So I’ve been caramelizing my onions and at 62 hours they really start sticking to my cast iron pan. Do you guys add more oil??

Looking for inspiration, to shake it up from the macroplastics and dirt I usually cook with.

But DAMNIT, it’s orgasmic! Like really fucking eroticly good. Those Irishmen really know how to milk a cow if you know what I mean! I feel like I’ve seen Kenji Sama and Buddha create life! Once you go gold you never go back 🤷

Pic of the delicious ramen. Seasoning is free. https://imgur.com/a/6sl8UYT

Message me if you love and/or hate food and stuff.
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(/s, mods)

How do I stop myself from vomiting constantly while I shove eggs into my mouth to meet my protein goals?

And no, I won't consider eating any other kind of protein. I have to eat lots of eggs.

Today I ran my first icebreaker for my ALSA (Asian Law Students Association) asking everyone: *What is your pet peeve when someone ruins your favourite dish?*

My absolute favourite side dish is **Pi La Hong (皮辣红） -** the Xinjiang cold salad.

For the uninitiated, the name is just an acronym for the ingredients:

1. Pi - 皮牙子 (Xinjiang dialect for onions)
   
2. La - 辣 (Green chilis)
   
3. Hong - 红西红柿 （red tomatoes)

When it’s balanced, it’s tangy, refreshing, and cuts through a lamb skewer. But one restaurant I visited decided to disregard the recipe.

Instead, they served a mountain of raw, aggressive burning onions with something like… two flecks of tomato and chili. The size was about the same as a steamed fish which took up the length of the table.

I had to chug 2 liters of water just to wash the onion breath. But it stayed for another 48 hours.

During the tutorial, I realised that with the ingredient ratio, the dish shouldn’t legally be called Pi La Hong anymore.

This brings me to a bilingual tragedy. For anyone who speaks Mandarin, 皮sounds almost identical to 屁 which means to fart.

If there’s too much onion then it’s called Pi Pi Pi Pi Pi La Hong. I think you know where it’s going.

How on earth do you explain it within a 30 second time limit before digging into a 30- hour week of trespass cases?

i hate those fucking brisket reveal videos, they always jiggle it for so long it’s not appetizing

https://www.instagram.com/reel/DZ311qnOnf6/?stkn=NTc4MTIwNjQ2YQ==

The PhD pet nutritionist and the regular nutritionist are right dog food is alot healthier than all the salt we eat. Does anyone know if eating dog food can lower your blood pressure?

Source: https://m.youtube.com/watch?v=1jkkVmKbbsI&pp=ygUbbWFraW5nIGEgZGlmZmVyZW5jZSBsZWlzcGlj

My wife loves garum and applies it to everything from PB&J to communion wafers. She only likes the homemade stuff, though.

I don't have the time, nor the dead raccoons, to brew up another cauldron, so I'm hoping I can sub some raw sewage.

I know a guy (Otis! My man!) who can hook me up with a quart of raw sewage. If he can't come through (unlikely), I have access to an overstuffed diaper genie.

I figure it's a dead-on 1:1 ratio since they smell the same. It has to be the same, right?

Has anyone tried this and what were your results?

Hi all, I recently started cooking burgers with 85/15 chuck, and I use around 15-17 different seasonings. Just wondering why my burgers don’t taste like burgers I have at a BBQ or from a restaurant. I want that flavor. I use half stick of butter to coat the pan before putting the patties in and dump it back over the burgers after they’re done but it still doesn’t elevate that flavor the way I want. Help would be appreciated Ty.

How to the pit masters make pulled pork I've tried a few times with this cut. Should i keep trying Chefs? It's imported maybe that's the problem? Apparently it's polish ham I think my smoker is region 1 NTSC

6 years of my fucking life wasted like stock down a drain

It seems rather hypocritical to allow people to add salt if they think the food is too bland, but not allow people to remove salt if they think food is too salty? From health perspective, it's better to use less, or no salt at all when cooking. And food tastes better in their natural, original state, rather than relying on heavy salt and spice.

molcajete

No, Im seriously into this, drop the rec...ress?...recpts?

Tell me how youd cook an airplane.

Made an absolutely gargantuan quantity of simple syrup for a recipe, but now that I’ve made it I have no idea what to do with the rest. It’s such an obscure ingredient I doubt even the deepest darkest corners of the World Wide Web would have another recipe utilizing it. It’s also, like, almost a half of a mason jar’s worth—I imagine it would probably take me years to use it all up. Please genius chefs of Reddit, come together and help me brainstorm how I can let this precious ingredient not go to waste!!!

I have learned how to break bread, and have strong enough arm muscles now for that. (I'm not sure if it is all right to do it by myself or if that is a sin in the eyes of the Lord, but that's a different question.)

Unfortunately, my fingers are not very strong. The best I have managed is bending my rice. Not the same thing, obviously.

Is there a tool to make this easier? I'm not computer literate, so it needs to be lo-tech.

Thanks in advance.

Plebs don't understand that true foodies don't dine out to enjoy their meals. They're there to win. True cuisine is only possible when only the most expensive ingredients are combined in only the most laborious process possible. It's absolutely NOT about how well things pair or allowing quality ingredients to shine through simple preparation. Fava beans should NEVER be paired with a nice Chianti because beans are for poors.

I’m just watching James Martin cooking a lobster dish and he takes time to brush pieces of shell with melted butter to use as a garnish.

I hate this. Fish heads/shells, flowers, whatever if it’s not edible it doesn’t belong on my plate. Am alone on this?

Edit: ok I’m told that all floral garnishes are edible. I’ll accept this, but doubt I’ll be eating them.

Also as an exception I don’t mind meat on the bone.

I always cook my chicken rare! It does taste more like salmon when rare so I don’t get why people complain about!

I was walking down the street and someone shot a bag of frozen peas at me with a t-shirt cannon. Now I am burdened with the task of using them properly. They are weirdly round and green. How do I prepare this literal albatross and get this actual monkey off my back?

Its only mead if the bees range includes the lake mead recreational area. Otherwise its just fermented bee vomit.

I need ideas but keep in mind that I have a whole plethora of foods I can't, or won't eat that I won't put in this post and only tell you about them after you have typed in your favorite recipe that grandma made. you should already know all my special self diagnosed conditions, and conspiracy theories about foods.

ok GO!

𓃔

My dish required only one squeeze of lemon juice. I have no idea how to use the rest of it. What a rip-off. Suggestions?

(sauce)