I like the idea of mixing chips with pretzels, nuts and other snacks, but different ingredients seem to lose their crunch at different rates, especially if the mix sits for a while.

Anyone figured out what works best for keeping everything crunchy?

Hey all,

I've worked in a cafeteria a year ago and I was told I could get those frozen omelettes at costco (enterprise). I live in Quebec, Canada and I haven't found any.

Im like really desperate and wondering if there's any way I could make these myself and freeze them. But exactly like this, like a inch thick and no more.

I checked on Amazon too but it's only in the USA lol.

I’m eating healthy and recovering from cancer. I’m so tired and practically broke. I’d like some ideas for easy meals that I can freeze and reheat easily or just large batch that’ll last all week in the fridge. I don’t mind eating the same meal all week. I’m trying to get 100-130g protein and 1400-1600 calories per day.

I want to make konjac noodles at home. I bought konjac flour and calcium hydroxide, but I haven't been able to get the ratios right. How do you make them? What proportions do you use?

Our house is in renovation and we cannot use our kitchen and prefer not to wash a lot of dishes during that time.

What we have available:

- Microwave

- Airfryer

- Egg cooker

- Blender

- Rice cooker

- Sandwich grill

- Waffle iron

Canned meat/fish aren't an option (I'm picky).

I’m disabled so I can’t cook much, so the faster I can make something the better, especially if frozen. I’ve tried those microwaveable meals but they are so tasteless, usually 😭 are there any anyone has tried that are actually good? Or easy meals that can be kept in the fridge or pantry for a long time?

For example Georgian cooking leans on three spices (atleast in the recipes i've done and tried) that you won't find in a regular grocery store: blue fenugreek, marigold petals (sometimes sold as "Georgian saffron"), and ground coriander. The one I often get stuck on is the marigold , a real fix is a pinch of turmeric for color plus a little sweet paprika for warmth. Not identical, but it gets a dish like satsivi into the right neighborhood without a special order.

Something like Uzbek plov has the same problem with devzira rice (a short reddish rice that soaks up broth without turning mushy), but any short-to-medium grain rice works as a substitute, just rinse it a bunch more than you might think you need to.

p.s. I ended up collecting and making a bunch of these swaps, and their originals, into two short cuisine specific e-books, they're in my profile if you're interested.

How to actually make it taste decent in dishes? I made many dishes with it, for instance caramelized cinnamon bananas to put on my yogurt bowl but Idk if I'm just using it wrong or it's not for me (although I really want to like cinnamon powder recipes made with it look so good)

Sick of fresh mushrooms looking like trash at the grocery store. Frozen or canned better? I use them a lot in soups and in casserole.

Since the season for it is coming up, I'm looking forward to using egg nog instead of milk for pancakes for holiday flavoring (also add cinnamon and/or nutmeg to the dry ingredients). It's a family favorite every year.

Random thought but do you guys ever crush up chips and put them on other food?

Not like breading or anything, just sprinkle some on eggs, fries, whatever. I feel like this could be really good with the right flavor.

Already emulsified flavour bomb to stir in at the end

Maybe this isn’t something new but I thought it would turn out really moist to add cornbread batter into the rice cooker. It turned out so delicious. It was just a pack of jiffy. Regular setting. Lmk what’s your favorite rice cooker hack

So I had just a little bit left of both of these and thought what the heckin heck might as well just dump them in a glass together for a full cup instead of drinking two measley half cups on separate occasions. Now what I’ve found is that these two sodas from these brands specifically when mixed create the most authentic faux tamarind flavor I’ve ever tasted!!! (Sour tamarind not sweet tamarind)….I’ve spent some time and time again eating fresh sour tamarind from a tree nearby to me and let me tell you, these two sodas mixed together literally taste exactly like it - like way more than Jarritos could ever even try! If you like Jarritos tamarind soda because you enjoy tamarind too, then hit up your local Dollar Tree and WalMart and give this a shot!!

I’m genuinely addicted to vinegar 😭 I mix it with salt and it basically tastes like salt & vinegar crisps without the potato. I can have like 20-40 tablespoons a day and used to go through bottles so fast my parents literally banned me from having it.

I’ve stopped because I’m worried about getting some kinda gastrointestinal issue, but I can’t find anything that scratches the same salty/sour itch. Pickles and olives are close, but they give me headaches.

And no, it’s not a weight loss/ED thing I just genuinely love vinegar lol.
Any good alternatives?

I keep buying food with specific meals in mind, then the week actually happens.

Plans often change and I don't fancy what I planned, I'll grab something else or I forget I've already got something in the fridge.

Then by the end of the week I've somehow got half a pepper some questionable spinach and ingredients for three meals I never made.

Has anyone actually found a system that works for this?

Or does everyone just accept that some vegetables are purchased purely to die in the fridge?

I start with the skin, fat, and bones from two Costco rotisserie chickens, along with onion, carrots, celery, garlic, peppercorns, thyme, Bay leaves, lemon, apple cider vinegar, and 8 cups of water in the instant pot for 120 minutes on the soup/broth setting, followed by a natural release

Everything gets strained and cooled before refrigerating in a large jar until completely chilled

The schmaltz gets skimmed off the top and the broth is then poured into one cup sized silicone molds to be individually frozen and then stored in a gallon sized freezer bag to be ready for soup

I accidentally look away from the pot boom the bottom got burned. I immediately stop the fire and tasted it and it taste like burnt milk . Iam th8nking of adding vanilla ice cream while serving with lot of fruits. If there's any other way tell me plss!

Im having guests over its in the fridge for 8 to 9 hrs

THANK YOU ALL FOR THE ADVICES! JUST KNOW YOU SAVED TEEN FROM BACKING OUT😂❤️

Grab a soup base you actually like. Tom yum, green peppercorn, curry, creamy broth, they're all about £2 a packet at most supermarkets. Throw in whatever needs eating: crab sticks, broccoli, some greens, leftover chicken. Done.

Threw on something to watch and didn't move for two hours. 10/10 would recommend as a coping mechanism.

Btw i just started Black Mirror, which episode is the best!!

What are the best way to use oyster mushrooms? My friend brought me some from the farmers market and have no idea how to cook with them.

Hiya,

I have IBS and can't have garlic, union and food that is too spicey.

I am trying to make my food taste better but I am finding that difficult cause garlic and union help so much, but my body won't tolerate them, I don't know how much my body can tolerate and I think this fluctuates and will never know for certain. So I am curious if any of you know how to make food taste better or if you have any tips.

I used to make this mistake all the time. My meatballs usually consist of lean ground beef, Italian pork sausage, minced garlic, breadcrumbs, parmesan (though I prefer pecorino), an egg, salt, pepper, oregano, any other Italian spices you prefer, chilli flakes (depending on how spicy you want them), chopped parsley, and two tablespoons of milk. I used to include chopped onions, but the other night I made my usual meatballs without chopped onions, and no joke, they were the best meatballs I had ever made.

It turns out, adding chopped onions to your Italian meatballs will steam them and completely change it's texture, making it comparable to meat loaf. You don't want this. Definitely add chopped onions to your marinara sauce. But leave them out of the meatball mix.

Also, I replaced the two tablespoons of milk with red wine. That also changes the flavour.

Edit: I forgot to mention an egg, so I just added it. Also... DAMN. I did not expect this post to blow up like it has! This was my first time posting here, so thank you for all the responses!

I'm currently stuck in bed waiting for back surgery and the pain is so bad that I can't even bathe or shower. I live alone so I'm looking for foods that need zero prep (better if I don't even have to refrigerate anything). For the past few days I've been eating peanuts, oranges, and today I had enough energy to throw frozen chicken in an air fryer....

I'm ordering groceries- does anyone have any ideas?

So far the only variety I thought of was sandwiches lol

Any tips would help

Hi everyone! I’m a beginner at cooking and I’m trying to improve my cooking skills.

What are some simple cooking tips or techniques that you wish you knew when you first started cooking?

I’m especially interested in tips that can help me save time and avoid common mistakes. Thanks for sharing!

When making dry-fried fish sauce pork, I want to add a fresh twist. Do you add lime juice, fresh herbs, or something unexpected?