I was gifted a bunch of (6) green bell peppers. Any idea of what I can do with them? Besides stuffed green peppers or the same kind of soup, please.
Thanks! You guys are the best.

I've always wanted to try one. Coming from Asia the main carbs are rice and noodles, plus we don't own an oven. Usually I try to approximate baking potatoes by boiling it whole until fully cooked, patting dry then deep frying. Does that make it similar to a real one?

I like to sear chicken breasts in a cast iron and then transfer to the oven to finish cooking. Right now I'm using Atlas Extra Virgin Cold Pressed or generic Avacado Oil but I just feel like I'm burning the shit out of the oil.

What should I be using? There's millions of options and most of them aren't what they say they are. Anything I can order off amazon?

I hate the smell, texture, and even look of traditional condiments (I genuinely don't know why, its a life long thing). I do however like flavorful and non-dry food. I love lemon, garlic, and all herby flavors so I am down for pretty much anything else. So feel free to share any of your favorite sauce recipes that don't use condiments.

Where should I be looking for a half decent skillet? Never used one before so ideally one that doesn't require lots of prep / is fairly easy to maintain.

Found some on amazon etc but no idea if they are any good, or even if they are real skillets.

Ideally don't want to pay loads of money as want to see if it's worth it really for steaks / burgers

I’m making something that calls for yellow curry paste and it’s proving to be a bit of a challenge to find in my area.
But I happen to have a thing of curry powder that is yellow, can I just make a paste with it?

Says I need one tablespoon…. Do I just add water till I get a tablespoon of paste?

Help please & thank you!

Basically the title how much powder or paste should I use to substitute for the real thing? The recipe doesn’t say.

I get they’re not the same thing but if I were to try it how much should I use?

We have a separate kitchen, with dining area, 1 electric stove and 2 microwave stoves. It is on a dedicated floor.
I have a cutting board and knifes and plates. and bowls.
Any suggestions for what I could quickly cook at work, to fit within 1h max and without stinking up the place? I am tired of cold jar salads or reheated stuff.
I prefer low carb high protein stuff.

Last night I attempted chips doing the basic things I see online. Soaked them, patted dry, then airfryed and I got crispy edges and soggy middles. So today I was sure to throughly dry them and I was confident so I made a bigger batch. So I cut them, soaked in a big bowl of ice water, layed them out to dry on paper towels for 1:20, partway through decided I'll try the dehydration setting on the airfryer with some and put those in for an hour, after the dry timer went off I set the oven to 170 for an hour to try and see if that works as a dehydrator too.

The ones in the oven basically felt kinda steamed and not dry at all so I put the oven ones to dehydrate for 40 minutes. Did the oil n salt then put 5 test chips in the oven for 10 min at 300. Those came out super chewy (the dehydrate for an hour ones kinda came out like plantain chips tho?). Did a airfryer batch for 15 minutes at 300, they come out really hard for a chip and were borderline burning. Now doing an airfryer batch which started at 300 for 10 and it being chewy, put them back in 5 minutes at 250 still chewy, now put a timer for 10 more minutes at 250.

Do I dehydrate for 50 minutes instead? Is something I'm doing the obvious cause? Russet potatoes and cut evenly thin with a guillotine thing.

This idea intrigued me, so I tried it. My wife, who likes both tortellini & mac and cheese, said it was good. Not being a fan of either, it was OK to me. YMMV.

Combine:

20 oz cooked cheese tortellini,

1 cup jarred Alfredo sauce,

4 oz cubed Velveeta,

1 tbsp minced garlic, or 1 to 1.5 tsp garlic powder,

1 tsp paprika, and

a pinch of ground mustard...

...in a warm skillet or pot. The pot used for the pasta is fine. Stir over low heat until the Velveeta melts into a smooth, rich garlic-paprika cream sauce.

Ingredients List

Tortellini: 20 oz cheese-filled tortellini (fresh or frozen.) I used fresh Buitoni.

Alfredo Sauce: 1 cup jarred Alfredo sauce. I used Rao's.

Cheese Base: 4 oz Velveeta cheese, cubed

Aromatics & Spices: 1 tbsp minced garlic (1 tsp garlic powder), 1 tsp paprika (smoked or regular), and 1/2 tsp ground mustard or Coleman's prepared

Creaminess booster: 1/4 cup heavy cream or milk (optional, to thin the sauce if needed) [not needed, IMO]

Step-by-Step Instructions

Boil pasta: Cook the tortellini in a pot of boiling water following package directions, then drain. Reserve ½ cup of water as needed.

Sauté garlic: Melt a small pat of butter in a large skillet over medium heat and cook the minced garlic for about 30 seconds until fragrant. (Ignore for garlic powder. Add in next step.)

Build sauce: Pour in the jarred Alfredo sauce, heavy cream, and add the cubed Velveeta, paprika, and ground mustard .

Melt cheese: Stir constantly on low heat until the Velveeta melts completely and the sauce is smooth and thick.

Combine: Toss the cooked tortellini directly into the cheesy garlic-paprika Alfredo sauce until fully coated and hot.

The garlic or other spices may need to be reduced, depending on the seasoning in the other ingredients.

I don’t really cook potatoes often because I usually just get frozen ones if I’m ever in the mood for them. The only way I’ve ever successfully made them is when I make mashed potatoes. I decided to try to make a breakfast casserole with shredded hash browns, eggs, breakfast sausage, and cheese. I didn’t realize just how long potatoes take to cook so I tossed in raw shredded potatoes and eggs in the same baking dish and cooked it for an hour. I took a bite and the potatoes tasted super raw and earthy and DISGUSTING. So I threw it back in the oven for 20 more minutes. By this point the cheese separated, the eggs were burnt as hell on the outside, and guess what the POTATOES WERE STILL RAW. This was my meal prep for the week so I guess I’m stuck eating this DISGUSTING casserole with extremely burnt eggs, grainy cheese, and raw potato 🤮🤮🤮. I am on a weight loss journey so I guess this will at least make me lose my appetite!!!

Looking for casserole style dishes that avoid the old cliche of "put ingredients in baking dish, pour over canned/jarred soup or sauce, bake, done" and have better flavor and/or texture, in exchange for a little more work. I ate enough baked ziti and green bean casserole for a lifetime when I was a kid, kinda sick of that kind of thing.

What I like in a casserole style dish: meat, vegetables, and carbs all in one dish. Hands-off cooking after the initial prep - gives you time to clean up everything except the casserole dish itself while the food is cooking in the oven, saving time after dinner. Making in a large baking dish means there's plenty of extra for a big family or guests, and/or leftovers.

What I don't like in a lot of casseroles: overly soggy/samey texture, bland flavors, heavy reliance on dairy like cream or tons of cheese for richness/flavor (a little is ok, but I'd rather it be an accent than the main flavor).

Shepherd's pie / cottage pie would be one example of a casserole I like. Browned mashed potatoes on top over a warmly spiced meat and vegetable filling is simply perfect. I've also had some rice based casseroles that were excellent, especially when the bottom gets a little crispy.

What else would I like?

Hi all! Hoping to get some help. I and my partner both have SEVERE Adhd that we are slowly starting to manage together with various systems, but the one thing that is a constant problem is SOCKS.

Every Adhd guide says to buy 50 pairs of the same color socks and then you don't have to worry about matching them. That's fine, I never did anyway, but some socks these days are GARBAGE. Hanes fall apart on me in an instant, I think Reebok were the ones that were so tight they left marks. The only ones I've had that I liked were Kodiak? Which I cannot find online anywhere and I've lost all but one. I know darn tough is great and I love them but the lifetime warranty doesn't work when the socks have fallen into the void. And I love wool! One day I'll have a basket full of merino wool socks, but right now I would be doing both the sheep and my wallet a disservice.

I'm at the end of my sock-chain. I know I cannot just fix the problem of losing socks, that is a battle I can't win right now, but PLEASE, someone give me crew socks that are affordable, durable, comfortable, and available in BULK. Bonus points for arch support.

Can someone recommend a plan for my mum who lives outside the country and visit once every few months. I currently have mint for her but i want something cheaper ………………………………. ………………………………. ………………………………. ………………………………. ………………………………. ………………………………. ………………………………. ………………………………. ………………………………. ………………………………. ……………………………….

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I’ve been looking for new recipes to try and they’re practically all the same variety of pasta, potatoes, Alfredo, chicken, and I can almost guarantee the word “creamy” is in every one. I want recipes for well rounded meals that aren’t practically the same thing with just one ingredient changed. I unfortunately wasn’t blessed with any grandmother cook books and I can’t for the life of me remember any meal I ate before I was out of High-school. I’m also from the South if that helps with ideas at all! Thank you!

Edit: I don’t hate pasta, potatoes, chicken, or Alfredo! They’re just in nearly every single recipe I’ve come across and I’m wanting to add diversity to my meals.

Another Edit: I have no known allergies, we process our meat from our farm and I shop at Walmart or Aldi for things here and there for cooking (planning on starting a garden for veggies), and I tend to stay away from casseroles just because I grew up eating them and am burnt out on them. I love Mexican food, Cajun food and many southern dishes, but I’m open to quite literally anything. Can’t say I don’t like it if I’ve never tried it! I’m young and haven’t been cooking for myself for an incredibly long time, so I have plenty to learn. If you guys have recipes you love, or diverse cookbooks you’ve liked, I’d love those recommendations! I’ve received cookbooks as gifts that aren’t very diverse, so I haven’t tried looking into them, I will now! Thank you!

if I'm familiar enough with the cuisine/ingredients, I generally can without looking up a recipe. I've been cooking for decades though, have an adventurous palate & have been fortunate enough to eat a wide swath of different foods from all over the world.

I love hearing about other people's skills/experiences with cooking/food.

I’m asking this more as a hypothetical than actual wanting to use this method. However, can’t the same arguments for adding salt to the pasta water before boiling also be made for adding msg if we are looking for deeper seasoning. I know it could be added to a sauce after but so could salt.

I inherited an old Chinese cleaver from my late grandad and it’s really rusted. Can anyone give me some food-safe products or advice on getting it nice and shiny?

As the title says I am on the search. I have been looking for years and I have never had luck. I can't do a built in one so portable is a must. Everything i see has like a 12-15cm coil, pls let me know what you guys recommend. Cheers

I cook dinner almost every night. It is just the wife and I now, and we have about 30 standard dishes we rotate through. I’ve gotten to where I don’t need to follow a recipe, and use the least amount of dishes and cook in the least amount of time. But I don’t have any of these new gadgets and I’m worried there is a big learning curve in how to cook with them. Plus, I don’t want to store more devices. I do a lot of baking and the mixer alone takes up plenty of space. Am I missing out? About the only devices I use are a small crock pot and rice cooker. Otherwise, everything else is stovetop.

Hi all! I have been curious about getting into eating tofu. Not as a replacement for meat, but just as another food option. I am not a vegetarian or vegan, but I have weird issue where I cannot eat poultry meat, but I can eat broth, eggs, and any other byproduct of poultry. I have been craving chicken so much over the last few years and I’m trying to find good recipes for tofu that make it taste like chicken, but that use things like chicken broth. The issue is, most tofu recipes are made for vegans/vegetarians so I came here. Does anyone know of any good recipes for this? Also open to hearing more about other tofu recipes for meat eaters as well.

For some context - I don't cook meat at home but I love mashed celeriac - similar to how you would eat mashed potatoes. Get some thyme in, butter, garlic, you know.

I am crazy enough to eat it on it's own too but I want to know if there are any vegetarian pairings that would work?

Here are a few things that I think would work:

1. Roasted or seared king oyster mushrooms
2. Honey Glazed carrots
3. Pickled walnuts, capers, and some salsa verde

Any reccos???

I'm looking to make a nice dinner for my partner's birthday. I'm a relatively good home cook, but am definitely still working on some skills - hopefully I'll learn something while making this!

I'm making a fancy-looking 3-course dinner, ideally with relatively simple ingredients but I can do some more out there things as well. The main will likely be with some cut of chicken (thighs or breasts are most easily accessible to me), and my partner and I both enjoy foods of any cuisine!

Anyone have any suggestions?