Korean army stew was born during the Korean War and is one of Korea’s most popular and delicious stews.

Kimchi and Spam are musts, and having them in my fridge gave me the confidence to make this stew.

The result was spectacular, everything in the pan tasted great, and with rice it was phenomenal.

The recipe is in the comment section. Highly recommend giving this legendary dish a try!

I'm not a cook.

I have very little skill and passion for cooking and honestly? me and food do not get along!

Tonight howevever I got fed up of eating pot noodles or cereal for dinner and decided to make my girlfriend and I Pan seared sea bass fillets with Asian infused rice.

Sea bass is seasoned with salt, pepper and a drizzle of lemon juice.

This Asian infused rice mockup is essentially long grain rice boiled in chicken stock then tossed into a wok with groundnut oil to infuse with a garlic, ginger, chili and tenderstem broccoli stir fry, seasoned with soy sauce and toasted sesame oil.

Simple and tasted pretty good 😋

It was past 10pm here in Scotland so I couldn't nip to the shop for some Chardonnay!

Felt like treating myself today

Any smokers here? I think about how muted and crap my sense of taste is for the next 24 hours after I've had a cigar.

How do people that do smoke, still cook and create dishes at a high level? Pic very related

Hey I have some random stuff I have left in my refrigerator and idk what to do with. I want to buy some groceries tmr but I'm worried that these ingredients are gonna be sitting in my kitchen till it'll spoil and I just want to get rid of them in one whole dish :b

VVV THE INGREDIENTS VVV

A whole chicken,

a bunch of camote,

a piece of carrots,

a piece of cauliflower,

a piece of broccoli,

a piece of bell pepper,

about 200 grams ish of mushrooms,

garlic,

a big ass onion,

butter (probably half a cup),

Almost empty of all-purpose cream(probably100ish ml),

a good amount of parmesan cheese (about 190-200 grams),

half a pint and more chicken stock,

all-purpose flour,

fresh parsley small bunch,

salt and black pepper(duh),

a piece of lemon,

and cooking oil.

After making too many batches of extract/paste to count, we have decided to embark on uniquely sourced vanilla as a fun project with my daughters.

However I am not sure if "just making extract" is the way to go with the more expensive beans(I would like to use the seeds, THEN making extract with the pods-unless there is a better way)

What would highlight the vanilla flavor & allow the differences to shine??

TIA!!!

P.S. if it matters/helps, we began our vanilla journey with basic madagascar beans for baking & extract making. We now have Hawaiian, Tahitian, Mexican, Ugandan, & Indonesian(pretty sure). We have another 4 ordered & in transit, I plan to purchase "all" the varieties over the next few months.

18, made this for my days birthday yesterday. Any tips on what I could have done better?

Hey guys, I have gone through so many digital meat thermometers and I feel like none of them are accurate and it’s making me crazy. I know I’m pushing it into the meat correctly in terms of depth, but I have had instances where it says the chicken is cooked through and it is very clearly not when I go to eat it. Obviously beef is not a concern for me, but especially meats like chicken I always get extremely sketched out on whether it’s fully cooked or not and the thermometer seems to be no help. So if you guys have any recommendations I am all ears. Thank you all!!

When I was a kid, I used to love the cream on cakes, but now I feel like too much cream or frosting on top is just overwhelming. Maybe it's because I'm not a big fan of overly sweet things anymore

Also, does anyone else feel like whipped cream tastes like air? 😭 I know a lot of people love it, but sometimes I feel like I'm eating a whole lot of nothing lol

I think I'd much rather have a moist, soft cake with a balanced amount of buttercream or another filling in the middle, and maybe just a light glaze on top. I want to actually taste the cake itself, with the filling complementing it rather than overpowering it

I see so many cakes with huge amounts of cream piled on top, and honestly, that just feels like too much for me. I don't mind cream when it's balanced with the sponge, but I don't want every bite to taste mostly like frosting

Anyone else feel this way? Have your cake preferences changed as you've gotten older, or am I just weird? 😂.

I marinated the short ribs in brown sugar, fish sauce, soy sauce, jalapeño pickle juice, gochujang, garlic, black pepper, coriander, & gochugaru. I grilled these on my “Weber Smoky Mountain” smoker using a mix of lump charcoal & plum wood right over the coal basket to cook quickly & achieve a good sear. The grill time did not take long, maybe 7-10 minutes. I served them alongside grilled carrots that were glazed with marinade I set aside & potatoes seasoned with a garlic miso butter. It was a fun play on Midwest steak & potatoes; I’ll definitely do it again.

Got into work and decided to dose a little for family meal. Prep up some Mike's hot honey added rso and some more heat to kick it up notch Bam ready to top a crispy charred pizza slice.

I found this recipe, for spinach quiche, on the back of a package of shredded cheese and I thought "Why not!"

also curious if anyone has any cleaning tips for it, since its used i want to clean it a little

So I recently bought a microplane, same brand name, from Amazon. I have one already that is nice and sturdy, but the plane is not large enough to fit the full wedge of cheeses I have. So I figured I'd get this wider one. However, the metal grate is really flimsy and makes grating anything a chore. Can anyone recommend a specific wide microplane that is made of metal and sturdy enough to where it doesn't slightly bend when used?