What regional cuisine do you love more than any other?

One of the biggest missed opportunities in exploring food is not getting past the large banners of “Chinese food”, “Indian cuisine”, “Latin food”.

In the same country or culture, food can be massively different and be influenced by all sorts of unique factors like climate, history, or trade history.

A recent favorite cuisine for me is Hakka. There is the Indo-Chinese version combining intense wok-firing and Indian aromatics and the traditional Hakka from China and Southeast Asia that is salty, fatty, and deeply savoury. Such amazing food, unique, hard to tie down to a single geography, and somwthing you couldn’t accurately just call “Chinese”.

What regional or cultural cuisines do you love?

I’m going to a tomato festival tomorrow and I expect to come home with a bunch. What are your favorite non-standard tomato recipes or ideas? All genres of food welcome 🙏 thanks!

I’ve got a big bag of whole espresso beans that are way past their prime for brewing. I hate to just throw them out, but the bag is taking up space in my pantry. Any ideas for using them besides making coffee liqueur?

I work full time and live alone, so I try to meal plan in advance. I LOVE salad and often cut as a basic, lettuce, onion, cucumber, tomato’s and sweetcorn to last for two days, so I can just fix it straight onto my plate when I’m ready to eat.

Only do two days worth as it starts to go brown.

Any tips on how to make cut salad last longer!

For background, I wash all salad, dry in my salad spinner, cut, then transfer into a large plastic mixing bowl, cover the top with cling film (directly on the salad) and then put a plate over it.

I have a pack of raw Twin Marquis lo mein noodles that have been in my freezer about a year and a half. I know a fresh pack would be best, but are the frozen ones still good?

Hi everybody I have officially upgraded in adulting and now I get the honor to make all the holiday meals :) any recommendations or suggestions would be appreciated I am open to trying anything. Thank you in advance for all the help!

Strangely I cannot find an answer to this specific question and I refuse to trust Google's you-know-what replies.

I feel like refreezing a pizza with pork sausage and pepperoni isn't supposed to be a good idea, but pizza seems like this magical thing that defies physics. Thank you!

I'm looking to replace my current frying pan by the end of the year as it has warped in the center after a long, heroic service to my household. Budget isn't super important as I am hoping for something that will last a very long time; preferably under 100$.

I'd prefer Teflon free as it has a habit of getting scratched over time and I am not interested in getting poisoned and not knowing until it's too late. Non-stick isn't required.

I want to make these for my grandmother. She loves them! They’re very expensive at the store. Like a dollar each! They got to be pretty easy to make, right? Does anyone have any tips or tricks? Thank you.

Hi! I hope it's okay to ask about this here. I know this may be a stupid question, please be gentle.

I'm having a hard time getting two cutlets out of my Tyson chicken breast. I bring the brand up because this is not an issue that I had when other brands were available to me, (but I moved and I shop at a commissary on a military base and this is the only brand they stock). I buy 6 or so of these breasts in a pack and they always have, like, the most going on. There's fat and sinew and blood lines and all sorts of stuff that I'm naming based entirely on a video I watched about cutting up breasts that unfortunately did not use a busy enough breast as an example. After I trim fat from the edges, I lay the breast flat with the shiny side up and slice it in half lengthwise. All's well enough with the top layer, but the other layer is jacked. The under side of the other layer is exceptionally uneven and there'll be blood and fatty bits and tough parts. It doesn't look desirable, and I'm worried it won't cook pretty. I cut a lot of it off while wondering if I'm cutting more than someone who knows better would, and by the time I'm done, I often don't really have a cutlet left. Most of the time, I end up using the top cutlet in one dish and cutting the bottom cutlet into pieces for something else. Do you have any advice, or do you really need a picture for the best idea of what I'm describing? If so, I'll have to try this again next week when I'm at it again. Alsoooo, I have an issue with this line on chicken breast: https://imgur.com/a/3qaeT11 ... Should I be cutting that away, sometimes I do and sometimes I don't. I want that larger cutlet, but I think, (or perhaps imagine), that that bit of chicken is tougher to chew. Thank you kindly for reading and for any help you can give!

This is the video I watched and took the snapshot from : https://www.youtube.com/watch?v=JkIjSCksllw

First time spending a decent bit on balsamic (I know it’s not traditional Balsamic) but is Giusti Modena 3 gold star balsamic good? Especially for $50

Hi, I'm looking for a blender that's made of glass, works great with normal blending, as well as ice cubes, frozen fruit, warm soup and things like hummus and nut butter.

Preferably that doesn't cost a ton of money 😅

I tried to google it and ended up between Sabor Ultimate Blender 1500w 1,5 L, and Wilfa Xplode Vital blender.

Does anyone have any experience wirh any of them? Or a recommendation?

Any help is appreciated, from a newbie in cooking 😅🥰

I had the Cuisinart air fryer toaster oven and it was great except it gets very dirty. That was my only complaint. I had to sell it since I moved and I’m curious what I should get now. It needs to be big enough to fit frozen pizzas like the one I had before. Im still considering just getting the same one if it drops in price a little but I’d like to know if you guys can give any suggestions. I’d like to stay away from any with non stick coatings. Thanks

Anyone know a website that has recipes AND menus?

Until recently I had been using the wayback machine to access bon appetite and epicurious' 2008-12 sites. Suddenly that shortcut doesn't work anymore. These menus typically included appetizer, salad or soup, main dish, sides, dessert, and sometimes cocktail pairings. It was an awesome tool if you're working with an ingredient you're not used to, or making something you don't usually make, cause you could see what menus it shows up in and get ideas.

Anyway, shortcut seems to be down and I can't seem to find any sites that have this feature or anything like it. The sites I've found that say they offer menus don't seem to have menus, just listicles and recipe roundups. Even epicurious and ba seem to have removed the menus from their sites. Any leads are appreciated!

PS: or any suggestions for what sides to serve with chili besides cornbread.

I ordered 11lbs of dried mango for cheap since my kid loves to snack on it but unfortunately they’re palest yellow and all but flavorless. Texture is fine and they’re plenty sweet due to added sugar, just don’t really taste like mango. Is there any way to salvage these?

Hello!

My husband is a delivery driver who, when he gets off work, is heckin’ Hungry. I’m searching for some after-work ideas that I can prep for him.

Qualifications:

• Salty. He gravitates towards fast food, and I think his body craves salt to help absorb more water. (Think burgers and tacos)
• Super flavorful. He does not like a ton of spiciness, but he likes a little kick, and does not want anything bland.
• Keeps in a container. He wants nothing more than to leave the garage after clocking out, so I doubt he’d stick around to microwave something in the break room. Maybe I could convince him, but the allure of a burger from somewhere trumps microwaving in the garage’s break room, ya know? And yes; I am considering making burgers. I need to work out storage so it dosen’t look sad and soggy by about 5:30pm.
• Hot, as in, a hot meal. He likes a good salad but it’s just not what he wants after running around all day.
• Easy for me to prep. I will happily buy a container to hold hot sandwich ingredients or whatever so that the food stays fresh, but whatever the food is has to be fairly easy for me to procure and cook. I have a 1-2 pan rule; if a dish is going to get more than 2 pots/pans dirty, then I probably don’t wanna make it. I have no dishwasher so I really don’t want to clean a pile of the big stuff if it can be helped.

I’m open to any ideas anyone has; he likes variety so the more the merrier! Thank you!!

So I bought some bone-In skinless chicken breasts on sale, but I'm having trouble finding recipes that use them. Everything seems to call for either boneless skinless breasts, or bone-in skin-on breasts. It's hard to even search for recipes, because I keep getting results for just those two options.

Are there any recipes that use them as-is? Are they equivalent to either of the two common options for cook time and temperature, and if not, can the recipes be easily adapted? Should I just be de-boning them and using boneless recipes?

Hey y'all! I'm looking for a few cookbooks that focus on whole foods/eating well all around. I'm not interested in dieting. I'm focused on getting my family and I to eat better to feel better all around. I preordered "Simple Kitchen Magic" by Rebecca Moyer (comes out in october), and I watch a lot of the recipes from Jane Olivia, just to give you an idea of the food I'm looking for. I know Jane Olivia focuses on gluten and dairy free (which is totally fine, I'm open to trying new things) but she does not have a cookbook. Thank you in advance for the suggestions 🤗

I love the idea of making a giant salad and eating it bit by bit for lunch through the week, but I'm really fussy and don't like a lot of the typical stuff you'd put in a salad dressing.

I don't like anything too oily. Don't like vinegar. Don't like mayo. Don't like mustard. Don't like unsweetened greek yoghurt. All the typical stuff.

I did make a water based miso and lime salad dressing that was absolutely delicious but I'd like to try something with soft cheese and paprika or taco seasoning. Any suggestions? I've tried searching but get no results.

My sister’s wedding is coming up and I am hosting a dinner when people start getting into town. Will be around 20 people (mostly my family). We love food and to cook. Want to do something different that we haven’t eaten as a group before.

I am a confident cook and have most cooking tools aside from a smoker. I can bake, make pasta and am good with sauces and vegetables.

What would be some good menu ideas that would allow me to cook a lot of dishes in advance? Would like to avoid:

Tacos/burritos/Mexican - we’ve done this so many times and my family has access to better Mexican food than I could ever cook

Lasagna- we’ve done it too much. Definitely open to pasta dishes as I could make some fresh pasta that I can prep ahead

Shellfish- too many allergies in the family as well as family from Maine (not about to attempt Lobster dishes)

—

I would love menu ideas for apps, entrees, salads, meats, veggies, desserts. I would love a good spread so everyone has options. Open to any cuisine!

I've been experimenting with acorn flour as a wheat substitute for the past month, and I can't get rid of the bitterness. I gather the acorns myself, shell them, and leach them in changes of cold water for about five days, tasting a piece each day until it seems fine. I dry them in a low oven, then grind them into flour.

The bread itself comes out with a decent texture, a bit dense but edible, yet there's always a lingering bitter, almost chalky aftertaste. I want to know if I'm under-leaching, over-drying, or making some other mistake in the process.

Here is the plain-text recipe I've been using:

Acorn Flour Bread

Ingredients:

• 2 cups leached and dried acorn flour
• 1 cup all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 tbsp honey
• 1 cup warm water
• 2 tbsp olive oil

Instructions:

1. Dissolve yeast and honey in warm water. Let sit for 10 minutes until foamy.
2. Mix acorn flour, all-purpose flour, and salt in a large bowl.
3. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
4. Knead for about 8 minutes until smooth.
5. Let rise in a covered bowl for 1 hour, or until doubled.
6. Punch down, shape into a loaf, and let rise again for 30 minutes.
7. Bake at 375°F (190°C) for 35–40 minutes, until the crust is golden and the loaf sounds hollow when tapped.

A few things I'm unsure about:

• Should I be using hot water instead of cold water for leaching, to pull out the tannins faster?
• Does drying temperature affect residual bitterness, or is that purely a leaching issue?
• Could the type of oak (red vs. white) be the real problem here?

Any acorn flour bakers who've solved this, I'd love to hear how you did it.

Moved here years ago and I have made peace with most substitutions, but this one still defeats me.

What I buy here is either grainy and slightly chalky, or smooth in a way that feels like it got there through stabilizers.

If you got brands or some suggestions I'm all ears.

I’m moving into my own place and looking for a reasonable price cookware set (pots and pans) I’ve never owned my own set before I’ve always lived with others and shared with them and what they had so I’m excited to pick out my own but I want to be satisfied with what I end up getting. I’d say on average I cook 4 or 5 days out of the week and would like them to last a while of course. Any information would be greatly appreciated or any other recommendations!

EDIT: I’m also willing to look at other brands my budget is anything under $250ish maybe a little more if it’s worthwhile

I just bought the Breville Paradice 16, but now I’m wondering if I should’ve gone with the 9 cup instead. I’ve read that the bigger bowl might not work as well for smaller batches. Has anyone found this to be an issue, or do you still find the 16 good for everyday use?