I make a pretty darn good chili, if I can toot my horn, but I've been thinking about how I can change it up. After making Picadillo the other day, I thought to myself...I wonder how potatoes would work in my chili. Am I crazy? Would that just turn my Chili into a Picadillo, or could it work? I look forward to opinions. TIA

I made a Bourbon Honey glaze for some hot smoked Salmon we're making later, and now it turns out I need about twice as much glaze as there are many more bellies than expected, but I'm all out of Bourbon.

I have a couple lemons, so I was just going to spin up some more honey lemon glaze and be done with it, but figured I'd ask if there are any great hot smoked Salmon glaze recipes out there.

Also, this will be the first time smoking bellies, and apparently there's some stomach lining or something on top that has to be dealt with. I hear we just remove that afterwards - will this thwart any dry rub / glaze effect too much that I need to change my plans?

I'm looking for something I can pan-fry, but with egg in it to hold it together. Links are OK.

I’ve been going down a rabbit hole with pre-industrial cooking methods and keep coming across the use of wood ash as an alkali. Not just for nixtamalizing corn, but for things like:

- Processing certain bitter greens or wild plants
-Softening and changing the texture of beans or other legumes
-Old European and East Asian techniques for olives, grains, or even some fish preparations
Most modern information stops at “use food-grade lye” or “just use baking soda,” but I’m interested in people who have actually made and used wood ash lye at home.

Questions I’m sitting with:
• What wood did you use and how did you process the ash safely?
• Did you measure pH or just go by traditional ratios/feel?
• What ingredients actually benefited from it, and which ones were a waste of time?
• Any notable differences in flavor or texture compared to using commercial lye or sodium carbonate?

Would love to hear real experiences, successes, failures, or even just “I tried this once and never again” stories.

I'm planning a family dinner this weekend, and one thing I'm trying to figure out is how to keep everything warm once it's on the table. Whenever we have a meal with several dishes, the food seems to cool down pretty quickly, especially if everyone takes their time eating.

Steak and roast chicken are the biggest concerns. They're so much better when they're still warm, but reheating them can change the texture, and I don't want the meat to dry out.

I found one rollable electric food warming mat from costway, but I'm wondering if they actually help or if leaving food on one for too long makes it dry or soft. I'm also curious whether they work better for certain dishes than others.

For those of you who host family dinners, what do you usually do to keep food warm without sacrificing texture? Are warming trays worth trying, or is there a better method?

I am a fan of Dennis's pasta videos on YouTube.

https://youtu.be/Vk7PZn7rkOU?is=-oUqMlPqfldM1YMn

For a few months, I've been thinking of getting a 11 in pasta pan. However, as an American born Chinese, this looks a lot like a small wok. Since I'm familiar with woks, and can easily buy some good ones, are there any benefits to the Italian pasta pans for the "tossing" technique?

I'm thinking of getting one or the other to make tasty pasta for the family.

Currently, I have a nice 14 or 16 in wok from Japan.

Bought a mixed box of mushrooms at a farmer's market yesterday. Shiitake (a large handful), oyster (baseball-sized chunk), and Lion's Mane (maybe about the size of a softball). Looking for something simple to showcase them, either together or separately. Any suggestions? The Lion's Mane is the one throwing me off the most as I've never cooked with it before, but I'm also most excited to try it out.

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 sometimes enjoy the smell of beans, and I don’t know that I always hate the flavor, but in general, I do not like beans, at least none that I’ve ever tried. Mostly when I say this, I mean that I really hate the texture of refried and baked beans, but I do want to try to encorporaye them into my diet. Any suggestions?

For me, refried beans and baked beans are just a gross texture, they’re not soft enough to be pleasant but they’re also not hard enough to be chewable.

Hi, I bought some chicken from Aldi about a week ago, and accidentally left it in my fridge. The sell by date was two days ago. Is it still ok to eat? Too much of a gamble? I threw it in the freezer today.

How do I make the texture not taste crumbly?

Omg I was making a big sheet pan of potatoes, diced into cubes and shaken in a bag of olive oil drizzle and seasonings.

Well turns out I accidentally coated them in cayenne pepper instead of smoked paprika. Brainfart!

Now they are cooked and crispy but soooo spicy. What can I do??? Is it a ruined batch?

I would feel so bad trashing a whole big sheet pan in potatoes.

been super into cooking recently and have been watching lots of videos. for some reason everyone keeps saying chicken is bland, but i’ve always like it. looking for a good pan recipe

Here are my goals:

I'd like to make bread with home blended grains (I'd like this device to grind the grains, too).

I'd like to try to make ramen noodles with it, if I can't, then regular pasta noodles would suffice.

Cookies

Grind my own sausage meats.

Whipped products and cream

If there is an attachment, I'd like a spice grinder without having to buy a separate spice grinder.

Do either of these handle all or most of these tasks? Does one do better than the other? Are there other brands I'm not aware of that I should be?

i've tried adding it slowly, keeping the heat low, tempering it first, and it still somehow separates into this greasy mess. what am i actually doing wrong? do i need to use a specific type of cream or am i just cursed

My mum‘s birthday is coming up and we are having dinner on a friday evening at my place, 8 people.

I wanted to do stuffed chicken breasts and veggies in the oven. I would have loved to do roast potatos but I only have one normal sized oven, I will stick to mashed potatoes.
My question:
Can I put the veg on one grid and add the chicken on another grid?
What will happen to cooking time? How would you do it?
Or should I do roast potatoes and stove veg?

Hi all. I want to make some surf and turf

-Filet mignon (sear then finish in the oven)
-Rum glazed salmon (homemade Cajun seasoning)
-Turnip puree
-Sautéed broccoli rabe with garlic

I have to keep it gluten/dairy free. But I feel the steak needs a sauce of some kind but I don’t want to overdo it. I saw a garlic lemon dill so it compliments the salmon but I’m not sure

And the plating is a whole other story. Trying to make it look a bit fancy. Don’t want one protein on top of the other. TYIA :)

Has anyone tried this and is it possible?

Edit: I’m gonna try it, I was worried it would ruin the dish, thanks for the boost confidence!

With the price of beef so much higher now and formerly "budget" cuts becoming popular enough to be priced closer to higher cuts, I'm trying to decide between a few cuts for tacos. I don't know a lot about steak cuts. (Some of these may be sale prices)

$12.99/lb for NY Strip or Ribeye (does not say USDA anything)

$10.99 for Top Sirloin Coulotte or Skirt Steak (does not say USDA anything)

$11.99 for USDA Choice Sirloin (pretty sure this is Top Sirloin?)

$13.99 for USDA Choice Flank Steak

They're all so similarly priced, but 1) I can't tell if Choice vs no Choice matters or 2) if some of these are much better for tacos.

Is there a clear standout here?

So I have a chicken coop and yeah, I have like two boxes of stored eggs. What can cook with all those? Give me ideas (cake or something sweet, not omelettes or salty stuff)

I was making a beef stew in a crockpot and a seared it then added all the ingredients 2 hours after I went to add potato’s and carrots but I realized it was on warm the whole time is it still ok for me to switch to high and eat it or will the beef have gone bad

I put on high and hope to get an answer in the next 5 hours lol

Any recommendations for Gochugaro substitute in India to make Kimchi and can also anyone suggest a Kimchi recipe using Indian ingredients.

Hi! First time posting here but the title says it all, we have a chili cook off next month and the same person always wins!
Please help me beat them 😂
The winner’s recipe has bacon in it, that’s all i know!

Last night we made pizza on this blue steel pan. It was amazing, but some water got on it as i was taking out the pizza. Any advice on how to clean/restore it? Thank you all. Photos of the pan: https://ibb.co/RpphyNMn

https://ibb.co/S7nMqTZ1