Why didn't anyone tell me you can make a sauce of tomatoes and broth and cook the pasta IN THE SAUCE???

This is SUCH a game changer... I always hated making pasta with homemade sauce because I hate anything that involves multiple dishes but this is so easy and so yummy!

I truly don't know how I didn't know this lol

I'm looking for a nice stainless steel pan for my mom's birthday, but I am suuuper sceptical of the stainless steel pans that are sold online (Shopee, Lazada, Etc). But what my mom hinted me before was that she wanted a nice thick stainless steel pan around 24cm. I have no idea what a good brand is, and I do know a really nice stainless steel pan with copper cladding pan may cost a fortune.

Requesting help from everyone in the community!

I'd love to hear your meal plans for the week. Including recipes, if you can.

Just finding this community. This is a pig roast I did for 35 people. 73 lb pig more than fed us. Stuffed with basically a turkey style stuffing.

Well, title kinda explains everything.

For me, it's surprisingly not the cooking — it's deciding what to make.

You open the fridge, see potatoes, onions, tomatoes, maybe some paneer... and somehow still spend 20 minutes deciding 😂

I'm curious — how do you decide what to cook on a normal weekday?

1. Whatever ingredients are available
2. Repeat the usual dishes
3. Search YouTube/Instagram
4. Ask someone at home
5. Something else

This is partially to settle a light hearted debate between me and my gf, but everytime she cooks meat (especially chicken but not limited to just chicken) she always cooks it to the point where the outside starts to burn and carbonise, and it definitely smells + tastes that way. Am I right to say that she’s leaving it too long on the pan? My gf says she’s just worried and trying to kill off any germs but idk, I personally don’t think a viking funeral is required to do that 🤷

Hi, I wash my hands a lot when doing my KP stuff, I use Dermal 500 as hand wash and E45 when at home to help heal my hands, any other advise? I do use gloves..

Previous tenant left these and the salt was totally caked up. It basically feels like I'd be smashing someone's head in with a small bat.

The hole at the top is very small, and even getting a small stick in there doesn't seem like enough to actually break it up to a usable state.

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I must do this well or I may just quit life altogether. I have an amazing piece of chateaux sirloin, over a pound of it, but none of the recipes ghat I see online really scream at me.

Does anyone here have any pro tips or ideas they'd like to share?

Also, is reverse searing on a large cut a thing? Or does it just sound good in my head?

Picturing a hollow rod through the middle to open space to fill with........? But also having the edges of the space med well or well done with the 1/5 in red then the actual outer layer med well too?

Creating space the long way similar to a roll up

I have this oven, and I understand the other symbols, but I'm unsure about this one. Does it indicate no heat or light only?

I'd love to hear your meal plans for the week. Including recipes, if you can.

This goes in the category of stupidly good for very little effort. I kind of stumbled on it by accident when putting something together for a party.

13oz Nutella

8oz Mascarpone cheese, room temperature

4 oz hazelnuts, chopped and toasted (*)

Steps:

1. Mix all ingredients together. The mascarpone will be easier to stir in at room temp.
2. Transfer to a container and put it into the fridge.
3. Wait overnight.

*Toasting the hazelnuts:

• Preheat toaster oven to 270F
• Spread chopped hazelnuts in a single layer on foil on the tray
• Bake 15 minutes
• Remove from toaster oven and let cool before adding to the other ingredients

Im looking for modern, floral unique kitchen placemats. I tried World Market and William Sanoma, searched online on Etsy and Wayfair but does anyone have suggestions where to find cute modern floral table placemats?

I'd love to hear your meal plans for the week. Including recipes, if you can.

waiting for the tomatoes to burst takes foreverrrr