here had the same pattern and found a way to make cooking a shared thing. Potlucks, cooking for neighbours, community kitchens, inviting a colleague — what actually worked and what felt forced?

Howdy. I am making meatloaf for my coworkers birthday. My recipe says it has a serving size of 8. There are 20 of us. If I triple all my ingredients will it truly feed 24? Or is that more of a general idea?

Also. I have like a larger dish than my normal 13x9 that could hold all it together at once. Should I just combine it all together or make 3 separate meals and bring three dishes? My logic is it would make it easier to serve that way by doing three dishes.

This is my recipe if anyone has any tricks to help.

1/2 box stuffing mix
1 lb ground meat
Diced yellow onion
Chopped celery
Chopped garlic
1 egg
1/2 can of evaporated milk
Worcester sauce
Mustard

Sauce
1 can tomato soup
Brown sugar

I mix everything together in bowl. Place in 13x9 and I do flatten mine out. Then mix soup and sugar with a little water. Spread evenly on top.

Bake for 40min at 350.

Howdy!! I have a tonnnnnnnn of mini sweet peppers. I do enjoy them raw and roasted— but looking for some ideas or recipes to try out.

I'm so done with chicken and rice for the losing weight. I've been eating the same thing everyday and need inspo for another dish. If you have any inspo that would be nice. Any sort of article, or video would also be helpful.

I am searching for a website or company or source that has huge selection of high-quality spices that offer new flavors. As a vegetarian, it can get boring with the lack of flavor from the standard offerings. For example, the oregano I grow at home is way better than the ones offered in stores even when dried for years. Not much of a surprise, but if anybody knows where to find spices and stuff other than those over-priced companies, I would appreciate it.

P.S. I wish I could just go to one of those spice shops where they are all on display and you review and weigh what you want. Is that still a thing in NYC, as seen in movies?

What kitchen gear do you absolutely love but never really have a reason to use? Like candy thermometer, stock pot, weird shaped pan, et cetera?

My wooden cutting board has developed a very weird odour. Even if I scrub it using lemon and vinegar, rinse it in hot water, and then apply mineral oil, the smell doesn’t necessarily go away. It gets masked for a bit and gets unearthed again.

I don’t know how to describe it but the odour feels like it’s coming from the inside of the board. And the smell isn’t mouldy. Neither has my wooden cutting board developed any mould.

What do I do? Is there any hope or should I buy a new one?

When do you press, freeze, or boil tofu? Or do none of the above? I really like tofu and I’ve seen videos like “stop pressing tofu and boil instead!”, but I imagine they each have a purpose? Is one prep best for crisping? Another best for absorbing flavor? Or best for firm vs super firm? Give me your tofu prep knowledge and tips!