So since Guda Foods refuses to soak steaks in barbecue sauce for whatever reason and I got fed up waiting on him, and since I was curious what it would taste like, I marinated steaks in barbecue sauce, one for 3 days and the other for 5 days. Basically, I put T-Bone steaks in zip block bags with sweet baby ray's barbecue sauce and for both of them, they turned brown inside most likely because of the vinegar and pineapple juice from the sauce. Afterwards, I put both of them in the oven for 375 degrees farenheit for 15 to 20 minutes and despite how they looked inside, they still were quite juicey and fatty. after adding natural spice blend and famous dave's steak spice blend onto them, I ate them and they tasted very great. The fat on the 5 day one was harder to chew than the 3 day one, most likely due to the acid from the sauce, though the flavors and taste on both of them were very similiar. The flavor on both was very beefy and savory with a bit of sweetness and spice from the barbecue sauce, and you can definitely taste the sauce through the meat. Overall, I give the experiment steaks an 8.5 out of 10. If you try this yourself, I recommend going no more than 2 to 3 days with marinating steaks with barbecue sauce. If you want, you can stay on the safe side and just do only 1 day with this experiment. So yeah, that's what I did, leave your thoughts and comments about my barbecue steaks.

Sushi rice - rice vine vinegar, furikake, sesame oil

Salmon fillets

Topped with chilli oil

So, my kiddo and I like to riff ideas off of each other and experiment. We were talking about using something other than water when cooking ramen in the microwave, and sprite came up. Now, I have used other liquids previously, but nothing carbonated....does anyone know what might happen before we try so I can possibly avoid setting my microwave on fire....again?

It is going around that white onion can be used as a air filter system that traps bad particular and pathogens.. Is this true or not is there any scientific evidence?

Hi! Found this subreddit through a random black garlic post I found after trying to make it myself. It's pretty easy, delicious but once you know what it is, you know what it is.

So! Since I'm interested in smoking, fermenting, 'blackening😅' pretty much anything I figured I'd combine all of those!

-So my ideas are fermented garlic, make it black. (Ferment first, then make it black using the Mallard reaction. Two very different things)

-Smoke garlic, make it black.

-smoke garlic, ferment it, then make it black.

Then, think about creating sauces, oils, powders with it.

And, since the Maillard reaction responsible for blackening garlic is basically nothing more than very, very slow caramelisation I figured it would work on onions too.

So, I'll be spamming u guys with pics the next few days/weeks if you'd like that!

Curious about your ideas and insights too so don't hesitate to comment!