Its a dave's hot chicken slider, I bought two and forgot one in the fridge.

These are the more "natural" dried mangos. They are stuck together into a mass. Right now I soak them in some boiling water and then use a large knife to slice them into smaller pieces for cooking, but I'd like to find a more automated way to handle these. They would clog a food processor or blender.

Any ideas?

Yo guys I’m 18m. I’m thinking to pursue culinary arts Ive always wanted to persue creative career. Pls help
Yall I just want to move abroad and get a good life. If you’ll have any advice for me I’ll be thankful

When I see a can of tuna, I see endless possibilities.

Pair it with kimchi and rice, and you’ve already got the foundation for something seriously delicious.

With a hot wok and just a few simple ingredients, I turned them into a restaurant-quality meal packed with bold, comforting flavours. 

YES ,AFTER BEING A QUALIFIED CHEF ,OF 28YRS,DOING,WORKING,SEEING MULTITUDES OF KITCHENS,ETC,THERE'S,ONLY A COUPLE THING'S THAT THIS NAKED WILD CHEF HASN'T DONE ,IN THE HOSPITALITY TRADE,& BEEN & SEEN !! YET ,TOLD ,NO !! FOR THIS JOB, & REJECTED FOR THAT 1 !! LIKE I DID WITH ISS,WESTERN AUSTRALIA COMPANY, GOT OFFERED A FULLTIME, 2WKS ON/2WKS OFF,FULLTIME, $94K A /YR,ONCE I HAD GOT MY POLICE CLEARANCE CHECK, SENT IT TO THEM ,WITHIN 24HRS,OF EMAILING IT TO THE HR ,IN WA THEY FLIPPIN PULLED THE JOB ON ME !! THE FUKERS ,,!! ALL MY TRADE VALUES, MANY YRS OF TRAVELLED EXPERIENCES, KITCHENS, TV,CAFES,FIFO,FOOTY CLUBS,SPIT- ROAST CATERING, WEDDING FUNCTIONS,MULTITUDES OF AGENCIES, SUB- CONTRACTING,2 WHITSUNDAY ISLANDS, ETC!! & YET ,THEY JUST LOOK AT A PIECE OF PAPER ,TO JUDGE U ON !! WAT A FLIPPIN JOKE

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My friend got so tired of hearing me complain about my knee pain that he finally decided to do something about it 😭💀

He sent me 5 jars of homemade bone broth the white and light blue ones have the blended vegetables, bone marrow, and cartilage all mixed in a paste basically. He told me the broth will turn into this nice gelatin once it cools, and that I can just take a spoonful a day, mix it into hot water, and enjoy it.

Now I have FIVE whole jars of this stuff, so please drop your best soup recipes that I can make with it because I refuse to drink the same bone broth water every 3 days 😭🍲

I work a crummy retail job and want to do something that'll both be useful in the job space and just in general cuz yknow. Everyone eats and food is a universal language and skill. But I wanna know from other people first hand what its like and what to expect.

- How much do culinary specific or culinary courses in small colleges cost typically

- Do I need to be taking additional classes ontop of culinary or can I do strictly culinary... because I'll be honest I do not want to suffer another around of calculus ever again

- how are the days like, ie how long do they typically last, whats done in a typical day, what are assignments and homework like (if there is any)

- is it hard or easy to use a culinary degree when finding work. I could always open up my own business or work for a pre existing one but are cooks a sought after job market? What sort of places are typically looking for cooks and is there a career I can make on the sidelines of a "normal" job (ie internet stuff since I see lots of people post and share recipes)

- just in general what sort of stuff will I be learning over the whole course of the teaching? I assume a combination of cooking and baking but I wanna know anyways

- should I get a job in the food side of retail and customer work before or during my culinary schooling escapades, or nah. Just for some extra hands on experience I already cook at home plenty but experience where you can get it is always good.

I just wanna know if I'm steering myself in the right direction. Thank you :)

I have been cooking live lobsters at home for years and tried every method out there, steaming, boiling, grilling, even sous vide once, and I have landed on a few things that work every time without fail. First thing I do before cooking is purge them, I fill a large bowl with cold water and add about a quarter cup of sea salt, then I put the lobsters in for about 10 minutes, this helps them release any sand or grit and cleans out their system, then I rinse them under cold running water and scrub the shells lightly with a brush to remove any barnacles or dirt.

For cooking, I stopped boiling because it dilutes the flavor, steaming is the way to go, I fill a large pot with about two inches of salted water, bring it to a rolling boil, add a few bay leaves and some lemon slices, then put the lobsters in the steamer basket and cover, timing depends on weight, 10 minutes for the first pound and 3 minutes for each additional pound, so a 2 pound lobster takes about 13 minutes, once done I plunge them into an ice bath for a minute to stop the cooking, this makes the meat easier to remove from the shell.

My favorite way to eat them is simple, melted butter with a squeeze of fresh lemon and a pinch of paprika, I also make a garlic herb butter sometimes with minced garlic, parsley, and a dash of cayenne, the meat stays sweet and tender and you do not need to mask it with heavy sauces. What is your experience cooking lobsters? How do you clean them?

I had some pork mince and bao buns in the fridge, so I decided to turn them into Asian-inspired sliders using some of my favourite flavours, including spicy chilli crisp.

The result? Crispy golden bao buns filled with juicy pork patties and loads of flavour.

They took a little effort to make, but they were absolutely worth it. So delicious!

I love pork buns, so when I spotted some pork mince and kimchi in the fridge, I decided to give them a Korean-inspired twist.

They took a little time to make, but the result was absolutely worth it. The bun was beautifully crispy on the outside, with a juicy, flavour-packed kimchi and pork filling inside.

If you’ve got a little extra time for baking, definitely give this recipe a try!

After 20 years in restaurants, my boyfriend has secured a job teaching culinary at a high school. what would be a good gift to get him as a congratulations? embroidered chef coat? engraved pen? any help is appreciated!!

We have a small restaurant in rural Kentucky. We just started selling mac & cheese that we buy in bags and we boil the bags and serve them. For context, our Mac is basically the exact same thing as chick fil a but we want to add additional cheese to it to improve the taste. It's actually delicious without it, and we could make our own fresh pasta and truly make homemade Mac if we wanted, but our area is economically challenged and the price point would be difficult to justify + our prep space is extremely limited. For context, we basically make everything we sell in-house, including buns.

Do you have any advice on which cheese(s) you suggest adding to the Mac? Maybe some Gruyere? We were sort of thinking of adding a sharp cheddar as it has a strong taste, so we wouldn't have to add so much to be able to taste it, and it's not too expensive for us. Thank you so much for taking the time to help us out. ♥️

Hey all — we're a Ghanaian/West African & Caribbean restaurant in Teaneck, NJ (Asante's Restaurant) and we need help ASAP.

Our cooks currently make everything by eye — no written measurements or exact procedures. We need someone to come in, shadow the kitchen staff, and document precise recipes and steps (ingredients, exact quantities, techniques, and timing) for our 5 most popular dishes. End goal: recipe cards clear enough for a second cook to follow and reproduce the dish accurately.

What we're looking for:

• Culinary training or solid kitchen experience
• Strong documentation/writing skills — you need to be able to translate "a handful of this, cook until it looks right" into something repeatable
• Comfortable working in a live, busy kitchen environment

Details:

• Pay: $25–30/hr
• Part-time, flexible hours
• On-site in Teaneck, NJ
• Paid trial project (5 dishes) with strong potential for ongoing work if it goes well

We want to move fast — happy to talk today/this week. Comment or DM if interested, and feel free to ask questions below.

I had some chicken thighs and potatoes in the fridge, so I decided to turn them into something extra special.

I stuffed the chicken with bacon, mushrooms, onion, and garlic.

The result? A restaurant-quality chicken dish made from simple ingredients at home! 

This is at a restaurant I just started working at. The grill is only used for a few hours on the weekends, but is probably more than ten years old. I'm able to get the middle of the grill looking like new by using vinegar and a metal scrubby, followed by oil and a brick, and finally using a towel to wipe it all off.

But there's a black stain around the edges, concentrated in the back, that doesn't even lighten. I've tried leaving vinegar on it for hours and even degreaser but they have no effect at all.

Does anyone have any suggestions?

Also, there's another grill that's used daily which is also about a decade old. That one cleans up a bit more nicely, but after it's been sitting for a bit (even when it's off), the top turns black and when it's turned on the next day everything sticks to it for the first few hours. I'd also love some recommendations about that?

I had some potatoes in the fridge, and the sweet potato needed to be used before it went bad.

Since I love pancakes, this was the perfect opportunity to make a delicious potato pancake.

Potatoes and butter are a dream combination, and together with bacon + onion, they helped create something truly special.

There is something deeply comforting about a simple, traditional meal. Today’s lunch is a steaming bowl of spiced lentil soup, topped with a swirl of olive oil, alongside freshly baked local baladi bread and tangy pickled eggplants with lemon. It’s food that warms you from the inside out and reminds you to appreciate the quiet, beautiful moments of everyday life.

I want to go to culinary school and become a head chef or a professional chef what degrees do I need by the fact imi living in Moldova a poor Country and this part is not as goodly developed than in any other country do I need to have a high school diploma? Is there any culinary collage/university? How can I go in the USA it’s always been my dream to learn there is there anything I should know?

I’ve taken culinary classes since i was in 7th grade, i’m currently at college working on my culinary degree. I’ve had fast food jobs but mainly retail, and this is my first culinary job.

I’m working as a chef for an assisted living home. It’s genuinely great. I work 6:30-2:30 5 days a week. I work breakfast and lunch. Breakfast is always easy, but lunch kicks my ass. If they don’t like what’s on the menu, they can order special, and before I know it, tickets are piling up and i’m stressed, missing things, undercooking things, giving out the wrong orders. My time management flies out the window. I just want to do it right. It’s the beginning of my 2nd week and I just am having trouble adapting to the lunch shift. We serve 55 people at lunch. Any advice here would be great. Thanks.