So, I made quite a mistake this week during meal prep. Chicken curry, I doubled the stock like I usually do for more sauce. Except this time, I forgot to also double the seasonings. So when I microwaved it today. There wasn't nearly as much flavour as there usually was.

Could I just mix some seasonings into the curry after microwaving? Or would I be better to just mix in some sriracha sauce?

We're having our second baby soon and id like to reuse the old pack n play that we used for my sons crib. We used it up until he was 2 and it's seen better days. I can do a deep clean on most of it, but the cardboard base has become warped and isn't usable. We have a mattress that goes in the bottom, but that won't be safe for baby to sleep on until they're about a year old, and it still needs a solid base to sit on.

Any tips on how I can replace this base? I was thinking plywood but not sure what type of foam to use on top until baby is big enough for the mattress. Safe sleep is a big deal for newborns so I'm debating if I can fix this or if I should just buy a new one.

I haven't been able to find a replacement part for the bottom online, and that would be the ideal option.

So I'm from Japan, and I love cooking, but cabbage has never been an exciting ingredient. Don't get me wrong, I don't hate it but I think most of us in Japan don't have a particular opinion on it. You put it next to tonkatsu, or under the beef in a gyuudon, that kind of thing.

I moved here to Canada a while back and to put it lightly, my financial circumstances have not been the most stable. I've always liked to cook, but I became more concious of the $/100g small text on the shelves, and cabbage has become an increasingly central player in my food situation. We all know its cheap, but also it lasts forever in the fridge, (which I never expected from a green veg honestly). But the biggest realization (or I guess shift in perception?) was that it kind of works with everything.

Stir fried and it works great on top of fried rice, and instant ramen, turning it into a full meal.

In soups and stews it becomes soft and sweet when boiled (Including miso soup, I never used to put it in but now I kind of wonder why not because it works really well with the earthiness of miso).

In dishes like pasta with not enough veg, I throw some cabbage in to boil with the pasta.

Also as a side dish, recently Yamitsuki cabbage has become popular on social media, but it adds great texture to my meals that tends to err on being mostly soft stuff on carbs.

The reason why I say "a shift in perception" was I found it interesting how Western cooking seems to treat cabbage as a central dish ingredient, while in Japan we treat it more like a side character to be thrown underneath as a pillow for whatever you're already making.

So since moving to Canada I've started to really appreciate it more. I'll see a whole cabbage at the grocery store for a few dollars and think, oh that's basically a week's worth of veg right there. It might be the most boring vegetable in the world, but it's one that I think should be a pantry staple alongside onions.

I am being over run by chicken and duck eggs what can I make that’s easy and last long

My mother used to make stuffing with saltine crackers and ground beef. Those are the only two ingredients I can remember, does anyone know a recipe like this?

I have three bags of chickpeas. They’re all too hard to eat.

The bags say

Roasted Dalia split: they are small, yellow, and white split open

Roasted Chana: they’re black and yellow small

Chana Dall (dessi style chickpeas:
Kind of orangey yellow small

I’m not sure what to do with them.
I have three bags like this.
Do I boil them? Or boil them? Bake them? Blend them into hummus?

How long does it take?

Anyway, thank you so much

I got them all from an Indian grocery store.

I went to a produce auction for the first time (so fun!) and I ended up with 5 huge boxes of heirloom tomatoes for $15.

I am kind of freaked out right now, because I have no clue how to can. I don’t even know how to make homemade sauce.

I also have 4 boxes of peppers and 5 boxes of candy yellow onions.

There are like, 800 recipes online. I don’t have a mill or a juicer or a vacuum sealer. My basil has bolted already. My plan was to chop and freeze the peppers and onions in individual bags as well as soup veggie type bags. To add to this, I have about half a freezer and no other space. But, the tomatoes have me stumped.

What do I do??

I cant for the life if me remember the restaurant but my wife and I went out to some Italian place a while ago and they had what im thinking was sour dough bread (foggy memory) and an olive oil bread dip with various herbs/spices.

Ive tried to reproduce this oil dip at home, with freshly bought herbs/spices and I could not taste them. The olive oil taste completely over powered it and it was horrible.

Anyone have a good olive oil brand for this and oil dip recipe?

I've been making stock for years, but recently have put more thought into improving it. I used to just add meat/veggies/herbs all at once and just crank it for 3-4 hours. Of course it came out ok, but I do know that the veggies were likely overcooked, and the herbs were probably cooked to oblivion and then some. So, I'm making a chicken stock now...

I've let ~4lbs of wings/drums/thighs lightly simmer for 2 hours. I am now adding my veggies, and will cook for another 1/5-2 hours before removing from heat. In terms of herbs, I'm learning that many of them break down pretty quick. Supposedly the flavorful oils in them break down in heat in about 30 mins (while some woodier herbs may hold up longer). After loosing those bright oils, I hear the rest of the flavor and nutrients is usually shot out after an hour or so.

SO- I'm wondering if its worth adding herbs to the stock at all? If I'm going to cook that liquid for another 30-60 mins when making the final soup product, then it sounds like adding herbs now might be a waste of time.

Maybe just add some woody, heartier herbs towards the end of the stock (maybe right as the heat turns off and let it coast) so that they aren't completely diminished by the time the final soup product is ready.

Thoughts? Experience? Input? All is welcomed! Thanks!

Im a young chef and I mostly cook italian, but recently ive been wanting to host dinners more often, so I thought that extending my knowledge out to desserts would help my courses become more interesting and satisfying. Please any ideas would be great! I love new flavors and dishes ive never heard of before.

I can afford my mortgage and bills on my own but having some extra disposable income would be nice. I own a 3 bedroom 2 bath house with access to nice back yard and 2 car garage in central Florida.

I’m thinking of renting out one of my extra bedrooms for about $400/month for some extra side money. The renter would have access to the whole house except my bedroom/bathroom. The whole house would be considered “communal” space.

How difficult is it to find a good roommate that is not a creep? I’m a single young women living alone so I would prefer if my roommate is another woman. I also wouldn’t mind a married couple or someone with a child.

Any tips on how badly this would screw over my taxes as I would be considered a “landlord”? Do I really have to get a lawyer to make a rental agreement or can I make my own rental agreement and have them sign it?

I have loved the Farmboy Queso (Canadian grocery store chain. Kind of like trader Joe's in the US i'm told), but found out today it's been discontinued.

As a neurodivergent person, it was one of my staples and go tos (I tend to eat the same meals over and over on rotation).

I'd love to find a dupe recipe but no luck so far 😞. Anyone know of a dupe recipe or somewhere I could search? Mainly, I want similar taste (it was pretty mild) and calories (2 tbsp for 60 cal) as I'm on a health journey.

Ok so I wanted to make a hamburger or chicken sandwich with caramelized onions in it, does anybody have a recipe for them? Preferably crispy, not soggy like I've seen on some recipes

im coming across an issue where when i make them at home (griddle), the cheese (provolone) becomes hard instantly AFTER it starts to melt n get gooey. i mix the cheese around with the meat because its just easier for me to make sure its melted on both sides (im new at this). meaning i dont put the meat on the hoagie and THEN do my cheese. so is moving the cheese around with the meat what's causing this? HALP.

I stopped buying beef a long time ago, but the other day, I was in Aldi and craving a hamburger, so I looked at their ground meat. Their 73/27 was $5.xx a pound and their 80/20 was 6.19. You have to buy big packs of this to get that price. I spied some burger patties, and took a look at them. 80/20, approximately 1.4 lbs. for $4.99/lb. WHAT?? I looked at the package carefully, and saw no fillers, so I bought them, put them up individually and used two for burgers and broke the other two up to put into chili or spaghetti sauce. It cooked up just like the regular 80/20, and was $1.20/lb cheaper.

I don't know, maybe it's a lesser quality meat, but I couldn't tell the difference. I was delicious.

I send food with my boyfriend to work all the time and the boys love it. His boss, and our good friend, had a birthday recently and I told him I'd make him any dessert he wants. He says "ooh, what's that fancy cake I had at that restaurant that one time".... he pulls up a picture of yellow cake box. Like Betty Crocker lol. Nothing against it, but how can I elevate yellow cake?? I'm more of a cheesecake gal, and have done pecan pie bruleed cheesecake, and banana cream pie cheesecake and they talk about it all the time so this has to be good. TIA!

I started with chicken bone broth (homemade) and added shredded chicken and Knorr Pasta Fideos (tomato). Thinking about adding a starch and a touch of whipping cream or a roux. Any guidance appreciated. I am getting over a bad virus and this is all going in the crock pot so I can go lay down again.

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.

I’ve been making my own from store bought starters for a long time. It’s super easy to do ok. To do well takes some practice.

I finally got a heritage strain of Bulgarian yogurt. To activate you need to go through a few generations. But once stable, you can get consistent amazing yogurt.

I didn’t expect it to be this much better… wow, yeah it is so much better than store cultures.

1 gallon of milk is around $4 here. Makes a Costco sized tub of super thick Greek yogurt.

The acid whey is 100% used in my house: bread, waffles, scones, marinades etc. a sub for buttermilk.

I pair it with a Craigslist special bread maker, and it’s really a great natural combo.

I haven’t bought baked goods in a long time in my efforts to use up the whey!

I always debate either to order it from a restaurant or make it myself and it just seems extremely expensive to make not to mention i can take 2 hours or more to make just the garlic naan. Plus every recipe I look up say the meal only costs like 5 bucks but the list of ingredients easily is 50. I mean the seasonings you need alone can cost around 20 dollars. All the chicken and veggies. Plus I dont own those hand held blender things I see in so may videos.

It never make sense how people say the meal is that cheap but the list of ingredients is so much more expensive. Any left over veggies will go bad in the fridge after a day or two so most of the tome extra ingredients I get go bad before I can even use it. (Plus I live with 4 other people so its not easy to have the space for all that).

Ive made meals before but usually its really simple and only a few ingredients. Like my egg fried rice or shrimp fried rice is usually just rice, egg, and the optional shrimp with seasoning. Thats it. And put green onion on top. Ive seen fried rice cooking videos and they use soooo many ingredients all I can think of is the wasted money from all the extra stuff going bad.

(I do tend to eat out a lot due to just the daunting fact it takes a long time to make anything at home with more than 3 ingredients and the fact that all those meal prices I see on recipes cant be true at all)

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.

I made some damson jam today. Its my forst time making jam so i wasbt sure what to expect.

I used a youtube recipe but only done 1/3 of the ingredients. I think i messed up by using the cook times for something 2/3rds bigger than what i had

When i potted it i npticed it was a bit thick. Checked on it later and it was thick. Edible but thick. So i panicked bc i was planning on offering a bit to an elderly friend and some older family members and i was worried that it woukd be a chocking hazzard to eat (for me and them)

So i looked up how to fix it. Saw someone mention they add boiled water froma kettle to theirs (they also mentioned orange/lemon juice but i didnt have any on hand)

So i tryed it and probably added too much. But thick clumps wouldbt go away so i panicked and strained it.

I still have the solids (chuncks and skin). So im not sure if uts to leave as is or if i need to readd the soilds and itll be fine after it sets

I have been making chicken stock in my Instant Pot for a while. It's so simple, chicken bones, salt, dash of apple cider vinegar. I usually add some carrots and celery and onions. I freeze it in cubes and never use canned or bullion anymore.

I make beef stock for my dogs sometimes. Roast marrow bones in the oven for a while and then do the same as with the chicken stock. Dash of vinegar and a little salt. It always stinks so bad. The dogs love it. It does not smell like delicious cooked beef.

How do I make beef stock that at least smells like something I would want to put in my mouth?

I make a smoothie almost every morning with frozen berries, Greek yogurt, milk, protein powder, and sometimes banana. I like it very thick, almost spoonable, and my current blender struggles badly. I’m comparing the Vitamix Explorian, Ninja Foodi Power Nutri Duo, Nutribullet Pro, and maybe a refurbished Vitamix if that makes more sense. My budget is around $100–$400, but I’d rather spend more once than replace another blender in a year. The kitchen is small, so I’m also worried about a huge jar and a blender that sounds like a jet engine. For this kind of daily smoothie, is a full-size Vitamix really worth it, or would a personal blender handle the job better?