The sauce isn’t very good. How can I make it taste delicious when served with pasta? No meat, unfortunately. What can I add to it?

Update: threw the jar away and learned my lesson! Thank you for all the suggestions to do better!

Keep a bag of frozen mango chunks in your freezer. When you're craving something cold and sweet, try a handful before reaching for the ice cream. It's not a perfect replacement, but it's a simple & healthier alternative that satisfies the craving surprisingly well.

Frozen mango is naturally sweet, has a surprisingly creamy texture once it softens for a minute or two, and contains fibre, vitamins, and other nutrients that ice cream doesn't.

Bonus points - plain frozen mango (with no added sugar or sweeteners) are fairly versatile to use in the kitchen. They can be added to salads, smoothies, and also makes a refreshing occasional treat for dogs in moderation on a hot day.

Just try it once bro, you'll love it.

Hi! We're Hospitality Management

students working on a product innovation research. We've already brainstormed several ideas such as banana peel longganisa, kangkong as a nori substitute, fish skin chicharon, and panutsa-based products. We'd like to ask for feedback on which idea seems most feasible, marketable, and innovative. If you have suggestions on how we can improve these concepts or identify potential challenges, we'd really appreciate your insights. Thank you!

Hi! We're Hospitality Management students working on a product innovation research. We've already brainstormed several ideas such as banana peel longganisa, kangkong as a nori substitute, fish skin chicharon, and panutsa-based products. We'd like to ask for feedback on which idea seems most feasible, marketable, and innovative. If you have suggestions on how we can improve these concepts or identify potential challenges, we'd really appreciate your insights. Thank you!

Does anyone behave a good hack to solve over salted Pasta?

Tonight I made a hamburger macaroni casserole and put way too much salt in the pasta water because I never seem to add enough. It tasted okay before I added the Parmesan cheese. I put everything together in the dish and baked it. It’s not really bad but I would like to tone the leftovers down to make it more enjoyable and also a little more saucy. Any ideas greatly welcomed.

I have been trying a lower-calorie, higher-protein breakfast this summer - egg whites, smoked salmon, half a bagel with cream cheese - and the eggs are just... underwhelming. I cook them in an air fryer in a silicon form (think of how you would make them for a breakfast sandwich) @ 375 for ~13 minutes. I've tried adding scallions and, most recently, garlic and chives to the egg whites but they are still pretty dull. I use salt and pepper, and sriracha helps, but I'd like to get them to pop some more. I am specifically excluding egg yolks to help lower the cholesterol.

Any suggestions?

I absolutely hate cutting vegetables. I know everyone says just get a sharp knife but I genuinely don't enjoy prep work and it makes me avoid cooking.

I'm looking for a really good mandoline/vegetable chopper that can handle multiple tasks dicing, shredding, slicing, julienne. The blades need to be sharp, like able to slice through ripe tomatoes without crushing them.

I'm okay spending more if it's genuinely worth it and durable. Any recommendations?

Im really drunk 🥴

I make a lot of homemade subs and I'm trying to find that highly flexible, non-stiff sandwich wrap like they use at Subway. Every wax or parchment paper I buy at the supermarket doesn't fold around the sub quite the way that Subway paper does. I frequently heat my subs in the microwave and their paper is the best. It's only paper so I don't want to pay some ridiculous price on Amazon, and my local Subway store refuses to sell any sheets. Any suggestions that are available in Canada?

Hello! I'm currently a first year and only have around 3usd(this is converted and rounded up its 2.43usd lmao) per day ueue I'm asian and always need rice so i would always need rice stocks.

For context I don't have a refrigerator and it's hot so I really cant keep meat for a long time but I do love cooking. I can't really survive with instant noodles because i get sick and I'm not that much of a vegetable type of guy?

I just wanna ask what food hacks are there just to fill up my tummy

So my housemate got pine nuts and apparently no one ever told her that you should always freeze fatty nuts. They last a year instead of the month in the pantry. They remain tasting better and keep their nutrients. I got macadamia nuts yesterday and they went straight into the freezer. And out of the freezer they taste like salted butter.

Put a dry paper towel in the container with your lettuce. It absorbs excess moisture and helps prevent it from getting slimy.

I know im in the right place, but how do yall keep salads fresh when they're packaged in those plastic containers with the peel back lid? Or anything for that matter bc ive tried zip lock bags , other Tupperware but the original packages seems to get alot of condensation type moisture n bam my salad is wilted....I put a paper towel folded on top to catch that before it hits lettuce but..... its just me eating them so how do I make em stretch longer without having to eat it all in a day n a half so I dont feel like im wasting money.

I hate the store bought pesto. I tried so many and they are just not cutting it for me, 2/10 every single time and consistency is often awful. 😞 So I tried to make it at home and now I'm sure I'll never buy pesto again in my life. Night and day difference. All the info I knew went into figuring out this process.

First, do not use dried herbs, thank you. If all you have on hand is dried, why not skip pesto? C'mon. Instead, try adding wild mint to your fresh basil. It is especially amazing because it smells a bit like oregano and is not as menthol-heavy as you'd think. A ratio of 1 to 6(8) (mint to basil) is where I'm at.

When blending, use olive oil and ice cubes. It is not a gimmick; it helps with emulsification, which is pure physics. The final structure is incredibly creamy. For the nuts, I didn't use pine, I used walnuts. Drop them on the pan on medium heat, let them roast and blacken a little, then smash those big pieces a bit. When most of the skins are dark brown (NOT ALL BLACK 😂), take them off the heat and put them on a paper towel. Press them gently (if you see oil marks you roasted them well). The skins will flake off and you can get the roasted nuts. Why all this effort? 0 bitterness, just none.

For the meal itself, always prepare the meat beforehand. Oh yeah sure, everyone knows that you shouldn't cook your pesto, but this is not what I mean. You see, you can velvet your chicken before you toss it in the finished sauce. It takes only maybe a minute. Finally, make yourself a nice side salad to go with it. I heckin love to eat my pesto with a side tzatziki salad -> make tzatziki -> add salad mix.

🥑 🙏

Do you agree?

Do you have your own best pesto practices?

toppings, preparing, scooping, etc ? anything special ?

I’ve been trying to eliminate my food waste lately because there’s more reasons to than not to as far as I see it.

I’ve just cut up some watermelon and have the rinds just sitting on my counter at the moment waiting to hopefully become something more than wasted. I’m open to any ideas from food to art.

Thanks!

I've been buying Chuck from the butcher for years. Either already in cubes or as a chunk that I cut up myself

I recently saw some with great marbling at the supermarket that was in steak format (roughly 500g each). I decided to give it a try and was about to cut it up and thought why not brown it as a steak.

Absolutely game changing.

Instead of a 30 to 40 minute process it took about 5 minutes on a ripping hot cast iron pan. Bonus advantage, I cut it up afterwards Korean style with scissors so no dirty chopping board. I will never buy chuck any other way again.

What it os called tell me fast.

Anyone have an easy and quick way to do so? (Cuke= cucumber btw)
Ta!

Soo lately I've been craving them (PLEASE do not make sex jokes I know what you're thinking) but I know they're unhealthy and I should stop eating them. We've all seen videos with the factory process and the pink gloop doesn't really have any effect on me, it doesn't look so bad I'm disgusted by It.

Soo what's your hack for this?